Best Choco Nana Mixer Recipes

CHOCO-NANA PEANUT BUTTER SMOOTHIE

Steps:

• Mix all ingeds. in a blender or magic bullet until creamy and smooth.

COCOA-NANA BREAD

Steps:

• Preheat oven to 350. Butter a 9x5 inch loaf pan and place in on an insulated baking sheet (can use 2 regular sheets stacked together).
• Sift together flour, cocoa, baking powder, baking soda, and salt.
• Cream butter and sugars together.
• Add eggs, one at a time.
• Reduce mixer speed to low and mix in bananas.
• Add dry ingredients in 3 additions, mixing only until ingredients are mixed together.
• Beat in buttermilk on low speed.
• Stir in chocolate chips.
• Scrape batter into pan.
• Bake for 30 minutes, then cover loosely with a foil tent to prevent from overbrowning.
• Bake for another 40-45 minutes, or until tests done.
• Remove and cool for at least 20 minutes before running a knife around the edge of the pan, then turning it out of the pan.
• Cool to room temperature (make sure bread is right side up while cooling).

NANA'S CHOCOLATE CHIP COOKIES (CLASSIC TOLL HOUSE COOKIES)

Steps:

• Preheat oven to 350 degrees.
• Lightly butter two baking sheets.
• In a medium bowl, whisk together the flour, salt, and baking soda.
• In a large bowl, using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed of mixer to low and gradually add the flour mixture, mixing until just combined (do NOT overmix). Mix in the chocolate chips and nuts, if desired, by hand.
• Drop heaping tablespoons of the dough onto the 2 prepared baking sheets, spacing them 2 inches apart.
• Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.