Thursday, June 27, 2013
Wednesday, June 26, 2013
Just wanted to do a quick post on the blog for anyone that may have missed it… We are now on Facebook so you can like us here!
And since I know there couldn’t be a more boring post to liven it up here’s a awful(but cute) cell phone pic of Levi from last night! :)
Tuesday, June 25, 2013
Monday, June 24, 2013
There hasn’t been a whole lot of baking going on in my kitchen lately. I just haven’t seemed to figure out how to juggle a baby and baking. Specially since I’m back to work now. But when there’s extra ripe bananas on the counter and you have blueberries in the freezer then there’s no better time to break the non-baking streak.
I’m not sure that I’ve ever met a banana bread I didn’t like, but the addition of blueberries in this one made it even more delicious. My husband is not a big banana bread person so I might have almost single handedly eaten the whole loaf myself. Banana bread is a good lunch option, right? And since I’m about to fill my freezer with 40 pounds of blueberries I see plenty more of the sweet bread being made in my future!
Blueberry Banana Bread
- 2-3 medium-ripe bananas (about a cup and a half)
- 2 cups unbleached all-purpose flour (I used whole wheat)
- 3/4 cup sugar
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 cup chopped pecans (I omitted)
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp. vanilla extract
- 1/2 cup unsalted butter, melted
- 1 heaping cup fresh or frozen blueberries
Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan.
Mash the bananas well with a fork or coarsely puree them in a food processer and set aside.
In a bowl, stir together the flour, sugar, baking soda, salt, and cinnamon and pecans. In another bowl, whisk together the eggs, buttermilk, vanilla, butter and the mashed bananas. Make a well in the flour mixture and pour in the banana mixture. Stir together just until combined. The batter should be slightly lumpy. Gently fold in the blueberries, taking care not to break them up. Pour the batter into the prepared pan.
Bake until the top of the bread is firm to the touch and a cake tester inserted into the center comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and let cool for 30 minutes. Turn the loaf out onto the rack and let cool completely. Makes one 9-by-5-inch loaf.
Recipe Source: adapted slightly from the Williams-Sonoma Baking Book
Saturday, June 22, 2013
Right now I’m currently hanging out on the couch pumping Levi’s next bottle while he is laying on his quilt amidst his toys talking and cooing away! He is such a happy baby… happier now that he’s starting to pick his toys up and playing versus just staring at them. (this picture is from the other day…) Love this little guy!!
Sunday, June 2, 2013
Sleeping with Daddy
Great Grandma and Grandpa Snider
Having a “I’m hungry feed me now” meltdown
Friends Blake & Braydon