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How to Make After School Banana Bread – Magnolia Table

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I have NEVER topped my banana bread with sugar and seriously it is a game changer! It added the perfect crunch to the top of the banana bread and made it taste so much better! I couldn’t have loved that addition to this recipe more! Overall, I really liked this banana bread. The recipe really isn’t much different than other recipes but nonetheless, it had the crunch and sweetness that you want so I will chalk it up to a success! This banana bread took no time at all to make and is perfect for rainy cold days or days of quarantine boredom.

Overall Rating 4.5/5

After-School Banana Bread

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Nonstick Cooking Spray
  • 8 tbsp Salted Butter (melted and cooled) — Plus more for serving
  • 1 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 1/2 tsp Pure Vanilla Extract
  • 4-5 Very Ripe Bananas -Mashed
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 cup Chopped Pecans I used Walnuts
  • 1-2 tbsp Granulated Sugar

Instructions
 

  • Preheat to 350 degrees. She recommends an 8×8 pan but I think a bread pan works just as well! Make sure to grease the pan.
  • In a medium bowl beat (with a mixer) the butter, brown sugar, eggs and vanilla until blended.
  • Add bananas and combine.
  • In another medium bowl, whisk the flour, baking soda, and salt.
  • Add the dry ingredients to your wet ingredients and combine. Add pecans and combine.
  • Pour batter into greased pan and spread evenly. Sprinkle granulated sugar on top.
  • Bake for about 40-45 minutes until cooked. Use a knife or toothpick to test that its cooked.
  • Slice and serve with butter.

Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes – Magnolia Table

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This pasta is AMAZING! It’s definitely a heavier dish, but the flavors that you get are astounding. Don’t skimp adding in the kale, tomatoes and artichokes. They are all necessary to the flavor profile and worth the cost! So this dish does take a bit of time, so be patient with it. None of the steps are difficult, its just that it takes some time to get everything together. I highly suggest buying canned artichokes too because artichokes are a huge pain to cut from the whole artichoke, plus you need quite a lot of them. But finding canned versions are super easy! This recipe was a huge hit with me and my husband! I was so surprised he liked it too, because there were a lot of veggies and no meat. But like I mentioned earlier, the flavors make this pasta what it is. You definitely only need one bowl at a time so this will last several days if it’s just two people eating. I’d highly recommend making this one night, especially for these coming chilly fall nights!

Overall Review: 5/5

Bow Tie Pasta with Baby Kale & Sun-Dried Toamtoes

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Salt
  • 1 pd Bow Tie Pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 2 cups Heavy Cream
  • 1 8-oz block cream cheese
  • 1 1/2 cups Shredded Parmesan Cheese
  • 1 12-oz marinated quartered artichoke hearts – drained and halved lengthwise
  • 1 8.5 oz jar oil-packed sun-dried tomatoes
  • 5 oz baby kale or spinach
  • Ground Black Pepper
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Chives — For Garnish
https://www.youtube.com/watch?v=duU8n_ptrv4

Mina’s Lemon Bars Review – Magnolia Table

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Y’all, my husband LOVES lemon bars. He’d rather have lemon bars over cookies, cake, any other dessert. And to be honest, he loves the kind that comes out of a box. but I wanted a good homemade recipe instead. Today, we tested out the Magnolia Table Lemon Bar Recipe and oh my word was it amazing! The crust is, in a word, so flaky and crumbly that it melts in your mouth. And to be honest, I did not use fresh lemon juice. Mainly because I didn’t have it, but I did have the lemon juice that’s in a bottle and the lemon middle was so good I didn’t even notice it wasn’t fresh lemon juice.

This recipe is by the one, the only, Joanna Gaines. Which means I was expecting the best lemon bars I’ve ever had. I can tell you with confidence that these lived up to that standard. I highly highly recommend that you get her book and start making these recipes! So far I’m very impressed with how easy the recipes are and how good they taste.

Overall Review: 5/5

Mina’s Lemon Bar Recipe

From Magnolia Table by Joanna Gaines

Equipment

  • Glass Pan
  • Hand Mixer

Ingredients
  

  • 2 Cups Flour
  • 1/2 Pound Butter ie. 2 sticks
  • 1/4 Cup Powdered Sugar
  • 1/4 tsp Sea Salt
  • 2 Cups Granulated Sugar
  • 4 Eggs Slightly Beaten
  • 5 tbsp Lemon Juice

Instructions
 

  • Oven Preheated to 350 degrees
  • I only have one set of glass bakeware, so technically I probably was not using the right size. But considering she was very clear in her recipe that we need glass to bake lemon bars–glass it was!
  • Melted the butter and added it to the flour, powdered sugar and salt. Combine
  • Once combined it pretty much fell right out of the bowl and into the glass bakeware making it easy to spread to the bottom of the pan. Stick in oven for 20 minutes
  • In a new bowl, combine sugar, eggs and lemon. Whisk and add to crust you just baked
  • Bake this for 15 minutes. Then cover with foil and bake for 15 more.
  • Sprinkle (I heavily sprinkle) and then let cool. I swear cooling takes forever but worth it to get the good taste and easier cutting.
  • I stick the lemon bars in the fridge for a bit so that way the center and crust are nice and cool. Serve cool.