Blueberry-Banana Bread. Q: What’s black and yellow and soft all over? A: The bananas on our kitchen counter when we got home from the beach on Sunday. Of course, when we left on Thursday, the bananas were firm and yellow, even a little green. I’d meant to take them with me, but in the rush of packing I forgot. By the time we got home, our bananas were so overripe that I could actually smell them as we entered the door. But you know the old saying: When life gives you mushy bananas, make banana bread! Before I hit you with the recipe, I want to let you know that the Tried & Tasted roundup has been posted over at Holy Cow.
(printer-friendly version) Ingredients 3 large over-ripe bananas 2 tablespoons lemon juice 1/3 cup (80 ml) vanilla soymilk (or apple sauce) 1/2 cup (120 ml) agave nectar 2 cups (240 g) white whole wheat flour (or regular whole wheat flour) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (240 ml) blueberries Instructions Preheat oven to 350F. Preparation time: 10 minute(s) Green Tea Mochi Cupcakes By Pig Pig's Corner. If you’re a fan of green tea, you can’t miss this post. If you're a fan of both green tea and mochi, this post is exactly written for you. If you aren’t into these two things, the beautiful pictures on this post might get you thinking that if not give these green tea mochi cupcakes a go, you might feel missing something in your food adventures. Ann’s food photos are always very inspiring and attractive to me. Her recipes on her blog, Pig Pig’s Corner are simple and delicious, great for homecooks.
Do hop over to her blog and browse her Green Tea Butter Cookies and Matcha Green Tea Ice-cream, you’ll know I have found the right person to do this guest post. Thank you so much, Ann, I feel honoured to have you do guest post for me. Christine's Recipes is one the blogs that I follow religiously as her blog seems to remind me of those Hong Kong cooking tv show that I used to watch. I was intrigued when I saw these fig mochi cupcakes at Bread et Butter. Ingredients: Cinnamon Roll Pancakes. Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too.
And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. How do you like your pancakes?
Buttermilk? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. See, just like a cinnamon roll. Oh yeah. Yield: Eight 4-inch pancakes Ingredients: Cookies and Cream Popcorn. I feel like this popcorn is just out of control. Am I right? I recently wandered past a gourmet popcorn shop, (and thank goodness for my jeans I didn’t go in) and my eye’s started bugging out when I saw cookies and cream popcorn.
I freaking love cookies and cream ice cream and I love any kind of sweet popcorn, so what more could I ask for? A perfect combination. Plus the kids who hung out with me in the kitchen all day today went BONKERS for this. I quick as a bunny made sure that I locked it all away in Tupperware to get it out of my face while I am packing for Greece.
Oh!! ***My new show “RESCUE MY RENOVATION” premiers on HGTV this coming Sunday (September 30th) at 10PM. Maybe make a batch of this to nibble on while you watch it! To make this Cookies and Cream Popcorn, this is what you do: In a large pot with a lid, heat the vegetable oil and popcorn kernels over medium heat. Meanwhile, finely chop the oreo cookies. Toss the cookies with the popcorn. (Store in an airtight container) 1. Pumpkin Icebox Pie Recipe. Here we are, another month has gone by since the last Secret Recipe Club. This is my fifth month already, amazing! Today my Secret Blogger is Allison from Sweet Flours, what a perfect match for me! There were so many great recipes to choose from, like these Strawberry and Cream Bars, or these S’Mores Bars, and of course I was tempted by these Caramel Apple Cupcakes.
But since today kicks off a week of Pumpkin Recipes and fun ideas for you, I finally decided on Pumpkin Icebox Pie, a perfect dessert for Fall or to add to your Thanksgiving Dinner. This Pumpkin Pie is a bit different than the traditional one, with the cinnamon graham cracker crust and the filling with cream cheese and gelatin makes it extra creamy. There are several steps to the recipe, but the good thing is, it can be made ahead, wrapped in plastic and ready for you to serve. Top it off with Cinnamon Whipping Cream and you will be in heaven! Pumpkin Icebox Pie Recipe A twist on the traditional Pumpkin Pie. Ingredients Crust.