Archives for posts with tag: dessert

Imagine it’s 1933. Matilda Mendelsohn is sitting in her kitchen alone, listening to the screams and laughter from her five sons playing in the street outside.  There, on the counter, is an old banana, a few days too ripe, too brown to be eaten.  Does she let it go to waste? No. Matilda has little money to feed her five hungry, growing boys, so no food can be left uneaten.  She takes the rotten banana, mashes it up in a bowl.  She scrounges around the kitchen for some leftover flour, a little butter.  Before she knows it, she has a banana bread masterpiece, and her recipe will be passed down from generation to generation.  We present to you: Great Grandma’s Original Banana Bread Recipe, just as delicious as it was 79 years ago…

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

1/2 cup butter, softened at room temperature
1 1/2 cups white granulated sugar
2 eggs, well-beaten
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 sour cream (or substitute with Greek yogurt)
1 teaspoon vanilla extract
Powdered sugar
and of course  – 1 brown, over-ripe banana

1. Preheat oven 375ºF.
2. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, mash the banana and combine with sour cream (or Greek yogurt). Set aside.
4. In a third bowl, mix together butter and sugar until light and fluffy.
5. Stir 2 well-beaten eggs into the butter and sugar mixture.
6. Alternate adding the banana/sour cream mixture and flour mixture into the butter/sugar/egg mixture until combined.
7. Finally, stir in vanilla extract.

8. Pour batter into greased glass pan.

9. Bake for about 30 minutes. To make sure the banana bread is done, stick a toothpick in the middle – if it comes out clean, it’s ready!

10. When the banana bread cools, sprinkle powdered sugar on top, and indulge.


You know those big, soft oatmeal chocolate chip cookies from Potbelly’s that just melt in your mouth? They’re some of the best cookies in the world.  This is our version of them.  Just as chewy, just as rich, but made with more love.  Good luck not eating the whole batch in one sitting…

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Servings: 12 big cookies, about 20 smaller cookies

1 stick of butter, softened at room temp
2/3 cup light brown sugar, packed
1 egg
½ teaspoon vanilla extract
¾ cup all-purpose flower
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups oats
Semi-sweet chocolate chips to taste (about half a bag)


1. Preheat oven to 350ºF
2. In a large bowl, mix together the butter, brown sugar, egg, and vanilla until smooth.

*Never put the butter in the microwave! I know it’s tempting, since it’s a pain to wait until it gets soft in room temperature, but melting it in the microwave messes up the texture. You don’t want to end up with liquidy, flat cookies.

3. In a separate bowl, mix flour, baking soda, cinnamon, and salt.

4. Stir the flour mixture into the wet (butter/sugar) ingredients until combined.  Don’t over-mix!

5. Stir in the oats and chocolate chips.

6. For best results (aka thick and chewy cookies) chill the dough in the fridge for as long as you can. The colder the dough, the chewier the cookies.  If you’re impatient, go ahead and bake them, they’ll still taste great.

7. On a parchment paper-lined cookie sheet, place balls of dough about two inches apart.

*No parchment paper? Spray the pan with Pam.

8. Bake cookies in oven for about 10-12 minutes, or until the edges of the cookies are golden and the top a little undercooked-looking.  Let cool on the pan, then eat!!