BIZZY BAKES

It is Donna Hay time again and I selected this week's recipe, this interesting bread.  I have to be honest, I made this weeks ago and I have completely forgotten what it is like.  I hope, I can find the photos.  I hope the other bakers liked it.  I will learn NOT to be so organized. I hope this is the bread. banana, hazelnut and chocolate bread  (adapted) 125g butter, softened 1 cup  brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups mashed banana ½ cup  toasted hazelnuts, chopped 1 cup  chopped dark chocolate 1¾ cups  plain (all-purpose) flour, sifted 1 teaspoon baking powder, sifted 1 teaspoon baking soda 1 teaspoon ground cinnamon ⅓ cup  maple syrup Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, hazelnuts, cho...

I have come to the conclusion, one either loves bananas or hates bananas, at least in my family.  There are those like hubby who eats bananas daily and then there are my daughters who make the most unsophisticated sounds, if they hear the word banana.  Shame on you girls. I like bananas in a fruit salad or in a loaf with chocolate chips.  I don't enjoy a plain banana.  Actually, I grew up on bananas and sour cream.  Yummy. When there are always bananas in the house, one is apt to find some really ripe ones, somewhere.  I say this because this was the Case of the Missing Bananas.  My husband kept insisting that there were more bananas somewhere.  He was so strong about this , I suggested looking under the bed, in the attic and in the car.  Ok, that is a bit extreme.   In the meanwhile, I bought bananas and hubby was happy.  Then one day, I heard him proudly exclaiming, "I knew, we had more bananas."  Yes, he found...

Some of you may be wondering why I am even writing about this but I have never made croutons before.  A few weeks ago, I made a salmon that called for croutons, in the coating.  Normally, I would ignore that and sub in some kind of crumb or corn meal or nuts.  This time, I was motivated to make the croutons.  There comes a point when it sounds plain silly to be avoiding making croutons. Not only that but our freezer housed a gluten-free loaf of bread that was commercially made and sitting on a shelf for months.  I always buy one, in case, we do not have time to bake a fresh loaf.  As of yet, I can't remember ever using them, at least not for bread.  They do make good bread crumbs. This isolated loaf was getting an inferiority complex, sitting in the cold, so I decided to use it for a higher purpose, croutons.  Actually, this was an exciting moment, for me.  I am very protective of our homemade bread and refuse to use the loaves for crumbs...

I was excited to find out that in French Fridays with Dorie , we were making this savory bread, a cheese bread.  I love bread with "pieces" in it and this bread has its share.  While the cheese melts in, the roasted pepper, scallion (instead of chives) and nuts are distinctive.  Like, the soup, I made tonight, I enjoy the bite in soups and breads.  We like toppings with a crunch also. When I cut the first piece for my husband, I had not idea, what to expect.  What I got was complete enthusiasm.  He old me that it was spicy.  Since, I even left out the white pepper, it must have been the Monterey Jack, I added to the Cheddar.  I know he eats that although, I am sure, he thinks that is as hot as can be.  You got it, he likes bland.  OK, this was not bland and he really enjoyed it. While, waiting for it to bake, I read some of Dorie's stories and as usual, I enjoy sitting down with that book and getting carried away.  Dorrie reall...

Ask my husband what he wants me to bake for him and he will say, without hesitation, "Nut Cake."  What really is a nut cake?  A cake with nuts?  What kind of nuts?  Is there anything besides nuts floating around?  Where in the cake, do you use the nuts, in the batter, in the topping?  Are the nuts whole, sliced, chopped or ground.  This is a project in itself.  I need Joanne from Eats Well with Others to come here and do a study on nut cakes and I am sure, she can use this in med school.  If you visit Joanne, please let her know, I need her help. I usually respond.  Good, now what kind of nut cake?   Walnut, almond, pecan, pine nuts, (are they really nuts?) pistachio or one of the sundry nuts, running around to escape my nut cake.  After I establish a nut -- usually the "I don't care" nut, we venture into he land of fruits and chocolate.  Chocolate is easy.  He does not like it.  On to fruit.  Should ...