Tuesday, January 29, 2013
Monday, January 21, 2013
Super Easy Strawberry Banana Bread
I'm on this kick to use what we have in our fridge or pantry without having to run to the store for one or two items. So call me frugal, s'okay.
Here's where the beauty of Pinterest comes in. Most of the recipes (especially if they come from a blog) are usually tried and true. So when I searched for a recipe using frozen strawberries (which we picked last summer) and a ripe banana, I found a recipe for 'Strawberry Banana Bread.'
Though this recipe was for one loaf, I doubled it to make two loaves and adapted it so I could use whole eggs instead of egg whites and increased the amount of baking soda*.
2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon cinnamon
2 eggs beaten
2 teaspoons vanilla extract
2 cups strawberries, diced (can use frozen berries)
DIRECTIONS
1. Preheat the oven to 350°F. Spray two 9x5 bread loaf pans with cooking spray.
2. In a large mixing bowl, combine the flour, sugars, baking soda, cinnamon and stir to combine. Mash one banana with a fork and slice the other one.
3. Add the mashed banana to the dry ingredients and stir. Add the oil, beaten eggs, vanilla and stir until just combined. Gently fold in 3/4 cup strawberries. Pour batter into prepared pan and top with 1/4 cup strawberries and banana slices, pressing them gently into the surface of the batter.
4. Bake for 45 minutes, or until toothpick comes out clean (Depending on moisture content bananas and berries, cooking times may vary from 40 to 50 minutes).
Allow bread to cool before removing it from the pan.
Here's where the beauty of Pinterest comes in. Most of the recipes (especially if they come from a blog) are usually tried and true. So when I searched for a recipe using frozen strawberries (which we picked last summer) and a ripe banana, I found a recipe for 'Strawberry Banana Bread.'
Though this recipe was for one loaf, I doubled it to make two loaves and adapted it so I could use whole eggs instead of egg whites and increased the amount of baking soda*.
Strawberry Banana Bread
(makes 2 loaves)
2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon cinnamon
2 medium ripe bananas (mash one and slice the other)
1/2 cup canola oil2 eggs beaten
2 teaspoons vanilla extract
2 cups strawberries, diced (can use frozen berries)
DIRECTIONS
1. Preheat the oven to 350°F. Spray two 9x5 bread loaf pans with cooking spray.
2. In a large mixing bowl, combine the flour, sugars, baking soda, cinnamon and stir to combine. Mash one banana with a fork and slice the other one.
3. Add the mashed banana to the dry ingredients and stir. Add the oil, beaten eggs, vanilla and stir until just combined. Gently fold in 3/4 cup strawberries. Pour batter into prepared pan and top with 1/4 cup strawberries and banana slices, pressing them gently into the surface of the batter.
4. Bake for 45 minutes, or until toothpick comes out clean (Depending on moisture content bananas and berries, cooking times may vary from 40 to 50 minutes).
Allow bread to cool before removing it from the pan.
* I read somewhere that if your cakes are turning out deflated it's because there isn't enough baking soda. The original recipe used half the amount of baking soda, so I doubled it to make sure the cake wasn't too flat.
Thanks to Averie from Averie Cooks, for her rendition. This cake is moist and not too sweet and yet our kids still like it. It's also very easy to make, hope you enjoy this recipe!
Thanks to Averie from Averie Cooks, for her rendition. This cake is moist and not too sweet and yet our kids still like it. It's also very easy to make, hope you enjoy this recipe!
Thursday, January 10, 2013
What To Wear In The Winter
Okay, before anyone busts a brain cell thinking that here in the Midwest, I actually walk around in a $1,435 Burberry coat, relax. Because I don't. My coat is similar but it's from Old Navy and I bought it on sale and with a coupon. I do however, never leave home without my iPhone or my designer bag.
I love this ensemble because it gets really chilly here in the winter and I have a tendency to layer. Last week I even bought leg warmers. I haven't owned a pair since I was 15!
Since I'm a closet techie freak, I think those gloves are awesome, keep your gloves on and still be able to scroll on your phone. Cool idea, I mean warm idea...
So what's your winter wardrobe entail? And what do people wear in the warmer parts of the country during the winter?
Wednesday, January 9, 2013
Leftover Ham & Split Pea Soup
I am so excited to use my new knives that I got for Christmas. It makes me feel like I could be on "Chopped" or "Top Chef." (Yeah, it's that good.)
Over the Christmas break, Husband made a ham. I'm not big ham fan, but I thought I'd better come up with something to do with all the leftovers. Here is one of the recipes that uses the ham bone and leftover meat and is pretty yummy, if I say so myself.
Leftover Ham & Split Pea Soup
Serves: 6; Prep & Cooking Time: 2 hours and 20 minutes
1 pkg (2 cups) dried split peas, rinsed
2 medium stalks of celery, sliced
1 medium carrot, finely chopped
Leftover ham bone (with a little ham still on it)
6 cups water
1 tsp salt*
1/2 tsp dried basil leaves
Pepper to taste
2 cups of leftover ham, chopped into bite-sized pieces
*I omit the salt if the ham is particularly salty.
