Rose Colored Glasses….

Apparently I am living life, well my food blogging life, through rose colored glasses. Or so I was told by one of my now ex-readers(they let me know they were un-bookmarking me). I pissed them off by deleting their negative comment. Why bother commenting if you can’t say something nice? If you don’t like it, move on. Sadly they have not moved on as I have learned they have gone around to other sites to bash me. Lovely. I think this world is filled with enough people bashing people that a little niceness in the world is a good thing. I have actually had a rash of negative comments in my moderated comment section in the last couple weeks. Sad really.
I find the food blogging community to be a positive one usually. If it had not been for people like Ivonne(Cream Puffs in Venice), Lis(La Mia Cucina) and Tanna(My Kitchen in Half Cups) leaving me nice little comments I probably would have stopped blogging by now. And they didn’t just encourage me, I see them spreading their food blogging love where ever they can….and I try to also as much I can(the food blogging world has expanded so much).
So, I am sorry that it will bother some people that I will be living my food blogging life through rose colored glasses, but food blogging is my happy time. I will keep them on as I head over to look at great food porn from Bea(La Tartine Gourmande), Jen(Use Real Butter) or Meeta(What’s for Lunch, Honey?) and many, many others. I will leave keep them on as I head over to Kristen’s(Kristen’s Home Cooking) and Veronica’s(Veronica’s Test Kitchen) to look at what I would love to make for dinner instead of the sloppy Joe I will no doubt make for my husband(per his request). And I will keep them I visit fellow pastry lovers Helen(Tartelette), Anita(Dessert First) and Lynn(Cookie Baker Lynn).
No worries, I will get my dose of reality when I turn on the news or get emails from friends in Iraq and Afghanistan. Which is why I’m being a bad person by only accepting nice comments.
And now enough rambling and on to the food….

Sure it is a humble looking pound cake. Nothing that says wow factor by any means and yet this little pound cake caused a phenomenon that had never happened. I have cooked/baked for my hubby now for well over four years now and for the first time my hubby came in and said, “what are you cooking? That smells wonderful!” Now, he compliments me after he has tasted the food, but never has he commented about it beforehand. “Banana Chocolate Chip Pound Cake,” was my reply. And with that he walked out of the room.
I must say it did smell particularly wonderful, permeating the whole house. Perhaps it was because my bananas were about as ripe as you can get before crossing over into rotten. Perhaps it was the addition of Mascarpone cheese, which is what drew me to the recipe. Who knows. I do know what we got was an amazingly moist, fragrant pound cake that my husband and I  have had several pieces of…and will probably  have several pieces more. I did nothing else to the pound cake. No glaze, no sugar, no drizzle of chocolate. All of these things you could surely do, but I liked it all by itself…and so did my husband.

Banana Pound Cake

2 ¼ cups all-purpose flour
1 TBSP baking powder
1 tsp baking soda
¼ tsp salt
½ cup sour cream
½ cup mascarpone cheese
6 ounce unsalted butter, at room temperature
½ tsp ground cinnamon
1 cup sugar
2 large eggs
2 fully ripe bananas, pureed
¾ cup mini chocolate chips

Preheat oven to 350F. Grease and flour a 9-x-5-3-inch loaf pan.
Sift flour, baking powder, baking soda and salt into a medium bowl and set aside. Combine the sour cream and mascarpone cheese in a small bowl and set aside.
Using a standing mixer fitted with a paddle attachment beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute. Slowly add the sugar, 1 TBSP at a time, beating continuously on high speed. It should take 5 to 10 minutes to add the sugar. The mixture should be light, fluffy and creamy white in color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next.
Add one third of the flour mixture to the batter and beat until it is just incorporated. Add one third of the mascarpone cheese mixture and mix until just incorporated. Add the flour and mascarpone mixture in two more additions, mixing until addition is incorporated before adding the next. Fold in the bananas and chocolate chips.
Pour the batter into prepared pan. Bake for 1 hour and 15 minutes. Cool in the pan on a rack for 5-10 minutes, then remove from pan and set on rack to cool. Serve warm or at room temperature. Will keep for one week in fridge or 3 weeks in freezer.

Source: Adapted from The Secrets of Baking by Sherry Yard

Comments

  1. Peabody…
    I so love your blog, I look forward with eager anticipation of each of your new posts…..
    For those people who find it necessary to make rude or nasty remarks…their life must be very sad indeed..please keep up your rosy outlook…we love it!!
    Happy, happy new year and may all of your comments be rose coloured

  2. Hey Peabody! Happy New Year to you! You are so correct about foodblog land. It’s such a pleasant place. That’s most likely why I keep my non-foodblog. That way I can rant about things that just don’t fit. On that other blog, one of my former employees of all people found my blog, and even though I never wrote about my former job or anyone there, she took it upon herself to write very ugly things. I certainly hope it made her feel better for a while because I blocked her IP address. Yes, foodland is a lovely place and your part of it is one of the loveliest. Your dry sense of humor and to the point writing style are outstanding. I found you early on when I started blogging and knew you were a stud right away. Keep those rose covered glasses on, Peabody. They’re perfect.

