Banana Zucchini Loaf

A month ago (yes, this post was a little long overdue) our bananas started aging much faster than we expected and morphed into leopard-skinned fruits. Such calls for a baking adventures involving over-ripened bananas. Yeeeee.

1. Decided to rebel and not listen to the recipe when it called for me to 'dehydrate' the zucchini by using whatever means I can find. Did not do that. The loaf was a little too moist.

2. Also decided to rebel and pretend that my bananas weren't "large bananas" and used 3 instead of 2 simply because I wanted to get rid of all these leopard wannabes. The loaf was a little too moist.

3. Essentially, the loaf was a little too moist.

But take that sad bit out and it was pretty delishhhh.

Back to Basics: Tate's Chocolate Chip Cookies

Tate's Bake Shop is a bakery located in Southampton, NY on the east end of Long Island. Although I've never been to the bakery itself, Tate's packages and sells its cookies, among other products, in various Whole Foods and other gourmet food stores. Surprisingly, I just found out that the deli I go to almost every morning on the way to work sells Tate's cookies (score!).

The thing about Tate's chocolate chip cookies is that they're crunchy. I love crunchy chocolate chip cookies and people think I'm crazy.

What.

Ever.

But I don't always have a chance to buy their cookies so I thought I'd try making them myself using the recipe from Tate's Bake Shop Cookbook. More pictures after the jump!