Julia Child Tuna Recipe blog image

Julia Child’s Thon A La Provencale

Another Friday, another opportunity to cook something new this weekend. I got Julia Child’s Mastering The Art of French Cooking for Christmas and this weekend’s recipe to try is Thon A La Provencale which is tuna or swordfish with wine, tomatoes, and herbs.

But let’s recap in case you’re new.

I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.

You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.

The Recipe:

3Lbs. fresh tuna or swordfish cut into 3/4 inch steaks
9×14 pyrex baking dish about 2.5 inches deep
1 tsp salt
2 Tb lemon juice
6Tb olive oil, more if needed
A skillet
1 cup minced yellow onions
3Lbs. fresh, ripe and red tomatoes, peeled, seeded, juiced and chopped.
2 cloves mashed garlic
1/2tsp oregano
1/4tsp thyme
1/4 tsp salt
1/8 tsp pepper
1 cup dry white wine or 2/3 cup dry white vermouth
1 to 2 Tb tomato paste for added flavor and color
1Tb meat glaze (optional)
1Tb softened butter
2 to 3 Tb chopped parsley

  1. Remove skin of the dish and cut steak into serving pieces. Blend salt and lemon juice in baking dish, then beat in the oil and pepper. Arrange the fish in the dish and baste with marinade. Cover with wax paper and marinate for 1.5 – 2 hours, turning and basting the fish with marinade several times. Drain the fish and dry it thoroughly on paper towels. Discard marinade.
  2. Saute the fish rapidly in very hot olive oil for a minute or two on each side to brown lightly. Rearrange the fish in the baking dish.
  3. Preheat oven to 350 degrees.
  4. Cook the onions slowly in the skillet for 5 minutes or until tender but not browned. Stir in the tomato pulp, garlic, seasonings, and spread the tomato mixture over the fish.
  5. Place a cover or aluminum foil over the baking dish and bring to a simmer on top of the stove. Then set in lower third of preheated oven and bake for 15 minutes. Pour in the wine and bake for 30 minutes more, turning oven down to 325 as soon as fish is simmering.
  6. Remove fish to serving platter, scraping the sauce off the fish and back into the baking dish. Keep fish warm for about 5 minutes while finishing the sauce.
  7. Boil down the sauce over high heat until it has reduced to about 2 cups. Stir in tomato paste and optional meat glaze. Simmer for a moment, and correct seasoning.
  8. Off heat, beat in the flour and butter paste, bring again to the summer for 1 minute. Stir in the chopped parsley, spoon the sauce over the fish, and serve.

My Findings:

  1. I should’ve used my cast iron skillet instead of a pyrex pan because you can’t cook glass on the stovetop. I Googled it.
  2. You must be VERY careful to not overcook the fish, tuna is SO easy to overcook.
  3. Pop your serving plater in the oven with the fish to keep warm and warm up while making the sauce.
  4. Julia suggests a chilled Rose wine or a dry white, or Riesling. We tried it with rose and I just can’t do pink wine. I’d suggest a dry white instead.

Ps: I used tuna from WholeFoods and did not opt to add in meat glaze (mostly because I hadn’t any prepared and I underestimated how much time it was going to take to cook the tuna and it was 8PM by the time we ate, both the Hubs and I were HANGRY).

If you don’t know wtf seeding, peeling, juicing and chopping a tomato means check out this really simple tutorial, here. Discard the seed/pulp mixture and chop up the remaining tomato to complete step 4.

Pss: The tomato mixture is the tomatoes and the next 5 ingredients.

Would I Make It Again?

Hell yes. It was the best damn sauce I ever made and who doesn’t love good Tuna?!

Julia child’s tuna steak recipe

Julia Child taste test blog image

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Jiggle Japanese Cheesecake recipe blog image

Jiggly Japanese Cheesecake by McCormick

Another Friday, another opportunity to bake something new this weekend. Last weekend I made an attempt to make the jiggle cheesecake GIFs were made for…but let’s recap last weeks post about cannolis just in case you weren’t here.

I’m not a food blogger. I share recipes I’ve tried and if I’d make them again. I hate the word foodie and hefty paragraphs filled with adjectives about the recipe, and photographs that have dusted flour and cutting boards.

