2020: THE YEAR OF BANANA BREAD. Unofficial … or was it Official? … Food of the Pandemic. Rivaled only perhaps by our sourdough starters. Who knew there would be so much banana bread in this year? I think that I might have ten new recipes this year alone. And I couldn’t help but make one more loaf just to shut this year down. May there be lots of other recipe in our futures and thanks for being there this year. Tomorrow will be just another new day and we can make and bake and share something new and different.
Browsing Tag
nuts
Here’s a quick and easy — and nutritious — snack to make whilst you’re in the middle of Thanksgiving prep, or even if you just need some snacks to watch a sporting event: Rosemary and Thyme Mixed Cocktail Nuts! They are sooooo good: a little sweet, a little salty, herby, nutty, delicious. They are particularly good if you warm them up eve so slightly in the microwave or oven before putting them out to snack on. You can use all types of nuts, but I used almonds, cashews, hazelnuts and pecans which is a great combo!
Do you like apple crumble? How about pecan pie? Always on the go and eating stuff “out of hand” instead of with a plate and fork? Then these Apple Pecan Crumble Bars are the thing for you! Cookie-sized crumble bars with apple fruit preserves and chopped pecans. It’s all of you autumn snacking needs rolled into one!
I am calling this creation a “Olive Oil, Almond and Sweet Plum Cake” but what it actually is is what happens when you take two of Joanne Chang’s Recipes from Flour Love — the Plum Frangipane Tart (page 230) and the Olive Oil Cake with Fresh Grapes (page 297) and combine them. Turns out, it’s pretty spectacular as a combination — it’s mostly the Olive Oil Cake recipes, but instead of grapes, I used tiny sweet plums. I’m guessing it would also work really well with cherries (pitted) or gooseberries as well. At any rate, glorious inspiration for an otherwise unforgettable Monday.