CROISSANTS WITH HAM, BRIE AND CARAMELIZED SHALLOTS

INGREDIENTS

2 c . to tab (30 ml ) olive oil6 French shallots, finely chopped1 c . to tab ( 15 mL) chopped fresh thyme3 c . to tab (45 mL) light mayonnaise2 c . to tab (30 mL) Dijon mustard4 croissants , halved2 packs of Sliced ​​ham with maple and pink pepper Olymel (175 g each)10 oz ( 300 g) sliced ​​brie cheese4 leaves of lettucesalt and pepper

PREPARATION

1. In a skillet, heat oil over medium-low heat . Add shallots and cook, stirring , 10 to 12 minutes. Add thyme , salt and pepper , if desired. Reduce heat and cook, stirring, for 3 minutes. Book .
2 . In a bowl, combine mayonnaise and mustard. Spreads of this rising mixture . Divide ham, cheese, shallots confit reserved and lettuce in the croissants.
a variantNo brie or shallots on hand? Goat cheese or cheddar with red onion caramelized be just as good !

Couscous with shrimp

INGREDIENTS

2 c . to tab (30 ml ) vegetable oil
2 stalks celery, thinly sliced
1 red pepper, chopped
1 onion, chopped
12 oz (375 g ) fresh shrimp, peeled and deveined
1 c . tsp ( 5 mL) Cajun spices
1/2 c . tsp ( 2 mL) dried oregano
2 cups (500 ml ) chicken broth salt reduced
1 cup ( 250 mL) quick cooking couscous
1 tomato, seeded and chopped
lemon wedges (optional)

PREPARATION

1. In a large skillet, heat oil over medium -high heat. Add celery , bell pepper and onion and cook, stirring , 4 to 5 minutes or until they have softened . Add shrimp and cook 2 to 3 minutes or until browned . Add Cajun spices and oregano and mix.

2 . Pour the broth and bring to a boil. Add couscous and tomato, cover and let stand for 5 minutes or until the couscous has absorbed all the liquid. Gently separate the grains with a fork. Serve with lemon wedges , if desired.

the best vanilla cake recipe

delicious magazine recipes.

Ingredients:
2 cups (500 mL) sugar
4 eggs
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla
delicious magazine recipes.
Instructions:
Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9×13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pan(s).
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Pavlovas With Berries & Cream

delicious magazine recipes

Recipe type: Dessert,
Prep time:  15 mins Cook time:  1 hour Total time:  1 hour 15 mins
Serves: 10

Ingredients
6 extra-large egg whites
300g caster sugar
2 tablespoons corn flour
1 tablespoon white vinegar
2 teaspoons vanilla extract
for the berry sauce
2 cups berries of your choice (I used black berries)
1 tablespoon sugar
2 tablespoons lemon juice
2 tablespoons water
to serve
whipped cream sweetened with a little sugar
fresh cherries (or other berries of your choice
How to do it
Pre-heat the oven to 180°c and line a large baking sheet with baking paper.
Whisk the egg whites until light and frothy.
Add the sugar, spoon by spoon while whisking until the egg whites are glossy and stiff.
Sift in the corn flour and fold in with the vinegar and vanilla.
Place spoonfuls of the mixture on the baking paper-lined tray and place in the oven.
Immediately turn the temperature down to 110°c and allow to bake for 45 minutes until the meringues are firm but still chewy in the centre.
Open the oven door and allow the meringues to cool completely.
To make the berry sauce, combine all the ingredients in a saucepan and allow to simmer until thick and reduced.
To serve, top the meringues with whipped cream, berry sauce & fresh cherries.
Serve immediately.delicious magazine recipes.


Tried this yet?

Peanut Chocolate Cake

delicious magazine recipes

Makes 2x 22cm (9-inch) cakes
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup unsalted butter, melted
1 tbsp vanilla extract
1 cup hot coffee
4 heaped tbsn peanut-butter
Peanut-butter Chocolate Fudge Frosting
1/2 cup smooth peanutbutter
1/2 cup unsalted butter, room temperature
2.5 cups icing sugar, sifted
3/4 cup cocoa powder, sifted
1/2 tsp vanilla extract
3tbsn milk/cream
Salted peanuts, for topping
Pre-heat the oven to 180°c. Grease 2x22cm cake tins.
Combine all the dry ingredients.
Mix together the eggs, buttermilk, melted butter and vanilla and combine with the dry ingredients.
Place the hot coffee and peanut-butter in a bowl and allow the peanut-butter to soften/melt slightly and incorporate into the batter. Mix thoroughly.
Pour the batter into the prepared cake tins and place in the oven.
Bake for 35-40 minutes until a skewer inserted comes out clean. (If you feel that the cake is browning too quickly, turn the heat down half way)
Remove the cakes from the oven and allow to cool on a wire rack.
To make the frosting, beat the peanut-butter and the butter until well combined and fluffy.
Slowly beat in the icing sugar and cocoa powder until the mixture is quite stiff. Add the vanilla and the milk/cream and beat until glossy and creamy.
When the cakes are completely cooled, frost them using the peanut-butter frosting. Sprinkle over the salted peanuts and serve.delicious magazine recipes

