The bananas were a buck sixty-nine. For a whole bag! I love a deal. I love what my house smells like when I bake banana bread, too. There's no substitute for baked banana bread smell wafting through the home: no candle company, no spray, no plug-in fake smell thingy that does banana bread justice. I would have been content to eat this entire loaf for dinner last night. The bread literally takes only five minutes to prep, then bakes for about forty-five minutes and viola, you've got breakfast, snack time and late night all zipped up. There will be much banana bread, banana smoothie and banana cupcake happenings around here in the coming week. What I don't bake up, I'll peel and store in a plastic bag in the freezer for later.
Thursday, February 20, 2014
Tuesday, February 11, 2014
Vegan Double Chocolate Chip Heart-Shaped Cookies (because he asked and because I needed chocolate. . . my half century/half marathon countdown begins)
I was having one of those recipe moments where I saw a picture, fell in love, scanned the ingredients, then stopped in my tracks after this: egg yolks. This cookie required four. Four egg yolks. Must I always be fighting the vegan fight? (Well, yes I must, but that's beside the point.) I had bookmarked AND stored this particular recipe twice. It was destined to be made, I just kept forgetting when it popped up as eye candy that there was this little hurdle to get over: Vegan Egg Conversion Nightmares. I've faced down many an egg. I'm not letting a little fancy-pants chocolate chip cookie ruin my kitchen chocolate hopes.
Monday, January 27, 2014
Vegan Winter Salad of Quinoa, Radicchio, Cabbage, Tart Cherries and Pistachios with Dijon Balsamic Vinaigrette (a return to running, there's a new guitar in town and why I used to love winter)
I keep our refrigerator continuously stocked with all of the greens necessary to whip up an impromptu salad like this one at the drop of a hat. Winter demands it, as I've found I feel one hundred percent better after consuming a meal of raw veggies (tossing in a bit of cooked quinoa amps up the protein level to boost my stamina). Mentally I need it. Physically I need it, too. The salad information will be covered shortly below if you care to skip this next part.
Thursday, January 2, 2014
The biggest decision I had to make in creating this amazingly restorative soup was which pasta noodle would best suit the desired outcome. I didn't want anything puny. I wanted robusto. I had some wide Italian non-egg noodles lying around and thought they'd fit the bill perfectly. To add a bit of incredibly over-the-top mouth feel to the dish, I'd decided it wouldn't hurt if some dumplings joined the fray. This was probably my best cure-all soups I've made in years. Here's why I needed said soup.
*Jump to the soup at the bottom of the post to avoid my ramblings.
Tuesday, December 10, 2013
The serious cookie baking has begun. Last week, I was hard pressed to get something together to take as a hostess gift. I had stocked up on a bag of toasted sesame seeds I'd purchased on The Hill (St. Louis Italian food destination), in hopes of a cookie exactly like this. Little did I know I shared an affinity for the sesame seed. I arrived at my BFFs with gift in hand and we nearly ate the ENTIRE tray of these cookies before they ever made it to her mother's house! Some things never change: cookie love and best friends. I have made two more batches of this sesame seed cookie since then. Need I say more about their lusciousness? I've been savoring them in the afternoon as a mid-day pick-me-up and in the evenings with a cup of tea before bed. They are THE cookie of 2013. If you want to jump to the recipe below, feel free to do so. They come together in a snap and travel well, too. Meantime, let me backtrack a bit about girlfriend and me.
Thursday, December 5, 2013
Vegan Sour Cherry Pie with Flaky All-Butter Crust (Knitted Cuteness: Snowmen, Gnomes and Stars. Is This Supposed to Happen with A Broken Ankle?)
Consider baking a pie for someone for Christmas. I did. Except I decided I needed my pie earlier and I baked this pie for myself on Thanksgiving. I ate most of it myself, too. I had never tried an all-butter (vegan butter) pie crust before. But my taste buds were not disappointed. The recipe could not have been easier--once you make your dough (time to throw together: about five minutes), chill the dough (a half hour), drain the cherries, reserving some juice, then add a little of this and a pinch of that (another five minutes), then roll the dough and place in pie plate and add the cherries (about five more minutes), and bake (forty-five minutes)--you'll be greeted with an amazingly delicious cherry pie extravaganza.
Monday, November 25, 2013
If I see one more story about how to survive your in-laws (or food, travel, Black Friday, etc.,), I think I'll scream. Just reading about Thanksgiving is giving me stress. So I bake.
We came home with a box of vegan eggnog from the store this weekend. (Oh the horrors of shopping in the electronic cart.) It was nice to sink my teeth into cake again. I'd held off baking until I'd felt my lying-around-while-my-ankle-heals-weight-gain-scare was really just that, a scare. I've so far kept weight demons at bay by nearly starving myself all day, everyday since The Boot arrived.