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.
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…
Are we really two weeks past Thanksgiving already?! I already miss the stuffing. But oh! We had some of our Copycat Boxed Stuffing Mix From Scratch and I knew exactly what I had to make. Now I know you’ve seen this recipe on Pinterest. My girl Stephanie over at The Cozy Cook made this recipe a couple of years ago and I have been drooling over it ever since. But I needed to “from scratch” a few key ingredients first. Enter Homemade Condensed Cream of Chicken Soup and Copycat Boxed Stuffing Mix From Scratch and boom: Crock Pot Chicken and Stuffing From Scratch! Yaaaasss.
In honor of Turkey Day coming this week (um how did that happen?!) I have this goodie for you guys. Ahh the good ol’ box stuffing mix made on the stove. You all know the classic red box I’m talking about. Staple in our house growing up. Stuffing made in minutes – what could be better? Well, how about a stuffing mix that can be made in advance so you can still have stuffing in just minutes- but from scratch?! Guys… I know. This Copycat Boxed Stuffing Mix From Scratch has just changed my stuffing world because it has all the same convenience with all of the homemade love.
We’re in full Christmas mode around these parts! Which means we’re making a lot of our holiday favorites around here and not too many new things. But the other day I had a serious craving. But not really for a particular food, but for the memory of eating a favorite childhood snack. Which meant I had to finally try my hand at making Hard Pretzel Rods From Scratch!
Hellooooo! Phew, sorry it’s been crickets around here for a while! If you follow me on Facebook or Instagram you know that we’ve been in Montana witnessing two incredible people tie the knot and exploring a lot of the outdoor beauty the gorgeous state has to offer. We’re just now settling back into our normal crazy lives again. Just in time for the holidays, which what the wha Thanksgiving is THIS WEEK?! Wasn’t it just July?! It’s cool, that just means it’s also the perfect time to continue to try to make some our favorite classics from scratch, like these Copycat French’s Fried Onions From Scratch!
Is there anything more comforting than a big bowl full of creamy, cheesy soup? Definitely not. Even better is when it only takes a couple minutes to throw together like this Crock Pot Broccoli Cheddar Soup From Scratch!
If you come to our house, something you can be pretty sure you won’t find: store bought sweets. Years ago my husband and I made a rule for ourselves when it comes to desserts- if we want it, we make it. Which some people may think is crazy, but it undeniably helps us not only eat fewer sweets, but also really enjoy them when we have them!
Oh pregnancy cravings… I’ve actually managed to make it through most of the past 9 months without any crazy cravings. Aside from an unquenchable thirst for coconut water within the first 4 weeks (probably because I was dehydrated), I’ve thankfully been able to eat really healthy and what I want. Most of the time I’ve had a harder time actually figuring out what it was that I wanted. Until recently. These past couple of weeks the cravings have finally hit me. Hard. One night, it was an old school chicken noodle casserole (and totally not from scratch, the kind that uses canned cream of mushroom soup and fried french onions). Then it was meatloaf (stay tuned for that recipe!). Then it was a spinach and beet salad. And recently- chicken wings. Parmesan Garlic Baked Chicken Wings to be exact.