Last summer, I got on a big popsicle kick, making all kinds of, mostly boozy, ice pops (here, here, here, here, and here). So far this summer, I am in a smoothie-making mood. There are so many flavors I want to make and share with you, but the first one I want to feature is one of my absolute favorites – the Chocolate, Peanut Butter, and Banana Smoothie.
I like algebra, and, in fact, it was one of my favorite subjects in school. How about you? Do you like algebra? Do you like solving equations? How about solving this simple algebraic equation for me? Don’t worry, it’s petty easy!
Solve for X in the following equation:
A = peanut butter
B = banana
C = chocolate
The Banana Split is a classic ice cream dessert and one of the most popular in the United States. Traditionally, it consists of three scoops of ice cream, each with its own toppings – vanilla ice cream with crushed pineapple, chocolate ice cream with hot fudge sauce or chocolate syrup, and strawberry ice cream with strawberry sauce – on top of a banana sliced in half lengthwise. The whole concoction is further topped with marshmallows, whipped cream, nuts, and maraschino cherries. This dessert is definitely over-the-top!
I bought a small jar of Babbi hazelnut cream on sale at a gourmet Italian grocery store a couple of weeks ago and I finally got a chance to use it. It is a spread, like Nutella, except that it does not contain any cocoa. I used a small bit of it to make these banana wontons. They’re super easy to make and no “recipe” is needed. Let your creativity flow and make your own filling. You may substitute Nutella, chocolate, peanut butter for the hazelnut cream or give the combination of cream cheese and strawberry preserves a try. Better yet, how about pairing mascarpone and roasted figs with a drizzle of orange honey? Oh, the possibilities…..
Tarte Tatin is a French upside-down tart primarily made with apples, and caramelized with butter and sugar until golden brown. It is usually made in a skillet and put over the stove top first to start the process of caramelizing the sugar and then finished in the oven. In this shortcut version from the October 2011 issue of Bon Appétit magazine, the apples are replaced by bananas and then baked in ovenproof crème brûlée dishes. I added some orange zest since I’ve been on such an orange kick lately and I knew that it would enhance the sweetness of the caramel.