There are almost always bananas in my house. Nine times out of ten, my husband won’t eat them because he knows if they start to brown, I’ll turn them into some sort of delectable treat. Problem is, I’ve made so many now that I’m scouring the internet for new banana treats to try. I’ve found some fun new things that I look forward attempting, but until then, here’s a banana bread with one ingredient I haven’t tried making it with yet.
This bread was incredibly moist. I’m cringing at that word but it’s the best I can think of to describe it. Easy to make recipe.
The second of the fourth of July recipes that annoyed me. This one for a minor reason, the recipe said it would make two loaves, it most certainly does not. So, I ended up with two loaves about 2 inches high. Had I done one loaf, it would have been perfection.
I tried two new recipes this past Fourth of July and was annoyed with both of them. Doesn’t happen often so the fact that I had two less than awesome recipes in a row, had me slapping things around in the kitchen. Both tasted better than they look so that was a small plus.
This recipe requires you to let dough set in the fridge for 30 minutes. 30 minutes did nothing to harden it up. (That’s what she said.) I stuck it in the freezer for 15+ minutes and that seemed to do the trick. EXCEPT, after about 2 minutes of scooping dough, it went right back to being tacky. I was so annoyed that I just started flinging it on the cookie sheet with zero fucks about what it looked like. I was also so annoyed that I didn’t even do the last step of giving it a lemon glaze.
I haven’t made peanut butter cookies from scratch since I was a kid. Meaning, it was clearly time to give it a go all by my adult self.
Very easy recipe to use. If you’re just getting into baking, this would be a good one to start with.
I survived! Despite being sick, we were able to rock the party until 2:30 am. (My boss and his girlfriend are party monsters and close out every one of our parties.) Hosting a party is a lot of work and can get expensive quick, but it’s almost always worth the hassle. It was a great party, lots of fun was had and new friends were made. Special thanks to Ignited Moth for riding in on her white horse to help save the day! (Meaning she helped me whip together the food before people started to arrive.)
The dessert: Lemon Cupcakes
Recipe Here. (Now obviously, I did not do the raspberry frosting. Instead, we went with a mousse that Ignited Moth taught me to make years ago. Of which, she whipped up personally for me. I think I’ve posted it before but I’ll post it again.)
Lemon Mousse: 1 package lemon instant pudding, 1 tub cool whip and milk. Add just enough milk to pudding mix to make a cake batter like consistency, then fold in cool whip. Fold until blended. Do not over blend.)
The rest of the things I made I did not get pictures of but I’m going to post links to some of the recipes as they turned out really well. Besides these few things, I threw together chicken salad and egg salad croissant sandwiches, pin wheel ham & cheese sandwiches, fruit bowl and spinach artichoke dip with crackers and bread. (All of which were store bought besides the egg salad.)
Sweet ‘N Tangy Balls
Creamy Jello Fruit Dip
Remember folks, it’s important to feed people when you have them over drinking. It’s so easy to get trashed on an empty stomach. If you want them to be able to drive home sober, feed and water them. Also, be willing to take their keys and have them stay the night. Friends don’t let friends drive drunk.
Last week was another coworker birthday and for the first time ever, I made no bake cheesecake. Fairly easy although I recommend an electric hand mixer. See I didn’t want the effort of pulling up my kitchen stand mixer so I muscled this bad boy. My muscles were tired. I need to work out more but that’s not the point.
Tasted great, although no bake cheesecake will never be as good as regular cheesecake. I didn’t make the pie crust myself, no time for that. The cherry topping was simply canned cherry pie filling. Everyone enjoyed it and wonderful birthday fun was had.
The next birthdays are myself and a coworker who was born 1 year and 4 days after me. We do a joint celebration because it’s easier on everyone. I don’t have to make any food for it though and that’s a birthday present by itself.
Birthday season at work is upon us and that means I’m forced back into baking. To be honest, I didn’t realize how much I had missed it. The husband surely missed it as he complained that I never make anything for him anymore. I might squeeze something in this weekend despite working, but we’ll see what the future holds.
When I asked my boss what he wanted for his birthday treat, with no hesitation he said, “Carrot cake cupcakes with maple cream cheese frosting.” I think he knew I’d be asking soon and had that answer locked and loaded.
I used one recipe for the cake and a different recipe for the frosting, not the one listed with the cake recipe.
Carrot cake recipe here.
Maple cream cheese frosting recipe.
(That whoopie pie recipe looks awesome but I skipped all that and just used the frosting recipe.)
Aaaaaaaaand, the first recipe of 2018 finally happened. When Ignited Moth came to visit this past weekend, we celebrated both Christmas and her birthday since it had been that long since we’d seen each other. She has a weakness for birthday cake flavored things, and I wasn’t quite feeling like going balls-to-the-wall baking things so cheesecake dip usually does the trick. We both agreed to leave the sprinkles off and the result was pretty great.
I slowed down on baking in 2017 because of a hectic year of buying a house, and moving but there were still some great recipes along the way.
- Gingerbread Cheesecake Dip
- Raspberry Dark Chocolate Cupcakes
- Banana Oat Muffins
- Pumpkin Cranberry Bread
- Vegan Pumpkin Spice Muffins
I’ve learned some sweet new baking tips in the last year and hopefully will implement them plenty in the new year to come. Remember kids, food is love!
Well it’s the day after Christmas so a tad late for festive recipes but let’s be honest here, if it tastes good, you’ll eat it year round. This is a two-in-one recipe post because I’ve got a few other posts I would like to get to before the end of the year.
The first recipe was an awesome peppermint cheesecake dip. Again, instead of crushed peppermint candies I used crushed peppermint bark. Served with chocolate graham crackers (though I will complain that the crackers kept breaking into odd shaped pieces instead of their perforated lines) made it a great snack before dinner. (Thought; Teddy Grahams may be better for dipping.)
What a better way to start Christmas morning than with gingerbread pancakes? Very thick, very filling, very tasty.