Herbed Buttermilk Biscuits (Cooking Light)

Herbed Buttermilk Biscuits, Homemade breads are such a comfort food. And buttermilk biscuits most definitely fit into this category. Last week I had some buttermilk left after making my Irish soda bread (with whiskey soaked raisins and whiskey butter syrup ;)), so I decided to make buttermilk biscuits with the leftover buttermilk. What a great decision! Mike and I loved these biscuits, and I can't wait to make them again.
Herbed Buttermilk Biscuits (Cooking Light)
The recipe is from one of my favorite cookbooks that I've enjoyed for several years now, The Best of Cooking Light. I remember making these biscuits years ago (pre-blog) and I actually don't think I've made them since! Such a shame since it's such a fabulous recipe. I absolutely need to remember to continue making these regularly from here on out!
Below are the ingredients for the biscuits. The only change I made to the original recipe from Cooking Light was adding the dried herbs. We enjoyed these as both dinner and breakfast biscuits with the herbs. However, if you're more of a "plain jane," feel free to leave out the herbs. And of course, you can also interchange your own favorite herb or herb blend! I used herbs de provence when I made these.
-2 cups all-purpose flour
-2 tsp. baking powder
-1/4 tsp. baking soda
-1/4 tsp. salt
-3 Tbsp. plus 1 tsp. chilled butter, cut into small pieces
-3/4 cup low-fat buttermilk
-1/2 to 3/4 tsp. dried herbs de provence
Preheat oven to 450. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, and stir until just moist (do not overstir).
Turn the dough out onto a floured surface, and knead 4 or 5 times (do not overknead). Roll the dough into a 1/2-inch thickness; cut with a 2 and 1/2-inch biscuit cutter. Place biscuits on baking sheet. Bake at 450 for 10 to 12 minutes or until lightly golden. Makes 1 dozen biscuits.
Before heading into the oven...
After! Look at how nicely they puffed up. Love the magic of leavening agents. :)
The biscuits rose a lot while baking, but after cooling, they did decrease just slightly in "puffiness."
I also wanted to mention that you shouldn't worry too much about the exact amount of butter. The recipe calls for 3 tablespoons plus 1 teaspoon of butter. Honestly, I'm pretty sure I added closer to 4 tablespoons. Of course, I wouldn't go adding much more than that, but if you don't get the exact amount of butter called for in the original recipe, don't worry!
These biscuits are incredibly flaky and soft. Served warm with a little bit of butter, I think I could eat several of these in a row... And sadly, I'm not joking. However, not to worry, I limited myself to only two of these in one sitting last week!
I could see this biscuits working for many different "occasions." Perhaps for lunch or dinner alongside a nice salad or soup, in the form of a sandwich (see Boston blogger Megan's idea for BLT buttermilk biscuit sandwiches!)...or for breakfast as part of an egg sandwich or maybe with sausage and gravy. And then of course, you can enjoy these the more "traditional ways" with a bit of butter or your favorite jam.
Writing this blog post and looking at these pictures again is making me crave a biscuit... Too bad we don't have any left. :(
I also think these biscuits could be a wonderful addition to your Easter meal this coming weekend! 

This post is linked up to Taste and Tell Thursdays. :) Head over and check out some other great recipes from some awesome blogs

3-Ingredient Healthy Banana Oatmeal "Cookies"

Healthy Banana Oatmeal
I've definitely mentioned on the blog before that I'm very much a snacker - I eat several small meals or snacks throughout the day, every two to three hours. For that reason, this recipe I'm sharing with you today is a very "Colleen" recipe. It comes together in no time at all, is healthy, and is the perfect snack for any mid-day hunger that might strike!
Cookies without the guilt? Win win.
-2 medium/large ripe bananas
-1 cup uncooked quick oats
-1/4 cup of walnuts, chocolate chips, or peanut butter chips
(or any other mix-in of your choice!)
Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray or line it with parchment paper or a silpat. Mash the bananas well, and combine them in a medium bowl with the oats. Fold in the walnuts or baking chips - or whatever mix-in you are using. Place by the tablespoonful on prepared baking sheet.
Bake for 15 minutes, until cookies are firm and lightly browned. Remove from cookie sheet and let cool completely on cooling rack. Makes approximately 16 cookies.
Now, it's important to keep in mind that the texture and taste of these cookies is not necessarily the same as that you'd expect from a traditional cookie! They are soft and chewy, but they are also more dense since there is no flour or leavening agent of any kind. But that is also what makes them awesome! There's no flour...or sugar...in these cookies! That's what makes them healthier. ;) Of course, I had to go and "ruin" it by adding peanut butter chips to the batch that I made, but I couldn't resist. I never pass up the opportunity to pair banana with peanut butter! But I do think that just about any kind of nut or any kind of baking chip would be fabulous in these cookies.
And seriously, these little treats are perfect for that afternoon slump. They're just a tad sweet to satisfy that sweet tooth, but they'll also provide you with some very important nutrients and energy too!
Keep in mind too that you can make these cookies gluten free by using gluten free oats. Hooray!
I almost forgot to mention it, but I added about 1/2 teaspoon of cinnamon to the dough before baking the cookies. You can never go wrong with the addition of a little cinnamon, in my book.
The next time you have ripe bananas but not enough time to go through the whole process of baking banana bread, try these cookies instead. The whole family will love them! 
And also remember that you can freeze ripe bananas! I realize most of you likely already know this, but every now and then I'll be talking to someone who says they threw out ripe bananas because they didn't have time to bake with them. THEY THREW OUT RIPE BANANAS?! What were they thinking? That should never happen! If I have ripe bananas and not enough time to bake with them when they're ready, I simply peel and slice the bananas and freeze them in a ziploc baggie until I am ready. None of us should ever let a ripe banana go to waste. Ever. :)
This will be my last post before Easter, so to everyone celebrating the holiday this Sunday, enjoy!

