Magic Bars . . . I think they are magic. They are my very favorite Bar Cookie! You know, you’ve all made them. You’ve all eaten them toasty warm from the oven. Everyone love the edges, because they are extra chewy, caramelized, toasted Coconut deliciousness.   Once the edges are all cut away, it seems that those left […]

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  • Jen - 08/10/2010 - 8:14 pm

    oh dear….those look FANTASTICALLY DELICIOUS!!ReplyCancel

  • Lynn - 08/10/2010 - 9:03 pm

    What??!!!! What kind of a ridiculous pan is that? A pan like that kind of implies that I need to eat just one at a time. Give me a 9X9 and I will still be able to eat ONE. The entire one. LOL! Oh Jonna. I LOVE magic bars. I haven’t had them for so long. Someone must of hid that recipe on me. Thanks for yours!! I am so headed to the kitchen now to make me some…….er……….one………one pan that is! ; DReplyCancel

  • MaryMoh - 08/11/2010 - 1:53 am

    Oh wow…these look irresistible. You have all my favourite ingredients there. I would love to make. Thanks very much for sharing.ReplyCancel

  • merium - 08/11/2010 - 8:04 am

    for some crazy reason, I’ve never made these! must find that pan!ReplyCancel

  • Brandi - 08/11/2010 - 8:09 am

    MMMMMMM…that looks so perfect! I will have to get me one of those pans. I think I would make everything in there. I also love how each chocolate chip was perfectly placed. Mom your so cute!!!

    Jessica would totally disagree with you though. BOTH her and Seth don’t eat edges. Crazy I know…but when she makes a cake or anything she ends up throwing out all the delicious edges. Isn’t that crazy and funny that both of them are like that!ReplyCancel

  • ingrid - 08/11/2010 - 9:26 am

    Jonna, I’ve never made or eaten those bars. They always seem like to much of a good thing to me. I’ve seen that pan and had my mother make note of it for gift giving time. 🙂
    ~ingridReplyCancel

  • Kulsum at JourneyKitchen - 08/12/2010 - 5:15 am

    I have all the ingredients on hand. I’m going to blame you for all the extra bumps its going to create as I don’t think I will stop at one.ReplyCancel

  • Shelly B. - 08/16/2010 - 3:35 pm

    OH man! Chantri made these once when I worked with her at Wells Fargo and I swear I ate the whole pan myself! These are sooooo yummy! 🙂ReplyCancel

Hallelujah! I had a great day today. I didn’t touch the garden, pull weeds or anything close to it. Well . . . I take that back.  I did pick some fresh Raspberries to top this delicious tart. If you’d like to see my garden, go to Get Off Your Butt and WRITE! see . […]

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  • Mimi - 08/04/2010 - 10:11 am

    Fabulous looking tart and a great picture tutorial.
    MimiReplyCancel

  • Trish - 08/06/2010 - 1:40 pm

    Wow, that looks great! I’ve been looking for a good tart recipe. Can’t wait to try this one out!ReplyCancel

  • ingrid - 08/07/2010 - 9:59 am

    Hello, friend! What a wonderful post to come back to!

    As usual your tart looks fantastic. Another Jonna recipe to add to my pile of must try recipes.
    ~ingridReplyCancel

  • Chef Dennis - 08/08/2010 - 5:26 pm

    what a beautiful tart!!! such amazing pics too! I would love to taste that tart, all that great pastry cream and those lovely berries…yummmReplyCancel

  • Natalie - 08/09/2010 - 3:39 am

    Oh wow this looks so good! Im sure it counts as one of your five a day too hehe 😉ReplyCancel

  • Brandi - 08/11/2010 - 8:11 am

    I don’t know how I missed this, but that looks like a beautiful piece of art! I bet it was absolutely delicious as well. I am glad that you are finding some time for the computer and the kitchen!ReplyCancel

  • Heather - 08/12/2010 - 12:54 pm

    I know this is a stupid question, but how do you get the tart out of the pan without ruining it?ReplyCancel

  • Fresh Daisy - 11/01/2011 - 6:04 pm

    This looks amazing! How best to get the tart out of the pie dish it was baked in without ruining it??ReplyCancel

    • Jonna - 11/01/2011 - 6:15 pm

      Hi Fresh Daisy,
      My tart pan has a removable bottom, so that it’s very easily pops right out!
      Best invention ever.
      JonnaReplyCancel

~ Kitchen Conversations ~ about jam . . . Husband to Wife:  “You should show them how to make jam.” Wife to Husband:  “Everyone knows how to make jam.” Husband to Wife:  “I don’t think so!” Wifes Excuses to Husband: I don’t Want to get my nice Camera all Sticky. I’m making three batches at once, […]

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  • Bobbie - 08/02/2010 - 12:53 pm

    I love huckleberry jam. We are going to go pick them hopefully early next week. They grow like crazy where I am from 🙂 I think we are going to pick raspberries tonight at my uncles house…I can’t wait. That jam looks so delicious 🙂 Actually I can’t take pictures and cook at the same time either 🙂ReplyCancel

  • Brandi - 08/02/2010 - 2:03 pm

    YOU HAVE BEEN SO SO SO BUSY!!!
    I think you should do a picture tutorial for jam, it would be so pretty! I just used the recepie on the back of the pectin box when I did it last time, but it was different then this recepie. When my raspberries come on in the next little bit, I will have to try this one! GOOD LUCK with the rest of the gardening, and those pesty grasshoppers!!! I have a little boy, and girl that would probably LOVE to come catch and “Trap” as Logan put it, them!ReplyCancel

  • Mimi - 08/02/2010 - 2:04 pm

    I love huckleberries and raspberries too. Let me know if you figure out how to do it all; blog,house,garden,family…
    MimiReplyCancel

  • Lynn - 08/02/2010 - 9:31 pm

    Okay. Don’t hate me. I somehow missed learning how to make jam all these years of Homemaking or enrichment nights. Seriously. I do NOT know how to make jam. I know. Pathetic.ReplyCancel

  • sheri - 08/02/2010 - 10:32 pm

    My mom and dad always made the jam in our family, and the kids were shooed out of the kitchen, so I never learned to make jam or how to can. Thank you for this post. I am going to try some jam.ReplyCancel

  • Ashley Phillips - 08/05/2010 - 12:27 pm

    I never knew making jam was so easy! Thank you! 🙂 I had a lot of fun making this! Love all your recipes too! my whole family is a big fan!ReplyCancel

  • ingrid - 08/07/2010 - 10:48 am

    Nope, I’ve never made jam, jelly, preserves, or anything of that nature except maybe in a VERY small batch for a filling.

    My mom would love your jam. She adores raspberries.
    ~ingridReplyCancel

  • Maralee - 08/09/2010 - 12:38 pm

    Have you ever tried this with strawberries instead of raspberries? Just wondering how it would taste. Thanks for the recipe!ReplyCancel

  • Ashley - 08/12/2010 - 1:29 pm

    First let me say I love your blog–and my husband loves it even more than I do 🙂 Anyways, I was just given a ton of frozen huckleberries and I have never used them before-Can I make the jam with huckleberries only? Would that taste ok? Any other suggestions on what I can do with them?ReplyCancel

  • Heather - 08/14/2010 - 11:29 am

    Girl, you are superwoman. I don’t know how you do it all. I just wanted to say that I am one of those who do NOT know how to make jam/jelly/preserves. I do want to say thank you for showing me how. We just got back from huckleberry picking so this post is awesome.ReplyCancel

  • Megan - 03/18/2011 - 8:01 pm

    By far my favorite jam ever!!!ReplyCancel

Oh boy . . . has anybody missed me? It’s been a while.  Well . . . just longer than my normal routine.  I’m hoping tomorrow I will find myself in the kitchen doing something other than Blanching veggies and cleaning raspberries! I buy a lot of bananas. I will only eat them mostly green, and […]

