Banana-Nut Bread

I recently bought another 9x5 loaf pan, which, on the very next day, went to work baking this banana nut bread. Reading through numerous quick bread/cake recipes have made me in want of two loaf pans, instead of one. I have to tell you- there's a lemon loaf recipe from Baked that looks like pure sunshine-y amazingness. Its recipe yields two loaves. I now have two loaf pans. I'm on it. So what if now I have one glass pan and one metal pan? Hope my oven will be forgiving and heat distribution won't be an issue. (Yeah, it will.)

Oh yeah, the banana bread.

I'm fond of banana bread. Even if it was the featured post at the genesis of my blog, with terrible food photography. I like it for its simplicity. It doesn't require a lot of you. Prep, mix, and bake.

It's baker-friendly. And super yummy.

Fig-Walnut Muffins

We have a fig tree growing in our backyard that's bearing fruit this summer. Granted the figs likely won't be ripe enough to eat until fall, but the tree alone is a wonderful thing to behold.

I love figs. I love the big, fresh, bulbous purple figs fresh and cold, cold, cold. William Carlos Williams had his plums; I have my figs. Except I won't apologize to my significant other that I've stolen his breakfast. All mine. All good.

Fresh figs on top of silky, creamy buttermilk panna cotta and drizzled with honey....fresh figs atop a bed of sweetened mascarpone filling, encased in a buttery tart crust...grilled figs(???) and nectarines with whipped cream...salad with spring greens, figs, shaved white cheddar....and I like where this is going. New entries for the future? We'll see.

However, the recipe I'm sharing with you today uses dried figs, which have an entirely different charm of their own. They're chewy, fragrant, and reminiscent of your Fig Newton eating days. (I always used to pick apart the biscuit-cookie shell and eat the filling only.)

These muffins are down-to-earth good. Sweet and charming. Decadent yet approachable. Best when eaten warm, in my opinion, and definitely within the same day.

Although dried figs will never replace my love for freshly cut figs, this recipe is solid. I think they'd make a nice breakfast table addition when you have a large group of guests over, or a special treat if you're feeling nice and decide to feed your starving roommates.

Feel free to experiment with pistachios, macadamias, and other nuts you like!

Carrot Cake Pancakes, Revisited

Hi.

How's everyone's 2013 coming along?

Are you excited? Desperate? Busy? Oblivious? Still scribbling 2012 on your checks? Yeah, I feel you on that last one.

My year started off super loud, super charged, with 60,000+ people at the Georgia Dome. From January 1st to 4th, I attended the Passion 2013 conference, where I had the most wonderful time singing praise songs, listening to Francis Chan live, getting 3 hours of sleep a night, and...possibly sneaking in a dear friend the last two days. (I'm so sorry!) I also met the coolest group EVER, and I want to send the loudest online shout out to my dream team. You know who you are ;)

But then my year literally came crashing out of nowhere. I'm not going to go into details now, but let's just say it was challenging, complicated, and crazy messed up. It's also the reason why I've been so behind updating this blog. The good thing is that it's over, and I'll move on the best I can.

So, on that note, I'm starting off 2013's very first post by visiting a recipe I wrote back in November 2011.

I practically gaped in horror as I read what I had written back for that post:

"As the name implies, these are pancakes. So don't expect to bite into a pancake-shaped version of carrot cake. These carry only the slightest hint of carrot cake, which comes alive with a drizzle of clover honey on top."

I'm sorry, but "only the slightest hint of carrot cake"???? And what's with the stern, don't-expect-much crapshoot on what's supposed a fantastic breakfast pancake?

Clearly there was something amiss with me that day. A revision was in order.

Sweet Potato Biscuits

Way back when I used to live in Korea, I used to take piano lessons from a lady who lived in the next apartment building over.

My piano teacher beautiful and talented and she was also scary as hell. She was a ferocious force to be reckoned with. When you're a kid, there are certain adults you know instinctively not to cross...and she was one of them. You couldn't fool her if you tried. She knew you hadn't practiced by the way you walked in the door. But she also got you to master "Fur Elise" before your seventh birthday.

She was also known for being this queen bee of all the housewives. She was sassy, she was smart, and she knew things most people didn't. If she cooked a certain dish or tried a new project or wore something new, everyone else followed and copied. If she did it, then by golly they had to, as well.

