Cooking & Entertaining
Just a quickie today, because I have so much to tell you all, but I have to take the time to write it all out in bite sized portions. However, my life is so full, up to the brim with wonder and amazement that I am so excited to share. But for now, I made the most delicious banana yummies the other day and I wanted to share the recipe with you so that the next time you have browning bananas that your kiddos won't eat, and you are tired of the wonderful, but same old banana bread, these bars will knock your socks off. And DO NOT make them without the frosting. They are just plain 'ole banana something without it. And I am telling you, you do not want to miss out on the most delicious frosting/glaze. It is wonderful. Like, take a bath in it wonderful. And fairly simple, too. One thing that I did differently, though. I did the brown butter just like she said, and then added the powdered sugar to the pan. I did not carefully measure the sugar. I just dumped in a couple of scoops, and then had to add a bit more milk than she did. And I used vanilla bean paste. If you don't have any, run now to the store to get some. It is amazing. I think HomeGoods usually has it for fairly cheap. That is where I got mine. And I also used vanilla bean powder, which is an item that is new to my skill set. I got it at Shoppe 561. Don't know about 561?? Well, it is my new favorite place to shop for unique hand crafted items by local artisans. And the proceeds go to Hope House, a place for victims of sex trafficking. So a win-win! Shoppe 561 is on the corner of Belvedere and Dixie, for you locals. Check out their website: http://www.shoppe561.com/
Back to the banana bars. I got the recipe off Pinterest, but to save you the trouble of finding it, I thought I would just link it up. So here you go:
Hope you all enjoy it as much as we did. In fact, my husband who is not a banana fan, said they were delicious. That the glaze was so delicious and just the right amount to make the banana flavor not the dominant but the browned butter balanced it all out. So coming from him, thats a compliment. I tried another banana recipe that he loved too. I will have to share that sometime. But for now, enjoy!
I made this for a Ladies group Leslie had here and everyone seemed to love it, so here's the recipe.
1 1/2 pounds roma tomatoes chopped24 oz.Tomato juice1 english cucumber, peeled and chopped3 stalks Celery 1/2 cup chopped red & yellow bell pepper1/2 medium red onion chopped1 small jalapeno, seeded and minced1 medium garlic clove, minced1 lime, juiced2 teaspoons balsamic vinegar1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 tablespoons fresh basil leaves, chiffonade
If you have a vitamix or similar mixer, combine all ingredients and run on slow speed until desired consistency ( should be plenty of juice but have medium to small chunks for texture)
If you don't have a vitamix take half of all the veggies and puree them in blender or food processor. Take remaining veggies in food processor and pulse 5 or 6 times until veggies are small chunks, combine all ingredients.
So, I've made many an Osso Buco over the years, both traditional and crockpot recipes, but this time I was challenged to make it Whole 30 compliant. This really isn't a big deal except when it comes to "What to serve it over?"
Well I've seen and tried recipes for zuchinni noodles but have never had any that really seemed like noodles. I was very hopeful when I saw someone posting about sweet potato noodles so I figured I'd give it a try. WOW they really do eat like noodles and don't have much sweet potato flavor, and they're super easy.
You'll need a good mandolin for this or maybe a spiral cutter (but I haven't tried that method). I did try to use a good veggie peeler with very little success, the sweet potatos were to hard and I ended up making very short wierd shaped strips so I went with the mandolin.
Loving true scrap 5!! I had a request to post my pumpkin roll recipe. So here it is:Leslie’s Pumpkin Roll For the Cake: Powered Sugar 3/4 cup flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. cloves 1/4 tsp. salt 3 large eggs 1 cup sugar 2/3 cup pureed pumpkin Filling: 1-8 oz. pkg. creme cheese, softened 1 cup powdered sugar 6 tbsp. softened butter 1 tsp. vanilla For cake: preheat oven to 375. line 15x10 in. jelly roll pan, with parchment and grease. I use coconut oil but any oil or butter will work. Sprinkle a thin kitchen towel with powdered sugar, or you can use parchment paper. Combine dry ingredients except sugars in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared parchment in pan. If you would like, sprinkle with nuts. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper and roll up cake and towel together, starting with narrow end. Cool on wire rack. For filling: beat filling ingredients together. When cake is cool, carefully unroll the cake. Then spread cream cheese mixture carefully on cake. Re-roll cake, without towel. Wrap in plastic wrap and refrigerate at least an hour. Sprinkle with powered sugar before serving, if desired.