Rich Banana Bread (good enough for the in-laws)
- 1 stick butter, at room temperature, plus more for loaf pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- 3 large very ripe bananas
- 1 c granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup chopped walnuts (toasted)
Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, baking powder and salt.
In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in walnuts. Pour the batter into the pan and put on a sheet tray.
Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. EnjoyJ
DIY Deep Conditioning Hair Mask
Usually have everything just lying around the house!
-1/4 c olive oil
Combine all in blender until smooth; it will be a paste like consistency. Run through hair and place plastic wrap over. Leave in for 30 minutes, then shampoo and condition hair.
From Cosmopolitan Magazine
In a large glass pitcher, combine 2 cups sliced strawberries, 1/2 cup fresh mint leaves, and 1 1/2 ounces brandy. Slowly pour in one bottle of a dry wine, then refrigerate for two hours. When ready to serve, add 12 ounces of club soda and stir gently with a long wooden spoon. Pour into ice-filled glasses, and garnish each glass with a mint sprig.
Good for girls night, party appetizers, or date night!
- 2 pounds large shrimp – peeled, deveined and chopped
- 3/4 cup fresh lime juice (microwave limes about 30 seconds to get the juices flowin)
- 5 roma (plum) tomatoes, diced
- 1 white onion, chopped
- 1/2 cup chopped fresh cilantro
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup (or cocktail sauce)
- 1 teaspoon hot pepper sauce
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 avocado – peeled, pitted and diced
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, garlic powder, salt and pepper. Serve in glass tumblers and top with avocado pieces and lime wedges are the glass for garnish!
- 3 egg whites, at room temperature
- Pinch fine sea salt
- 3/4 cup superfine baker’s sugar
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 2/3 cup mini semisweet chocolate chips
Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.