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  • Jessica Willoughby - 07/28/2010 - 8:31 pm

    You make me laugh—the picture is perfect!!! I love Florences candy as well!!! Hay Stacks are the best!ReplyCancel

  • Yvonne Feld - 07/28/2010 - 8:37 pm

    Yay! I’m your first comment!!! First let me say-yes we missed you, I’m sure I can speak on behalf of all of your followers we have been anxiously awaiting a post from you! Secondly, I WISH I could have a garden as amazing as yours sounds… you should post pictures of that some time. Also, I MADE this bread!!! I have decided that you are my go-to recipe blog for when I need anything. I’ve made the coconut lime cupcakes, this banana bread recipe (with that to-die-for cream), and last night in fact I made the slow cooker chicken (but with pork) and it was also very delectable! I think you are amazing and I love when you post! Thanks for being so inspiring!ReplyCancel

  • Lynn - 07/29/2010 - 12:05 am

    HA HA. I was just about to say the same thing. You totally make me laugh. And I for one certainly missed you……but I enjoyed reading about some of your adventures on your daughter’s blog. You have some beautiful sweet daughters and grandkids.

    Now I must print off this recipe before I to bed. I am going to totally make this tomorrow. Thanks!ReplyCancel

  • Lynda - 07/29/2010 - 7:33 am

    I think your picture is great, but then again I have a crappy camera so I think everyone else’s pictures are better than mine – ha ha. Love the polka dot background! I have some not-so-pretty banana’s on my kitchen counter right now – I may have to try this recipe tonight. Thanks for the inspiration 🙂ReplyCancel

  • Lynn - 07/29/2010 - 8:43 am

    What’s wrong with the photo? It looks WONderful to me!

    Rats! I want to make this RIGHT NOW, but I don’t have any buttermilk. : (

    Thank you for sharing it!ReplyCancel

  • Alisha - 07/29/2010 - 10:55 am

    I am so excited about this post. I recently started following your site and have four very ripe bananas waiting for me in the kitchen. I have also been searching for the perfect banana bread…I can’t wait!ReplyCancel

  • Courtney - 07/29/2010 - 9:47 pm

    Had over-ripe bananas and made this today for my kids. You’re right, it is our favorite recipe now too! – although I only got one large loaf and 2 minis out of it. Thanks for sharing, I love your blog!ReplyCancel

  • Betty Mach - 08/13/2010 - 6:50 am

    “PRINCESS MICHELLE’S?!” Oh my goodness, I know them well and miss them something fierce. I used to live in Eastern Idaho and became a number one fan of them. I have thought long and hard how to make some but have not been able to come up with how to do it. PLEASE present them on your site! The upcoming holidays will be splendid!ReplyCancel

  • Jackie - 08/19/2010 - 10:30 pm

    Hi

    Have you ever used butter in place of the oil.ReplyCancel

  • Ram - 11/10/2010 - 1:28 pm

    Hi Jonna, I made this amazing banana bread today. It’s so good! Next time, I’ll add a little salt on it. Thanks for the recipe.ReplyCancel

  • Lindsey - 02/09/2012 - 5:58 am

    Just so you know I picked this recipe from the hundreds of other recipes on pintrest and why…because I liked your picture the best. Then I clicked over to see the recipe and it looked easy and delicous so therefore I am making this today! Thanks!!ReplyCancel

How have I gone so long without posting? Yard work, garden, window washing . . . have kept me very busy lately. I think I’m tired, but my windows do sparkle. I made my Mom’s Oatmeal Cookies today, and they’re really good.  I’m not sure how this recipe has escaped this blog for so long.  They […]

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  • Jessica - 07/15/2010 - 9:55 pm

    You have been making all of my husbands favorite things. If he knew you had those cookies right now, he would be knocking on your door. I will have to make them soon. I never made these cookies this way. They sound great. And by the way, how about making my windows sparkle too?ReplyCancel

  • ingrid - 07/16/2010 - 11:53 am

    I’ve wondered about ya…figured you were on vacation having a fun and fabulous time. Windows? Guess not! 🙂

    Happy Friday!
    ~ingridReplyCancel

  • Lisa - 07/16/2010 - 2:42 pm

    First, let me say I am your #1 biggest fan. (Unless my husband is, because he’s loved every recipe I’ve tried.) And I think he’d love your egg mcmuffins, too. But, to be honest, …. I’ve never made brown sugar ham or anything similar. I know. That’s probably against the law somewhere. And I’m sure it’s super simple. But for some reason my “blonde” streak comes way out when I do simple things in the kitchen.ReplyCancel

  • Cija Cooksey - 07/16/2010 - 3:49 pm

    I would like the egg mcmuffin recipe please. Looks yummy!ReplyCancel

  • Natalie - 07/18/2010 - 5:02 am

    Oh wow these both look so good!! Ive never had an egg mcmuffin before but yours look so yummy!ReplyCancel

  • britney - 07/19/2010 - 5:24 pm

    Yum!! I have wanted a go to oatmeal cookie recipe, thanks! love just sitting at my computer and looking through all your creations, dreaming about what to make 🙂ReplyCancel

  • Lori - 07/21/2010 - 5:56 am

    I always love a good oatmeal cookie. This size recipe is great for the holidays too!ReplyCancel

  • Lynda - 07/21/2010 - 8:22 pm

    I just found your blog thru Ingrid at Baseball, Baking & Books and I love it. Can’t wait to look around some more. Your photo’s are fabulous!!ReplyCancel

  • Jackie - 07/23/2010 - 9:27 am

    Hi

    I was wondering could this batter be mixed and chilled overnight.
    Also, have you ever used a combination of shortening and butter with this batter. Is there a difference in using all butter or all shortening.ReplyCancel

  • Alicia - 07/25/2010 - 6:29 pm

    Jonna! your blog is amazing with all your photos and recipes! i am coming here often to drool over the pictures! now i know where all your daughters’ talent comes from 🙂ReplyCancel

  • Liana - 08/10/2010 - 10:29 am

    Just saying thanks again for the yummy food ideas! I have made a few now and they have been great! If you ever think to go private… Please don’t I have been at a baking loss for a while now and this has been great! Thanks for your talent!ReplyCancel

  • […] Slightly adapted from Get Off Your Butt & Bake […]ReplyCancel

 Do you need a quick, easy, delicious dessert for dinner tonight? This is it . . . look no further. This is one of Barefoot Contessas’s recipes, and it’s yummy. I paired fresh Peaches with Raspberries, but blueberries would also be wonderful together. Serve this warm with Whipped Cream or Ice Cream!   I halved this […]

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  • ingrid - 07/08/2010 - 7:44 pm

    Hey, there! I have this (sorta) baking in my convection toaster oven. (Hope all my adjustments work, hee-hee!) I made mini mini blueberries ones. They smell so good. I can’t wait to give ’em a try! Thanks for another yummilicous recipe.
    ~ingridReplyCancel

  • ingrid - 07/08/2010 - 7:49 pm

    I forget to tell you…..I have crumb (crumble) making issues. They just never seem to come out right. 🙁
    ~ingridReplyCancel

  • ingrid - 07/10/2010 - 9:05 am

    Sorry, I know I’m kinda over commenting but I wanted to let you know my blueberry crumbles turned out fantastic! Thanks!
    ~ingridReplyCancel

  • Kim - Liv Life - 07/11/2010 - 9:44 am

    Two of my favorite fruits! Luckily I stocked up at our local farmers market yesterday and actually have these ingredients on hand. Thank you so much for this post… lovely pictures!ReplyCancel

  • Joni - 07/11/2010 - 9:47 pm

    I recently stumbled across your website ……… and I LOVE IT! I think you are amazing!!!! I made your French broccoli supreme casserole last week for our family.

