I got a bag full of cuties (oranges) from Kimi the other day. There were so many of them that I didn’t know if we were going to consume them in a timely manner. We’re not fruit people. Plus, they weren’t all that sweet (more of a reason why we’re not fruit people) so I decided to bake with them. Luckily they’re small so I used four of them in this recipe. That’s half the bag, whew! I hate waste. Now I just need to figure out what to do with the other half of the cuties. If you like orange and pecans, this will be a new favorite.
I hope everyone had a lovely long weekend. Yes I know the week is half way over and I’m behind on my blog. I didn’t get a chance to cook or bake over the weekend, hence the tardiness on my post this week.
Let’s see… Chris and I bought a new dining room set over the weekend —yay! It’s a beautiful distressed piece, which I love and it will be delivered this Friday. Kimi came home from her trip so we spent the afternoon with her. Chatted up with our neighbor regarding the fence we share. Was thinking about redoing it next month. So yes, it was a busy weekend.
After spending the weekend in Napa, I was glad to be home and back on my routine. I don’t know what it is but it’s getting harder and harder for me to travel. It takes a real toll on my body! I know —can you believe it? How hard can Napa be? It’s not like I had to get on a plane. It’s just a car ride away.
I promise, this will be the last banana recipe for a while. I finally used up the last three bananas in my possession —yay! What a relief! I thought my last couple of bananas were black but these were super black and ripe! But the outcome of these cute little mini loaves were delicious. Who doesn’t like banana and chocolate with crunchy almonds? I shared these loaves with my neighbor Angela and my dear friend Lisa, who I’m having lunch with today. Happy hump day!
Last weekend Chris and I joined Kimi and her family for lunch at this tapas place. One of the many delightful dishes we tried was a small plate called Fried Duck Egg, Chorizo Cracklings, Toast. It was such a simple yet tasty dish that I wanted to recreate it at home. I managed to score some duck eggs at my butcher. I’ve been meaning to give duck eggs a try but I just didn’t know how to prepare it or what to expect.
I had more bananas I needed to use up and came across Pam’s recipe for Banana Peanut Butter Chocolate Chip Muffins. It looked so yummy I had to make a batch! I also wanted to include some buttermilk in here so I added some, and I added a half more cup of flour as I wanted to make more than 12 muffins (I got ~20 with these measurements). These came out so delicious and moist. You can really taste the banana and peanut butter. The chocolate chips and the turbinado sugar sprinkling were an added bonus. Fantastic for breakfast or snack in the afternoon —yum!
I bet I know what you’re thinking. Grapefruit and rosemary? Really?!!!? Well, wipe that weird look off your face. It’s not as weird as it sounds. Actually, these two ingredients pair nicely together in this teacake. The rosemary is not overpowering and you can really taste the flavor of the grapefruit. What made this really tasty was the glaze. Do not, I repeat, DO NOT skimp on the glaze. It really makes this teacake stand out.
I finally finished up the last couple of black bananas —yay! They were really ripe but that’s OK. The recipe calls for ripe bananas! This cake has all my favorite ingredients —bananas, cinnamon, ricotta, and chocolate chips. I added the pecans in here to give it texture but you can totally leave it out if you are not a nut person.
Had it for dessert after dinner and it was the perfect ending to the meal. Of course, you can have it before dinner or for dinner if you choose to. I won’t judge. 🙂
This morning, I was pleasantly surprised to find that my Haemul Pajeon (Korean Seafood Pancake) was mentioned in The Guardian UK! Thanks to the lovely and talented Claire over at Under the Blue Gum tree for submitting her adaptation of this recipe to tailor towards the 5:2 Diet. If you haven’t been to her site, head over there now to check out some of Claire’s mouthwatering recipes!
It’s that time again when I have leftover bananas that’s overly ripe and no one here will touch them. They’re at the point where they won’t last another day. When I peeled it, half of it fell off —that’s how overly ripe it was. To be honest, I prefer banana cakes, bread, muffins, etc. over the actual bananas. If you make this you’ll see why I prefer to bake with them. This will also be a great addition to your Easter brunch, if you’re hosting one. Happy Friday!