What to do with those black bananas?
In less than 24 hours we will be at Beaches Resort in Turks and Caicos celebrating our 50th anniversary with kids and 6 grandsons. There’ll be 14 of us and I’ve been accumulating so much stuff that I probably won’t need. One suitcase is full of 4 floating chairs, gummy bears, sand molds, sand buckets and shovels, large bags of M&M’s (at least 6), mosquito bracelets, bottles and bottles of sun screen.
So, what could happen? Six little boys under 10 are bound to be up to something this summer and sure enough I get a text a couple of weeks ago and grandson Charlie (7) fell off the monkey bars and broke his wrist. Poor little guy was pretty unhappy that night but by the next day sporting a neon green cast he looked like he was ready to jump in a pool. Well, maybe by the time they get there. Hoping to see a waterproof cast by then, if not, then he’ll have something to put over the cast so he can join his cousins doing everything (maybe almost everything) at the beach and at one of the 8 pools.
Second time around for an old 60’s favorite.
Ya know, I see recipes popping up on Pioneer Woman and use to on Paula Deen’s show that my mother was making back in the 50’s and 60’s. And, on Pinterest I’m always seeing “new” recipes that I remember my mother making. I guess the younger viewers are seeing/testing/tasting these recipes but some of us who have been around a few decades longer have been enjoying these old family favorites for quite a while.
Take this Banana Split Dessert; use to be one of my mother’s dessert recipes she enjoyed making for family and friends. When it comes to banana splits all I remember about that ice cream favorite was that when my sister and I would go to a Dairy Queen or ice cream shop we would ask for a banana split but we only wanted the banana, only vanilla ice cream and no pineapple or strawberry toppings. For us it was chocolate all the way; I guess that really wasn’t a banana split.
Want a good muffin to go with your pot of tea?
I love baking and I don’t care what it is. There’s nothing better than a hot loaf of Italian or French bread right out of the oven slathered with some room temperature butter. That makes me want to get out my yeast and start some bread. Sweet breads and muffins are another one of my favorite things to bake.
Several years ago I made this Lemon Scented Pull Apart Bread. In fact it was back in 2011 when my daughter was home her wedding shower and her future mother-in-law and my sister were here; and everyone loved the bread. But, I was on some kind of diet at the time and I didn’t even eat it. This bread is on the top of my list to make again.
We’re having another cold spell here in Texas this week. Just a few days ago I was complaining it was hot again when it got up to 80’s. But like always, wait around a few days and the weather will change. So, when it drops back down in the 60’s (my kind of weather) I’m thinking about what I can bake. Don’t you just love the aroma of something baking in the oven whether it is a sweet or savory item.
Leftover candy put to use.
I have to admit that my first thought for a name of this bar was “leftovers” or “trash” but they are too good to be called leftover anything. I had candy left over from Christmas baking projects, Valentine’s Day projects and a ton off bags of candy I bought at “after Christmas” sale at the grocery. “Trash” because I should have thrown my candy away so I wouldn’t eat it; but who does that?
So with bags some Heath Chocolate bits, some mixed salted nuts and dark chocolate chips I just had to improve upon a basic Blondie Bar recipe. I thought i would start with a bag of mini Reeces Peanut Butter cups but they disappeared from my pantry, so I substituted 1/4 cup of peanut butter for part of the butter.
Tropical Puppy Chow, ooh so good.
Have you ever wanted a recipe so bad you’d do almost anything to get it. Well, I was watching an episode of Top Chef on Bravo and one of the challenges was a Kentucky Derby party and one of the contestants, Kelsey Barnard Clark, made her Puppy Chow Key Lime Crunch.
So, before the show was even over I was in bed trolling the internet fo find the recipe. I guess everyone else who watched that show was doing the same thing. Finally KBC put a recipe (kind of) on her facebook pages with ingredients but she was using 5 pounds of white chocolate and I knew I was going to have to scale down and I changed a few of the ingredients. Then I came across on on Ritzymom.com and made my own adjustments to her recipe.
Love coffee? You’ll love this shake.
Did you love shakes as a kid? Do you still love shakes? Then how about an adult coffee shake with a little Kahula topped with some whipped cream and sprinkles of spice. (Last of my holiday shake recipes I made over Christmas.)
