I love banana bread. It’s delicious and moist and reminds me of my grandma. The problem with banana bread is that you need 3 bananas, sometimes you don’t have 3 extra ripe bananas. So when I have 2 almost-too-disgusting-to-look-at bananas I make Banana Cookies. But when you just have one, I recommend these Banana-Pecan Biscotti.Read more
In case you were under any delusions that cooking is always easy for me, these cupcakes were definitely a struggle! This was the first time I’ve filled a cupcake, and despite having the proper tool (a piping bag and piping tip), it was incredibly frustrating. My tip would get clogged, or I pressed too hardRead more
This has been a long time family favorite. It’s one of my dad’s favorite meals. I’ve made it twice now, and since I couldn’t find the family recipe, I’ve been making it up as I go along. But since it’s a delicious meal, and rather unique since I use ground beef instead of the traditionalRead more
I made these enchiladas for Tuesday’s SCL dinner. They’re a great vegetarian option, with a delicious creamy, slightly sweet flavor to the filling. I used mild salsa and enchilada sauce, but I think they’d be great with a spicier sauce since the sweet potato would help soothe the heat. It’s definitely a flexible recipe, soRead more
My sister made these cookies for me when I was in undergrad. Four years later, I found the recipe and finally got around to making them on Tuesday. These are delicious, light, fluffy cookies. They’re also incredibly easy to make. Don’t wait four years to try them. Mexican Wedding Cookies Makes about 30 cookies AdaptedRead more
I hadn’t originally planned on posting this recipe because I wasn’t totally thrilled with the results. However, after refrigerating the leftovers, I realized the secret is in serving it slightly chilled. The cake has buttermilk in it, and with the tangy flavor from the cream cheese and sour cream in the frosting, I thought itRead more
A few days ago I had a few friends over for dinner and expanded their vegetable eating ways! I love getting people to try new things (or things they think they don’t like) that they end up liking! Becky ate peas, which she was surprised had such good flavor. My secret is to just pourRead more
This was a great spring dish. Light and refreshing, with a lovely green color, this soup is like spring in a bowl. ‘Fresh’ Pea Soup Makes 6 cups: About 195 calories per cup Adapted from The Kitchn 2 Tbsp butter 1 leek, sliced and washed 1 russet potato, peeled and diced 4 cups vegetable brothRead more
For Tuesday’s SCL dinner (in addition to the macaroons), we had a nicoise salad. I wanted to do something a little more elaborate since we had a simple ‘Fresh’ Pea Soup to go with it. I found this recipe in Taste of Home the April/May 2012 issue. Veggie Nicoise Salad Serves 6 Adapted from TasteRead more