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.
Well hello there January, my least favorite month of the year. People generally either hate January or September. Not very hard to understand why. Post-holiday blues, post-vacation stress, back to work, back to school, everyone’s all tired, the media are all talking about diets, there’s not much to look forward to for the next few months except maybe Valentine’s Day and that’s not even a real Holiday. And then there’s the pitiful weather, which is the worst whether you are in the Northern or Southern hemisphere. January in Brazil gets HOT. Not “ooh tropical breeze and sipping Mojitos under palm trees” kind of hot, no, more like “unsexy glistening face, I can’t even move my arms because it’s so freaking humid and tropical pouring rain” kind of hot. Bet that snowfall you’ve been having in the US almost sounds kind of nice now eh? Continue reading
I’ve been wanting to post a brownie recipe ever since before I created this blog (I even took a picture of my first flourless brownie, see further down, in anticipation of the day I would start blogging), but I keep putting it off for some bizarre reason because I feel like I haven’t reached the perfect brownie recipe yet. Since even for most highly experienced out-of-my-league cooks, that process can take years, I thought I’d better get over myself already. After all, there will not be ONE brownie recipe but MANY, because we love our brownies too much in life to limit ourselves to just one version. Continue reading