“Literally Just Banana” Ice Cream

I’m always making banana bread with my aging, brown bananas. Don’t get me wrong, it’s absolutely delicious and I eat the entire loaf. There in lays the problem though! I don’t want to contribute to food waste so I’m not just going to chuck them in the bin.

So here’s something different, a way to save those bananas without also consuming excessive amounts of baked goods.

All you need is a plastic bag, ripe bananas, a freezer, and a blender. Yes, it is that easy.

I’ll explain the method real quick so you can start living your amazing new life with banana ice cream included.

Method:

Cut up the RIPE bananas and put them in a plastic bag. Freeze those little suckers until they are hard (I’ll usually just leave them in there for a day or so). Once frozen, throw them into a blender and blend until smooth and creamy. This may take a bit and your roommates/neighbors will hate you for it but it’s 100% worth it. It you like it a bit firmer, put it back in the fridge for 15-20 minutes. Take it out, and enjoy your creation!

You can also add other ingredients to make vegan ice cream that’s super yummy even if you don’t follow that particular diet!

Note: Whole Wheat Flour

Whether it’s whole wheat or white whole wheat flour, you are going to have to be careful while using it when baking.

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This flour is tricky and sticky. If you are making a batter, ensure that you DO NOT OVERMIX. The best way to make certain you don’t is to only mix until you can’t see any loose flour. If its all blended, STOP. I avoid using a hand or stand mixer. Use that “I LIFT” arm strength and mix it by hand.

What will overmixing do?

If you overmix your batter, whatever is being made will be edible…. it just won’t be that good. The product will be stiff and without fluffiness. It may be too dense, especially in the case of bread.

Snickerdoodle Cake

People are obsessed with this cake when I make it. To be fair, its absolutely delicious.

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Just to be clear, I didn’t originally write this recipe, but I totally don’t even mind. This Snickerdoodle Cake is out of this world delicious; it’s comparable to a trip in the enterprise or the tardis. I changed the recipe a little, but I’d like to post the link to the blog I got it from and give her a shout-out before diving into what I did.

Always with Butter is the original creator of the Snickerdoodle Cake I’ve made. Her/His recipe is near flawless, but I did change some things for the better because I didn’t make as many layers. Also, my adaptions made it a better cupcake batter too.

Here is Always with Butter‘s recipe with my adaptions, and the frosting recipe as well.

Ingredients :

  • 3 cups all purpose flour
  • 1 tbls baking powder
  • 1/2 tsp salt
  • 1 1/2 tbls cinnamon
  • 2 sticks butter, softened at room temp
  • 1 1/2 cup white sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 cup milk
  • 1/4 cup heavy cream

Instructions :

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  1. Preheat oven to 325 degrees F.
  2. In a medium bowl, combine flour, baking powder, salt, and cinnamon. Mix so that everything is evenly dispersed. Set aside.
  3. Take a large bowl and beat the butter on medium high with an electric mixer until the butter is whipped. Add the sugar and continue to beat so as to make a fluffy mix.
  4. Add each egg, one at a time. Add the vanilla. Scrape the sides with a rubber spatula to make sure everything is combined.
  5. Now, alternate adding the flour mixture and milk in small amounts until everything has been added to the large bowl. The batter may be a bit thick, but it’s so good. (All I wanted to do was eat the batter. I probably ate a whole cupcake worth.)
  6. Pour batter into 9″ baking pans, cupcake tins, or whatever you’ve got.
  7. If you’re making cupcakes, bake for 15-17 minutes. If making with the 9″ baking pans, about 40-45 minutes. It takes a bit longer, but the cake is perfectly moist

I didn’t change anything about the frosting recipe, so I just feel like I should post the link right here to let you visit it if you want to make it!

Enjoy the f*ck out of this cake. It’s so good.

Maximum Yogurt Deliciousness

I have trouble making decisions, about everything. Whether it was choosing my major or which carton of eggs (because they’re all so different right?). Sometimes, there are just too many options to choose from. I’m not complaining! I’d rather have variety than be limited, but choosing the right… anything? can be difficult.

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If you shop at a grocery store, you’ve probably seen the wall or isle of yogurt options. Fruit in the bottom, fat-free, sugar-free, candy add ins, all types of Greek yogurt, and so it goes. I probably haven’t even covered half the choices. With all of these brands, types, and “healthy” claims, I used to be lost and confused on what the hell I should buy. “Greek yogurt is so good for you! With probiotics, antibiotics, holy water, golden flakes, it’s all great!” If you look at a standard container of flavored Greek yogurt though, the sugar content is comparable to a serving of ice cream. Fruit-in-the-bottom yogurt is even worse. Health claims scream from the labels, making empty promises a lot of the time.

I love what Michael Pollan said about labels with health claims in his book and documentary In Defense of Food.  “If you’re concerned about your health, you should probably avoid products that make health claims. Why? Because a health claim on a food product is a strong indication it’s not really food, and food is what you want to eat.” I live by this advice. When I grocery shop, I buy food without labels or with little to say if it has a label.

