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Category Archives: cooking

I make! Watermelon berry fish pop edition

WP_20140829_15_40_21_ProWell, in this case it’s a whale pop.  And whales are not fish.  They’re mammals.

I had to get rid of some watermelon the other day but I felt that watermelon pop in itself would be kind of weird…because the watermelon I had was definitely past its prime (starting to get sandy and gross).  So I mixed in some frozen berries I already had, this time blueberries, blackberries, and raspberries.  And the result was actually pretty good.  You could still taste the watermelony part of the watermelon and the past priminess was muted by the berries.  I’ll probably do this again even with watermelon not past its prime.

I would say that I had about 0.75c of berries and 2.5c of watermelon, cubed.  I realize that I really should have just weighed the fruit, because fruit does not conform well to volumetric measurements.  But I was lazy and didn’t want to wash a bunch of dishes.  Threw it all in the blender with maybe 0.25c of sugar, probably a bit less, and a couple tablespoons of fresh lemon juice to brighten the flavors, and puréed until smooth.  Made about 2c of fruit purée.

I have since found out that each complete fish pop mold (6 shapes in all) holds about 1c of liquid.  So this recipe filled both of my molds and I had like a tsp of extra, which I just ate on its own.  As I say, you should taste it before it freezes.

 

I make! Banana nut pancakes edition

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I really like bananas.  But, I only like bananas when they’re still slightly green.  I may have mentioned this before because I tend to turn over-ripe bananas into banana nut bread.  But this time, I had a lot of bananas and I didn’t want to make 21983192837 loaves of banana nut bread, so I made banana nut pancakes instead.

I’ve made banana pancakes before, with and without nuts.  But most of the time, it involves adding sliced bananas into pancakes as they’re cooking.  I was thinking that it would be much better to add mashed bananas to batter than to add slices of banana to preformed pancakes and went about looking around if anyone else thought the same thing.  Also, my bananas were way too far gone to hold up to normal slicing.

Anyway, it turns out someone else had the same thought about adding mashed banana to pancake batter.  I figured since she was so kind as to throw a recipe out there, I would try it out.  I made the pancakes to recipe only omitting the sugar, because I was serving this with maple syrup and I figured it would be too sweet if the pancakes themselves were also sweetened.

Notes:

  • I will probably adapt this into a buttermilk recipe for next time.  Just because I really like the taste of buttermilk pancakes. I rather like them made to recipe, but I reaaaaally like buttermilk pancakes.
  • Wait, I lied.  I didn’t make it entirely to recipe because I subbed walnuts for pecans.  I forgot.  But anyway, I like walnuts.
  • The batter is thick.  Very thick.  At least, for pancake batter.  But actually, I think I prefer it that way.  I find it easier to work with.
  • If you were to eat the pancakes without maple syrup (I always use real, btw), it might be a little bland without sugar.  But that would really depend on your bananas.
  • I froze my leftovers and I plan to just pop them in the toaster for quick breakfasts later on.