Got ripe bananas? You could make caramelized banana ice cream or you could bake some banana coconut cookie granola – or both; they pair very nicely. Inspired by an Anzac biscuit recipe I tested and enjoyed years ago, this cranola features all the ingredients of this Australian/New Zealander treat. And because it uses mashed ripe banana rather than egg in the cookie dough, it’s vegan friendly….
Pico de Gallo and Homemade Tortilla Chips
I love holidays. (But who doesn’t?) You occasionally get the day off from work and, more importantly, you can indulge in a range of festive cuisines. In fact, for me, holidays often revolve around menu planning. I’ll sometimes spend weeks perusing recipes, gathering inspiration for the big day….
Hazelnut Cookie Granola
I bought some roasted hazelnuts a week ago to make a magic custard cake for Easter but ended up baking a lovely naked lemon cake instead. I’m fickle like that. So I dreamed up a new cookie granola flavor starring my unused filberts….
Orange Almond Cookie Granola
It was a good day. Not only did I get out of work a bit early for the Easter holiday, but I also received a call from one of my absolute favorite lifestyle brands. I’m trying not to get too excited because I don’t know what will come of the conversation, but the fact that the call even happened was extremely flattering – definitely a bright spot in the six weeks I’ve been blogging. (Has it only already been six weeks?)…
Caramelized Banana Ice Cream
I discovered one-ingredient ice cream earlier this year when I was looking for a way to use up a bunch of very ripe bananas. Banana bread was the obvious choice, but I felt like something a little different. The “ice cream” (i.e., frozen and puréed bananas) hit the spot. One taste and I was kicking myself for not coming across the recipe sooner….
Crispy Baked French Fries
Who can resist a good french fry? I, for one, can. It’s not that I don’t enjoy these salty, deep-fried spuds every now and again, but I can just as easily do without them. These crispy baked french fries, however, are a different matter. I could eat these lightly seasoned potatoes by the handful. And because they’re roasted and not fried, you won’t feel guilty doing so (unless you’re on a no- or low-carb diet, of course)….
