We use coconut oil a lot, so much so that I buy it in large jars in bulk, but we’re always happy to try new and different brands. Some are in fact better than others. I saw a competition from Foodies100/Vita Coco Coconut Oil, where we had to use the coconut oil in a barbecue recipe …
Permanent link to this article: https://www.keeperofthekitchen.com/2017/07/15/barbecued-fruit-skewers-with-a-healthy-chocolate-sauce/
I’ve been making muffins a lot lately, because they’re a really easy way to fill the kids up when they’re hungry thirty-seven million times.a.day. They are pretty quick to make while I’m making breakfast, and then they can snack for the rest of the morning. Of course these have too much sugar for that to be a …
Permanent link to this article: https://www.keeperofthekitchen.com/2015/12/08/chocolate-cranberry-muffins-egg-free/
Bananas drive me crazy. I know that sounds odd, but it’s true. My children love bananas, but the minute they get so much as a black dot on them, they’re “no longer edible”. I decided I had to expand my banana repertoire and find more things to do with ripe bananas. Here are 45 (and counting!) ideas for …
Permanent link to this article: https://www.keeperofthekitchen.com/2015/07/02/45-things-to-do-with-ripe-bananas/
It’s nutella and banana. Do you need any more convincing? I have a banana bread recipe that I love and use often, but sometime a little something different doesn’t hurt! I would recommend using deeper muffin pans than the ones I used for these, as being able to cover the nutella completely is a bit …
Permanent link to this article: https://www.keeperofthekitchen.com/2015/06/23/nutella-banana-muffin-recipe/
