Using up egg yolks is easy for me. Ice cream, creme brulee, pastry cream… these are all some of my favorite things. I’m always left with a bowl full of egg whites, so I’ve had to find ways to finish off up to sixteen egg yolks at a time! Here are my favorite ways to not waste those whites. Bookmark or pin them so they’re handy the next time you need this!
Yeah, I totally just added “breakfast” as one of the categories for this treat… and why not? Peanut butter? Bananas?? Sounds like 2/3 of a complete breakfast to me!
This is a similar concept to the chocolate-dipped frozen bananas concept I posted yesterday, but smaller, cuter, and stuffed with peanut butter! I also made my own “magic shell” this time with chocolate chips and a little bit of coconut oil. Overall, it’s a little more work, but it makes a much prettier result, don’t you think?
Slice bananas and pipe some PB onto half of them. I find a piping bag quicker, cleaner, and easier than spreading peanut butter on with a butter knife. Of course, a butter knife totally works!
Frozen Bananas. The very thought of them makes me feel summer sunshine, vacation, and strolls near Laguna Beach. They always felt like a splurge, but never one that I regretted. They are incredibly easy to make, though, so no need to splurge! Now you can bring this carnival treat home to share with your friends!
I wonder if this is a SoCal thing, because when I made these for my NorCal friends, most of them had never heard of it before. Regardless of where you live, they’re a tasty summer treat and really easy to make. As an added bonus, kids will have a lot of fun poking, dipping, and eating these as well! Not to mention that they’re pretty healthy for you– bananas, nuts, and a leeeetle bit of chocolate. What’s not to love?
There are only three ingredients:
My dad is an amazing cook. He’s the kind of cook who bikes to the farmer’s market, picks out what looks fresh, and picks up quality meats to go with his food. Organic, wild, etc. He rarely uses recipes, and is the legit kind of cook who just does what looks right and feels right. This is great for him, but not so great for me, because when I try to get recipes from him, his measurements are approximate and instructions general. It’s a rare feat that I actually have a recipe from the man with numbers and measurements so I can attempt it on my own.
But I have at least one. And it’s a really good one. Tasty, simple, and little prep. One of those perfect recipes that you’ll find yourself going back to whenever you feel like eating something tender and meaty but don’t want to do much cooking.
This recipe is for my dad’s baby back ribs. They are so, so good, and I would have never guessed the secret ingredient in a million years, so it’s a good thing I now have this one written down for posterity!
There’s not much of a story on this one. I saw a recipe, tried it, liked it, and make it all the time now. So I’m keeping it simple today.
Five reasons you want to try this iced tea:
1) It’s sweetened with APPLE JUICE! What a great idea!
2) It’s CAFFEINE-FREE.
If you’re trying to kick the caffeine habit like me, this is a major plus!
When I first got married, I had no idea how to cook.
“Oh, but you bake!” friends would say.
Baking ≠ cooking, my friends.
The whole thing was so overwhelming to me, from menu planning to grocery shopping to actually making edible things. If my husband hadn’t been so incredibly encouraging about the whole project and agreed to wash all the dishes (and there were a lot in the beginning, before experience taught me how to streamline better), I don’t know where we be today.
Since I was so daunted by the prospect of making upwards of 200 meals a year, I instead focused on making it a personal goal to simply find five good recipes to “add to the mix.”
Yes. Five.
That sounds totally doable, right?
When I went to visit my third graders a few weeks ago, they kept asking me to sign their yearbooks. I usually try to write more personalized messages for my students, but it had been over half a year since I last taught them, so it was hard to come up with something meaningful. Which is why I fell back to good ‘ol middle school-lazy H.A.G.S: have a great summer!
One of the great things about teaching kids is that you get to be the first to introduce them to a lot of things, like the solar system and fractions and onomatopœias and… silly yearbook acronyms.
At first, they read it slowly, confused with my short message:
“…Hags…?“
“Yep! It stands for Have A Great Summer: HAGS!” I explain, pointing to each letter as I huff my H, Tony-the-Tiger my Gr-, and ssssnake my S.
“Oh… HAGS! HAHAHHAHA!! I GET IT! HAGS! Look, Diana, HAGS! Have. A. Great. Summer!” the child would cry out in delight, showing anyone in a five foot radius, “LOOK! Mark! Look! HAGS! HAVE A GREAT SUMMER!”
Again and again and again.
They crack me up. Aw I miss those little buggers!
Well, I DO hope that everyone Has A Great Summer! Summer officially began this past weekend on June 21, although in my head, summer starts at the end of May… or at least by the time school gets out.
Or maybe in my head, summer is in February, because apparently that’s when I started posting summery recipes like ice creams and berry tarts. Anyway I figure most people who come by this blog have not made it that far back in my post history, so I’m taking the liberty of re-sharing four of my favorite summertime recipes with you!
One of my favorite little restaurants in college served up a rich and creamy pasta dish called The Godfather’s Favorite. It was also my favorite. And probably lots of other people’s favorites. Perhaps it will be one of your favorites, too! I’m posting this recipe here at the request of, coincidentally, my goddaughter’s mom! Ooh. I just thought of a really clever name for my version of this recipe. Heh heh. I bet you’ve guessed it already…
Since I rarely make the trek back up to my alma mater, I had to figure out how to make this myself. Thanks to the Internet, I was able to experiment a bit and put together something really, really close. Warning: this dish is not healthy. Make it when you’re going to have a bunch of younguns over who are not yet concerned about their cholesterol, carb, or fat intake. Pair it with a side salad to make yourself feel a little better about it. But do make it. It’s creamy, tasty, and deeeeelicious!
My Auntie K has been a major supporter of my sweet tooth since I was young, and has been spoiling me with baking supplies from Williams Sonoma since I was a kid. I attribute much of my love of baking to her, and think of her fondly whenever I use my stand mixer, melamine mixing bowls, ice cream containers, and most recently, a second ice cream maker attachment!
Yes, this means I think of her a lot. Thank you, Auntie K!
She also cooks like a boss. Seriously, what more could you ask for in an aunt?? I always look forward to meals at her home, because not only do I get to spend time with my family, but I know there will always be something tasty and delicious served up.
A few years ago, she made this amazing mango pudding. My husband went crazy for it, so I had to ask for the recipe. Happily, she’s the kind of lady who says things like, “Absolutely, recipes are meant to be shared and enjoyed!” So when friend after friend kept asking me for this recipe, I was happy to oblige.
We love eating salmon in this house. Good thing, too, because it’s always listed as one of those super healthy foods full of omega-3’s. I still don’t really get what omega-3’s are, but I know they’re good for you, so that’s reason enough for me!
We enjoy our salmon many ways: raw (sashimi!), seasoned and baked with garlic salt, garlic and lemon, and salt and peppered with garlic, dill, and dabs of butter. Lately, I’ve had a crush on a recipe from Ina: panko-crusted salmon! Mmmm. This one stands out because of the crunchiness. Yes, I love crunchy things. This one is a twofer: you get the crunchiness from the tasty panko topping, and the savory, mouth-watering crunch of pan-fried salmon skin on the bottom.
YUM.
I feel so fancy when I make this. I mean, panko, salmon, lemon, parsley, and dijon mustard? Doesn’t that just sound like an amazing combination to you? Yet it’s really easy to prepare. You just brush some mustard onto salmon fillets, top with a panko mixture, pan-fry on one side, then finish it off in the oven. It’s some seriously simple cooking that yields impressively tasty results. Ina’s timing for cooking salmon has always been just right for me, so I would follow the instructions to the minute.
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