Meb Byrne

Archive for the ‘recipe’ Category

Vegan Blueberry Banana Oat Cakes

In breakfast, dessert, food, recipe, vegan on March 11, 2011 at 8:37 pm

I need to clear something up. I am not now, nor have I ever been, a vegan. Everything you’ve been told is a lie. That said, I do have an inordinate fascination with, and love of, vegan food. To that end, I’ve been trolling for vegan recipes, and man, have I found a doozy for you. Behold!

Vegan Blueberry Banana Oat Cakes

Serves one to two people.

1 large banana, very ripe

1/2 c rolled oats

1/4 c brown sugar

A lot of cinnamon

1/2 c fresh blueberries


1. Mash the banana.

2. Add the oats, brown sugar and cinnamon; stir to combine.

3. Gently fold in the blueberries.

4.Pour the batter into a ramekin or small, flat dish. Tupperware works fine here.

5. Microwave for 4 minutes.  It should be juicy but crispy, like a fruit crisp.

6. Let the dish rest for a few minutes. It will be extremely hot, and the oats need to set.

7. Transfer to a plate and serve, or eat right out of the container! I top mine with well-placed dashes of salt, to contrast with the sugary sweetness.

Many thanks to Averie of Love Veggies and Yoga for her delicious recipe and her inspirational abs!


Auntie Meb’s Lemon-Cranberry-Pecan Cookies

In american, bakery, dessert, holiday, recipe, recommended on November 21, 2010 at 9:30 am

In the spirit of Thanksgiving, here is a dessert recipe guaranteed to knock the socks off the host of your next potluck.

Auntie Meb’s Lemon-Cranberry-Pecan Cookies

1/2 cup butter, room temperature
1/2 cup granulated sugar
1/3 cups packed brown sugar
1/2 teaspoon grated lemon zest
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups roughly chopped pecans
1 1/2 cups roughly chopped fresh cranberries

Preheat oven to 350 degrees F. In a large mixing bowl, cream butter, granulated sugar, brown sugar and lemon zest. Beat in egg and vanilla extract until combined; set aside. In another bowl, combine flour, baking powder and cinnamon. Gradually add the flour mixture to the butter mixture. Gently stir in pecans and cranberries. Drop by large teaspoonfuls 2 inches apart on baking sheets. Bake 10 to 12 minutes or until golden brown. Remove from oven and let cool slightly before removing to cooling racks. Drizzle with lemon glaze. Eat with gusto.

Lemon Glaze:
1 cup confectioner’s sugar
Fresh lemon juice, to taste

Add water if desired consistency can’t be reached with lemon juice alone. Glaze should be soft, neither stiff nor runny.

Spaghetti Carbonara

In dinner, italian, recipe on November 17, 2009 at 8:06 pm

In the spirit of the impending holidays and all the internet punditry on how to avoid that dreaded weight gain over the next few months, I thought I’d post one of the most unhealthy, and most delicious, dinners I know. Spaghetti carbonara is a creamy, salty comfort meal, great for sharing with friends and family on cold winter nights. Enjoy with red wine and plenty of good company; this recipe makes a big batch.

Spaghetti Carbonara


1 lb. spaghetti
3 T. butter, melted
2 T. olive oil
4 raw eggs
10 T. grated Parmesan cheese
4 T. heavy cream
1 lb. bacon


1. Cook bacon till crispy. Crumble or cut into bits using scissors.

2. In a large bowl, beat eggs. Add heavy cream, cheese, and pepper to taste. Set aside.

3. Cook spaghetti in boiling water till al dente.

4. Meanwhile, in a saucepan, melt butter. Add olive oil; set aside.

5. Drain spaghetti. Add immediately into egg mixture till eggs are cooked.

6. Add butter and olive oil mixture to spaghetti. Toss with half the crumbled bacon. Sprinkle remaining bacon on top.

7. Eat with gusto!

Raspberry Almond Shortbread Thumbprints

In dessert, recipe on July 27, 2009 at 11:32 pm

Fretting over which dish to bring to that last-minute party, or which dessert to share with your new neighbors, or how to impress your mother-in-law? Look no further than raspberry thumbprint cookies. These buttery circles burst with rich almond flavor, balanced with the sweet zing of raspberries. They elicit gasps and endless streams of praise from those who eat them. They draw crowds at parties. They are easy and fun to make, and are a great introduction to cookie-making for children or non-bakers. They are the ultimate cookie.


Raspberry Almond Shortbread Thumbprints

Cookie Dough*

⅔ cup sugar

1 cup butter (Leave out for about 1 hour, not much more, to soften.)

½ tsp. almond extract

2 cups flour

½ cup seedless raspberry jam


1 cup powdered sugar

1½ tsp. almond extract

2 to 3 tsp. water

*This recipe only makes about 2 dozen cookies so I always make a double batch.


1. Heat oven to 350°F.

2. Cream butter. Add sugar and cream the mixture till smooth. Stir in almond extract. Stir in flour gradually till thoroughly mixed.

3. Roll slightly rounded soup spoons of dough into balls and place on a cookie sheet covered with bakers’ parchment paper. (A soup spoon is about 1 ½ Tbsp. of dough per cookie.)

4. Press your thumb straight down into each ball, taking care that the sides and bottom of the ball don’t get too thin. If the sides of the dough ball crack, press them together so the jam won’t spill out.

5. Fill each thumb hole with raspberry jam just level or very slightly above the edge of the cookie.

6. Bake at 350°F for 12-15 minutes on the middle rack of your oven. You can fit a dozen cookies on a cookie sheet because they don’t spread much. When the jam just starts to bubble, the cookies are done. They will be very slightly brown around the edges.

7. Let cookies stand a couple of minutes on the cookie sheet, then put them on a cooling rack to cool completely.

8. Mix glaze using only enough water to make a thin, but not runny, drizzle. Don’t let the glaze stand more than an hour or it will form a crust and won’t be smooth.

9. When the cookies are completely cool, drizzle the glaze in a zig-zag pattern over the cookies.

10. Eat with gusto!