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That crispy sugared-almond topping right there…that’s the best part.
Sure, this banana bread is tender, moist, not too sweet, with little pops of banana in each slice.
But it’s that sugar-crisp crust that pushs this bread into nirvana-land.
The crispy, caramelized sugar crust and that bit of almond crunch is just spot on.
And I hate saying spot on.
I would rather say rock on.
Or party on.
Also, I got to use Greek yogurt in this thing. I just thought I’d throw it in there.
And it totally worked.
I find eggs magical at times.
I love them for a lot of reasons, but I’m really loving what they did for these upside-down cakes.
The mini-Bundts are golden-edged, totally addictive and low-fat — two yolks. That’s it.
No butter. No oil.
And no crappy fat substitutes (like applesauce) to weigh the cake down.
The eggs worked their magic and turned a little bit of flour, spice and super sweet pear into addictive mini sponge cakes.
I’m not a big fan of “light” cakes and muffins.
Most of the time, they’re heavy as rocks, dry as paper and taste like nothing (or worse, something fake).
But that hasn’t kept me from trying to make one myself. One that actually tastes like cake.
Really good cake.
So I did a little riff on angel food cake — simplified it, left in a couple of yolks and added that yummy caramelized upside-down part.
Soft, fluffy frosting over a moist butter cake shot with blueberries and just a hint of lemon —
it’s a cloud cake for any occasion.
The cake is tender, moist and so easy to make. Like the easiest. You don’t even need a mixer.
And then there’s the frosting…
This casserole is made for dipping.
It’s spicy with a bit of Spanish rice flair and falls on the healthy-ish side.
I know it’s not the prettiest meal, but it tastes so good.
Usually, my healthy experiments don’t go so well.
However, this casserole is an exception.
I was able to use brown rice, nonfat sour cream and less oil than the original and it still tastes fab.
Sometimes I dread dinner. Figuring out what I’m going to make, cooking it, cleaning up. It can suck.
But, other days, dinner prep isn’t so bad.
Me and the kids talk about food, Julia pulls a chair up to the counter and Jack lifts the heavy stuff we need out of the refrigerator.
Sometimes dinner can be fun.
Here’s five of our favorite main dishes — yummy, no-fail, go-to dinner ideas for you and your fam.
I’m kind of addicted to cornmeal things.
So when I made these warm, honey-buttered cornmeal drop biscuits, I had a few more than a couple.
These are based on a Dorie Greenspan’s recipe, which called for maple syrup (the real stuff). I tried them with the maple and really liked them, but found that the maple flavor didn’t shine through.
So I opted to bake in a bit of honey this time, brushing a little honey-butter over the biscuits when they came out of the oven, too.
Yummy. Kind of crumbly like cornbread, but better, more flavorful with the honey-butter.
These crispy, Heineken-battered fish were totally my husband’s idea.
He says it reminds him of the fish you get at those little seafood places on the coast.
It’s the combination of beer and fish —