It feels more like Autumn then Spring right now, so I baked. I have to say there are some awesome recipes out there in blogland. This morning I made Nutella Banana Muffins (add 1/8 C of flour for high altitude and cook a bit longer). You see from the picture below I only had one left of the dozen the recipe makes. They were yu-UM-meee. Also made a couple dozen cookies gotten from: Food and Whine and she got the recipe from: this great cooking blog. (didn't adjust for altitude on these, and they turned out fine, just had to bake a bit longer). I rounded off my baking binge with some Banana Bread made from a Martha Stewart recipe that was tweaked by my friend Colleen, then tweaked some more by me -- recipe below picture.
Pre-heat oven to 375 degrees F.
Grease one bread loaf pan and sprinkle with raw sugar
1 stick of butter - room temp
1 C of sugar
Sift, Mix then add to above:
1 C of flour (plus 1/8 C for high altitude)
1/2 C of whole wheat flour
1 tsp baking soda
1 tsp salt
Blend with above:
2 ripe bananas
1/2 C sour cream
1 tbsp vanilla
1 C sliced almonds (this was what Colleen added to the recipe and YUM).
Sometimes I feel the need to sneak some veggies in the kids' food and so when I'm up for it, I add 1/4 a cup of pureed carrots and 1/4 a cup of pureed zucchini. You can't taste either.
Pour into pan and top with a sprinkle of raw sugar.
Bake 50 -60 minutes (could end up needing to go a bit longer in the higher altitudes, I tried raising the temp but didn't work as well for me as just baking a bit longer).