Tuesday, June 19, 2012

Magnolia Bakery Cookbook

If I haven't told you before, allow me to fill you in now. 
I have an addiction. 
Yep...it's true. 
A very deep addiction to cookbooks. 
I will rather sheepishly admit that my heart skips a beat when I have to do a big grocery shop because I know there are tables of discounted cookbooks at our local store all the time. 
And I just never know which cookbook I will have to buy. 
I'm telling you, it's a disease. 
Not because cookbooks are bad...but because I very rarely use them after I've purchased them!! 
Someone please tell me I'm not alone in this craziness. 


Well, last Christmas I spotted this cookbook
I knew I had to have it, but I thought I'd be smart about it this time and add it to my Christmas wish list instead (it's not as bad then, right?). Well, hubs was already going a different direction with gifts (lots of fabulous photography goodies), so I was left with no choice but to go out and buy it for myself after the holidays. Right? 

Well here's the thing. I went on a diet right after Christmas. I've never been there, so I can't say for sure, but I have a feeling that diets and Magnolia Bakery don't mix well. 
So the cookbook sat all sad and forlorn for months. 
Until today! 


My little 3 year old missy and I decided to make their recipe for Banana Coconut Pecan Bread. 
Looks yummy, right?


I indulged in a little slice (still warm, thank you very much) along with the kiddies and...mmm...it has a beautiful, light texture and the toasted pecans and shredded coconut add a nice, subtle flavor.
I like that they called for toasted pecans instead of the usual walnuts. And the best part? It calls for 1.5 cups of mashed bananas! My hubby is the only one who really eats bananas around here and to say he's picky about the ripeness of the banana, would be putting it mildly. A little too yellow and he will turn up his nose. Needless to say, I have a freezer shelf full of too-yellow frozen bananas waiting to be used up. 
I used five bananas for this recipe. Score!! 


I thought the idea of baking it in a tube pan was a fun twist (their instructions)! 
Has anyone else ever baked their banana bread this way? I kind of like it! 

So far I'm impressed! I'm really looking forward to baking my way through the whole cookbook! Maybe by the time I've gone all the way through, I'll be able to visit the real bakery in person. Wouldn't that be fun?! 

Interested in getting a copy for yourself? 
You can buy it online here

(And no, I haven't been paid for this...they don't have a clue who I am. 
I just felt like telling you all about it today!)

= )
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