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Tag Archives: banana
We don’t normally keep chocolate milk in the house, so when I had some left over from making Monday’s chocolate soufflés, I knew I had to do something special with it. Chugging it was my first thought, but since I’m on this health kick, I decided I’d throw some potassium and fiber in the mix and make myself a nice breakfast drink. I blended the chocolate milk with a banana, oatmeal and some ice, and the results were really tasty. That’s pretty much all you need to know to copy this, but if you, like me, enjoy learning about the obvious, please follow along.
Most mornings, I’m so late rushing to work that I can barely remember to grab a yogurt on my way out the door. Then, every once in a while, I find a couple extra minutes (and I literally mean a couple, as in two) to treat myself to something special. Yesterday was one of those days, and as soon as I saw my opening, I called on my general knowledge of smoothie-making and threw together the Banana Breakfast Smoothie you see before you. It’s filling, deliciously banana-ey, and creamy with a touch of cinnamon. I need to hit the snooze button one less time more often.
Keeping up with my current matcha green-tea obsession (check out my recent meringues and frosting if you haven’t already), I thought I’d try incorporating it in my morning smoothie routine. I love green tea and could have it at any time of the day, but I’ve learned that given my sensitivity to caffeine, I’m much better off consuming it in the morning. Until now, I would occasionally treat myself to Starbucks Green Tea Frappuccinos, but standing in that morning line is never much of a treat. Plus, something about the syrup and whipped cream that I can never seem to turn down, never quite felt early-morning appropriate. So, one recent morning, I set out to find something that was and came upon this recipe. After making just a few adjustments I’ve come to adopt Green Tea Banana Smoothies as part of my morning breakfast lineup and I couldn’t be happier with them.
Happy Monday, friends! I hope you had a great weekend. Mine was unabashedly lazy and uneventful, and it was amazing. I even managed to fit in two naps. After a workweek that seemed like it would never end, the weekend was just what I needed.
Part of last week’s disorderliness was due to the cupcakes you see before you. As the resident baker, work birthdays can be quite the burden, but the pleasure I get from making something special for a special someone’s day exceeds the inconvenience of finding the time to do so. For now, anyway. Sometimes, the hardest part is figuring out what to bake, and in this case, with the birthday girl celebrating a 5 at the end of her new age and with a baby on the way, I knew it had to be something grand.
While “Chocolate Banana Cupcakes with Nutella Frosting” may be the title of this post, the unabridged name for these babies is “Chocolate Banana Cupcakes with Nutella Cream Cream Frosting, Hazelnuts and Caramel.” With the birthday girl eating for two, and me baking for 24, the long, grandiose name seemed only fitting.
I absolutely adore muffins. In fact, I might even like them more than I love cupcakes. And yet these here Banana Macadamia Muffins are only the second breakfast-pastry recipe on this blog (these were the first). Not okay.
On weekdays, I get my cereal from the pantry at work. On weekends, I sleep in and often skip breakfast altogether. That needs to change, because (1) they really do mean it when they call it the most important meal of the day, and (2) because there’s just too much good food to make and enjoy that cannot be confined to two sittings. Easy, grab-and-go muffins are the new way forward.
Believe me, I love crêpes as much as the next person, but when you think about it, they’re really just thin layers of batter most commonly wrapped around nutella, strawberries and banana slices. Does that sound delicious? Yes, of course. But how does it compare to the symphony that is warm, caramelized strawberries, bananas and nutella enclosed in a thick crunchy wrapper?
Yeah, I thought so.
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