For the past few weeks I have been debating what kind of cake to make myself for my birthday. As much as I enjoy baking, I am super particular with what sweets I'll actually eat. But this year I think I nailed it. Bringing in some seasonal flavors like sweet potato and ginger bread, this mini cakes are a great treat to serve to a crowd. Enjoy these little gems!
Weeks turn into weekends and before you know it, it's Sunday night and you've got the blues. It seems the weekend goes by too fast- faster than you can actually take that time to relax and reset. Whether needing a day off from work, brain usage, exercise, or recuperating from a night out of drinking, it never seems enough.
I have a huge sweet tooth and love to end every day with something sweet. In the colder months, I'm a sucker for a chai latte or a good homemade dairy-free hot chocolate. But recently I have discovered chocolate hummus. I found a delicious one in my grocery store and the idea popped into my head- why not make my own flavors of dessert hummus? From snickerdoodle, peanut butter, to peanut butter chocolate, the sweet flavor combinations could be endless.
It was recently my brother's birthday and I was requested to make some cake. Instead of going for my go to combo of pretzels, chocolate, and peanut butter, I wanted to take on another classic- carrot cake. My brother loves carrot cake and I thought this would be a great opportunity to put my spin on it.
This past week the cookie monster fled the coop and went on a boy's vacation + buisness trip. To me this meant two things: a girls night and getting to starfish in the bed. While the first did happen, the second was less likely. Let's be real- my 15 lb bichon-shitzu-maltese mix pup takes up half the bed. I don't know how, but he does.
Can you even say you have enjoyed fall without a farm visit and having an apple cider doughnut? Well, not in my book! After this years visit to one of my favorite local farms, I of course picked up an abundance of apples, local apple cider, farm-grown squash varietals, and some homemade local pumpkin butter.
I absolutely love pumpkin season. Whether it is pumpkin overnight oats, pumpkin muffins, or pie- I love it all. But maybe not a PSL... I try to avoid those artificial flavors and if craving a fall sip, I'll make myself a fall spiced drink using cinnamon, nutmeg, cloves, and some allspice
While these definitely aren't a honey cake or apple cake to celebrate the Jewish New Year, Rosh HaShana, they're apple themed! A delicious cookie bite reminiscent of apple pie, without the hassle of rolling dough.
As fall begins, the weather turns crisper, and the leaves begin to change, some of my favorite produce become available. Falls foods are some of my favorite- so get excited to see some beautiful fall-flavored inspired dishes!
I'm finally joining the matcha boat and creating some baked goodies with lovely matcha. I've recently been on a matcha kick and enjoying some for an afternoon pick-me-up when a little caffeine is needed to keep my eyes open at my desk.
That's not how this recipe was started, but rather how it ended.
See cookie monster, has been eating better, and well, there aren't so many cookies. In attempt to find a snack and dish to keep on hand I came up with these gluten-free chicken tenders that are easy to make and store well in the freezer. Because let's be honest, quick and easy meals or a high protein snack is essential to have.
Originally, I wanted this recipes to be for gluten-free crackers inspired by some I had recently that were filled with nori and sesame seeds. But the oven-gods did not see that in my future, so I changed it up to be a savory granola.
I get this question a lot. I suppose it is warranted since I tend to post plant-based recipes and am more inclined to eat a plant-based diet. But in truth, I enjoy dairy (greek yogurt and ice cream), eggs, and lots of fish. I guess I'm a pescatarian, but I'm not really one for labels.
Whether eating breakfast or dessert (because those can be the same, right?), chia pudding is a great go-to. Easy to make ahead of time (hello, meal-prep!) and full of omega-3s, fiber, and protein, chia seeds are a great way to start or end your day.
I have finally made vegan ice cream- that tastes amazing. My last attempt, a year ago, was a not so successful lumpy un-tasty mess. My second ice cream attempt was a no churn method, which tasted pretty great, but was loaded with chemical ingredients. This time, thanks the the amazing team from Van Leeuwen, my ice cream came out with the perfect texture.
For the cookie monster and me, our weekend rituals include sleeping in (hoping that mr. pup doesn't wake us up) and eating breakfast while watching our newest TV obsession (this week it's Peaky Blinders). As he sautéed onions for an oversized omelette, cookie monster remarked about his secret to the tasty recipe. It's about incorporating theJewish trinity, he said.
Awake at all thanks to many cups of cold brew, I finally have a moment to share this recipe with you. Although the Father's Day ship has sailed, I made the following for just that occasion.
Many of my fondest childhood memories are in Hawaii. You see, before he ever met my mother (a story for another time), legend has it that my dad was a glorified bachelor. In the 80s he decided to buy a place on the island of Oahu with the dream to eventually move there permanently and work as a pharmacist. But alas, he met my mother and then had me.
suppose I am a little late to the energy bite game.
