This month I had the privilege of being assigned to Annie’s Noms for my Secret Recipe Club assignment. Just clicking through to the site is a sugar high. Annie’s site is full of delectable baked goods of all sorts. My own personal fantasy world. Except for the fact that I recently went gluten-free…and was about to embark on my first Whole30. So in this case, my own personal hell.
A few weeks ago a Smitten Kitchen’s profound question crossed my Facebook feed. “Is there anything that isn’t better with chocolate?” I assume it was rhetorical. Who could answer no? Her recipe that followed for Double Chocolate had me immediately thinking everything is better with chocolate and necessary at this exact moment. I was on my way home from a weekend Boston and while I had no plans to do anything but order a pizza and binge in front of the couch, I instantly knew it had become a baking night.
Yes, I realize what you’re thinking. Bananas don’t grow in Brooklyn. So occasionally I slip a bit. I’m not perfect. See I ADMIT it! Bananas are just perfect little breakfast/snack foods. Something I can grab as I’m running late to work and eat on my walk to the subway. So occasionally I get the craving for a banana and buy a bunch at the Park Slope Food Coop. I prefer my bananas firm and a little on the unripe side, so usually go for the ones that are still a bit green on the outside. I make sure to only purchase 4 or 5 so we eat them in time. But as you can see, sometimes my best intentions fail.