Slider Buns

So today it’s all about the buns. These look a little intimidating to make, but are actually super easy. And they look pretty time-consuming, but they are really not! So forget about all the excuses you might have and make them because seriously homemade and store-bought buns, just can’t compare!

And by the way, I can’t breathe. I’m still soo uncomfortable full from last night’s dinner. It was more like dinner experience. Ahhmazing. More about that tomorrow! For now I will just step on the scale and cry and after that hit the gym. Speaking of the gym, I’ve been ridiculously unmotivated and haven’t set foot in it in for over a week, so this needs to change asap so I don’t have to go shopping for bigger pants lol.

Stars: 5

Level: Moderate

Comments: These rolls are soo cute! They are soft with a slight crunch and I love the sesame seeds on top. Working with yeast always makes me nervous but this recipe is very easy to follow so don’t worry you’ve got this!

Negatives: None

Will I make these again? Yes!

Anyhow, let’s make some buns.

Pretty simple list of ingredients! Milk, rapid yeast, butter, unbleached all-purpose flour, eggs, sesame seeds, honey and salt! You probably already have everything in your pantry 🙂

Combine warm water, yeast and honey, stir and let it sit for about 10-15 mins or until it’s foamy!

Melt some butter, add some milk and 1 egg and whisk to combine. Transfer to the bowl of your stand mixer.

Add the yeast mixture to your stand mixer and top with salt and 2 cups flour.

With a rubber spatula stir to combine until all the flour is incorporated. Add the remaining flour. With dough hooks knead the dough just a couple of mins until it’s elastic and shiny. Transfer the dough to oiled bowl and turn to coat a few times. Let it rise for about an hour until doubled in size.

The dough is doubled in size and it’s time to make rolls!

Divide to dough into 14-18 balls (depending on the size you want them) and place on a parchment paper lined baking sheets. Let them rise for another 30-60mins.

Make an egg wash with egg and a little water and brush each roll with some. Top with sesame seeds and bake in 350F preheated oven for 12-15 mins or until golden brown and gorgeous!

Slider Buns

Makes 14-18 buns


  • 1 packet rapid rise active dry yeast (also known as quick-rise)
  • 1/2 cup warm water
  • 1 tsp honey
  • 1/4 cup butter
  • 1/2 cup milk
  • 2 eggs, divided 
  • 1 tsp salt
  • 3 1/3 cups unbleached all-purpose flour
  • 3 tbsp sesame seeds

Directions: In a bowl combine water, yeast and honey, stir and let it sit for 10-15 mins until foamy.

In a bowl, melt the butter, add the milk and 1 egg and stir to combine. Transfer to the bowl of your stand mixer. At this point the yeast should be foamy so add it to the stand mixer. Top with salt and 2 cups of flour and stir with a rubber spatula to combine until all the flour is incorporated and there are no dry spots. Add the remaining of flour and with dough hooks knead the dough until it’s elastic and shiny. Grease a bowl with some canola oil and add the dough, turning a few times to coat. Let it rise in a warm environment for about 1 hour or until doubled in size. Divide the dough into golf sized balls and put them on a parchment paper lined baking sheet sprayed with cooking spray. Let them rise for about 30-60 more mins. Make an egg wash with the last egg and 2 tsp water. With a pastry brush, brush each roll with the egg wash and bake at 350F for 12-15mins.

Source: Lauren’s Latest


Cuban Pork Sliders

Happy Birthday to me 🙂

Celebrating with some Pork Sliders YUM!

Although we couldn’t go on our little trip to cali because of Mr. Pickys work, I’m still having a pretty great birthday 🙂

It started off awesome by waking up to an amazing breakfast in bed that included eggs, bacon, toast and some fabulous Nutella crepes that Mr. Picky picked up from Ihop with a cute card that said “Things I’ve learned: Any pan is a no-stick pan if you no cook in it. It’s your birthday. Don’t cook.” Awww! And the most gourages bouquet of white roses and calla lilies, my favorite 🙂 Then I lounged in bed forever watching 16 and pregnant (what can I say this show is a little addictive)and went shopping with my baby sister. I was looking for a cute dress for tonight, but instead came home with a bottle of Madagascar Bourbon Vanilla Extract. That excites me more than clothes lol 🙂 So so far so good 🙂 Tonight we’ll see what my hubby has in store for me and tomorrow – bbq with the fam!

