Banana Eggnog Bread. New Music From Lizzy Farrall.

One thing I am thankful for this holiday season: ↑↑↑ I haven’t heard that God-awful song…yet. How on earth did it become such a classic? Ugh.

A December classic that I do highly endorse is eggnog. Yum.

Give banana bread a decidedly festive flavor by adding some eggnog. Just a little bit of eggnog adds the perfect hint of spice to this moist, delicious loaf.

Banana Eggnog Bread


1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup eggnog (the purchased kind)
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg, divided
1/4 teaspoon salt
1/8 teaspoon baking soda


1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.

2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla.

3. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda.

4. Gradually beat flour mixture into banana mixture.

5. Transfer batter to the prepared loaf pan and sprinkle with remaining nutmeg.

6. Bake 50-60 minutes or until a tester inserted in center comes out clean.

7. Cool in pan 10 minutes, remove bread from pan then transfer to a wire rack to continue cooling.

Recipe from Taste of Home

Sad and depressing, this song is so pretty. Pass the eggnog.

“And I pushed you away
just to see if you’d feel something,
but now I’m left with nothing”

Check out Lizzy Farrall on her Website where you can buy the music.


Posted in Bread, Dessert | Tagged | 2 Comments

Latkes With Pink Applesauce. New Music From Tomer Beitan & Hashchuna .

It’s almost latke time! My family doesn’t celebrate Hanukkah, but we do celebrate latkes.

I like latke recipes, like this one from Food & Wine’s Gail Simmons, that condone using the food processor since I hate shredding the potatoes by hand. The light pink hued applesauce, a recipe from Gail’s father, is so easy it is worth the effort.

Latkes With Pink Applesauce


3 1/2 pounds baking potatoes, peeled and halved
1 large yellow onion, cut into 8 wedges
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 tablespoons chopped dill
1 1/2 teaspoons salt
1/4 teaspoon baking powder
Canola oil, for frying
Ivor’s Pink Applesauce (recipe follows), for serving
Sour cream, for serving


1. Set a colander over a large bowl.

2. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the colander and let stand for 5 minutes, then squeeze dry. Pour off all of the liquid in the bowl and add the shredded potato-onion mixture. Stir in the flour, eggs, dill, salt and baking powder. Spoon the mixture back into the colander and set over a bowl. Let mixture stand for 5 minutes.

3. In a large skillet, heat 1/4 inch of canola oil until shimmering. Spoon 2 tablespoons of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes.

4. Drain the latkes on paper towel–s. Transfer to a baking sheet and keep warm while finishing frying the remaining latkes. Serve the latkes warm with Pink Applesauce and sour cream.

Makes about 40 latkes

Ivor’s Pink Applesauce


3 McIntosh apples (about 1 1/2 pounds), quartered and cored
3 Paula Red, Northern Spy or Empire apples (about 1 1/2 pounds), quartered and cored
3 plums, halved and pitted
6 cups water
1/3 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg


1. In a large saucepan, cover the apples and plums with the water and bring to a simmer. Cover and cook over low heat until the apples and plums break down, about 5 minutes. Drain the fruit in a sieve set over a bowl, reserving 2 tablespoons of the cooking liquid in a small bowl. Press the apple mixture through the sieve into the bowl to make a fine purée. Discard the skins.

2. In a large saucepan, combine the apple-plum purée with the sugar, lemon juice, cinnamon and nutmeg. Simmer over low heat, stirring frequently, until the sugar dissolves, about 3 minutes. Stir in the reserved 2 tablespoons of cooking liquid.

3. Spoon the applesauce into a bowl, cover and refrigerate for 1 hour, until chilled. The applesauce will keep, refrigerated, for up to 4 days.

Recipes from Food & Wine Magazine

Some music from Israel would be good to pair with our latkes. Israeli-based band Tomer Beitan & Hashchuna have a new EP out titled ‘Mesir De​`​agot’ and it fits the bill perfectly. It’s a 5 song collection of indie-pop tunes with a solid brass base.

“Lo Sovel Sheket” — I have no idea what they are singing, but it sure sounds good!

