Raspberry Buttermilk Cake

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Baked Chicken with Chile-Yogurt Marinade

Ingredients:
3 cloves of garlic
1 jalapeno, halved lengthwise and seeded
1 large onion, cut into chunks
1/4 cup packed fresh parsley
16oz yogurt
grated zest of 2 limes
1/4 cup fresh lime juice
3 tbsps chili powder
2 tsp salt
chicken breasts


method:
In a food processor, blend together everything but the chicken.  Place chicken in ziploc bags, pour marinade over and freeze.
Thaw then bake in a 400F oven for 45 minutes, turning halfway.

Banana Bread

ingredients
2 cups flour
1 tsp baking soda
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed bananas
a couple of handfuls of semisweet chocolate chips




Method:
Preheat oven to 350 degrees. 
Combine flour and baking soda.  In a separate bowl, cream together butter and brown sugar.  Stir in eggs and mashed bananas until well blended.  Stir banana mixture into flour mixture until just moistened then add chocolate chips.  Pour batter into parchment paper-lined loaf pan.  Bake for 60-65 minutes, or until toothpick inserted into center of the loaf comes out clean.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.