By the time we discovered Brussels sprouts could go above and beyond the over-boiled mini cabbages stigmatized in our youth, everyone already had their perfect recipe. In the last year or so, I feel like these lil’ sprouts have become the newly chosen foodie fad. Every up and coming restaurant or food truck seems to have a version of their own Brussels sprouts, whether they’re roasted, flash fried, served with an Asian peanut sauce or drenched in a savory chili concoction.
Well hello there, it’s been a while since we last saw each other. You may have thought I was merely rendered comatose for a few weeks after those Funfetti Sandwich Cookies, which isn’t exactly untrue. But no, I’m finally resettling into my cozy food blog-o-sphere after a bit of crazy work, vacation, and R&R.
There’s nothing quite so comforting as the taste of these flavors… Peanut butter, honey, and bananas. When nothing else sounds good, when I’m sick, when there’s nothing else edible in our kitchen, I wrap these flavors up between two pieces of bread and enjoy tasty contentment. It’s been breakfast, brunch, lunch, dinner, afternoon snack, midnight snack, stress food, comfort food, “healthy” food. And now it’s a cupcake.