You may also add 1/2 cup chopped nuts or chocolate chips
Optional topping of sugar and oatmeal
Preheat oven to 350F. Coat muffin pans with non-stick spray or use paper liners. Combine the flour, baking powder, baking soda and salt. Set aside. Combine bananas, sugar, egg and melted butter, fold in the flour mixture and mix until smooth. Scoop into muffin pans, sprinkle sugar and oatmeal on top (optional) and bake 25-30 minutes.
This recipe comes from a good Instagram friend Kim, @ingleepartyof 5
10 cups popped popcorn
2 cups packed brown sugar
1/2 cup light corn syrup
1 tsp. salt
two sticks butter
1/2 tsp. baking soda
1/8 tsp. cream of tartar
1 tsp. vanilla
Preheat oven to 250F
Line 2 baking sheets with parchment paper. Spread the popcorn over both sheets and add a bit of salt to each tray.
In a medium sauce pan, melt butter. Add sugar and syrup. Stir constantly. Bring to a boil and let cook for 5 minutes, continue to stir. Remove from heat and immediately add vanilla, baking soda and cream of tartar.
Pour caramel over the popcorn and toss to coat. Bake for one hour, stirring every 15 minutes.
Cool completely and break into pieces. Enjoy!
Note – this makes a terrific gift packed into decorative tins or in goodie bags tied with ribbon!
You will need a shallow ovenproof dish 7 x 9 inches and approx. 2″ deep, lightly buttered.
Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square.
So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.
Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.
Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking.
When you’re ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled whipped cream poured over.
Once I made this recipe, I knew I had to share it here! A great way to use up all those cherry tomatoes plus it’s super delicious!
2 cups all purpose flour
1/2 tsp. sea salt
9 tbsp. cold butter, cut into small sections
1 egg
3 tbsp. cold water
1 tbsp. dijon mustard
1/4 cup chopped fresh basil
2 tbsp. olive oil
pinch of salt and pepper
3 tbsp. tomato paste (optional)
Approx. 1 1/2 lbs. cherry tomatoes, cut in half
1 1/2 tbsp. + 1 tbsp. olive oil
Combine the flour, salt, butter and egg with a fork or pastry blender until loose crumbles. Add the water and mix to combine. With your hands, shape into a flattened ball, wrap and chill for about one hour.
Gently roll out the dough and place into a 10″ tart pan, cutting off the excess.
Combine the mustard, basil, olive oil and salt and pepper. Evenly spread the optional tomato paste on the tart base then top with the basil olive oil mixture.
Add the cherry tomatoes in a single layer as shown, pack them tightly. Drizzle with the honey and 1 tbsp. olive oil. Season with salt and pepper. Bake in a 425F oven for one hour. Remove and let rest 10 minutes.
1/2 packed cup plus 2 teaspoons light brown sugar, divided
2 (8-ounce) package cream cheese, softened
4 large eggs, separated
3/4 cup plus 3 tablespoons granulated sugar, divided
1 1/2 teaspoons vanilla extract, divided
2 cups sour cream
2 cups fresh blueberries or huckleberries
How to Make It
Preheat oven to 375°F. Stir together crushed graham crackers, butter, and 1/2 cup brown sugar in a bowl. Press mixture into bottom of a 10-inch springform pan; wrap bottom of pan in aluminum foil, or place on a rimmed baking sheet. Bake in preheated oven until golden brown, about 8 minutes. Let cool 10 minutes. (Leave oven temperature at 375°F.)
Meanwhile, beat cream cheese, egg yolks, 3/4 cup granulated sugar, and 1 teaspoon vanilla in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Using clean beaters, beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into cream cheese mixture in 3 additions. Pour mixture into prepared crust, and smooth top.
Bake cheesecake at 375°F until filling is puffed and top begins to dry out, 22 to 25 minutes. Let cool on a wire rack 1 hour.
Whisk together sour cream, remaining 2 teaspoons brown sugar, and remaining 1/2 teaspoon vanilla in a bowl. Gently spoon onto cheesecake; smooth using an offset spatula.