Check out Tomer Beitan & Hashchuna on Facebook. You can buy the music here.


Posted in Main Courses, Vegetable | Tagged | 1 Comment

Slow Cooker French Onion Soup. New Music From The Incredible Vickers Brothers.

I always forget how much I like French Onion Soup until I dig into a bowl. Maybe it is the cheesy bread nestled on top or the meltingly tender onions within…most definitely both!

The slow cooker makes getting the onions to that divine, caramelized state as simple as can be.

To cut down on the crying while slicing up the onions, try chilling them for an hour or so before hand.

Slow Cooker French Onion Soup


2 tablespoons butter, cut into pieces
2 tablespoons extra-virgin olive oil
8 sprigs fresh thyme
4 cloves garlic, minced
1 bay leaf
2 pounds yellow onions, halved and sliced
2 pounds red onions, halved and sliced
1 teaspoon salt
¾ teaspoon ground pepper
4 cups low-sodium beef broth
¼ cup dry sherry
Cheese Toasts (recipe follows)


1. Place the pieces of butter over bottom of slow cooker. Add oil, thyme, garlic, bay leaf and onions. Sprinkle with salt and pepper.

2. Cover and cook on High for 8 hours.

3. Bring broth and sherry to a boil in a saucepan.

4. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.

5. Divide the soup among 8 bowls. Top each with a cheese toast.

Serves 8

Cheese Toasts


8 diagonal slices baguette (about ½-inch-thick), toasted
1 cup shredded Gruyère or Swiss cheese


1. Position rack in upper third of oven and preheat broiler to high.

2. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes.

Recipes from Eating Well

All it took was the name of the album.

“Torch Songs for Swingers”, new from California-based band The Incredible Vickers Brothers is every bit as delicious as its title. Songs ‘addressing loss, longing, memory and mid-life crisis’ speak right to my soul right about now. Also, given my current obsession with Russia, I was tickled to see the song featured here.

Check out The Incredible Vickers Brothers on Facebook. You can buy their music on Bandcamp.


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Short And Sweet. Cookies And Crescent Sweet Rolls.

You will sleep soundly knowing that the next day’s special breakfast is going to be a snap to make.

Tuck some purchased cookie dough inside ready made crescent roll dough to make these super easy breakfast rolls. Cloaked in a sweet glaze, they are heaven to wake up to.

Cookies And Crescent Sweet Rolls


1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
6 inches (from 16.5-oz roll) Pillsbury refrigerated chocolate chip cookies
1/4 cup chopped pecans
Glaze (recipe follows)


1. Preheat oven to 350°F. Lightly spray a 9-inch round cake pan or glass pie plate with cooking spray.

2. Unroll dough and separate into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal.

3. Spoon small amounts of cookie dough evenly over crescent dough. Press lightly to evenly cover. Sprinkle with pecans. (I sprinkled the pecans over the top to make it easier for my non-nut loving son to pick them off later). Starting at long side, roll up then pinch seam to seal. Cut into 12 pieces. Arrange cut side up in prepared pan.

4. Bake 30 to 35 minutes or until crescent dough is golden brown. Cool 10 minutes.

5. Drizzle glaze over rolls. Serve warm.

Serves 12



2/3 cup confectioners’ sugar
1/4 teaspoon vanilla
3 to 4 teaspoons milk


1. In a small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency.

Recipes from Pillsbury

Time for a short song. Haunting and supremely strange.

And a sadly sweet song.

“One day I’m gonna buy the castle that you wanted
It’ll be on four wheels and we’ll park it in the mountain
Oh baby I just think that you are the sun
I swear to God that I am the lucky one.”

Check out Fraktura on Bandcamp where you can buy their music.

Learn more about Hit Like A Girl aka Nicolle Maroulis on Facebook. You can buy her music on Bandcamp.


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Bacon Quiche Biscuit Cups. New Music From Billy Momo.

These Bacon Quiche Biscuit Cups are a super easy way to get a warm breakfast on the table without hardly any effort. I love the bacon/Swiss filling, but you can change up the cheese, substitute sausage or add veggies if you like.

If you have any leftover filling, you can spoon it into a greased muffin well without a biscuit. It will bake into a crustless quiche.

