I’m calling these “version 2” since they are not Nini’s version, which is my standby. Wanted to try a different recipe, which was labeled “crispy, chewy choclate chip cookies”. I actually think Nini’s recipe is chewier – these were definitely very very good, but were a bit cakier. They did not taste good straight out of the freezer, unlike Nini’s cookies, so should be kept at room temp.
This was delicious. I used the melted butter rather than the butter flavoring.
This was delicious and even great leftover the next day – I made a few changes as noted below:
–substituted walnuts for the pecans (just because I like them better)
–added some dried cranberries
–added some chopped red onion since I had some extra sitting around
–I roasted the sprouts instead
Next time I may try a balsamic vinagrette rather than the red wine vinaigrette or even just a balsamic syrup on the salad.
The kids were asking for muffins randomly so I decided to make some pumpkin muffins. I took the muffins and glaze (slightly adapted – see below) from this recipe but didn’t have the energy to do the struesal topping – although I am sure it makes them more delicious).
For the glaze (which was a bit runny, my fault – didn’t measure the milk), I added in a splash of maple syrup – inspired by this recipe
Glaze (and alternative recipe that I must try)
Update: Carl deemed this “not blog-worthy” for what it’s worth 🙂 Admittedly they were good but maybe not great
Here’s the recipe for my mom’s amazing banana bread (aka “Nini bread” by my kids). I usually get about 1 cup of mashed bananas from 2 very ripe bananas.
1 cup sugar
1/2 cup (1 stick) butter at room temperature
2 beaten eggs
1 1/2 cups of flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed bananas
1/2 cup of sour cream (the secret ingredient!)
1 teaspoon vanilla
1/2 cup walnuts (optional – I usually omit so the kids will eat!)
Cream together first 3 ingredients in a mixer with paddle attachment. Add mashed bananas and vanilla. Lightly mix in dry ingredients and sour cream. Stir in nuts if using. Bake for 1 hour at 350.
I think this is my favorite so far – but I think I say that every time! This turned out particularly well for some reason – could have been the marinate or just the quality of the steak. We also grilled some green onions with it – got that idea from another recipe that I can’t seem to locate now.
Made this tonight and it was amazing. I had a feeling I would love it as it includes so many of my favorite ingredients. I thought the cilantro might be weird in the salad but it was really good (if you like cilantro). I used a mixture of Boston lettuce, baby arugula and baby spinach. We also added crumbled blue cheese. Some of my other tweaks are noted below.
Dressing – I thought 1/3 cup of sugar seemed like an awful lot so I did a scant 1/3 cup. Even still, the dressing was quite sweet so I will probably take it down to 1/4 a cup next time. I didn’t use the minced onion (because I didn’t have any!) and I didn’t include the sesame seeds (seemed like an unnecessary addition that would compete with other flavors). I also just used olive oil instead of a mix of vegetable and olive oils.
For the nuts, next time I think I will leave out the cinnamon. While tasty, it just seemed somewhat of an odd flavor with all of the rest of the flavors in the salad.
