Books and Baking: We Are All Completely Beside Ourselves, by Karen Joy Fowler

I started to use Goodreads last year, mostly with the idea of kickstarting and tracking a good reading habit again. I finished the year on 15 books – which really doesn’t sound like much at all, but it’s probably the most committed I’ve been to reading intently in a good few years. I’m quietly chuffed to have made it to 15, to be honest! It has certainly helped that my college girlfriends and I started a book club, an exercise that has benefitted both my reading and my friendships in quite magical ways. 

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Lucky number 15 was Karen Joy Fowler’s ‘We Are All Completely Beside Ourselves’, which was to be our book club’s first novel up for discussion in the new year. I nominated this book after spying it on a number of bookish ‘2014 in review’ type posts; it was a page-turner with an exciting revelation. After a couple of memoirs, fantastic though they were (Lena Dunham’s ‘Not That Kind of Girl’ and Amy Poehler’s ‘Yes Please’), this felt like the perfect change of pace for us.

We Are All Completely Beside Ourselves is a story told by Rosie, who once had two siblings but now, seemingly, has none. It explores themes of family, memory and largely hinges on a revelation that (rather refreshingly) comes quite early in the book. I didn’t pick the reveal, so I won’t say too much because it really is a good little surprise. For me, the book gets a solid three stars: I liked it. It was the page-turner I needed it to be. I was compelled to discover the fate of Rosie’s family, and the nature of the revelation itself makes for some very interesting material throughout the novel.

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My chosen baked counterpart to We Are All Completely Beside Ourselves is yet another recipe from Baked: New Frontiers in Baking: Banana Espresso Chocolate Chip Muffins. The (rather vague) connection to the story lies in the revelation – so if you haven’t read the book and plan to, just don’t think about this too much, okay? And if I have spoiled it for you (sorry!), at least take consolation in this: these muffins are delicious. Way better than the book. So just make the muffins instead. x

Little Wanderings - Books and Baking 1

Banana Espresso Chocolate Chip Muffins
Yields 12
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 1/2 cups mashed, very ripe bananas (4-5 medium bananas)
  2. 1/2 cup sugar
  3. 1/4 cup firmly packed light brown sugar
  4. 1/2 cup (113g / 1 stick) unsalted butter, melted
  5. 1/4 cup full cream milk
  6. 1 large egg
  7. 1 1/2 cups plain flour
  8. 1 tsp instant coffee granules/powder
  9. 1 1/2 tsp baking soda
  10. 1 tsp salt
  11. 1 cup (170g / 6oz) dark chocolate chips
Instructions
  1. 1. Preheat your oven to 180°C (350°F). Spray a 12-cup muffin pan with nonstick cooking spray, or cheat and line with paper patty pans like I did.
  2. 2. Stir together the bananas, sugars, butter, milk and egg in a medium bowl.
  3. 3. In another medium bowl, whisk together the flour, instant coffee granules/powder, baking soda and salt. Make a well in the middle and pour in the wet ingredients, stirring until just combined. Fold in the chocolate chips.
  4. 4. Divide the mixture evenly between the 12 muffin cups. Bake in the centre of your oven for 20-25 minutes. You'll be able to tell they're done when a toothpick inserted into the middle of the muffin comes out clean.
  5. 5. Place pan on a cooling rack and leave for at least 15 minutes, before removing the muffins from the pan to finish cooling on the cooling rack.
  6. 6. Enjoy!
Adapted from Baked: New Frontiers in Baking, by Matt Lewis & Renato Poliafito
Little Wanderings http://littlewanderings.com/
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