But anyways, today I have something very special to share with you. Cuban Pork Sliders. Mind-blowingly delicious. These are absolutely heavenly! The pork is soo tender and packed with flavor, the little buns are the perfect vehicle for such an amazing meat, the pickles give it some crunch and zing, everything is better with some cheese and the mustard just makes it all work. Just try them and you will know what I’m talking about ok 🙂

And tomorrow I will show you how to make the slider buns 🙂

Stars: 5+++

Level: Easy

Comments: I can’t begin to fathom how much I loved these! Very flavor-full and easy to make you can’t go wrong with this!

Negatives: None it was great!

Will I make it again? Yep for sure!


Everything you need for your pork 🙂 Yes very budget friendly! That big chunk of meat was only $5 at my grocery store 🙂

Combine all the dry ingredients for the rub and rub them all over your pork loin.

Now sear your meat in some hot oil, this step is very important! This will give your meat a nice crust but most importantly it will give it a LOT of flavor 🙂 Basically this is where the magic happens!

Now add in some broth, bay leaves, smashed garlic and onion, turn the heat down to low, cover and in about 2 hrs the meat will be absolutely perfect! And in the mean time it will fill your kitchen with fabulous smells that will drive you crazy 🙂 You will keep opening the lid to inhale the aromas!

Rest your meat and slice it 🙂 I couldn’t wait long enough lol so the first few sliders were more like pulled pork sliders but still fabulous!

Build your slider and devour! Wasn’t this easy!?

Cuban Pork Sliders

Makes about 12 sliders (I like mine packed with meat :))


  • 1.5lb boneless pork loin
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/4 tsp cumin
  • 1 tsp oregano
  • 3 tbsp canola oil
  • 1 1/2 cups chicken broth
  • 1/2 large onion, diced into large pieces
  • 5 garlic cloves, smashed
  • 2 bay leaves
  • 1 lemon, washed and sliced
  • 12+ slider rolls
  • Toppings: lettuce, provolone, pickles, mustard

Directions: In a small bowl, combine the salt, black pepper, cumin and oregano. Rub it all over the pork loin. In a large pod, over medium high heat, heat the canola oil, you want it to be hot but not smoking. Sear the meat on each side until a nice crust forms. Add the chicken broth, onions, garlic, bay leaves and lemon, turn the heat down to low and cook, covered, for 1-2 hours or until the meat is cooked through. (I actually let my meat cook longer because I was out and about.) Once the meat is cooked, remove the roast from pan and cover to rest for about 10 mins. After that, slice it thin and assemble your sliders 🙂

Source: Lauren’s Latest

Baked Mozzarella Sticks

I fricking love mozzarella sticks. To the point that I can’t get enough. And now making it at home? It’s a dangerous business, my friends. One my jeans won’t appreciate. But that’s alright because they are sort of healthy. If you eat 2. The best thing is that they are baked! And you can totally make them ahead of time, always a plus!

How can you not love them! What’s not to love? They are crispy on the outside yet perfectly melted and gooye on the inside. Dipped in some delish 3 cheese marinara sauce and we are talking about heaven on earth! I always thought mozzarella sticks are soo difficult and time consuming to make, but I was totally wrong, these couldn’t be easier! Do. it.

Stars: 5+++

Level: Easy

Comments: Baked mozzarella sticks that are crunchy and cheesy! Love them!

Negatives: None these were great!

Will I make them again? Most definitely 

Mozzarella Sticks

Makes 24 sticks


  • 12 light mozzarella string cheese (cut in half so you have 24 pieces)
  • 1 egg
  • 2 tbsp flour
  • 5 tbsp italian style breadcrumbs
  • 5 tbsp panko
  • 2 tsp parmesan cheese
  • 1 tbsp dried parsley
  • cooking spray

Directions: Place the mozzarella string cheese on a tray covered in parchment paper and place in the freezer. You need the cheese the be completely frozen so it doesn’t collapse in the oven. I left mine in for about 1hr and it worked great!

