Have you ever heard of The Secret Recipe Club? I found out about it through a few blogs that I follow and thought it was a very neat idea. The way I explain it to people is that it’s like Secret Santa. You get assigned a blog “buddy” and visit their blog to pick a recipe you want to re-create. Once you find a recipe from their blog, you make it, photograph it, and post it. Everyone reveals their assigned blog at the same time and date. It’s fun to go around to different blogs and see who had who. It’s also a great way for smaller blogs to reach out to a different or larger audience.
For my first SRC match-up I was paired with Sarah from Curious Cuisiniere. I was torn between a few different recipes that I wanted to make, but her Twice Cooked Broccoli Cheddar Potatoes called out to me. Baked potatoes are something that I rarely eat now that I’m an adult because I don’t want to heat up a whole oven for 2 potatoes. I had all the ingredients for this recipe in the house after I made some substitutions, including some potatoes that had been lingering in my crisper for far too long. I swapped the broccoli out for some green bell pepper and added some wasabi mayo, barbeque sauce, and breadcrumbs into the mix.
This recipe is easily adaptable and surprisingly filling. I ate 2 halves for dinner and was pretty satisfied. I re-heated one for leftovers and it was revitalized quite well after a minute in the microwave.
[inlinkz_linkup id=296637 mode=1 pageSize=300]
You know something’s a success when people ask for the recipe after eating it.
I was a little doubtful while scooping these cookies out onto the baking sheet. The batter didn’t look like any cookie dough I had ever seen because it was pretty loose and some even lost their shape when they hit the pan.
I was still worried after they were done baking and I chomped on one while still warm from the oven. It just tasted o~kay.
But, I let them sit overnight and by the next day they had somehow changed. The flavors had mingled together and become stronger. The texture on the outside had become crunchier and the inside more fudgy, like a brownie. In fact, these taste like a delicious brownie-cookie hybrid, and they even double as a caffeine pick-me-up because of the chocolate covered espresso beans.
Everyone that tried these cookies became an immediate convert, even those that don’t like coffee (read: my mom).
Even though a little more work goes into these to melt the chocolate, there are only 2 tablespoons of butter in the entire recipe. Can you believe it? I think I’m going to try coating these with sugar next and see if they can replace my traditional Milk Chocolate Espresso Cookies at Christmas time. If you’re one of those that doesn’t like crunchy things like nuts or candy in your cookies (like my fiance), then you can replace the chocolate covered espresso beans with a strong espresso powder.
Banana bread, like Zucchini Bread, is basically an excuse to eat cake for breakfast. Because of the addition of fruit, a slice of this bread can be justified at any time of day.
I completely overlooked this article about Julia’s Banana Bread in the March issue of Bon Appétit until I saw it pop up on fellow hapa foodie Erica’s blog Cannella Vita. After reading her post, I rummaged through the magazine and read the article and was convinced to attempt the recipe.
My family is from Maui and the first time we visited Hawai’i we made the trek down the road to Hana. I remember seeing this green shack, but didn’t know that it hid delicious treats. Next time I go to Maui (for my honeymoon!), I’ll be sure to stop by Julia’s to try some banana bread. My hometown, Pai’a, is the “last stop” on the way to Hana, so I have absolutely no excuse.
This banana bread is a great slice of comfort in the cold, chilly mornings of Winter (when the recipe was originally posted in Bon Appétit), but it works equally as well on the sticky summer days we’ve been having recently.
I sprinkled the top of the bread with some raw sugar I picked up the last time I was in Hawai’i and added in some whole wheat flour to boost the healthiness so that it’s even easier to justify that second slice. The bread looks even more inviting on this tie-died, honu printed sarong I picked up from Pai’a when we were there last.