At one time or another, we've all had overripe bananas sitting on our
counter tops waiting to be consumed. Unfortunately, most of the time
they end up in the trash. I'm not a big fan of bananas in general, so
that happens to me all the time. But I absolutely love using them as a
device in baking. I almost purposely let them go brown just to have an
excuse to use them for baking.
Banana bread is one of those confections that's always great to have on hand to offer friends when they stop by. Anyone would enjoy a thick slice spread with cinnamon butter served alongside coffee or tea. It's perfect for breakfast, brunch, or an afternoon pick-me-up. Banana bread also makes a great gift at holiday time or can be shared with coworkers, especially if baked as muffins. Even if you don't like bananas, like me, you will love this banana bread. The best part about this recipe is that it uses only two bowls. In one the dry ingredients are combined and in the other the wet. All one needs to do is dump and stir. No special culinary expertise required.
So this isn't just broccoli with Cheetos crushed over the top, that would be silly. This is broccoli with a garnish of Cheetos served on top of a rich, garlic-shallot infused sauce made from Gouda and Parmesan cheeses. Perfection.
So simple looking yet packed with an unreal amount of flavor, not to mention its perfectly thick consistency. It's just the way I like my soup, creamy, cheesy and yummy.
Corn muffins are so versatile, but many can turn out dry and tasteless. The sour cream in this recipe keeps them moist and tender every time.
Levi woke up a few mornings ago and the first thing he said to me was, “I really want you to make chocolate chip cookies”. I asked him what kind, what did he want in them, did he want them cakey or chewy? He looked at me as if I was speaking a foreign language. And then he looked at me and said, “just a plain and simple chocolate chip cookie – and mom, fill up the cookie jar with them!”.