This week, I had a set of bananas that was going to go bad at any minute. We are talking R-I-P-E ripe!
I knew the thing to make that would satisfy my sweet tooth and avoid the guilt of throwing away the bananas or putting on mega pounds. I pulled up the Chocolate Banana Bread recipe from Chocolate Covered Katie (CCK). I could go on and on about CCK (ok she doesn't refer to herself as "CCK" but it's just fun to type) or Katie herself but I'll save that for another blog. Let's just say, that I'm a fan.
Back to the banana bread. This particular evening, I decided to experiment with making a mini muffin version. I get to work and as I'm combining the wet and dry ingredients I realize that there is a
strong cinnamon smell. "Funny," I thought to myself. "I don't recall the recipe calling for cinnamon."
I grab the bag of cocoa from Penzy's Spices (also LOVE Penzy's, I can spend an entire blog about Penzy's). I read the label and let out an "OH NO!!!!" Turns out I had just put in a 1/2 cup of cinnamon in the batter. I might have to deal with the guilt of not only throwing out the bananas but also the other ingredients used to make the batter. I grab a spoon and have a taste. Not bad. Whew!
Then I realize, that I now have the world's most expensive mini muffins. Ok, we are not talking "Gwyneth Paltrow $200 smoothie" expensive (although this Vanity Fair article says they don't cost $200) but it was an expensive mistake.
I send a text to my mom sharing the culinary blunder. She doesn't respond for a while. She texts back something to the effect of , "I'm sorry for not texting sooner. I had to stop laughing." I lighten up and get to focusing on baking these cinnamon mini chocolate chip banana bread muffins.
I bite into the first baked mini muffin and it's great. I smile and decide to add this story to the chapter of lifelong culinary journey which contains the "Beef Wellington Incident."