Bananas get scarfed up in this house like you wouldn’t believe. We usually buy two bunches a week and I’m the main culprit.
I can’t help it. I’ve been eating bananas in my Cheerios for, like, 27 years. By now, it’s a morning habit that’s hard to change. If I did it would probably led to a potassium deficiency leaving me with no dexterity and unable to type. Who would occasionally write this blog then?
The lack of central air in our house leaves the kitchen a few degrees warmer and thus our bananas are turning quicker. From lime green to traffic-light yellow and spotty in just a few days. Luckily you don’t have to throw them out because they’re perfect for banana bread.
Straight out of the oven and butter-melting warm.
We’ve been having an ongoing discussion in the Feaston house about what recipes we would share with a novice cook or baker that would really teach them the principles behind kitchen science and yet let them experiment with different flavors in a number of combinations.
The humble crisp is definitely one of those recipes – and perfect for the summer into fall, when all kinds of fruits and berries are coming into season.
We humbly present our Peach Raspberry Crisp – the greatest dessert of the summer.
Serve it with some ice cream, froyo or whipped cream.
Last week, we scooped up some local strawberries at the Easton Farmers’ Market’s Strawberry Social and made a few tasty treats. We chatted up some of the farmers and were were a little surprised to find out that strawberry season is almost done.
Done, thanks to an early spring, before we even realized what to do with our berries.
So we cruised around the Internet and found some delicious recipes for those looking to use up their fruit.
On a steamy day there is nothing better than an icy frozen treat. It’s the type of situation when you plop down on the couch, pull off your socks and start noming on something cold.
When we were kids, Michelle’s favorite kind of frozen treats were Fudgsicles. Mine were rocket pops. Although, in my house we didn’t by the thick Popsicle brand Firecrackers — the ones they sold from the ice cream truck. Instead we bought the smaller and thinner All American Chili Pops … or something to that effect. I couldn’t find them online.
Rocket pops and Fudgsicles are great, but they are full of high fructose corn syrup and B.S. We’re going for more “real” ingredients and made our own frozen fruit bars. Complete with locally produced yogurt.
Good for you homemade frozen treats for any time of the year.
Filed under Desserts, Snacks
Well, you are in for a sweet, boozy, boilo treat.
If you follow us on Facebook (and really, you should), you’ll know that we’ve been celebrating and discussing this whiskey-infused drink for several weeks. And we are finally getting around to sharing the recipe.
The trinity of boilo: Whiskey, cloves and nutmeg. (Cinnamon not pictured).
Why Jewish? The world may never know. That’s just what my mother calls it, and what her family calls it, and heck, that’s what a bunch of people on the Internet call it, so there you have it. Jewish Apple Cake.
It got even more moist as it sat on the table.
Every week we buy bananas at the store. They are cheap, like REALLY cheap for fresh fruit, and I usually eat one every morning.
So we are usually in a constant state of having bananas around.
About this time of the year it starts to get pretty warm in our house. We don’t have central air and in fact, we haven’t lived anywhere with central air in like five years. This makes the bananas turn really fast.
There’s only a couple of options when bananas start to turn brown. You can toss them. =( Or make banana bread! =)
It's simply banana bread.