The other night, I faced a conundrum. My roommate had left me some overripe bananas, which means, naturally, that I was determined to make banana bread when I got home from work. But it was too late to go to the store, and all my standby recipes were not going to work. Gabby’s needed milk. Sally’s needed yogurt. What to do?
I’ve had my eye on Sally’s recipe for Skinny Strawberry Chocolate Chip Muffins for a while, but the combination of words in their name had me a bit wary. Strawberry + Chocolate Chip? All day, every day. But Skinny + Chocolate Chip? Nope. I’m all for healthy foods, and you know I’m all for sweet foods, and I’ve just always been generally opposed to mixing the two. I guess I was worried the low-calorie label would lead to a low-flavor recipe.
Of course, I should have known better than to doubt Sally! I made these last week for an Easter brunch, when I wanted something that would be sweet but not a full-out dessert, and of course they were flawless. Moist and soft and full of flavor, from the strawberries to the chocolate to the touch of cinnamon. And they were easy, too! I’m already planning to mix up another batch this weekend to eat throughout the week ahead. Yum.
Tomorrow’s Easter! One of my favorite things about holidays is that they provide an opportunity to gather with your family or friends, when you can forget about your homework or errands for a little while because it’s perfectly valid and important to be spending time with people you love instead of being productive.
When you’re little, Christmas and Easter and Thanksgiving and all those holidays are about presents, jelly beans, pumpkin pie, all the “fun, festive” things. But these days, with most of my cousins, my sister and I away at school or jobs for most of the year, I think of every holiday as not just a celebration of a special occasion but also a celebration of family. I’m not going to make it back to Chicago for Easter this year, but I’m planning to set a chunk of the day aside to make calls back home.
Last year, I was home, and my mom was cool enough to let me help set the menu. The result? A very Pinterest Easter.
The food truck is still such a novel concept to me, but I’m totally on board. A restaurant on wheels? Yes, please. It’s almost like there’s an element of surprise added to your eating experience — you’re never quite sure when or where they’re going to pop up.
Last week, I had my first Columbia food truck adventure when the Ozark Mountain Biscuit Company rolled up behind my workplace, right around dinnertime. And let me tell you, it was all kinds of perfect.
When I started this blog, one of my goals was to learn how to cook some “real food,” not just desserts. It took me more than two months, but I finally did it! No, I still haven’t faced my fear of cooking raw meat, but I made something that involved working with two pots at the same time and producing something called a “roux.” Baby steps, right? Continue reading
This week’s recipe was inspired by Brown Eyed Baker’s Peanut Butter-Pretzel Chocolate Chip Cookies, which I made — and loved! — last summer. I wanted that salty-sweet taste but wasn’t in the mood for peanut butter, so I kind of combined that recipe with the original Nestle Tollhouse chocolate chip cookie recipe. The end result? Delicious!