Sunday, 22 April 2012

Roasted Red Pepper Alfredo with Mushrooms, Turkey Sausage and Fettuccine

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Hello all! Sorry for being MIA this week. I had exams ALL week, and I was staying in my dorm. When I'm in Ottawa during the school year, I stay in my dorm during the week and spend most weekends at my grandma's. That's where I do all my cooking-- it's hard to cook with just a dirty microwave that I share with the rest of my floor (ew) while I'm in my dorm. So I've been busy taking exams and I haven't even had access to a kitchen to cook, hence the total lack of posts this week. 

Actually, I won't be posting any recipes for two weeks-- I'm going to Paris!! I'm actually in the airport waiting for my flight as I'm writing this. So while I'll try to write a few posts about Paris, I won't be posting as usual for two weeks.

Anyway, back to the food. Friday night I went to my grandma's and made this dish and it was SO good! I love pasta and I love creamy sauces (healthy combination, I know). It was so simple too! This is a simple mushroom Alfredo sauce with pureed roasted red peppers added. And, of course, you can leave the turkey sausage and/or mushrooms out. Also, feel free to use regular Italian sausage- I used turkey because I don't eat red meat. I just think the combination of the two works perfectly in the roasted red pepper sauce. This sauce isn't spicy or too hot, but it has a perfect red pepper flavour. It was awesome. This is definitely something I'll be making again!

Roasted Red Pepper Alfredo with Mushrooms, Turkey Sausage and Fettuccine
Yield: 4 servings

  • 2 medium red peppers, cut into wedges
  • 1 cup mushrooms, sliced
  • ½ cup butter
  • ½ cup heavy cream
  • 1-½ cup shredded Parmesan cheese
  • 3 cloves garlic, minced
  • 1 pound Fettuccine noodles, cooked
  • 2-4 Italian turkey sausages (your preference)
  1. Cook turkey sausages according to instructions on package. Set aside.
  2. Preheat oven to 425ºF. On a baking sheet, toss red pepper wedges with a light drizzle of olive oil and a pinch of salt and pepper and spread in a single layer. Roast for 18-20 minutes until peppers are tender and slightly charred. Remove from the oven and in a food processor or blender, add roasted red peppers and blend until pureed. Set aside.
  3. In a medium saucepan, melt butter over medium heat. Saute the garlic and mushrooms for about 5 minutes, or until the mushrooms are golden and fragrant. Turn to low heat and add heavy cream, cheese, and red pepper puree, and turkey sausage. Cook over low heat, stirring occasionally, until cheese is melted.
  4. Toss sauce with fettuccine and serve, sprinkling with Parmesan cheese if desired. 

    Recipe adapted from Tasty Kitchen.
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Saturday, 14 April 2012

No-Bake Chocolate, Peanut Butter and Oatmeal Cookies

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I remember when my mom made these, and I've always wanted to try to make them (she says she doesn't remember making them- but I remember eating them, so whatever). I found the recipe on Brown Eyed Baker (if you couldn't tell by now, my favourite site to find dessert recipes) and I couldn't wait to try them! I love these cookies. They're super easy, don't require an oven, and seriously delicious. They're kinda chewy and kinda crunchy and have the perfect balance of peanut butter and chocolate (if you can't tell that by the fact that half of the dessert recipes on this blog include peanut butter and chocolate together- I LOVE it). These are addictive-- I actually ate five in one sitting. Dangerous.
This will be a great recipe for me in the summer, because I'll be in Houston and it gets ridiculously hot- and the last thing I'll want to do is turn on an oven! And these are really easy to make, so I'll be able to make them with my little sisters and the girls I will be nannying for :)

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies
Yield: About 2 dozen cookies
  • ½ cup (1 stick) butter
  • 2 cups granulated sugar
  • ½ cup milk
  • 4 tablespoons cocoa powder
  • ½ cup peanut butter
  • 2 teaspoons vanilla extract
  • 3 cups quick-cooking oats
  1. Add the first four ingredients to a 4-quart saucepan.
  2. On high heat, bring to a rolling boil and let boil for 1 minute.
  3. Remove from heat.
  4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
  5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
  6. Let cool in the refrigerator until set.
Recipe adapted from Brown Eyed Baker

P.S... how do you guys like the new layout?