4 Ingredients, Chocolate Chip + Banana + Oatmeal Bites

This is one of the simplest baked recipes I’ve seen for a muffin/cookie type treat. I first came across this recipe from the Burlap Bag about a year ago and am finally getting around to trying it out. It’s labeled a cookie by some (it does sound more interesting), but I think of it more as a banana bread bite because it’s soft, moist and chewy like banana bread. It starts with only two ingredients, banana & oats, I added the chocolate chips and cinnamon as extras in this recipe just because I like the combination. 
Chocolate Chip + Banana + Oatmeal Bites
For being so simple, I was really happy with this recipe and it lends for so many possibilities with the other optional add-ins. There is no need for sugar here as the ripened bananas will sweeten it just fine. The riper the banana the sweeter it will be. With no flours, butters or oils, these bites are a wonderful addition to the recipe collection. Enjoy these for a quick breakfast, for an afternoon snack or after dinner snack as well. Pretty much any time of day is good with these little bites. They are best served straight from the oven but will hold well for a day or two, if they last that long!
Chocolate Chip + Banana + Oatmeal BitesChocolate Chip + Banana + Oatmeal Bites
Chocolate Chip + Banana + Oatmeal Bites
Just the simplest of ingredients…
Chocolate Chip + Banana + Oatmeal Bites
Chocolate Chip + Banana + Oatmeal Bites 
  • 2 very ripe bananas, mashed
  • 1 cup oats, rolled or quick (I used GF)
  • 1/2 teaspoon cinnamon
  • small handful semi-sweet chocolate chips (Ghirardelli or Enjoy Life mini chips)
Optional add-ins:
  • dash of vanilla extract
  • shredded coconut
  • chopped nuts
  • dried fruit
  • a few tablespoons nut butter
Preheat oven to 350 degrees F.
In a medium size bowl, mash bananas fairly smooth, a few small chunks is ok. Add oats and cinnamon, mix well. Add in chocolate chips, mix again. If the mixture is really wet, add a few tablespoons of oats (see notes).
Grease a cookie sheet lightly with coconut oil or line with silpat. Using a tablespoon, scoop mixture and place on cookie sheet. I left mine in a dome shape, you could flatten it out a bit with your fingers to make a flatter shape. Should get anywhere from 12 -16 depending on the size you scoop out, if it was a heaping tablespoon or not.
Bake in oven for 15 – 20 minutes. If you make your scoops dome shaped and on the larger side, bake for 20 – 25 minutes. Remove from oven, let cool a few minutes before eating. Store leftovers loosely covered and eat within a day or two.
Chocolate Chip + Banana + Oatmeal Bites
Soft, moist and chewy…just like a bite of banana bread!
The riper the banana, the sweeter your end result will be. I’ve used rolled oats (like you see here) and quick oats, both with great success. Also, I’ve had batches come out looking lighter than what you see here, usually when using quick oats, so your coloring may vary. They may also darken a bit overnight due to the banana.
I’ve made this recipe many times since sharing. I find that each time my mixture might be a little different. It’s never been too dry but sometimes seems too wet. This may be that my bananas were large, or extra ripe and soft. If you happen to think the mixture is too wet, add more oats.
You can play around with adding more bananas and oats making a larger batch as well. Since these don’t spread on the baking sheet. I’ve made 24 on an average baking sheet.
Try using this DIY Muesli Mix in place of plain oats. It delicious and makes it more of a trail cookie!
Enjoy this easy recipe often!

Sushi Zero One

I received a gift card from Sushi Zero One so I finally got a chance to grab lunch there to try it. They're a fairly small place and it seems like most people ordered take-out instead of eating there. I got my order as take-out too.

I opted for scallop rolls and my usual California rolls. (Man, I should probably do a post comparing California rolls from different restaurants.) As I've mentioned in my previous post, I usually feel like California roll and I also feel like it's the safest choice for my first-time visits to see how fresh their ingredients are. I noticed that Sushi Zero One does sell a day old sushi at a discount, but I chose the fresh one today. Their rolls were pretty good, but they didn't stand out from any other Japanese place I've been to. Though I did think they did a good job with the size of the rolls and the amount of rice.

Next time I come here, I'd like to try their udon as other reviewers have told me good things about it. Thank you for the gift card, Zero One Sushi! :)

Banana Chocolate Patmeal

Steel oats take a much longer time to cook as compared to quick oats but it's worth it. I love the chewy texture that it brings to my bowl of oatmeal. After the steel oats are done cooking, I am at the point where I am quite hungry and I just want to be able to eat spoonfuls of it. So, I add some milk (from the fridge) at the end so my bowl of oatmeal will be at the perfect temperature to eat. Perfect way to cool down a bowl while making it creamier and yummier.

Banana chocolate oatmeal

Half cup of steel oats in over a cup of boiling water for 20 minutes. Add milk, bananas, and chocolate syrup

Creamy Avocado Almost-Pesto Pasta : Simple & Yummy

Creamy Avocado Almost-Pesto Pasta
I love pasta with creamy sauce. I'm constantly trying to make my meals healthier, nutritious, and of course, easier with less prep time, which means that the food would be ready in no time! Now, this dish has all three of those elements plus more (that being extremely satisfying and yummy)

Baked Turnips Recipes

Baked Turnips Recipes Remembered!

How to Cook Baked Turnips

Baked Turnips: Half boil 6 turnips, cut them in slices, butter a pudding dish, put in the turnips, add a little milk, season with salt and pepper, cover the top with bread crumbs and grated cheese. Bake until golden brown.