    Thank you so much for sharing all of your talents & time.ReplyCancel

  • Chef Dennis - 07/14/2010 - 7:43 pm

    what a perfect dessert!!! and your images are amazing!ReplyCancel

  • Amber - 07/17/2010 - 11:12 am

    Oh, these look so good. I love your blog and your food photography is great. I have just started blogging and am really enjoying your posts. Do you mind if I ask what type of camera you use? I am always trying to improve my photos.ReplyCancel

  • ingrid - 07/21/2010 - 7:59 am

    Jonna, check out me crisp! 🙂
    ~ingridReplyCancel

  • ingrid - 07/21/2010 - 8:00 am

    Duh, my! My crisp…that’s what I get for commenting when I’m supposed to be working! 🙂
    ~ingridReplyCancel

  • Chili - 07/25/2010 - 9:41 am

    oh what a lovely dessert and blog!!:)ReplyCancel

  • Anthi! - 08/01/2010 - 6:31 am

    I’ve never seen in my life sooo delicious recipes!!!!!!!!!!!!!!!!ReplyCancel

Oh what do you do in the summertime . . . When it’s supposed to be hot? On the 4th of July, we practically needed our winter coats! Just pretend it’s too warm to heat up the kitchen. Option #1 – Grill Option #2 – Slow Cooker or Crock Pot This is a quick, simple […]

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  • ingrid - 07/06/2010 - 8:59 am

    I’ve made this before Jonna but I think I overcooked the chicken. It was stringy. I’m going read over your recipe and see what you did differently.

    You seem quiet lately…everything good? Hope so! 🙂
    ~ingridReplyCancel

  • Christine - 07/07/2010 - 8:27 pm

    Yummm. Made this last night with chicken and put it on panini rolls from Trader Joe’s. We loved it! Thanks for sharing.ReplyCancel

  • Becca - 07/08/2010 - 8:49 am

    This look amazing! Definately gonna have to give it a try this weekend. Thank you for another great meal 🙂ReplyCancel

  • mikbrown - 07/08/2010 - 9:26 pm

    how long do you cook the chicken for step 1?ReplyCancel

  • Breeana - 08/10/2010 - 10:32 pm

    This has quickly become my boys’ favorite meal. We make it at the beginning of every week and they eat it all week! One question though, do you drain the juices the crockpot before adding the bbq sauce mixture? I have been leaving a little, not sure what you do!ReplyCancel

  • Lindsey - 07/27/2011 - 6:24 pm

    Best BBQ chicken I have ever made, hands down. Thanks for sharing this recipe with me! I’ve tried many bbq mixes to get a good combo, but this one tops the others.ReplyCancel

  • Nichole - 09/10/2011 - 12:39 pm

    What does 1/2 chicken broth mean? I think we put too much and ours is runny and bland. We used 12 tenderloins, and followed the recipe as written (covered chicken with a can of broth). Not sure what it needs but doesn’t have much flavor.ReplyCancel

  • Melissa - 10/17/2011 - 3:26 pm

    I followed the directions exactly… mine has a lot of liquid too…isn’t think… and definitely doesn’t look like yours in the photo.ReplyCancel

    • Jonna - 10/17/2011 - 4:49 pm

      Hi Melissa,
      Every slow cooker is different. My slow cooker has vents in the lid, which allow for steam to escape. This might be what makes my sauce thicken. If you need a thicker sauce, simply turn the heat up on the slow cooker, or remove the lid so that the steam can evaporate. Hopefully this tip will help.
      JonnaReplyCancel

  • Jennifer - 03/26/2012 - 4:02 pm

    This is in the crock pot right now and i am not too sure about it. Recipe was unclear with many of the steps, like 1/2 chicken broth, 1/2 of what size? Should we drain it before adding the BBQ sauce mixture? I left quite a bit of broth since it did not say drain and then added the BBQ sauce, it is water. Worried it will be bland. Will check back after dinner. Love your site BTW just unclear with some of your directions as not clearly stated on amounts….ReplyCancel

    • Jonna - 03/26/2012 - 4:58 pm

      Hi Jennifer,

      1/2 cup of chicken broth. I’m sorry I wasn’t more clear on that.
      I do not drain before adding the BBQ sauce. My slow cooker has vent holes in the lid. This makes it so that the steam
      from the pot can evaporate. This is what helps to make the sauce thicker. If you slow cooker does not have vent holes, simply crack the lid
      and if needed to thicken sauce more . . . turn up the heat. My slow cooker get quite hot, and I have to use very low temperature.
      If your sauce is too runny, you have to let the steam out…..so it can thicken.

      Hope this helps,
      JonnaReplyCancel

  • Jennifer - 03/26/2012 - 5:54 pm

    Thanks Jonna and no problem, I tweaked it myself and it turned out REALLY yummy! Great recipes 😉ReplyCancel

Do you need some sweetness today? Is the heat and humidity zapping your energy? If so . . . Don’t Despair . . . Make this addictive little snack! Caramel Cereal will bring a Big smile to your face. This is a family favorite, that we make often.  In fact, it just might be the perfect sweet treat for your […]

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  • Natalie - 06/30/2010 - 4:31 pm

    Mmm this looks delicious, i love the photograph youve taken too, its excellent.ReplyCancel

  • ingrid - 07/01/2010 - 10:26 am

    Okay, this does look yummy but it’s thoughts of that caramel that has me drooling. LOVE caramel.
    ~ingridReplyCancel

  • Jessica - 07/04/2010 - 5:49 pm

    This is so yummy. Made some for tonights backyard fireworks bash. Hope you can make it.ReplyCancel

  • chanda - 11/03/2012 - 11:36 pm

    This looks so good! I’ll have to wait until the old diet is over to indulge though. Maybe for Christmas! can you tell me….does this get dry like caramel corn, or does it stay sticky/chewy? I prefer the former. Thanks so much!ReplyCancel

    • Get Off Your Butt and BAKE! - 11/04/2012 - 2:27 pm

      Hi Chanda,

      It will all depend on how long you want to cook the caramel. I like to cook it a bit more than “soft ball stage”.
      It’s chewy but not sticky…you will love this!

      JonnaReplyCancel

  • chanda - 11/04/2012 - 10:42 pm

    Thanks for your quick reply, Jonna! Sounds delish!!!ReplyCancel

  • April - 02/15/2016 - 4:40 pm

    Yum, this looks so delicious. Have you tried making it with all butter instead of butter and margarine? Approximately how long does it take to get to soft ball stage?ReplyCancel

    • Get Off Your Butt and BAKE - 02/16/2016 - 2:15 pm

      Hi April,

      The original recipe is half margarine and half butter for some reason, but I often use all butter. It works just great.
      This is so darn good! It’s addictive and everyone loves it in our family. It’s better the 2nd day in fact.
      I would say cooking on medium heat the caramel takes approximately 15 minutes. Not long at all.
      Yum!