Now you need 3 different bowls. In the first whisk the egg. Second for the flour and in the 3rd combine the italian breadcrumbs, panko, parmesan cheese and parsley. Take the mozzarella sticks out of the freezer and dip them first in the flour(shake off any excess), then the egg and finally the bread crumbs. Place back in the freezer until they are fully frozen. Preheat oven to 400F. Transfer the mozzarella sticks on a baking sheet covered in parchment paper and spray them with cooking spray. Bake for 8-10 mins flipping once halfway through. Serve with marinara sauce.

Source: SkinnyTaste

Banana Foster Topping: Perfect for Pancakes, French Toast and Ice Cream

So I think we’ve already established that I adore pancakes. There’s nothing more comforting than a cloud of perfect, fluffy pancakes, topped with butter and maple syrup. Well so I thought until today. But from here on, I want all of my pancakes topped with this topping! Seriously! Melted butter, caramelized brown sugar, lots of gooye bananas and Kahlua for a hint of coffee, it doesn’t get better than this!

Yes, there is pancakes hiding underneath all this richness!

And by the way, today is not my day. Not at all. After spilling milk all over my counter, breaking a glass all over the floor and stabbing my foot on a little piece that I didn’t sweep away and then having to make the pancake batter twice because somehow I messed up the 1st and they weren’t fluffy at all, just completely flat and miserable pancakes that (by my standards) are not edible at all! And to finish it all of with spilling a bag of flour on my kitchen counter, on top of the milk, and having to clean it all up – yeah I’m a mess. But guess what! After I ate these ahhmazingly wonderful pancakes, I went for a massage with my favorite girl Miranda, who by the way has the most magical hands, gives the best deep tissue and I would marry her in a heartbeat if I could- it turns out it’s overall a pretty great day:) Tomorrow back to work, so I better get on with the laundry….

Stars: 5

Level: Easy

Comments: Yum yum yum! I love banana foster so this was incredible! The bananas melt in your mouth, the brown sugar and butter sauce tastes just like caramel and served over pancakes definitely a winner!

Negatives: None

Will I make this again? Yes

For the pancakes I used Easy Breezy Banana Walnut Pancakes (without the walnuts)

Banana Foster Topping:

Serves 2


  • 2 tbsp butter
  • 3 tbsp brown sugar
  • 2 medium large bananas (a little ripe)
  • 1 tbsp Kahlua

Directions: In a saute pan, over medium high heat combine the butter and brown sugar and cook until the butter is melted and sugar is dissolved. In a single layer add the bananas and cook for 2 mins on each side or until they are softened and covered in the caramel. Lower the heat to medium low and add the Kahlua, cook for 1-2 mins. Serve over ice cream or pancakes 🙂

Grown-Up Dark Chocolate Baileys Pudding

This turned out to be the best pudding I’ve ever had! I could eat it every day for the rest of my life and be perfectly content and never get sick of it. And most importantly, it was very simple to make with ingredients I always have on hand. I mean chocolate, butter and booze that’s pretty much our household staples!

So the husband is on a diet. He wants to get his abs back and I of course can’t really complain about that, I’m all for it. So since I’m totally supportive of his cause, I won’t be making any extremely indulgent desserts in the coming days. I really don’t get him sometimes though, he wants to eat healthy yet he’s been begging me to make him another calzone. And since I’m the best wife ever, I flatly refuse each time he asks. No need for temptation.

But this pudding, I just can’t stop thinking about it. It was soo creamy, chocolaty and the Bailey’s just took it over the top! It will be great for a party because it looks very elegant served in wine glasses and topped with some whipped cream, you have to make it ahead which is always helpful when hosting a party, needs very few ingredients and it’s a breeze to make!

Stars: 5+++

Level: Easy

Comments: A grown up pudding that is to.die.for!

Negatives: Make it ahead of time because it needs to chill in the fridge!

Will I make it again? Yes

Everything you need! Butter, milk, egg, Bailey’s, chocolate chips, cocoa powder, cornstarch, sugar and instant coffee 🙂

In a saucepan, whisk together the milk, cocoa powder, sugar and cornstarch.

