ahhh... it's this saturday!

 

monday {menu}

 

{recipe from... h e r e}

Maple Banana Bread 

Ingredients

• 1 ¾ cups (245g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick/115g) unsalted butter, softened to room temperature
• ½ cup (100g) brown sugar (or granulated sugar)
• ⅓ cup (80 ml) maple syrup
• 2 large eggs
• 1 ¼ cups mashed bananas (3-4 bananas)
• 1 teaspoon vanilla extract
• ¼ cup (60 ml) plain yogurt or sour cream
• ¾ cup (80g) walnuts or pecans, roughly chopped
• ⅓ cup maple syrup , for the topping

Instructions

1. Preheat oven to 350°F/180°C. Grease a 9×5-inch loaf pan.

2. In a medium bowl sift together flour, baking soda, and salt. Set it aside.

3. Using a mixer fitted with the paddle attachment, beat together butter and sugar until fluffy, 3-4 minutes. Add ⅓ cup maple syrup and beat for one more minute. Scrape down the sides and the bottom of the bowl as needed. On medium speed, beat in the eggs one at a time, beating well after each addition. Add mashed bananas and vanilla extract and beat until well combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add the yogurt or sour cream and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not overmix – the less you mix, the lighter the bread will be. Mix in the nuts, reserving a few for garnish.

4. Pour batter into prepared loaf pan and top with reserved nuts. Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, cover the pan loosely with aluminum foil (I cover mine after 30 minutes to help prevent it). Remove from oven and place the pan on a wire rack.

5. Warm the maple syrup in a small saucepan over low heat until heated through (or for a few seconds in the microwave). Drizzle slowly over banana bread while the bread is still warm. If the syrup doesn’t soak in completely, poke a few holes with a toothpick. Allow the bread to cool completely in the pan.

6. Store bread at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature. The bread can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.

happy sunday...

 

don't forget

 

twinning

 

{pictures are from... rustic rooster pinterest}

I love a good twinning day! Do you match you décor? I think that says a lot about you... Your strong & confident in your choices! What do you think?

garden {fruit & veggies}

 

Ok, I think I'm going to do it.... Start a fruit & vegetable garden. I've been wanting to for a while now, but with life & all my day to day activities I keep putting it on the back burner. But, after talking with Taylor, my daughter, we decided to do it!  We want to eat clean & it would be nice to not have to buy it from the market either... Save a little money as well! I'll keep you posted when I get my planters... Plus, get ready for me to reach out for some tips on garden! Can't wait! 

monday {dog menu}

 

{recipe from... h e r e}

Cinnamon & Honey Dog Donuts Recipe

INGREDIENTS:

• 1 cup wholemeal flour
• 1 teaspoon cinnamon
• ½ cup applesauce
• 1 free range egg (beaten)
• 2 tablespoons honey
• 3 tablespoons warm water
• 50g plain yoghurt drops (for the icing)

INSTRUCTIONS:

Preheat oven to 350°F. Lightly grease six holes of a regular donut tray (this non-stick donut tray is an Amazon best-seller!)

1. Combine flour and cinnamon in large bowl.

2. Add applesauce, honey and egg to a small bowl and whisk until well combined.

3. Add the wet ingredients to the dry ingredients and mix to form a thick batter.

4. Mix in the warm water if the batter is too dry.

5. Fill each donut mould to the top.

6. Bake for 20 minutes or until cooked through. To test, insert a toothpick into the donut. If it comes out clean, the donuts are ready and can be removed from the oven. Allow to cool.

7. Melt the yoghurt drops in a small heat safe bowl over boiling water.

8. Dip each donut in the yoghurt. Set aside on a baking rack to set, and serve.

seeing pink

{all images from rustic rooster... pinterest}

Seeing pink isn't too shabby! Adding pink here & there... Works great for me! I'm loving all these images! Tell me what have you done to add pink in your home or your wardrobe? 

coffee table love

 

I just love a good coffee table dump. Ha Ha What I mean by that is... Books, candles, vases, shells, flowers & much more! Having all of those fabulous accessories on your coffee table is just fun! I know they can crowd the space, but truth... It just adds character. Gets people talking & definitely curious where they want to look & check all your goodies out!  So what's on your coffee table?

monday {menu}

 

Greek Yogurt Oatmeal

{recipe from... h e r e}

Ingredients  

• ▢1/2 cup old fashioned oats
• ▢1/2 banana, sliced (optional)*
• ▢pinch of sea salt
• ▢1 1/4 cup water, milk or a blend of both
• ▢1/2 teaspoon cinnamon + 1/2 teaspoon vanilla, optional
• ▢1/4 cup Greek yogurt + more if you'd like

Instructions 

• Add oats, banana slices and sea salt to a pot. Add water/milk and stir to combine. Add cinnamon and vanilla, if using. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
• Remove oats from the heat and stir in Greek yogurt. Start with 1/4 cup and add more if you'd like. Transfer oats to a bowl and top with your favorite oatmeal toppings. I used banana slices, blueberries, granola and peanut butter.

Notes

• You don't have to cook the oats with a banana, but I like the sweetness it adds. Instead of the banana, you could add another natural sweetener to sweeten the oats. Some options: maple syrup, honey, coconut sugar or even stevia.

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