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The Art of the Deal.
Do what I've said for the past two years, or I'll look bad. If you don't agree, I resort to begging til you agree.
"But you cannot say that to the press. The press is going to go with that and I cannot live with that." - Donald "Fucking Tool" Trump
Today I spent a better part of my morning doing some experimenting.
First project: vegan apple banana muffins (plus bonus mini loaf because I ran out of muffin space)!
(mini loaf not pictured, it was a dumpy ugly little thing)
This went okay. I did alter the recipe somewhat. Since I didn't have soy milk handy, I substituted water and added another tsp of oil or so for the lost fats, as well as adding ~1 tbsp light corn syrup for a touch more sweetness. I also added in 3 tsp of chia seeds, which don't really add flavor but a bit extra texture and some nutrition. I didn't totally love the end result, but I didn't throw them out, either. I don't suspect I'll be making this one again.
Second today: regular old fashioned banana nut bread!
(my photography skills are not as honed as keifermiller's)
This is the very recipe I posted in the last baker's thread, except this time I made it exactly to the recipe and ho-lee shit this is the best banana bread I've ever made. I know I said last time I said I didn't miss the butter flavor in the end result, and that was true, it was still good, but this is miles ahead better than the last loaf. This will absolutely be going in my "holiday baking" cache of recipes.
It's been YEARS since I've done legitimate karaoke and not just drunkenly serenading the dog, but I always thought that Elton John's "Crocodile Rock" was a good karaoke song. It's upbeat, not very long, most people know it. and enjoy singing along during the "lalalalala"s.
This week - vegan(-ish) banana bread!
This was the recipe I started with and tweaked. Instead of butter I used vegetable shortening, and instead of an egg I used flax meal (1 tbsp meal, 2.5 tbsp water). I'd never used flax in anything before. I call it vegan-ish because of the white sugar, but I have no idea if the brand of sugar in our cabinet was refined with bone char or not.
I also added in some sliced almonds (maybe 1/2 cup or so) and a couple of handfuls of sunflower seeds for a little extra texture.
I was very happy with how this turned out. I thought for sure I would have missed the butter flavor, but not at all. The almonds and seeds give it a nice varying texture. The flax egg held the loaf together better than I expected, and I'm feeling very positive about future quick breads of this vein using that instead of eggs.
Those salad recipes look amazing and I'm absolutely going to try them. They seem like they'd be perfect for the kind of weather we're having here right now (~100F and miserable).
EDIT: Tried the Whole Foods salad today, thought it sounded better than turning on the oven or stove when the weather is actually hell outside. It tastes amazing and was ridiculously easy to make. This recipe is going down in my go-to list of meal prep/potluck foods for sure. Thank you!
First off, as someone who has been around various forums for years - it feels wrong for me to be posting in a thread that is (as of now) 801 days old, but from what I understand that is not unusual around these parts.
I'm Stephanie. I signed up for hubski a few years back and have basically just lurked, as is my M.O. around the internet. I'm rather fond of Keifer, who introduced me to this site in the first place. I'm not much of a contributor, but I have certainly enjoyed the quality posts that people make and the resultant discussion (without the reddit-style shitposting everywhere).
It has taken me quite a while to understand the site layout, as it isn't particularly intuitive, even with the tutorial. Definitely still don't understand tags, but I suspect that will come with time.
I made some zucchini bread today!
There have been a few zucchini breads in my baking history using various recipes, but I decided to try this one today simply because it was described as the "best ever." keifermiller and I got the biggest zucchini I've ever seen at the farmer's market this past Saturday, and we split it into two different dishes to varying degrees of success. I did omit the nuts, which I regret in hindsight.
I didn't take any pictures of the process, but the end result looked acceptable (in my opinion.)
As for flavor? I was reasonably pleased. I wouldn't describe it as the "best ever" but it was pretty good.