Sweet Indulgences
January 10th, 2008I just simply couldn’t resist it: I had to make something sweet tonight. So I made two sweet things.
Just the other day, you see, I was minding my own business at my local grocer when I saw something I couldn’t resist. It was a bag of 10 ripe bananas for only 79 cents. That’s the same price I would pay for a single underripe banana in my campus cafeteria, and I much prefer them ripe. (They weren’t local, of course, but somebody had to eat them.) So I bought them.
The only logical thing you can do with a bunch of ripe bananas is to make banana bread. This recipe is very moist, probably due to the copious amount of banana in it.
Around the same time, I was making a vegan tofu quiche for my dinner. As long as I was going to the trouble of making one pie crust (just flour, shortening, and ice water), I might as well make a second one — and then something to fill it: apple praline pie to the rescue. This particular one came from the wonderful little cookbook Simply In Season.
Never mind that my pie crust-making skills aren’t quite up to par yet. It still tasted good.
Overall, my baking excursion proved to be an excellent way to waste away an evening.
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