This weekend is Mother’s Day, and I thought I would share some things that my mom has taught me. I’ve seen other bloggers post about what they’ve learned from their mother over the years and I started thinking about all of the things she has said to me, taught me, and continues to teach me in life.
My mom and I are close – really, really close. People confuse us for each other on the phone (we sound a lot alike). We are often mistaken for sisters (I’m sure she’ll love hearing that, again), and we have become even closer as I grow older, when the big stuff happens and real life begins. Many people comment to her asking ‘how’d you get so lucky to have two good kids?’ – well, I think I’m a little better than my brother, Nick ;) but, I think she is a pretty lucky mom to have us too. We’re incredibly lucky to have such a loving, crazy, funny, caring, and strong mom.
After losing my dad when we were younger she had to become two parents in one, and I want to thank her for being there for us through the hard times, and the really hard times, and never ceasing to love and support us in all our of endeavours.
She is the first person I tell important news to, and the not so great news to, the first person I look to for advice, even if I don’t always want to hear it (ahem, the couch), the first person to know when I’m sad, upset or something is bothering me just by the tone in my voice over the phone, the person who encourages me that everything will be alright, not to stress and the first person to forgive me when we have a fight (i’m pretty stubborn).
Things my mom has taught me
- There’s no excuse for rudeness
- Manners matter, always say thank you
- Don’t hold a grudge, life is too short
- It’s better to be overdressed, than underdressed
- Saying sorry is one of the hardest things to do, and admit your wrong
- Always be the bigger person
- How to be a good friend
- Any education is a good education
- Never leave the house without making the bed (this one is still a work in progress..)
- How to host a family dinner
- Advil and Zantac cure all
- How to properly fold sheets
- How to cook a roast
- How to make a roux
- How to make a good chili, and simple tomato sauce
- If you don’t want to have a drink, just order a coke with lime
- Don’t stress, everything will work out
- Always be kind to animals
- Do what makes you happy
- Trust your instincts
- How to be strong
People ask me where I got my love for cooking and baking. While my dad was my biggest influence, my mom always made really great cookies, without a recipe – and really good cinnamon buns.
I made these brownies last week when I wanted to use up some ripe bananas on the counter. I wanted to make something other than Banana bread. I decided to make 1-Ingredient Banana Ice Cream, recipe here – but then I had more bananas to use up. So, I thought about what I could make with them, or what recipe I could add them to. I decided to make brownies, with the addition of Bananas. Some people don’t like certain combinations of chocolate and fruit, but Bananas and Chocolate are one of my favourites. The bananas make the brownie super dense and rich, like fudge. The banana flavour is certainly there, but it’s not as strong as say banana bread. The chocolate takes over, which makes it deep and rich.
And then I went a step further, and topped the Banana Brownies with Banana Ice cream. Let’s just say I couldn’t eat it fast enough. Plus, there’s no guilt in adding the ice cream because it’s just Banana.
These are also gluten free, I made them with Rice Flour. You can sub regular flour as well. I recommend refrigerating them for a couple hours, or even overnight. I always refrigerate my brownies because it allows them to become more dense and fudge-like.
Fudgey Banana Brownies
Dense, fudgey banana brownies are incredibly moist and rich. Perfect with 1-Ingredient banana ice cream!
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- 6 tbs. Butter
- 3/4 Cup Chopped Dark Chocolate (can use chocolate chips)
- 2 medium Ripe Bananas
- 1 Tsp. Vanilla extract
- ½ Cup Sugar
- 1 Tsp. Baking Powder
- 1 Egg
- 1/4 Cup Cocoa
- 1 cup Rice Flour
- 1/2 cup walnuts
- Preheat the oven to 350°F. Grease an 8x8 inch baking dish with cooking spray.Heat butter and chocolate in a small saucepan, stir until everything is melted. Set aside to cool.
- Whisk together the flour, cocoa and baking powder. Set aside.
- In stand mixer with whisk attachment, or medium bowl and blender, mash the bananas, vanilla extract, and sugar. Add the egg and blend again.
- Add in the melted butter-chocolate mixture and mix well.
- Stir in the flour mixture and blend just until combined. Stir in all of the walnuts, you can save a few and sprinkle on top too.
- Pour batter into the prepared pan and bake for 20 minutes or until a toothpick inserted into the middle comes out clean. You want it to be slightly gooey when you check it, not completely dry. If it needs another couple minutes increase baking time.
- ** These brownies are best after they are refrigerated! **
- I always refrigerate my brownies - it makes them extra dense and fudgey. I recommend letting them come to room temperature on the counter, and then cover and transfer pan to fridge for a couple hours, or even better, overnight. Of course, if you can't wait feel free to eat them immediately =)
- Store leftover brownies in the fridge for up to a week, or, freeze.
- You can sub AP flour for rice flour also.
b a k e a h o l i c http://www.bakeaholic.ca/
Even Better Topped with Banana Ice Cream!