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Friday, 13 April 2012

Yogurt Breaded Chicken Breasts

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I had some yogurt I wanted to use up, when I found this recipe on Six Sisters' Stuff I figured this would be a great way to do it. The chicken was perfectly moist, had a bit of tartness from the yogurt, and really flavourful. I loved it! Great, simple and healthy recipe :)

Yogurt Breaded Chicken Breasts
  • 8 ounces plain yogurt
  • 1¼ cup bread crumbs (I used whole-wheat saltine crackers crushed with a food processor)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons italian seasoning
  • 1 teaspoon oregano
  • 4 boneless chicken breasts
  1. Pound chicken down to desired thickness (mine was about a centimetre thick).
  2. Preheat oven to 350 degrees F. Sprinkle ¼ cup breadcrumbs on a 15x10x1" pan (this will keep the chicken from getting soggy at the bottom).
  3. In a shallow bowl, stir together bread crumbs, Parmesan cheese, oregano and italian seasoning. Place the yogurt in another shallow bowl.
  4. Sprinkle the chicken with salt and pepper on each side. Coat with yogurt and roll in crumb mixture. Place in pan on top of the breadcrumbs.
  5. Bake uncovered for 30-35 minutes, or until chicken isn't pink on the inside and the juices run clear. 
Recipe adapted from Six Sisters' Stuff.
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Thursday, 12 April 2012

Peanut Butter Swirl Brownies

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I saw this recipe on Brown Eyed Baker and I knew I had to try them- I LOVE peanut butter and chocolate... and brownies. However, I had a heck of a time actually making them.

I originally made the actual brownie recipe on the Brown Eyed Baker website, but... I had a bit of a travesty in the kitchen! I messed up on two accounts. First, I used double the amount of melted butter in the peanut butter swirl on accident so my brownies were RUINED. The peanut butter swirl was way too liquidy and it was boiling and bubbling instead of baking! Seriously tragic! I had to throw that batch away.
Secondly, I used a double boiler instead of a large bowl OVER a pot of simmering water. So my chocolate and butter mixture was too hot and didn't combine with the sugars correctly. So, needless to say, it was a total failure.

I made the recipe again (because I had promised my cousin who helped me move out of my dorm that I would bake him something), but with a brownie mix this time- I was NOT going to go through all the work for the original recipe! And the result? Great! They were delicious. The peanut butter swirl is SO delicious and easy to whip up.

I'm not going to include the brownie recipe that was originally on Brown Eyed Baker because, even if my brownies didn't turn out to be a disaster, I found that recipe too work-intensive. If you want the original brownie recipe, check out her site!

 Peanut Butter Swirl Brownies
  • Your favourite brownie recipe for an 8x8 pan (I used a mix) 
  •  ¼ cup (4 tablespoons) unsalted butter, melted
  •  ½ cup powdered sugar
  •  ¾ cup creamy peanut butter
  •  ¼ teaspoon salt
  •  ¼ teaspoon vanilla extract
  1. Prepare brownie recipe as directed and pour into 8x8 pan.
  2. Whisk the rest of the ingredients in a medium bowl.
  3. Drop the peanut butter mixture into the brownie batter using a spoon. With a butter knife, swirl the peanut butter mixture by running the knife crosswise and length wise through the batters.
  4. Bake according to the directions on the brownie recipe.
Recipe adapted from Brown Eyed Baker.
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Monday, 9 April 2012

Lemon Yogurt Cake

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One of the best smells in the world is the scent of lemon. While this loaf was baking the whole house smelled like lemon, it was amazing! This is the perfect cake for spring- very fresh and tangy, but still perfectly sweet.

I got this recipe from One Perfect Bite and the only change I made was omitting the lemon extract. If you have it, go ahead and use it! (1/4 teaspoon to be exact.) I didn't have it on hand and "use what you have in your pantry" is my mantra. This cake-loaf-whatever-you-call-it was still so good! It was super moist, tart and just the right level of sweetness. I loved it and so did my family!

