I still have quite a problem with my bananas turning dark brown or black before I can use them all. I don't buy them for any other reason than to make smoothies, but somehow they always get the best of me. I'm super picky about eating a banana as is (it has to be fairly unripe and slightly green, not too sweet or mushy), so I feel like it is always a race against the banana.
A few weeks ago, there wasn't any chance that I would use the bananas before they were ready to be transformed into a baked good. I've made just about every variation of banana bread there is ( I think I have made every Cooking Light version), as well as cakes, muffins, etc., so when I saw this recipe on Pinterest, I immediately decided it would be the perfect way to use my bananas. I knew I could send it to work with my husband, so there were not any worries about it being eaten.
I never, ever use more that a 1-2 Tablespoons of oil when I make quick breads or muffins. I discovered that low-fat buttermilk can be a wonderful substitute that has less calories, less fat, but still makes things moist and delicious. I always use this method and I have never had any problem.
I did cut a slice of this bread for my kids to try and I had a small bite. It was pretty good. It could never dethrone my favorite banana bread recipe, but it was a fun twist. And, my husband brought home an empty plate, so I know that it was enjoyed by quite a few people.
Here is the recipe for Reese's Peanut Butter Banana Bread
* I used low-fat buttermilk in place of most of the oil, all but 1 Tablespoon
* The mini Reese's stuck to the bottom of the pan a little bit, so I had to get creative and make a glaze to cover some of the holes and spots I had to patch up.
There isn't a child in my home who still watches Sesame Street, but that didn't matter to me when I saw the new book- B is for Baking . This cookbook uses the characters from Sesame Street and I couldn't resist it. I have had C is for Cooking for quite a few years and we use it all the time.
Christmas and New Year, although just a scant week apart, seem to be different seasons altogether for our little family here in Estonia. Throughout December and until Christmas, we eat black pudding and sauerkraut and pork roasts - the traditional Christmas fare - a lot. We'll start eating Christmassy food early, weeks before Christmas. You see, you need to identify the best brand of black pudding (aka blood sausages) at the market each year, so you start sampling in mid-November already. Sauerkraut, on the other hand, is the seasonal vegetable at this time of the year, so we eat a lot of that as well. When the Christmas comes, we still eat the traditional Christmas fare and enjoy it.
One of my favorite sides is deviled eggs. The sad thing is I normally only fix them at holidays. For the life of me, I can't figure out why. They're so easy to make. And goodness knows, I own enough egg plates to carry several dozens anywhere I choose...cut glass, vintage, Easter-themed and even a double decker Tupperware-style number that's perfect for outdoor occasions. Blair's future babies are the deviled egg "eatingist" kids. They both inhaled at least five a piece at Thanksgiving. We decided on a Mexican-themed Christmas dinner so I left the eggs off the menu. They let me know if I had fixed them they would have eaten them.
Hard boil eggs (cook covered in boiling water for 15 minutes) and peel. When cooled, slice in half and drop the yolks into a small bowl. Mash with a fork until the yolks become crumbled. Add salt and pepper, pickle relish and mustard. Mix well. Add mayo by the tablespoon full until the consistency is moistened and creamy.
Using a kitchen teaspoon, fill each egg half with yolk mixture. Sprinkle paprika on top. Cover with plastic and keep refrigerated until ready to serve.
This is the recipe on the top of the holiday treat list. We made two batches; one with regular and one with chocolate stuffed Oreos and a third batch of the Triple Chocolate version this year for Christmas co-worker treats.The first time we ever fixed Oreo Balls, we all kept being drawn to the refrigerator...for one or two of these and a glass of milk. They are so rich and addictive you'll be relieved when they're all gone. I won't mention names, but someone in our household would get up in the middle of the night and eat them before coming back to bed. I won't tell you how I figured out who the midnight snacker turned out to be. It is a pretty funny story. :-)
