Banana Bread

Let me start with a big SORRY for the delay.
It's been a bit of a stressful week.

This banana bread smelled so delicious baking that I decided to make another for myself.
The recipe comes from The Better Homes and Gardens New Cook Book on page 119.

So I washed and greased my pan:

 Then I combined the dry ingredients; 2 C. Flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp ground cinnamon, 1/8 tsp nutmeg and 1/4 tsp salt.

 

  

Next, I made a well in the center for when I add the wet ingredients:

Now for the wet ingredients; 2 eggs, 1 1/2 cups mashed bananas, 1 C sugar, and 1/2 C oil. 

 

  

I only needed about 2.5, or 3 bananas to get 1 1/2 cups but the recipe calls for 5 medium. 

 Then the sugar:

Oil:

 Stir the wet ingredients together.

Next, I added the wet to the dry. It overfilled the well.

  

Try not to over stir it, just mix until it's well blended.

Dropped into the pan:

And baked at 350 for 55-60 minutes, but mine had about 10 minutes more than that, give it the "toothpick test" and keep trying. 

Time to wrap it up and make it presentable...

  

Then I added the ribbon to it and tied the bow behind the tag and cut the extra length off.

Hope you enjoyed it! 

Now to decide what to make next...

Thank You Ribbon Tag

My neighbors recently helped me out in a pinch, so I wanted to thank them with some banana bread. First I'm going to show you how I made the tag to go on the banana bread--I'm working backwards today.

I got started by typing up the words "Thank You!" in Microsoft Word. Instead of just typing them out into normal lettering, I used WordArt to add some flare.
In my examples I'm writing the words a second time, but I only printed one line.
Once opening a new document, click Insert, then go to Picture, and find WordArt.
I used the third choice to begin with:

 

This is where I typed in my words "Thank You!". I used Curlz MT, size 20.

Then, to format the words differently, I clicked on them to select them. The WordArt toolbox opens.

From there, I clicked on Word Art Shape, if you just hold your mouse over without clicking it will tell you what the buttons are called. I clicked on the button in blue below:

Then I selected Wave 2, again seen in blue:

 

Then I used the sides of the box to adjust the size of my lettering. I made mine about 1 3/4 inches by about 1 inch. Keep in mind that however big you make your letters, you'll want the actual cut-out to be slightly bigger around them to "frame" the lettering...my cuts made my paper 2 inches by 1 inch.

Remember: The size of the words on your screen isn't necessarily the size they will print. Use the size according to the rulers in the margins to be sure. If you don't see rulers on your document screen, you can turn them on by going to View, and selecting Rulers to check them on.

After printing that, I found some scraps of paper from earlier projects to "mat" the printer paper with.

Then I got to cutting...
The smallest piece first:

 

Then, I started cutting only as far as I needed to to make my rectangles, to save paper.

Next, I lined up the papers to get a feel for how big I needed to cut each one. I decided to do a half-centimeter increase in each side.

Marked my lengths with a pencil, and cut the other sheets....

I cut a piece of plain card stock to back the white patterned sheet to give it some density.

Rather than punching a hole in the card to attach it to a ribbon, I decided to glue it around the ribbon. 

I measured about how much ribbon I think I'll need to wrap around the bread, plus about 10 inches...I don't want to run out so it's better to have too much than too little...

Then I found the middle of the piece:

I'm going to use glue dots to attach the ribbon.

 

 Now I'm going to glue the card stock to the back of the patterned paper. I like using the glue roller a lot, so far it's the easiest way I've found to glue. I'm not sure exactly what it's called...but it's Scotch brand and it works like a white-out roller, but instead of white-out it's got adhesive.

 

Now for the pink patterned paper and the printer paper...

To keep the depth between the pink patterned paper and the white patterned paper with the ribbon, I'm going to use more glue dots in four corners.

  

And with that, I attach the pink paper and I'm finished.

Now that I finished doing it this way, I think I would have liked it better if I put the ribbon between the card stock and the white background, but it's still ok.

The post about the bread will be coming soon...

Gorditas

One of my 43 things is to make a new recipe every week for six months. I chose six months because honestly I didn't want to commit to a year, but I may extend it if I make it that far. 

This week's recipe was Gorditas. This roughly translates to "little fat ones" and you'll see what I mean when we're finished...

