I got a bag full of cuties (oranges) from Kimi the other day. There were so many of them that I didn’t know if we were going to consume them in a timely manner. We’re not fruit people. Plus, they weren’t all that sweet (more of a reason why we’re not fruit people) so I decided to bake with them. Luckily they’re small so I used four of them in this recipe. That’s half the bag, whew! I hate waste. Now I just need to figure out what to do with the other half of the cuties. If you like orange and pecans, this will be a new favorite.
I can’t believe it’s Friday and the last day of May today. Time sure flies… And because it’s Friday, I think everyone deserves to end the work week/month with a little something sweet and decadent.
Now to all you Oreo, chocolate chip cookie, Nutella and brownie fans. If you like either one of these or all then you’re in for a treat. These brownie bites are little bites of heaven! You have the cookie dough on the bottom and Nutella brownie batter on top. Then the Oreo cookie in the center, all in one little package. YUM! Doesn’t that sound good? Don’t you just want to bite into one? Now march into the kitchen and bake some. You’ll be happy that you did. Happy Friday!
I baked these for my lovely neighbors. There are five units in our little cluster, including us. So really, I’m baking for four households (~1-2 person household). I have to say, I’m pretty lucky to have friendly and easygoing neighbors. We are a tight-knit bunch and we all look out for each other. I am the foster Mommy to Cairo, Ashes and Marbles (not pictured here) when my neighbors (their parents) are out of town. Isn’t he cute?
I bet I know what you’re thinking. Grapefruit and rosemary? Really?!!!? Well, wipe that weird look off your face. It’s not as weird as it sounds. Actually, these two ingredients pair nicely together in this teacake. The rosemary is not overpowering and you can really taste the flavor of the grapefruit. What made this really tasty was the glaze. Do not, I repeat, DO NOT skimp on the glaze. It really makes this teacake stand out.
Baking, for the most part, takes up a good few hours of my day. I don’t mind it but on the days when I do bake, dinner sometimes can get neglected. We either eat leftovers or something super quick.
Well, today’s recipe will have you in and out of the kitchen in less than an hour! And yes, this includes clean-up. Yay! I just love those kinds of recipes, don’t you? And you’ll still have plenty of time to make dinner.
I finally finished up the last couple of black bananas —yay! They were really ripe but that’s OK. The recipe calls for ripe bananas! This cake has all my favorite ingredients —bananas, cinnamon, ricotta, and chocolate chips. I added the pecans in here to give it texture but you can totally leave it out if you are not a nut person.
Had it for dessert after dinner and it was the perfect ending to the meal. Of course, you can have it before dinner or for dinner if you choose to. I won’t judge. 🙂
It’s that time again when I have leftover bananas that’s overly ripe and no one here will touch them. They’re at the point where they won’t last another day. When I peeled it, half of it fell off —that’s how overly ripe it was. To be honest, I prefer banana cakes, bread, muffins, etc. over the actual bananas. If you make this you’ll see why I prefer to bake with them. This will also be a great addition to your Easter brunch, if you’re hosting one. Happy Friday!
My first attempt at making scones yesterday failed miserably. Not only was it unappealing, it was a bit on the dry side. There’s something about baking where you have to knead and/or shape the actual dough that frightens me. I’m sure I will eventually take another stab at it but it won’t be anytime soon.
So this morning, I was back in the kitchen again. I wanted to bake for Hanna, my Massage Therapist who has been working with me on my back pain issues. She has been such a tremendous help that I wanted to thank her. I was so relieved that these blondies turned out so well! After yesterday’s kitchen faux pas, I was a bit worried. So if you’re hankering for something sweet and if you like Oreos (who doesn’t?), you’ll love these!
I recently discovered Biscoff spread and Biscoff cookies. For those of you who aren’t familiar with Biscoff spread or cookies, they are a Speculoos/Speculaas cookie spread made with butter, brown sugar and spices. They taste similar to gingersnaps, and have a consistency like peanut butter. The name Biscoff came from the words BIScuits and COFFee (source: Biscoff.com and Baking Bites).
I recently started drinking more tea and just absolutely love pairing it with Biscoff cookies. Since it’s that good, why not bake with it? If you like gingersnaps, you’ll love this cookie and spread. And if you love the cookie and spread, you’ll love this coffee cake!
Today is National Kahlua Day. And in honor of that, I made these Kahlua Dark Chocolate Chip Cookie Bars. If you are a Kahlua fan, then you’ll love these! When I made them this morning, I couldn’t stop licking the batter. 😀 You can definitely taste the Kahlua flavor in this and the dark chocolate is nice complement to this cookie bar. If you don’t have Kahlua or don’t want to add it to your batter, you can always add some coffee granules to this with some rum or vanilla extract. But really, why bother? Go all out and add the Kahlua. You’ll be glad you did. Bake some today and enjoy them with family, friends, or neighbors. They’ll thank you for it.