monday {menu}

{recipe from... h e r e}

b a n a n a

crumb cake

Ingredients...

• 1/2 cup butter {softened}
• 1 cup sugar
• 3 ripe bananas {mashed}
• 2 large eggs
• 1 tsp vanilla
• 2 tbsp sour cream
• 1 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt

Crumb Mixture...

• 1/2 cup butter {softened}
• 1 cup brown sugar
• 1 cup flour
• 3/4 tsp cinnamon

Instructions...

1. Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.
2. Combine softened butter and sugar in a bowl and beat until well combined.  I used a hand mixer but you can mix it by hand or with a stand mixer.  Add mashed bananas and combine.  Add eggs, one at a time and stir well after each addition.  Add vanilla and sour cream, mix to combine.  Note:  The mixture will seem thin but that is how it is supposed to be.
3. Add flour, baking powder, salt and stir until just combined {don't over mix}.  Pour into the bottom of the greased 9x13 pan.
4. In a small bowl combine all of the crumb mixture ingredients.  Work the mixture together into small crumbs using a fork.  Don't over work the mixture or you will get a paste and it will change the texture of the bread.  Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean.  Serve warm or cool and cover.  Store at room temperature for up to 3 days.

happy sunday...

get anchored {for sale}

1.) Navy Anchor Tote Bag
$ 19.00 
 {tax + ship}

The perfect bag for e v e r y t h i n g...

. market trips

.sleepovers

.meetings

.catch all
.beach bag

&  Y E S I can ship to you!

big plans

{all picture from rustic rooster pinterest... here}

Any big plans this weekend? I sure do! Friday, were decorating gingerbread houses with the cousins... Always a huge mess, but defiantly a memory maker! I think last year, I used a hot glue gun & burned my finger. Good times... But that didn't stop us {me}. Our houses turned out fabulous. This year I bought pre made ones from Sprouts. I'm hoping they're   still together when I open the boxes up. Keep you posted. On Saturday, we're going to Ryan's first pre-season rugby game. Always an adventure. His season hasn't started yet, but they're prepping the kids & seeing what level skills they're at. It's always exciting to watch.  Sunday, I'm attending my 1st 1/2 marathon training meeting by a running coach. Right now I'm training on my own with a schedule I found on pinterest {here}. I really like this schedule. You start slow & gradually increase your miles. I'm on week 8 & I feel great!  Busy weekend. Oh forgot to add in Christmas shopping. Shhhhh I haven't even started yet. Truth, I don't really care this year. I'm not stressing myself out! My kids will survive if they don't get the latest & greatest. Plus, the day after Christmas we leave super early for the east coast so I don't want too much to deal with. So do you have any big plans for the weekend... Do tell! Happy Friday everyone! 

monday {menu}

{recipe from... here}

INGREDIENTS

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon kosher salt

1/2 cup (109 g) packed light brown sugar

6 tablespoons (84 g) unsalted butter, at room temperature

4 tablespoons (84 g) unsulphured molasses

1 tablespoon (21 g) honey

1 egg (60 g, weighed out of shell) at room temperature, beaten

1/2 teaspoon pure vanilla extract

Royal Icing, for decorating (optional)

DIRECTIONS

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

• In a large bowl, place the flour, xanthan gum, baking soda, cinnamon, ginger and salt, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, molasses, honey, egg and vanilla, mixing to combine after each addition. The dough will be thick and sticky.
• Transfer the dough to a large sheet of unbleached parchment paper, cover with another sheet of parchment and roll into a rectangle about 3/8-inch thick (more than 1/4-inch, less than 1/2-inch). If you are concerned that the dough will be difficult to handle, place it in the refrigerator or freezer after you roll it out to allow it to firm up. Pull back the top sheet of parchment paper, dip a gingerbread man cutter in all purpose gluten free flour or cornstarch, and use it to cut out shapes from the cookie dough. With each cut, jiggle the cutter back and forth to create a neat shape. Place the dough on a flat, portable surface like a cutting board and place in the freezer until firm (about 10 minutes).
• Once the dough has chilled, peel back the rest of the dough from around the cut-outs and gather the scraps. Then carefully peel off the cut-out shapes and place them, about 1 1/2-inches apart, on the prepared baking sheets. Repeat the process with the remaining dough until you have used it all.
• Place the cut-outs on the baking sheets in the refrigerator or freezer until firm (about 20 minutes in the refrigerator, or just 5 minutes in the freezer). This will help them keep their shape during baking. Place in the center of the preheated oven and bake until just set, about 8 minutes. Remove from the oven and allow to cool completely on the baking sheets. Decorate the completely cooled cookies with royal icing, if desired. Allow the icing to set for 24 hours before stacking the cookies.
  
  
  
  
  
• 
  

happy december {sunday}...