Whoa. Like seriously whoa. I’ve just created the most amazing love child of my Peanut Butter Balls and Soft Serve Banana Ice Cream. From scratch Peanut Butter Banana Ice Cream with a homemade chocolate sauce… all vegan friendly. Whoa.
I am so in love with this. I cannot believe A. how easy it is and B. how delicious and healthy it is. So my old middle school BFF, Stephanie @ The Cozy Cook who I reconnected with over some Poutine, posted this Soft Serve Banana this weekend and the minute I saw it, I had to try it. Have you checked out her blog yet? You should, because it is amazing. Not only is she and her little pup Toby so stinkin’ cute, but her food and photography is killer!
Anyway seriously, once I saw this I cut up some bananas and threw them in the freezer. Because well, we always have bananas in this house. Then I decided to make a really simple and delicious strawberry sauce to top it with. Because what’s more delicious than bananas and strawberries? Not much. Not much at all.
Oh Bananas. Potassium rich, fuel filled, delicious delicious bananas, I love you. Really. My husband and I each eat a banana for breakfast every singe day. We always have them in our house (and our freezer), but with this heat wave our bananas are ripening way too fast, even for how quickly we eat them. I’ve been sticking them in our freezer to save them for Banana Ice Cream that one of my besties, Stephanie The Cozy Cook introduced me to (her Pure Banana Soft Serve is amazing!), but it’s gotten to the point where our freezer is full of them! I’m out of space!
Have I mentioned lately how much my husband and I love bananas? Between the multiple banana ice creams, the banana pecan muffins, and the whole wheat banana pancakes, of course we’d make Homemade Banana Waffles. Especially now that I keep sliced bananas in our freezer at all times to be able to whip up some Peanut Butter Banana Ice Cream whenever the craving hits.
In case you didn’t already know, my husband and I love bananas. We each eat one every single morning. Therefore, we always have bananas in the house because together, we go through 14 bananas in a week. At least. Sometimes, my studly husband will eat two. Maybe three in one day. I know. The man loves bananas. It’s bananas (sorry, I couldn’t resist).
One day a former co-worker of mine, Angie, posted on Facebook a scratch cooking mission to me of Cheddar and Sour Cream Potato Chips. Mission accepted. Ok, so these obviously aren’t totally from scratch because we haven’t started making cheddar cheeses yet, and even though I have the cultures waiting patiently in my fridge for sour cream, I haven’t bought the Yogotherm yet that I need to make it. It’s totally on my list because I want to make sour cream and yogurt, but my husband and I are on strict house-saving mode so discretionary funds are have been put on a tight limit. And even though I had decided I’d buy it this past week, that money ended up going towards a super cute Banana Republic coat that was super-duper clearance… two of my weaknesses. So anyway, the yogotherm is still on the list. It’s kind of pushed back a bit further because I may have gotten myself a new pair of shoes this weekend too. I’m so weak.Anyway, this afternoon, I finally had some time to take crack at these chips. How do you make flavored chips? I had no idea. But I figured since it was just potatoes flavored with cheddar and sour cream, that I just needed to mix potatoes with cheddar and sour cream and then bake them into a chip. Sure. So I peeled and boiled a few potatoes until they were uber soft, then I added about 2 tablespoons of sour cream and about a 1/3 cup of shredded cheddar cheese. Since my mom was just here and we went to the Tillamook Cheese factory, I happened to have some of their smoked cheddar which is soooo good.Then I gave it a good mash until I had some super creamy cheddar and sour cream mashed potatoes.With these mashed potatoes I just spread a little bit out onto some parchment paper into ‘chip’ like shapes. My chip shaping clearly needs some work. I didn’t make that many, mainly because we don’t need that many chips in our house and also because my studly husband was on his way to the gym and hadn’t had lunch so I gave him some cheddar and sour cream mashed potatoes to eat for some workout fuel.Then I baked them at 350° for about 15 minutes. When they came out though, they weren’t crisp, so I decided to finish them, I needed to fry them. A food dehydrator would have been perfect for this chip making process, although our last one broke and the money we were going to use to get another one, I kind of bought new bedside lamps that matched our new bed set instead. My husband did not see the value in having coordinating lamps, but I slowly convinced him how nice it is to have matching bedroom furniture, and by convinced him, I mean he was finally just sick of me talking about these lamps and acquiesced. I did wish I had a food dehydrator for these chips though. Also on our list after the yogotherm.So, then they went into a hot pot of vegetable oil to fry and crisp up.And after about 90 seconds, they were good to go!With just a little sprinkle of kosher salt, we had ourselves some super crispy little chips that actually did have a cheddar and sour cream flavor! Neat. Thanks Angie for the idea! I’d say I would bring you some, but I think my husband may have eaten them all already…
Who doesn’t love peanut butter cups? Honestly, I think if I ever met someone who said that they didn’t, I’d have to just walk away. How can you trust someone like that?! Kidding. Kind of…because peanut butter and chocolate is kind of the best combination on Earth. By kind of, I mean totally is. I don’t do chocolate often, but when I do, it’s usually with peanut butter. Like in Peanut Butter Balls, or Peanut Butter Cups, or as a topping on some Peanut Butter Banana Ice Cream… All of which are so easy to make; it takes great restraint to not make them all of the time. Plus, homemade Peanut Butter from scratch is so stinkin’ easy. And fast. And better tasting which make these Vegan Inside Out Peanut Butter Cups, amazing.
You heard me. Butterscotch Snickerdoodle Bread. Sometimes, there are little gems like this that pop up on my Facebook feed that among all the nasty political discourse and angry rhetoric, it makes me glad I still use it. I was in the mood to make banana bread because I had a craving for a sweet delicious brunch bread, but then came across a recipe via Thrillist that made me realize I’ve been doing it wrong the whole time. Bananas? Bah. Snickerdoodles? Genius.
Snacks! Ahhh sweet, salty, crunchy, crispy, chewy, easy to pop in your mouth, finger food deliciousness. I. Love. Snacks. But buying the bags, boxes, or cans these snacks come in at the store, well, they’re filled with a bunch of un-pronouceable unnecessary ingredients. That’s why I’m bringing you the ultimate round up of round ups: 32 Snacks From Scratch!