  3. I am sorry people are leaving you negative comments. I can’t imagine. Reading your blog is MY hapy time.

  4. There are some people who cannot appreciate simple things in life. The time and effort one puts in to create something as beautiful as your blog cannot be comprehended unless they themselves try venturing. Lets say they are jealous. If they are not ready to move on, let us be. You have a happy 2008. Leave bad things behind :)

  5. Big hugs to you Peabody! It always amazes me how people can go through the trouble to articulate a nasty comment and post it on someone’s personal blog. I kinda feel sorry for those folks to be honest, they are probably the type that are never happy in life.

    Anyhoo, console yourself with this: I hate banana bread, but your post seriously makes me reconsider and ponder trying it again…

  6. Hi Peabody! I love your blog! I’ve made many of your recipes and they are all delicious. I’m so sorry people are leaving hurtful comments. Just ignore them and know that you are loved by so many of us! Thanks for the wonderful blog and Happy New Year!

    Jenn in Richmond, VA

  7. ! I’m so sorry someone has been leaving mean comments–so uncool! Just wanted to let you know your blog is one of my very favorites and I have been so happy with all the recipes I’ve made from it! :)

  8. Popping in to wish you a very Happy New Year! I’ve been enjoying your blog and looking forward to more in 2008 :-)

    Best wishes,
    Dawn

  9. I love your blog peabody! Don’t let the negative get you down. Then you let them win. I have been lucky thus far and haven’t gotten any negative feedback on mine, but then I am not as popular as you are. I guess it comes with a price. Don’t let them get to you though, you just keep doing what you do best … cooking all this yumminess and then sharing it with us!

  10. Ho Ho with or without rose colored glasses you are a very wise and smart woman Peabody. It is only wise and smart to take charge of our own happiness. Wise and smart to surround ourselves with goodies like Banana Pound Cake that bring husbands out of the woodwork. And wise and smart to surround ourselves with positive friends.
    Whatever color the glasses, wishing you the very best in 2008!

  11. Yanno.. don’t let it bother you. I know that’s hard, but look at it this way – the truth of the matter is, there are some people out there that are so insanely jealous of your amazing talents and the popularity of your blog that they feel the need to say negative things. It’s jealousy. Pure and simple.

    You, my love, have one of THE BEST blogs out there. You are hysterical, smart-assical, brilliant in the kitchen and a fabulous story-teller.. so these ppl can go pound salt. You are so over all of them.

    Wishing you nothing but a very happy 2008! I can’t wait to see what you come up with in the future and know, seriously, that my heart (for one) would be broken if you stopped blogging and making me drool, laugh and generally feel more comfortable in the baking department with each of your recipes that I try.

    Love you, my Gracie =)
    xoxo

  12. Happy New Year! I am enjoying all the recipes I have gotten from your site this year….my next goal is to try the snickerdoodle muffins…I am short a smidge of sour cream or I would be scarfing them down right now. Thank you again for the great recipes!!! I can’t believe how many of your recipes are in my “to make” list!

  13. Good for you! Your blog time is your own happy time and so it should be. Never let it get you down, for every bad comment you get I’m sure you’ll get 100 or more positive comments. I love your blog.

    Your pound cake looks amazing. As it got comments before tasting, it must be good :)

    Happy New Year

  14. Ok, if you were going to put a drizzle or glaze or something on the top of the pound cake what would it be? I think I would like to try this and maybe put a cream cheese frosting with some of that marscapone cheese in it.
    You did an awesome job. I have no food blogging site yet (see the word yet in there…working on it).
    I always look forward to your new creations Peabody.
    Dawn

  15. Don’t let this one person get you down. It takes all kinds in this world. Those type of individuals needs our prayers.

  16. I can’t believe people leave you negative comments? Are these people insane? Your total awesome-ness must really bring the crazies out.. keep up the good work. The normal among us will keep reading and loving.

  17. Dear Peabody,

    Oh my, I didn’t know that you were going through such that. It’s an awful experience but I am so glad that the majority of your blogging experience has been positive and that you haven’t stopped blogging. Carry on my dear, carry one with your rose-tinted blogging. Those negative comments are likely to be a reflection of the unhappiness that person(s) have with themselves rather than a reflection of you.

    On a positive note, this pound cake looks and sounds like a winner :-)

    Nora

  18. it shocks me how some people can be so cruel and negative, especially if they really know nothing about you or your life. well shame on them. and you keep on blogging! i don’t know what i would do without having such a funny and inspirational blog to read! i think you’re just great and you should be able to enjoy your own happy time!

    happy new year!

  19. Oh, Peabody, we would be so very sad if you were to stop blogging. Please don’t!

    It really takes very little imagination to leave nasty notes in the anonymity of a screen name and who knows what pleasure such small minded people gain by it. What kind of life is that?! A friend of mine doesn’t allow comments on her blog because she likens it to picking up after her dog — so I’ve since started to refer to such comments as ‘blog poo’! ;-)

  20. Your blog is what inspired me to create my own blog and to not be afraid to try to make something that looks like I couldn’t. Because of you I now always have heavy cream and butter on hand in my fridge. Thank you for writing your blog and keep up the good work.