I found a website when searching for a Tres Leches Cake recipe; she has JUST what I was looking for. Though my boyfriend is not Mexican, he's from El Salvador, many of the recipes on her blog are part of his culture, too. These in particular are not, but they're yummy.

I roughly followed her recipe: here. 

I used:

2lbs Sirloin Tip Steak

Oil

Onion

Salt

Sazon (coriander and annatto seasoning, see photo)

Garlic

Cilantro

Maseca

Black Beans

Lettuce

Tomato

Mozzerella cheese

If you want exact measurements, see the link above, I just used what "felt right" or what we had. 

Forewarning, I haven't really watched the video she has--I skimmed through it, so these may be totally different and my method could be completely opposite, but they taste great.

I started out the wrong way with this and next time I make them (there will be many next times) I'm going to mix all of the steak seasonings together with the steak before putting them in the pan.

First, I sauteed the onions.

Then I cut up the steak to make it easier to cook-up, and later shred. I think if I would have made them much smaller it would have been better in the first place but it really doesn't matter I don't think.

Then I added this to the pan.

Then I added the garlic.

Next the cilantro got diced up and mixed in as well.

Then I added the Sazon. Most of our local grocery stores carry this but I'm willing to bet any Mexican grocery has this exact brand on their shelves.

It's looking like raw meat with some seasonings, but trust me, it gets much better...

I let that cook, stirring often to get all of the meat cooked through, and began working on the "tortilla" part of our Gorditas. Maseca is also found at all of our local grocery stores and probably at every Mexican grocery in America.

I mixed it with water, how much is always different. You want it moist, but not so moist that it's watery. It should just lightly stick when you handle it, and I mean very lightly.

I worked the mix into a large disk, about one inch thick by 3-4 inches round.

Then, because I didn't have enough oil to use a skillet, I used a  medium-size pan to fry the tortillas in. I have a hard time calling them tortillas because they're so thick, but I suppose that's what they are...

After a while I gave it a flip.

This is where I realize her recipe called for baking soda. Oops, too late for these. My tortillas didn't quite get cooked through and I'm wondering if this leavening agent would have helped, but they were still delicious in my opinion.

I put the tortillas on a rack to dry/cool without getting mushy from the extra grease.

Then I got started with the beans. I used some for a filling and some for a side-dish. I wanted something easy after making this new recipe. Rice would be another natural side for these, my "sister-in-law" (we're not married so there's no law about it) makes her rice with Sazon, carrots, green peppers, onions, and tomatoes...at least that's the recipe she's taught me so far. It's a little more labor intensive than opening a can and turning the burner on.

 

 To make the "filling beans" I'm going to put them in the blender, this is also how I make re-fried beans. 

Our little secret: these went into the microwave to heat them up. I wasn't about to dirty another pan just for a few servings. 

 

The rest of the can went into a pan of it's own though, to be served as a side.

Then I got to preparing the rest of the fillings:

I diced a tomato, but neglected to take pictures...I'm pretty sure everyone knows what that looks like.

Shredding the lettuce:

 Slicing the onion:

And shredding the cheese. I will never skin my knuckles again, thanks to mom's cheese grater.

Just put a block of cheese inside:

And turn the handle:

And you've got quick, blood-free grated cheese.

 

A little sales pitch here: I don't know if Pampered Chef still sells these, but if they do and you don't have one, you need one. It's definitely on the "Entertaining" level of kitchen necessities, but if you're looking to spoil yourself...I know a consultant.  

So now for some finishing touches.

I sliced my tortillas in the center, but not all the way through (everyone broke theirs apart to fill it anyway...so really do what you like) so that they can be filled. 

 

Then I shredded up the cooled meat some more, and then brought it back up to yummy temperature.

Then, the troops were called to dinner and everyone made their own, buffet style. 

Here's mine, it's really more delicious than it looks, I promise. Next time I'll work a little harder on my presentation, tonight I was hun-gry.

These Gorditas are so fat they don't hold their filling. Oh and my silly self forgot the sour cream.

If you don't want to make them yourself, stop by your neighborhood taco-truck, that's where I first heard of them. I don't know if all of them feature this dish but the one near my boyfriend's house does. They're much better made from scratch though, I bet...