These cheddar-chive biscuits are quickly becoming a favorite recipe in our house. They are everything a good biscuit should be: fluffy, buttery, and flaky. The secret to their goodness? Buttermilk, cold butter, and lots of layers.
I was excited to open this month’s Everyday Food and see a recipe for Coconut-Buttermilk Pound Cake. This cake combines two of my favorite ingredients (coconut and buttermilk) in a cake.
What’s not to love? I started to make this cake, but then realized that I did not have time. I simply had too much work that I needed to get done so I put away my bowls and I went back to work. A couple of hours later Jaime came home and saw the magazine still open to this recipe on the kitchen counter and decided to make it. A little while later, I got a text from Jaime asking if I wanted to come downstairs to take pictures of the cake for this blog. So, thanks to Jaime, here it is.
I had a couple of very overripe bananas so I set out to find a recipe in which to use them. I adapted this recipe from a Williams-Sonoma recipe for banana buttermilk muffins. I substituted brown sugar for the sugar and pecans for the walnuts, and added cinnamon. The resulting muffins were not too sweet or banana heavy and had a nice crunch due to the pecans. Even Jaime, who normally does not like bananas, enjoyed these banana nut muffins.