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I recommend following this advice with all of your food shopping, but especially yogurt. Buy plain and simple. Every time I shop for food, I buy a large container of plain, low-fat Greek yogurt. I don’t listen to the health claims; I just now it has added protein and I like the thickness of it. Plain Greek yogurt sounds bland as hell if you aren’t used to flavoring things on your own, but that’s what I’m here for! You can eat healthy and enjoy it too.

Okay, so first, buy the plain Greek yogurt (or regular yogurt. Just make sure it’s plain).

Decide how you want to eat it. Do you want to have yogurt for breakfast? Is it a snack? How about savory options? I have a few recipes for each.

Breakfast

  • Take some yoYogurt with cinnamon + honey + vanilla + blueberriesgurt and add honey + cinnamon + fresh fruit. Don’t add the fruit till you’re happy with the sweetness. I don’t want to tell you how much to add because I’m weird and sweetness isn’t a priority. Only add around 1/8 tsp cinnamon for each 1/3 cup yogurt. You can make this a day or two ahead.

 

 

 

  • Greek yogurt with maple syrup + toasted walnuts + ¼ teaspoon vanilla extract per 1/3 cup yogurt.
    • I love this on an autumn morning. The maple syrup may make it a bit thinner if you use a larger amount. I recommend having this with an apple or waffles, but don’t add the syrup to the waffles! You’ve already got it.
  • Yogurt + vanilla extract + almond extract + toasted almonds + fresh blueberries
    • Both extracts ¼ teaspoon per 1/3 cup yogurt
  • Add your favorite cereal (low in sugar I hope) to yogurt for a longer lasting full feeling

Sweet Snack

I usually just add a spoonful of each ingredient (besides extracts and spices) for a few spoonfuls of yogurt

Yogurt 2

  • Yogurt + natural peanut butter + jam
    • Add more jam than peanut butter.
  • Yogurt + natural peanut butter + honey + cinnamon + Nutella OR chocolate chips (unless you’re a rebel)
  • Yogurt + Nutella + peanut butter chips (this is enough sugar, I promise)
  • Yogurt + lemon juice + honey
  • Yogurt + jam + chocolate chips or toasted, crushed nuts
    • Any type of jam will do, but I love blueberry
  • Yogurt + pumpkin puree + cinnamon + toasted walnuts
  • Yogurt + orange juice + orange zest + vanilla extract
  • Yogurt + broiled strawberries + brown sugar

Savory

  • Dips for chips and veggies
    • Yogurt + toasted sunflower seeds + lemon juice + thyme
    • Yogurt + chopped green onion + minced garlic or garlic powder + salt + olive oil
  • Sandwich or pita spread
    • yogurt + fresh dill + lemon juice + salt + little bit of garlic

IF YOU WANT SPECIFIC RECIPES WITH AMOUNTS AND ALL THAT JAZZ, POST A COMMENT AND LET ME KNOW.

Other Uses

Greek yogurt can be used as a substitute for sour cream, which is less calories if you’re into that. I just like the way it tastes.

Probably works as a good calking agent if you leave it out in the sun

It can help you live to 100 if you rub it on your elbows each morning

It can turn you into a time lord for a split second if you close your eyes. You’d have to each five tubs of it though for this to occur.

Greek yogurt is a great hair gel. Wear it to all family get-togethers and especially on dates.

Citrus Cake

I’m surprised I even got photos of this cake; it was gone so quickly!

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Ironically, this cake is perfect in the summer, but it reminds me of Christmas. Clementines work better as a substitute for oranges in my opinion. I’d like to post this now though, so everyone can enjoy a still great summer cake. If you don’t like citrus, this obviously isn’t your cup of tea. I recommend making this with less citrus zest. I’ve toned it down for my family and friends to a point that you really have to hate citrus to dislike this cake! I love citrus and anything sweet. If you’re the same, bake on.

The inspiration for this cake comes from my favorite Moroccan 1464627757179Orange Cake. I swear I will make it to Morocco just for that dessert. Traditionally, it’s made as a single cake. For this recipe, I have made both Bundt
and layer cakes. When making a Bundt cake, I use glaze on top that is absolutely fantastic. Below are photos of my layer cake, which has a whipped cream frosting that is delicious, but when I make this again I will use buttercream because the whipped frosting has trouble holding the food coloring.

Ingredients:

I use 2 oranges, 1 lemon, and 1 ruby red grapefruit for this recipe. Prepare the zest and juice before starting!

