hello everyone! happy friday! mine has been productive in spite of itself. i slept in until about 10:30 this morning, then a couple of friends joined me for breakfast; i made huevos rancheros with avocado, tomato, roasted peppers and onions, mushrooms, black beans, cojita cheese and sour cream. (i go into such detail because we devoured it too quickly, and i totally forgot to take pictures.) they brought a couple bottles of prosecco and a bottle of orange juice, and i slowly tidied up around them as we caught up on our week. after they left i baked some banana bread and cleaned up the rest of the apartment, and did a little DIY project, which i'll show later this weekend.
i made up this banana bread recipe! i'm pretty proud of myself. it turned out pretty good, but i didn't get quite the rise i wanted; i'd lower the oven temperature and maybe add another pinch of baking soda. . . here's the recipe, with those adjustments:
5 overripe bananas, mashed
1/4 cup sour cream
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup almond flour
1 t baking powder
2 t baking soda
1 t salt
1 t cinnamon
1 t nutmeg
1/2-3/4 cup milk
1/2 cup brown sugar
1/2 cup sugar
2 eggs, room temperature
2 t vanilla extract
1/2 cup salted butter, not cold, but not soft
1 cup of pecans, slightly toasted and broken up
4 oz white chocolate/white chocolate chips
1/3 cup toasted coconut
raw sugar for sprinkling
whisk the flours with the baking soda, powder, nutmeg, and cinnamon. set aside.
preheat oven to 350.
cream the butter and the sugars until light and fluffy. add the eggs, one at a time, and mix at medium-low speed until totally combined. add vanilla. add bananas and sour cream. take the flour and spices and fold into the banana/sugar/egg mixture in 3 additions, alternating with 2 additions of milk. just before everything has been combined, add the pecans, chocolate, and coconut. fold those in, then pour into a loaf pan (standard size, about 9 inches) that's been buttered or pammed. sprinkle the top with raw sugar. bake for 45 minutes to an hour, rotating every 15 minutes or so, until a skewer comes out clean (or slightly crumby.) ta-da!
earlier this week, i made another batch of macaroons - yeah, i'm totally hooked. i have plans for some honey-strawberry flavored ones this weekend as well. these ones are coconut-white chocolate, and i topped them with these ridiculous edible gold stars i picked up earlier in the week. they are *so* soft they literally melt in your mouth - i think the shells completely absorbed the pastry cream, which made them extra soft. so good.
yesterday i came home to a wealth of deliveries, pretty amazing considering the pounding of snow brooklyn got yesterday. thigh highs and tights from cynthia rowley on gilt, and this gorgeous hat from hats in the belfry. i was contacted by a gentleman there a couple months again, who offered me a hat if i would review it; i hesitated at first, as i've gotten some similar offers in the past that have mostly fallen through. i requested this one, which reminded me of a hat in this post
that i'd wanted but missed out on. i LOVE it. looks a lot like a vintage hat, but it actually fits me for a change - i love vintage hats and have acquired quite the collection over the years but almost all of them are a tiny bit too small.
hat: hats in the belfry
shirt: geren ford for urban outfitters dress
thigh highs: cynthia rowley (from gilt)
shoes: gift from seychelles
okay, i'm off! have a lovely friday night!
55 minutes ago