You can expect the recipe I used, helpful tricks or what not to do and a couple (probably one) real shots of what it looked like when my bake came out of the oven.

Here’s the recipe I tried by McCormick:

The Recipe:

  • 8 large egg yolks
  • 1 package (8 ounces) cream cheese
  • 1/2 cup (1 stick) butter
  • 1/2 cup milk
  • 2 tablespoons pure vanilla extract
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 12 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
  1. Preheat oven to 320°F. Line bottom of 9×3-inch round cake pan with parchment paper. Line sides of pan with a 4-inch wide strip of parchment. (You should have about 1 inch of paper extending above the top of the pan.) Set aside.

  2. Test Kitchen Tip: To prepare using a 9-inch springform pan, line with parchment as directed in Step 1. Place pan in center of large sheet of heavy-duty foil. Wrap, making sure bottom and sides are completely covered, to keep water from soaking into cake batter.

  3. Beat egg yolks in large bowl with wire whisk; set aside. Mix cream cheese, butter and milk in small saucepan on medium heat until melted and smooth; remove from heat. Gradually add cream cheese mixture to egg yolks, stirring constantly with wire whisk. Stir in extract until completely smooth.

  4. Sift flour and cornstarch into batter mixture, stirring constantly with wire whisk until well blended.

  5. Beat egg whites and cream of tartar in separate large bowl with electric mixer on medium speed until soft peaks form. (If using a freestanding mixer, use wire whisk attachment.) Increase speed to medium-high. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

  6. Gently stir in 1/4 of the egg white mixture into the batter mixture; repeat until fully incorporated. Pour batter into prepared pan and gently tap pan on the counter to remove any large air bubbles.

  7. Place pan in large roasting pan or dish. Pour enough hot water into roasting pan to cover about 1 inch from bottom of cake pan. Bake 25 minutes. Reduce heat to 280°F. Bake 55 minutes longer or until cake has risen and the top is golden brown.

  8. Remove from oven. Let stand in water bath until cool enough to handle. Remove from water bath. Invert cake onto large plate or cutting board to remove parchment paper. Carefully flip cake onto serving platter. Sprinkle top with powdered sugar and serve warm with fresh berries and whipped cream, if desired.


My Findings:

  1. I think a Slow Cooker Liner by Reynolds wrap would work better than aluminum foil. I didn’t have any on hand so I used foil but remember hearing this trick from a friend.
  2. My cake rose quite a bit, and I think it’s because I overwhipped the egg whites…maybe. So be careful you don’t overwhip, it’s easy to do in a freestanding mixer.
  3. I did use the McCormick pure vanilla extract and I think it really did make a difference in taste (especially since I didn’t have any whipped cream or berries during my taste test.

Would I Make It Again?

Only if someone requested the jiggle. The cheesecake was good, but my taste prefers the good old dense New York style cheesecake. I missed having crust, but spending 10-minutes jiggle testing it was fun.

McCormick Jiggly Japanese Cheesecake

PS: I didn’t have a roasting pan or pyrex dish big enough to dunk my springform pan in so I used my cast iron skillet and kept my oven temp a little hotter than suggested.

Cheesecake Recipe quote
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Chevron Cannoli recipe blog image

Chevron Cannolis For Cousin Kayla’s Thirtieth​

Have you ever tried to make a cannoli? The dough is held together by wine…those damn Italians are flipping geniuses.

But first, let’s manage some expectations. I’m not a food blogger, I didn’t go to school to become a chef or baker (even though ironically my maiden name IS Baker). My father went to school to be a chef, so I learned from him. My mother liked to bake, so I learned from her.

You’ll never hear me call myself a foodie (because I find that word annoying, everyone’s a foodie these days). I just enjoy cooking (and eating) new recipes and finding ones worth making more than once.

I promise to not share hefty paragraphs filled with adjectives about the recipe and only share helpful tricks I learned during the first make. Oh, and don’t expect to see artistic food shots, if I have to see sprinklings of flour and eggs on a cutting board ONE MORE TIME…I’m going to make a meme with Samuel L. Jackson.

You can expect a couple (probably one) real shots of the food because your girl does not have the patience to make everything look perfect for one photo and let’s be honest, how many times does that burger ACTUALLY look like the burger you get?