      JonnaReplyCancel

One of my very favorite meals is Tacos. I make them every Tuesday . . .  not really! By now, you already know that we are pretty plain jane in this house. I’ve debated for a while now, on whether or not to even share this.  Too simple!  This Taco recipe might just seem too bland for […]

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  • Suzette - 06/30/2010 - 6:55 am

    We love taco’s too. I like soft and my hubby likes corn so I came up with a solution for both of us. I warm the corn in the oven for 5 mins on each side, warm the flour on the griddle and then spread refried beans with melted cheese on the flour one and fold it over the corn ones. Then stuff with the yum middle. We all love them this way now. So I can’t wait to try your recipe with both shells. YUMReplyCancel

  • Barb - 07/05/2010 - 7:15 pm

    I tried this tonight. Rich took the first bite and said, “This is good!” (He rarely says that…) Even Charlie liked it. He looked a little nervous at first with the kidney beans and salsa chunks. But he liked it. It will probably be our regular taco recipe!ReplyCancel

  • Jessica - 08/11/2010 - 10:16 pm

    A couple of weeks ago I made taco’s and added the red kidney beans and we loved it!! Thanks for the great idea. I always add corn just like my mother.ReplyCancel

  • Alicia - 10/14/2010 - 10:04 am

    I love that you shared a recipe using Taco Bell Taco Mix! We love the stuff! We use the whole bag. One of my favorite ways to make burger is mixing a whole bag with the ground beef. I make my burgers and once the are almost…just almost done I glaze them with Kikkoman Teriyaki sauce. It sounds weird but my son and his friends and my daughter and her friends LOVE them!ReplyCancel

  • Suzanne - 11/18/2012 - 10:36 pm

    Jonna, Barb told me to try these tacos and they are sooooooooooo yummy! My husband absolutely LOVES this taco recipe. I can never go back to plain old tacos again! I made it for my son’s friend one night and he ate so much (7 yrs old) and told his mom about it and I gave her the recipe and they love it. I’ve made it several times. I plan on trying your enchilada recipe next which uses this taco recipe for the meat. You are awesome and I just get fatter reading your website. THANKS for sharing!ReplyCancel

Is a birthday happy at fifty? I’ll let you know tomorrow. I still feel thirty . . . well, maybe forty. I’m halfway to 100. A have a few more wrinkles, age spots, a few extra lbs, hot flashes. Ugggg. I made my hubbie and I  Birthday cupcakes . . . Angel food, Coconut & Lime. Kenny’s birthday […]

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  • Lynn - 06/23/2010 - 7:23 pm

    You do NOT look like you are turning 50!!! Seriously! I think your whole family has secretly found the fountain of youth and keeping it’s location from the rest of us.

    HAPPY HAPPY BIRTHDAY!

    Sorry about the funeral……..but I certainly do love your positive view of life. ; DReplyCancel

  • Julie - 06/23/2010 - 7:52 pm

    Happy Birthday! You know what they say 50 is the new 30!! I do hate the fact that life is probably more than half over 🙂 but just focus on living each day to it’s fullest. Your cupcakes look yummy.ReplyCancel

  • Yvonne Feld - 06/23/2010 - 8:08 pm

    Happy Birthday tomorrow – you and your husband are a gorgeous couple and neither of you look a day over 30 🙂 Hope you have a great day, and those cupcakes look amazing… my husband doesn’t typically like sweets, but as soon as he saw the picture he said I had to make them.. So do you have an actual recipe for it, how about that frosting.. man – I just want to jump onto my computer and eat these!

    Also very sorry about the funeral!ReplyCancel

  • ingrid - 06/23/2010 - 9:20 pm

    Happy birthday Jonna! May there be many more delicious years ahead! Happy b-day to the hubs,too!
    ~ingridReplyCancel

  • Brandi - 06/24/2010 - 7:52 am

    HAPPY HAPPY BIRTHDAY MOTHER DEAR!!! I hope happy days will come to you all year…
    So sorry that you are headed to a funeral. I really wished that you could do something fun. It will be good to see everyone though, just not under the circumstances. Please tell Grandma we love her, and are thinking about her.
    Those cupcakes look wonderfully amazing. You have such a creative mind. I want to know if dad like them??? Eveytime I have tried making angle food cupcakes, they just don’t work at all. You can’t get anything out of the cup and they just suck. Yours always look so good and perfect. I think this is a perfect new twist on angle food cake. They just seem so be light and fresh…YUMMMM!!!! Happy Birthday Mom!ReplyCancel

  • Jenny - 06/24/2010 - 8:42 pm

    Happy, happy birthday, Jonna!!!!! I hope you have a great day, you and your hubby!!!! I’m sorry to hear about the passing in the family! Give a hug to grandma for us!!! I sure love her and grandpa!!! Loves!!!!!! Yummy cupcakes, too! 😉ReplyCancel

  • Michelle - 06/26/2010 - 9:38 am

    Those look delicious!ReplyCancel

I wish this blog had “smell – a – vision” cuz if it did, You would run to your kitchen and bake this right now! This dessert is one of my very favorites, and it’s certainly one of the easiest to make. It will only take you about 15 minutes to throw together for tonights Dessert. Top […]

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  • ingrid - 06/22/2010 - 10:30 am

    very nice, Jonna! It’s perfect for those nights my kids are bugging me for dessert. I generally have everything I need. Score!
    ~ingridReplyCancel

  • Marsha - 06/22/2010 - 11:08 am

    Oh-h-h-h-h-h-h! Does this look good or what…no need for the “smell-a-vision”…a picture is woth a thousand words. I can’t wait to make this!
    Thanks bunches for sharing!ReplyCancel

  • Julie - 06/22/2010 - 11:55 am

    My sister in law makes this. The first time I had it at her house, I asked for the recipe. She grinned and said it’s so easy. I never would have thought it was this simple.

    Your combination looks delicious.ReplyCancel

It’s been a long time since I made these delicious little bar cookies.  I haven’t avoided making them because they aren’t any good, rather they are too good!  I don’t have any will-power these days. I made a pan of these for a family reunion . . . that way I knew I’d be safe. […]

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  • Debby - 06/21/2010 - 6:09 pm

    OMG I have made these are they are to die for!!! So readers you must try them.ReplyCancel

  • KC - 06/21/2010 - 8:57 pm

    I went to a big family party Sunday and my aunt had made these. They were so yummy! I was not able to get the recipe before I left and then here they are today!! Boy is it my lucky day or what!!! Thanks Jonna!ReplyCancel

  • Angela - 06/22/2010 - 10:40 pm

    Just made these and they’re delicious! Thanks for another great recipe. 🙂ReplyCancel

I don’t really like onions, however I really like Onion Rings. How can that be? One of my favorite Restaurant’s is Tony Roma’s, and it seems that the locations near us have closed shop.  That proposed a big problem for me.  I loved their Onion Rings. My hubbie and I would drive from our town to their town, ( a […]

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  • Yvonne Feld - 06/17/2010 - 10:31 pm

    I too love Tony Roma’s, and their locations near me have closed too – I was devastated the day I went in and found out it would be my last time 🙁 I however, love it for the Baked Potato Soup (which I’ve hijacked the Top Secret recipe too!) and the Skillet Brownie which was to die for! These onion rings look really good, I will have to try them out some time!ReplyCancel

  • Rosa - 06/18/2010 - 1:26 am

    Oh yummy! those onion rings look so scrumptious!

    Cheers,

    RosaReplyCancel

  • Lucy - 06/19/2010 - 8:05 am

    I just may have to try those. I’m salivating as I type. 🙂ReplyCancel

  • Steph - 06/21/2010 - 6:04 pm

    these look great! I love onion rings with a horseradish ranch dipping sauce.ReplyCancel

  • Farmer Gal - 06/22/2010 - 11:18 am

    I have a ton of onions growing in the garden right now, and I’ve often thought, “How, oh how, will I ever use them all?”

    You’ve saved me!

