I love to hate bananas. They’re not the fruit for me. I’ll say that until the day I die, but I have to admit that I love banana bread more than words. Don’t ask me how that happened. I just know these things to be true. If I end up with a few whole bananas in hand, they’ll immediately go in the freezer because I know banana bread will happen. After making a batch of homemade peanut butter, I knew exactly what to do with the leftovers and those bananas that had been in the freezer for a couple of months. Yesterday was apparently National Peanut Butter Day, but we can extend the celebration to today. Continue reading “Peanut Butter Banana Bread with Spiced Honey Glaze”
Chocolate and peanut butter is a classic pair that appeals to many, and I get it. They work well together like two old pals who have seen each other’s best and worst times and totally understand where they are in this present moment. That’s how in tune they are when used in one dish. This cake takes advantage of chocolate and peanut butter’s awesome relationship. The final result is rich and decadent, so take it from me when I say that one slice goes a long way.
Not everything in life has to be complicated. As self-proclaimed foodies, we like to spend time in the kitchen trussing chickens, making sausage from scratch, whipping up dishes with truffle flavored foie gras, or serving picturesque baked delights (French macarons anyone?). On the other hand, we’re not ashamed to admit there are times when we succumb to semi-homemade cooking and eating. Perhaps our eggless ice cream from last week will come to mind. We don’t care if you judge us! The easiest treats can sometimes make you forget about all of those fancy dishes. Continue reading “Simple Works”
Facebook is a great way to find out what people are thinking. In a recent wall posting, folks answered a question regarding their favorite coconut and peanut butter recipes. We were open to anything, even a combination of the two. You’re probably wondering what people suggested. There was coconut cream pie, peanut butter brownies, icebox cookies, coconut ice cream, peanut sesame noodles, coconut shrimp, coconut meringues, peanut butter fudge, peanut butter and jelly cookies. The list went on and on. We had just received samples of Tropical Traditions’ coconut flour and coconut peanut butter, and the goal was to use them both in one recipe. All of the suggestions really helped to lead us in the perfect direction of a pie–a pie that we would submit to KCRW’s Good Food Blog Pie-a-Day section. Last year, we submitted a Pineapple Haupia Pie, but this year’s sweet would be totally different.
We know you have a signature dish that makes everybody go crazy. Or you make something following the usual recipe, and the one day you do something different–add your own touch, if you will–people are asking what you did that time around. There are so many ways to give food your own zap. We all do it. That’s why only Grandma So-and-So can make the potato salad at the family reunion picnic.
At Thanksgiving, no one takes the yams from Uncle Whoever. He’s the only one that makes them just right. If you want to avoid the wrath of greedy family members, please don’t give the Easter ham to anybody except Cousin What’s-Her-Name. Only she knows what she’s doing. You know what we’re talking about.
What are they doing to make those dishes so good?
Well, that’s their secret to the grave. You’ll probably never find out, and maybe that’s OK. If we had the in’s and out’s of everyone’s recipes, they wouldn’t be unique anymore. Maybe the best part of eating that signature dish is knowing that you’ll never have a clue what’s in it. The mystery makes each bite so good.
We test drove some cookies, making a couple of interesting decisions along the way. A little of this, a bit of that. Making sure to incorporate distinct and noteworthy aspects to each recipe. We’re still experimenting, but we think we’re onto something. Don’t hate us for being vague. We just wanted to show you a few of the things we’ve been working on for a special project, but we do have to keep our DD touch secret for now! And we won’t hate it if you do the same.
Food Network’s Sandra Lee is not the only one who knows what it means to do semi-homemade. Sometimes we like to take credit for delicious things that were already half prepared and all we did was add a couple of extra ingredients. It’s all about the pizzazz people, and we know how to pizzazzicize when we need to. When you’re in a crunch on time, but you need to whip up a little something fabulous, don’t hesitate to use a few star starters that will reduce your fretting in the kitchen. We wanted a cookie, and we wanted it fast, so we did the only thing we could think of: pull out the Pillsbury!