Pecan Banana Coffee Cake: More Tasty Experiments With Black Bananas


must make with the bananas I have in the freezer

Originally posted on CutterLight:

Banana coffee cake_n

This moist, flavorful cake topped with crunchy pecan streusel is ready for a hot cup of joe. Four bananas per loaf make for a fairly nutritious slice, as cakes go, and a good excuse for seconds!

If you read about our banana mochi bread, you’ll know we are experimenting with the bounty of black bananas recently bestowed upon us! After sampling the banana mochi bread, Jack “requested” the next creation contain nuts. (He made me strike the phrase “petulantly demanded.” Editors… sigh.) To satisfy his request, this recipe for banana coffee cake included pecans in the batter and also as part of the topping. Jack said, “Mmmmm.” Guess that was the best compliment he could muster with his mouth full. One loaf went in the freezer, and one remains out for tomorrow’s breakfast.

Banana Coffee Cake


Cake -

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla…

View original 174 more words

Roasted Asparagus with Fresh Tomato Salsa

Originally posted on Main St. Cuisine:

roasted asparagus with fresh tomato salsa

Here’s the unofficial title of this post: I love out of season tomatoes!

I’m tired of talking about seasonal produce.

Some days, I want to eat a tomato in March April and just not care.

I can see I’ve shocked you just a little.

I won’t go so far as to say I’ll dive into a Beefsteak tomato this time of year, but I will purchase a pint of grape tomatoes and add them to my salad or in this case, a quick salsa.

I don’t want to feel the least little bit guilty about it.

That’s what motherhood is for.

There’s certain buzz words/phrases out there and “seasonal eating” is one of them.  I know that the really good tomatoes won’t come into their prime until around July/August (in our area), but I can’t just cross them off my grocery list.

And, now that fiddlehead fern and ramp season is upon us, I’m…

View original 325 more words

Twisted Cinnamon Loaf Overnight French Toast



Originally posted on CutterLight:

cinnamon twist french toast_n

Swirling with, pecans, cinnamon, butter and maple syrup, this decadent creation puffs up like a soufflé in the oven. You and your guests will be inspired to linger over a leisurely morning table with a second mimosa.

We recently baked a loaf of twisted cinnamon bread, which is never better than on the morning it comes out of the oven. Since our Arctic kitchen is quite arid, items left out tend to dry out quickly, which gives us the opportunity to get creative with leftovers.

Overnight French toast is not a new recipe for us. But starting with a base of this wonderful twisted cinnamon bread was new. Soaking the bread overnight in an egg and cream mixture causes the bread to puff up magically during baking. Drizzled with maple syrup and served with a strip of thick bacon this cinnamon loaf French toast was a great way to start a…

View original 158 more words

Lo Mein

Originally posted on Where Flours Bloom:

lo mein

If you love Lo Mein in the restaurant, than you’re going to love this recipe. It’s so close to restaurant style, you can’t tell the difference.

3-4 servings

lo mein noodles – 1 pound

shredded carrots

bok choy



7 teaspoon Kikkoman soy sauce

6 teaspoon sugar

6 teaspoon cooking wine

1 teaspoon dark soy sauce

5 teaspoon LKK oyster sauce

pinch or two of white pepper

1-2 cloves minced garlic

1 tablespoon minced ginger

1 tablespoon minced green onion

In restaurants they also add 4 teaspoons MSG, but I leave that out.

Watch this video from The Art of Cooking for step-by-step tutorial on how to prepare this recipe.

View original

Famous Japanese Restaurant-Style Salad Dressing


this will certainly make it on my summer salads

Originally posted on Where Flours Bloom:

jap dressing

This salad dressing is the closest I’ve had to the Japanese restaurant. It has lots of great taste sensations  – garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil. You can easily tweak this recipe to your liking. My husband couldn’t stop eating it, and even said he could drink it from the bottle. I will be making this again soon!

1/2 cup chopped minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup (I substituted with cocktail sauce)
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a blender (I used my Nutri Bullet), combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt…

View original 19 more words

Avocado and Cilantro Hummus


Another way to use avocados besides guacamole

Originally posted on Main St. Cuisine:

avocado and cilantro hummus Earlier this month, a whole bunch of school children celebrated Read Across America Day.  It’s a way for all of us (even the grown ups) to celebrate our love for reading and it coincides with Dr. Seuss’s birthday.

Of course, as I explained here, some of us book lovers have one too many books on our nightstands.  There’s no hope in that improving anytime soon.

Isn’t it wonderful to be a reader?

I love transporting myself to far away lands, comprehend what’s behind a character’s motivations or even experience time travel through this recently finished book.

My children love to read too.  And, we make semi-regular trips to our local library, buy books through used book stores and spend way more time than we should at our nearest Barnes & Noble (usually with a scone and hot chocolate in hand).

I love that they’re always ready to discuss what…

View original 259 more words

Mondays on Main St. – Slow Cooked Pot Roast

Originally posted on Main St. Cuisine:

slow cooked pot roast Sometimes being a momma keeps me up at night.

The worries.  The fears.  The big question, “Am I doing any of this right?”

I began writing this post several days ago.

And then I stopped.

I have all of these fears of not doing anything right, including the daily moments of mothering my children.

I hate the feeling of am I doing enough?

It’s an ugly voice that creeps inside and can wreck your entire day or your entire sleepless night.

I’ve decided to come up with a list of the things I think I’m doing well and where I’d like to improve.  I know I’d like to laugh more with them and scold less.  Sort of the “pick my battles” philosophy.

One of the little items that always has me in a tizzy (sp?) is the fact that they’re growing way too fast and of course, that’s out of…

View original 574 more words

Happy 50th birthday, Buffalo-style chicken wings

Originally posted on Where Flours Bloom:

Buffalo-style chicken wings turn the big 5-0! Happy 50th Birthday!!!

50 bd


It’s been 50 years since the Buffalo food scene was turned on its head. The chicken wing debuted a half century ago.

Let’s celebrate with a BIG batch of Buffalo Hot Chicken Wings!!!


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep-frying
  • 1/4 cup butter
  • 1/4 cup FRANK’S hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder


In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes (do not skip this step).

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should…

View original 84 more words