One day, she invited us to eat sweet potatoes at her home. I thought to myself, what's the big deal with sweet potatoes? Then I got there and realized these sweet potatoes were different. They were reddish instead of dark brown. Their flesh was orange and moist instead of deep yellow and somewhat dry. They were sweet, just in a different way.

Ladies and gentlemen, that was little Rae was eating her first American sweet potato.

Every time I eat a fat, orange tuber, I think about that day. When I baked these biscuits, I thought about my piano teacher. And I wonder how she's doing, if her two children have grown to be as strong and talented as their mother. I think one day I'll give her a call. Tell her thank you for all she did.

Tell her how she scared the heck out of me but it's all good.

Blueberry-Blackberry Whole Wheat Muffins

It's a foggy Sunday morning, and yours truly is sipping coffee inside a local bakery.

It is not sufficient to say that I have stationed myself in the back corner of this cafe. Taking over the area, is more like it. Sitting smack dab in the middle of the only couch in the store. Shoes off and cross-legged on the shiny black leather. Hogging the cushions. My book and notes and pen all over the table. My North Face bookbag resting near my foot like an old dog that doesn't like to be bothered.

And me, sipping my coffee like, "what's up?"

To be (moderately) fair, there's hardly anyone here. One gentleman by the windows at the far end is reading a newspaper, the other is sitting at the high tables to use the electrical outlet. About an hour ago a group came through- for brunch after morning service, I figure.

No biggie. Just little me with my coffee and my red leather journal. Studying, writing, reading. Just chillin'...with music hailing from the top speakers.

This is one of my most favorite things in the world.

Whole Wheat Bread with Walnuts and Cranberries

Well, technically it's 44% whole wheat bread, but who's punching numbers here (besides me)?

This, right here, is a 100% deeeeeeeelicious bread.

So delicious that I baked six loaves already and plan on making another four in the next two days. That's pretty legit.

This bread made me believe in the power of toasted nuts... i.e, the extra depth of intensely nutty, woody (can I say woody?) flavor that magnifies the blend of whole wheat and molasses. That, paired with tart-sweet dried cranberries, was bread heaven.

This recipe is low-maintenance, straightforward, and virtually foolproof. If you measure correctly, then you won't have issues with mixing and kneading. The only hindrance I found was the position of the oven rack. The very first time I baked this bread, the fire alarm went off...and some things went down. The middle hadn't fully risen and the bottom was burned. I was bummed out. But baking near the middle instead of the bottom rack fixed that problem, and I just had fun with the process.

Baking bread at home is special that way. You learn as you go. You get to know your dough.

This bread is wonderful to have for breakfast with some good coffee. But it's also rustic yet tender enough to serve at the dinner table with your entrees. I like it plain and slightly warmed, but you can eat it with a slab of butter, jam, honey, whatever you like.

So it is with many blessings that I send you sweet souls to bake your own breads. Have fun, and eat to your heart's content.

And please, please don't burn down your house.

Blueberry Smoothie

Not a lot of people know this, but I used to part-time at a smoothie store.

Job description included blending about 14 different kinds of smoothies in 4 sizes, as well as bubble teas, milkshakes, and protein shakes. Add in cookie/ice cream/muffin/candy prep and a 10ft-long line for three hours on a Saturday afternoon and you get a picture of how I might have come home at night.

However, in the middle of fruits and ice flying everywhere and the cash register ringing musical mayhem, I noticed something. I noticed that, as some people ordered, they mentioned something along the lines of: I'm so glad I'm getting a smoothie instead of (pretzel, chips, pizza, etc.).

i.e. smoothie= good, health-conscious treat that's actually tasty. And why not? Smoothies are made with fruits! They're blended right in front of your eyes! What could be wrong with a smoothie?

Well, the bananas and kiwis are fresh. (Trust me- I peeled enough of them at the last minute to know for sure.) Those are great quality frozen berries. That's genuine acai berry juice.

However, almost every fruit is sweetened with sugar syrup. (Strawberries and peaches come in their own.) A tablespoon of turbinado sugar goes into every regular-sized smoothie. Specialty syrups are everywhere.

So, all things considered, the fancy store smoothie probably won't help your waistline...nor your mistaken notions of a healthy menu.

But that's why we can make smoothies....at home!

Blueberry Pancakes

These pancakes were made in dedication to a fading summer here in Georgia.

