I love party food. I’m all for crafting a meal, too, but I really enjoy making anything mini. So when we had a little get together for my husband’s birthday, I knew I wanted to make something mini. My goal for this year is to challenge myself with cooking. It started with making raspberry soufflés and now I can say I have also made mini cheesecakes, without having to use a springform pan!
Hi friends! I’m Susannah from the blog Feast + West, and I’m a new contributor at My Cooking Spot. On my blog, I share recipes, cocktails, travel guides and the best of design. I love food that tells a story or sends you on a walk down memory lane, and I look forward to sharing it with you.
Though I get along well with most foods, bananas bring out my fickleness. I buy a bunch every so often, and I’ll enjoy eating them for a day or two. And then I’ll lose interest — it’s a texture thing — and let them sit on the counter for a few more days to earn their spots. Once they’re almost all the way brown, I get interested again.
That’s because I know that those soon-to-be-rotten yellow fruits are ripe and ready to star in an old favorite — banana bread. I love banana bread for its versatility: You can eat it for breakfast, dessert or even a snack.
Hi all, I’m Cat, blogger at The Rustic Willow and new My Cooking Spot Contributor. My specialty is simple recipes that are sure to wow your family and your guests! I’m so excited to be here today and can’t wait to share delicious food with you.
Have you ever woken up and decided you just wanted something sweet to go with your coffee? You don’t want a piece of fruit or a yogurt: You want to indulge. That’s where this recipe idea came from! My grandfather has a biscotti every single morning before breakfast, and I know a lot of other people dip biscotti in their coffee. But I thought biscotti would be 10 times more delicious dipped in chocolate and almonds. And guess what? I was right.
I’m quite bad at following recipes. I often find one that I have everything, but 1 item and so I decide to c hange it up and add my own items to replace it.
Then it becomes my very own creation recipe, and because I’m so organized I write it all out on a pretty recipe card and store it. Maybe that part is only in my mind . . .
But with this recipe I decided to actually follow a recipe down to an exact pinch of salt.