Cook over medium low heat (stirring constantly) until thick. 5-7 mins.

Add half of the cocoa mixture to the egg and whisk quickly to combine.

Pour the egg mixture back into the saucepan and cook until it just reaches a boil.

Turn the heat off and stir in the butter and chocolate chips. Once melted add the Bailey’s. Divide into 4 wine glasses and chill in the fridge for a couple of hours.

Serve with whipped cream!

and Enjoy 🙂

Grown-Up Dark Chocolate Bailey’s Pudding

Serves 4


  • 1 egg
  • 1 1/2 cups milk
  • 2/3 cup sugar
  • 1/4 cup unsweetened dark chocolate cocoa powder (or you can use semi-sweet)
  • 3 tbsp cornstarch
  • 1 tsp instant coffee
  • 2 tbsp butter
  • 1/2 cup dark chocolate chips
  • 1/4 cup Bailey’s Irish Cream (I used coffee flavor)

Directions: In a small bowl, whisk the egg.

In a medium saucepan, combine the milk, sugar, cocoa powder, instant coffee and cornstarch and whisk to combine. Place the mixture ver medium low heat and cook stirring constantly for 5-7 mins or until the mixture has thickened. Remove from heat and pour half of the mixture into the egg and whisk quickly. Transfer the egg mixture back to the saucepan and cook on medium low heat just until it starts to boil. Turn off the heat and add in the butter and chocolate chips and stir until all is perfectly melted. Stir in the Bailey’s. Let it cool for 5 mins. Divide the pudding between 4 wine glasses and chill in the fridge for a couple of hours before serving. Serve with whipped cream.

Source: gimmesomeoven

Whole Wheat BBQ Chicken Calzones

Today we’re making little pockets of pleasure…aka calzones 🙂

My husband is a verry picky eater. It almost feels like I’m trying to feed a toddler. If he doesn’t like something, or at least he thinks he doesn’t, he will not give it a chance. Even if it’s absolutely heavenly! His list of foods is pretty limited, yet when I ask him what he wants for dinner, his response is “Make whatever you want” well if I make whatever I want you simply won’t eat it! So this recipe is actually by his request because it involves all of his favorite things: BBQ, chicken and cheese. Shhh! Don’t mention the onions!

And next time he tells me to make whatever I want, I think I will take a full advantage of it! Maybe an elegant tomato, mozzarella and basil tart? That sounds yum! Or strawberry shortcake, I bet he will love that lol! So that will teach him a lesson 🙂

Anyways these calzones are fab! They are crispy on the outside, yet gooye on the inside. BBQ and chicken are already a match made in heaven, but when you add the sweet caramelized onions and sharp cheddar cheese it’s just a magnificent combination of flavors! And by the way this dough is extremely simple to make! I’m always a little afraid of working with yeast, but this worked out just ahhmazing 🙂 Give it a go!

Stars: 4

Level: Moderate

Comments: These are really yummy! To save time you can buy rotisserie chicken if you don’t feel like cooking and shredding chicken. I love the caramelized onions and then top it all off with some cheese and BBQ – delicious!

Negatives: Whole wheat crust…it’s good as far as whole wheat crusts go but…just not the same…

Will I make it again? Maybe

Here’s how to make them!

Everything you need to make the dough: barely warm water, whole wheat flour, all-purpose, salt, active dry yeast, honey and canola oil 🙂

To the warm water add the canola oil, honey and yeast. Stir with a fork to combine and let it sit for 10-15 mins until foamy! 🙂

Transfer the yeast/water mixture to a large bowl and add the whole wheat flour and salt

and mix until the dough starts to come together.

Add 1/2 cup of all-purpose flour

Mix the dough until it looks like it’s coming together. If it’s still too stick add 1/2 cup more flour.

Knead on a lightly floured surface until the dough is smooth and elastic.

With a pastry brush, oil a bowl place the dough in it and turn to coat a few times. Cover with a towel and place somewhere warm until it doubles in size. About 1 1/2 hrs.

