So here we are on the day before I leave on vacation and I have half a dozen bananas that need eating. Or using. Or something. I suppose that I could just stick ’em in a ziplock bag and make banana bread later, but even though it is a wildly busy day, making banana bread was a bit of a creative outlet, so I stopped everything that I was doing and made this. Threw in some frozen cranberries too. Somewhat ironic that I am making something very autumn-ish on the last official day of summer, but whatever.
Last week, I was given a whole bunch of zucchini (aka courgette for all you other-English speakers out there). And I mean a whole lot… like 10 meals for a single girl. Thankfully, I have ideas on what to do with zucchini that doesn’t involve just stir-frying it or adding it to ratatouille. This is a cake, for example. A very lovely harvest, autumn like cake with loads of zucchini, ginger, orange and hazelnuts. It can be made into a bundt shape or loaves like banana bread. Very yummy and will now be my breakfast for the remainder of the week.
I came back from a weekend in Maine with lots (and I mean lots!) of Wild Maine Blueberries. I find them about a million times better than the culivated high bush kind from New Jersey or Michigan or where ever else they are grown. In addition to the better flavor, I think that because they are smaller, they distribute better in muffins and such. So I made this “coffee cake” like blueberry loaf. Oh so good. Extremely light and fluffy and I am trying not to eat it all at once.
A family friend is from Sweden and I think that my first memories of having cardamom come from eating her Cardamom Cake when I was a child. I love cardamom, even more that I love cinnamon. These are a variation on a cinnamon roll, so I thought it would make a nice addition to the celebratory weekend breakfasts. I’m not Swedish, so I can’t really tell you how authentic these are, but I can tell you that they are very yummy and that is what counts in my book.
And tis the season to start thinking about Easter. And Easter Food. Every years I make some sort of Hot Cross Buns, everything from traditional to last year’s with chocolate covered cherries in them, but this year’s I think are my favorite so far: Cranberry Walnut Hot Cross Buns, with Maple Glaze. Somehow rather New England-y with the cranberies and maple. Positively yummy!