Showing posts from July, 2016

Fried Bananas

We got a batch of bananas that wasn't so tasty, so I thought hey, why don't I try to sweeten them up a bit and fry them? A quick google search found a good recipe for  fried honey bananas  that I adapted a bit. Photo courtesy of that recipe page, because we ate them too fast to get a photo! Super easy and delicious. Ingredients 2 bananas, slightly under-ripened, sliced 1-2 T maple or agave syrup 2 T water olive oil cinnamon shredded coconut (optional, but yum!) Instructions Drizzle a little olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for a couple of minutes on each side. Meanwhile, mix the syrup and water. Pour the mixture over the bananas. Allow to cool and sprinkle with cinnamon and shredded coconut. I made it with 2 T agave syrup the first time, and it was plenty sweet. I might try 1 T next time.

Chocolate Cashew Cream Mousse Tarts

Matthias and Petra from Lugano left a box of Pepperidge Farm Puff Pastry cups in our freezer when they left, and surprise, the pastry cups are vegan! Our house is being painted this week, so I decided to try out a treat for the painters, who are doing an awesome job. It was yummy and easy! The painters gobbled them up. I definitely need to make these again. I just saw pictures of folks poking through the top of the pastry to put the cream inside the cup. Oooooh, I guess that's part of the design. I just put the cream on top. But it was still delicious! Ingredients 1 box of 24 read-to-bake bite size Puff Pastry Cups from Pepperidge Farm 3/4 cup raw cashews 2 T confectioners sugar 2 squares of dark chocolate, melted 1 tsp vanilla extract (Optional) grated chocolate and/or shredded coconut Instructions Soak the cashews in water for a couple 2 hours if you can (though it will still work if you can't wait -- I soaked them for 10 minutes and then lost patience :). Drai