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As promised earlier, here are two recipes submitted by Hilary Nelson, aka the Cupcake Avenger, who responded to Y&H’s call for good, home-bound meals to get us through the Snowmageddon last month.

You might think that snow brings out Hilary’s taste for the white stuff — sugar, that is — but she’s always hankering for sweets. Her blog is all about desserts. Aside from her recipe for chocolate pudding, she also included these two for Indian Spiced Rice Pudding and something called “Vanilla Garlic’s Grandma Capune’s Banana Cookies.”

Recipes after the jump.

Indian Spiced Rice Pudding

3 beaten eggs

1 cup milk

1/2 cup coconut milk

1/3 cup sugar

1 tsp vanilla

1 cup cooked basmati rice

1/2 cup raisins

1/2 tsp each cardamom, cinnamon and nutmeg

1. Preheat oven to 325 degrees. In a bowl combine eggs, milk, coconut milk, sugar, vanilla and spices. Beat until combined but not foamy. Stir in rice and raisins. Pour egg mixture into a 1 1/2 quart casserole dish.

2. Place casserole dish in a 2 quart square baking dish or pan on an oven rack. Pour boiling water into baking dish around casserole to a depth of 1 inch.

3. Bake for 45 to 55 minutes, stirring after 30 minutes. Serve warm or cold.

Vanilla Garlic’s Grandma Capune’s Banana Cookies

1/2 cup unsalted butter, room temperature

1 cup sugar

1 egg, room temperature

1 cup mashed bananas

1 tsp baking soda

2 cups flour

pinch of salt

1/2 tsp EACH cinnamon, nutmeg, cloves

optional 1 cup walnuts and/or chocolate chips

1. Preheat the oven to 350 degrees. Cream the butter and sugar until light and fluffy. Add the egg and continue to beat until well mixed.

2. Mix the mashed bananas and baking soda in a bowl and let sit for 2 minutes to froth a bit, this will give the cookies their rise.

3. Mix the banana mixture into the butter mixture. Combine the flour, salt, and spices and mix into the butter and banana mixture until just combined.

4. Fold in the pecans and/or chocolate chips if using. Drop into dollops onto a parchment-lined baking sheet. Bake 11-13 minutes, or until nicely browned.

Do you have a recipe you’d like to share with Y&H readers? E-mail it to me, along with photos. We’ll publish the best ones on the blog.

Photo courtesy of Hilary Nelson