Toasted Pecans – using two ways today….
I awoke this morning to one of Mother Nature’s (that fickle little old lady – somehow I envision her like Sophia Petrillo) little jokes – as far as the tilt of the earth is concerned, it IS indeed Spring and, lo and behold – overnight the little fairies snuck in with snow swirls and left a sound, albeit light, blanket of white, yet again upon the ground. I am afraid to go and look at my little myrtle flower which is up against the stone wall of our south-facing foundation.
This keeps cheering me up, though! I love Garden Show posters ! This one, in particular, is so much fun!
If I lived in the UK in the Summer, I would surely occupy myself by going from one flower show to another – what fun! (LOL – I wonder why Ryan isn’t so interested in tracking this poster down for me in London?????? – oh, right, he’s busy flying to Turkey, that’s why)
Well, I went over to the Farm in Green Village yesterday – to celebrate the solstice and to survey their offerings on the first day of Spring. There were lots of beautiful colors to see. The air was cold and somehow I just thought I should wait another week or so before I dig out my window boxes and invest in overflowing them with Ranunculus (one of my very favorite flowers) and pansies. Here is just a little sampling of what I saw:
The wonder that is nature (and hybridizing):
Forcing hydrangeas for the Easter market – very pretty though!No primroses, hmmmmmm….
Anyway, I got busy in the kitchen today and made a Banana, Chocolate Chip, Coconut and Pecan Bread. It’s in the oven as we speak….
Chocolate-Chip Coconut Banana Bread – adapted from Spoon Fork Bacon
Makes 1 (9”) loaf or 5 (3”) loaves
Makes 1 (9”) loaf or 5 (3”) loaves
Ingredients:
banana bread:
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
banana bread:
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
zest of one orange
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 medium (over-ripe) bananas
2 1/2 tablespoons buttermilk (regular milk is fine)
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 eggs
1 teaspoon vanilla
mix-ins:
3/4 chocolate chips
2/3 cup shredded coconut, toasted
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 medium (over-ripe) bananas
2 1/2 tablespoons buttermilk (regular milk is fine)
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 eggs
1 teaspoon vanilla
mix-ins:
3/4 chocolate chips
2/3 cup shredded coconut, toasted
3/4 cup chopped toasted pecans
1. Preheat oven to 325°F. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg together, into a mixing bowl and set aside.
2. In a small bowl, mash bananas with milk. Set aside.
3. In another mixing bowl cream together butter and sugar, about 2 minutes. Scrape down sides of the bowl and add mix in eggs, one at a time.
4. Stir in the vanilla, followed by the banana mixture, until just combined.
5. Stir in flour mixture until just combined and fold in chocolate chips and coconut.
6. Grease a 9 inch loaf pan (or mini loaf pans) and add batter.
7. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick comes out clean when inserted into the center of the bread.
8. Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.
2. In a small bowl, mash bananas with milk. Set aside.
3. In another mixing bowl cream together butter and sugar, about 2 minutes. Scrape down sides of the bowl and add mix in eggs, one at a time.
4. Stir in the vanilla, followed by the banana mixture, until just combined.
5. Stir in flour mixture until just combined and fold in chocolate chips and coconut.
6. Grease a 9 inch loaf pan (or mini loaf pans) and add batter.
7. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick comes out clean when inserted into the center of the bread.
8. Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.
See Recipesand, now am making my Wild Rice with Pecans, Dried Cherries and Orange …….. to be combined with Chicken for dinner………and maybe just lunch as well. Need something for George later tonight, for when he gets home from the airport. This will be perfect! I was watching Christina Pirello the other night on the Create Channel and she said wild rice is great for helping your body metabolize fat. Well, that’s good but I love anything with wild rice anyway!
The final product: with asparagus, onion, fresh thyme, grapes, celery, dried cherries, pecans, orange juice and a little white wine – and chicken, of course. This may sound like a lot of “stuff” but it is a really good and satisfying dinner. The flavors work well, with nice little undertones of orange and thyme.
Happy first full day of Spring to everyone!