The cannoli recipe came from Chevron’s Adventures in Italian Cooking which was printed in 1980.

Chevron cookbook

Here’s the recipe:

4 cups sifted all-purpose flour
2 Tablespoons sugar
1/4 teaspoons salt
3 Tablespoons butter
2 egg yolks
Approx. 1/2 cup white wine
Shortening or vegetable oil for frying.

  1. 1. Mix flour, sugar, and salt in a bowl. Cut in butter, then add egg yolks. With a fork, stir in wine, 1 Tablespoon at a time, until dough clings together. Form a ball, cover, and let stand about 30 minutes.
  2. 2. Roll dough paper thin on floured board and cut 4-inch circles. Wrap circles around metal cannoli tubes, turning each end back to flare slightly. Fry a few at a time in deep fat until golden, about 1 minute. Remove with tongs and drain on paper towels. Carefully slip out tubes after about 5 seconds. Cool shells.
  3. Before serving. force filling into cannoli shell through a large pastry tube. Sift powdered sugar over pastry shell and garnish filled ends with chopped candied fruits, grated chocolate or chopped nuts.

*makes about 24 pastries.

Note. Shells may be stored in airtight containers for several days prior to filling.

Traditional Ricotta Filling:
4 cups ricotta cheese
1 1/2 cups powdered sugar
1 Tablespoon vanilla extract
1 cup heavy cream, whipped to form stiff peaks (optional)
1/4 cup coarsely chopped chocolate
1/3 cup finely chopped mixed candied fruits

  1. Press ricotta cheese through a wire sieve or blend until smooth in food processor or blender. Mix with powdered sugar and vanilla extract. Add finely chopped candied fruits and shaved chocolate. Chill before using. For a lighter filling, fold in whipped heavy cream.

My Findings:

  1. After wrapping dough around the cylinder for frying, seal the edges with egg wash. Otherwise, it’s a cannoli roulette as to if the cannoli will stay wrapped while frying, and will be a maddening game of chicken.
  2. If the cannoli is stuck to the cylinder after frying, pop it in the freezer for a few minutes. Metal shrinks in cold and will help knock the shell off if it’s stuck.
  3. Golden brown is pretty but dark brown is better. It’s important to get the crisp crunch when you bite into them so don’t be afraid to ‘overcook’ them.
  4. I used more wine than 1/2 cup, just add a little bit at a time and work the dough.

Would I Make Them Again?

Hell. Yes. Cannolis are my favorite.

Cannoli recipe

Oh, also, I didn’t do candied fruits that sounded disgusting. I did chocolate chip chunks. I used a large freezer Ziploc bag as my ‘pastry bag’ and added the optional heavy whipped cream to make it lighter which was good and airer. If you want a dense and strong filling, skip the heavy whipping cream.

Godfather quote about Cannolis

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Bakeathon 2018 Recipes

Yesterday was the fourth annual Christmas Bakethon hosted at my MIL’s. She and I started this tradition the first Christmas I lived in California and every year we’ve made it a bigger and bigger deal.

In honor of my husband’s Grandpa Roy, we chose only Chevron recipes out of his 1970s field manual (plus a few of our own favorites). After this year’s Bakeathon with a total of 641 flipping cookies later. This is what we’ve got.

1. Pecan Bars
2. Peanut Butter Oatmeal Raisin
3. Magic Bar Cookies
4. Persimmon Cookies
5. Sugar Crisps
6. Crunch Drops
7. Nut Butter Balls
8. Peanut Butter Cookies
9. Date Pinwheel Cookies
10. Brown Butter Cookies
11. Chocolate Crinkle
12. Scotch Shortbread
13. Peanut Butter Kisses
14. Snowball Cookies
15. Muffin Tops because the Seinfeld jokes will never end and the MIL has a muffin top only pans.

Anyways, I’ve gotten a few requests for the recipes so I wanted to share them here.

Crunch Drops – 2c. sifted flour, 1 tsp. baking soda, 1/2tsp. salt, 1c shortening, 1c. brown sugar, 1c. granulated sugar, 2 eggs, 1tsp. vanilla, 2c. oatmeal, 2c. rise crispy cereal, 1c. shredded coconut.

