What’s better than starting your day with a slice of homemade coconut cake?
Because another loaf of banana bread seemed excessive, this week I made healthy banana oatmeal cookies with my leftover ripe bananas. I hadn’t made them in over a year and forgot what a great treat these are! These cookies are packed with nutritious ingredients, taste good, and make the house smell great while they’re baking. I first found them on Lori Bregman’s blog, and I’ve since seen similar versions with added ingredients like dates and walnuts. I stuck to the original this time – with a little extra vanilla.
I finally made Ina Garten’s lemon yogurt cake when my mom visited a few weeks ago. I must say – it is delicious! The cake can certainly stand on its own as a dessert (or breakfast at my house). But my mom and I started talking about its versatility. Of course, using it for strawberry shortcake would be yummy. Or, you could make a layer cake by slicing it horizontally and covering each layer with homemade flavored frosting. You could use it in place of traditional pound cake in trifle or drizzle it with a delicious sauce (raspberry comes to mind). The options are endless, which makes it the perfect cake to have in the freezer for all sorts of occasions, including last-minute guests.