My pie runneth over. No, Seriously, there is a bottom crust. I promise!
I wasn't going to bake anything this week. Nothing at all. Nada! Well, guess what. I found the most enticing recipe, maybe almost ever. Comfort food at it's finest. I couldn't wait to get it out of the oven so I could try it out. I even made the icing to drizzle over it which is something I rarely do. It was worth it... so very worth it!
And if that wasn't enough, I also just pulled banana cranberry bread from the oven! I have let it cool some before I sliced it, but I couldn't resist! :)
Shhhhh, don't tell anyone, but I didn't coat the cranberries in sugar. I rather like the tart taste of them!
Who would have thought that you can use an air fryer to bake bread? I have been wanting to try this ever since I was gifted my air fryer for my birthday in March. I finally purchased an air fryer accessory kit that made this possible. I didn't have very high hopes after my Texas Roadhouse rolls didn't rise like they should. I will now have to try those again! Anyway, the bread turned out fabulous! 10 minutes to mix in the stand mixer, 1 hour to rise in the pan and then 20 minutes to bake in the air fryer! It turned out yummy! I will definitely make this again!
A cousin posted on social media recently that she had made potato chip cookies just like her mom used to make. I had never heard of them before, so, of course, I really had to try them myself. Off I went to search the internet for a recipe. I will absolutely be making these again! They are delicious and I find myself wondering where they have been all my life!
We had some leftover over ripe bananas from the previous Saturday Bites challenge. I try to bake something that is easily shared because I don't like to keep anything too tempting in the house and I'm trying to use up what's in the house. So this muffin recipe was a win win. Leftover bananas and leftover dried apricots. The hubs liked these so much he actually ate 2 in one sitting.
The mashed bananas make these muffins very moist and they taste much like banana nut bread, but with dried apricots.
This week I really wanted to try something I had never baked before, something different, out of my comfort zone and also something that is considered to be diabetic friendly. This recipe jumped out at me, likely because it had the word "orange" in the name of it. It really kind of reminded me of a dreamsicle. :) Who doesn't love a dreamsicle? Well, it doesn't taste like an orange dreamsicle, but it still tastes quite yummy. I'm not sure if I'm going to be able to share this one.
I really love how we encourage each other to step outside our comfort zones to make or bake things we normally wouldn't.
Stay tuned in the coming weeks. Jen's daughter Jade is the baker in their household and is going to start joining us on Sunday's. I love, love, love when young people are in the kitchen making, baking and creating.
Until next week,
Georgia, Cammy, Nikita and soon to be Jade
I love zucchini bread and I love blueberries. Who'd have thought they would go together so nicely?
I had three bananas that were only good for baking. Needless to say, I didn't feel much like baking so I found the most simple banana muffin recipe I could find. I substituted applesauce for the oils and add 3/4 cup of walnuts. They turned out pretty good.
I wanted to make these donuts ever since last week when I baked the apple cinnamon donuts.. In the fall here in western New York, you can find apple cider donuts. They are a "thing" here in apple country. I think I've had an apple cider donut once or twice since since I moved to New York in 2001. They are delicious! These did not turn out as tasty as I had hoped. The needed more more apple cider taste to them. I suppose that may be because I used apple cider instead of apple cider concentrate. It may also be the fact that the cider donuts I've had were made directly on the apple farm with extremely fresh cider. Today wasn't a day for baking anyway. It is already 80 degrees in the house. Having the oven on wasn't ideal and I had several small catastrophes while making these. (Let's just say that next time I should use the shield on the mixer when I add in the eggs!) I suppose I could poor myself a glass of apple cider and dunk them! :)
Later today I will make some "pumpkiny" goodness that does not require the oven. I guess all this heat the past few days is making me dream of autumn!
On Saturday Bites, I challenged the other ladies to use phyllo dough to make something sweet or savory. Ambitiously, I made both. Check out the Phyllo Saturday Bites to see everyone's contributions and my savory Egyptian Goulash. For dessert, it's Baklava! I've tried Baklava in Israel, Greece, & the US, but I've never made it myself on the account that my boys have a variety of nut allergies. This version uses Cashews (which Matt still had a minor reaction too.) The flavors in this recipe are buttery, nutty, and honey sweet. A few tips if you try this: be sure to only dab the melted butter between the layers versus spreading it out. My layers beneath the top were a little soggy. I would also use a shallower casserole dish to make sure all the layers get heat exposure and crisp up. Use half of the honey, sugar, and water mixture at the end, so it doesn't get so soggy. I have put my Baklava into the fridge to stiffen up and make it easier to eat to the individual pieces without a fork. Finger foods are my favorite.
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