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Showing posts from July, 2016

Fried Bananas

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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

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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 :). Drain most of the wa…