However, this loaf is VERY lemony. If you're not a huge fan of lemon, I recommend you skip the lemon-sugar mixture when the loaf comes right out of the oven. (But not the glaze! The glaze is too delicious to skip.) I tried to be semi-healthy by using applesauce instead of oil, and it turned out wonderfully- the applesauce gives a spongier texture which I just love. You can also use mashed bananas in the place of oil, if you like. Or, you can use half oil and half applesauce/mashed bananas.
You can also cheat and use the bottled lemon juice instead of fresh- but I recommend fresh because the flavour is so much more pronounced.

(Also: My method for testing if loaves/cakes/cupcakes/etc. are done is to press my finger lightly on the loaf. If my fingerprint bounces back and the loaf keeps its shape, it's done. If the indent of my finger stays on the loaf, it needs a few more minutes.)

Lemon Yogurt Loaf 
Yield: 1 Loaf (8-10 slices)
  •  1-1/2 cups all-purpose flour
  •  2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1-1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil (or applesauce or mashed bananas)
  • 1/3 cup freshly squeezed lemon juice
  1. Preheat oven to 350 degrees F. Grease an 8-1/2 by 4-1/4 by 2-1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour pan.
  2. Sift together flour, baking powder, and salt into one bowl. In another bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With a rubber spatula, fold vegetable oil (or applesauce/bananas) into batter, making sure it’s all incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in center of the loaf comes out clean.
  3. Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until sugar dissolves and the mixture is clear. Set aside.
  4. When cake is done, allow it to cool in pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon-sugar mixture over cake and allow it to soak in. (Note: if you're not a fan of super-lemony taste, I recommend you skip this step.) Cool.
Lemon Glaze
  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice
  1. Combine confectioners’ sugar and lemon juice and pour over cake. Let sit till set. 
This recipe was adapted from One Perfect Bite.

Izzy V.
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Sunday, 8 April 2012

Mocha Cupcakes with Espresso Buttercream Frosting

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I'm giving myself a challenge: to make all of Brown Eyed Baker's top 10 cupcake recipes. This is my first go-round. I decided to try out Mocha Cupcakes first because I LOVE coffee and chocolate. I don't think there is a better combination in the world! (Okay, chocolate and peanut butter is a close second.) 

The result? AMAZING. I'm obsessed. The coffee and chocolate work wonderfully together: the flavour is perfectly balanced, not too much on either spectrum. The cupcakes were moist, creamy, and incredibly tasty. And the frosting... oh, the frosting. It was heavenly. It took a heck of a lot of beating, but it was SO worth it. It's light, fluffy and melts in your mouth. It also has a perfectly light coffee flavour that doesn't overpower the cupcake.

This was an awesome recipe that you just have to try. I would skip my Starbucks any day to have one of these for breakfast! These were fabulous.

(Also, I apologize for the rudimentary icing job. I'm still learning!) 

I have a confession, however: I didn't use espresso! Instant coffee was what I had on hand, so that's what I used (I've adapted the recipe to accommodate that). I always try to accommodate recipes to use what I already have in the kitchen.

Mocha Cupcakes with Espresso Buttercream Frosting

Mocha Cupcakes
Yield: 12 cupcakes
  • 1⅓ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ½ cup strong brewed coffee
  • 1½ teaspoons espresso powder (2 teaspoons instant coffee powder)
  • 1 teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, at room temperature
  1. Mix the espresso or instant coffee powder into the brewed coffee until dissolved; set aside to cool to room temperature.
  2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
  3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
  5.  Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Espresso Buttercream Frosting
Makes enough to frost 12 cupcakes
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2½ cups powdered sugar
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons espresso powder (1¾ teaspoons instant coffee powder)
  1. Mix the espresso powder into the vanilla until dissolved; set aside.
  2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
This recipe was slightly adapted from Brown Eyed Baker.

Izzy V.
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Saturday, 7 April 2012

Everything but the kitchen sink Alfredo sauce with linguini

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This isn't a recipe, per se, but rather "inspiration." ;) This is a great way to spice up a canned alfredo sauce. I didn't have cream to make homemade alfredo, and it being the day before Easter I knew the grocery stores would be insane. I hate crowds and I was not about to deal with all that for some cream! So although I try to make everything homemade I can, I decided to use a Classico® brand mushroom alfredo sauce I had in the pantry.

