The first thought I had when I tasted this smoothie is that this tastes just like summer should. While, it’s not quite summer yet, this spring has brought mostly rain, rain, and more rain. I needed some sunshine, and that’s exactly what I got. This smoothie is very refreshing and perfect for those days when you need a pick me up.
I bought a huge bag of peaches from Whole Foods the other day with the intention of making some type of dessert with them. But then I never felt like making a crust and had no idea what to do with them after I brought them home. That’s when I noticed the bananas on my counter that needed to be used in something and the blender on top of my fridge. Bingo! It’s smoothie season. That’s when you know spring has finally arrived…when people are breaking out their blenders for smoothies.
I picked up the straws at a cute paper store downtown. They are bio-degradable and much cuter than the plastic ones found at the grocery store. I think I might start switching all my straws to paper. There were some others that had hearts and polka-dots. I can’t wait for an excuse to expand my paper straw collection. I may have to buy the matching cupcake liners too!
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This pasta bake comes together super easy and makes for a great week night meal. It might be a little misleading since you don’t actually need to put this dish in the oven. You’ll love it anyways since it uses only one pot! You just add the noodles right into the sauce and then it’s all set.
I’ve used ground beef with this, but you could make this with a different type of meat or even meatless. It has also crossed my mind that if you didn’t add in the pasta, this would make a good sauce base for other pasta dishes.
I would actually recommend making this the night before and the flavors seem to blend together and become more pronounced the next day. I usually dish out a couple of lunches worth and take it with me to work. It heats up very nicely in the microwave.
We like spice over here, so we’ve added just enough cayenne that you notice it, but not too much that you’ll need to keep an entire box of tissues by your side. That being said, if you don’t like spice, it will taste just as good leaving the cayenne out of it. I would say that the cheese is optional as well…but cheese in my world cheese is always a required ingredient. This dish lasts for about a week in an airtight container stored in the refrigerator.Add a comment
I know that I just gave you a quick bread last week, but this bread is way different (but just as easy!). The last one was savory where this one is sweet. I ate the last one with dinner and then would have this for dessert. I think you get the picture. One can never have too much bread in the house. Plus I had bought a huge bunch of bananas from Costco and needed to make something with the overripe ones.
I found this banana bread on Sally’s Baking Addiction, which is a great site. Her site is actually what inspired me to begin my own blog. I know I should keep you here, but it’s worth taking a look at all her delicious recipes. Alright! That’s enough about Sally. Now focus on this bread which is very moist and perfect right out of the oven. The sweetness is mostly concentrated in the cinnamon sugar swirl that runs through the middle. I liked this bread just plain, but my boyfriend would heat it up and add ice cream on top. Of course, he likes to add ice cream to just about anything.
One of the things that drew me to this recipe was that it only took half a stick of butter and used greek yogurt. I’m a sucker for adding greek yogurt to recipes because it ups the calcium and protein content, while the flavor just blends into the recipe and no one’s the wiser that what they’re eating has been healthified. Yeah…I just made that up. It really should be a verb. If you have bananas in the house, make it now. If not, get some bananas, let them ripen, and then make it. The riper the bananas the sweeter the bread will be.Add a comment
I’ve never made a loaf of bread before. I’ve never wanted to take the time to let it rise and kneed it and let it rise again. It’s always seemed like I would need to save a whole day if I wanted a fresh loaf of bread, and who has time for that?
As I was perusing the internet, I came across a couple of quick-no-kneed breads which got me thinking that maybe one day I could take on this challenge. The last thing holding me back was the fact that I have zero yeast in my apartment. Zip, none, nada and no plans on purchasing any. However, I’ve had a couple of bottles of beer sitting in the back of my refrigerator for who knows how long. I think it’s been about a year. No one here really drinks beer and I’m not exactly sure why we have it in the first place.
I saw Gimme Some Oven’s pin for a Honey Beer Bread and a light bulb went off. This bread was incredibly easy to make! I like hardy breads, and this was definitely on the heavier side. It has a nice crispy top and a soft center. It was so tasty that both my boyfriend and I went back for a second slice at dinner. We ate it plain, but warm with butter and jam on it sounds like a perfect breakfast! It’s best served warm.
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I wanted to start this blog off on the right foot, so of course it was going to have to be a dessert. It’s just the best meal of the day. Since I’ve named this site Upside Down Pear, it is only appropriate to make an upside down pear cake as my very first recipe. Using that as my logic, I of course set out to find an upside down pear cake as I have never made an upside down anything before. I found this one on Cooking for Keeps that called for browned butter and I almost didn’t even read the recipe as I was like...that sounds hard...what’s browned butter??
Luckily, I modified it to make it easier for my brain to digest and it still turned out awesome! I can honestly say I am very proud at the finished product. I brought it over to my parents and they were impressed, which always helps one’s ego.
I decided to switch the all-purpose flour for wheat flour. One because it was all I had in the house at the time, and two, because it made me think of this as a healthier dessert and less guilty about eating it. Using whole wheat flour gave the cake some density, so one slice and you’ll be good for the night. I must say, that I would make the caramelized pears alone and add them as toppings to just about anything. Or eat them plain! I had some left-over and did just that.
This is not a very sweet cake, and I must admit that I have begun to prefer my desserts to be less sugary and sweet. I have been purposely cutting back on how much sugar I eat as I do believe that sugar is addicting and overall not very good for one’s health. Even though I say that, I am never going to give it up, but I will try to limit how much I consume. It’s all about moderation, which is how I would like to live my life and I think you’ll find that reflected in the recipes to come.Add a comment
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.