So, I’ve been trying to post this recipe for this absolutely magical Caramel Rum Banana Bread since it came out of the oven this morning. Every time I make a new variation on banana bread, I declare it to be “my new favorite”. but I think this one really tops it. It’s spectacularly yummy. And I’ve been snacking on it all day… banana bread, not just for breakfast anymore (it’s quite nice this afternoon with a cup of tea as well).
Here’s a quick and easy recipe, if you are still looking for something to add to your Christmas morning breakfast or brunch: Cranberry Chocolate Chip Muffins! Festive and cheery, sweet from the chocolate and tart from the cranberries, just a dusting of sugar at the end before baking to have a crispy topping. They come together in under 20 minutes, and take another 30ish to bake, they are great straight out of the oven.
PS: The ones in the photograph are “over-stuffed” because the muffin liners were so big, so I had to bake them for about 5 minutes longer. If you are using the regular sized muffin liners, then 20-25 minutes should be enough time in the oven.
While this recipe isn’t necessarily Christmas-y, here I am making it making it as part of a Christmas Gift Basket. Not surprising, most of the things that I give for Christmas (besides The Cookies … capital T, capital C) are food or food related. But this recipe would work just as well in the late summer when zucchini and rosemary are at their peak. While it is sweet, it’s almost border-line savory as well, so might go well with soups and stews as well as eggs and bacon for breakfast.
Another quick idea for stocking stuffers: Hot Chocolate on a Stick (you can do lots of flavors but I happen to make Cinnamon, Coconut and Irish Cream). When I was in Germany recently, just about every chocolate shop seemed to have these and they seemed like a cut idea. Note that the chocolate can be a little tough and can seize up on you if get it too hot, so be careful!