YummyPages

it all started with a search for a new banana bread recipe for my very ripe bananas. as you may know, i actually already had a recipe i found which started the yummypages blog, but every time i made it, i felt like it still wasn't right. so, as i searched, i was intrigued by a recipe for monkey squares...banana bread base with brown butter frosting. when i was looking for a recipe, i was to start baking at 9pm, so i wasn't about to get complex and i was very happy to see that this recipe could easily turn into a loaf, so i went with it! what i realized when i was mixing the components was that the addition of wet ingredients made a huge difference in overall moisture. the original recipe calls for sour cream, but i only had plain yogurt, which is a perfect substitute and it also called for butter, which i was limited to. so, the substitution of canola oil brought the moisture level up a little more. i hope you enjoy the two recipes in one. MONKEY SQUARES posted on the girl ...

this was one of my favorite results from thanksgiving. the biscuits had a nice, subtle sweetness from the pumpkin ad spices and the orange-honey butter pulled it all together. i would make this for any fall get-together. they're easy to make, but are impressive. PUMPKIN BISCUITS posted on dine & dish by kristen on october 21, 2010 2c all-purpose flour 3T sugar 2t baking powder 1t ground cinnamon 1/2t baking soda 1/2t salt 1/4t ground nutmeg 1/4c chilled butter, cut into small pieces 3/4c fat-free buttermilk 1/2c canned pumpkin cooking spray preheat oven to 450°F. lightly spoon flour into dry measuring cup and level with knife. combine all dry ingredients. cut in chilled butter with pastry blender until mixture resembles coarse meal. in separate bowl, combine buttermilk and pumpkin. add to flour mixture, stir until just moist. turn the dough out onto lightly floured surface; knead lightly 5 times. roll dough about 1/2 inch thick. cut into 12 biscuits with a 2 ...