Sift flour, salt, and soda together. Cream shortening until fluffy.  – Add sugar gradually, add eggs one at a time, beat well. – Stir in flour and vanilla. Add in other ingredients and mix well. – Bake 12 – 15 minutes, oven 350 degrees. (My father-in-law thinks adding raisins would be good)

Nut Butter Balls – 1c. butter or margarine, 1/2c. granulated sugar or confectioner’s sugar, 1/2 tsp. salt, 1tsp. almond extract (can sub. 2tsp. vanilla), 2c. sifted flour, 1-2c. chopped nuts.

Mix butter with sugar until very light and fluffy. Add salt, extract, flour, nuts, mix well. Refrigerate until easy to handle shape dough into 1-inch balls or 1×2 crescents. Place on ungreased cookie sheet and bake 12-15 minutes at 350 degrees. While cookies are warm, roll in granulated or confectioner sugar, fine cookie crumbs or cinnamon sugar. 

Date Pin-Wheel Cookies – 2c. brown sugar, 1c. shortening, 2 eggs, 4 c. flour, 1tsp.baking soda, 1tsp. nutmeg, 1tsp. cinnamon, 7oz. dates, 1/2c. water, 1c. sugar.

Cream brown sugar and shortening together, add the 2 eggs. – Sift together flour, baking soda, nutmeg, and cinnamon. – boil water, sugar, and dates until it’s pudding consistency. Roll into 2-inch rolls to resemble jelly roll. Put in freezer. SLice frozen and bake at 375-degrees for 15 minutes.

Pecan Bars –  1 yellow cake mix, 1/2c. butter, melted, 1 egg, 1c. chopped pecans.

Measure out 2/3cup of cake mix and save for filling. Combine remainder of cake mix, butter, and egg; mix until crumbly. Press into greased 9×13 pan. Bake at 50 for 15-20 minutes or until golden brown. Spread filling* over this while it is hot. Bake at 350 for 30-35 minutes or until it is set. *filling 2/3c. reserved mix, 1/2c. brown sugar, 1-1/2c. dark corn syrup, 1tsp. vanilla, 3 eggs. Combine and beat for 1-2 minutes. 

Persimmon Cookies – 1/2c. margarine, 1/2c. granulated sugar, 1/2c. brown sugar, 1 egg, pulp from one very ripe persimmon, 1c. flour, 1/2 tsp. baking soda, 1/2tsp. salt, 1/2tsp. cinnamon, 1/4tsp. nutmeg, 1-1/2c. oatmeal, 1/2c. nuts.

Cream margarine and sugars together. Add egg and persimmon pulp. Sift flour, soda, salt, cinnamon, and nutmeg together and then add gradually to other mixture. Beat until well blended and then add oatmeal and nuts. Drop by teaspoonsful on oiled cookie sheet. Bake at 350 for approximately 12 minutes. 

Sugar Crisps – 1 cake yeast, 1/4c. lukewarm water, 3 1/2c. sifted flour, 1 1/2 tsp. salt, 1/2c. butter, 1/2c. shortening, 2 beaten eggs, 1/2c. sour cream, 3tsp. vanilla, 1 1/2 cups sugar.

Sofen yeast in water. sift flour with salt; cut in butter and shortening. Blend in eggs, sour cream, 1 tsp. of vanilla, softened yeast. Mix well. Cover; chill at least 2 hours. Mix sugar and remaining vanilla. Sprinkle board with about 1/2 cup of mixture. Roll out half of the dough to a 16 x 8-inch rectangle, sprinkle with 1tsp. vanilla. Fold one end of dough over the center. Fold opposite and over to make three layers. Turn 1/4 way round and repeat rolling and folding twice, sprinkling board with additional vanilla sugar as needed. Roll out about 1.4 inches thick. Cut into 4×1 strips; twist each strip 2 or 3 times. Place on ungreased baking sheets. Repeat entire process with remaining dough. Bake in moderate oven 375 for 15-20 minutes. 

Magic Cookie Bars – 1/2c. butter or margarine, melted, 1-1/2c. graham cracker crumbs, 1c. chopped nuts, 1c. chocolate pieces, 1-1/3c. flaked coconut, 1 can sweetened condensed milk.

