Monday, January 31, 2011

who would have thought so good out of something so nasty looking

so last night I was in the kitchen looking for something to snack on. And there they were.. Banana's. Browning over ripe, ruined banana's in my eyes. And I realized no they were perfect! So I mashed them in a bowl added the rest of the ingredients and an hour later I had amazing banana bread. Usually I'm not a fan of the stuff but this recipe from the joy of baking was great. 

Everyone rejoiced that mom had finally made something sweet in the house. It's been a few weeks that we have had such a nummy treat. First off I do not like to bake. It involved measuring, timing, and just to much concentration! 

Here is the finished product and recipe to follow. I hope your loved ones enjoy this as much as we did.

                             Banana Bread Recipe

1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position.  Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.  Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted.  Let cool and then chop coarsely.  
In a large bowl combine the flour, sugar, baking powder,baking soda, salt, cinnamon, and nuts.  Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.  With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.  (The important thing is not to over mix the batter.   You do not want it smooth.  Over mixing the batter will yield tough, rubbery bread.)  Scrape batter into prepared pan.  Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to 60 minutes.  Place on a wire rack to cool and then remove the bread from the pan.  Serve warm or at room temperature. This bread can be frozen.
Makes 1 - 9 x 5 x 3 inch loaf.
Tuesday, January 18, 2011

snow baby

my little snow baby!
It's been since November that we have been able to actually go outside and play. I cannot wait for summer so we can spend our days outside on our morning walks, swimming at the beach, going to the park, and just sitting in the yard on a blanket reading a book or two together.
Yesterday some scary things happen around here. Joshua choked to the point that he turned blue and was stiff. It was the most HORRIFYING thing for Justin and I. 
For hours after I was still shaking and just wanted to hold him close which I did. Thank god for watching over us.
Monday, January 17, 2011


It has taken me weeks to come up with an idea. I asked myself why do you want to blog? WHY NOT? It's not like I have anything better to do at 1 am after the kids are in bed and I'm so ready to just be me for a few hours. Basically I do nothing till I get so tired I can't keep my eyes open. 

                                                              My sweethearts!
I don't ask for much time just my two hours at night to surf the web and maybe catch up on some tv.


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