Thursday, July 10, 2008
Banana Bread, cookie recipe, new things
So the other day when we got back from our weekend (well, Thursday-Saturday morning) at Jillian's, Brian went to work and Steve stayed to hang out, which was cool because he's pretty awesome. I saw that my bananas were browning quite quickly and mentioned that Brian has been asking for banana bread pretty much every time he sees bananas. I think that it was Steve that then said, "well lets make some!" So we did. We made two really beautiful loaves. He posted a picture of the whole loaves here. It was a grand time.
Recipe! (Adapted slightly and doubled from my 1950 Betty Crocker's Picture Cook Book). For two loaves of banana bread.
Preheat oven to 350* F.
Generously grease two 9 or 10 inch loaf pans. (I used coconut oil for this, surprise!)
Mix together until uniform and creamy:
1 1/3 cup sugar
2/3 cup coconut oil (originally soft shortening)
prepared egg replacer for four eggs (originally 4 eggs)
6 Tbsp (about 3/8 cup) sour milk/buttermilk
1 3/4 cup mashed banana (three large bananas)
1/4 cup plain yogurt
1ish Tbsp Apple butter
Sift/whisk together ad stir in
4 cups flour (don't forget the xanthan gum if using gf flours)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
When blended, stir in 1 1/2 cups chocolate chips (or nuts or whatever you want)
Divide between the two loaf pans, smoothing the tops so that they are flat and even. For a slightly crunchy and shiny top like I had, sprinkle a few Tbsp granulated or raw sugar evenly over the tops.
Bake 50 to 60 minutes, or until tests done with a knife or toothpick poked in the middle.
Cool for a few minutes, then using oven mitts remove from pans (to do this I hold the pan in one hand and turn the loaf into the other hand (with mitts on, it is still really hot!) then flip it back so that it is right side up on the rack so that I don't damage the pretty top.)
Wait as long as you possible can, and enjoy plain or with butter!
Yesterday I went shopping at Wegman's and wandered around for while, always a dangerous thing to do. I am happy with my extra purchases though. I got a pretty (and large) cream colored coffee mug, like the colorful ones that my roommate has, so I can stop coveting hers when I use them, and bought Brian a red one, because he also liked S.J.'s a lot. (And they were on sale.) I got a super cute (and environmentally friendly) SIGG water bottle.
The design is really pretty! This was pretty much the first one I saw, then I looked at all of the others, then I picked this one back up. :p
Also, my sister is thinking about getting a kitty, which is really exciting.
Another new thing in my life is that I've started in the formal movements to go to school part time for next year (we've moved past just thinking, people...). S.J. has talked to her parents and they are making adjustments to their house to accommodate me (her mom is really gung-ho about it now that she has gotten past her initial uncertainty and is really excited to clean out and rearrange the house), so I have somewhere to live now. I also talked to financial aid and registration. I found out that I have nine credits left to graduate. As long as I have six credits each of my last semesters, I can keep half of my PEL and there is a part time TAP that I can apply for. I also won't lose any of my loans, but will lose all of my scholarships. I have to go and ask them if I will be able to keep my on-campus jobs. I definitely need to get a real job. Also, exciting, I need to get my own insurance, because I'm going to be booted from my parents not being a full time student. Yay! Adulthood! (By yay I mean mildly terrifying....)
And now for that mint chocolate chip cooky recipe!
Preheat oven to 325* F.
Line two cooky sheets with parchment paper.
1/2 cup butter
1/2 cup coconut oil
1/4 cup white sugar
1 1/4 cup light brown sugar
2 Tbsp milk
1 1/2 tsp vanilla
1 tsp peppermint extract
In a separate bowl sift/whisk together:
2 cups rice flour
1/4 cup potato starch
2 Tbsp sweet rice flour
1 tsp xanthan gum
1 tsp salt
1tsp baking soda
Add the flour mixture to the wet mixture and mix to combine.
2/3 cups chocolate chips
2/3 cups vanilla chips
Chill for 3/4 hour, then let sit on table for 15 minutes to soften again (the chilled coconut oil will make it too stiff to divide at all).
Break pieces off of the dough and form into balls. place an inch or two apart on the cookie sheets and smoosh them a little (they won't spread with these types of flour). I make ping-pong sized balls for two-bite cookies.
Bake for 14 minutes or just until firm and slightly brown around the edges.
Cookies will stay soft for at least a week (none survived past that) if kept covered.
- ▼ July (6)