Nutella and Banana Nilla wafer Sammiches.
I think I’m going to freeze a few this summer.
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Posts tagged food
Reese’s Pieces Chocolate Chip Banana Bread.
Ok, I might’ve celebrated yesterday’s National Margarita Day a bit too hard last night, because around midnight I apparently made a loaf of banana bread. Not just regular ol banana bread either. Banana bread with Reese’s Pieces Minis and Ghiradelli chocolate chips tossed in.
Oh yes I did.
And guess what? Today is National Banana Bread Day! Perfect!
What’s that you said?? No, I’m not making these National food holidays up. Honest…go look it up! Who would make up national margarita day? Ok, that one I might…but anyway…
Want to give it a try? Here’s my recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter (at room temperature)
- 1/2 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon vaniila
- 2 1/2 cups mashed overripe bananas (I use 3-4 ripe bananas, whole)
- 1 1/2 cups chips….(this was a free for all….I used 1 cup Ghiradelli chocolate chips, 1/2c Reese’s Pieces mini chips, or whatever was left in the bags. I didn’t measure.)
Directions
- Preheat oven to 350 degrees F Lightly grease a 9x5 inch loaf pan. (or use foil…I’m a big fan of foil. Just pop it out whole at the end, and let it cool in the foil. No dirty pan or baking rack. :)
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla, and mashed bananas until well blended. (I toss the bananas in whole and beat the heck out of them) Add chips into the wet mixture.
- Stir banana mixture into flour mixture; stir by hand until it is mostly mixed. (This is important. Do not overmix, or it will be dry and rubbery! It’s ok to see flour spots here and there in the batter.)
- Pour batter into loaf pan. Bake in oven for about 60 minutes. Let bread cool for about 10 minutes, then remove from pan and let cool on wire rack.
See? I’ve screwed up a few of my loaves of banana bread. This one? Far from dry or rubbery. Just please don’t over mix, or you’ll be able to bounce it off the ground.
Also, I’m telling you now so that you have plenty of time to prepare for National Caffeine Awareness Month, as well as National Peanut Butter Lover’s Day….March 1st.
Really. I didn’t make those up either. http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html
Now, who wants some banana bread?
Frita Batidos
This is my favorite restaurant. Can you see why?
Their Inspired Cuban is Aromatic roast pork with tasso ham, thick cut bacon, gruyere, cornichons, and chipotle mayo; served on Cuban bread. Served with a side of garlic cilantro shoestring fries. Amazing.
One of their dessert choices are freshly made Churros. Super hot and served wrapped in paper
Shown above is Frita Batidos Churros with Chocolate español. The chocolate is to dip your churros in…
Oh
yes…it is hot chocolate. The churros are super fresh and have a bit of orange scent infused with them..orange, chocolate, cinnamon, sugar and dough?? Heck yes. And if you’re wanting to go with fresh churros and something a little cooler, they have a Churros à la mode. 
topped with caramel sauce. Definitely my favorite restaurant in Michigan.**
~watty~ **(This is my own personal opinion, shot on my own time, and I paid for my food. :)
low carb leftovers pizza. Leftover tomatoes, green onion, and roasted chicken made into a mexican pizza. The crust is made with egg, cheese, garlic, oregano, and cauliflower.
Bacon and Fried Cheese Tacos.
Quick pic first.
Happy New Year! I’m currently in low carb mode, and my super cool photographer friend Lindsey sends me this link to a gal making taco shells out of cheese slices from the deli.
I was too lazy to leave the house today, so I tried with shredded cheese, and it worked.
Then I figured I’d have to Hungry Dudes it up, and what better way to do that than with bacon?
Want to know how to do it? It’s super easy. I don’t make things that are hard to make. It is super simple. I promise.
Spread 1/4 cup of shredded cheese on parchment paper or waxed paper. I used waxed and mexican.
Heat about 45-55 seconds, depending on your microwave wattage. You kind of need to overcook it, or it will be too soft.
Peel off the paper while it’s warm, and put something in the center so you can stuff it later.
Let cool, and you’re done! YAY!
You could probably do little bowls too if you wanted. Have at it. crispy cheese. WIN!
For the bacon:
I used the microwave again.
Lay about 6 paper towels on a plate, and line up 6 pieces of bacon; about 1/4” overlapping the edge of the next piece of bacon. I flipped the bacon so edges were alternating, but kept the meaty part to go over the fat part. It always seems that one edge seems a bit wider.
***note*** above pic? I tried to cut some down so you’d get that rounded edge. It didn’t work right, but it’s still ok. I’ll be using the one above to stuff with an egg in the morning. ;)
Cover with 2 paper towels, and heat at least 5 minutes. (My microwave normally takes about 2:30 for 2 pieces of bacon for reference. This took about 5:30 minutes.)
Then, the same as with the cheese. Lay out, and put something in the center to keep the mouth of your taco open.
(See? Edge kind of is too short to really stuff this taco.)
And repeat as needed.
and look, low carb tacos!
These were low sodium…and shrank like crazy. BUT…they worked. :)
90 calories for 1/4c of the cheese, so 90 cals per cheese taco shell, and..eh…240 for each bacon one.
Anyway, stuff with your favorite taco goodies, and eat!
What are your favorite types of taco toppings?
