Recently I had a baking party and one of the girls brought in her mom’s recipe for banana bread. It was so easy to make and so delicious. It came out super moist. If you want, you can bake this in a bread loaf pan for 50 minutes. I really like it that way cause the outside it’s crispy and gives a nice texture to the bread. Today, I made it in a 9 x 9 pan since I was short on time and really just wanted to get to the eating part.
1/2 cup of butter (1 stick)
3/4 cup of sugar
1 teaspoon of vanilla extract
2 large ripe bananas
1 1/4 cup of all purpose flour
3/4 teaspoon of baking soda
1/2 teaspoon of salt
Cream the butter and sugar together until nice and fluffy. Add one egg in at a time. Add in vanilla extract.
Add in the mashed bananas. In a separate bowl, mix the flour, baking soda, and salt. Slowly add dry ingredients into wet ingredients. Mix until combine. Pour into a greased 9×9 pan or parchment lined pan. Bake at 350 degrees for 25 minutes.
The other day I decided to try to make gluten-free pancakes with almond flour/meal. I’m not particularly fond of gluten-free things but my sister is always looking for new gluten-free recipes so I thought I would try some for her.
1 cup of almond flour
1 tablespoon of ground flax-seeds
1/4 teaspoon of salt
1/2 teaspoon of baking soda
1/2 tablespoon of cinnamon
1/4 cup of milk or almond milk or coconut milk
1/4 teaspoon of vanilla extract
Mix the flour, flax seeds, salt, baking soda, and cinnamon together. In a cup, add the milk, eggs, and vanilla extract and mix until blended. Pour in the liquid ingredients into the dry ingredients. Mix with a fork until blended. Cook pancakes on low to medium heat. Flip when you start to see bubbles.
Tip: Make sure the heat isn’t higher than medium. These pancakes will burn before they’re cooked in the middle. I had mine on low heat. You also have to make smaller circles since there’s no flour in them. The texture of these are a bit more grainy than normal pancakes. I think in the future I will use 1/2 cup of flour and 1/2 cup of almond flour. I like that these pancakes give you protein from the almonds and omega 3s from the flax-seeds.
The other day I was on Pinterest and saw a picture of these wonderful lemon brownies. I love almost all things lemons so I had to try it.
For the recipe, please visit the Back for Seconds blog. They actually taste like lemon pound cakes, but still delicious. You can’t really taste the white chocolate. Perhaps next time I’ll try using oil instead of butter to see if it gives it more of a brownie texture.
This past Easter I went to my husband’s aunt’s house for brunch. I was in charge of bringing potatoes or hash brown. This is my first time making any type of potatoes for a large group and since I don’t usually celebrate Easter, I didn’t know what a hot item hash browns were. By the time I got to the market, they were all gone! So I went with the country style hash browns (there was 1 bag left in the frozen aisle). I could have made fresh hash browns but I also wanted to make lemon bars so I went the easy route.
Country Style Hash Brown Casserole
2lb frozen country style hash browns or regular hash browns
1 8oz can of cream of chicken
1 tbsp of garlic powder
1 tbsp of onion powder
1/2 cup of sour cream
1-2 cups of shredded colby-jack cheese
2 strips of bacon (cooked til crispy)
1/4 cup of green onions (chopped)
Mix the frozen hashbrowns, cream of chicken, sour cream, garlic powder, onion powder, and 1 cup of cheese together in giant bowl. Refrigerate overnight. Add into a greased 9×13 inch pan. Bake at 350°F for 35 minutes then top with as much cheese as you like and bake for another 5 minutes or until cheese is melted. Top the casserole with crumbled pieces of bacon and chopped green onions. This is a really savory potato dish. It also goes well with chicken.
