Banana + peanut butter bars reviewed
Homemade seafood soup! Clams, bluefish from the market, homemade stock from the boiled fish bones, lots of veggies (bonus = baby bok choy), spices. With fresh rye bread from Whole Foods, I’m in HEAVEN.
So, as a follow-up to my post from last week, these bars (http://cupofjojo.tumblr.com/post/43987621698/banana-and-peanut-butter-bars-this-recipe-looks) turned out to be prettyyy mediocre. Not terrible, but I won’t try them again. Came out fairly dry and just not that flavorful…probably with double the honey they would be better. Still on the hunt for the perfect homemade granola bar! My problem is that my digestive tract doesn’t do well with uncooked oats, and most of the recipes use oats and just toast them for 10-15 minutes…this is not enough to make them digestible.
Anyone have granola bar recipes that aren’t too sugary but still taste good? Help a girl out.
Went to a dinner party this weekend that featured fondue with delicious homemade bread for dipping. Upon inquiring about the bread recipe, I was gifted a sourdough starter to take home! Best party favor ever, can’t wait to refresh this and get back to homemade bread making. This bread book is the best btw.
Coffee and a homemade coconut date ball #afterbreakfastsnack
Peanut Butter and Pickle Sandwich? Any opinions?
(Click the picture for the article, it’s a fun read.)
It’s squash season! Instead of butternut squash soup, I decided to try something different—pasta with roasted butternut squash, shallots, pancetta, and lots of freshly grated pecorino romano. It. was. awesome. Martha Stewart gets the credit, check out the full recipe here.
who’s up to their ears in cucumbers right now?? anyone with a garden or a CSA share, probably! here’s a quick pickles recipe to help you use them up :)
Quick pickled cucumbers
- 1 cup cider vinegar
- 1/2 cup water, plus more, if needed
- 2 teaspoons each: kosher salt, pickling spice
- 1 large cucumber, cut into 1/4-inch slices
1 Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.
2 Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.