Pour melted butter or margarine onto the bottom of a 13x9x2 inch pan. Sprinkle crumbs evenly over melted butter. Sprinkle nuts evenly over crumbs. Scatter chocolate pieces over nuts. Sprinkle coconut evenly over chocolate chips. Pour sweetened condensed milk evenly over coconut. Bake at 350 for 25-minutes or until lightly browned on top. Cool for 15 before cutting into squares. 

If you bake any of these, show me your bakes! Take a picutre and tag (@sjrandol) me on Instagram.

Come be my friend on Instagram, I’m on Facebook but I think I play better on IG, lol. I also just launched a podcast centered around getting to know our homeless youth in hopes to better understand how to stop it by getting to know the young people who survived it. Listen to the very first episode, here.  

The Best Carrot Cake Recipe I’ve Ever Frickin Eaten and Made

This is the best carrot cake recipe I’ve ever frickin eaten and made, hand to the dessert Gods. I had someone who hates ‘vegetable cake’ beg to take some home, a woman who isn’t a fan of super sweet desserts rave about its taste, and someone who was strictly doing keto practice the 80/20 rule and had a taste after everyone at the table told her it would be worth it.

That’s how good this recipe is, seriously.

We were having a birthday party at the office for a coworker and I opted to make her favorite cake to celebrate. If the previous paragraph didn’t convince you, it was a huge hit and I highly recommend it.

Here are some tips based off my first time baking it:

  1. Make sure the cake is level in the pie tins. Slam it straight down on the counter a few times to make sure it’s even, otherwise, you’ll end up with a cake that looks drunk.
  2. I didn’t use all of the glaze to soak each layer, it was way too hard to get out of the tins when I tried to soak all of it into the cake. I’d guess I used about half the second time around, and while it was still very wet, it was manageable.
  3. A rubber spatula and butter knife work just as well to ice the cake, don’t worry about not having all the fancy equipment. My double broiler was a pot of boiling water and a glass bowl on top, you can do it!

This is what mine looked like via my iPhone, haha.


PS: yes, I used my big Tupperware container as a cake carrier.

Here is the recipe that I think was published in Southern Living but made famous by Chrissy Teign and I found here.

2 cups all-purpose flour
2 tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 tsp. vanilla extract
2 cups grated carrot
1 (8-oz.) can crushed pineapple, drained
1 (3 ½-oz.) can flaked coconut
1 cup chopped pecans or walnuts

Buttermilk Glaze:
1 cup sugar
1 ½ teaspoons baking soda
½ cup buttermilk
½ cup butter or margarine
1 tbsp. light corn syrup
1 tsp. vanilla extract

Cream Cheese Frosting:
¾ cup butter or margarine softened
1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
3 cups sifted powdered sugar
1 ½ tsp. vanilla extract


  1. Preheat oven to 350°F and line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  2. Stir together first 4 ingredients.
  3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans and bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  4. Make the glaze: Bring all ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  5. Make the frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
  6. Remove cakes from the oven and drizzle buttermilk glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread frosting between layers and on top and sides of cake.

Hope you enjoy! If you make it, let me know how it comes out and share a picture in the comments.

Come be my friend on Instagram, I’m on Facebook but I think I play better on IG, lol. I also just launched a podcast centered around getting to know our homeless youth in hopes to better understand how to stop it by getting to know the young people who survived it. Listen to the very first episode, here.  

Best Office Pleaser Lemon CoffeeCake

Want to know the best office pleaser lemon coffeecake recipe? Look no further, I found it.

And I don’t even like lemon, no really — never been my fav, but my boss brings in lemons from her tree so I’ve been experimenting with lemon treats because who can resist fresh anything?!

The sour cream factor is the not-so-secret moist maker and is one of the reasons this is the best coffee cake recipes.


PS: I zested lemon instead of buying lemon powder.

PSS: My butter wasn’t cold-cold for the streusel, instead it was room-ish temperature (for some reason I do think it made a difference, more buttery and moist, possibly absorbed flavor better this way.

