Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.
Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.
Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.
1 In a bowl, combine flour, oatmeal, baking powder, baking soda, cinnamon powder, and salt. Set aside.
2 Beat butter with white and brown sugar until well combined. Add egg and vanilla extract.
3 Stir in flour mixture. When combined, fold in raisins.
4 Shape cookies and place on a greased baking sheet, leaving enough space in between each cookie.
5 Bake at 350°F for 15 to 18 minutes.
6 Remove cookies from baking sheet and cool completely on a wire rack.
I have bakedbanana bread for many times using my aunt’s recipe but never had the chance to post it here. So to have a banana bread entry on my blog I decided to try this banana chocolate chip bread recipe fromYummy.ph another recipe from my trusted chef Aileen Anastacio :)Husband said that it is delicious and so moist! Perfect for his cup of hot coffee.
1 Preheat oven to 350°F. Grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
2 Combine the dry ingredients in a medium bowl. Stir to mix.
3 In another bowl, combine sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.
4 Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.
5 Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.
Sugar tip Use the darkest brown sugar you can find in the market. The darker the sugar, the richer the color of the banana bread.