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Posts Tagged ‘cute potato recipes’

bananabread

Happy Memorial Day weekend, friends! If you’re searching for a recipe to bring to a party host or offer house guests, this quick bread delivers every time. The banana/chocolate combination is loved by everyone in our household. Dense and not overly sweet, this bread is made even better slathered with your favorite peanut butter. It makes a great breakfast treat (and a smart bribe when the kids are not quick to get out of bed on a school day), a wholesome snack to send along in a lunch box or a quick bite before an early evening baseball game.

You’ll need: 

• 2 cups of all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 1/4 cup unsalted butter, softened
• 1 1/2 cups mashed ripe banana (approx. 3 bananas)
• 2 large eggs
• 1/3 cup plain yogurt (we prefer whole milk)
• 4 oz. semisweet chocolate
• Butter for coating the pan

To make:

Preheat the oven to 350º. Butter a 8.5″ x 4.5″ loaf pan and set aside.

Combine flour, baking soda and salt in a medium-sized bowl to use for later.

Cream sugar and butter in a large bowl at medium speed until blended (about one minute). Add banana, eggs and yogurt. Beat until blended. Adjust the mixer to low speed. Slowly add the flour mixture until moist.

Break up the chocolate and place in a medium-size, microwave safe bowl. Microwave on high for about one minute or until the chocolate is nearly melted. Stir the chocolate until smooth and allow to cool for a minute or two.

Next, add one cup of batter to the chocolate mixture and stir until combined. Then spoon and spread 1/3 of the plain batter into the base of your loaf pan, followed by 1/3 layer of the chocolate batter (the batter will be thick but spreadable with a silicone spatula). Alternate the batters 1/3 at a time, ending with the plain batter.

Use a butter knife to gently swirl the two batters together in the loaf pan.

Bake for approx. one hour and 15 minutes or until a wooden pick at the center comes out clean. Cool ten minutes on a wire rack and if you wish, remove the loaf from the pan. Cool on the rack completely before serving.

Yields: One loaf. Recipe adapted from Cooking Light.

PS: The very best banana muffins. And a Memorial Day weekend adventure in Damariscotta and Newcastle.

 

 

 

 

 

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After a vacation week spent celebrating, visiting family and getting much-needed sleep, our troupe wanted a gentle return to a regular routine. We made this wish a reality by creating a simple meal plan for the week. MP and DP have learned that a ready-made breakfast, lunch or dinner can make the whole day go more smoothly. Really! The kids get up later, but still make the bus. Everyone goes to work or school with a packed lunch. And in the evening, dinner is ready to go, which is a gift after a long day.

With this idea in mind, MP made baked oatmeal—our go-to, healthy(-ish) breakfast—on the last day of vacation. This dish is so simple to make. All you need is a few baking staples and your favorite fresh or frozen fruit on hand.

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We’re preparing to host our first Thanksgiving, and MP has been busy baking anything she can freeze ahead, mainly pies, cranberry sauce, and biscuits. And while stuffing can’t be prepared ahead of schedule, MP figured cornbread would freeze well. She turned to a new cookbook in our house, “Eating in Maine,” by Rockland food bloggers, Jillian and Malcolm Bedell.

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Last summer, MP purchased a Krups Ice Cream Maker for the kids. Our family loves ice cream and the idea of making it at home together made La Glaciere worth the splurge. We’ve experimented with different variations of vanilla, adding fresh strawberries or mint dark chocolate pieces. It wasn’t until we came across this simple recipe for Lemon Sherbet in Yankee Magazine that we were inspired to try a new frozen treat.

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Since it’s strawberry season and the weather is suddenly cool, the team decided the time was right to try making buttermilk biscuits for shortcake. If MP had known how easy it is to make biscuits—or how much the kids enjoyed creating them—she would have attempted this recipe long ago. We had warm, flaky biscuits in less than an hour. Such a treat!

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MP was at a play date with the kids, and one of the parents brought a tray of beautiful hot pretzels and mustard. Adults and kids alike were delighted by this unexpected treat. There’s nothing like a salted soft pretzel right out of the oven.

That being said, MP was intimidated to try pretzel making on her own. She has never been a patient baker when it comes to working with bread dough. But after trying and succeeding with this simple artisan boule recipe over the winter, she decided to give pretzel making a go. Ironically, MP found this pretzel recipe on the back of a store brand pretzel bag.

Like all bread making projects, this recipe requires just a few basic ingredients from the pantry and a little patience. Make your dough a day ahead and plan to have your family shape the pretzel dough the next day. After forming your pretzels, plan for 45 minutes rising time on the baking sheet before placing them in the oven.

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At the farmers’ market last summer, MP discovered yogurt from Winter Hill Farm in Freeport. The creamy, whole milk yogurt was better than anything MP had ever tasted at the store, and before long, it became a family breakfast staple.

MP considered making her own, but she worried the process would be too fussy. Plus, it was so easy to pick up a new jar at the market!

Little did she know, a Facebook post linking to a recipe for Crock Pot Greek Yogurt would change her mind. The recipe seemed so straightforward and simple, MP thought, why not give yogurt making a try?

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