Slice 2 medium yellow onions.

Grease a saute pan and heat on medium high heat until pretty hot and add the onions.

Let them cook (stirring occasionally) until golden and then add some beef broth. As much or as little as you want. Make sure the vent is on it will smoke a little bit. Turn the heat down to low and cook for about 20 more mins.

Omg! Delish! Now add a little salt and they are ready to eat!

You need some shredded chicken. Get a few chicken breasts put in a pod cover with water add some garlic powder and a little salt and cook for 30-35mins. Let cool and shred with 2 forks or your fingers 🙂

The dough has doubled in size. Punch it down, knead a few times on a floured surface and divide into 4 equal pieces!

Roll out each dough into a circle and fill with some bbq, chicken and onions

Top with plenty of cheese and some more bbq then fold over and press all around the edges to seal. Bake in a 350F preheated oven for 20-25mins or until golden brown. Let it cool for a few mins and devour!

Serve with extra bbq 🙂

Look at that! Perfection!

Whole Wheat BBQ Chicken Calzones

Makes 4 calzones

For the dough:

  • 1/8 cup lukewarm water
  • 3 teaspoons active dry yeast
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoon canola oil
  • 2 cups 100% whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt

Directions: In a measuring cup combine the water, yeast, honey and olive oil. Stir with a fork, let it sit for 10-15 mins until foamy. Transfer to a bowl and add the whole wheat flour and salt. Stir with a rubber spatula until the dough starts to come together and add 1/2 cup of all-purpose flour. If the dough seems too sticky add the remaining flour. Knead on a floured surface until the dough is smooth and elastic. With a pastry brush, oil a bowl and place the dough in it turning to coat a few times. Cover with a towel and let the dough double in size about 1 1/2 hrs in a warm environment. Make the filling.


  • 2 medium yellow onions, sliced
  • 1/4 cup beef broth (more or less I didn’t measure so add as much as you want!)
  • salt
  • 1 1/2 lbs chicken breasts, cooked and shredded
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • bbq sauce
  • sharp cheddar cheese

Directions: Heat a saute pan until hot a grease lightly with some oil. Add the onions and cook stirring occasionally until golden. Add the broth, cover, and turn the heat down to low. Cook for 20 mins stirring every now and then until the onions are a deep golden brown color.

In a bowl or a plate combine the shredded chicken, garlic powder and paprika. Toss to combine.

When the dough has doubled in size, punch it down, knead a few times and divide into 4 equal size balls. Roll out each ball in a circle and fill with a few tbsp of bbq, lots of chicken, onions, cheese and some more bbq. Fold the top over to meet the bottom and press the edges all around to seal. Poke a few holes on top with a knife and place in a 350F preheated oven and bake for 20-25 mins or until golden brown. Let it cool for a few mins and serve with extra bbq. Voila!

slightly adapted from:HowSweetEats

15 mins Buffalo Chicken Tacos

Yep, dinner will be ready in 15 mins. No, I’m not joking.

I often don’t feel like cooking after work. I feel tired, lazy, sleepy and all I want to do is crash on the couch with some Ben and Jerry’s and a horrible (yet soo good) chick flick on Lifetime. Well this meal is for one of those nights. It’s quick, simple, easy and all the spiciness totally wake up 🙂

And by the way I saw the Avengers 3D  a couple of days ago and that was just fricking awesome! Totally a must see 🙂 So I’m starting to make a Top 100 challenge list of all the foods I should try to make, if you have any requests let me know! I’m sure there will be a lot of mess, flour, butter and frustration involved just bare with me lol! Also once the list is complete I will set a deadline to finish it by so I will keep you posted 🙂

Stars: 4

Level: Easy

Comments: If you are a Buffalo sauce lover this is for you! Very easy, you’ll have it on your table in no time!

Negatives: I’m not huge on Buffalo sauce so if you are not all that into it either you can use BBQ sauce instead!

WIll I make it again? For me probably not. For the hubs – definitely!

But anyways, let’s get back to the chicken!

Everything you need! +Black Pepper

Cube the chicken. Add some salt and pepper and mix to combine.

