Tweaked rich banana bread

I made this banana bread, also to rave reviews from Cassie and Brigittie in particular. I admit it turned out very nicely and super moist. No pics fanciness, but here were my deviations from the recipe, for posterity:

  • I doubled it, so quantities adjusted accordingly.
  • I added enough molasses so that it was like using dark brown sugar.
  • I used two big bananas and two tiny ones which I think are a sweeter species.
  • No walnuts, a tad more vanilla than called for, and my usual pinch of xanthan gum with the dry ingredients.
  • Added about 1.5 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp nutmeg, and 1/4 tsp ground cloves.
  • Didn’t quite have enough sour cream, so I supplemented with about 1/3 cup leftover cognac-spiked vanilla-bean-infused sugar-sweetened whipped cream from Thanksgiving. Shut up; it worked great.
  • I wound up needing to bake mine for at least 10 min. longer than she called for.
  • If I did it over I might experiment with cutting back on the sugar. Didn’t seem like it truly needed it all, esp. with the richness of flavor that my other additions contributed. (No offense, dear anonymous Internet Janet! Your recipe was a badass base for my compulsive experimentation.)

Back to food (and food blogging) with BEEF

Well, as you may or may not have gleaned from various Tweets and status updates or from real-life knowledge, the hubby and I had a busy first quarter. We went to Rio de Janeiro in late February, where hubby served as the wedding officiant for two great pals. Then we came back, almost immediately closed on our new house, and then almost immediately moved and have spent almost every waking second on home improvement or spending loads of money on theoretical home improvement. Oh, yeah, and both of our day job companies are gearing up for major releases. Busy!

But oh, so worth it. Don’t worry, some Brazil-specific posts are coming soon, about all the deliciousness therein. But for now, let’s focus on COOKING in a KITCHEN that I OWN. Not only did I make some interesting appliance discoveries, but I just care so much more about the place since it’s mine! We’ve tinkered with a few meals or dishes here and there, but this is the first fully cooked at home DISH that I did in my new cuisine, upon Grant’s request: Beef Stroganoff.

I used the Epicurious recpie with some substitutions and quantity wild guesses, and it turned out lovely (though I prefer a higher meat-and-sauce-to-pasta ratio so I might use half the noodles next time, or double the rest). Grant wanted to make it with ground beef instead of steak like the recipe calls for, so we compromised on inexpensive but still not ground up stew meat. (The idea of it with ground meat totally grosses me out, but maybe that’s just me?)

I also played around with the new oven last night and figured out that it runs, if anything, slightly hot. Good to know for muffins, cakes and cookies! Mmmmm, cookies. My banana sour cream cinnamon muffins turned out lovely and moist and yummy, but they had been cooked for almost exactly the minimum that the recipe specified and were still a bit browner on the bottom than I like. Learning new appliances is never easy (our microwave LOVES to splatter/assplode) but it sure is fun! I’ll have to post a video of Grant reacting to our oven vent, which is built into the top of our microwave, opening and closing at the push of a button, with the microwave text narrating the whole while. Crazy technology.