Let me tell you a little about my history in cooking and baking.
It all started when I was 5 years old. I had a strange fascination with Martha Stewart Living and Victoria. Neighbors, friends, and family would all stop by to drop off magazines for me to sift through. I would cut out everything beautiful, littering the living room floor with photos of decadent desserts and dream kitchens, creating a collage of everything I desired. I can’t make this stuff up.
Fast forward 11 years. Ahh, sixteenth birthdays. What presents does a typical 16 year old girl wish for on her big day? Jewelry, clothes, accessories. What did I want? Anything to do with the kitchen and cooking. Naturally, my 16th birthday was cooking themed. After opening presents, I stood, staring in awe at the heap of kitchen supplies. I was overjoyed by the fact that I had my own ladle, garlic press, whisks, spices, and more and more and more. Now it may not seem normal to outsiders, but to me it was the best birthday I could have dreamed of.
So have I gotten any more normal as a 22 year old? Most would say no. The only thing different is that I have a second obsession. Equally as intense, equally as important. What is this obsession, you might ask? SHOES! So.. below are 2 things that make me a very, very happy girl.
I rocked these shoes on my graduation day. Which was… 6 days ago. My whole outfit was planned around these fantastic shoes.
In the spirit of reminiscing, here is a recipe that I remember well from my childhood. I loved this bread when I was younger and I love it even more now. It is super easy to make and soo good! Heat it up with a little cream cheese on it and it is delicious.
I got the recipe from a book called Coffee Cakes and Quick Breads by Renny Darling. Written in 1985 :)
Old-Fashioned Banana Chocolate Chip Bread
¼ cup sour cream
1 teaspoon baking soda
½ cup butter, softened
1 ¼ cups sugar
1 ½ cups flour
Pinch of salt
1 cup coarsely mashed bananas (about 2 small bananas)
1 cup (6 ounces) semi-sweet chocolate chips
1 teaspoon vanilla
“Stir together the sour cream and soda and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream mixture. Stir in the remaining ingredients until dry ingredients are just blended. Do not overmix.
Divide the mixture between 3 greased mini-loaf pans (6x3x2 inches) and bake in a 350 degree oven for about 40 minutes, or until a cake tester, inserted in the center, comes out clean. Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on rack. Yields 3 mini-loafs.”
Go make it and eat it! And then go shoe shopping.