Shortbread Lemon Bars
Now for the truly yummy stuff. Lemon Bars! This is the easiest lemon bar recipe I found. You can get it at Fine Living’s website.All you do is mix everything together. No need for a bain-marie. The lemon part doesn’t come out as smooth as my lemon tart recipe but it tastes just as good. I would line your pans with parchment paper. It not only creates easy clean up, but the bars will also be easy to remove. I don’t recommend using foil. For those of you who love lemon, this is a must. Enjoy!
I saw a picture the other day of Dominique Ansel’s Cookie Shooters with milk and thought what a great idea! So I went home and decided to experiment a little. I decided to use a mini muffin pan since those are bite size and you can just pop them in your mouth. All you need to do is put in cookie dough in each muffin space and press some of the dough to the sides. Only fill the muffin pan halfway. Bake at 350°F for 8 minutes. While the cookie muffins are still warm, use the back of a spatula to create an indentation for fillings. I don’t really care to drink milk so instead of putting in milk, I added mini scoops of ice cream. I would advise to use a scoop smaller than a melon baller (unlike what I did) or you might get brain freeze. I’m definitely going to purchase a smaller scooper for future eatings. Delicious!
The other day I walked into Whole Foods and there was a Vita-Mix demo. The guy made a green juice out of spinach and I thought to myself, “This is the best tasting green juice I’ve had! How come mine doesn’t taste like this?!” Well now I learned that if I’m making a kale smoothie, I really should throw in a banana and either a mango or pineapple to give it some sweetness. I went home and adjusted my smoothie ingredients for my newly improved green smoothie.
1 cup of kale (I didn’t have spinach)
1 frozen banana
1 ripe mango (or 1/2 a mango and 1/2 a pineapple)
1 tbsp ground flax seeds
1/2 cup of ice
If you prefer a more watery smoothie, just add more ice. Delicious!
Now that the weather is cooling down, I find it hard to eat salads for dinner. I just want something warm to fill my belly. This is one of go to weeknight dinners. Pan fried chicken, cauliflower mash, and spinach.
For the cauliflower mash, I didn’t use the whole potato.
1/2 head of cauliflower
1/4 cup of chicken stock
pinch of salt and pepper
If you really want to splurge, add a splash of cream or a dab of butter.
Chop the cauliflower and potato into 1 inch pieces. Boil them until tender. Drain, mash, then add the stock and salt and pepper. Quick and easy! It also freezes well in case you want to make a bunch.
For the other veggies, I quickly cooked some baby spinach with kale and onions in a little oil and salt and pepper of course. Pair that with chicken (and the pan juices from the chicken) and you have a quick healthy dinner.
I love pesto. It’s not only healthy for you, but it’s so versatile. I love it on fish, chicken, sandwiches, and of course in pasta.
A couple of months ago I planted basil. It’s growing a bit crazy so I decided to make some pesto. If anyone has any tips on how to maintain my basil plant, please let me know.
1 cup of basil leaves
1/8 cup of toasted pine nuts
1/8 cup of grated Parmesan
1/4 cup of olive oil
1/2 teaspoon of salt
1/4 cup of cilantro (I just love cilantro)
Throw everything into a food processor or blender until smooth. If you don’t like cilantro, just substitute for more basil. If you like your pesto a little more runny, add more olive oil.
You can also freeze pesto. Try pouring them into ice cube trays. After they freeze, you can put them in a ziploc bag. Every time you need pesto, just throw a cube on the hot food. It works really well on pasta. The ice cubes melt right in..
Everyone in my family has started drinking green smoothies, even my mom who normally eats pastries and sweets for breakfast. I decided to jump on the band wagon too. If you’re new to green smoothies, I suggest substituting all of the kale with spinach.
1/2 cup of baby kale
1 cup of spinach
1 cup of cut apples (I leave the skin on for extra fiber)
1/2 cup of cut pineapple
3/4 cup of orange juice
Blend all ingredients together. I used frozen fruits so I didn’t need ice, but if you use fresh fruits, add 1/4 cup of ice so that your smoothie is cold. Trust me, it’s much better cold.