One quick thing before I get into my post–we are SO happy so many of you are enjoying your books! We’re hearing that there are some problems with some books–damage or upside down pages or pages sticking. We want you to be happy with your purchase, so please, please, please, if there’s something wrong with your book, contact the retailer you purchased the book from and they will exchange it for you. The only thing we can do is be sad that your book isn’t perfect.

From the moment Will was born, I was kind of dreading last week. Not because anything bad was supposed to happen, but because I knew it was going to test my limits as a work-at-home mom and that it was going to officially define the new normal for our family with a new baby. At first, it was just going to be me flying with a 2-month-old by myself to Denver and back for a speaking engagement with Sara.

And then we added the book launch in Salt Lake City.

So on Wednesday, Will and I flew to Salt Lake. And I missed my connection in Houston. And I used the credit the airline gave me for the missed connection to purchase a salad to eat on the plane. And I left it in the airport. And the airline lost my luggage. And by the time I got to my hotel on Wednesday night, there was literally nowhere I could eat, so the girl at the front desk mercifully opened the gift shop where I purchased this for dinner: 

When I woke up on Thursday morning, my luggage was still missing. And we had to be to the book launch by 10:00, so Sara and I went to Target and I told her to pick something out for me because I lack the ability to make decisions when I’m lactating. True story.

On Thursday night, United, Delta, and I played all sorts of games trying to figure out where my luggage was. Tricia, the amazing Delta agent, finally tracked it down in a town an hour away at someone else’s house (bet they thought they were winning the jackpot with the giant duffel  bag only to be disappointed to find it full of diapers, burp cloths, and Target shoes).

On Friday morning, I felt like the luckiest girl in the world to have my bag back just in time to fly to Denver.

On Friday night, I broke my front tooth while eating dinner. The night before our speaking engagement.

Luckily, the rest of the trip was relatively uneventful, and I made it home on one piece by Sunday afternoon, but it is currently Tuesday night and I’m still fairly shell-shocked by the whole experience. I wish I had a fairy godmother to wash, fold, and put away all my laundry, do my dishes, make me go to sleep, cook me food, and ensure I have enough time and patience for my children.

But alas, I don’t. But after being gone for so long, I did have an unread issue of Cooking Light and a bunch of overripe bananas. So, in the absence of a fairy godmother, you know what makes everything okay?

Banana bread. Specifically, caramelized banana bread with browned butter glaze. You cannot go wrong.

For the bread, you’ll need butter, bananas, dark brown sugar, vanilla or rum extract (or real rum), salt, baking soda, canola oil, eggs, and flour.

Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.

Slice the bananas. Set aside.

Over medium-high heat, melt 3 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.

Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.

Combine the buttermilk, oil, rum or extracts, and eggs in a large liquid measuring cup. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.

Pour the batter into the prepared baking pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it.

(Check out how gorgeous the crown on this bread is…foolproof, I swear!)

Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.

To prepare the glaze, you’ll need the remaining 1 tablespoon of butter, 1/3 cup powdered sugar, and 2 teaspoons of milk or half and half.

In a small saucepan or skillet, melt the 1 tablespoon butter over medium-high heat for 2-3 minutes or until it begins to get brown and fragrant (careful…things can go south REALLY quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in the powdered sugar and milk or half and half and drizzle over the cooled banana bread

and allow the glaze to set before slicing.

Supposedly makes 16 slices (ha).

Don’t forget!  We’ve got a couple of book signings this weekend:
Boise, Idaho: Saturday September 22, 11:30am-1pm.
Deseret Book Store, Boise Idaho (that’s the store on Overland, not Eagle Road)

Baton Rouge, Louisiana:  Friday September 21, 7 pm.
Barnes and Noble 7707 Bluebonnet Blvd, Baton Rouge

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