What?! I always have bananas because they are such a portable, no-mess fruit, and I also quite like to make banana bread. Now, here’s what I did learn from the vegans: 1 banana = 2 eggs.

Sometimes I venture into the world of vegan recipes despite being a carnivore, but that is always short-lived because you know I gotta have some butter up in my cookies! (And this recipe has some serious butter, just wait for it). You’ll need: We don’t want to buy a thing of eggs just to put one or two of them in a recipe then leave the rest to rot. We don’t buy eggs much we’re not egg people. Done and done.Īnd…there’s always the egg thing.

Her recipe calls for salted butter we have unsalted - we’ll add some salt. Almond extract? Who has that lying around? We’ll go full-blown vanilla. Granted, I did still have to make some adjustments. They’re the kind of recipes that go with wine (well, all recipes go with wine, but I digress…) Because sometimes your sister’s recipes understand you better than your grandmother’s. Of course, whose sugar cookie recipe comes closest to what I need in my life right this very moment? My sister’s. The other was going to test my patience by insisting I chill the dough for 1-3 days ? Sorry, grandma, not sorry. We’re in the mountains, and sometimes elevation does weird stuff. One recipe totally incovenienced me by calling for baking soda (the audacity), which we’re out of at the moment…and I just plain didn’t want to make the trip or make the baking soda/powder conversion. I have one grandmother who makes the softest, thinnest sugar cookies, and my great-grandmother used to make these saucer-sized crispy delights…but of course, the recipes are never quite to my liking. In order to be timely and festive, we are starting with some sugar cookies, which I have been debating about for awhile now. It’s here - you’ve been patiently waiting for it - our first actual kitchen post with a recipe (one that is not 1 bottle of wine + glass = yum!) and results in actual food, not a hangover.

Vanilla sugar cookie run