Great Lamington Slice

greek yogurt sauce recipe

greek yogurt sauce recipe

This ‘slice’ delivers everything a traditional lamington does and more as it is much easier to make than traditional lamingtons as there is no cutting the cake into squares, dipping the squares in the icing and then rolling them in coconut.

Serves 12 easily (I doubled and adapted Donna Hay’s recipe slightly)

250g butter, room temperature
350g caster sugar
2 tsp vanilla extract
4 eggs (I used extra-large, free-range eggs)
350g flour
2.5 tsp baking powder
250ml milk
for the icing
250g icing sugar
40g (approximately 4 tbsp) cocoa powder
150ml boiling water
50g butter, melted
approximately 100g shredded coconut
greek yogurt sauce recipe
 Preheat oven to 160°C. Grease and line a (+-) 30cm rectangular cake pan with baking paper.
Cream the butter, sugar and vanilla until light and creamy.
Add the eggs one by one and mix well after each addition.
In a separate bowl, sift the flour and baking powder together.
Add the flour and milk alternating, mixing well after each addition.
Spoon the batter into the prepared cake pan and place in the oven.
Bake for 30-40 minutes until a skewer inserted comes out clean.
Remove from the oven and allow to cool in the tin.
To make the icing, mix all the ingredients.
When the cake is cool pour the icing over the surface of the cake and scatter over the coconut.
Allow to sit for 5-10 minutes before serving.greek yogurt sauce recipe

greek yogurt sauce recipe

greek yogurt sauce recipe

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Lemon Verbena Ganache

Michael Recchiuti & Fran Gage | Chocolate Obsession: Confections and Treats to Create and Savor | Stewart, Tabori & Chang, 2005

pesto recipe

Yield: About 50 dipped squares or round truffles

Ingredients

For the Lemon Verbena
Several fresh lemon verbena sprigs (about 100 small leaves)

For the Ganache
1 cup plus 3 tbsps. (9.5 oz.) heavy whipping cream
1/3 cup plus 2 tsps. (3 3/4 oz. by weight) invert sugar (stir before measuring)
3/4 cup dried whole lemon verbena leaves
9 oz. 61% to 70% chocolate, finely chopped
5 tbsps. (2% oz.) unsalted butter with 82% butterfat, very soft (75°F)
1/4 cup melted untempered 61% to 70% chocolate, if dipping squares

Tempered 61% to 70% chocolate for dipping squares, or unsweetened natural cocoa powder for rolling truffles

Method

Dry the lemon verbenaArrange the lemon verbena sprigs in a single layer on trays of an electric dehydrator or on a baking pan. Set the dehydrator or oven temperature to 105°F, and dry the leaves until no moisture remains and they are brittle, 12 to 24 hours. Carefully separate the leaves from the stems, keeping the leaves whole. You should have 3/4 cup leaves. Discard the stems.

Make the ganache
Stir the cream and invert sugar together in a medium saucepan. Bring to a boil over medium heat, remove from the heat, and stir the lemon verbena leaves into the cream. Cover the top of the pan with plastic wrap. When the cream has cooled to room temperature, transfer it to a bowl, cover, and refrigerate overnight or up to 3 days.

Line the bottom and sides of an 8-inch square baking pan with plastic wrap.

Put the chocolate in a medium stainless-steel bowl and set the bowl over a pot of simmering water. Heat, stirring occasionally, until the chocolate melts and registers 115°F on an instant-read thermometer. Lift the bowl from the pot.
pesto recipe

When the chocolate is almost at 115°F, bring the infused cream to a simmer and strain it through a sieve lined with cheesecloth into 2-cup liquid measure. When the liquid has run through, pick up the cheesecloth and squeeze the remaining drops into the sieve. If necessary, add cream to bring the volume to 9 1/2 ounces. Check to make sure the temperature is at 115°F and adjust if necessary.

