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I make a smoothie every morning.  I put orange juice, frozen berries and mango, a banana, and yogurt in mine.  I think frozen fruit is the best because then you don’t have to add ice and still get a thick smoothie.  I don’t really think it is a smoothie unless it is really nice and thick … otherwise isn’t it just juice?

Too bad I have yet to figure out how to make a smoothie for one.  Above is the closest I have ever gotten to making the right amount, and clearly it isn’t.  Luckily I have a brother around who is always willing to drink the extra smoothie.

What do you put in your smoothies?


Lately, I have been baking but not blogging so here is a bit of a catch up.



AMAZING Lemon Macarons!  These were all gone by the next morning.  Once again made using Master the Macaron.  The lemon curd is delicious and makes a ton.  I am going to be pulling the extra lemon curd out of my freezer any day now to make some more lemon macarons.




Red Velvet Cupcakes. These were good, but not great.  While the frosting was amazing, the cake was nothing special.  I have yet to find a really good red velvet cake recipe.  Any suggestions?





Baking Samoas Cupcakes with a friend.  I was told these were one of the best cupcakes I had ever made.  They were a delicious and fun interpretation of the girl scout cookie.  My only warning is to be ready for one really sweet cupcake.  The recipe is from Sugar Duchess.  The only change I made was melting milk chocolate chips in the microwave instead of making a chocolate fudge sauce.  Simpler and just as delicious.

Have fun baking!

Everyone knows the best part of a muffin is the top …  so I only made tops.  Banana bread muffin tops to be exact, and they were delicious.  So delicious that after only five minutes the pan looked like this.

Banana Bread

2 cups sugar

½ cup butter

4 eggs

6 ripe bananas

2 ½ cups flour

1 tsp salt

2 tsp baking soda

1 cup chopped walnuts

Cream together sugar and butter.  Add eggs.  Mix.  Add mashed bananas. Mix. Add all dry ingredients.  Mix.  Stir in nuts.  Bake at 350°.  For muffin tops bake 10-15 minutes.  For 1lb loaf bake 40-45 minutes.

Makes two 1lb loafs or one 1lb loaf and 12 muffin tops.

NOTE: I decreased the amount of butter from the original recipe so when creaming the sugar and butter the mixture will not fully cream, just mix until you no longer see butter clumps.

Shredded chicken tacos with guacamole. Yum.