Combine the flour, cornstarch, cayenne and garlic powder

Dredge the chicken in flour mixture and shake off any excess.

Over medium high heat in a preheated skillet (with some oil) fry up your chicken on both sides until golden brown

Oh yeah!

Now cover the chicken with plenty of buffalo sauce!

Now put some chicken on a warm tortilla wrap with some lettuce and cheddar cheese and eat up 🙂 Serve with ranch.

15 mins Buffalo Chicken Tacos

Serves 2-3


  • 1 1/2 lbs chicken breasts, cubed
  • salt and pepper
  • 1/3 cup flour
  • 3 tbsp cornstarch
  • 1/8 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tbsp canola oil
  • 1/3 cup buffalo wing sauce
  • to serve: flour tortillas, shredded lettuce, cheddar cheese and ranch

Directions: Salt and pepper the chicken cubes. In a bowl, combine the flour, cornstarch, cayenne and garlic powder. Toss in the chicken to coat and shake off any excess flour. Heat up a skillet over medium high heat and grease with oil. Cook the chicken about 3-4 mins per side or until cooked through. Transfer the chicken to a bowl and mix in the wing sauce. Serve with tortillas, lettuce, cheese and ranch! Enjoy

Source: NavyWifeCooks

Easy Breezy Banana Walnut Pancakes

I love pancakes… soo much… So here’s another way to use an extremely ripe banana 🙂

So you remember those bananas I had pretty much dying on my counter? Well here’s what I did with the second one. Unfortunately, I didn’t have enough time to save the 3rd one but 2 out of 3, I did pretty good 🙂 These pancakes are soo easy, really tasty and I love the natural sweetness of the ripe banana! Top with some chopped walnuts for some crunch and plenty of syrup and there you have it a breakfast that will keep you full for hours that is actually not bad for you 🙂

By the way my birthday is in 15days! Oh yeah! We are taking a little trip to cali for the weekend and I’m really looking forward to it 🙂 Just a couple of days away will be soo good! And nothing is more relaxing than slurping a strawberry margarita in a cute beach restaurant in Santa Monica, I’m all for it 🙂

Let’s get back to the pancakes! Here are a few tips:

– Don’t overmix the batter! This is Very Important! Mr. Picky likes to make breakfast.Especially on holidays, anniversary and birthdays he makes me breakfast, eggs, bacon and toast. Now although I love it and I appreciate it, the man is not that great at making pancakes. I mean the taste yummy, but they are always supper flat and I like a light, fluffy pancake. One of the reasons is that he overbeats the batter! He whisks it until it’s perfectly smooth and you really don’t want to do that. You want the gluten in the flour to do its thing to create a perfect fluffy pancake every time! So when you add the wet to the dry ingredients, stir with a spatula just until all the dry ingredients are wet and there are no dry spots.The batter will be lumpy but that’s ok, once the pancakes are cooked there won’t be any lumps in the finished product just a perfectly fluffy pancake.

– Don’t smash the pancakes! This is another thing that Mr. Picky does. Once you flip the pancakes, just let them cook. Don’t smash to flatten with a spatula! Just don’t! That also makes for obviously a flat pancake. I’m not sure why he does it, but just please don’t.

– If you want a really light pancake, separate the egg whites and yolks and beat the egg white until stiff peaks form, set aside. Once you combine the wet and dry ingredients together, just fold in the egg whites and cook as directed. This will make the pancakes very light and fluffy with a slightly crispy edges!

– Also to make a fluffier, lighter pancake it’s best to sift all the dry ingredients together a few times! And if you are making a special breakfast for a birthday or your anniversary you can also use cake flour. I never have cake flour layng around so here’s how to make it:

for 1 cup of cake flour sift together 7/8 cup all-purpose flour with 2 tbsp cornstarch

for 2 cups of cake flour sift together 1 3/4 cup all-purpose flour with 1/4 cup cornstarch

This can also be used in substituting cake flour in cakes! So no need to buy it anymore, it works just as good!

– You know your pancakes are ready to flip when little bubbles start forming on the surface 🙂 Don’t flip them any sooner or they will fall apart!

