TWD: Toasted Almond Scones

I love scones. I love almonds. I love almond scones! These scones are super almond-y with ground almonds, sliced almonds, and almond extract. Definitely yummy and definitely will be made again!

Thanks to Mike of Living Out West for hosting this week! The recipe can be found at his blog.

FFwD: Pancetta Green Beans

Or in my case, Bacon Green Beans. My grocery store didn't have pancetta so I just went for bacon. I love bacon wrapped asparagus, so I knew it would work well. I made these as a side dish for a Valentine's dinner with my husband. We loved them! I'll definitely be making them again!

Make sure to buy Around My French Table by the fabulous Dorie Greenspan for the recipe!

TWD: Chocolate Oatmeal Drops

These cookies are insanely chocolatey and insanely delicious! They really are a brownie in cookie form. SO GOOD! They are filled with cocoa powder, bittersweet chocolate, and oatmeal. I omitted the cinnamon because I am not a huge fan of cinnamon and chocolate together. These cookies were gone quickly here and I can't wait to make them again! LOVED, LOVED, LOVED them!

Thanks to Caroline and Claire of Bake with Us for hosting this week. The recipe can be found at their blog.

Banana Roll with Cinnamon Cream Cheese Filling

I love making rolls like this. Okay, to be honest, I've only ever made Pumpkin Roll. I've never used another flavor but I make pumpkin roll often enough that it seems like I make cake rolls all the time.

When I saw this recipe over at Ingrid's blog, 3 B's, I immediately bookmarked it. The idea of using banana instead of pumpkin and filling it with a cinnamon cream cheese appealed to me. Plus, I had a couple of bananas that were begging to be used before it was too late! :)

Oh my goodness... this was SO good! I will be adding it to my permanent file and will be making it again.

Enjoy!


Banana Roll
Recipe found on 3B's.... originally from Pinch My Salt


Cake:
Powdered sugar
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 eggs
1 C sugar
2/3 C. mashed banana (2 medium bananas)

Filling:
1 pkg. (8 oz.) cream cheese, softened
1 C. powdered sugar, sifted
6 T. butter, softened
1 t. vanilla extract
1/4 C. powdered sugar for sprinkling on top (optional)

1. Preheat oven to 375°F. Grease 15×10 inch jelly-roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).

2. In a small bowl, whisk together flour, baking powder, baking soda.

3. In a large bowl combine eggs and sugar; beat until thickened. Add banana; beat until well mixed.

4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.

5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.

6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).

7. When the cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. (Add some cinnamon to taste to kick it up!)

8. When cake has cooled completely, unroll and spread with filling (or your favorite cream cheese frosting) then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).

9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

TWD: Great Grains Muffins

I had plans of making these muffins yesterday. Then my daughter and I caught a stomach bug and weren't able to eat anything all day. This morning we woke up feeling better but wanted to play it safe with saltines for breakfast. After 3 hours up, we both were craving "real food" and these muffins popped into my head. I can't say that I have ever made a TWD recipe on Tuesday, but hey, there is a first time for everything!

These muffins came together quickly, which was awesome because my body feels weak still and I didn't want to stand for too long in the kitchen. They baked quickly, too! (Only about 13 minutes.)

The muffins are DELICIOUS and super fluffy. They are filled with white flour, wheat flour, cornmeal, oats, raisins, maple syrup, and some cinnamon chips thrown in for good measure. Definitely a great first food after being sick! Maybe that is why "GREAT" is in the title! :)

Thanks to Christine of Happy Tummy for hosting this week! The recipe can be found at her blog.