Ok, so I like baking with bananas. I bought a few to make cookies to send to my grandmother (that’s a separate blog post!), and I bought a few extra also. I told the husband that he could eat them if he wanted to, because last time I bought extra bananas, I nearly chopped his hand off when he went to take one.
By the middle of last week, none of the bananas had been eaten. Husband was working from home, so I told him to grab all my Baked books (yep, I have four) and pick a banana recipe for me to make. He chose a recipe from Baked Elements, which is a really cool dessert cookbook that has the recipes put into categories based on their main ingredient.
This is a recipe that could have gone in the banana category or the peanut butter category, but the Baked guys chose to put it in the peanut butter category. Bananas were definitely included, but the peanut butter is the reason that the husband chose it, so peanut butter is certainly an acceptable choice.
Long time, no write! Not long time no bake, though. I was having some website issues but they have been solved (for now).
The first thing I made after the Passover cupcakes was a recipe partially of my own creation, but I have dubbed them Version 1, so I’m not sharing them yet. However, Version 1 did land me my second paying job! I’m going to make Version 2 before the for-pay cupcakes need to be done, so we’ll see if the payee likes my improvements.
I have a love/hate relationship with Passover. On the one hand, seders are fun and involve delicious food. On the other hand, all my favorite foods are taboo for a week!
In the olden times (like when I was a kid), there was no such thing as a good Passover dessert, besides macaroons. Passover cakes and cookies were always dry and tasted weird. But that is no longer true, and these cookies, snagged from The Shiksa in the Kitchen, prove it!