big bad baking weekend

Really important update, everyone: it still feels like fall. I am practically euphoric about this weather. It’s raining right now and I’m cozied up inside my apartment and I couldn’t be happier.

Another excellent by-product of it feeling like autumn (beyond my insatiable craving to knit and utter joy over the weather) is that I am finally, finally FINALLY ready to start cooking and baking again.  When it’s super hot outside, the last thing I want to do is cook – or even eat – anything. I’d rather just spend the summer eating fruits, veggies, and yogurt.  But those days are behind me and I spent all weekend meal planning, stocking up on food, and BAKING. Holy cow.

The first thing I made (just in time for an unexpected visit from friends) was banana bread from a modified version of my high school RA’s (yay boarding school) cookbook.  I never end up having enough bananas to incorporate into the banana bread, so this time I added applesauce to top off the recipe.  Some chocolate chips might have found their way in there, too. (:  (Recipe below!)

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we ate this so fast that it wasn’t possible to get an actual photo.

This morning, on a whim, I whipped up some Sriracha cornbread muffins. Due to the seat-of-the-pants nature of the baking, I discovered we were almost out of Sriracha at the zero hour. Luckily, we are the weird type of people that have four types of hot sauce in the fridge and two more in the cabinet, so I bounced back pretty quickly from that obstacle.  This is without a doubt the spiciest thing I have ever baked (David was so happy).

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Banana-apple cornbread (one loaf)
(Modified from Joy of Heidi’s Cooking

Cream together: 1/4c softened butter, 1c sugar, 1/4 tsp salt.
Mix in 1 egg.
Stir in 1c mashed bananas, 1/2c unsweetened applesauce, 1/4c milk with a splash of vinegar.
In a separate bowl mix 1.5c flour, 3/4 tsp baking soda.

Add dry ingredients into batter. Be careful not to stir too much. After incorporating dry ingredients, mix in a bag of chocolate chips.  Spread batter into a 9×5 greased loaf pan. Bake at 325 for 45-60 minutes or until a toothpick inserted into the bread comes out clean.

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