While at the start of this blog I was just becoming health conscious and shifting my diet to clean eating and plant based, I still mostly shared all the nom nom goodies. But in reality, I don’t really eat those things…just the cookie monster does.
If anyone has taught me that it is normal to polish off a bottle of wine yourself, it's been my mom. Many family memories include a tipsy family dancing around the house and laughing so hard until someone actually pees their pants. (Yes, this has happened more than once- don't kill me mom for sharing!) While some might think it odd that at a young age I learned how to make screwdrivers for my parents, I like to think of it as my entry into the world of bartending. I loved mixing things together and seeing peoples reaction of how they tasted.
Memorial Day has come and gone and I could not be more exhausted.
The cookie monster celebrated his birthday all weekend which included many, many mixed drinks, discovering he is terrible at karaoke, a barbecue on our rooftop with friends and too many doughnuts, David Chang once again stealing my heart (or better yet stomach) at ssam bar, discovering my new favorite vegan ice cream spot, and a long night spent sipping on Pineapple Mint Margaritas (recipe coming soon!). The weekend culminated with a close friend's wedding.
It is the end of may, I survived my first year of grad school, landed my first full-time job, all I want to do is enjoy the warmth. But, alas, the unpredictable NYC weather, it is on and off raining, 70 or 50 degrees, and a question everyday of whether a coat is necessary.
A while back the cookie monster and I bought an espresso machine.
I'd like to consider it a wonderful investment.
But, amidst this new found hobby of learning all there is to about coffee and wanting to be a nomad barista, cookie monster decided to get all the coffee beans. We are still month's later trying to get through the various types we purchased to make different espresso with.
Clearly these are a turkey-day inspired recipe, which also happens to be one of my favorite holidays! I mean, who doesn’t like fall themed foods, glutinous amounts of dessert, and waiting all afternoon to enjoy that incredible bite of turkey (and also celebrate my birthday)? Aside from my excitement, this year I will be going away for Thanksgiving and missing my mom’s smoked turkey, but I guess every year there’s something new to do, but I’ll still be baking my signature pumpkin pound cake. With all the Thanksgiving change, I wanted to make a fun recipe with some things I don’t usually cook- like rutabaga. I have to say these were a hit- I had to chase my cookie monster out of the kitchen so he didn’t keep stealing them, although he did coin their new name as mini turkeys. I guess they are pretty holiday-themed. These would make a great appetizer for your Thanksgiving feast or just a Sunday activity if you’re like me and like to randomly cook up crazy things to bring to the office…But either way, Happy Thanksgiving and I hope no one has a dry turkey- because let’s be honest, that’s pretty much the worst.
It has been a while since I’ve posted a recipe… due to lack of time and inspiration. But I am back at it again. Of course with fall season I was excited to get some pumpkin beer, but soon realized I didn’t like any of the ones I bought. (Although I recently had a pumpkin cider that was mind blowing- it’s from Doc’s- check it out if you’re into cider!) I then thought about how a beer bread would be great and spicing it up with warm fall flavors. I have also been racking my brain for sugar free baking idea since this month the (former) cookie monster and I have gone sugar free. I really do miss eating chocolate chips though… But, I have to say this bread came out fantastic, I made more the next day for everyone to gobble on. And hey, it might be a nice spin for making leftover Thankgiivng turkey sandwhiches!
Last week I tried this Siggi’s ginger orange yogurt and totally fell in love. The flavor combination made me inspired to try and bake something with a similar profile. I’ve been meaning to bake up some fall-flavored muffins but wasn’t so into the typical pumpkin. Then AHA- these sweet potato muffins with orange and ginger came into my brain! I also wanted to bake something flourless and with less sugar as soon the cookie monster and I will be going sugar-free.
It has honestly been a pretty hectic week. Work has been a whirlwind with office improvements, the pup was sick this week, and of course midterms are approaching. But what better way to de-stress than to stress bake? The rush of pumpkin themed recipes on the Internet have been making me itch to start making pumpkin chili, pumpkin muffins, roasted pumpkin, and of course pumpkin bread.
The recent weather in NYC has made me question if the first day of fall really did just happen. I’m ready for some sweater weather- 8 AM sweat stains on the way to work is really just not that cute. Either way with the fall spirit comes these cookies. I am always trying to find small ways to make baked good a touch healthier, even though all that browned butter always makes everything better.
Hannah Bertiger's personal food blog, featuring recipes, commentary, and tasty images.
Hi I’m Hannah and welcome to Hannah’s Bananas! Here you’ll find a mix of recipes from decadent sweets to healthy eats. I am pursuing a degree in Public Health Nutrition. Follow me on my cooking journey and let your taste buds go bananas!
Baked with care by the cookie monster himself. nom nom nom.