Tag Archives: Baking

Pumpkin Bread

Baking is not my forté. Sometimes I accidentally skip steps like adding the sugar and/or leaving plastic tupperware in the oven while it’s preheating (we use our oven for storage when not in use).  But every once in a while I surprise even The Husband. I baked pumpkin bread with pistachios recently and somehow managed to not forget to add the pumpkin — or the pistachios. It tasted as pretty as it looked.

This recipe is from one of my favorite bloggers and photographers Lisa Thiele of With Style & Grace. I would never have thought to add pistachios to this baby, but so glad I did! Click here for the recipe (mine was not gluten-free).

All photos by me.


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Banana Muffins

This past weekend was the start of football season, which is a sad time for me. Hours of romantical time on the weekends will be lost as the Husband tries to juggle his fantasy football teams and his schoolwork. To ease my depression, I decided to be ultra naughty on Sunday by making and indulging in baked goods. I’m pretty conservative, so “naughty” to me means low-fat banana muffins. Also, wearing silk pajamas instead of flannel pajamas.

This recipe is from Cook This Not That. The secret is Greek yogurt, which adds moisture and you don’t have to use as much butter. It was pretty moist and nutty and almost as effective as Wellbutrin. I recommend.


3 large very ripe Bananas
2 tbsp Melted Butter
1/2 cup Greek Yogurt
2 Large Eggs
1 tsp Vanilla
2 cups flour
1/2 cup sugar
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Ground Cinnamon
1/2 tsp salt

Preheat oven to 350F. Combine the bananas, yogurt, butter, eggs and vanilla in a large mixing bowl, stirring to blend. In a separate bowl, mix together all the flour, baking soda, baking powder, salt, sugar and cinnamon. Gently fold the dry ingredients into the wet banana mixture and stir until fully incorporated. Scrape the batter into the prepared pan.  Bake on a low oven rack for 50 min. or until a toothpick inserted into the center of the bread comes out clean.  Let cool for 5 min. in the pan. Serve warm or at room temperature.

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Mini Blueberry Muffins

Sometimes I try to bake. I only ever succeed when I follow recipes exactly, which is why I’m not very good at it. I’m usually more unconstrained in the kitchen and this works well with almost anything that doesn’t involve flour. Unfortunately, muffins involve flour and I was in the mood for muffins.

I used this recipe. To keep from overdoing it in the calorie department, I made a lower fat version, substituted white flour with whole wheat flour and downsized the muffins with a mini muffin tray.

Vegas post to come as soon as I get some of the photos. Wait for it!

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Blueberry Nights

When life hands you blueberries make scones and get drunk.

The Husband was busy training for a cycling race and finishing up his final semester projects, so Lily, Poppy, the Monster and I had ourselves a girls’ day in. We made blueberry scones and watched Eat Pray Love in our pajamas. Then we decided a blueberry cocktail was the best way to find balance in our lives. Screw meditation. After that, we napped off our blueberry filled bellies. It was a nice way to spend a Sunday.

Blueberry Scone Recipe:

1 2/3 cup all purpose flour
1 tblsp baking powder
2 tblsp extra fine sugar
1 stick cold butter
1 cup milk
1 egg, whisked

Blend first four ingredients until reaches a breadcrumb consistency. Add milk and continue to blend. Spread dough on floured surface. Roll into whatever shape you fancy (I just shlopped it together in a ball cuz I’m lazy), brush with whisked egg and bake on greased pan until golden (about 25-30 minutes).

Blueberry Cocktail:

Soda water

Blend vodka and blueberries. Add a dash of soda water and splash of lemon.

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I Like the Word Cookie

You know the bitch in your office who’s always bringing in bowls of candy you can’t deny? I’m a classier version of that bitch. My treats are homemade. Girl Scout cookies are being passed around like drugs in the office this week so I thought a reprieve from store-bought baked goods was necessary. I whipped up a batch of chocolate chip cookies, kept a couple in case of a sweet emergency, and shipped the rest off to corporate headquarters for my coworkers to indulge in. Then I basked in the glow of compliments.

Adapted from this New York Times recipe.

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