recipies and cooking disasters

The Best Banana Bread EVER!

I made the most amazing banana bread this weekend. Like, so amazing, if I wasn't already married, I would marry this bread. It's that good. Since we're such good friends, I thought I would share this with you, so you too, will want to make and then marry this bread!

The BEST Banana Bread EVER!

I had a few bananas and pears that were really (really) overripe so I decided to combine them to make a pear banana bread. Why not? What's the worst that could happen? If it turned out awful, I could just bring it in to work and leave it anonymously on our little food/snack table... (i mean,  no I haven't done that before...)

Good news! It wasn't awful! It was AMAZING! It's seriously the best banana bread I've ever made. Even better than the time I added chocolate chips. It's so super easy--I didn't even have to lug out my big mixer!


Here's what you'll need:

  • 2 or 3 ripe bananas, smooshed
  • 2 large ripe pears, cut in chunks (so it's easier to smoosh)
  • 1/3 cup melted butter
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour


Here's what you do:

Preheat the oven to 350°F (175°C) and butter up your 4x8 inch loaf pan.

In a large mixing bowl, smoosh up your pears and bananas. I used a potato masher, but you can use a large wooden spoon, or a fork. Hey, whatever gets the job done.  Add the melted butter and continue smooshing together.  Mix in the sugars, beaten egg, and vanilla. Add the baking soda and salt and mix in. Finally, add the flour and mix completely.  Pour the mixture into the buttered 4x8 inch loaf pan and bake for 1 hour.

Let cool on a wire rack. When completely cooled, remove from loaf pan, slice up, and enjoy!

(See if you don't take down half a loaf while waiting for your husband to come home...)

If you try this, let me know how it turns out for you and if you agree or disagree that this is the best banana bread you've ever made!



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Possibly the best cupcake ever (Salted Caramel Cupcake)...

I made these cupcakes last week for Easter, and they are probably the best cupcakes I've ever made. Everything was made from scratch-- the cake, the caramel (omg! i know how to make caramel now!) even the icing was completely made from scratch.

The BEST Salted Caramel Cupcake Recipe

It was a little daunting at first, as I'm not the most adept in the kitchen, but I managed to not screw up by accidentally broiling them. Remind me to tell you about the time I brilliantly broiled a batch of chocolate chip cookies... I don't think I will ever hear the end of that...


(doesn't that cupcake look amazing?)

Check out the recipe here:

Salted Caramel Cupcakes


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Cookies, old school style...

I was feeling a little domestic this weekend! Since yesterday was so cold, rainy and gray, we busted out a 1979 Betty Crocker recipe book and decided to give these little beauties a try. They were super quick, easy, and quite tasty! Next time, I may have to chocolate them up a bit... ;)

Betty Crocker Bon Bon Cookies

Bonbon cookies -recipe taken (and slightly modified) from Betty Crocker: Baking Classics (1979)

  • 3/4 cup powdered sugar
  • 1/2 cup butter, softened
  • 1 tablespoon vanilla
  • 1 1/2 cups all-purpose flour*
  • 1/8 teaspoon salt
  • dates, buts, semisweet chocolate chips, candied or maraschino cherries (i used reeses peanut butter cups, hersheys kisses, and rolos)
  • Glaze (see below)

Heat oven to 350degress. Mixed powered sugar, butter, vanilla. Work in flour and salt until the dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.)

For each cookie, shape dough by tablespoon around date, nuts, or chosen candy to form a ball. Place each ball about 1 inch apart on an ungreased cookie sheet. Bake until set, but not brown, 12 to 15 minutes.

Cool; dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips, or sprinkles if desired.

  • yields about two dozen cookies (though the recipe said it was supposed to yield 24 cookies, I made two batches that consistently yielded 19... I suppose batch size may vary depending on the size of the candy you add inside...)


Beat 1 cup powered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint with a few drops of food coloring if desired.

  • *do not use self-rising four in the recipe


These little cookies are so versatile and depending on how you decorate them, would make great gifts!

If you get a chance, try out this recipe and let me know what you think of it!


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september means pumpkins!!!!

I'm always so excited when September rolls around!!! September means sweater weather, pumpkin spice lattes, going to Goebberts farm to take photos of the pumpkins, and every cooking magazine and website start featuring pumpkin recipes!

this week, I want to try making this:

Cranberry Pumpkin Cookies

Don't they look awesome! And they seem pretty easy too!(I like easy. the less steps, the better...)

You can find the recipe here:  Cranberry-Pumpkin Cookies

I'll let you know how it goes and post a pic of the results!

Do you have a favorite pumpkin recipe? Don't keep it to yourself! Leave a comment below with a link to your favorite pumpkin recipe and I'll try making it and let you know how it turns out and if I find a new fav!


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