Do you ever lay in bed and crave a warm cinnamon roll topped with gooey icing? Of course you do. That’s a silly question. If you’re experiencing such a craving, and know good and well there’s no time and energy for such an involved baking project, look to a stack of these.
They’re fluffy, light, laden with cinnamon and have the perfect amount of tang thanks to the buttermilk. The entire stack is topped with a few spoonfuls of sweet glaze. These pancakes ‘ll make you forget all about cinnamon rolls, I think
I don’t have many pet peeves. I don’t have many qualms. Not many…but I do have one. Here it is: it really irks me when people pull–what I like to call–a “Giada.” Let me preface this by saying I like Giada, actually. I like her food. It’s simple and delicious. Her baby is cute, her hair is super pretty, her Malibu beach home is cute, I even think her dude Todd seems nice. But when she pronounces ricotta all, like, “rrrriiiicotta!!!” I kinda want to punch something. Like, why is it so hard to just pronounce ricotta like ricotta. We get you’re Italian. We know that. Thanks for the “rrrrricccottta” reminder, Giada. Thanks.
Why am I telling you this…? Because in this video on this page, I pulled a “Giada.” I couldn’t help it. I couldn’t. When it came time to say “arroz con pollo” I kinda tried to say it like an American girl and say, “aros con polo,” but my brain/tongue wouldn’t allow it, so there I am rolling the “r” while secretly hating myself. If any of you speak Spanish, you can actually hear me kinda half it. I’m trying to meet half way with it, trying to say it like I should be, but I fail. So, if you decide that I now annoy you and you don’t like me, I’ll understand. I will. Just come back tomorrow–there will be no video, no talking, just words and some more food.
In unrelated Giada news, I do love this recipe–it might actually be my favorite recipe on this entire blog. In the intro you’ll hear me explain how it was a recipe tinkered with by my grandfather and dad for a few years. I remember them cooking in the kitchen together. Their dichotomy was interesting, to say the least. My dad is probably one of the most positive, upbeat people I know (think of me, post coffee!!), while my grandfather was sort of a salty, half-glass empty kind of man. The way their two personalities worked in the kitchen resulted in hilarity…and one really awesome recipe for arroz con pollo.
Heyyyy! I hope you’re ready because I’m hurling another Kin Community video at you. I hope you don’t mind. Today’s recipe, Oat Blueberry Banana Bread, is kind of a no-brainer. It’s crunchy with a lot of banana-awesomeness inside. In other news, I think–as a community–we need to come up with another word for “moist.”
I know I’ve said this like, a million times before. And, I do sometimes feel like I talk about the same things over and over. You know when you’ve been friends with someone for a long time and they keep repeating the same story over and over, and if you’re nice you keep listening and act like you’ve never heard it before; but if you’re like me, you’re just like, Dude, okay I’ve heard this like a million times–get a new story already!
So, if you’re sick of hearing this, I completely understand and come back tomorrow (or Wednesday), I’m promising cake or empanadas…I can’t decide. But if you’re feeling particularly patient, hear me out. I wanted to describe this banana bread as moist, because, well, it is. (And I do in the video but it was painful for me to do so!) This bread is moist. And it’ll stay that way for daaayys. But OMG do I hate that word. It’s too disgusting of a word to describe something so perfect and delicious, and yet I have no synonym for it. I’m synonym-less.
So, this morning I’m trading this Oat Blueberry Banana Bread for a synonym. Your move…