I am a HUGE fan of banana bread.
So is my husband, so much that we can barely wait until it cools enough to cut it when it comes out of the oven (often it ends up a bit crumpled as a result, but I don’t even care). Its all steamy and warm, with the butter getting all melty.
Last night I decided to whip up a quick loaf so I busted out my trusty recipe. Weird thing though, I use a family members recipe and theirs turns out so different from mine and I really don’t change anything (other than adding a teaspoon of vanilla). Theirs has a soft outside and super tender inside, while mine has a lovely crusty outside and a super tender inside. Have you noticed that your recipe turns out different from the original even when following it exactly?
Anyways, I digress.
Please enjoy this amazing recipe and I hope it turns out wonderfully for you.
1/4 Cup Butter, 1 Cup Sugar, 1 Egg, 2-3 Mashed Bananas
1 1/2 Cups Flour, 1 Tsp Baking Soda, 1/4 Tsp Salt, 1 Tsp Vanilla
Cream butter and sugar, then add mashed bananas. Add beaten egg and vanilla and mix well. Add dry ingredients (I usually whisk them together in a separate bowl and then add to the liquids). Add any nuts or chocolate if you are into that. Pour into a greased loaf pan (I spray mine with Pam Coconut Oil and it always comes out easy) and bake at 350 until a toothpick comes out clean from the middle (usually for me about 50 minutes, but check on it periodically – the original recipe called for 30 minutes – which is super strange because my oven usually runs warm!). Remove from oven and let cool (if you can) then enjoy!
Seriously, so easy and so tasty!
Hello! Remember me?
Get ready for a super delicious, super easy flatbread treat. Be prepared to make a lot, because they are so good everyone will want their own and will be sad when its over.
I got this recipe from a girlfriend who is pretty magical in the kitchen, so magical that she just thought this one up one day.
1 White onion – Large, and some olive oil to cook with
1 container of grape tomatoes
1 Package of Naan bread (I like to get at least 3 naans)
Goat cheese (you will use some of the container, reserve the rest for the next time you make these!)
First things first, start caramelizing the onions, cook low and slow. As those are cooking down, I prep the grape tomatoes (washing, cutting in half), and lay out the garlic naan on a baking sheet. Then, spread the caramelized onions out on the naan, followed by the tomato halves and small pieces of goat cheese. Then just bake at 375 degrees until the tomatoes are shrivelling and the edge of the naan is brown (about 12 minutes).
Pull out of the oven, cut into pieces and serve. So So GOOD.
You can add if you want to get some meat, or different flavours happening (its really good with some fresh basil and a balsamic reduction drizzled on top) but it is so very good as it is.
So its been a while. I know. Sorry!
I figured that I would make it up by sharing this beautiful recipe that I adapted from Kevin & Amanda (a Pinterest find by the way).
Blueberry Cobbler. Hello! So good – and especially since blueberries are in season, they are kind of affordable right now so you can make this without breaking the bank.
The original recipe calls for only 4 ingredient – butter, vanilla cake mix, blueberries and sugar. Well. The first time I made this I followed the original recipe and it was WAAAAAAYYYYY too sweet for me and my family. So I figured an adaptation would be easy. And it was:
3 cups blueberries, 1/4 cup sugar, 3/4 cup flour, 1/2 cup quick oats, 1/2 cup butter, 1/2 of a cake mix.
First things first – pre heat the oven to 350 degrees. I then followed the original instructions to make brown butter instead of just melting the butter to give the crumble a bit more flavour. Once the butter has browned, I then add it to my mixer which had half the cake mix, about 1/2 a cup of flour and 1/2 a cup of quick oats, stirring until it was crumbly. If its still too wet just add more of the dry ingredients (in my case I added a bit more cake mix). To prepare the blueberries I just rinsed them and tossed them in the 1/4 cup sugar and a scant 1/4 cup flour. Then just put them in a greased my Sophie Conran baking dish (because Sophie Conran makes the best stuff) and put the crumbs on top. Bake at 350 for 40 minutes until its all bubbly and delicious.
And then you eat it.