Bacon Quiche Biscuit Cups


5 slices bacon
8 oz cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded Swiss cheese
2 tablespoons chopped green onions
1 can (12 oz) Pillsbury Grands! Jr. Golden Layers refrigerated biscuits


1. Preheat oven to 375°F. Spray 10 regular-size muffin cups with non-stick cooking spray.

2. In a skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon and set aside.

3. Meanwhile, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions.

4. Separate dough into 10 biscuits. Roll out each biscuit to form a 5-inch round. Place 1 biscuit round in each muffin cup and firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.

5. Bake 25 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon and lightly press into filling. Remove biscuit cups from muffin tin and serve

Serves 10

Recipe from Pillsbury

“We Need A Shovel” is new from Swedish band Billy Momo. Its slinky, folksy beat is irresistible as are the “La La Las”.

I love the video, too.

Check out Billy Momo on the band’s Website where you can link to buy their music.


Posted in Breakfast | Tagged | 2 Comments

Cranberry Salsa With Cilantro And Chiles. New Music From TALMA.

Well that is about all my brain can handle after the grueling cooking marathon that led up to Thursday’s thanksgiving feast. Always well worth it, but that last hour you have to think so hard to get everything ready and hot at the same time.

Thanksgiving may be over, but it is still prime season for cranberries. Put them to stellar use in this tart, spicy salsa that is just as perfect alongside turkey as it is served up with crackers or pita chips.

Cranberry Salsa With Cilantro And Chiles


4 teaspoons pumpkin seed oil (walnut or extra-virgin will work fine, too)
1/2 cup natural unsalted pepitas (shelled pumpkin seeds)
Sea salt
2 cups fresh cranberries (or frozen, thawed)
1 1/3 cups chopped green onions (dark green parts only; about 2 bunches)
1 cup chopped fresh cilantro
2 tablespoons minced seeded serrano chiles
6 tablespoons sugar
6 tablespoons fresh lime juice


1. Heat oil in skillet over medium heat. Add pepitas and stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt.

2. Place cranberries in food processor. Pulse until finely chopped. Transfer to a bowl then add onions, cilantro, and chiles.

3. Stir sugar and lime juice in another bowl until sugar dissolves. Add cranberry mixture and pepitas to lime juice mixture. Stir to combine.

Makes about 3 cups

Recipe from Bon Appétit

TALMA have nailed the late 70s/early 80s power alt-pop sound with their new song ‘Lifeline’. Digging that beat and the jangly guitar.

Check out TALMA on the band’s Website where you can learn of upcoming shows in London and buy their music.


Posted in Condiment, Starters | 2 Comments

Turtle Cookies. New Music From Gilbert Lee.

These Turtle Cookies are a cross between a cookie and a fudge candy. The sweetened condensed milk gives the cookies a chewy texture while the crisp pecans add some crunch.

The irony of me making this recipe is that it calls for mixing up the batter in the microwave and my microwave died after being a workhorse for over 14 years. Just when I wanted to make these cookies! The good news is that the good old stove works just as well.

Turtle Cookies


4 tablespoons unsalted butter
12 ounces semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans, toasted
1-1/4 cups caramel bits (I chopped up a caramel filled chocolate bar instead)
Icing (recipe follows)
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons shortening


1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Microwave butter on high until melted. Add chocolate chips and milk to the butter and microwave until chips are melted, stirring every 30 seconds.

3. Stir in vanilla. Add flour and mix well. Stir in pecans and caramel bits.

4. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. Bake until edges are set, 7-9 minutes.

5. Cool cookies 2 minutes then transfer to wire racks to cool completely.

Makes about 4 dozen



1 cup semisweet chocolate chips
2 teaspoons shortening


1. Microwave chocolate chips and shortening on high until chocolate is melted. Stir until smooth then drizzle over cooled cookies. Store in an airtight container.

Recipes from Taste Of Home

Ready for some swamp rock? I haven’t heard that term in awhile, but here we are with a little slice of countryish soul. The persistent percussion is addictive.

Check out Gilbert Lee on his Website where you can buy the music.


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