– Make sure your pan is hot but not too hot! If your pan is close to smoking, let it cool! Your pancakes will cook wayy too quickly and burn! Also although the outside will appear overcooked, the inside will be most likely runny! So medium low heat is best 🙂

– Once you flip your pancakes, the second side will cook much faster, soo cook for about 1-2 more mins. That side won’t brown as evenly as the first, but that’s ok!

– To keep pancakes warm, preheat oven to 200F and place them on a baking sheet.

So there you have it! Now go make some pancakes!

Stars: 5+++

Level: Easy

Comments: Fluffy pancakes that are slightly sweet, quick and yum! I love the crunch from the walnuts 🙂 Leftovers are great frozen and reheated in the microwave.

Negatives: none

Will I make it again? yes

Combine the dry ingredients!

Now the wet!

Slowly pour the wet in the dry

Stir to combine! Batter should be lumpy

Make pancakes! 🙂

Oohh yeah!

Now just eat them 🙂

Easy Breezy Banana Walnut Pancakes

Makes 7-8 pancakes


  • 1 1/2 cups flour
  • 2 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 medium large banana, very ripe, mashed
  • 1 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • chocolate chips if you are into that kind of stuff 😉
  • 1/4 cup chopped walnuts for serving

Directions: In a bowl, whisk together all the dry ingredients. In a separate bowl or your measuring cup whisk together all the wet ingredients. Slowly add the wet to dry and stir to combine just until all the dry ingredients are wet and there are no dry spots. Make pancakes! Top with chopped walnuts and plenty of syrup!

Slightly adapted from: Williams Sonoma

Dark Chocolate Banana Cupcakes with Brown Sugar Peanut Butter Buttercream

Ohh yes! These cupcakes are soo extremely moist! Ahhmazing!

Wanna know something!? I am a mess.

I start a fire on a daily base.

I’m horrible at multi-tasking (that explains the fires).

I scream when my dough doesn’t want to rise.

I hate making buttercream. Hate it – passionately!

I get angry when I don’t get thinks right the first time.

I avoid doing things I don’t want to do. Big Time.

Especially laundry.

I put things off and remember to do them last-minute such as:

car registration, oil changes, dishes, you know how it is!

You really don’t want to look in my purse, it’s an atomic bomb just ticking to explode! Seriously lol. You can find anything and everything in it! A billion receipts, make up, grocery lists I never follow, spoons?, and a ton of gum paper wrappers….

And speaking of grocery shopping even if I have a list I always forget something! So on a good day I only go 1 for a couple of items, on a bad day about 3 times….I get distracted…

My closet is soo disorganized that every so often when I’m trying to look for something I end up finding something else that I haven’t worn in a year. Why go shopping, just recycle 🙂

I’m a very impatient driver, like please can we just all keep moving here!?

I’m pretty afraid of my crockpot, I always envision coming home to a massive fire caused by it.

And most of all I hate making buttercream! Wait I already mentioned that…oh well..

So now you know!

Yesterday I had 3 bananas laying around and they were beyond ripe! So I knew I had to use them somehow and figured why not make some cupcakes? Sure that sounds yummy. Oh crap, so now I have to make buttercream, awesome… I mean it’s really not hard to make, I just find it tedious! And I hate super sweet confectioners sugar taste to it so when I found this recipe I knew this was it 🙂 No powdered sugar involved! Say what? None! 🙂 The cupcakes are sooo easy to make and you can have the batter ready in no time! Easiest cupcake batter! The frosting is a little time-consuming (and shaw I say tedious?!) but tasted great! Great way to use a banana! And within the next couple of days I will show you what I did with the rest 🙂

Stars: 5

Level: Moderate

Comments: The cupcakes are moist, chocolaty, the frosting is slightly salty with a nice peanut flavor. Peanut butter, bananas and chocolate? match made in heaven!

Negatives: None

Will I make it again? Yes

So here’s how to make these tasty treats!

