The Making of Pico de Gallo

I made pico de gallo for the first time last night, following Jessica Sherrill's recipe. It was simply delightful! I'm on a completely vegetarian diet right now, so I had it with zucchini slices, red bell pepper strips and guacamole, but I look forward to having it again some day with grilled chicken, or quesadillas, or enchiladas...I have a whole list of things to try it on. :) It.is.so.good.


psalm 86:11

Chocolate Banana Cake/Muffins

This was Alison's birthday cake. It was healthy and it was delicious!

the cake:

3 cups flour
1/2 cup + 1 tablespoon sugar
3 tablespoons cocoa
1 1/2 tablespoons baking powder
1 1/2 cups mashed bananas
1 cup oil
2 eggs
1 1/2 cups mini chocolate chips

Combine flour, sugar, cocoa and baking powder in a large bowl. In separate bowl, blend together bananas, eggs and oil. Add to dry ingredients, stirring just until blended. Fold in chocolate chips. Pour into two greased and floured 9" round cake pans (or greased or paper lined muffin tins for muffins). Bake in preheated 425 degree oven for about 14 minutes, or until toothpick comes out clean 
(about 12 minutes for muffins). Do not over bake. 

the icing:
2 cups heavy whipping cream
1/2 teaspoon vanilla
6 tablespoons sugar
1/4 cup cocoa

Place bowl and beaters in freezer for 15-30 minutes. Place vanilla, sugar and cocoa in cold bowl. Stir in about 2 tablespoons of cream to form a thick paste. Add the rest of the cream and beat just until stiff peaks form. Cover and refrigerate.
*recipe from The Joy of Baking

Cool cake completely; ice with chocolate whipping cream. 
I decorated it with plain whipped cream for a contrast. 
Enjoy! Refrigerate any leftovers.
Yield: -one 9" two layer cake- or -about 2 dozen muffins-