Food Hacks

Today I was looking at the bananas in the freezer and remembered my mom putting a bunch straight in the freezer no peeling it at all.  That got me to thinking about things my mom and grandparents did.  So, I thought I would share some of those tips. I am sure I have shared tips with you before so there might be a repeat or two!

Bananas- they can be put in the fridge unpeeled, but I find it easier to peel them and store in a Ziploc baggie.  We use them for everything from smoothies to bread.  Also, if you use the stem as a handle and peel from the bottom, you will get less strings.

Sugars- if you have brown sugar and it is clumping or hardening, throw in a marshmallow!  Throw a saltine cracker in with your white sugar and it helps with clumping and moisture.

Cookies- to keep your cookies soft store them in a sealed container with a piece of bread.

Bread/muffins-if you make homemade bread and muffins, store them in the fridge they will last longer and not mold as quickly. 

Vegetables- after you have washed and drained your vegetable, if you are cutting it into serving pieces store it in a sealed container or Ziploc baggie with paper towels.  Don't forget to change the paper towels if they are wet.

Lemons- squeeze lemons with tongs to get as much of the juice out as you can.

I hope some of those help!  Sorry I am late today, our internet is spotty as the tower was hit by lightening and they are still trying to fix it.  I'm going to truly go insane if I don't get internet soon! 

Crazy banana cake with cream cheese frosting

I have a ton of frozen bananas in the freezer. We used Saucy's Two Ingredient Banana Ice Cream and still have plenty. So I went searching and since I have cream cheese in the fridge too, why not?!?!

Crazy banana cake with cream cheese frosting

Ingredients

Cake:
1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
¼ tsp salt
¾ cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)
Icing:
½ cup softened butter
8 oz cream cheese, room temp.
1 tsp vanilla
3.5 cups icing sugar (also known as powdered sugar or confectioner's sugar)

Instructions

Pre-heat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan.
Mash banana and mix with lemon juice and set aside.
In a med bowl, mix flour, baking soda and salt. Set aside.
If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
In a large bowl, cream butter and sugar.
Beat in eggs, one at a time. Stir in vanilla.
Beat in flour mixture alternately with buttermilk.
Stir in bananas.
Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.
Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
Cream butter and cream cheese.
Beat in vanilla and icing sugar on low until combined, then high until smooth.
Frost cake and enjoy!

Recipe by Happy Hooligans

Happy Tuesday!

Hello friends!  I hope all of you enjoyed a wonderful Labor Day Weekend with your family and friends.!  I'm breaking protocol again today.  I found a recipe I can't wait to try in a new Paleo cookbook.  The book is called "The Paleo Primer" written by Keris Marsden and Matt Whitmore.  I will be making the recipe this evening and I promise to let you know how it turns out after we stuff it in our face (it just sounds so good!)  LOL.  I hope you wonderful crazies will try it along with me and let me know how it turns out for you!

Breadless Butter Pudding

Prep Time:  5 minutes

Cooking Time:  20-30 minutes

Serves:  4-5

6 Bananas

1 teaspoon cinnamon

1 teaspoon nutmeg

1 Tablespoons raisins or sultanas

2 Tablespoons ghee or butter

Serve with Whipped heavy cream (optional)  (I am definitely going to use this)

1.  Preheat oven to 350°F.

2.  Peel the bananas and slice into large chunks.  Line the bananas in a baking dish.  Sprinkle the spices and dried fruit on top.

3.  Place chunks of butter or ghee over the bananas.

4.  Bake for around 20 minutes or until the bananas are soft.  Stir halfway through cooking to mix the spices and fruit with the oils from the fat.

* Man I am super stoked about this recipe.  So hope it stands up to my expectations!  Happy day to you all, enjoy the next few days and I will see you back on Thursday!