Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Chocolate Chip & Pistachio Banana Bread

    We had 3 very ripe bananas on the counter, so I had to make this. There was no other choice.

    This banana bread was the best I’ve ever made! It was so airy and light, chocolatey and delicious. The secret to moist quick breads is that once the wet ingredients hit the dry, you only stir a few times, just to combine, and then bake right away. Once the wet ingredients hit the dry, it activates the baking powder and causes the batter to puff up and become light and airy. If you over mix, it can become dense and dry.

    Heat oven to 375. Butter a square baking pan or loaf pan. 

    Sift together 1¾ cup all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt

    Mash 3 large, very ripe bananas and mix with ½ cup melted butter (cooled), 1 tsp pure vanilla extract, and 2 scrambled eggs. Fold in 1/2 bag of chocolate chips and 1/2 cup of your favorite nuts.

    Mix the wet ingredients into the dry just until combined. Pour into prepared pan and bake for 45 to 55 minutes, depending on the shape of the pan, until the sides pull away and a toothpick inserted in the center comes out clean.

    Serve with coffee or tea. Yum!


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      I want to try this recipe
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