Caramelized Banana Bread with Browned Butter Glaze

Our very favorite recipe for banana bread comes from the Cook’s Illustrated Cookbook and it is absolutely amazing. However, that recipe calls for six bananas, and we only had three on hand and really wanted to make some good banana bread. So, after browsing through a couple of issues of Cooking Light, we found this…

Fresh Fruit Tart

Summer, sadly, is over. But on the off chance you still have some fresh fruit sitting around, you should definitely make this tart. If you are unable to accept that fall (which is a great season, but marks the start of school) is here, it may make you forget for a moment that it is…

Tex-Mex Pimiento Cheese Dip

We’ve made this delicious dip twice now, once for our family to enjoy and once for a friend’s party. Both times it was awesome and eaten very quickly! This dip has similar flavors to that jarred queso dip, but this is so much better. It doesn’t have that gluey texture that store bought dips have,…

Chewy Sugar Cookies

Sugar cookies are often underrated, and while we agree that sometimes all you need is a warm chocolate chip cookie, these definitely are a close second or third in the list of the best cookies ever. They are chewy, and have a nice buttery flavor. Just ignore the fact that there is butter, cream cheese,…

Pasta e Fagioli

Our dad recently mentioned how much he likedΒ  Pasta e Fagioli. His grandmother used to make it, and it was one of his favorites. Because Cook’s Illustrated is basically the best cookbook ever, and they had a recipe, we knew we had to try it. This soup did not disappoint! Without being heavy, it managed…

Buttermilk Crumb Muffins

These muffins are certainly not beauty queens, but after one bite you will understand why we are posting about them. They are personally my (Celine’s) favorite muffin ever, which is saying something since we make tons of muffins (probably at 2-3 flavors a month!). We have occasionally brought them in to school for a homeroom…

Asparagus Bacon Hash

Often times potato hashes or pan-fried potatoes are bland chunks of potato that are undercooked and dull. However, this version is a real improvement! The potatoes are cut pretty small so they cook fast and are filled with flavor. It’s a relatively simple dish, too; only asparagus, bacon, onion, and potatoes. It made an excellent…

Chocolate Swirl Buns

When Annie over at Annie’s Eats posted about these buns two days ago, we knew we had to make them! They are a mini version of chocolate babka, minus the streusel. We worked at a retirement home over the summer, and they often served babka. It was purchased from a frozen food supplier and was…

Mini Pretzel Dogs

You may have gotten a pretzel dog at the mall before- we certainly have. They are always so good! But we can say that these are definitely better than those. The pretzel dough is delicious and makes something special out of something un-special like hot dogs. They are delicious served with a little mustard warm…

Peach Crumb Bars

A couple of weeks ago, we made a raspberry-blueberry version of these bars and really liked them. When we saw the peach version, we knew we had to make them! These bars have a couple wonderful elements that all add up to a perfectly delicious treat. The crust is lemony from the zest and the…

Raspberry Almond Muffins

Back during the summer, we had a lot of fresh raspberries to be used up. These muffins were a great way to use them! At Thanksgiving, Celine made linzer torte cookies that we loved. This muffin recipe already had cinnamon and raspberries, so we added lemon and almond extract to create a “linzer torte muffin.”Β …

Blueberry and White Chocolate Chunk Cookies

While we were in Maine over the summer, we went to a small shop in the town of Lubec and came across a bag of dried blueberries. We immediately thought of what we could use them in, and this is what we came up with: a cinnamon-hinted white chocolate chunk cookie with lots of tiny…