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can you REALLY expect FANTASTIC results from recipes WITHOUT the ingredients we've been programmed to think our baked goods need?
i'm going to find out.
follow along with me as i bake my way through the babycakes nyc cookbook...
my family and i will be rating each recipe on a scale of 1-10 (10 being superior)
Sunday, May 2nd 2010
BANANA BREAD pg. 57:
(with the optional chocolate chips because they aren't REALLY an "option"...are they? *wink*)
here's my futile attempt at duplicating the food photography skills of cannelle et vanille
she would've made this look absolutely irresistable...
ranking: 9 (i'd give it a 10 but this is the very 1st recipe...*wink*)
level of difficulty? EASY
brief summary: this is DELICIOUS. no one would ever know it doesn't have sugar, gluten & is completely vegan! (i didn't even tell my kids).
what i'd do different next time: because i ended up having to bake it almost 20 minutes longer than the recipe called for i think i might have to fill the pan a little less than the recommended amount. the middle sunk down a little bit.
KEEPING IT REAL
I thought this weekend would be much "different" since the kids were finally all better.
It was my turn to fall prey to the "spring fever(s)"...minus the fever. (thank goodness)
The body aches, sinus congestion, watery eyes, chills, cough...none of it could keep me away from the ingredients that had been sitting out on the counter for two days...patiently awaiting their conglomeration.
If I can muster up fantastic results even while at the mercy of physical tyrants...
can you imagine what YOU could whip up?