    Even though I don’t deep fry. I may have to change my ways just to make these.ReplyCancel

  • Annie Taylor - 06/23/2010 - 8:20 pm

    I LOVE onion rings! But I’m allergic to wheat, so I substituted gluten free pancake mix for Bisquick. and my hubby and I loved these! THANK YOU so much for the idea!ReplyCancel

  • Amy - 11/10/2011 - 9:33 pm

    These look yummy. A way I like to eat onions is baking them. I cut them into wedges and coat them in egg. Then I dip them in Italian bread crumbs and bake them for 20 min. or so. They are not as crispy as frying but they are yummy. My girls and I dip them in Hidden Valley spicy ranch dressing.Thanks again for the post.ReplyCancel

  • Dana - 10/09/2012 - 2:48 pm

    These are a must try for me. I also love crispy onion rings, so i add cornstarch, 3 tbs. to every cup flour, for extra crunch! Can’t make enough for football game day! Also, for a change of scenery, I use purple onions to be different. ;D DanaReplyCancel

  • Jordan Little - 10/09/2012 - 7:40 pm

    I love onions and onion rings! These will have to be on the menu soon.ReplyCancel

When I die and go to heaven . . . I sure hope they’re serving this. If you want a fast but ultra delicious meal in just minutes, this is the dish. The sauce is creamy, cheesy and crazy good! You could easily add chicken, ham or any vegetable you would like. It’s soooooo simple, that […]

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  • Jessica - 06/15/2010 - 11:38 am

    This looks like a serious food coma waiting to happen 🙂
    Can’t wait to try it!ReplyCancel

  • Julie - 06/15/2010 - 7:45 pm

    This looks so delicious! I love creamy pasta dishes! They’re so comforting. I am adding this to growing list of recipes to make.ReplyCancel

  • Krystin - 06/15/2010 - 11:06 pm

    I made this tonight – SO yummy! I made it with a version of your lemon twist bread sticks. I put butter, parmesan cheese, garlic and italian spices in and made bread sticks. YUMMY Thanks!ReplyCancel

  • ingrid - 06/17/2010 - 1:06 pm

    Rats! The kids have friends coming over and I don’t have enough pasta to feed FIVE 13/14 year old boys but I’m definitely making this some time this weekend.
    ~ingridReplyCancel

  • Barb - 06/21/2010 - 6:36 pm

    Yum! I tried this tonight. It was goooood.ReplyCancel

  • Jamie W - 07/13/2010 - 7:34 am

    Made this last night and it was sooooo yummy. Even my extra picky husband was raving about it. I’m new to your blog, but I’ll definitely be trying more of your recipes. Thanks!ReplyCancel

  • Kristy - 11/16/2010 - 10:40 pm

    Just tried this!! amazing:) I love your blog!ReplyCancel

  • stephanie - 12/07/2010 - 11:43 pm

    how many servings does this make? and is it 1/2 lb dry or cooked pasta?ReplyCancel

  • Shirley - 07/25/2011 - 8:04 pm

    I made this for dinner tonight. I usually make carbonara using packaged sauces. Not anymore! This was so good and so easy!! Thanks for this recipe.ReplyCancel

  • On the menu « virginiabaker - 09/12/2011 - 7:16 am

    […] Monday – Bacon Carbonara Pasta […]ReplyCancel

  • Stephanie - 10/06/2011 - 2:58 pm

    By cream do you mean heavy whipping cream?ReplyCancel

    • Jonna - 10/06/2011 - 4:18 pm

      Hi Stephanie,

      Yes….whipping cream.
      JonnaReplyCancel

  • Karen Grigg - 10/12/2011 - 6:08 pm

    Love your receipts…cooking is fun againReplyCancel

  • Ashley - 11/27/2011 - 5:04 pm

    I made this tonight after seeing it on Pinterest. It was delicious! Love the creaminess that the cream brings. Yum!ReplyCancel

  • Alexa - 02/06/2012 - 3:46 pm

    Will the eggs cook enough for 1-2 minutes over low heat? or is there another way you’re supposed to cook them first?

    Thanks!ReplyCancel

  • Jenae - 02/08/2012 - 5:54 pm

    Loved your version of carbonara with mushrooms. Sauce was perfectly creamy with some of the pasta water added in! The one problem…..the directions never tell you to add back in all of that delicious bacon. I added it at the end after getting the sauce tossed around.ReplyCancel

  • Kyle - 02/14/2012 - 11:49 am

    When you double the sauce do you double the salt too?ReplyCancel

    • Jonna - 02/14/2012 - 7:23 pm

      Hi Kyle,
      Yes I would also double the salt, but add salt to your taste,
      JonnaReplyCancel

  • Gina - 02/20/2012 - 6:26 am

    Made this last night and soooo yummy (and easy!). Loving your blog still. Making the beef stew again today. Can’t wait!!ReplyCancel

  • Michelle - 02/20/2012 - 6:13 pm

    I made this with grilled chicken….totally awesome! Thanks for posting it! I did double the sauce but will triple it next time because I added the chicken and more mushrooms.ReplyCancel

  • Nicole - 02/25/2012 - 1:55 pm

    When doubling the sauce, do you double the eggs?ReplyCancel

    • Jonna - 02/25/2012 - 5:52 pm

      Yes! Double the eggs as well as the other ingredients.
      This is sooooo good.
      JonnaReplyCancel

  • Megan - 02/26/2012 - 11:39 am

    Trying this tonight!ReplyCancel

  • Soty - 02/28/2012 - 2:09 pm

    I’m making this tonight! So, you don’t cook the sauce seperatly? Just dump the sauce into the pasta and it will cook with the pasta over low heat?ReplyCancel

    • Jonna - 02/28/2012 - 4:06 pm

      Hi Soty,
      Yes…it’s that easy and delicious!
      JonnaReplyCancel

  • Gail Wigley - 03/01/2012 - 11:44 am

    Looks good. Will try it tonight.ReplyCancel

  • Nicole - 03/02/2012 - 11:08 am

    So, if I want to double the pasta to 1 pound instead of a half, do I quadruple the sauce recipe? Since you stated you double the sause with just a half pound of pasta?ReplyCancel

    • Jonna - 03/02/2012 - 11:58 am

      Hi Nicole,
      That is precisely what I would do. We like a lot of sauce though, so you could adjust for your tastes.
      JonnaReplyCancel

  • Emily - 03/06/2012 - 4:23 pm

    My son is allergic to eggs…is there a substitute I could use or omit all together? This looks delicious!ReplyCancel

  • Annette - 03/12/2012 - 6:15 pm

    Need it to be more low cal, any substitutes you can give?ReplyCancel

    • Jonna - 03/13/2012 - 7:47 pm

      Hi Annette,

      You could use half & half or even 2% milk.

      JonnaReplyCancel

      • Mary Miller - 03/15/2014 - 6:20 pm

        I would highly suggest using evaporated milk, because it gives you the same ‘mouth feel’ as cream without the fat, mixes really well without curdling, and isn’t using water to replace milk, which can sometimes create problems.ReplyCancel

  • becca - 03/21/2012 - 6:25 pm

    looks delicious!! just wondering when do I add in the bacon?ReplyCancel

    • Jonna - 03/21/2012 - 8:11 pm

      Hi Becca,
      I add it at the end. Crumble it over the top, so it stays crisp.
      Yum!
      JonnaReplyCancel

  • Erin - 04/02/2012 - 1:48 pm

    Do you use Parm cheese? or grated parm cheese from the jar??ReplyCancel

  • Jenna - 04/16/2012 - 12:54 pm

    Can I substitute onion powder for the onions If so how much would I useReplyCancel

    • Jonna - 04/16/2012 - 1:16 pm

      Hi Jenna,

      Yes! That is exactly what I do, since we don’t care much for onions, but we like the flavor.
      I would start with just 1/4 tsp, and add a touch more if you want more flavor. Just leave it out…if you like.
      JonnaReplyCancel

  • Sara - 04/17/2012 - 7:40 am

    I just found your blog today and I have bookmarked at least 30 different recipes already. I’m super excited to try this one!ReplyCancel

  • Dana - 05/20/2012 - 10:25 am

    Hey! You said you doubled the sauce… Does that mean it’s already doubled, or you doubled what is already there? And how many people does this serve?ReplyCancel

    • Jonna - 05/20/2012 - 4:26 pm

      Hi Dana,

      The recipe as posted is not doubled. You will need to double it if you like extra sauce.
      It’s yummy.
      JonnaReplyCancel

  • MacKenzie - 07/16/2012 - 3:17 pm

    What type of cream do you mean? It sounds delicious and would love to make this!ReplyCancel

    • Jonna - 07/16/2012 - 7:03 pm

      Hi MacKenzie,

      Cream, Heavy Cream & whipping cream is basically all the same thing. Some packages will say Heavy Cream,
      others will say Heavy Whipping cream. Either one will work just fine. You could even substitute Half & Half if
      you are trying to cut the fat.

