Hey Ms. Suuper G! The gruyere cheese sounds delish! You must share the recipe.
You know what we'll be eating at the new homestead!
Colleen! I hear you. The house always smells like the holidays and warm pj's and yum whenever I make this. In fact I'm making it again tonight! I'm still on a long run of squash in this house. I've got about 10 pounds from a pumpkin that I honestly have no idea what to do with. Will have to keep you all posted. BUT! I would love to take a peak at your recipe, if you want to share.
Most grocery stores carry it in the Italian/pasta section.
Apple banana is a variety grown here in Hawaii. Apparently there are over 1,200 variety of bananas out there in the world! These are shorter and a bit plumper than the ones we all usually get at the market. They are still sweet, but have a slight tartness to them.
It was awesome having you JT, and great seeing you again after all these years! Can't wait to have you over again soon.
Ashley, I'm not sure. I have only made this recipe with real sugar. They are fairly easy cookies to make so I would just experiment. I would however, love to hear from others who have used other types of sweeteners.
Pee... Thanks for the good laugh.
Lisa! Welcome to Food Practice!
Thank you M&M. Yes, I'm on a HUGE Shallot kick of late. I love how softer and sweeter the flavor is, than most other onions. It's perfect for dishes like this, and also to caramelize.