A freezer full of overripe bananas can lead to many a wondrous thing, from Banana Nut Pancakes to Banana Granola Muffins. But perhaps the greatest outcome resulting from the almost-past-its-prime produce is the one, the only, banana bread.
Everyone’s favorite quick bread is getting a sweet makeover with this recipe for the best-ever Chocolate Swirl Banana Bread, which stars a buttermilk banana bread batter swirled with thick ribbons of melted chocolate. Of course we all know the only thing better than a warm slice of banana bread is a warm slice of banana bread that’s joined forces with a bag of chocolate chips. And I’ll leave you with one final thought for consideration…
Leftover bananas → Chocolate Swirl Banana Bread.
Leftover Chocolate Swirl Banana Bread → Banana Bread French Toast. #makeithappen
March Madness is in full swing, which means gameday snacking is nearing its seasonal peak. While chicken wings, nachos, pizza and soft pretzels are bound to fire up the crowd, it’s hard to beat the salty crunch of a batch of hot homemade potato chips.
If you’re ready for a snacktime slam-dunk, then head on over to KitchenAid’s blog, The Kitchenthusiast, where I’m serving up my top tips for homemade potato chip success, plus my go-to barbecue potato chip seasoning mix.
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It’s no secret that I have a lil’ thing for doughnuts. And by “lil’ thing,” I mean “extreme obsession.” There were the Glazed Sour Cream Doughnuts, the Baked Mini Buttermilk Doughnuts, and, oh yes, who could forget the Just a Taste Doughnuthon? (One day. Five Miles. Nine doughnuts.)
But woah, baby. These Easy Homemade Glazed Doughnut Holes are the cat’s pajamas. The bee’s knees. The llama’s … mama. Anyways. They pretty much encompass everything you want in a doughnut hole: soft, doughy center, slightly crisp exterior and sticky sweet glaze. Best of all, there’s no yeast involved. And when there’s no yeast involved, there’s no rising or rolling required. Win, win and win.
Long story short: A few simple ingredients plus 30 minutes of your time yields homemade glazed doughnuts holes. And a big congratulations to you, because you’ve just been appointed president of the No Sharing Club.
French fries are so February. So whether or not it feels like spring in your city, the asparagus are a-comin’. And that means it’s time to skip the spuds and preheat your oven for Baked Asparagus Fries with Roasted Garlic Aioli.
Baked asparagus fries should be the eighth wonder of the world. How can something deemed “fries” not actually be deep-fried and yet still be delicious? Add roasted garlic aioli to the mix and forget it. I’ll take down a pound of asparagus like it’s my job.
Aioli, a.k.a. fancified mayonnaise, might cause a stir among condiment enthusiasts. Mayo, as we recently discovered, is a polarizing food. You either love it, or you love to hate it. But mayonnaise naysayers (mayonnaisayers?), hear me out. Roasted garlic and fresh lemon juice work their magic on mayo. So there’s no need to let these asparagus spears go naked. And you never know—it could just be the secret ingredient that makes those slippery spears and buttery breadcrumbs BFF’s…
Giant shortbread cookie. Sliced strawberries. Whipped mascarpone. Creamy Nutella. I like where this is all going.
To continue on the trail to tastiness, head on over to the Better Homes and Gardens Delish Dish blog, where I’m serving up this crowd-friendly recipe for Strawberry-Mascarpone Dessert Pizza. And speaking of delicious parties…
I am having a blast over on the Just a Taste Facebook page, chit-chatting with you all about everything from our love (and hatred) of licorice/cilantro/mayo/(insert polarizing ingredient here), voting on the best fast casual burger joint (In-N-Out? Shake Shack? Five Guys?) and yes, even taking you behind the scenes of the recipe creations you see each week on the site.
Care to join us? Tune in below for a taste of the Strawberry-Mascarpone Dessert Pizza in motion, and then come join the festivities on Facebook.