I’ve made my dad banana bread numerous times now. And when he has been happy each time, it seemed silly to bother looking for another recipe when the first one had been doing so well. Except for one problem…I didn’t have yogurt. I also didn’t have much time to go buy yogurt, and I wanted to make the bread ASAP to freeze it and have it ready to ship. Then I decided to search through my cookbooks and see if I had any other prospects.
Hey, you! If you read the title and decided these weren’t for you, hold on just a minute. Or maybe longer if you need longer to read this. First, you can make these bars without mint. It’s a small amount and you don’t need to substitute anything in for it…just don’t use it. For the “nutty” part, you can use different nuts. I used walnuts, and you could maaaaaybe even do without the nuts. Just make sure you use extra Oreo cookies. I actually think the nuts make it a bit more unusual because they add a nice texture and salty/creamy vibe (since nuts have oil in them). And if you looked and realized you need to chop them, here is another reason to not shy away: use a food processor. I did the cookies and walnuts in it, and it was fast, easy, and made the Fudgelet laugh (I make funny faces for him when I use the food processor so that the loud noise is amusing rather than scary). As far as the coffee goes, you really don’t taste it much. I say “much” just because it is there a bit. Maybe you could just use water? Or add a bit of cocoa powder instead of instant coffee to the water? Could be fun to try.
These muffins have been discussed before. In fact, they gave me some trouble before. Or rather, I gave them trouble. Basically, flipping pages back and forth while following three sets of directions was confusing. Aaaannnnyway, my dad requested them again, and I jumped at the chance to make them again. This time, I would have no trouble!
Look how nice and tall they are, and yet not too dense. Just muffin-y enough to be eaten for breakfast.
At first glance, these seem like they might be fussy. They require a food processor, chilling time, and you have to sandwich them together. But, I actually chose this recipe as my first to try from the Dahlia Bakery Cookbook because it could be made in stages, allowing for fun baking, but fun with baby time, too. K took the Fudgelet upstairs when I needed to use the food processor (he still doesn’t like the sound of it, but at least can tolerate the mixer now), but otherwise, everything was easy to make with him around.
It has been awhile since I’ve shared a new recipe for my dad. He’s been requesting his favorite chocolate chip cookies a bunch, as well as some other favorites. He asked for a coffee cake, and said I could make whatever I wanted. This cake is definitely “cake-like”. A bit fluffy, and a bit cinnamon-heavy (feel free to dial it back for your palate). He enjoyed it, as did K and I with the few pieces we couldn’t fit in the container we mailed (tragic, I know).
This weekend one of my best friends got married and I was blessed with being her Matron of Honor. Or MOH as I preferred being called. Matron just doesn’t sound “young and cool”. Not that I think of myself as “young and cool”, but you know, it would be nice to be thought of that way. Shortly before this, K and I went on our friend’s new boat and it was funny because there was a guy who was super interested in the boat and kept checking it out. Our friend said he hoped some 30-year old girls would do the same…and I had to laugh because we are now at the age when our friends should want 30-somethings to date, and it would be creepy to want a 20-year old. None of this seems to have much to do with food, but really it does. You see, as you get older you start to want things to be a bit healthy for you, but still have elements that make you feel slightly reckless. And here you have these Mocha Oatmeal Muffins.