This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is the first thing I’ve baked or cooked for over a week. Yup, these are strange times indeed and I’m JUST settling into my new normal which involves:
– self-isolating after travelling home from Australia. That means NO leaving the house, NO contact with other people in the house – so, I’m living between the spare bedroom (which is also my office so it’s a big spring clean time!) and the basement where my exercise equipment and the second bathroom are). I’m on Day 6.5… I THOUGHT I would be ok with this but the not being able to go out AT ALL is actually really hard (the quarantine act has just been invoked here meaning there are HUGE fines and jail time for those who ignore the directives to stay home post-travel).
– teaching my students via distance learning. Hello HUGE learning curve!
On top of this, I’m dealing with bad jetlag 🙁 I allowed myself to be a little lax in keeping to the timezone in Australia (napping, going to bed super early, getting up super early) and now I’m back and not having to be at work at a certain time physically, I’ve been a bit all over the place and not sleeping well either. I’m hoping that after this weekend things will be better.
All that to say, I’ve not been cooking or baking (Neil’s been in charge of the food which has been a lot of work for him on top of his actual job but he’s rocking the meals!) and this week I realised that it was making me feel even MORE discombobulated.
So yesterday I set aside some time to make this week’s Everyday Dorie recipe and I have to admit, it made me feel a bit more normal. PLUS, I got to leave “grab and go” portions on the porch for neighbours (who I normally share my baking with too) so I didn’t have to eat all of these!
Dorie’s recipe makes a HUGE bundt cake – serves 12 but I’d hazard a guess that it would serve more. I made 1/2 the recipe and it made 12 “mini” bundt cakes (around the size of a regular muffin). Even if I had a large bundt pan, I’m not sure I’d have a large enough one! I baked these for 25 minutes and they were perfect!
Dorie says:
Twas the night before a cross-country flight and all through the kitchen I was picking up leftovers and deciding what I should toss, when my husband, spying mottle-skinned bananas, said, “You could make a banana cake to take on the plane.” Yeah, I could, but we’d set the alarm for 3:30 a.m. and I had bed, not baking, in mind. Still, I turned on the oven, pulled out the last of the eggs, measured the flour and set to work, realizing that this cake was also a good opportunity to finish up the yogurt and the half cup of coconut that was in the cupboard. In case you’re wondering, this clear-the-fridge cake was great on the plane and for days after.
Well I say, for a “clean out the fridge” recipe, this was pretty great! I wasn’t using up my “last of the bunch” bananas but it didn’t matter. And I loved how this was un-apologetically a cake and not a “bread”. And I ESPECIALLY liked the minified version 🙂
Get the recipe for Dorie Greenspan’s Last of the Bunch Banana Bundt on page 251 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Be well my friend. Dealing with jet lag and quarantine all at the same time. I feel for you. My sister is also learning how to teach from home and she teaches dance. Have a great week, read a good book:)
Okay for someone who is one of “the few” NOT working from home or in isolation at the moment..this was an absolutely super treat!
The bundt itself was not too sweet, so the icing just added that nice touch. For a “mid-morning” coffee break snack at work at 8am (yeah, long days just now) – perfect. 🙂
Your minis are so cute! I am glad you got to share them as well. My net door neighbor actually just got back from Australia as well. I saw her yesterday out on her porch for a few minutes. I hope you stay well and get back to feeling normal soon!
I’m glad you arrived home safely, and I’m sure you are going nuts stuck in the house, but it’s important to play it safe. Love your mini cakes, a perfect snack size and so delicious.
You did an excellent job with these mini bundts under the extraordinary circumstance. The good news is quarantine is ending real soon. Be well!
Oh I love the minis !! I have a mini pan at home and have to remember to try that the next time (because there WILL be a next time lol). Delicious recipe and that cake weighed a ton. Not helping with any Corona diet but enjoyed nonetheless. Hang in there with the isolation. Hopefully we will all be back to normal SOON.
what cuties! from your insta stories sounds like you are keeping quite busy while on quarantine…hope you ditch that jet lag soon!
Think how organized your office will be when this is over. It sounds like you are keeping good and busy. Same here. We’re not on quarantine, but taking the social distancing quite seriously. I understand how not being able to cook throws you off. That’s been one of my biggest comforts.
Your mini Bundts are so cute. I made bigger minis, but I’ve been cutting them in half. Too big for a Betsy-sized serving.
Take care, Mardi! xo
Your little bundt cakes are just devine. I am having to work very hard at downsizing all of my recipes at the moment because there is no-one to share them with now (although I did leave some muffin outside a neighbour’s door on the weekend – I guess that is still allowed, right?). Chin up with the self-isolation – you are nearly there. I relish being able to go out for a daily walk to get some fresh air and feel my whole body working instead of being stuffed inside my apartment, which I am for the rest of the day.
Your minis turned out so cute! So sorry about the jet lag and self quarantine after your return. A pain, but so needed to stop this nasty bug. Glad you are almost done…hang in there!