Have you ever finished (or been in the middle of) making a cake batter or cookie dough and thought to yourself, “I should stop here. Baking this couldn’t possibly make it taste any more lovely than it already does”? Yes? I thought so. When I was younger, I’d tell my mom I was making chocolate chip cookies, but secretly I just wanted to eat that cookie dough, raw eggs and all. Clearly I was not concerned about salmonella in the least. I’m pretty sure the recipe I used was supposed to produce 60 cookies, but somehow I usually wound up with 40 or so. What a mystery……
As I mentioned in my previous post, I have a thing for avocados. It’s not exactly breaking news that everyone loves avocados these days. It seems they’re touted for their health benefits and magical healing properties nearly everywhere I look. Most of us know that they are a great topping for nearly every savory dish, make a killer chocolate mousse, and instantly make a smoothie that much more luxurious. You might even know that avocados can replace butter in recipes (just compensate with more liquid)! So clearly, it is rarely a problem to find a use for these versatile fruits….
Sometimes, simple is best. Other times, though, quite the opposite is true.
While it is a fact that a slice of freshly baked banana bread warm from the oven certainly hits the spot, sometimes, I want something different. Just to keep things interesting. It’s not that my love for banana bread could ever fade, but it could, perhaps, get a big stale. (Did you catch that one? I’m patting myself on the back)….