Tastybitsandbites’s Weblog

Without further ado, please meet my new favorite Banana Bread
October 2, 2008, 6:16 am
Filed under: Uncategorized


  • 1 1/2 cups all purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup water
  • 2 1/2 tablespoons (packed) golden brown sugar


  • Preheat oven to 350°F. Butter and flour 9x5x3-inch metal baking pan. Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.
  • Bake bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on its side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.

Pecan Sour Cream Biscuits
September 28, 2008, 5:27 pm
Filed under: Uncategorized

Let me preface this by telling everyone to go out and buy “Baking from my home to yours” by Dorie Greenspan. Heck – you don’t even have to go out – order it online.

I made these recently for breakfast at the cottage and served them with cinnamon maple syrup butter. Mmmmmmm……so good, so easy, so yummy fresh out of the oven with butter.

Pecan Sour Cream Biscuits

2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 c. brown sugar
5 tbsp. cold unsalted butter, cut into 10 pieces
1/2 c. sour cream
1/4 c. milk
1/3 c. finely chopped pecans, preferably toasted

 Getting Ready:
Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter and line a baking sheet with parchment or a silicone mat.

Whisk the flour, baking powder, salt, and baking soda together in a bow. Stir in the brown sugar, making certain there are no lumps. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between– and that’s just right.

Stir the sour cream and milk together and pour over the dry ingredients. Grab a fork and gently toss and turn the ingredients together until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gentle kneading– 3 or 4 turns should be just enough to bring everything together. Toss in the pecans and knead 2 to 3 times to incorporate them.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour, pat the dough out with your hands or toll it with a pin until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even– a quick, light touch is more important than accuracy.

Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of the first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working with them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits ca be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting– just add a couple more minutes to the oven time.)

Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

Yield: Approximately 12 biscuits

TWD Dimply Nectarine Cake
September 25, 2008, 8:18 pm
Filed under: Uncategorized

Here is my (late to post) Dimply Nectarine Cake. I made mine with nectarines, orange zest and cinnamon. The cake was simple and tasty. The fruit was juicy and really made the cake, although I should have squished in another nectarine. I would serve this for breakfast or brunch in the future. Next time I’m going to try making it with lime zest and frozen cherries. Try this the next time you have some company over, you’ll be pleased you did. For a link to the recipe click below;


Mac n’ Cheese…Take 1
September 24, 2008, 9:17 am
Filed under: Uncategorized

I am on the hunt for a great Mac n’ Cheese recipe. I mean one that is consistently good, gooey, creamy and all things comforting. To be honest, I don’t care if it’s healthy or not. So to start my hunt, I turned to one of my favorite blogs, Pioneer Woman. Every single thing that I have made from her site has been fan-freakin’ tastic. Till now. Unfortunatly this one just didn’t do it for me, however it may be what you are looking for…..

P.W.’s Spicy Macaroni & Cheese

4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter

Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.

Chocolate Malted Whopper Drops & Chocolate Chunkers
September 17, 2008, 1:38 am
Filed under: Uncategorized



It was baking Sunday at my house, it was supposed to be clean the house Sunday but I got sidetracked. First up was…………….Whopper vs. Malteezer…………………..hands down WINNER……………………………MALTEEZER!!

As a life ling Whopper eater I decided to try the Malteezer and I have been converted. Hubby especially loved these cookies – truthfuly as long as it has chocolate in it Hubby likes it 🙂 For the recipes click below;


And then there were the Chocolate Chunkers – I so love this name. Chocolate, nuts, craisins (instead of raisins) and apricots! Mmmmm…….. For the recipes link please click below:


Yogurt Cream
September 12, 2008, 6:04 pm
Filed under: Uncategorized

Oh my…..this was tasty and was a sneaky way to get hubby to eat his fruit.  This is another recipe that I found on Pioneer Woman – I’m telling you – I don’t know what I cooked before I found her site. Well, I do know that I consumed a whole lot less butter – which may or may not be a bad thing:) The next time I make this I will make a 1/2 or 1/3 the recipe as it was way too much for the 2 of us. It was simple and I had all the ingredients in the fridge.

1 1/4 cups heavy cream
1 1/2 cups plain yogurt
1/2 cup brown sugar
fresh blueberries, strawberries, cherries

Mix together the cream and yogurt until smooth. Pour into casserole dish. Sprinkle brown sugar over the top evenly and do not stir the mixture. Cover with plastic wrap and throw it in the fridge. A few hours later, once the sugar is all settled into the yogurt, take that puppy out and stir it until the sugar is all mixed in. Pour it over your fruitof choice and enjoy.

Monkey cake for a monkey of a nephew
September 9, 2008, 6:16 am
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 My youngest nephew recently turned three and my sister and I made this Monkey Cake from Martha Stewart’s website for his big day. I actually bookmarked the cake months ago and hoped that we could make it for him. You see he is a monkey – thats what I call him – so I thought that this would be perfect. I’m pretty sure that I was way more excited about the cake than he was 🙂

We ended up making Martha’s one bowl chocolate cake instead of the banana cake as we weren’t sure if he would like the banana. The icing was traditional buttercream and the chocolate was much tastier than the yellow due to the cocoa addition. For the recipes please check out; http://www.marthastewart.com/recipe/monkey-cake