• 1/2 cup butter (1 stick) softened
• 1 cup sugar
• 2 large eggs, slightly beaten
• 1 cup mashed very ripe banana (about 3 medium)
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup yogurt (I used vanilla)
• 1/4 cup fresh or frozen blueberries
• 1/4 chopped almonds

Labels: brownies, flourless, gluten free

• 6 tablespoons unsalted butter, divided
• 3 slices cooked, crispy bacon, diced
• 1/2 cup of finely chopped yellow onion
• 1 teaspoon red pepper flakes or red pepper powder
  
• 2 small garlic cloves, minced
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 3 cups coarsely grated sharp cheddar cheese, divided
• 1 cup Parmesan cheese, grated
• 4 ounces Mascarpone or cream cheese
  
• 3/4 cup panko or Italian bread crumbs
  
• 1/2 cup chopped fresh parsley
• 1 pound pasta with texture of your choice, cooked Al Dente
  

Melt 1 tablespoon of butter in large deep skillet over medium-high heat. Add bacon and cook until crisp. Use a slotted spoon to remove bacon to paper towels to drain. Remove all but about 3 tablespoons of fat from the pan (if you're using "real" bacon). Add onion and saute until tender, about 5 minutes. Add red pepper and garlic, stir for 1 minute. Stir in 2 tablespoons butter, allow to melt, and then add the flour and stir for a minute. Gradually whisk in 3 cups of milk; simmer until thick enough to coat a spoon, stirring frequently, about 5 minutes. Remove from heat and whisk in 2 1/4 cups of cheddar and all of the Parmesan cheese and marscapone. Return bacon to sauce and season with salt and pepper, stir in parsely.

Preheat oven to 375 F. Lighly butter a 13×9x2 inch glass baking dish or similarly sized gratin dish. Toss pasta and cheese sauce and season again with salt and pepper, if needed. Transfer mixture to prepared baking dish and top with remaining cheese and breadcrumbs. Bake until hot and topping is golden brown, about 30 minutes. Let sit for 5 minutes before serving.

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
2. In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool.
4. Spread Almond Butter evenly over top of brownies, then spread Chocolate over top. Top with banana slices. Let chocolate cool and harden before serving.

• 1/2 cup butter (1 stick) softened
• 1 cup sugar
• 2 large eggs, slightly beaten
• 1 cup mashed very ripe banana (about 3 medium)
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup yogurt (I used vanilla)
• 1/4 cup fresh or frozen blueberries
• 1/4 chopped almonds

Labels: brownies, flourless, gluten free

• 6 tablespoons unsalted butter, divided
• 3 slices cooked, crispy bacon, diced
• 1/2 cup of finely chopped yellow onion
• 1 teaspoon red pepper flakes or red pepper powder
  
• 2 small garlic cloves, minced
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 3 cups coarsely grated sharp cheddar cheese, divided
• 1 cup Parmesan cheese, grated
• 4 ounces Mascarpone or cream cheese
  
• 3/4 cup panko or Italian bread crumbs
  
• 1/2 cup chopped fresh parsley
• 1 pound pasta with texture of your choice, cooked Al Dente
  

Melt 1 tablespoon of butter in large deep skillet over medium-high heat. Add bacon and cook until crisp. Use a slotted spoon to remove bacon to paper towels to drain. Remove all but about 3 tablespoons of fat from the pan (if you're using "real" bacon). Add onion and saute until tender, about 5 minutes. Add red pepper and garlic, stir for 1 minute. Stir in 2 tablespoons butter, allow to melt, and then add the flour and stir for a minute. Gradually whisk in 3 cups of milk; simmer until thick enough to coat a spoon, stirring frequently, about 5 minutes. Remove from heat and whisk in 2 1/4 cups of cheddar and all of the Parmesan cheese and marscapone. Return bacon to sauce and season with salt and pepper, stir in parsely.

Preheat oven to 375 F. Lighly butter a 13×9x2 inch glass baking dish or similarly sized gratin dish. Toss pasta and cheese sauce and season again with salt and pepper, if needed. Transfer mixture to prepared baking dish and top with remaining cheese and breadcrumbs. Bake until hot and topping is golden brown, about 30 minutes. Let sit for 5 minutes before serving.

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
2. In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool.
4. Spread Almond Butter evenly over top of brownies, then spread Chocolate over top. Top with banana slices. Let chocolate cool and harden before serving.