I am so excited to review my fav girl Jessica’s cookbook today, Seriously Delish!
So yes, the cookbook came out a year ago. And yes, I am just getting around to reviewing it now. BUT it’s the one-year anniversary of its release… so this post is still timely, right?
I was lucky enough to get a signed, advance copy of the cookbook and I was SO excited. Totally fangirling all over the place. Jessica is my recipe soul sister. Everything that comes out of her kitchen is basically speaking directly to my tastebuds and saying “HEY! Bet you can’t resist THIS!” I often find myself salivating at my desk, especially with all the bacon and queso and crispy sage and brown butter she loooves – apparently just as much as I do.
What I immediately loved about the cookbook, though, was that while it had the “trashed-up”, creative, “OMG-my-mind-is-blown”-type recipes (like Fleur de Sel Caramel Bourbon Brownie Milk Shakes), it also brings things back to basics. Like Jessica’s go-to pizza dough, granola, chocolate chip cookies, chicken noodle soup and rice crispy squares.
I also loved the photos because like me, Jess started out not knowing the first thing to do with a camera (although CLEARLY she’s figured that out), taught herself through trial and error, and now takes some of my favourite food blogger pics. Her photos are b-e-a-u-tiful and colourful, even though she claims to loathe food photography (again, we must be separated at birth. Food photography is the bane of my existence).
Jess is actually hiring two assistants because her incredible blog has grown so freakin’ much (and well, she has this cutie to chase after nowadays). Too bad I don’t live in Pittsburgh because I would give my right arm (okay, maybe my left) to work with her. She’s been a massive source of inspiration and motivation for me, but also a gentle voice in the back of my mind that reminds me to be me on the blog.
So far, I have made the following recipes from Seriously Delish: How Sweet House Guac, Hard Boiled Egg & Hummus Chive Toasts, Roasted Beet Salad with Honey & Goat Cheese, Our Favourite Pizza Dough, Garlic Butter Roasted Chicken, Cream of Mushroom Soup, Grapefruit Mimosas, and of course, today’s Brown Butter Banana Bread!
This time last year, I went on a hunt for the best banana bread recipe ever. I ended up blogging this one, which I had been making since I was 14 years old at my first job. It’s tried and true and generally foolproof.
WELL, ladies and gents, Jessica’s Brown Butter Banana Bread knocks my old one out of the park. It’s next-level delicious. Moist and brown-buttery and mouth-wateringly addictive. And of course, I added mini chocolate chips, because, well… I forgot them last time. To give Jessica credit, it was so good I wouldn’t even need any chocolate to gobble this up.
In short, Seriously Delish has quickly become one of my favourite cookbooks. I’m on a mission to make more of the recipes in it. Right now I’m thinking Buffalo Chicken Pizza for supper and Whole Wheat Blueberry Pancakes for breakfast tomorrow…
- 1/2 cup butter, browned
- 1/2 cup brown sugar
- 1/2 cup coconut milk
- 4 ripe banana, mashed
- 2 eggs
- 2 tsps vanilla
- 1 2/3 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 cup mini chocolate chips (optional)
- First, brown the butter. Place it in a small pot over medium heat. Once melted, whisk constantly until little brown bits appear on the bottom of the pan. Remove the pot from the heat immediately, and keep whisking for a bit. Voila! Brown butter.
- Preheat your oven to 325 degrees. Grease a loaf pan. In a big bowl, whisk the brown butter and brown sugar together. Add in coconut milk, bananas, eggs and vanilla. Separately, in another bowl, mix flour, baking soda, salt and cinnamon. Add dry ingredients to wet, and mix until just combined. At this point, you can add the chocolate chips if using them. Pour the batter into the loaf pan and Bake for 60-65 minutes, rotating the pan halfway through. Let sit in the loaf pan for 20 minutes after baking. Let cool completely before cutting.
- Lightly adapted from *Seriously Delish*