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Posts Tagged ‘spices’

I won’t say too much about these bars, other than that they are delicious.  You already know that soft, fluffy baked goods drizzled with cream cheese icing are my Kryptonite.  The next time you have a couple of overripe bananas, you know what to do.

Just don’t come knocking.

You can double this recipe and bake it in a 13×9-in. pan.

-2 eggs, room temperature
-1/2 c. granulated sugar
-1/3 c. raw sugar
-1/4 c. vegetable oil
-1/4 c. plain yogurt
-8-oz. bananas (weighed after peeling—about 1 1/2 medium bananas), mashed
-1/2 tsp. vanilla extract
-1 c. all-purpose flour
-1 tsp. baking powder
-1 tsp. ground cinnamon
-1/2 tsp. salt
-1/2 tsp. baking soda (more…)

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“Did a bad, bad thing…”

Every single time I think about these pumpkin bars, the chorus from that Chris Isaak song runs through my head.  I’m not kidding.

Don’t make these.

You won’t be able to stop yourself.  One minute you’re pulling them out of the oven, and the next thing you know, you’re left covered in orange crumbs, your fingers sticky with cream cheese icing, wondering what the hell just happened.

Try to eat just one.

Paula Deen gets credit for this recipe, which makes perfect sense when you consider her other devious creations.  I decided to lighten these pumpkin bars up with some yogurt in place of half the oil.  The substitution worked perfectly, and I’m certain you’ll love their moist quick-bread texture.  I tweaked Paula’s recipe, using fresh pumpkin, fresh ginger, and some raw sugar, but feel free to check out the original recipe, too.

Be strong!  (Next up will be a healthy, savory vegetarian main dish to atone for these sins.)

You hedonists can double this recipe and bake it in a 13×9-in. pan.

-2 eggs, room temperature
-1/2 c. granulated sugar
-1/3 c. raw sugar
-1/4 c. vegetable oil
-1/4 c. plain yogurt
-8-oz. homemade pumpkin puree or canned Libby’s pumpkin puree (NOT
pumpkin pie filling)
-1/2 tsp. vanilla extract
-1 c. all-purpose flour
-1 tsp. baking powder
-1 tsp. ground cinnamon
-1/4 tsp. pumpkin pie spice
-1/2 tsp. fresh ginger, grated (or 1/4 tsp. dried ginger)
-1/2 tsp. salt
-1/2 tsp. baking soda

Making pumpkin purée is almost as easy as opening a can… (more…)

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spices

My fiance and I both love to cook and, especially, to grill.  We wanted to give personal, handmade favors at our wedding next month and agreed that jars of homemade grilling rub, personalized with cute stickers, would do the trick.  We come from families that are passionate about food (imagine that!) and are psyched to give thought gifts they might actually enjoy.  Take that, sugared almonds!

Once we settled on the containers (empty spice jars from Bed Bath & Beyond, $.99/ea.), putting them together was a breeze.  We made nine times* the following recipe—enough for 17 wedding favors, plus a jar or two  for ourselves:

(more…)

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For some people, it’s gambling, nicotine, even sex (Hello, David Duchovny).

Me?

My addiction is a little more benign, but still devastating…at least to fridge space:

 

condiments2

Condiments.

I, Christina E. Mason, am addicted to condiments.

So I like a lot of variety.  After this photo was taken, I was officially banned from buying any more.  Usually, I come home with a jar of jam or a new marinade every couple weeks.

This time, I held out for 2 months.  Cost Plus World Market proved to be my undoing.   I caved in and bought a jar of that spicy, lemony Moroccan paste, harissa.

And (cough) three packets of spices.

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