How It All Began

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.  

One:

I rocked these shoes on my graduation day.  Which was… 6 days ago.  My whole outfit was planned around these fantastic shoes.

Two:

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

2 eggs

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.