Things have been getting crazy around here. Between trying to get things packed up for our move and the bustle of work, I have not had much desire to get in the kitchen and get some dinner on the table. Making cookies is one thing. Making dinner is another. Lately I’ve been getting home and changing straight into PJ’s. Convincing myself to get up from the couch is so difficult. It feels so good to lay down for just a bit.
That’s why I like this tetrazzini recipe that my mom gave me. I tweaked it a bit from her version, but this is a simple, quick, and tasty dinner that’s on the table in less than 30 minutes. Even I can convince myself to get in the kitchen for 30 minutes. Plus, that’s less time for the stove to heat up this apartment (it was in the 90’s today and will be tomorrow…stoves/ovens and high temperatures do not mix well with me).
I added some jalapenos to the mix to spice it up just a bit. They made all the other flavors come to life just that tiny bit more to push this dish from the “it’s fine” category to “we’re making this again”. If you really want to avoid the jalapenos, I’d recommend adding just a hint of cayenne (maybe 1/8 teaspoon) to help bolster the other flavors. And, if you’re really dead set against any spice, it’s perfectly fine to leave it out all together.
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These pancakes…oh where do I begin with these pancakes. I love these pancakes. They require maple syrup to sweeten them up as these pancakes are rich and a bit on the savory side. Since they’re so rich though, I wouldn’t have them every day. Once a month maybe would be nice. A special treat!
If you use a vegan beer, these would vegan friendly! We used Guinness, which I know is not vegan, but the beer replaces the milk and eggs. After we bought a 6 pack of Guinness for the cupcakes, my boyfriend has been on a mission to use the beer in his pancakes. He’s become very adventurous lately, and I am all about encouraging this! I wouldn’t be surprised if after we move, new types of pancakes will be on our Sunday menu.
We used olive oil in this batch of pancakes, and it works very well. We have also used coconut oil with this recipe with success. As far as toppings go, butter, granola, and maple syrup are my favorite. I usually prefer jam to syrup on pancakes, but the fruit just didn’t quite right. Maybe if we had used a lighter or fruitier beer it might have. As it is, I say traditional toppings are the way to go with this one.Add a comment
My mom’s made a granola similar to this one a couple of times now, and I usually steal a few pieces of it from her every time I visit. Hers is best when frozen, and I decided that I wanted to try something different. So I baked mine, and it’s delicious. The one this is based off of is used to make granola bars, but this one is meant to be crunchy and more of a crumble. I like it on top of my morning yogurt or cereal, but it’s also good straight out of a bowl.
The trick to this one is to make sure that you don’t overcook it… As you can see from the below picture, my first batch didn’t make it. I left it in the oven for too long. Oops! So I was way more careful with the next batch. The second batch turned out perfect!
Now that I know how easy it is to make your own granola, I’ll probably never buy it again. It’s also way cheaper. Packaged granola is pretty expensive! Not to mention that the sugar count is usually pretty high. I kept the sugar to the minimum since I didn’t want it to be overly sweet. If it isn’t as sweet as you prefer, you can add more honey. I think next time I make this that I might try and add some dried fruit to the batch!
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Now that my birthday’s over, I’ve got to get back on track. After cookie cakes and ice cream and pizza, it’s time for something a bit more on the healthy side. I think this banana ice cream is a pretty good substitute for when you’re craving the real deal.
The nice thing about this is it’s so easy to make! Just throw everything into your blender and then freeze! I added a bit of almond extract to the mix because it gives a little depth to the vanilla flavor. I used almond milk, but you can substitute that with any milk or plant based dairy product. With the avocado ice cream, I needed to use cream in order for it to not become too icy, but with the banana ice cream, it froze just fine when I used almond milk.
Another plus is that there’s no need to add any extra sugar! All the sweetness comes from the banana, so using a very ripe a banana is key. I let mine get spotted brown on the outside and then froze them in packs of two. I like this plain, but it’s always fun to dress it up…and since my birthday did just happen I think I’ll add some chocolate drizzle just to keep the party going a little longer.
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This past weekend I went down to my parents to celebrate my brother’s and my birthday! His is the end of June and mine’s the beginning of July. We didn’t set off any fireworks or do anything 4th of July related, but we did eat a ton! Lots of delicious food went around. I was stuffed when I woke up the next day. My mom made some awesome lemon bars for everyone. I was gifted with Costco cupcakes (which are my favorite!!). I made this cookie cake for my brother since he isn’t a huge cake fan.
I found this on Sally’s Baking Addiction (original recipe here) and knew that it was exactly what I wanted to make for him. I am incredibly glad that I got the chance to try this! It is like the biggest chocolate chip cookie you’ll ever see. It stays moist and chewy, and I woke up to lots of “This is the best cookie ever! It’s still super soft!!”
This was one of the best and most relaxing weekends I’ve had in a while. It was nice to just hang out, eat sweets, and watch Wimbledon. If it wasn’t just the two of us, I’d make this cookie cake again very soon. It’s a bit too much for us to handle though, so it’s just going to have to wait for another birthday. Just a couple of months away from my dad’s birthday!!
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Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.