I bet you never thought you'd see the day, huh?
Well, the time has finally come. I have returned.
With a vengeance...Muhahahahahaaaa...
*ahem*
Anyways, it's been a looonnnngggg couple months, and since I have a feeling no one here really feels like reading a 200 page novel on the trials and tribulations that are my life, I'm going to spare you.
Don't worry, you can thank me later.
But in the short and sweet version there are two things to know, I've moved and started a new job!!
What does this mean for you?
It means I have my own kitchen! Ready to be used at a moments notice. And with this new job, I have time! No more 60+ hour weeks, so there will actually be time for baking annnndd sleeping! It really is a novel concept.
I had to break in my new kitchen somehow, and with some overripe fruit just hangin around, I knew what had to be done.
After some searching I found the perfect recipe: a Banana Peach Bread.
I was able to use up all of the fruit and it tasted amazing!
I used a little less sugar than the recipe called for, more like 3/4 cup. I think it would have been just too sweet with that extra sugar. And instead of straight orange juice, I used an orange-peach-mango juice.
Enjoy!
Fuzzy Navel Tea Bread
Ingredients:
8 Tbsp unsalted butter, room temperature (+ butter for greasing pan)
2 cups All-Purpose Flour
1 tsp salt
1 1/2 tsp baking powder
1 cup sugar
2 eggs
2 very ripe bananas
2 very ripe peaches
zest of one orange
2 Tbsp fresh orange juice
Directions:
1. Preheat oven to 350˚F. Use butter to grease one medium loaf bread pan and set aside.
2. Mix dry ingredients and set aside. Put peaches in a blender and pulse until well mashed. Transfer to a bowl and mash in the bananas using a potato masher or a fork. Add zest of one orange (I used a microplane zester/grater) and mix thoroughly with bananas and peaches. In a medium bowl, cream the butter. Beat in the eggs, one at a time and then beat in the fruit mixture and orange juice.
3. Gently stir the wet mixture into the dry ingredients. Don’t over mix.
4. Pour batter into loaf pan and bake for 50-60 minutes. Test with a toothpick, which should come clean when inserted.
Recipe from Streaming Gourmet
