Coconut crusted brown butter banana cake

The coconut topping gets caramelized during baking and creates a sweet, buttery, chewy topping. The browned butter adds depth of flavor and the cake is moist and tender. It's like the dressed up sister of banana bread. Plus, it passes for dessert and is still totally acceptable for breakfast. 

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Using Leftover Egg Whites

The three of us often have been in the position of making a recipe that uses only part of an egg. We've been in both situations: either having way too many egg whites to deal with or an abundance of yolks. Here are some recipes most of which we've used and recommend -- just in case you find yourself in a similar predicament!

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Quick & Easy Biscuits

Few things surpass a buttery, perfectly flaky, multi-layered biscuit. They are well worth the effort of thorough prepping -- freezing small-sized pieces of butter (perhaps even the flour as well), ensuring the liquid ingredients are sufficiently chilled, meticulously avoiding overworking the dough, using a razor sharp cutter, and only rolling the dough out once. 


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peppermint fudge brownies

So, for a few months there this was my favorite brownie recipe. But over the weekend I revisited my old favorite brownie recipe and, well, it's back to being my favorite. Because it is truly amazing. I don't know what I was thinking.

Actually, I do know what I was thinking. That other recipe is so quick to make, and comes out more like a standard brownie box mix. No-fuss, simple plain-old brownie goodness. Something you wouldn't feel bad about scooping ice cream on top. Or layering in an ice cream cake.

THIS Peppermint Fudge Brownie, on the other hand, stands alone. With a deep cocoa flavor, fudge-like consistency, peppermint filling and laden with chocolate chips, it would border on obscene to serve it with anything else.

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Yeasted Pumpkin Rolls

With Thanksgiving right around the corner, this roll recipe is worth sharing. I first discovered this recipe last fall and loved its yeasted crumb and pumpkin flavor which is distinct, but not overwhelming. Even better, the bread can be either sweet (buttered with a sprinkling of cinnamon sugar is absolutely scrumptious) or savory (left plain, it makes a fitting accompaniment to any dinner).

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Family Recipes: road trip & hiking snacks

As I mentioned in my last post, we recently took a family vacation up north to New Hampshire. The White Mountains specifically were my family's vacationing destination growing up. We went there every summer we could. A couple years, we did winter vacations instead. Philip and I went by ourselves in October when expecting Edith, right at the start of gorgeous autumn foliage. But going in November was quite a different experience.

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pumpkin cranberry cake with brown butter frosting

This is a recipe I discovered in a food magazine in high school, and I've been making it every fall ever since. The cake batter is so easy to mix up (no mixing aid required). It uses one full can of pumpkin puree (no leftovers to deal with). The pumpkin flavor is not overpowering, adding a subtle earthiness and a delicious moistness to the cake. The cranberries add a bit of zing, and the Brown Butter Frosting takes this treat to the next level. 

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almond cranberry biscotti

Biscotti is just an excuse to have cookies for breakfast, and I am 100% okay with that. This recipe for biscotti has no pretenses to anything other than a sweet, crunchy bite. Heck! It even has chocolate drizzled on top. But they are also loaded with almonds and cranberries, which makes them both satisfying and nutritious. They are just tender enough to be eaten on their own without breaking any teeth, but they hold up extremely well--and perhaps are improved--when dipped in coffee, which brings them into the breakfast realm, which, like I said, is fine by me. 

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lemon & lime drops

Like Maria mentioned, we all have our favorite variations of the Joy of Cooking's Sugar Drop Cookies with Oil. The original recipe is perfect, so I don't typically mess with it. At the most, I might add some vanilla bean powder to the sugar that the cookies are rolled in, giving them a pretty vanilla-flecked exterior.  But sometimes for a party I think it's fun to have a whole spread of the same cookie in different variations. Since these are so simple to mix up, and quick to bake, you can churn out a bunch of different variations within an hour. 

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