Almost gone is the season of many an hour of frolicking on the beach in a teeny bikini...which I never did. 'Tis a time of farewell to cruise ships, Hawaiian sunsets, and pictures of said Hawaiian sunsets posted on facebook from those who actually went. I will miss the stifling Georgia humidity...NOT. (Amen to that.) Nor will I miss the mosquitoes, tan lines, and friends going away on internships/vacations/summer school.

What I will miss are the brilliant sunshine and the boundless energy of summer. The freshest, ripest, juiciest berries and mangoes and lemons and watermelons at the farmer's market. Children in sky blue T-shirts for their VBS. Outdoor barbecues and extras for everyone. The cool evening wind grazing the edges of my running shorts at the local park. The sense of the days bringing something unexpected, exciting, thrilling.

I made these pancakes with the best of summer in mind.

They're packed with plump blueberries and a little bit of semisweet chocolate to balance out the tartness. Topped with extra berries, bananas, crisp nectarines, and a drizzle of honey, these pancakes are what a good summer should be: breathtaking and memorable.

Cinnamon-Streusel Coffeecake

Dear friends to come in the near and far future,

I want to take this time to let you know- even if we haven't met each other yet-

...that you are SUPER. Just super.

I imagine our friendships to be really easy...and laid-back...and full of good conversations, good laughs, and pictures that should never see the light of day. None of that nonsense where the only way you want to contact me is through Facebook. You know, the one that I will likely have deactivated on a random day. For real.

None of that jealousy, dudes and dudettes. It's such a killer. And all of bringing medicine in the middle of the night. No to guilt trips and fake niceness crap that's totally see-through. Yes to fighting to pay for the other person's meal. A huge Hells-Naw to gossip and secrets that fall on "exclusive" ears. (Hint: "insider info" has an uncanny way of becoming public knowledge...like, the next day.) Yes, please, to great and genuine guy-girl friendships, without the awkwardness.

Call me. Bring me flowers. Set me up on a blind date...NOT. Be on time. Tell me to get over myself. Remember my (future) kids' names. Steer me away from guys who are rude to women and elders and waitstaff. Hit me over the head if I don't listen to you.

And please, come over for some coffeecake!

I promise to listen to your first day on the job, your dissertation on economic brinksmanship policy, and even about that annoying co-worker who likes to correct your spoken grammar. And listen only. Offer only the most necessary and concise advice. (Shush. I'm working on it!)

Ooh, and guess what? I'll give you extra coffeecake to take home with you.

Because to me, food is love, and I feed those whom I love.

And I'm pretty sure I'll love ya.

;)

Cinnamon Rolls

It was cold outside.

I had kids to tutor...which meant I had to go outside...in the blistering wind...in order to get into the car. Yeah.

It was a legit concern at that time, people. Let's not judge.

Because I present you lovely peeps with none other than... cinnamon rolls. You know, one of the best foods ever known to man, woman, child, your best friend, the practically invisible roommate, your cousin who lives in Cali, and even that guy who still doesn't have a clue, because let's face it: boys are kind of stupid.

We are lucky to have these cinnamon rolls. Yes we are.

Sweet Yogurt Scones

I'm a real, bona-fide weirdo.

I don't eat meat. I think to pair buckwheat noodles with pomegranates (see here). I've never had a boyfriend. I'm a Korean who's an English major. I don't like skinny jeans, leggings, logo T-shirts, and animal prints. I once did a rhetorical analysis on "Fireflies" by Owl City. I run a cooking blog.

And then there's where I baked scones for the first time. 

I made them in the late afternoon and ate one as dessert. Then I had dinner... that consisted of rice, kimchi, egg, and seaweed. 

I don't deny my strangeness. You shouldn't, either. 

Sunday Afternoon Banana Bread

I am convinced Sunday is the kind of day when you need something comforting to brace you for the week ahead. It's the last day when you can pretend that the weekend is here. It's the day when you can no longer ignore the mountain of work that's all miraculously due on Monday morning at eight o'clock. It's too late to ask the professors for an extended deadline. There's no dog to take the blame.

Obviously you need to bake banana bread.

You can't go wrong with banana bread. Brown, overripe, ugly bananas are transformed into a beautiful crown of a loaf. Nuts, chocolate, and other fruits are incorporated at the baker's preference. The house gets filled with the baking aroma of banana and cinnamon. It's super easy to prepare, and super delicious hot off the oven.

Banana bread is also a miracle food that tastes even better the next day. So...Monday morning breakfast, anyone?