I had a few vegetables that I wanted to use up in the fridge, as well a bit of Chardonnay. I decided to make a vegetable alfredo sauce with white wine. Sounds fancy, right? I roughly chopped 2 cloves of garlic and some mushrooms, zucchini, onion and green pepper (all in all about 2½ cups of veggies). So all I did was saute those vegetables on medium heat until they were soft and fragrant and then added about 1/4 cup of flour to make a roux. I stirred the roux for two minutes to get rid of the starchy taste and then I added about a cup of white wine and a 1/2 cup of milk. I cooked the liquids down for a few minutes and then I added the canned alfredo sauce. Then I simply turned the heat down to low and brought the sauce to a very light simmer and let it thicken while I got the pasta and garlic bread ready.

You could use any vegetables you have in your fridge, and this would even be great with a marinara sauce (although I'd use red wine instead of white). Like I said, this isn't much of a recipe, but I wanted to share how I made a canned sauce taste amazing! My family loved it.

Cheers and happy cooking,
Izzy V.
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Friday, 6 April 2012

Chicken and Dumplings

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I can't even tell you how many times I've made this. I make this often for my family, and every time I cook for my boyfriend's parents, I make this dish. They're all crazy about it! This recipe has gotten rave reviews from every single person who has tried it (with one exception: my little sister who doesn't like creamy soups). Seriously, everyone loves it!

You can also use Pillsbury biscuits instead of making your own dumplings- that's what I often do when I'm in a pinch for time or just don't feel like going through the effort to make homemade (although this recipe is super easy). It's still delicious that way! This is a simple and hearty recipe that I believe everyone should have in their roster :)

Chicken and Dumplings

Buttermilk-Chive Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup chopped chives
  • 3/4 to 1 cup buttermilk (you can also use regular milk if you don't have buttermilk)
  1. Sift the dry ingredients together in a large bowl. 
  2. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like. 
  • One whole chicken (I usually buy a rotisserie chicken from the grocery store, but you could roast your own chicken or poach about 2 large chicken breasts and use those)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 carrots, diced 
  • 1/4 cup onion (1/4 of a large Spanish onion), diced 
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 1 cup frozen peas (I used corn this time because I was out of frozen peas, good substitute!)
  • 1/4 cup heavy cream
  1. In a large pot, over medium heat, add the butter and oil. Add the onion, carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas.
  2. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in  heavy cream.
  3. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper, if desired.
Recipe adapted from Tyler Florence.

Izzy V.
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Homemade Reese's Peanut Butter Eggs

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Easter always comes with the best candy. For me, that means Reese's Peanut Butter Eggs- I'm a freakin' loon about peanut butter and chocolate together. Is there any better combination?

So when I saw these on Brown Eyed Baker, I knew I had to try them! I want to begin making homemade versions my favourite chocolate candy bars. I'm helping my grandma host Easter dinner this year, so I figured I'd make a little after-dinner treat. (Even when you're full, there's always room for a treat- right?) Even if you can't make these until after Easter, these would be great as little round truffles (i.e. Buckeyes), which are really popular lately.

These Peanut Butter Eggs only have 6 ingredients (most of which you have on hand already) and take one hour to make. How much simpler can it get? It would probably take you longer to go to the grocery store and buy Reese's Peanut Butter Eggs. (Especially with Easter being on Sunday!) These are way better than store-bought-- but aren't most things better homemade? These are seriously delicious. These would be great as gifts, either to kids or the people you're hosting dinner for!

My eggs aren't perfectly egg-shaped and the chocolate layer isn't perfect, either. I'm still learning styling and being a bit neater in my cooking, so bear with me :)

Homemade Reese's Peanut Butter Eggs
Yield: About 15 eggs (depending on how big you make them)
  • 1 cup creamy peanut butter
  • ¼ cup unsalted butter
  • ¼ cup light brown sugar
  • 1¼ cups powdered sugar
  • 2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
  • 2 tablespoons vegetable shortening
  1. Line a baking sheet with wax paper or parchment paper; set aside.
  2. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.
  3. Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.
  4. Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. Store in the refrigerator in an airtight container until ready to serve.
Recipe from Brown Eyed Baker.

