This bread is AM-AZING, I just couldn’t wait to tell you. Oh-so perfectly moist banana bread with a decadent dark chocolate batter delicately swirled in and a caramelized pecan streusel sprinkled on the top. Oh my, look at that I’ve salivated all over my keyboard. I like long, extravagant recipe titles so this sounds more complicated than it actually is, trust me. The first time I had banana bread when I was a child was when we lived in New York, and my mom bought this divine banana walnut loaf, and I remember thinking that I had never eaten banana that way before but somebody was definitely on to something. Shortly after that, we moved back to France and that put an end to that – in fact we didn’t have oreos, pancakes, muffins, cupcakes, donuts, and lots of other American goods in France in the early 2000s. So nicely sheltered from the mass food industry as we swam in a sea of artisan-made cheese, cured meats and crudités. Anyways, when they started opening Starbucks coffee shops in Paris, I was pretty happy to rediscover banana bread and even set out to learn to make my own recipe. And then I stopped eating gluten. And THAT put an end to that, and a lot of the above-mentioned.
Oh no I didn’t. Did I put a banana flambée in a Panna Cotta dessert AND make it dairy-free too? Why yes I did. Thank me later, try it first. I know in English they’re called Banana Fosters but I just feel so posh saying “Banana Flambée” and that’s the way I’ll keep saying it in this post because I’m French so I’m allowed to use fancy snobbish culinary words. Plus I just can’t picture myself serving this dessert saying “Aaaand for dessert, Bananas Foster!”. Yes, I have to picture myself serving my desserts at a White House Fundraiser to decide on the recipe title. Continue reading
The official title of this recipe should be Chewy Banana and Cashew Butter Cookies with Toasted Honey-Cinnamon Cashew Bits on Top but a title that long is just recipe marketing suicide. I stuck to the short version but I did make sure that the long version was right there in the first sentence of the introduction that way you’d really get the whole drool-triggering story from the beginning. Continue reading
See the Cookie Dough Mug Muffin version 2.0 here.
My very first blog post was for a breakfast teacup muffin recipe that could be baked in under two minutes in the microwave for instant gratification or a very quick on-the-go breakfast, a concept which people really seemed to like, sort of to my surprise as it didn’t involve any sophisticated cooking techniques and I thought I would have to put in more effort to wow readers. But then I remembered just how blown away I was when I discovered muffins could be made in a microwave: just combine ingredients in a mug, pop in the microwave for 1-2 minutes, watch it rise in child-like astonishment with your eyes glued to the microwave door (very important part of the process) and chow down. Now, whenever I feel like a quick treat or when we have people over for dinner and everyone’s munching on delicious Italian bread rolls and I’m all left out because there’s no gluten-free version for me, I just make a 5-minute salty muffin and I can join the bread feasting party with the rest of the cool kids. Freddy also loves the concept when, after a nice and fulfilling meal I lazily turn to him and ask “want a muffin for dessert?”, and he knows it means within the next five minutes. Continue reading