Remember three months ago when everyone was making banana bread all the time? And then how we all got tired of that and decided to put our very ripe bananas in the freezer and dismantle white supremacy instead?
Well, here’s something to do with those frozen bananas. Throw ‘em in a blender with a couple big scoops of vanilla ice cream, a hefty dose of malted milk powder and some milk and blitz until super thick and banana-y and malty and luxurious.
Yes, luxurious–what else would you call something this rich and smooth? The creamy banana-vanilla flavor is only deepened by the addition of malted milk powder. So good.
Oh, and when I say these Banana Malts are thick, I mean it. You could probably stand a spoon in one if you really wanted to. I only didn’t do that because I wanted to drink a malt more than I wanted to defy gravity.
Now, I know not everyone loves malted milk powder, but I do. This is the third malted milkshake recipe on this site and I have little doubt that there will be more to come, maybe even this summer. But again, I know not everyone is a malted milk powder fan girl like me. Feel free to leave it out, or try my Caramelized Banana Milkshakes!
Either way, don’t forget the whipped cream and cute straws.
Banana Malts
makes 2 small milkshakes
2 large very ripe bananas, frozen
1 1/3 cup vanilla ice cream
1/2 cup malted milk powder
3/4 cup milk (I used whole), or to preference
For garnish:
whipped cream
banana slices
Slice bananas into chunks. Add to a high-powered blender along with vanilla ice cream, malted milk powder and milk. Put on the lid and blend until completely smooth, scraping down the sides of the container as necessary.
Divide between 2 small glasses and garnish with whipped cream and banana slices, if desired. Enjoy immediately.
When the folks at 
There was a package of storebought Pecan Sandies in our pantry for my entire childhood, but I never cared for them. In fact, the kindest thing I can think to say about them is that they were inoffensive. These shortbread were too hard, flavorless at best, and seriously lacking in pecans for something with the word “pecan” in their name…but they’d do if there were no other desserts available.
I remember going into the pantry to grab a snack and eyeing that package of cookies—who in their right mind would buy those over and over again?!
My dad’s a great guy. He’s sweet, he’s smart. He looks great in a hat. He took us to a gazillion baseball games, danced with me in six of my dance recitals (once in tights), and tried to teach me to golf for years in hopes that I’d ever be good enough to play with him (I’m not). He’s the kind of guy who uses pecan halves to write your name on 
Lucky for him, they’re easy to make and far superior to anything on store shelves. We’re talking thick, rich, buttery shortbread loaded with chopped toasted pecans. They’re crunchy with ever-so-slightly soft centers and a sort of smooth meltaway quality (sandiness?) from the addition of confectioner’s sugar. That’s a long way of saying that they’re very good.
The dough is a seven ingredient slice-and-bake situation loaded with real butter and toasted chopped pecans. It comes together quickly, but does require a two hour chill, so plan ahead. Once it’s nice and cold though, you’re just twenty minutes away from the best dang Pecan Sandies you’ve ever had.
The recipe makes three dozen and they keep like a dream for days on end. If you’re a better daughter (or son or child) than I am, these would be perfect for sending to your dad on Father’s Day. Unfortunately for my dad, I’m terrible with anything involving the post office, so he’s getting something I can order online that will not make it on time. Ah, well.
Happy Father’s Day to everyone celebrating, especially my sweet dad. He loves all his daughters, but I think the dog is his favorite. 
I’ve made a point of keeping this blog apolitical over the years because I didn’t want to offend anyone. I wanted this site to be neutral on everything but quality baked goods. Even after our current president 
So…what do Powdered Doughnuts have to do with anti-racism? I’m not exactly sure, but they were supposed to be on the blog last week.
I mean, can you blame me? These crispy-fried sour cream cake doughnuts are great by themselves, but double coated in powdered sugar (confectioner’s sugar), they’re…beyond. So. dang. good.
The doughnuts themselves are made with the 
Fluffy on the inside and sugar-dusted on the outside, these are pretty irresistible. Sure, Powdered Doughnuts a bit messy, but almost all wonderful things are.
Take a note from my mom and serve these on leisurely weekend mornings, or make a batch to share while you figure out your next step in finding equality for all. This is only the beginning and there is much to do.
Another 
If you know the magic that is a warm, fresh 
They’re super soft and tender and filled with anything from prunes to 
Maybe it’s because my birthday is next week or because I keep waking up in this alternate reality where I may not get to see my family for a while or because I haven’t driven the expanse of I-35 between Fort Worth and Austin in a few years, but these Strawberry Rhubarb Kolaches are filling a Texas-shaped hole in my soul.
Nowadays you can get your kolache fix all over the state of Texas and in many other places including Brooklyn, New York, and yet here I am kneading up sour cream dough and simmering fillings late at night and cutting pastries in the morning. Why? Because nothing—nothing—beats the smell of fresh kolaches baking in your own kitchen.
Oh, and the flavor! Soft, rich, buttery pastry with a warm puddle of filling right in the middle—they’re heaven. This Strawberry Rhubarb situation is particularly good. Tangy with hits of lime and ginger, it’s the perfect foil to the sweet pastry and posypka (crumble).
Sometimes you—and by “you,” I mean “I”—want a dessert that is purely about peanut butter. No 
You should make these, period. They’re a peanut butter lover’s paradise! Two layers of crispy peanut butter cookie are sandwiched together with a thick layer of peanut butter caramel and then sliced into crumbly, chewy bars. It’s like someone—and by “someone,” I mean “I”— took my favorite 
They’re easy to make, too! Start by mixing up a crumbly peanut butter and oat dough, tossing in some chopped roasted peanuts for good measure. Pack half of it down, and then drizzle on a bunch of caramel candy that you’ve melted with peanut butter and heavy cream. Mmhmm.
Finish it all off with the remaining dough and then bake until the edges are golden and the caramel bubbles up in a few spots and then—and this is very important—let them cool completely.
I’m serious! Don’t be tempted to slice these (or any 
Yes, the caramel is the star of this show, but don’t sleep on those cookie layers. Crispy, crunchy, buttery, salty-sweet, crumbly cookie held together by caramel? Sign me up! These bars will crumble at bit when you bite in, but it’s not a bad thing. In fact, it’s a very good thing.
e2 bakes brooklyn 