  21. I am glad you are not so easily discouraged by nay-sayers. Your blog is wonderful and one of the few I check on a daily basis. Keep up the good work!

    Here’s to a delicious 2008,
    M

  22. Thank you so much for posting this! I made it tonight and it was AMAZING!!! I was just wondering if yours overflowed when baking? Mine did a little so next time I guess I’ll fill it a little less or put a cookie sheet under it. This is the best banana recipe ever!!!!!!!!!!!!!

  23. I happen to love-love-love rosy glasses. Be well …

  24. Hi Peabody, I just wanted to say I absolutely love your blog.
    It’s inspirational, the pictures are gorgeous as always and your writing manages to connect with your devoted readers. I turn to your blog when I’m hoping to find a novel recipe to try, to gaze longingly at the pictures when I’m too lazy to bake or simply to read your light-hearted, down-to-earth narrative that always cheers me up. Don’t allow mean spirited people to drag you down!

  25. Peabody, The world looks so much prettier through rose colored glasses. We should all be wearing them. In fact, I’m going to order the super deluxe model with a special filter to block out the trolls!

    Your blog is great, and so are you. I have enjoyed visiting you regularly and I hope to be reading about your “concoctions” for a long, long time. Don’t let those jerks get to you. They’re not worth it. :)

  26. Hey Girl: I love your blog. I’m a physician and I get plenty of “realty” every day. I cook to relax. I read blogs like yours to get a dose of the rest of life, the good stuff, the joy. Keep blog’n girl.

  27. Peabody!! I am a new reader of food blogs and i have a checklist of 20 i read every day – and yours is on it! One day, when i am older (i am one of your younger readers at 12 years old!) i wish to set up my own blog and it is all down to you and the other fantastic food bloggers who inspire me with yummy recipes, beautiful photos and witty writing. Anyone who could write a horrible comment on a blog well…SERIOUSLY! they need a hobby! i think it is horrible and i beg you to keep on writing and inspiring many people with your talent!!

    (i shall make my mum make that scrumptious pound cake!)

  28. I am a little (way) behind on your blog posts. How upsetting to hear someone should be so sour to you.
    I have never thought of my blog as my happy place, but that is a perfect description. It makes me feel good to bake, to write it up and sharing comments.
    Your blog is absolutely perfect. I have made 3 things now because of your blog. I found a cookbook I adore because of you. (Sherry Yard’s)
    There is plenty of reality hitting us in the face all the time. I believe, it’s the communion of laughter and goodness that sees us through the hard and difficult times.
    Boo hiss, to anyone who thinks you are not a terrific blogger!

  29. Hi Peabody, I have just come back from holidays and was saddened to read that someone would attack you in this manner. It is a food blog – and a wonderful one, at that! I and the other 78 people above are testament to the fact that we love what you do, and I for one am with you on keeping the food blogging community a happy and supportive place. There’s enough negativity elsewhere in the world, and I became a food blogger partly because I loved the fact that people gave freely of themselves in their posts, and supported other bloggers through kind comments, help etc.

  30. I have just found your blog by clicking on to Melinda’s regularly,(which I enjoy). Your blog is really entertaining to read and I can’t understand anyone finding fault with it. Please continue to entertain and interest us mortals who are not as clever and as inventive as you.

  31. I also like the predominately happy spirit of the food blogging world, so you go girl! We’ve all got a right to keep our little corner of the blogosphere the way we want it.

    Happy New Year!

  32. I was really disappointed to read someone was bagging you on other sites. It is so NOT the food blogging community way. I have always thought them to be a loving and supportive group of people.

  33. Hey Peabody,

    Like everybody else here, I too love your blog! I bookmark so many of your recipes. In fact, I tried this pound cake last night, and it was fabulous! I ate three pieces myself (one plain, one spread with pb, and the other spread with some of the leftover mascarpone), before deciding to wrap it up and bring it to work–where it disappeared in about 5 minutes.

    I made 6 small cupcakes and one bundt cake with the batter. The muffins took about 25 minutes and the cake 55 minutes (in case anyone is looking to do the same).

    And now you’ve read my mind with your World Peace cookies with peanut butter–I’ve been planning on that one for the longest time. Guess it’s time to put it into action.

    Thanks for creating such fabulous blog.

    best,
    amanda

  34. Peabody,
    This is the seventh recipe I’ve tried from you site and all I can say is you have such a treasure trove of baking goodness here!

    I’m so glad I found your site (my family, friends and co-workers are glad too!) My sisters and I bake all the time but now that we’ve gotten our own families and work its been such an effort to bake for fun…you (and other Daring Bakers) inspired me to start up again. I really see sites like your as a way to connect people…thanks for being so unselfish with your time and talents!!

    Keep up the great work!!

Trackbacks

  1. [...] (Original recipe from:  Peabody) [...]

  2. [...] no response. He of course wrote another message upset that I had deleted his comment. That he read Rose Colored Glasses post and wanted to know why I don’t allow negative comments? Um, I do if they are about how a [...]

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