I’d describe these as a very rich, very decadent, yet very portable cobbler. Not so much a pie bar. But delish. Next time I’m going to try 3/4 recipe in the same size pan, I think they’ll be a little more manageable that way. (I’m getting pretty good with those fractions on the fly!) Continue reading ‘blueberry pie bars with lemon sugar’
A classic combination in an adorable little package, indeed. I’ve been wanting to make peanut butter frosting for a while. Never had it. Then I received a random, unsolicited copy of Bon Appetite. I flipped through the many fabulously complicated dinners, appetizers, salads, etc., and all the way to the back where I found the desserts. My section. That’s where I found these gems. Seriously, sooooooo good. Continue reading ‘banana cupcakes with peanut butter frosting’
Happy Mother’s Day to ME! Continue reading ‘cinnamon-roll ebelskivers’
OK, Girl Scout cookies only come around once a year in the states. So come on, how often do you think they come around in Japan? Extremely rare commodity, I just had my first taste in five years. Shanita gave me a box of the originals a few weeks ago. Unfortunately, she gave them to me right in front of two other American friends, so I did what I had to do, I split my loot three ways. That left me with five precious, perfect samoas. Shoulda been one for each family member, right? Wrong. Naturally, I ate all five. (Yeah, Andrew was pretty upset when he found the empty box.) Continue reading ‘homemade samoas’
OK, third banana recipe in one week, so obviously I bought WAY too many bananas in the last week or two. The result? Loads of brown bananas that the kids wouldn’t touch with a 10 foot pole. What’s a mom to do? Bake. Bananas work so well in baking, they become almost caramel-like when cooked and make everything extra moist. However, I won’t be buying anymore, anytime soon, we are all banana’d out! Continue reading ‘banana and chocolate cupcakes’
Coconut and pineapple give these cupcakes a tropical flavor. Think pineapple-upside-down cake meets smooth coconut cream. Or piña colada in cupcake form. Who’d say no to that? These are definitely rich! But so tasty that even my Japanese friends (who claim to find American treats far too sweet) went for seconds. Continue reading ‘coconut and pineapple cupcakes’
Very yummy and fun. With 2 full Tablespoons vanilla, the flavor is especially rich and full. Nothing too fancy or remarkable, but definitely nothing at all to complain about here. Continue reading ‘xxl m&m chocolate chip cookies’
These were not blondie consistency, more like a banana bread cake, and I wanted a blondie!! As usual, I did eat them too soon after baking, I figure they’d surely be denser and richer a few hours later, as banana bread always is. Overall, these were yum, better than banana bread due to the abundance of brown sugar, toasted walnuts and chocolate. Oh, and they were EXTREMELY easy! But when a recipe starts with “New York Times” I have high expectations, seeing as the New York Times Chocolate Chip Cookies are the only other recipe I’ve ever made that start that way. Yeah, that makes sense, right? Continue reading ‘new york times banana blondies’
I love pecans! And pineapple, and bananas, and cream cheese. What, with so many healthy ingredients this cake is acceptable anytime of the day. I’ve wanted to make Hummingbird cake for SO LONG, and it did not disappoint! It would be a lot prettier if I made the full recipe with 3 layers…but the flavor was ALL there. Continue reading ‘hummingbird cake’
Yes, please. With butter…and bacon. Maybe even a little syrup? Yes.
This is so simple, really any old waffle mix or recipe will do. Just throw your cheese of choice on top. I prefer this recipe because it is easy and buttery. Seriously, carbs, butter and cheese, it’s a perfect combination. Oh, and there’s whole wheat involved, so it’s healthy, right?
