Today, we were to make Coco-Nana Bread. Amazing that many were skeptics about the combination of chocolate and banana. I never pass up a chance to have a chocolate dipped frozen banana. It took me a while to make this bread. Even now, I'm still waiting to take it out of the oven. Wife-Mother-Baker. I made this bread in between dinner, going to the store with my husband and picking up my daughter. Oh yeah, take the dog out too! I used Valrhona cocoa powder for this bread. It produced a wonderfully dark, rich color. As soon as I removed the bread from the oven I could smell the intensity of the dark chocolate and the sweet fragrance of the bananas. The bread rose quite well. That's a whole lotta bread!!! As it rose, the foil tent I placed over the top actually stuck. Upon taking it out of the oven I tasted the crumbs left behind on the foil. Just in that tiny taste, I was hit with chocolate and kissed by banana. I can't wait to have a whole slice!

Well, I made my oatmeal chocolate almost candy bars last night. I'm only posting tonight, because I started having difficulties uploading pictures. I gave up! So, I still haven't quite figured it out but, I found another way! After placing the first layer of oatmeal mix in the bottom of my pan, my daughter came into the kitchen to wash dishes. No, she didn't volunteer, Tuesday is her dish day. As she began talking about American Idol, which also comes on Tuesday nights, I became completely distracted and forgot to add the raisins, peanuts, and vanilla to the chocolate. So, after spreading the chocolate, I sprinkled the raisins and peanuts on top and added the top layer of oatmeal. It was hopeless for the vanilla and after tasting them, I can't say I missed it. One thing I will say is, by not incorporating those last items into the chocolate, I don't believe the oatmeal topping adhered as well. Also, I wish I added the whole cup of raisins. I used golden raisins and I really do believe they added I nice dimension (and I hate raisins!). I did try this refrigerated and really enjoyed it. I'm going to freeze a couple of slices tonight!

It's almost 8 p.m., but I'm determined to make these chocolate oatmeal almost candy bars! I've got my ingredients measured out. After reading all the comments, I think I'll use half the amount of raisins. Now, to pry my dog off of me and make it to the kitchen...

My desire has been to join Tuesdays With Dorie since I received my cookbook for Christmas (thank you Linda!). There's always something to keep you from beginning. I know I'm way behind, but I was determined to make this dessert. I finally bought a seasoned cast iron skillet from Walmart so that I could make the apple tart tartin. I found one for only $15.00! Yee-ha! I was also able to find the all butter puff pastry at Whole Foods. I bought two packages to keep some extra on hand. I was able to make this incredible dessert on Sunday evening. I've never worked with a cast iron skillet before and thought I'd preheat my pan. I turned off the burner and placed the stick of butter in the pan and watched it BURN! One stick down, and one to go! That worked out better, but then I became nervous that I would really burn my apples while trying to carmelize them, so I kept the heat pretty low. Getting that caramel color seemed to take a looong time.
Once achieving the right color, I popped it in the oven and baked accordingly. I could not find in my bakeware, the proper size platter and ended up using a ceramic cake pedestal. Right before having my husband flip out the tart, (that sucker was heavy!) I remembered seeing on line a picture of Dorie flipping hers out and all the juices that poured out! Thank God! We immediately flipped the tart over the sink. Within ten minutes, we were both enjoying an awesome dessert! I must confess, I ate three slices and the scale did not lie! It was so worth it!