OH I KNOW, i could write a blog post.
you know something, keeping up a blog on the reg is tres difficile.
i wish i had the gusto to post every 3 days.
alas, the time, the energy, where has it gone!? life is so weird.
to be perfectly honest, this year has felt extra weird. i've had to take deeper breaths more often, a lot of the time i don't sleep, i've eaten a lot of jammy toast and edamame.
and in the past 1 month, i've traveled to 3 other places in the world.
i was in the caribbean, then big sur/pacific grove, then seattle. with about 5 days in between each one.
(not to sound like an asshole. usually my life is as exciting as a paper clip.)
i took a bunch of pictures, as one does in cool places, and the idea of starting to tackle my lightroom photo library is entirely overwhelming.
but i'm starting. i'm going to guess it'll be a slow process as i try to balance all the other dumb life things.
one of the last things i baked was a banana coconut bundt with an oddball baking process. it bakes at 275 degrees for almost 2 hours, then you throw it in the freezer immediately to cool. want the recipe? have a great day.
Banana Coconut Bundt
1 1/2 cups ripe bananas, mashed
2 tsp lemon juice
3 cups ap flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups buttermilk
1 cup dried shredded coconut (sweetened or unsweetened, up to you)
preheat the oven to 275 degreesF. thoroughly grease and flour a 12-cup bundt pan.
in a small bowl, mix mashed bananas with the lemon juice; set aside
in a medium bowl, mix flour, baking soda and salt.
in a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. add the vanilla, then beat in the eggs one at a time.
add the flour mixture alternately with the buttermilk, mixing until combined. stir in banana mixture and then the coconut.
pour batter into greased pan and bake for about 1 hour and 40 minutes or until a toothpick inserted into center comes out clean.
remove from oven and place the pan directly into the freezer for about an hour. remove cake from freezer to a cooling rack. when ready to serve, invert and dust with confectioner's sugar or whatever glaze you prefer.