Pour the chocolate and cream into a 1-quart clear vessel. Blend with an immersion blender using a stirring motion and making sure you reach the bottom of the vessel. The ganache will thicken, become slightly less shiny, and develop a pudding-like consistency. Add the butter and incorporate it with the immersion blender.

Pour the ganache into the lined pan. Spread it as evenly as possible with a small offset spatula. Allow the ganache to cool at room temperature until it has set, 2 to 4 hours. Cover the pan with plastic wrap and refrigerate until you are ready to dip squares or roll truffles.

Dip the ganache squares in chocolate or make truffles

pesto recipe

Lift the square of ganache from the pan, turn it over onto a work surface, and remove the plastic wrap. If you are dipping squares, apply a thin coat of melted untempered (115°F) 61% to 70% milk chocolate to one side of the ganache square with a small offset spatula. (If you are making truffles, don't apply the chocolate coating.) Let the chocolate harden. Turn the ganache square over and trim the edges. Cut the ganache into 1-inch squares with a knife dipped in hot water and wiped dry before each cut and wiped clean after each cut.

If you are dipping squares, temper the chocolate and then dip the squares. Store the dipped chocolates in a cool, dry place, not in the refrigerator.

If you are making truffles, dust your palms with cocoa powder, roll the ganache squares into balls, and then coat with cocoa powder. Place the truffles in a bowl or plastic bag that contains enough cocoa powder to keep them from sticking together. Store in the refrigerator, but remove them 30 minutes before serving.

pesto recipe

Chocolate Obsession © 2005 Michael Recchiuti and Fran Gage. Photo © Stewart, Tabor & Chang. All rights reserved.pesto recipe

Chocolate Mocha Truffles

Carole Bloom | Truffles, Candies & Confections | Ten Speed Press, 2004

“Espresso coffee and chocolate are accented with coffee liqueur to produce a classic flavor combination. A candy coffee bean adorns the top of each truffle.” – Carole Bloom

Yield: 60 1-inch truffles

Ingredients

2 1/4 lbs. bittersweet chocolate, finely chopped

4 oz. milk chocolate, finely chopped

1 1/4 cups heavy whipping cream

1 1/2 tbsps. instant espresso powder

2 tbsps. Kahlúa or other coffee-flavored liqueur

3 to 4 tbsps. cocoa powder

60 candy coffee beans or mocha beans, for decoration

Method

Place 12 oz. of the bittersweet chocolate and the milk chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove the pan from the heat, dissolve the espresso powder in 3 tbsps. of the cream, then blend this mixture back into the rest of the cream. Pour the espresso cream into the bowl with the chocolate and let the mixture stand for 1 minute. Stir together with a rubber spatula, whisk or immersion blender until thoroughly blended. Stir in the Kahlúa and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2-3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.

Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large plain round pastry tip with a ½-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.

Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.

Remove the truffle centers from the freezer and bring to cool-room temperature so that the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 lbs. of bittersweet chocolate (see instructions). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out on the paper. After dipping 4 truffles, center a candy coffee bean on top of each truffle before the chocolate sets up.

Let the truffles set up at room temperature, or chill them in the refrigrator for 10-15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.

©Carole Bloom | Truffles, Candies & Confections | ©Photo, Ten Speed Press. All rights reserved.

Strawberries Ginger Truffles

Jean-Pierre Wybauw | Fine Chocolates, Great Experience 3 | Lannoo, 2010

By Jean-Pierre Wybauw

Yield: About 2 1/2 lbs.

Ingredients

1/2 cup whipping cream
1 cup strawberry paste
1 tbsp. ground ginger
3 oz. sorbitol
1 tbsp. dextrose 
1/4 cup glucose
1 tbsp. butter 
1 1/4 lb. dark chocolate (36% cocoa butter), tempered (see instructions)

Method

Blend all ingredients, except for the chocolate. Heat mixture to 219°F. Allow to fully cool before folding in the precrystalized (tempered) chocolate.

Immediately pipe into hollow truffle shells. Allow to stiffen sufficiently before sealing the shells. Garnish.

Note: This is a very soft ganache so that is why Chef has piped it into preformed truffle shells. It may be too soft for using in molded shells and will be definitely too soft for dipped truffles. Pre-made hollow truffle shells, sorbitol and other specialty chocolate-making ingredients are available online at some of the chocolate suppliers listed in our suppliers list below.

Fine Chocolates, Great Experience 3 © 2010 Jean-Pierre Wybauw. Photo ©Lannoo. All rights reserved.

