Rebel banana chocolate bread

Long time no post: life goes fast, food disappears even faster, no food - no pictures, blog without pictures is no fun. This cake almost made it to the moment of capture but part of it fell into the glass with milk so I had urgently eat it and drink some of the milk, so what you see on the pic is the part that has survived (not for long time, though, I was truly hungry).

This cake is a product of my mom's receipt and my forced creativity as I discovered I'm almost out of flour when it was too late to suspend the magic of cake preparation. A colleague of mine who had some of the RBCB said "It's almost as good as what my mama makes, and you can't compete with mama" which I consider an evidence for the success of my small spontaneous experiment. So, here's what one needs:

2-3 riped bananas (the blacker they are the better as the riper bananas are the more flavor they give)
2 eggs
1 cup of brown sugar (any will do, actually)
1/2 cup of sunflower oil
1/2 cup of milk
1/2 cup of flour + baking powder (I usually take 1/2 pack per cake)
1/2 cup of cacao
1 cup of almond flour
a pitch of salt, cinnamon, nutmeg
100g of coarsely chopped walnuts or pecan 

Preheat the oven (200C). Sift flours, cacao, salt and spices together, add walnuts. Blend bananas with eggs and sugar, then blend milk with oil so the emulsion is formed, bring all ingredients together, mix well. Line the baking form with some paper or grease it well with some butter (then it might be a good idea to sift it with mixture of flour and cacao before adding dough)/ Pour the dough in the form (I used 10x30 form) and bake 15' at 200C and then reduce the heat to 180 and bake some 45' or till the knife comes out clean. I let the cake to sit in the form overnight, and it was tender and moist and very chocolatey. However one can barely tell that it has bananas in there, so if you want the banana tasting banana bread probably you should take 3 bananas and not add as much cacao.

Sugar terror: peanut butter cheesecake threat

I made this cake for one house-cooling party. We were quite a lot of people, and I was seeking for something rich to bake, so one regular sized cake would satisfy all of us (we were 16 or so). I have found these receipt on joyofbaking.ca, and I loved the idea. So, ladies and gentlemen, welcome the peanut butter cheesecake!
It consists of 3 major parts: base, cheese and chocolate. Let's go one by one.

1.5 cups of chocolate biscuits, crumbled
2 tablespoons of sugar
6 tablespoons (85 g) of butter
Turn on the oven at 180C. Mix the cookies crumble with sugar and melted butter, you will get a dough-like substance. Distribute it evenly in your baking form (before that you might cover the form with baking paper or foil or at least some butter, so you could remove the cake afterwards), don't forget to make sides of 2-3 cm. Bake the whole construction for ~10 minutes, till it gets firm. Let it cool down a bit afterwards.

250 g of cream cheese (I used ricotta)
Peanut butter: if you don't want it to be super rich take 120 ml (0.5 cup). Originally it's suggested to take the whole cup, so you decide what suits you more. The difference is the intensity of the peanut taste. For me, half-cup worked perfectly well.
Whipped cream - either whip it yourself from 120 ml of 30% cream of just take the ready one, I'd say ~1 cup volume or simply half of a ballon.
1 cup (115 g) of sugar powder (I took less, it's more a matter of taste)
vanilla extract
This is our bomb! With love and affection mix all these gorgeous ingredients one by one till you get a uniform mass. Pour it all in our cooled crust in the form and send it to the refrigerator for 3-4 hours so it would get harder.

120 g of dark chocolate
rest of the whipped cream (same 120 ml)
1 tablespoon of butter
This is our ganash topping! Melt the chocolate and the butter in a pot (better, place it over a bigger pot with some boiling water) and add the cream. Let it cool down to the room temperature and spread it over the cheese. Decorate with salty peanuts (in my case pistachios made as good) and put it back in the fridge. It's a perfect cake to be prepared in advance and you can guess yourself that one needs just a small piece to satisfy even the most insatiable sweet-tooth!

Ay, wow! hot korean chicken

Winter is the time for eating spicy. Such food warms you up and makes your nose running (which is healthy because all the viruses are eliminated). As my Chinese friend says, it creates the inner fire that keeps us healthy.

This is a slight modification of a Doejibulgogi which means "Spicy stir-fried pork". My modification would be called in some other way because I made it with chicken. Anyhow, this is all vain, what's important is that it's something spicy, delicious and super easy to make. Here's what you need:

Some chicken (I cooked 1 chicken breast), cut in 1 inch cubes
1-2 table spoons of hot pepper paste
1/3 of a chilli pepper
1 onion and 1 clove of garlic
Some green onions
Spices: pepper flakes, back pepper, ginger, soy sauce, brown sugar
Sesame oil and seeds (I used olive oil and no seeds)
Lettuce

Now, it's amazing what will happen: chop finely onion and garlic, cut green onion and pepper in moderate pieces. Put the chicken in a bit of oil and add all vegetables in a frying pan, add hot pepper paste and all spices, mix everything and start frying on strong heat. In ~5 minutes the chicken should be ready! Serve it on lettuce leaves (in Korea they wrap pieces of meat in these leaves and eat) and kimchi and/or rice.