      JonnaReplyCancel

  • michelle - 07/16/2012 - 6:09 pm

    For the Creamy bacon carbonara, can heavy cream be used in place of heavy whipping cream? Also, is it shredded parmesan?ReplyCancel

    • Jonna - 07/16/2012 - 7:02 pm

      Hi Michelle,
      Cream, Heavy Cream & whipping cream is basically all the same thing. Some packages will say Heavy Cream,
      others will say Heavy Whipping cream. Either one will work just fine. You could even substitute Half & Half if
      you are trying to cut the fat.
      The parmesan I used is shredded parmesan, but shaved or other will also work fine.
      It’s delish!
      JonnaReplyCancel

  • Jeff - 07/25/2012 - 3:38 pm

    This looks absolutely fabulous. I just made a bacon fettuccini. It will be posted on my site next week, http://www.hometownslop.blogspot..com.

    Thanks for shAringReplyCancel

  • Shawna - 08/02/2012 - 2:16 pm

    Do you just use regular spaghetti noodles or the thin? Also regular or whole wheat?ReplyCancel

    • Jonna - 08/06/2012 - 2:22 pm

      Hi Shawna,

      Both will work. It’s yum.
      JonnaReplyCancel

  • Antonio - 08/11/2012 - 2:55 pm

    So delicious!!! A success with the family, but not so easy to make for an inexperienced cooking dad…ReplyCancel

    • Jonna - 08/13/2012 - 6:51 pm

      Antonio,

      I’m proud of you! What a great Dad you must be.
      JonnaReplyCancel

  • Dorothy - 08/17/2012 - 12:01 pm

    Can you make this as a cold Pasta Salad as well?ReplyCancel

    • Jonna - 08/18/2012 - 11:19 am

      Hi Dorothy,

      I’m sorry I’ve been so slow in responding. My internet hasn’t been working! ugggg.
      I’ve never tried this cold, so I really couldn’t tell you.
      Let us know what you think.
      JonnaReplyCancel

  • Amy Harrison - 08/31/2012 - 3:42 pm

    How many does it feed?ReplyCancel

    • Jonna - 09/01/2012 - 5:41 pm

      Hi Amy,

      This recipe should feed 4 hungry people!

      JonnaReplyCancel

  • Kellie - 09/06/2012 - 11:29 am

    I try many recipes that I find online. I have to tell you, I tried this once and it has become my 8 year old son’s favorite meal! He requests it all the time. I add a little chicken and leave out the mushrooms, and about half the red pepper. But otherwise follow your recipe. He tells everyone about his mom’s chicken bacon carbanara. But I can’t take all the credit. So thank you.ReplyCancel

  • Jessica - 09/06/2012 - 5:07 pm

    This recipe is so easy and so amazingly good!! I followed the recipe exactly (doubling the sauce and all) and both my husband and I absolutely loved it! Thank you!ReplyCancel

  • Elizabeth - 09/08/2012 - 8:48 am

    So the eggs do cook when they are in with the pasta for the short amount of time? I am pregnant and am hesitant to try it just because of this. Thanks!ReplyCancel

    • Jonna - 09/08/2012 - 1:26 pm

      Hi Elizabeth,

      I’m sure you will be just fine. (It’s the heat from pasta that will cook the eggs sufficiently . . . but not scramble them)
      This is one of my favorites and it takes just minutes!
      JonnaReplyCancel

  • Shauna - 09/08/2012 - 1:10 pm

    This recipe looks so delicious. I have printed it off and plan on making it for dinner. Thanks for sharing and I am glad that I have discovered your website.ReplyCancel

  • jennifer - 09/09/2012 - 5:49 pm

    Thank you so much for sharing this recipe! It looks so easy I can’t wait to try it!ReplyCancel

  • Jan - 09/20/2012 - 9:51 am

    I use Baby Bella mushroom, quartered and Spring Onions with the green. It gives it so much flavor.ReplyCancel

  • Rose Hall - 09/20/2012 - 7:54 pm

    Made this for dinner! Very good recipe.ReplyCancel

  • Seebee - 09/22/2012 - 2:22 pm

    I’ve been making Carbonara since 30 years… Easy and very satisfying. Traditionally, it does not contain any mushrooms or onions…. A few good pinches of freshly ground black pepper make it even better.

    It will NOT work as a pasta salad, the egg and fat congeal together turning the cold plate in an ugly and gross mess. If you have leftovers, you can heat them in a pan, stir-frying it.

    On occasions, i’ve subbed the cream with cream cheese, it works as well. It is important to have freshly grated parmesan – not the kraft powdered stuff. Fyi, if you buy a chank of parmesan, you can grate it all and freeze it – so it is handy for cooking, and stay fresh.
    The eggs cook w the pasta heat, as long as the pot is hot you don’t need to be on the heat.ReplyCancel

  • Vero - 10/01/2012 - 11:28 pm

    Hi there! Just to be clear, you add pasta to the pan where you cooked the mushrooms and onions right? Therefore, you don’t discard the bacon grease you used to cook it in. Also, the mushrooms release a lot of water. Do you pour pasta over all this with water and all?
    Thanks,
    VeroReplyCancel

    • Get Off Your Butt and BAKE! - 10/02/2012 - 8:58 am

      Hi Vero,

      Reserve just one to two tablespoons of the bacon grease. Sauté the mushrooms and onions in that reserved grease until translucent…the onions and mushrooms are optional. I don’t add them, since I don’t care for either one. Drain your cooked pasta, and add it to your pan…..(Make sure you have turned your heat down to the lowest setting. Mine is low simmer. Pour the cream mixture into the pasta over very low heat and stir for one to two minutes. (I always double the sauce recipe) Note: Save just a bit of your pasta water, just in case your sauce gets thicker than you like. Simply add a bit more water…or cream. Add parmesan cheese or even any blanched veggies that you like.

      This is one of my favorites!
      JonnaReplyCancel

  • Shannon - 10/08/2012 - 10:03 am

    I made this exact recipe last week and my husband and I were fighting over the last of it. Wow. Amazingly easy an DELICIOUS dish!ReplyCancel

  • Crystal - 10/13/2012 - 8:49 am

    So to be clear, is the above recipe doubled for the sauce, or do you double those ingredients?ReplyCancel

    • Get Off Your Butt and BAKE! - 10/13/2012 - 3:40 pm

      Hi Crystal,

      The recipe you see on the post, is just a single recipe. I usually double the ingredients, except for the pasta. We just like a bit more sauce.

      JonnaReplyCancel

  • Angie - 10/16/2012 - 11:15 pm

    Thanks so much for the recipe!! We tried this tonight and it was SOOOOO yummy!! =)ReplyCancel

  • Jamie - 10/17/2012 - 5:01 pm

    Pancetta is more commonly used over bacon I had an Italian friend make this for me and it was delicious! Thanks for the post!ReplyCancel

  • Jen - 10/24/2012 - 11:13 am

    Omgg! This was heaven in a pot! I just made it and it might be one of the best things I’ve ever made. Too delicious!!! Thanks!ReplyCancel

  • Lacey - 10/30/2012 - 12:36 am

    I may have to try this. I had spaghetti art carbonara at the local German cafe last week (we live in Germany) and it was horrible. Maybe it was just their recipe. I’m going to give this a try.ReplyCancel

  • Mindy - 11/18/2012 - 6:58 pm

    Amazing, I made this for my family tonight, doubled the sauce and my husband and I are fighting about who get to take the leftovers. Did it with spagetti squash for my diabetic hudband.ReplyCancel

  • Ashlee Lepp - 11/24/2012 - 9:00 am

    I made this a few nights ago and it was SO hot from the red pepper flakes it was actually unedible for us… did nobody else find this recipe hot?ReplyCancel

    • Get Off Your Butt and BAKE! - 11/24/2012 - 12:37 pm

      Hi Ashlee,

      Somehow you must have used more than 1/2 tsp of pepper flakes….we don’t care for too hot either, but my flakes didn’t produce that much heat.