PSS: Didn’t put streusel on halfway through baking, a happy accident as my Hubs HATES crunchy anything, so if you have a Hubs like mine or enjoy the less crunchy part of life, maybe give the delayed streusel sprinkle a try, too.

PSSS: Nobody’s got time or the extra cash for lemon oil, I added a smidge of lemon juice instead.

Here’s the sitch:


  • ¾ cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice powder*
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 6 tablespoons cold unsalted butter, cut into 1/2″ pieces
  • grated rind (zest) of 1 lemon
  • 3/4 cup chopped pecans
  • *If you don’t have lemon juice powder, increase the grated lemon rind to that of 2 lemons.


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice powder or the grated rind of 2 lemons
  • 1 teaspoon ground cinnamon
  • 8 tablespoons (1/2 cup) unsalted butter*
  • 1/4 teaspoon lemon oil, optional, for flavor
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream or plain whole milk yogurt (not Greek-style)
  • *See “tips,” below.


  • 1 tablespoon fresh lemon juice
  • 1/2 cup confectioners’ sugar


  1. Preheat the oven to 350°F. Grease a tube pan, or a 9″ x 13″ pan.
  2. To prepare the streusel: Stir together the dry ingredients. Cut in the cold butter, then add the grated rind and pecans.
  3. To prepare the cake: Sift together the flour, baking powder, salt, lemon powder (or grated rind), and cinnamon.
  4. Beat the butter and lemon oil together until the butter is soft. Add the sugar and beat until light and creamy.
  5. Add the eggs one at a time, followed by the sour cream, beating after each addition and scraping down the bowl as needed.
  6. Add the dry ingredients, stirring just until incorporated.
  7. Spoon the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter.
  8. Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. If you’ve used a tube pan, allow the cake to cool slightly, then turn it out onto a plate. Using another plate, turn it over again so the streusel is on top. If you’ve baked the cake in a 9″ x 13″ pan, serve it right from the pan.
  9. To prepare the glaze: Stir the lemon juice and confectioners’ sugar together. Drizzle over the cake.
  10. Yield: 16 to 24 servings.
Original recipe found, here.  

Cultivate it.

Bananas for Is It Worth It on ramblinrandol.com

3 Ingredient Banana Fudge | Is It Worth It?

All those healthy recipes on Pinterest photograph well, but do they taste as well as they look? I’ll let you know. Today’s case involves a three ingredient banana fudge recipe. banana fudge

Healthy alternatives and paying attention to what we put into our bodies is important. I’m an advocate for health and fitness, but I won’t front. A pint of Everything But The by Ben & Jerry’s is not safe in my freezer.

I like to eat. I like to eat good food. I don’t want to give up brownies for the rest of my life, but I do follow the rule everything in moderation and believe having a healthy relationship with food is just as important as a healthy balance of fitness and diet. I struggle with the latter, too, but I’m getting better.

Now, Let’s get to it. Are these 3 ingredient banana fudge cups worth making and eating as an alternative?

What are the three ingredients?

  • 1 cup of almond butter (or any nut butter)
  • 1/4 cup of coconut oil
  • 2 mashed bananas

I mixed the ingredients and popped them into my LINED muffin tin. I emphasize the word lined because  it was  shocking I didn’t have to grease the tins individually and then hope it all came out of their individual homes. The true test of ‘greasing’ skills.

Here are a few examples of what they looked like when I was making them.

3 ingredient banana fudge

This made 2 dozen Banana Fudge cups

3 ingredient banana fudge

It smells pretty phenomenal when you add your nut better, but how could it not. 🙃

And for the moment of truth, did I like the “fudge.” Watch the video below for my real time analysis, complete with honest facial expressions.

I want to reiterate the choice word fudge. This isn’t fudge and it ain’t gunna taste like the dense chocolate goodness grandma makes, either. It’s good, but not fudge. So don’t take my reaction as hope it will taste like fudge.

If you try it, let me know how you enjoyed this 3 ingredient banana fudge recipe in the comment section.

|EDIT| What you should know:

  • The Hubs couldn’t finish his banana fudge cup, one bite was all he needed to determine this wasn’t the life for him.
  • I ended up only eating two cups and throwing the rest out a week later. Guess it wasn’t worth it for me in the long haul.

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