This recipe was a bit of an experiment that I got from my Better Homes and Garden Cookbook (I was mainly drawn to it because of its name) and I've posted the recipe below for you to try. I wasn't too sure what to expect, but from what I researched I think they turned out well and are best served at breakfast maybe with some honey or whipped cream. They kind of look like a yorkshire pudding but taste more like a cream puff without any cream in the middle. The have a soft hollow center and a crispy outside that are best served warm right out of the oven. They taste like an egg pastry, so if you don't like the flavor of eggs you may not enjoy them. I think they may be good with a little grated cheese mixed into the batter to go with the eggy flavor of them. They were definitely a fun experiment to make!
Although my favorite banana bread recipe is my mom's (which I believe to be the best), I thought I should try out other recipes as well. I decided to try this recipe for a Low Fat Banana Bread that I found on CookieMadness.com; eventhough, this recipe from Joy of Baking sounded good as well. The banana bread didn't taste very low fat (which is a good thing), it had a great vanilla buttermilk flavor loaded with banana goodness.
This week was all about muffins, from the thousands of muffin recipes that I found and liked, I only ended up making two different muffin recipes. It was hard to choose which muffins to make but I ended up decideing on Blueberry Buttermilk Muffins and Chocolate Chip Muffins. Both recipes turned out well (not as great as I would have liked them), but everyone at work seemed to enjoy them. Personally I liked the blueberry muffins better, mainly because of their great flavor, but I wish the textu
The original recipe for this post came from All Recipes that I found a long time ago called Ultimate Maple Snickerdoodles. These cookies were so good when I made them the first time that when I stumpled upon the recipe again I just had to make them. Unforunately I didn't have any maple syrup or maple sugar which is kind of the essence of the cookies, but I decided to make them anyway because of their great chewy texture. I ended up replacing the maple syrup with molasses and water, and added extra sugar to replace the sweetness from the missing maple syrup. I also replaced th