      JonnaReplyCancel

  • Stacy - 11/24/2012 - 3:08 pm

    Jonna this dish is perfect!! My entire family loves it, thanks for sharing!! (P.S. we love the extra sauce too!)ReplyCancel

  • Sara - 11/26/2012 - 12:43 am

    This might be a strange question, but I figure it could change the way the eggs cook. After draining the pasta, do you put it back in the pot and pour the egg sauce in there? Or do you move it all over to a separate pan to spread it out more evenly?ReplyCancel

  • Ashlee - 12/03/2012 - 7:32 am

    Okay so I doubled the sauce recipe like you suggested, including the red pepper flake. So it worked out to a full teaspoon. Should I have not doubled the red pepper flake? I am going to make this again tomorrow and I think I will just leave the pepper out 🙂

    Hi Ashlee,

    Well…I guess it all depends on how “hot” your palate can handle. For me…it would be fine to add a full tsp.
    For my hubbie…..NOT!
    I hope you were still able to enjoy it!

    JonnaReplyCancel

  • Abby - 12/04/2012 - 11:43 am

    If I use dried parsley flakes, how much should I use?

    Hi Abby,

    I would probably use about 1/2 tsp to 1 tsp.
    That should work just fine.

    JonnaReplyCancel

  • Debi - 12/05/2012 - 11:15 am

    I made this the other night and although mild flavored, it was really good and surprisingly filling. Normally after pasta dishes we’re hungry soon after, but not this time.

    Boy that was good. I think I’ll make it again next week.

    Oh and all four kids ate it! (the sometimes picky 3-8 year olds).

    Thank you!ReplyCancel

  • Abby - 12/05/2012 - 2:28 pm

    So I bought fresh parsley, because I do prefer fresh herbs, so now I’m wondering how much I would use of that. Thanks! 🙂ReplyCancel

  • Julie - 12/07/2012 - 12:45 pm

    I made this last night, and my husband really liked it! I also doubled the sauce, but found that the pepper flakes were too much doubled (hubby did not agree). So, to cut that heat a bit, I added some diced tomatoes. Yum! He picked out the tomatoes (some weird phobia about chunks), and we were both happy. Very hearty. Will absolutely make again!ReplyCancel

  • Christine - 12/08/2012 - 8:42 am

    You need to temper the eggs.ReplyCancel

    • Get Off Your Butt and BAKE! - 12/08/2012 - 10:46 am

      Hi Christine,

      If you add the pasta while still hot, it’s enough to temper the egg mixture according to the Cookbook.
      You can do this however:

      **tempering the eggs: save 2 to 3 tablespoons of the hot pasta water. Slowly whisk it one tablespoon at a time, into the egg, cream, parmesan mixture and whisk continuously. Add the hot pasta water very slowly, so that you don’t cook the eggs…. until encorporated fully. Add the drained pasta to the mixture.

      Hope this helps,
      JonnaReplyCancel

  • Lara - 12/09/2012 - 7:20 am

    No, you do not need to temper the eggs. I’ve done thus recipe numerous times & never have any issue. I like to add leftover cooked chicken to up the protein & usually cut back the bacon. I think 1.5 times the sauce is great, with maybe a spoonful or two of pasta water at the end to thin it. Sometimes it needs the water sometimes not.ReplyCancel

  • Bonnie - 12/15/2012 - 5:29 pm

    This was great! I actually used light cool whip because that’s what I had on hand and it still turned out great. Next time I make it I’m going to throw in some sundried tomatoes. MMM!ReplyCancel

  • Emma - 12/28/2012 - 8:11 am

    How many people does this recipe serve?ReplyCancel

  • Zopie - 12/29/2012 - 5:37 pm

    I just found this on Pinterest and it sounds so yummy! I’ve never made carbonara because I’m allergic to eggs. I suppose if I skip the eggs then all I have is alfredo? Any suggestions?ReplyCancel

  • Ss2 - 12/30/2012 - 6:17 pm

    I will be adding green onion to this mealReplyCancel

  • Penne - 01/01/2013 - 5:13 pm

    Made this tonight and it was really easy. I added chicken and a little garlic powder. It was soooo good will make again.ReplyCancel

  • Joanna - 01/06/2013 - 4:13 pm

    Made this the other night. My chef husband and picky 2 year old loved it. I am fighting the urge to make it again right now!ReplyCancel

  • Sunshine - 01/09/2013 - 1:51 pm

    This is a favorite in my house, I simmer the onions and bacon in 1/4 cup white wine after the bacon is crumbled then add to the cream sauce. Amazing!ReplyCancel

  • Joanna - 01/14/2013 - 7:57 pm

    Made this for the 3rd time! Needed to share my “mistake” the first 2 times I used a more expensive parmesan. Not wanting to go to wegmans I grabbed Kraft parm…..big mistake. Huge difference in flavor. Still yummy but….ReplyCancel

  • Sarah - 01/23/2013 - 4:06 pm

    Just made this. I used pancetta as another poster commented. Doubled it up minus the red pepper flakes. It was creamy, no issues with the sauce. Ill try it with bacon next time as I think it will add more flavourReplyCancel

  • Lori - 03/17/2013 - 7:54 am

    Made this for dinner, very good! I did add the mushrooms and onions, also doubled the ingredients for the sauce. Used Pancetta in place of bacon. Very decadent 🙂ReplyCancel

  • Susan - 03/22/2013 - 6:25 pm

    Jonna,
    I was interested in the recipe for the creamy bacon carbonara, which sounds very good and easy. However, I think that stating your objections to the onion and mushrooms 3 different times was a little over-kill. For most of us, one notation is quite enough and if I object to something, I will not include it in my cooking.

    I hope this comment will be helpful rather than hurtful. Thanks for the recipe.
    SusanReplyCancel

  • Laura - 03/22/2013 - 11:01 pm

    I’ve made this several times and my kids LOVE it!! This is such an easy & quick dish.
    I leave out the mushrooms and onions, but add about 1 cup of frozen peas in replacement. Its a great recipe for picky toddlers. Pasta, bacon, & cheese- what kid doesn’t want that?!ReplyCancel

  • Patty Mejia Burke - 04/06/2013 - 5:48 pm

    Oh. My. Gosh! I fixed this tonight and we demolished it! It was incredible! Thank you so much for sharing!

    PattyReplyCancel

  • Erin - 04/25/2013 - 7:50 pm

    Delicious! My boyfriend requests this every single time he gets the chance! Its now my go-to dish for house guests!
    -I generally add a small amount of red pepper flakes and then leave them out on the table as we eat so he can make his spicier!ReplyCancel

  • Rebecca - 09/24/2013 - 2:51 pm

    If I wanted to cook this mid day and keep it warm for a few hours in a crock-pot, would that work? Or would the eggs “scramble”? I would like to have it prepared to eat after my kids sports events. I just wanna cook the noodles and have it all ready.

