I’ve had my sourdough starter for a couple of months now, and I’m looking for a change from our delicious banana bread (mostly because I’m out of bananas this time around, and Hubby wants his morning slice of homemade bread). I’m sure my bread machine is feeling a little left out since we started making
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Delving further into my breadmaking adventures, this week, I bring you a delicious sweet bread that is delicious toasted or untoasted, served plain, or enjoyed with peanut butter and banana slices. It’s easy to make and even easier to eat! This recipe makes a two-pound loaf, so if you have a smaller capacity machine, cut
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Late one night, Hubby and I decided we wanted peanut butter cookies. I didn’t feel like dealing with refrigeration, shaping, and all that other work that comes with cookies. So I took the lazy route and I made some dough instead. What’s better, I use banana in place of butter (you can sub the same
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Today’s guest post is brought to you by Catherine Wiley! She’s been extremely patient with everything going on lately, and I’m happy to feature her work here on Apartment Eats. Let’s take a look at what Catherine has written for us today. ~*~ Catherine Wiley is a well-established dessert expert. She has taken several culinary courses,
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As some of you may recall (and as many others will likely not be surprised to find out), I’ve posted about banana bread before. In fact, I’ve got a few banana bread items: Vegan Banana Nut Muffins, Dessert Banana Bread, and Banana Pumpkin Bread. What I haven’t done is plain ol’ banana bread. Sure, this
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My mom has been telling me to make this bundt cake for I-don’t-know-how-long. Initially, I put it off, not because I didn’t want to bake a cake, but because I didn’t want to eat an entire cake. As it turns out, though, bundt cakes freeze super well. So, here’s to a new era of making
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I’ve made different frostings in previous recipes, including whipped cream icing to go with my black forest cake and rosewater buttercream for some cupcakes. As far as I can tell, though, I don’t have plain old buttercream anywhere on here. Fortunately, that’s pretty easy to fix. This recipe makes enough for about a dozen cupcakes,
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Red velvet is a flavor that walks the line between chocolate and vanilla, but which dives head-first into the decadence of a flourless chocolate cake. A little often goes a long way, and to balance out the richness, they’re often paired with a cream cheese frosting. It’s a match made in culinary heaven, but if
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It’s no secret at this point that I love cookies and chocolate. Together, they make some of my favorite treats. With so many cookie options to choose from, classic chocolate chip usually gets pushed to the wayside. Even less commonly seen in my kitchen are the deliciously tempting double chocolate chip cookies that so many
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I love ginger, and I love cookies, but one of the banes of my baking existence for years has been gingerbread. I’ve never had much luck making the buildable kind, and when I do, I’m never satisfied with the texture. This year, after trying some soft ginger cookies, I was inspired to give it another
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