DIRECTIONS
1. In a Dutch oven or large pot, combine and mix all ingredients. Bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 - 2 hours or until peas are tender and soup thickens.
2. Remove ham bone and add cut up ham pieces.
TIP
This soup can be frozen. If soup becomes too thick, just add water.
Enjoy!
Saturday, January 5, 2013
Free Calendar Wallpaper For You!
Husband and I ended last year by shoveling snow off a portion of the lake and creating an ice skating rink for our kids. (Who am I kidding, I'm as excited as my eight year old!)
I used to coach figure skating to beginners before I had kids and these are the same boots and blades I used. After 3 kids and many years later, my feet have expanded to a size bigger and when I put on my skates it feels like I am on pins and needles, later they are so numb I can't even feel them, until I take them off again and the tingling continues for another 30 minutes. Oh, for the love of ice skating!
But I digress...so we are in the process of learning how to make the perfect ice rink and loving the winter season of the Midwest.
I'm really hoping that this year is a good one for you. My BFF and I were talking the other day about how hard life can be and how we as moms, often feel overwhelmed with even the smallest of details. This year I hope for more balance, a little more peace of mind and the ability to find joy in every moment.
Happy New Year!
Monday, December 31, 2012
Lemon Cupcakes W/ Lemon Buttercream
Last year I made some lemon cupcakes from scratch. I wish I could say they were okay, but they were so dry, they could choke a horse. This year I wanted to improve them, because I really like lemon cupcakes! Here is the new improved version that I put together.
*Important tips: if you use salted butter, skip the salt and if you don't have a fresh lemon, you can substitute bottled lemon juice. Fresh is best, but I hate stressing out over cupcakes!
*I was going to put candied lemon zest on top of the icing, but was too lazy to do the work, if you want to try, here is the recipe. Otherwise I ended up turning it into a lemon topping that I spread on top of the cooled cupcakes before frosting them. It gave them an extra oomph of lemon flavor that worked well.
Lemon Cupcakes With Lemon Buttercream Icing
CUPCAKES
2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1 stick (8 tablespoons) of unsalted butter
2 eggs
1/2 cup fat-free milk
1/4 cup freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
ICING
1 1/2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
*LEMON TOPPING (optional)
Zest of 2 lemons
4 tablespoons freshly squeezed lemon juice
4 tablespoons sugar
DIRECTIONS
1. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
2. To prepare the cupcakes: Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract, and vanilla extract in a separate bowl. Add to the flour mixture and stir until smooth.
3. Spoon the batter into the muffin cups and bake for 12 to 15 minutes or until lightly golden and the cupcakes are springy when gently touched. Place pan on a rack and let cool for 5 minutes. Remove the cupcakes from the pan, transfer to the rack, and let cool completely.
4. To prepare the icing: Combine the confectioners' sugar, butter, lemon juice, and lemon zest in a bowl and beat until smooth. Spread some of the lemon topping over each cupcake with a small spatula and frost and add sprinkles after that. Makes 24 cupcakes.
Here's that lemon zest topping spread on top of the cupcakes...
This is where I practice my piping skills...
A little crystal sugar and snowflake sprinkles...
Hope you'll try them! The cakes were moist and the frosting/icing wasn't too sweet, but with a hint of lemon. Yum-o. Husband and I are taking them to a New Year's Eve party. I hope you all have a Happy New Year!
*Important tips: if you use salted butter, skip the salt and if you don't have a fresh lemon, you can substitute bottled lemon juice. Fresh is best, but I hate stressing out over cupcakes!
*I was going to put candied lemon zest on top of the icing, but was too lazy to do the work, if you want to try, here is the recipe. Otherwise I ended up turning it into a lemon topping that I spread on top of the cooled cupcakes before frosting them. It gave them an extra oomph of lemon flavor that worked well.
Lemon Cupcakes With Lemon Buttercream Icing
CUPCAKES
2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1 stick (8 tablespoons) of unsalted butter
2 eggs
1/2 cup fat-free milk
1/4 cup freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
ICING
1 1/2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
*LEMON TOPPING (optional)
Zest of 2 lemons
4 tablespoons freshly squeezed lemon juice
4 tablespoons sugar
DIRECTIONS
1. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
2. To prepare the cupcakes: Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract, and vanilla extract in a separate bowl. Add to the flour mixture and stir until smooth.
3. Spoon the batter into the muffin cups and bake for 12 to 15 minutes or until lightly golden and the cupcakes are springy when gently touched. Place pan on a rack and let cool for 5 minutes. Remove the cupcakes from the pan, transfer to the rack, and let cool completely.
4. To prepare the icing: Combine the confectioners' sugar, butter, lemon juice, and lemon zest in a bowl and beat until smooth. Spread some of the lemon topping over each cupcake with a small spatula and frost and add sprinkles after that. Makes 24 cupcakes.
Here's that lemon zest topping spread on top of the cupcakes...
This is where I practice my piping skills...
A little crystal sugar and snowflake sprinkles...
Hope you'll try them! The cakes were moist and the frosting/icing wasn't too sweet, but with a hint of lemon. Yum-o. Husband and I are taking them to a New Year's Eve party. I hope you all have a Happy New Year!