I hope this makes up for the fact that I haven’t done anything new here in a long long long long time. The entire time that I typed this post I made the awkward smile face. You know the one:
It’s been a while, I know. Bad blogger that I am, I haven’t posted in over a month – whoops! Sometimes it happens, and you just have to pull up your big girl panties and keep on keeping on. So for your delight I would like to present the birthday cake that I made for my trophy husband this year:
Yes, that is a toy quad half buried in the cake – why you ask? Because he sunk his in a pond about a month ago, and this was cute little reminder.
Looks about right hey?
This is the best recipe that I have tried in a long long time. And if you make it as well, I think you will agree – It’s good.
So good my trophy husband gobbled it up and asked for seconds, and if I had kids I think they would do the same.
Since I am always looking for ways to delete meat from my diet (and my trophy husband is not), it can be tough to create a meal that will work for both of us. But this one does.
Cheesy Caprese Quinoa:
2 Cups cooked quinoa, 1 1/2 Cups pasta sauce, 2 Tbsp tomato paste, 1/3 Cup parmesan cheese, 1 Cup mozzarella cheese – divided, 1 small package grape tomatoes, basil (as much or as little as you like), 1/2 tsp crushed red pepper, pepper to taste.
Cook quinoa and set aside. Preheat oven to 350 C. In a medium sized pan, heat pasta sauce and tomato paste until warm. Then stir in red pepper, parmesan cheese and black pepper. Next add your 2 cups of quinoa and half the mozzarella cheese, half the tomatoes (I cut them in half) and as much basil as you would like. Spray or oil a baking dish – then pour the entire mixture in the dish. Top with remaining cheese, tomatoes and more basil if you like. Bake for 15 minutes, then broil for a few to brown the cheese.
It’s that easy, and the trophy husband said it tasted like lasagna. And we polished it off over the next few days as a quick leftover supper (just tossed back in the oven for 15 again and serve)
I found the original recipe here – but I tweaked it a bit.
I am a major sucker for anything hot fudge. Big time.
So when I stumbled upon this super easy Hot Fudge recipe from Say Yes, I knew I had to give it a try.
It is amazingly delicious. And EASY! I tweaked the original recipe a bit by using Eagle Brand (sweetened evaporated milk) and only adding 1/2 cup sugar instead of the 1 1/3 cups originally suggested.
1/2 Cup Butter, 1 Cup Evaporated Milk, 1/2 Cup Sugar, 1/2 Cup Cocoa Powder, 1 tsp Vanilla
Melt the butter in a small pot. Add evaporated milk and bring to a slow boil. Add the dry ingredients and cook for about 4 minutes (until the fudge starts to stick to the back of the spoon). Add vanilla and DONE!
I poured the whole batch into this jar and it fit perfectly. I then just popped into the fridge. The original recipe says that it can live in the fridge forever, but I really don’t think it will last long enough to test that theory.
And wow is it tasty. Try it. You won’t be dissapointed.
I was having a hardcore craving for Alfredo about a week ago and I hate the idea of buying one ready made full of preservatives and salt and god only knows what else. So I obviously went to Pinterest.
And I found a good one! It only has 4 ingredients listed on the original site where I found it.
1 cup whipping cream, 6 tablespoons butter, 6 tablespoons parmesan cheese, pepper
(I deleted the salt, there is so much salt in the cheese that the sauce does not need any more – plus its better for you)
Melt butter on medium low heat. Add cream. I stirred it constantly to make sure I wouldn’t let the cream burn. Once the butter cream mixture is warm, add the cheese. Good parmesan cheese doesn’t melt instantly, so I used a whisk to stir the sauce until it was smooth. Then just add pepper and/or garlic. Continue cooking for about 15 minutes and it will thicken a bit. I doubled this recipe so that I could have some left overs (and I like cheese so I used more cheese than the instructions suggested).
While it was cooking I boiled a package of angel hair pasta then added the pasta directly into the sauce. It was really good. And really easy. Oh and really fatty.
But the fatty part that was expected, the easy part on the other hand… Not expected and yet a delightful surprise.