As a kid I remember my grandfather loving chocolate malts. My grandmother would drive over to local ice cream shop and buy quite a few for 25 cents each and take them home to put in the freezer. When he was ready for a chocolate malt treat, which was almost nightly, he would take out a frozen shake, chop out the center and add a little milk and continue chopping on it until it has thawed enough he could eat it. I still remember the taste of those malts and that has been at least 60 years ago.
🎶She put the lime in the coconut and “baked” ’em all up…
I’ve never heard of the guy that sang “Coconut”; (Harry Nilsson); but it’s one of those “worm” songs that after it gets in your head it is hard to rid yourself of those lyrics. So, when I first saw this cookie and made and tasted this cookie that song popped in my head and I knew I was going to make it again, and again, and again.
Baking is one of my favorite things to do in the kitchen and I have made thousands, maybe even trillions of cookies over the years. I’ve done several coconut varieties too; so check out the “dessert/cookie” archives if you’re wanting to try something new.
Shake it up for Christmas with this date shake.
When we were in Israel it took me a while to realize that the row after row, field after field of palm trees were date palms and produced the Medjool date.
I never realized there was more than one kind of date on the market; some others are Barhi, Deglet Noor, Halawy, Khdraw, Medjool, Thoory and Zahidi. In fact there are over 1,500 varieties of dates grown in the world. The Medjool date is know as the Cadillac of dates and originated in Morocco and I love the size of these dates, just big enough for two good bites.
Did you know that dates are a fresh fruit not a dried fruit? I didn’t. The white stuff you sometimes see on the outside of a date is the natural sugar crystallizing and perfectly fine to eat, so don’t throw away your dates if they are white.
Spiced whipped cream and some dust.
So you say “I make cobbler all the time”. I’ve made many cobblers over the years and have made them with pie crust (usually homemade), I’ve used batter topping (not my favorite) and some with puffed pastry. My favorite remains pie crust topping because that’s how my mother and grandmother made cobbler.
When we were visiting my sister back in August she made a cobbler and simply cut prepared purchased pie crust into small squares and covered the fruit and baked. How easy can it get? And, it was really good.
We had a fish fry one weekend and I wanted a Fall looking, Fall tasting, Fall smelling dessert. So I bought several kinds of berries and decided to use some of my creme de mure (see picture below) I had bought for my Blackberry Bramble cocktail and add it to my cobbler. It couldn’t be just any cobbler it had to look and taste like Fall and not a summer berry desert.
End of the summer fruits…
Even though summer officially ends on September 22 I feel like we are getting to the end of our fresh berries and peaches and for the rest of the year will just have to take our chances getting a good ripe peach or plump sweet berries of any type.
I love blackberries, I love fresh peaches and I love cobbler. The way my mother and grandmother made cobbler was with pie crust strips on the bottom of the pan, then the fruit and on top of the fruit more pie crust strips and then baked until crisp, no ice cream or whipped cream, just fruit and crust.
While visiting New Orleans a couple of years ago I saw an article hanging on the wall at Willa Jean’s Restaurant about Kelly Field’s Blackberry and Bourbon Cobbler and I knew once again I was going to be searching for that recipe and guess what, it was in one of my old Southern Living magazines.
Chocolate and peanut butter, what more to say.
So you have match ups like Tom & Jerry (if you are old enough), Batman and Robin, Macaroni & Cheese, Micky and Minny, Romeo and Juliet, Bacon & Eggs; need I go any further before adding peanut butter and chocolate.
I’ve never been a peanut butter and jelly person (don’t think I have ever eaten it); but I can’t imagine peanut butter in a sentence without adding chocolate along with the description of a yummy, sweet, chocolatey, peanut buttery dessert.
Lemon and coconut, two of my favorite flavors.
It’s been a while since I baked something to take to my craft circle. I got busy doing other things (like walking) and baking took a back seat.
So, what’s up with the walking? I’ve never been a walker. I don’t like walking around the block — too many critters that may jump out at me, I may trip on a rock and break my foot (again) or some kid may speed around the corner on his bike and knock me on my butt and that would be embarrassing. I use to say I’d rather ride my bike ten miles than walk one mile.