Izzy V.

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Thursday, 5 April 2012

Chewy Chocolate Chip Cookie Bars

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I think I just fell in love. When I came across this recipe, I knew it was fate- they called to me. These Chocolate Chip Cookie Bars are combination of my two favourite things: chocolate chip cookies and brownies. They have the consistency of chewy, moist brownies and have the sweet, buttery flavour of chocolate chip cookies. There is also a hint of coffee due to a small amount of espresso in the batter, which adds a wonderful depth of flavour. (Confession: I used instant coffee instead! It was what I had on hand, and being a student, I try to be frugal.) Plus, they are loaded with chocolate- a whole bag's worth of chocolate chips. And chocolate... well, it's pretty much my life.

Seriously, how good do they look?! Browned outside, gooey, chewy, chocolately goodness inside... You simply can't go wrong with this one, folks.

Chewy Chocolate Chip Cookie Bars
  • 2/3 cup (10 2/3 tablespoons) butter
  • 1 pound (2 firmly packed cups + 2 tablespoons) brown sugar
  • 3/4 teaspoon salt (1 teaspoon if you’ve used unsalted butter)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 ¼ teaspoons baking powder
  • 1/2 teaspoon espresso powder (or instant coffee)
  • 2 ¾ cups all-purpose flour
  • 3 cups (or one 16-oz bag) of milk chocolate chips 
  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  2. Melt butter, and stir in brown sugar. Add salt vanilla extract and stir until smooth.
  3. Add eggs one at a time, beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through this process. The eggs should thicken and lighten the batter.
  4. Add baking powder and espresso power. Add flour and stir until well combined.
  5. Add chocolate chips. Stir until the chips are thoroughly dispersed throughout the batter.
  6. Scoop the batter into the prepared pan, spreading it to the edges with wet hands. Smooth the top as best you can.
  7. Dump the batter into a lightly greased 9x13 pan. Then flatten it out with wet hands. I always tend to push all the batter to the edges, so make sure that it's all flat!
  8. Once you've flattened out the dough, bake at 350 degrees F for 32-33 minutes. Don't bother testing it with a toothpick, because it won't be fully cooked in the middle when it's finished. The bars finish cooking as they cool, which is how they become so moist and gooey in the middle. Just touch it lightly with your finger and if the crust bounces back, it's done. If the indent of your fingerprint stays, bake it for a few more minutes. And then be sure to cool these for at least 15 minutes: if you cut into it too soon, it will be undercooked and too doughy. Remember: good things come to those who wait. In this case, wonderful, fudgy, delicious chocolate chip cookie bars!
This recipe was slightly adapted from King Arthur Flour.

Izzy V.
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Wednesday, 4 April 2012

Peanut Butter and Banana Frozen Sandwiches

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Spring is here! Hopefully you guys are having nicer weather than we are here in Canada. It's still in the 30's even though it's April. Seriously depressing. However, that's not gonna stop me from celebrating the warmer weather in other places with a quick and healthy frozen treat.

These peanut butter and banana frozen sandwiches are great for kids. They're super tasty and crazy simple to make. Kids can even help in the preparation by mashing the banana and mixing it up with the peanut butter! Once the sandwiches have frozen they just taste like a sweet peanut-buttery ice cream treat-- I have a sister who absolutely hates bananas and she couldn't get enough of these sandwiches. These are great for picky eaters. (If you have a kid who doesn't like bananas, I would recommend adding a couple more tablespoons of peanut butter to make the sandwiches taste less like bananas.)

I'm going to be a nanny for the summer and I'm totally gonna make these for the girls I'll be watching! These would be great for a day out in the park or the pool. These are healthy, easy, and tasty: great for the hot weather.

Peanut Butter and Banana Frozen Sandwiches
Yield: Approximately 12 sandwiches 
  • 2 bananas, mashed
  • 1/2 cup peanut butter
  • Two dozen or so graham cracker squares 
  1. Combine the peanut butter and bananas. Spread desired amount on graham crackers to make a sandwich.
  2. Freeze for an hour or so until the filling is firm.
Ridiculously easy, right? 

Over and out,
Izzy V.
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