Chocolate Cheesecake Recipe

Prepare Time: 10 Minutes
Cook Time: 1 Hr

This chocolate cheesecake recipe is not too sweet because of the addition of espresso. Be careful in adding the espresso so that the recipe will not become too bitter. This can yield a 9-inch cheesecake.

Ingredients:
Crust:
1 1/2 cups Oreo cookies (filling removed and then crushed finely)
1/2 cup of granulated sugar
1/2 cup of melted butter

Cheesecake:
1 (225 gram) cream cheese
1 and 1/2 cups of semi-sweet chocolates (chopped)
2 tablespoons of espresso coffee powder dissolved in 1 tablespoon of hot water
1 cup of granulated sugar
2 tablespoons of flour
3 medium eggs
2 egg yolks
1 cup of all-purpose cream

Instructions:
1. Let the cream cheese soften and place it in a mixing bowl.
2. In another mixing bowl, combine the crushed oreo cookies, sugar and the melted butter.
Press this crust mixture firmly on a 9-inch spring form pan. Put a cling wrap on top and chill.
3. Meanwhile, preheat the oven to 375 degrees Fahrenheit. In a double boiler, melt thechocolates and add the espresso mixture. Stir to combine.
4. In a stand mixer with a wire whip attachment, beat the cream cheese until smooth. Carefully add in the sugar. Continue beating until fluffy and light. Add the egg yolks and eggs. Beat well.
5. Add in the chocolate mixture and add the flour. Beat in low speed for 1 minute.
6. Transfer into spring form pan and bake for 1 hour.
7. After one hour, turn the heat off and let the cheesecake stay inside the oven for 30 minutes.
8. Remove the cheesecake from the oven and let cool on the wire rack. Chill for 5 hours or more before serving.

TRIED THESE YET?

yummy Chocolate Chip Cookie recipes

Prepare Time: 20 Minutes
Cook Time: 25 Minutes

Here is a chocolate cookie recipe that has been the favorite cookie of my daughter Chloe. It was made during her first birthday and since then, it was always raved about in the family. It was a drop cookie, which means no cookie cutters required.

Ingredients:
1 cup of all-purpose flour
1/2 cup of Dutch-processed cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup brown sugar
2 medium-sized eggs
1/2 cup of unsalted butter
1 teaspoon vanilla extract
Some extra semi-sweet chocolate chips for garnish

Instructions:
1. Preheat oven to 375 degree Fahrenheit. Grease and line 2 cookie sheets.
2 In a large bowl, cream the butter by using a hand held or stand mixer. Add in the sugar and beat until pale and fluffy.
3 Beat in the eggs, one egg at a time. Stir in the vanilla extract and continue mixing until well combined.
4. In another bowl, sift the flour, cocoa powder, salt and baking powder. Fold in the dry ingredients into the wet ingredients. Mix until just combined, do not over mix.
5. Get a tablespoon of the cookie dough and drop on the prepared cookie sheets. Garnish with chocolate chips on top of each cookie. Allow some space for rising, about 1 inch space per cookie.
6. Bake for 20-25 minutes. Remove from the oven and let cool on wire racks.

TRIED THESE YET?

Pumpkin Bread

Prepare Time: 15 Minutes
Cook Time: 40 Minutes

This is a pumpkin bread recipe that has spices in it. The addition of spices gives this bread a more full-bodied aroma and flavor. You can opt to omit the spices if this will be served to children.

Ingredients:
2 cups of all-purpose flour
1 teaspoon of salt
1 cup of brown sugar
1 cup vegetable oil
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon all spice powder
2 cups mashed pumpkin
1 cup of walnuts, roughly chopped
1 tablespoon vanilla extract
3 medium sized eggs

Instructions:
1. Preheat the oven to 350 degree Fahrenheit. Grease and line two 9-inch loaf pan.
2. In a bowl, beat the eggs until frothy and bubbly.
3. Add in the sugar, oil and vanilla. Continue beating until thick and lemon-colored.
4. Stir in the pumpkin. Meanwhile, sift the flour, salt, baking soda, cinnamon, nutmeg, baking powder, and all spice powder.
5. Fold the dry ingredients carefully into the wet ingredients. Do not over mix the batter.
6. Fold in the walnuts and pour into prepared pans.
7. Bake for 40 minutes or until the center easily springs back when touched.
8. Let cool for 10 minutes in a wire rack before turning out.

Wave Zucchini Bread

greek yogurt sauce recipe
greek yogurt sauce recipe

Prepare Time: 10 Minutes
Cook Time: 1 Hr

Chocolate lovers will surely love this bread recipe that features the healthy goodness of zucchini.