Bake cheesecake at 375°F until center is set (center will wobble slightly), 18 to 22 minutes. Let cool on a wire rack 1 hour. Place in refrigerator until chilled, at least 6 hours or up to 8 hours or overnight.
Meanwhile, stir together blueberries and remaining 3 tablespoons granulated sugar in a small saucepan; cook over medium-high, stirring often, until blueberries start to release juices and sugar dissolves, about 4 minutes. Remove from heat; let cool.
Run a knife around edges of cheesecake in pan. Remove springform ring from cheesecake, and transfer to a serving platter. Spoon blueberry sauce over cheesecake just before serving.
If you’ve never made Green Goddess dressing, you owe it to yourself to try. It is the absolute essence of summer freshness. I toss it with simple curly lettuce greens and that’s it! Absolutely delicious!
Ingredients:
1 cup plain Greek yogurt
1 cup lightly packed fresh herbs (tender stems are fine), such as cilantro, parsley, dill basil, thyme and/or mint, with up to 1/4 cup chives or scallions
1 medium clove garlic
1/2 tsp. fine sea salt
Fresh ground black pepper, to taste
Combine all the ingredients in a food processor and process until well blended and the herbs are finely chopped and incorporated. Chill until ready to serve.
Here’s a recipe from one of my best friends’ who also happens to be a fabulous cook!
Servings: four as a main dish.
Ingredients:
4 ears fresh corn, shucked, silk removed Sea salt 2 live lobsters, about 1-1/4 lb. each (or 9 oz. cooked lobster meat) 1/4 cup fresh lemon juice 2 Tbs. white-wine vinegar or Champagne vinegar Freshly ground black pepper 1/2 cup extra-virgin olive oil 1 lb. ripe tomatoes, cored, seeded, and cut into 1/4-inch dice 2 fresh jalapeños, seeded and minced (to yield about 3 Tbs.) 2 shallots, minced (to yield 1/4 cup) 1/4 cup chopped fresh basil leaves 5 oz. (about 4 cups) mixed baby greens
Directions:
Bring a large pot of unsalted water to a boil over high heat. Add the corn and cook for 3 minutes. With tongs, remove the ears of corn from the pot and set them aside to cool. Salt the water generously (it should taste like the sea) and return the pot to a boil. Add the lobsters and cook uncovered for about 8 minutes. Check for done-ness by twisting the tail off one lobster. The meat should be opaque throughout. If it’s still translucent, continue cooking for another minute or two. Drain and let cool. Crack the shells; remove the meat from the tails and claws. Slice into 1/2-inch pieces and refrigerate in a bowl until ready to use.
In a medium bowl, combine the lemon juice and vinegar with 1/2 tsp. salt and a few grinds pepper. Whisk in the olive oil in a thin stream. Slice the corn kernels off the cobs. Add the kernels to the vinaigrette, along with the tomatoes, jalapeños, shallots, and basil. Toss gently, taste, and adjust the seasonings if needed. Put the greens in another bowl.
Tilt the bowl with the tomatoes and spoon off about 4 Tbs. of the juices. Add this to the bowl of greens and toss to coat. Spoon off about 3 more Tbs. of juice from the tomatoes and add this to the lobster; toss to coat. Taste both the greens and the lobster; adjust the seasonings as needed.
Divide the tomato salad, lobster, and greens evenly among four plates, arranging them in separate mounds, and serve.
I actually use more than 4 varieties of beans for my salad, the choices can be varied to your personal tastes, but the classic version always has one or two of the cut green beans.
1 can each, drained and rinsed, cut green beans, cut yellow wax beans, red kidney beans, garbanzo beans, pinto beans
1/2 each, yellow and green pepper, seeded and diced
1/2 of a small sweet onion, diced
1 clove garlic, minced
1/2 cup apple cider vinegar
2 tbsp. extra virgin olive oil
salt and pepper to taste
In a medium size bowl toss the beans with the chopped vegetables. Blend in the remaining ingredients until well incorporated. Allow to chill before serving.
Hello, my name is Bernadette. I believe in living each day fully and enjoying what each season has to offer to all facets of life. I am a wife and mother to four beautiful children. I’d like to share with you my ideas and tips for creating your best life, for you and those you love. Welcome.
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