Mix together the dry ingredients!

in a small bowl or your measuring cup(thats what i did!) mash that banana 🙂

add the egg, water, milk, oil and vanilla and whisk to combine 🙂

Add the wet ingredients to the dry and stir to combine. Batter will be a little lumpy but that’s exactly how it should be 🙂

Pour in muffin tins it will make exactly 12 cupcakes 🙂

Bake for 20 mins or until a toothpic comes out clean

In a small saucepan or heatproof bowl, combine brown sugar, egg whites and salt

Put that over a bigger saucepan with simmering water and heat until the sugar dissolves and its warm to the touch.

Transfer to the bowl of electric mixer and beat on medium speed for 15 mins or until fluffy!

Mix on high for about 7 mins or until nice peaks form

Add the peanut butter a little at a time and beat to combine.

Add the butter a tbsp at the time and beat after each addition

thats it! Frost your cupcakes

Make sure you eat one while still frosting! its ok I understand, they are too good to ressist!

  • 1 cup white sugar
  • 1 scant cup all-purpose flour
  • 3/8 cup unsweetened cocoa powder, dark cocoa preffered!
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 tsp cinnamon
  • 1 large egg
  • 1/2 cup mashed ripe bananas (about 1 medium sized banana)
  • 1/2 cup warm water
  • 1/4 cup milk
  • 1/4 cup canola oil
  • 3/4 teaspoon vanilla extract

Directions: Preheat oven to 350F.Combine the dry ingredients together in a bowl (from sugar to cinnamon). In a separate bowl whisk together all the rest of the ingredients. Slowly pour the wet ingredients into the dry and stir to combine. You want all the dry ingredients to be wet and the mixture to be still a little lumpy. Divide the batter into 12 cupcake tins and bake for 20 mins or a toothpick inserted in the middle comes out clean. Let the cupcakes cool completely before frosting!

Brown Sugar Peanut Butter Buttercream


  • 2 large egg whites
  • 1/2 cup packed brown sugar
  • 1/8 tsp salt
  • 1/4 cup smooth peanut butter
  • 1 stick unsalted butter

Directions: In a heatproof bowl, stir together egg whites, brown sugar and salt. Over simmering water, heat the mixture until the sugar has dissolved and the mixture is warm to the touch. Transfer to your standing mixer and beat over medium speed for 15 mins or until fluffy. Raise the speed to high and mix until stiff peaks for about 7mins. Reduce the speed to medium low and slowly start adding the peanut butter and then the butter (1tbsp at a time!) Frost your cupcakes 🙂

Delicious Flourless Brownies with a secret ingredient :)

Brownies, one of the world’s greatest pleasures 🙂

These brownies are flour-free and guilt-free! And the secret ingredient is…. BLACK BEANS! Yes, you got that right! And you really can’t taste them! The flavor is a little different, but not in a bad way, and Mr. Picky couldn’t even tell the difference 🙂

As you might already know I love sweets, so if there’s a way or a recipe I see that is somewhat healthy I’m all for it! That way I can eat my dessert and not have to run 5 miles on the treadmill tomorrow 🙂 These are very decadent with only 123 calories! They take less than 5mins to prepare and as long as you have a food processor you are good to go 🙂

Everything you need! Sugar, melted butter, cocoa powder, 2 eggs and 2 egg whites, vanilla extract, a can of black beans and chocolate chips 🙂 Bet you have everything in your pantry! I did.

Place all the ingredients excluding the chocolate chips into the food processor and pulse until smooth.

Pour the batter in a baking dish top with chocolate chips and bake for about 30mins.

Look pretty awesome, no!?

Ooh yeah!

Now, this is ahhmazing!

Here’s how to make these awesome brownies:

Delicious Flourless Brownies with a secret ingredient

Makes 1 8×8 baking dish


  • 1 15oz can black beans
  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup + 1 tbsp cocoa powder
  • 1 tsp vanilla
  • 2/3 cup sugar
  • 1/2 cup chocolate chips

Directions: Preheat oven to 350F. Grease a 8×8 baking dish with cooking spray.

In a food processor, blend the first 7 ingredients together until smooth. Pour in the prepared baking dish and top with chocolate chips. Bake for 30-35 mins or until just set in the middle. Cool completely before cutting into squares. Serve with ice cream!

The easiest brownie recipe ever!

From: tastefullyjulie

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