I love banana bread, but when I develop a craving for it, it takes a while to satisfy. I have to mash some bananas, bake for an hour, let it cool, etc. But not anymore.
Banana cake is possible in just a few minutes.
Snooze remains one of our favorite brunch spots, mainly because of the pancake flight and the eggs benedict. Since my post on the grand opening, this place has become ridiculously popular, with the wait somewhere between 30 minutes to an hour on weekends.
I don’t usually like to wait, but we have friends visiting who were on their “babymoon” and both FH and I really wanted to take them to Snooze. By the time we sat down, we were starving. We decided to order several things from the menu and share.
Eggs Bennies. Snooze lets you mix and match, so we chose the Bella! Bella! Benny (Thin slices of prosciutto, Taleggio cheese, and poached eggs on toasted ciabatta, topped with cream cheese hollandaise, balsamic glaze and arugula) and Chilaquiles Benedict (Carne asada steak served on a cheesy, saucy, tortilla stack topped with poached Niman Ranch eggs, smoked cheddar hollandaise, fresh salsa and cotija cheese.)
The Bella! Bella! was pretty to look at but I wasn’t as fond of the taste or that it sat on the ciabatta bread. I liked the Chilaquiles better. I also really liked the potato hash which was very crispy. Basically as crispy as you can get without deep frying it. Looking back at old pictures, it looks like the hash recipe has changed. I don’t remember if I liked it before, but I like this new version.
I’ve become obsessed with using nonfat Greek yogurt in recipes. I made the healthy three ingredient chocolate cake and then the three ingredient fudgy chocolate cookies. After that I decided to go over some of my previous recipes and healthify some of them by using Greek strained yogurt in place of eggs and oil.
First up in my experimenting was this Nutella mug cake. Without the egg, the cake loses its binding agent, so it didn’t puff up all round and pretty like a normal cake. But even though it appeared a little bit crumbly when cooked, the yogurt gives the cake a fudgy texture to it, much like the effect of the yogurt on the chocolate cake and chocolate cookies.