with Mary Anne Mohanraj
Simple breakfast — rice and chili eggs. If you’ve got hard-boiled eggs and leftover rice on hand, this takes about 10-15 minutes.
(I think we’d call them deviled eggs in Sri Lanka, like deviled chicken, but that’s confusing here. 🙂 )
I ended up making four batches of banana bread mini muffins last night, because I’d pulled out 12 bananas from the freezer and they were all thawed, and I started baking a little late, so I needed to ask Kevin to come and help me with the second batch while I sat on the couch and watched The Great British Sewing Bee, because at 11 p.m., I was too tired to be baking, but he was a trooper, and they came out delicious.
I don’t have a written recipe for you, but basically I started with taking the liquid from the thawed bananas and reducing it by half on the stove, to give a more concentrated banana flavor. Then took half of that and made a double batch of banana bread (follow any standard reliable recipe) mini muffins (about 15-20 minutes at 350). Melted about a cup of semi-sweet chocolate chips, dipped the cooled muffins, sprinkled them with about 1/2 a cup of chopped salted roasted cashews. Very tasty.
Batch two was spiced mini muffins — I used raw sugar instead of regular, added about 1/2 a cup of chopped cashews to the batter, along with ground cinnamon, cardamom, and cloves.
These will be going in the Patreon boxes for September — there are 15 treat box subscriptions left, $10 / month, 3 boxes / year. If you subscribe this week, you’ll get the September box, so that’s $30 off your first box, which is 75%, so a pretty great bargain. 🙂 I haven’t decided yet what’s going in the September box, though — it’s a bit of a mystery. Definitely some of these and some passionfruit marshmallows, though.
I started the Patreon baking — hoping to ship treat boxes next week. We’ll see how it goes. I’ve made one batch of passionfruit marshmallows so far.
Tonight, cashew banana mini muffins, two ways.