Going Bananas!!

So, what is a household to do with extra ripe bananas that noone wants to eat? Why make Banana Nut Bread of course!

This happens every so often at my house.  This fruit which sometimes disappears and sometimes doesn't, makes for great breads and muffins. 

Here's a recipe we've been making in my family for many years. According to my recipe book, I got it from my Aunt, my Mother's older sister.

Since my daughter attends a "Nut Free" (really is that possible?;)) school, I make her a few for snack before adding the nuts in. :)  Seems silly to write that you're thinking to yourself? But, I've done it before.  Told her I was making something cool for snack and have had a momentary lapse of thinking and added the nuts in. There goes the snack for the week.

This is a pretty forgiving recipe too. If you have an extra banana feel free to add it in.

I use loaf pans, muffin pans, or mini muffin pans for this recipe.  Hope you'll enjoy it!  :)

Banana Nut Bread

Preheat oven to 350 degrees. Grease baking pans or prepare muffin tins.

Mix the following ingredients together.

2 cups AP Flour
1 cup sugar
3 bananas (mashed)
1 tablespoon lemon juice
1 stick unsalted butter (softened)
2 eggs (beaten)
2 tablespoons yogurt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts, chopped

Bake!

Loaf - approximately 1 hour.

Muffins - 10-17 minutes according to size.

Cookies, As Party Favors?

Cookies and handmade treats have grown to become a familiar part of the "party favors" in goodie bags for a few years now. There's just something about a sweet treat that makes everyone happy on their way home. :)

A lot of friends whom I see regularly, know that in this "process of my life" is my ongoing affair with starting a personalized diaper cake and party favor company.  :) When I get orders it's a humbling feeling and the creative juices flow through my brain. ;) 

My latest was a Mad Science themed birthday party. Um... when I think Mad Science, I think beakers, flasks and test tubes! So, I hunted around to see what I could find in those shapes. Can you believe I actually found Science themed cookie cutters?! Amazing!

So, with the cutters ordered, I went on to thinking about decorating them. :) The mom of the birthday boy and I came up with the colors and the request that "bubbles" going up the flask was made. YEAH! I was super excited. :)

After much piping and flooding, here's the final product. :)


Beaker Cookies



Beaker Cookies All Wrapped Up!





At the Party....

Pic by CB



Pic by CB



 

Pic by CB



Now I know what to make for the Science Fair! ;)

As I wrote this up, it got me thinking back to when I first started out making cookies on a stick...Here's a look at the first ever "cookie bouquet" I made for a friend's baby shower. :)

My First Cookie Bouquet

Here's my latest, updated version...



Ducky Bouquet





Ducky Cookie :)





At a Baby Shower....



Pic. by YR

Happy Baking & Creating....   :)

Potlucks: How "Lucky" are you?

Last week (yikes! this week's gone by fast!) we went to a friends house for dinner. I offered to bring something and we settled upon dessert (ha! ha! I know what you're thinking). :o) No brainer for me. Of course, given the option I would always pick bringing Dessert over dals, curries, and rice dishes. ;)

As I asked around my house for suggestions or cravings which needed filling, we finally settled upon Carrot Cake.  It's one of my favorite recipes. I found it on the back of a buttermilk carton many, many years ago and adapted it to my family's liking.

Here's the recipe, hope you'll give it a try.

I've always made it either as a Bundt cake or cupcakes sans frosting (do we really need more sugar?).  :)   But, feel free to try the other pans: 2 - 8 or 9 inch round pans would be great. Especially layered with a cream cheese frosting. :)

Enjoy!





Subha's
Carrot Cake



Subha's Carrot Cake
(adapted from the original recipe of the Blue-Ribbon Carrot Cake)

3 eggs
3/4 cup Extra-light Olive Oil
3/4 cup whole, low-fat or non-fat buttermilk
2 cups sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 cups grated carrots
1 cup (8oz) coarsely chopped walnuts


Preheat oven to 350.

1. To make cake: In a mixing bowl with electric mixer, beat eggs, oil, buttermilk, sugar, and vanilla until blended.

Add flour, baking soda, cinnamon, and salt; mix until incorporated.

Blend in carrots and walnuts.

Pour into 1 greased 9 by 13-inch baking pan or 2 greased 9-inch layer cake pans, or 1 greased Bundt pan.
In a 350 oven, bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.

2. While cake bakes, make frosting if you would like. Remove cake from oven and let cool for 10 minutes.  If you have a seperate serving plate then, remove from pan.

3. Allow cake to cool fully.

4. After cake cools, frost and refrigerate at least an hour until frosting is set.

The cake may be refrigerated for several days.