Well, it took me several months, but I finally did it. There is finally a custom header on the blog. From the very start I thought, hey, that top image is temporary, I’ll replace it with something soon. But soon became a week and then a month and then…now!

Feedback is welcome–I kind of like the green, (mostly because the tea towel–believe it or not, the nicest one we have) is also green, so it doesn’t clash.

The is taken of some cookies I made this last weekend. After my success with banana bread, I thought “hey, why not banana cookies?”. So I turned to my faithful friend, allrecipes, and found healthy banana cookies! It’s a different kind of cookie — no dairy, no eggs, no flour. I was worried they might be like granola bars, but they’re a bit too soft for that. I did make some modifications, mostly based on the comments.

I added:

  • 2 diced apples
  • 1/2 more oats
  • applesauce instead of the oil
  • 1/4 c shredded coconut
  • 1/3 c maple syrup
  • 1/3 c fresh blackberries

I also cookies them at the suggested lower temperature of 325°F. One thing that was weird about these cookies was I had a great deal of difficulty telling when they were done. They get slightly brown, but mostly they just get harder. And, of course, with no rising agents, they don’t get bigger, either. What’s the verdict? They need chocolate. But other than that, very tasty!



Strawberry Chocolate Banana Bread

It has been a very busy few weeks, and even when we were actually in town, there were still tons of things to catch up on from when we weren’t in town. I think we are almost caught up now though–I even had time to get my hair done last weekend! I now look like I’ve actually been on the beach this year (without the requisite sunburns).

But enough about hair, let’s talk about yumminess. Most important part about catching up is that I had time to bake again! And the weather cooled down enough that using the oven wasn’t going to mean sleeping in one. There were a couple of very ripe bananas lying around which can mean only one thing: banana bread!

I started with the recipe “Banana Bread Cockaigne” from Joy of Cooking, and made some tiny mods based on what I had available. Here is the end result:

That’s right, there are chocolate chips and strawberry pieces in the banana bread.

Strawberry Chocolate Banana Bread

Preheat oven to 350°F. Grease an 8.5″ x 4.5″ loaf pan.

Whisk together in a medium bowl:

  • 1 1/2 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Beat in a large bowl at medium speed until creamy:

  • 2/3 c white sugar
  • 6 tbsp butter, softened
  • 1/2 tsp lemon juice

Beat in:

  • 1 large egg, beaten
  • 1 c mashed ripe bananas (approximately 2)

Add the dry ingredients in about 3 parts, beating until smooth after each addition. Then fold in:

  • 1/2 c strawberries cut into 1/2″ pieces (make some a bit larger)
  • 2/3 c semi-sweet chocolate chips

Pour/scrape the batter into the greased pan. Bake until a toothpick (or chopstick, if you don’t have any toothpicks handy) inserted in the center comes out clean (about an hour). Cool slightly, then remove from the pan and leave to cool on a rack. Slice after the loaf has cooled completely.

What did I think? Delicious! I was extremely surprised about how light coloured the bread was, I am used to banana bread that is much darker. It also, while still very dense, does not have the greasy feeling that banana bread usually has either. It is possible that perhaps I could’ve gone a little lighter on the chocolate chips……kidding! There’s no such thing as too much chocolate.