The Best Banana Nut Bread Recipe - Northern Belle Diaries. I don’t know about you, but there isn’t anything that warm, freshly-baked banana bread can’t cure.
I baked this last night as a treat for my husband when he returned from business. The smile on his face after an 18 hour day and two flights home was worth it. When I bake breads I always incorporate these magic spices: cinnamon, nutmeg and clove. They remind me of my grandmother’s baked goods and their taste always warms my heart. This time I also added a dash of ginger.
Go ahead. The Best Banana Nut Bread Recipe Author: Northern Belle Diaries Serves: 9-10 Ingredients 3 ripe bananas ½ cup sugar ½ cup brown sugar 2 eggs 1 tbsp honey ½ tsp vanilla extract ½ cup butter ½ tsp salt ⅓ tsp cinnamon ¼ tsp nutmeg ¼ tsp clove dash of ginger powder 1½ cup flour 1 tsp baking soda ½ cup chopped walnuts or pecans Instructions Pre-heat oven to 350 degrees. Notes I have better luck with baking breads in glass pans. Caramel Apple Mini Cheesecakes with Streusel Topping. Share on Pinterest Why is fall my favorite season?
The food of course! I get so excited this time of year for the caramel apples, the pumpkin pie and just the delicious scent in my house from all the fall baking. It’s that time of year that you know you’ll need to get the big container of cinnamon because it’s going in everything. Since caramel apples are one of the first things I crave this time of year I decided to combine them with another one of my favorite desserts, cheesecake! Yes, the caramel sauce is definitely a must (and I’d say a generous amount) but if your not into the whole salted thang then just use the regular. Enjoy! Share on Pinterest Share on Pinterest Share on Pinterest Share on Pinterest Share on Pinterest Caramel Apple Mini Cheesecakes with Streusel Topping Ingredients Crust 10 graham crackers sheets, finely crushed (1 1/3 cups) 2 1/2 Tbsp granulated sugar 1/4 tsp ground cinnamon 6 Tbsp unsalted butter, melted Streusel Filling. Maharaja Chai Cupcakes.
MADE: RECIPE: Carrot Cake. One of my all-time favorite desserts is Carrot Cake. And though the cake itself is sweet and delicious on it’s own, it’s really just a vehicle for us to consume delightful fluffy cream cheese frosting, right? Mmmm. And with three layers of cake and frosting, it’s the gift that keeps giving…all weekend long? There’s half a cake left in my fridge right now. Breakfast? Make it for Sunday night dessert, create mini cup-cakes for your child’s playgroup, dip your finger in the frosting for an afternoon sugar rush. And today, Lucy and I are baking a cake together. 2 – 4 carrots 1/2 cup oil 2 cups sugar 3 eggs 2 tsp vanilla 2 cups flour 2 tsp baking soda 1 tsp salt 2 tsp cinnamon 1 cup buttermilk (or 1 cup lowfat milk mixed with 2 tsp vinegar) Heat the oven to 350º (turn it to 325º if using a non-stick pan or a glass pan).
NOTE: I don’t believe in nuts and raisins in Carrot Cake. Grate 2 – 4 carrots. (ask Lucy to take a picture of you in the process. (not cheese): Prep your “buttermilk”. Two Minute Chocolate Peanut Butter Cake. This, friends, is where procrastination gets me.
I was staring at the computer, mired in writers’ block. I clicked on that Stumble button I installed in my toolbar but never use. Oh look! A new webpage has popped up! On it, a recipe for single-serving peanut butter cake you mix and microwave in a minute. The chocolate:peanut butter ratio wasn’t quite right, and so I made the cake chocolate with a spoonful of cocoa. Chocolate chips are a must – they turn into gooey pockets of melted chocolate in the finished product. Butter or spray a ramekin, or do it right in a mug. It took mine a minute to cook, rather than 30 seconds. Note to self: pick up some vanilla ice cream. Two Minute Chocolate Peanut Butter Cakewith thanks to Cassie of Back to Her Roots! Peanut butter AND portable?