Potato salad

7 yukon gold potatoes quartered
1 onion chopped
3 stalks celery, chopped
3 cloves garlic minced
3 egg yolks
3 splashes of white wine vinegar
1 + 2/3 c. vegetable oil
dill chopped
1/3 c mustard
salt

For the mayonnaise:
In a food processor, add the egg yolks and white wine vinegar. Season with salt. Blend. Slowly drizzle in the oil. As the mixture thickens, you can add oil quicker. Whip until all oil is incorporated. The mayonnaise should be light and airy!

For the potato salad:
Boil the potatoes in salted water until fork tender, around 20 minutes. Meanwhile sweat onions and garlic until translucent. Add the cooked onions and garlic to a bowl. Add chopped celery. When the potatoes are finished boiling, quickly cut them into small squares and transfer to bowl with onions, garlic and celery. Add the mayonnaise and mustard. Season well with salt. Add chopped dill to taste.

Machichki

1 lb greek yogurt
1 lb flour
1 egg
1 tsp baking soda
pinch of salt

In a bowl combine yogurt and egg. In a separate bowl, mix flour, baking soda, and salt. Pour the wet mixture into the dry. Mix with your hands. Flour a flat work surface and turn the dough onto the surface. Knead the dough for 5-10 minutes. Rub flour on your hands to keep from sticking. With a rolling pin, flatten the dough to 1/8 to 1/4 inch. Cut into 1/2 inch strips then cut horizontally into small rectangles.

Heat a skillet over medium heat and add vegetable shortening till 1/8 inch up the side of the skillet. Place the dough rectangles into the oil and cook till golden brown. Flip. Remove after fully cooked and place onto paper towels to soak up the grease. Serve the machicki with honey, Nutella, or anything delicious.

Banana Bread Cupcakes with Peanut butter-cream cheese frosting

For the cake:
1 c flour
1 c sugar
2 overripe bananas
1 tsp vanilla extract
2 eggs
1 c buttermilk
1/2 c vegetable oil
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350.

In a small bowl, combine overripe bananas, vanilla extract, eggs, buttermilk, and vegetable oil. Mash ingredients together until combined. In another bowl, combine the dry ingredients, the flour, sugar, baking powder, baking soda, and salt. Pour the wet mixture into the dry ingredients and stir until combined. Line a muffin pan with muffin tins and fill no more than 3/4 full with cupcake batter. Bake for 30-35 minutes. Let cool.

For the frosting:
1 stick butter
8 oz cream cheese
1 c peanut butter
2 c powdered sugar

In a large bowl, combine butter, cream cheese, and peanut butter. With an electronic handheld blender, blend until light and creamy. While mixing on low, slowly add the powdered sugar. Then frost the cupcakes any way you like.