B is for Buttercup & Roses
This beautiful photo recently showed-up as a thumbnail on my blog roll for Buttercup & Roses. GASP! Look how dreamy. If I ever had a little shop this would be among my inspiration photos for sure. Even the name is adorable and when reading owner/blogger Jennifer's profile, I am so impressed that she is just 25 years old. (I was a late bloomer. Gosh, at 25 I was back at college working on my English degree. TMI?)
~ b ~
B is for Banana Bread
My boys and I love banana bread. I actually don't care for buttery baked goods (despite the photo I found) so I was happy to find this recipe. I have made a few small adjustments (ah, tinkering) to the original. Easy to throw together and quite delish with a cup of coffee. I think I shall give it a cute name . . .
cottage banana bread
(Original version: Lower Fat Banana Bread II found at Allrecipes.com)
Photo credit: BHG.com
2/3 cup white sugar
2 very ripe bananas, mashed
¼ cup applesauce (or 1 little Motts cup)
1/3 cup skim milk
1 tablespoon canola oil
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
½ teaspoon salt
A little brown sugar and cinnamon
Preheat over to 325º. Spray a bread pan with non-stick cooking spray.
In a large bowl, beat eggs and sugar until fluffy. Beat in mashed bananas, milk, oil, applesauce and vanilla.
Add in flour, baking powder, baking soda and salt.
Mix just until blended.
Pour half of the batter into your bread pan and then sprinkle with brown sugar and cinnamon (how much is up to you); pour the remaining batter over. (Also yummy with a little more sprinkling of brown sugar and cinnamon on the very top, too.)
Bake in preheated pan until golden and a toothpick inserted into the center of the loaf comes out clean. About 1 hour.
Let cool and enjoy.
Bread packaging ideas from Martha Stewart. Even a can!
B is for Have a Beautiful Day