    Thanks – RebeccaReplyCancel

    • Get Off Your Butt and BAKE - 09/28/2013 - 2:23 pm

      Hi Rebecca,

      I’m sorry I’ve been sooooo slow in responding. I’ve been away from the computer for awhile.
      This dish doesn’t lend well to keeping.
      Perhaps you could make this dish instead:
      http://www.justgetoffyourbuttandbake.com/2010/04/06/apron-winners-my-favorite-pasta-recipe/
      I often make it early in the day, and then just re-warm it. It works perfectly, and it’s still my favorite.
      You can add just the Chicken, crisp bacon, ham or whatever you like then serve it over your favorite pasta. The key is to not let cream sauces boil.
      It’s even good the next day. If you do keep it warm in your slow cooker, just make sure it’s at a very low temperature. It should work great.

      JonnaReplyCancel

  • mae - 10/23/2013 - 6:12 pm

    this is really similar to my dads clam carbonara recipe. you should try it with minced clam 🙂ReplyCancel

  • Robin - 04/30/2014 - 6:29 am

    I love cooking food with fresh ingredients and this sound perfect for me. And I love your photo.ReplyCancel

  • jaime - 06/24/2014 - 9:29 pm

    So good! I added rotisserie chiken and next time I’m going to try shrimp.ReplyCancel

  • Zara P - 09/10/2014 - 7:49 pm

    Just made this tonight! Such a winner! I used a peas and carrot medley instead of mushrooms…did add the onions and some minced garlic. I tripled the sauce since I have a big family and always need to cook the whole pound of pasta from the box. It was perfect even my two year old finished her plate! Thank you so much for a simple and elegant recipe.ReplyCancel

    • Get Off Your Butt and BAKE - 09/12/2014 - 7:18 pm

      Hi Zara,

      We love this too. I’m so glad you liked it!
      I always make extra sauce as well….it’s so good.
      Thanks so much,
      JonnaReplyCancel

  • Rhonda Rudd - 10/21/2014 - 7:49 pm

    I made this for dinner tonight. Doubled the recipe(big family) and tripled the sauce(only I used single batch measurment for red pepper flakes). I also sauted onions & mushrooms to add to it.I also cooked up and diced 2 chicken breasts to add for more protein. We have a parsely alergy so I left that out. I also oven roasted some roma tomatoes earlier in the day that I chopped up and added to mine. Every one loved it except my 5 year old. Will definitely make this again. Might try adding some asparagus to it next time.ReplyCancel

    • Get Off Your Butt and BAKE - 10/23/2014 - 6:01 pm

      Hi Rhonda,

      This is also a family favorite! My husband would love the mushrooms and we have added asparagus many times this summer.
      Thanks for leaving a sweet comment.

      JonnaReplyCancel

  • Seiya - 11/15/2014 - 7:09 pm

    I followed the recipe (tho I doubled it) and ended up with a weird tasting sauce. It was still good, but it didn’t taste like carbonara. The egg taste was kind of prevalent in the dish. 🙁ReplyCancel

  • […] was a new take on an old fave. My husband loved the recipe and I realized that with a few changes I could make it for myself too! […]ReplyCancel

  • mark - 07/11/2015 - 3:19 am

    I made this using 300ml cream, 4 large eggs, 500gm bacon and 500gm packet pasta was fantastic thank you.ReplyCancel

I like to eat practically Green bananas, and they certainly don’t stay that way for very long.  As soon as the brown speckles adorn the peel . . . I just can’t eat them!  That’s o.k, because we really like Banana Bread, Banana Bars with Cream Cheese Frosting and now these Brown Sugar Crumble Banana Muffins.  […]

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  • Lynn - 06/09/2010 - 6:35 pm

    HA HA. You and I are the SAME when it comes to green or ripe bananas!

    Thanks for the recipe! I got yellow bananas on my counter just waiting…ReplyCancel

  • Larissa - 06/09/2010 - 11:15 pm

    These are Super Yummy.. thanks for the recipe…ReplyCancel

  • Julie - 06/10/2010 - 5:40 am

    These look so delicious! I have at least four containers of bananas in the freezer! Can’t wait to try these! You have a great blog!ReplyCancel

  • Natalie - 06/10/2010 - 7:35 am

    Ohhh wow these banana muffins look so good, i cant eat bananas green but i hate them when they go really speckly too, these look perfect to make when you have an excess of speckled ones hehe.ReplyCancel

  • Niki - 06/10/2010 - 9:47 am

    I agree with you 110%! I only like bananas pre-ripe too! And, like you, I end up making a lot of banana breads, etc, because when I’m at the store and the kids (who will eat them at any stage of ripeness) say they want bananas and promise to eat them… I believe the little liars! Hmmm….do you think maybe they like the baked goods and do it on purpose? I’ll be trying these soon! ThanksReplyCancel

  • ingrid - 06/10/2010 - 10:59 am

    First, I agree with you on eating spotty bananas, EW! I like mine just barely ripe.

    Secondly, those are gorgeous muffins. Muffins generally don’t get me droolin’ but I’m seriously hoping my ‘nanas turn spotty before they get gobbled up so I can whip up a batch of these babies. I’m gonna do BOTH toppings at once, hee-hee. Really make ’em over the top!

    Thanks, Jonna!
    ~ingridReplyCancel

  • Diana Baun - 06/10/2010 - 12:40 pm

    These look DELICIOUS!!! Brown sugar AND toffee bits – our whole family will be in an uproar to try one. I, like you and many others can’t stand bananas once the green is gone and they get even a little mushy…the kids will eat them, but I end up with more brown ones than eaten ones. This recipe will be tried this weekend…and hopefully many more times afterwards!!!ReplyCancel

  • Steph - 06/13/2010 - 9:03 pm

    Yum! These look fabulous!ReplyCancel

  • Lori - 06/14/2010 - 7:16 pm

    I made something similar to this last week. It was such a hit that I had to make another batch. Gone.

    I am also the same about brown spots on my bananas. THere is a certain funky taste that comes with really ripe bananas that I just don’t like. Even in baked goods if they are really ripe- I can taste it. How funny is that?ReplyCancel

  • ingrid - 06/15/2010 - 8:17 pm

    Jonna, bad news! My brown sugar crumble melted to nothing. 🙁 My muffins aren’t as pretty as yours. Hopefully, they taste as good as yours. I added not quite another TB of butter because the mixture wasn’t really coming together. Could it have made that much difference? What did I do wrong?

    Okay, hold on I looked at your photos again and mine do look kinda like yours. Mine baked “out” more than up.

    We tasted them now & gave them two thumbs up. Devon, one of the twins topped his with vanilla ice cream. Thanks!
    ~ingridReplyCancel

  • Diana Baun - 06/21/2010 - 7:43 pm

    I made these last week after I saw this post and they were AMAZING!!! THE best banana muffins I have ever had!! I can not wait for an excuse to make more!! I also made the Audrey Hepburn brownies…PURE PERFECTION!!!! I am sharing this website with everyone I know, keep the great and easy recipes coming!!!ReplyCancel

  • Trisha - 09/02/2010 - 6:53 pm

    These muffins were divine. I almost convinced my husband that I had picked these up from our local bakery. I tried the muffins without the butter for the topping and also tried it with. It made such a huge mess in my oven when I added the butter with the topping. The next batch I just sprinkled brown sugar and cinnamon over the muffins and they turned out perfectly. I can’t get enough of these muffins. They are so good. My family had nothing but rave reviews.ReplyCancel

  • Jessica @ Jessiker Bakes - 09/03/2010 - 9:22 am

    Adorable! Looks like something I should make soon!ReplyCancel

  • Lisa - 07/17/2012 - 7:34 am

    Hi! I just tried this recipe yesterday. The muffins came out beautifully and tasted absolutely DELICIOUS! My family loved them as well; we only have 5 out of the dozen left! I will definitely make them again. I even pinned a picture of these! :]ReplyCancel

  • cecilia moraes bernardo - 09/09/2013 - 1:01 pm

    this look so good Iray to do and I will let you know be wellReplyCancel