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Posts tagged "yummy"


Chocolate Chip & Pistachio Banana Bread

We had 3 very ripe bananas on the counter, so I had to make this. There was no other choice.

This banana bread was the best I’ve ever made! It was so airy and light, chocolatey and delicious. The secret to moist quick breads is that once the wet ingredients hit the dry, you only stir a few times, just to combine, and then bake right away. Once the wet ingredients hit the dry, it activates the baking powder and causes the batter to puff up and become light and airy. If you over mix, it can become dense and dry.

Heat oven to 375. Butter a square baking pan or loaf pan. 

Sift together 1¾ cup all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt

Mash 3 large, very ripe bananas and mix with ½ cup melted butter (cooled), 1 tsp pure vanilla extract, and 2 scrambled eggs. Fold in 1/2 bag of chocolate chips and 1/2 cup of your favorite nuts.

Mix the wet ingredients into the dry just until combined. Pour into prepared pan and bake for 45 to 55 minutes, depending on the shape of the pan, until the sides pull away and a toothpick inserted in the center comes out clean.

Serve with coffee or tea. Yum!


The only thing warm and sunny around here are these lemon bars. Portland, Oregon may experience a record rainfall for December (and by the way, this is the worst kind of record to break) and the biggest weather system of the year’s predicted to hit tonight, bringing high winds and inches more rain and snow.

My intention was to get out and show you more of the outdoorsy-side of Portland this weekend but we’re basically battening down the hatches and hoping the power doesn’t go off. Also, the ground’s super-saturated and with the wind heading our way it means trees will go down. I’m a little nervous about going to sleep tonight right next to our giant sequoia tree outside the bedroom.

Anyway, I made lemon bars and they are sublime.


  • 1 cup butter, softened
  • 2 cups sugar, divided
  • 2 1/4 cups flour, divided
  • 4 eggs
  • Juice of 2 juicy lemons
  • Powdered sugar


Preheat oven to 350 degrees F.

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes. Cool completely.  Once cool, sift powdered sugar over cookies and cut into 2-inch squares.


At Chipotle With Mommy And @katrina_quinn_kelly #chipotle #mexicangrill #burrito #chips #Guacamole #yummy #yum #dinner #instafood