Banana Jam

This great find came from Pinterest!  As many of you know, I make strawberry freezer jam every summer when the strawberries are fresh and the kids and I can go to a local u-pick farm.  I had never heard of banana jam before! The best part about banana jam is that bananas are available year-round. My kids and I gave this 6 thumbs up and we often times will eat it right on crackers during snack time!

Banana Jam
Source: Mom Foodie at blommi.com

5 c. Bananas, sliced
2 1/2 c. Sugar
1/2 c. Orange juice
2 T. Lime juice
Generous pinch of salt

Preheat oven to 250 degrees. Put all ingredients in large pot over medium heat. Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring regularly.

While the jam is cooking, place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.

Once jam is cooked, ladle it into the jars and place lids and screw tops on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).

Yield: 4 standard jelly jars

Unopened jam can be stored in cupboard.  Refrigerate once opened.

The Easiest Beef Short Ribs

In the need of a new crock pot recipe? Here's another good one for you! I love adding new recipes to my "Crock Pot Collection" because it's a great resource for those days when I know I'll be in a pinch to get dinner on the table.  This recipe did not disappoint.  It's the first time I've ever bought beef short ribs but they were easy to find in my local grocery store. The meat was so tender that it just fell off the bone! It's great served with rice or mashed potatoes and your favorite veggie.  

The Easiest Beef Short Ribs
Source: Not Your Mother's Slow Cooker Cookbook

1 T. unsalted butter or olive oil
1 medium yellow onion, finely chopped
3/4 c. ketchup
1/4 c. soy sauce
3 T. cider vinegar
3 T. brown sugar
3 to 4 lb. beef short ribs

1. In a small skillet, heat the butter over medium heat until melted, then cook the onion, stirring, until softened and golden, about 5 minutes. Add the ketchup, soy sauce, vinegar, and brown sugar, stir until smooth, and heat for 5 minutes.

2. Place the short ribs on a broiler pan and broil until well browned. Arrange the ribs in the slow cooker. If you have a round cooker, stack them. Pour over the sauce, distributing the onions over all the ribs. Cover and cook on low until tender and the meat starts to separate from the bone, 7 to 8 hours.

3. Transfer the ribs to a platter. Let the sauce cool a bit, then spoon the liquid fat off the surface and discard. Pour the sauce over the ribs and serve immediately.

At the Bakery...

Here's the last Halloween bakery post this year!  I had so much fun making all things pumpkins, spiders, and even Frankenstein!  It's hard to believe November will be here in 2 short days. Here's a few of my creations from this week.

Frankenstein...


Pumpkin cake...


Pumpkin cupcakes...


and even a Spider cake!


 HAPPY HALLOWEEN to all!!!

At the Bakery...

Lots of fun Halloween goodies have been brewing in the bakery this week! With Halloween only 7 days away, everyone is in the holiday spirit. Here are a few of the things I've made this week...

Fun Halloween cupcakes...with creepy crawly spiders!


Halloween cookies of all kinds...


400 Halloween-themed cupcakes for the University of Michigan...


Fall inspired cake...with leaves


And last but not least...let's not forget that October is Breast Cancer Awareness month!

Halloween Witch Cake

Halloween is only TEN days away!  I've been making lots of festive baked goods at the bakery, including this cake. Our whole family will be dressing up this year. I won't give away any secrets but our costumes will coordinate with one another. I can't wait! Halloween is such a fun time of year. Here's hoping for a nice, dry, and semi-warm Halloween night to take the kids trick-or-treating!

Rectangular Kit Kat Cake

Here's a different twist on the Kit Kat and M&M cake. This type of cake has taken over blog-land but you'll mostly see it in round cakes.  It also makes quite an impressive rectangular cake.

I made this quarter sheet cake for my really good friend at work. Ever since I started working at the bakery {last winter} it was always her and I in the kitchen together. We are the only 2 daytime bakers/cake decorators. We hit it off immediately and work extremely well together. My strengths are her weaknesses and vice versa. We often have the same idea/thought in our heads and jive well together.  We shared plenty of great laughs every day and working with her made me look forward to going to work the next day.

Saturday was T's last day at the bakery. I am going to miss her so much but I'm excited about the new adventure she is about to begin. I wish her all the best and had to send her off with my very favorite cake - Kit Kat and M&M's.



This cake took 15 packages of Kit Kats and about half of a super size bag of M&M's (the large bags you find at Costco or Sam's Club).  Underneath all the candy is a chocolate cake iced with fudge icing. I presented the cake to T and then we cut it and shared it with all the customers at the bakery.  I've made lots of Kit Kat and M&M cakes but this is the first time I've ever EATEN one. WOW!!! It was so good but SO SWEET! A little slice of this cake goes a long way. Be prepared to wash it down with a big glass of milk! :)

White Chili

Last week we enjoyed a fun family vacation in Florida. Four nights at Disney and a couple nights at St. Pete to enjoy the beach. The weather was a bit rainy but we were still able to get plenty of sun and welcomed the 80/90 degree temps.  We returned home this week to 40 degree weather and brrrr did it feel cold! Perfect time to make some chili.  This is my favorite white chili recipe that some friends made for us several years ago. I hope you'll like it as much as I do.



White Chili
Source: S. Morris

4 - 6 Chicken Breasts, cooked and cubed
1 medium onion, diced
2 T. garlic, minced
2 - 3 T. olive oil
2 cans White Navy Beans, rinsed and drained
1 can Cannelli Beans, rinsed and drained
1 can Hominy, rinsed and drained
2 cans Chicken Broth
2 - 5 Jalapeños (depending on how hot you want it), remove seeds and dice
2 T. Flour mixed in a little bit of water

Cube and cook chicken then set aside. Brown garlic, onion, and jalapeños in olive oil.  Add beans, hominy, and chicken broth. Add chicken. Heat over medium-high heat then add flour/water to the soup to thicken. Serve with cilantro, sour cream, and/or shredded cheese.