So with the holiday season coming up I decided to focus on brunch ideas this month. The holiday time is full of big family and friend gatherings and eating big meals. So we like to keep things simple and stick to only two meals a brunch and then the larger meal. Small snacks can be served during the rest of the time but by limiting the meals to only two it helps relieve a lot of stress if you are catering for a large group plus since so many calories are consumed during the large meals it seems wise to limit the amount of meals we consume.
Before I share this amazing recipe I think it should be noted that I am not a baker. It is not my area of strength and very rarely does anything I bake turn out beautiful, tasty but not beautiful. I could probably get a lot better if I practiced more but baking is not a healthy thing so I try and limit the amount I do it. I say this because it is a common issue with people. I know so many people that say they aren’t good at baking so they don’t even try any more. They instead stick to store bought pastries, cakes and cookies, or buy only box mixes. But I want to encourage people to give it a try. Yes your results might be like mine, not perfect looking but trust me when I say these were so tasty they didn’t last long enough for us to look at them for long. Not only do home made baked goods taste better and are cheaper buteven more importantly they are better for you then store bought since they have less preservatives and other additives. And since baking isn’t great for the waist line I say any small thing you can do to make it better for you is worth trying.
Trust me when I say if this non-baker can make these then you can. This recipe can easily be made the day before and stored in the fridge until the morning.
Banana Bread Cinnamon Rolls
150g (3/4 c.) soft brown sugar
50g (1/4 c.) granulated sugar
2 tsp cinnamon
1/4 tsp nutmeg
(1/4 c.) finely chopped nuts (I prefer pecans but only had chopped mixed nuts on hand)
14g (1 Tbsp) butter, melted
438g (3 3/4 c.) plain flour
12g (2 Tbsp) sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 ripe bananas
100g (7 Tbsp) butter, melted and divided
175mL (3/4 c.) milk
2 cup icing sugar
2 Tbsp milk
Adapted from Inside Bru Crew Life
I am so excited about this #SundaySupper. This week we are celebrating New Year’s with Potluck and Sandwich Recipes by Emeril Lagasse. Emeril is one of those chefs that’s so fun to follow because his passion for food is so expressive and contagious. His belief that food should be full of flavour makes him a chef after my own heart. Some of us at #SundaySupper were given the fanatic opportunity to review one of two books, Emeril’s Potluck and Emeril’s Kicked-up Sandwiches. I would have been happy to review either but I was so excited to see that I was sent the potluck book. What I love about his style of cooking is that he knows how to “Kick it up a notch” as he likes to say. In my opinion the key to good cooking is all in the seasoning. If someone ever has to add salt or any seasoning to my food then I failed. And with Emeril’s recipes I am never disappointed. We have already tried two different recipes from Emeril’s Potluck and I am excited to continue to make my way through it. Hubby was especially interested when he came across a recipe for a Creole Bread Pudding.
And if you want to win your own copy of one of Emeril’s cookbooks then come and join us for our Twitter chat at 7pm EST. The publisher is giving us the opportunity to give away one of the cook books to one of our followers. All you have to do is start following me on twitter, @wallet_appetite and join us tonight, December 30, 2012 on Twitter at 7pm EST for our #SundaySupper chat. Then at sometime during the hour, post: “Enter Me @wallet_appetite #SundaySupper” and one of the participants that posts that, will win a copy of one of these cookbooks!
After two weeks of dealing with colds in this house I am ready to get into the Christmas spirit. And what better way then to do it with cookies, lots and lots of cookies. I am not sure why but I have never been a big cake person, I mean I eat it and do enjoy it sometimes but cake isn’t something that makes me jump up and down and scream for joy. I can easily have one slice and walk away. Now cookies on the other hand, warm, soft cookies I have practically no self-control. Maybe that is why I try to not do too much cookie baking during the year, in my head if I limit it to once a year then the cookie gorging won’t do too much damage. Well that is at least how I justify it.
So start playing some Christmas music and get to baking some of these amazing and delicious sounding cookies. These tasty little snowball cookies were a standard cookie that my mom made when I was growing up. Not just because they are amazing but because my mom is obsessed with everything ‘snow’. You see my maiden name was “Snow”, so my mom loves decorating and making things with a snow theme. She still has the largest collection of Snowmen that I have ever seen.
I had the privilege of being a guest blogger for my old friend, Kimberly Schaub, a nutritionist and foodie who has an amazing blog called Peas on Moss. She writes nutrition articles for Livestrong, and has published an article about Chef Ethan Stowell’s Staple and Fancy Mercantile in the Washington Magazine, based in Spokane. Kimberly’s husband has celiac disease and they follow a Gluten-Free diet. I love reading her blog and hope that you enjoy it too. So take a look at my first guest blog where I share a recipe for a Hazelnut Cake that is Gluten-Free and delicious.