  • 3 eggs, room temperature
  • 1 cup sugar
  • ¼ cup honey
  • 1/3 cup sunflower oil
  • 2 teaspoons vanilla extract
  • 2/3 cup citrus juice (mainly orange and grapefruit + ½ lemon)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ tablespoons fresh zest (2 oranges, ½ lemon, and the rest grapefruit)

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Directions:

  1. Preheat oven to 350°F
  2. In a large bowl, whisk eggs and sugar until fluffy, about 30 seconds. Add honey and continue mixing.
  3. Slowly add the sunflower oil to this mixture, ensuring the entirety of it is added.
  4. Grab a medium sized bowl to mix all the fry ingredients together. Make sure none of the ingredients clump together or else you’ll bite into a slice of cake and get a mouthful of salt or baking powder! Set aside close by.
  5. Measure the vanilla extract, mix it with the citrus juice and set aside nearby.
  6. What you’re going to do now is add the dry ingredients in segments, along with the citrus juice + vanilla mix. Take a portion of the dry ingredients, around 1/3, and add to the wet. Then, take a small amount of the citrus and vanilla mix, adding to the large bowl. You’re aiming to alternate additions until the last addition, which should be the citrus juice + vanilla. I like to add dry, then wet three times each, continually mixing.
  7. Once these are mixed in, fold in the zest.
  8. Grease your pans with butter (or spray, but that releases CFCs! So don’t use it unless you have to!). Add the mixture to the pan and place on middle shelf of the oven1464442295256
  9. If make a layer cake, with 9” pans, bake for 14- 16 minutes until ligh
    tly browned. Bundt cake? Around 40-45 minutes, depending on the depth of the pan.
  10. Allow to cool entirely before applying the glaze or frosting.

Glaze :

Mix 6 tablespoons powdered sugar with 1 teaspoon citrus zest and 2 teaspoons water. Use this on the Bundt version of the cake.

I didn’t like the whipped frosting recipe enough to post it. Look out for a buttercream frosting recipe in the future.

What to Keep in Your Pantry : Baking

You find a badass recipe, possibly on this blog, to bake cookies. Super excited, you assume you already have everything ready to fuck shit up. You get half way through making the dough when you look at the next ingredient. Oh no. You don’t have baking soda or cinnamon. How are you supposed to create the best cookies the world has ever known? I guess you could run to the store…. Or you could have prepared beforehand!

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This same exact occurrence has happened to me countless times because I just assumed I had the ingredients I needed. Most of the time, it was no big deal. I would be pissed, but the cookies could wait. However, if you need these cookies ASAP, or anything else you’re baking, you should prepare your pantry ahead. Make sure you have certain things stocked all the time. Write down these essentials when they run out! It’ll save you a lot of time and potentially someone else’s ears when you’re so pissed off you start screaming cuss words at the top of your lungs.

  • Flour : I recommend always stocking white, whole wheat, and white whole wheat flour in your pantry. I love using whole wheat flour, but you have to be careful not to overmix the batter when using it (I’ll explain later)
  • Sugar : There are three essential sugars; white, light brown, and dark brown. You can also keep powdered, and I love raw sugar. (Of course these aren’t all the types of sugar you can buy, but I’d limit myself to these)
  • Baking Soda and Baking Powder : Don’t leve these out if they are required in a recipe! Both cause the amazingness you are baking to rise.
  • Salt : I always wondered why salt would be used in baking. Why? Long story short, it strengthens flavor (in my opinion, so does lemon)
  • Cinnamon : Never ever forget this. You may not need it in every recipe, but I love adding cinnamon to baked goods. Cinnamon adds sweetness without adding sugar. Just, don’t eat it by the spoonful.
Originally posted by basicelectronics on tumblr.com
Originally posted by basicelectronics on tumblr.com
  • Nutmeg : Great spice to add in the fall, or most of the time I use it with cinnamon. Even add this to mac and cheese, but that’s a story for another day.
  • Honey : This is my sweetener of choice. Most of my baked goods use this instead of white sugar. It’s worth it to get the good stuff if using it atop of a dessert or in tea, but if you’re on a budget, get the store bought.
  • Maple Syrup : Oh my god, get the real stuff. If you don’t, what are you doing with your life? Also another good sweetener.
  • Vanilla Extract : Always keep this in the pantry. Always. I use it in nearly every single baking recipe. If I read someone else’s baking recipe and it doesn’t have it, I usually add it. If you have the money, and you want some quality food, splurge and and get the good shit.
  • Natural Nut Butters : Probably an addiction of mine. I always have natural almond and peanut butter. You can use cashew butter, or any others you like. Peanut butter in baked goods is a necessary combination for happiness.
  • Jams or Jellies : It’s great to have these on hand all the time, especially in the winter. If you eat seasonall, like me, you’ll be able to appreciate the orgasmic deliciousness of berries in the winter, even though they’ll be long gone or bitter as hell from the grocery store.
  • Nutella : If you’re a sane human being, you’ll already have this in your pantry.
  • Old Fashinoned and Quick Oates : Perfect for when you want to make any breakfast treats or even snacks. If you can’t see a reason to keep this in your pantry, just take a look at my recipes.
  • Goodies to Add : Chocolate chips, peanut butter bits, sprinkles, roasted nuts, or coconut flakes. Whatever floats your boat.

If you’re completely knew to baking or you’re a broke as hell college student, or whatever your situation, don’t fret. This stuff is not expensive. If you buy it all at once, it may seem like a lot. Remember though, the ingredients you buy will get you much more in quantity, and fucking deliciousness, than prepacked and already made baked goods.