Happy Sunday and 2013! After missing the past two Baked Sunday Mornings recipes, I am back with Bananas Foster Fritters. Two weeks ago was shortbread, which I wanted to make, but could not fathom more cookies after Christmas. Then I missed the pots de creme last week because I was sick, not to mention the fact that it was my birthday and cake was essential. (One of my goals for 2013 is to not overdo it on baking and have superfluous treats around.) Here is a photo of the fabulous birthday cake Josh made me. Per my request, it was a peanut butter cake with marshmallow filling and chocolate frosting, and he made the entire thing himself - no help from me at all.
When I told Josh what the recipe for this week was, he said he was wondering why I came back from the grocery store with very ripe bananas (we are generally very good at letting them get overly ripe ourselves, which then “forces” me to make banana bread). The book has notes not to fear frying. Sigh. I’m sorry, but I do. I decided dive into this fearlessly, and unfortunately, had a few issues. The oil had no trouble getting to 375 degrees, but I had a bit of trouble maintaining it, leading the first round I fried to be overdone on the outside and too doughy on the inside. Subsequent batches did turn out better and Josh enjoyed having a doughnutty treat for breakfast today - don’t worry, I skipped the rum dipping sauce. I know that if I kept practicing, I would be able to master deep-frying, but honestly I am content to enjoy doughnuts and french fries outside my home.
Please be sure to stop by the Baked Sunday mornings site to see how the rest of the bakers fared. I am looking forward to many more baking adventures with the group this year!