Ingredients:
• 1 1/3 cups of white sugar
• 1/3 cup of shortening
• 1 teaspoon of vanilla extract
• 1 1/2 cups of grated zucchini
• 2 large eggs
• 1/3 cup of water
• 1/4 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 2/3 cups of all-purpose flour
• 1/2 teaspoon of salt
• 1 teaspoon of pumpkin pie spice specially for Pumpkin bread or pumpkin pie recipe
• 3 tablespoons of cocoa powder, unsweetened
• 1/3 cup of walnuts, chopped
• 1/3 cup of chocolate chips, semi-sweet

greek yogurt sauce recipe

Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Lightly grease two 9 x 13 inch loaf pans.
3. In a mixing bowl, cream the shortening and the white sugar.
4. Blend in the eggs and mix thoroughly.
5. Add in the water, zucchini and vanilla extract. Stir continuously.
6. Next, mix in the flour, baking powder, pumpkin pie spice and salt.
7. Mix well to remove lumps. Then, toss in the chopped nuts.
8. This mixture will form two batters. Pour the plain batter in the loaf pan and add in the chocolate batter on top.
9. Bake for an hour or until the wooden toothpick comes out clean.

greek yogurt sauce recipe

How to make Chocolate cup recipes

greek yogurt sauce recipe
greek yogurt sauce recipe

Prepare Time: 10 Minutes
Cook Time: 1 Hour 20 Minutes

This recipe is not too sweet as compared to the usual chocolate mousse. The bittersweet chocolate balances out that sweetness.
Ingredients:
270 grams of Bittersweet chocolate
60 grams of unsalted butter
360 ml of heavy cream
3 eggs
1 egg yolk
30 ml of water
120 grams granulated sugar
Chocolate curls and berries for garnish

greek yogurt sauce recipe
greek yogurt sauce recipe
Methods:
1. Melt the butter and chocolate by placing in a bowl over a 125 degree Fahrenheit of heated water. This is like an improvised double boiler; however, it would be better if you have a double broiler at home to make the process easier to do.(greek yogurt sauce recipe)
2. In a chilled mixing bowl, place the cream and whip it until soft peaks form. Set this aside inside the chiller.
3. Meanwhile, whip the eggs, egg yolk, water and sugar in a bain marie (just like number 1 procedure). Do this until the thermometer reads 165 degree Fahrenheit.
4. Transfer this egg mixture into a stand mixer with a wire whip attachment and whip on medium speed until the mixture feels cool when touched by fingers.
5. Reheat the chocolate mixture until it reaches 125 Fahrenheit. Fold in ½ of the whipped into the chocolate mixture and whisk together until smooth.
6. Fold in the egg mixture into the whipped cream and chocolate. Fold in the remaining cream and continue folding the mixture until no streak is seen.
7. Divide on 8 water goblet and chill for 2 hours or until set. Garnish with chocolate curls and some berries.
To give it a twist, you can add some coffee liqueur in the above-mentioned chocolate mousse recipe.
greek yogurt sauce recipe

How to make a Banana's Bread

greek yogurt sauce recipe
greek yogurt sauce recipe

Banana Nut Bread Recipe is a classic quick bread recipe that is very easy to make.
Prepare Time: 10 Minutes
Cook Time: 1 Hour 20 Minutes

This will yield three small loaves that weighs about 225 grams each loaf. This is also a sweeter kind of banana nut bread. Since cake flour is used, this recipe is lighter and moist.
ingredients,
60 grams unsalted butter
60 grams granulated sugar
70 grams brown sugar
1 large egg
180 grams ripe bananas
200 grams cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
55 ml buttermilk
65 grams chopped walnuts
Follow the simple steps below for making this banana nut bread recipe:
1. Pre-heat oven to 375 degrees Fahrenheit.
2. Cream the butter and both the sugars in bowl of an electric mixer with a paddle attachment, until light, fluffy and pale. Add in the egg, the mash the bananas and add to the mixture.
3. Sift the flour with the baking powder and baking soda. Add in the salt and the ground cinnamon. Add the dry ingredients to the banana mixture and alternately pour in the buttermilk, ending with the dry ingredients. Fold in the walnuts.(greek yogurt sauce recipe)
4. Divide the batter equally between three greased and lined loaf pans (5x4x1 ½)
5. Bake until light brown for approximately 15 to 25 minutes.
6. Let cool on wire racks. When cool enough to handle, remove from pans.(greek yogurt sauce recipe).
7. You have the option to garnish the bread with dusted powdered sugar and freshly sliced bananas.

greek yogurt sauce recipe
greek yogurt sauce recipe