I loved this carrot cream cheese cake so much after tasting it, I made it twice in a row!
What to do with bananas going ripe?
Banana bread is one of my favorite things to eat when I’m hungry or when I’m needing a little pick-me-up during the afternoons. I guess as a lover of all things banana, I just enjoy the goodness of the banana flavors and the comforting bite of the tender and moist bread. To me, I’ve always thought that banana bread isn’t really a bread at all, it’s more of a cake (just like the Dutch apple cake that we posted recently). Can anyone tell me why they’re called breads?
And of course, when you add walnuts to the mix, that just adds another layer of texture to it. I almost always add more nuts to my batter than what is called for. For some reason, walnuts just go really well with bananas. I read somewhere that toasting the nuts also prevents the nuts from turning black in the baked goods. So, I toast the walnuts before adding them in to the batter.
Craisins – cranberry raisins – are my new favorite snack food. I love their sweet-tart balance and the fact that it is healthy food. When I’ve got the munchies late at night I often will just reach into the bag (we buy the 48 oz bag from Costco) and take a handful or two.
Annie likes to use them in her scones but here is a quick salad that we tossed together using spinach, grape tomatoes, some feta cheese, the craisins, and some candied walnuts that Annie made using a recipe off of Epicurious.
Drizzle with a little EVOO-balsamic vinaigrette, and you’re good to go!