Did you know? While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat. They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.
In a small bowl, mix yogurt, honey, vanilla and cinnamon. Stir in granola just before serving.
Hack: Stir in some chopped fruit or berries for an exciting twist!
Keyword breakfast, fast and easy, granola, greek yogurt, healthy, low calorie, lunch, make ahead, oatmeal, oats, parfait, quick and easy, snack, vegetarian
Did you know? Oats are a great way to start your day. They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health. Check out the factshere!
8tbspunsalted butter, at room temperature (1 stick or ½ cup)
2large eggs, room temperature
½cupbuttermilk, room temperature
Powdered sugar or whipped cream for serving (optional)
Preheat the oven to 375ºF. Coat an 8-inch square baking pan with cooking spray.
Whisk flour, baking powder and salt together in a medium bowl.
Place butter, sugar and zest into the bowl of an electric mixer. Beat on medium-high speed until pale, about 4 minutes.
Add eggs one at a time to the mixing bowl. Continue beating and scraping down the sides of the bowl as needed.
In another bowl, mix buttermilk and vanilla.
Add a third of the flour mixture to the butter mixture. Continue beating until nearly combined, then add half of the buttermilk mixture. Repeat, ending with the last third of the flour mixture; beat until just combined. Stir in lemon juice.
Spread batter evenly in the prepared pan. Arrange strawberries on top, pressing down lightly.
Bake until a toothpick inserted into the center of the cake comes out clean (or an internal temp of 210ºF), 50 to 55 minutes.
Let the cake cool completely in the pan on a wire rack.
Top with powdered sugar or whipped cream before serving, if desired.
Hack: Don’t have buttermilk? Mix 1½ teaspoons white vinegar or lemon juice into ½ cup milk. Let it stand at room temperature for 10-15 minutes until it’s thickened and curdled. Another option is to thin sour cream with a bit of milk or water until it reaches the consistency of heavy cream.
Hack: Feel free to use your favorite berry in this recipe!
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: To easily zest a whole lemon, use a vegetable peeler to remove the skin and finely chop it. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 3 months.
Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. Freeze the puree for up to 3 months.
Hack: Leftover lemon juice can be frozen for up to 12 months. Pour the juice into an ice cube tray and place it in the freezer until solid. Transfer the cubes to freezer bags or freezer-safe containers for storage.
Remove the label from the can of sweetened condensed milk.
Place the can on its side in a saucepan and add enough water to cover the can plus 1”. Cover the pan with a lid and bring the water to a boil.
Turn the heat to low. Simmer can for 3 hours, rolling it around every 30-40 minutes. Add water, if necessary, to keep the can completely covered.
Use tongs to carefully remove the can from the water. Allow it to completely cool before opening.
Use dulce de leche on ice cream, for cake/pastry filling, spread on cookies, stirred it into your coffee or any other place where caramel would taste good!
Hack: Transfer dulce de leche into a tightly covered container and store in the refrigerator for up to 1 month.
Hack: I suggest using a solid can (not a pull tab) for this recipe to avoid a rupture.
Hack: Don’t have time to watch a pan? Put the can in a slow cooker and cover it with water plus 1”. Set it to low for 8 hours.
Hack: Dulce de leche can also be made in the oven. Simply open and empty the can into a pie pan or similar size pan. Cover tightly with tin foil. Place the pie into a larger pan (so that the pie pan sits comfortably). Fill the larger pan with ¾" of water. Bake in a 425℉ oven for 60-90 minutes,
Preheat the oven to 350℉. Coat two 9”x5” bread pans with cooking spray.
Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl. Set aside.
Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth.
Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
Divide batter equally into the bread pans. Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉.
Allow to rest in the pans for 5 minutes and then remove to a cooling rack. Allow to cool completely before slicing.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
Hack: Try experimenting by using different kinds of fruit and/or berries in this recipe. Let me know it turns out in the comments section!
Hack: Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store. If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Did you know? A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten. While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!
Whisk egg and water until well incorporated. In a separate bowl, blend the bread crumbs and cheese.
Dip each ravioli in the egg mixture, followed by the bread crumb mixture. Lay in a single layer on a plate and lightly coat both sides of each ravioli with cooking spray.
Lay ravioli in a single layer in the air fryer, making sure the edges don’t overlap.
Air fry at 350℉ for 6 minutes. Flip them over and continue to air fry for 3-4 minutes or until they are puffed up and light brown.
Serve with marinara sauce.
Hack: Store leftovers in the refrigerator for up to 5 days. If desired, freeze leftover ravioli (either before or after air frying) and marinara in serving-sized portions for up to 3 months. Gently rewarm in the air fryer.
Keyword air fryer, appetizer, buffet, fried ravioli, party food, ravioli, snack
Did you know? Ravioli has been around since the 1400s and is a vastly different dish depending on what country you’re in. Click here for some fun facts about this delicious food!
Place all ingredients in a blender or food processor and blend until smooth.
Hack: Pesto can be stored in the refrigerator for up to 7 days or frozen for 12 months. I recommend freezing in ice cube trays and then removing portions to a freezer-safe container so you can thaw just the amount you need.
Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
Hack: Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won't retain the crispy texture of fresh green onions, they will be fine for use in cooking.