This recipe comes from my Grandma Donna’s collection. When we went through her cookbook collection several years ago to put together a family cookbook, I wanted to include a zucchini bread recipe because I remember her baking it at least a few times when I was growing up. I believe this recipe came from a church cookbook that she owned.Continue reading “Zucchini cream cheese bread”
I have had this post in drafts, in its entirety, since July 2019. It’s almost been a year! I just never uploaded pictures to it, then lost the pictures and here we are. I updated the recipe a bit and made the muffins again. Old words, new photos, carrot apple muffins. Enjoy!
My baby is quickly turning into a toddler. She’s a toddler who loves to eat and I’m thankful she’s not picky yet. To try to keep up with her appetite and nutritional needs, I’m trying to give her more healthy “big kid” food and not rely on purees as much. She’s become a lot better at picking food up, putting it in her mouth and chewing it. Adults don’t really think about how eating involves all those skills that babies have to learn.
If you don’t have a toddler to feed, you can certainly still make these muffins. The recipe is very easily adjustable and they make a great healthy snack. You can easily make them more sweet by adding sugar or chocolate chips. If you don’t have mashed sweet potato readily available, canned pumpkin totally works.
A few weeks ago, I made cinnamon rolls for my grandma’s 95th birthday party. I started them the night before the party, after Maggie went to bed. Although it did take a few hours including 1 hour for the first rise, it was totally worth it.
Everyone has their own favorite banana bread recipe, it seems, and the Internet has plenty so what am I doing adding another? Well, when I looked for a recipe to make banana bread a few weeks ago, I didn’t find one that I loved. Either they called for ingredients I didn’t have on hand, or they seemed too simple and I wanted to add a bit more flavor to them.
I ended up turning to a basic recipe. I added almond flour and almond extract as well as a few spices, and substituted brown sugar for about 75% of the white sugar.
I’m so glad it’s fall! Or at least, it feels like it should be fall. Even though it’s still 90 degrees in Southern California and will stay around those temperatures until late October, most likely. But just 12 days until it’s officially fall!
I’ve started decorating the house for fall with a fake leaf garland above the mantle, candles, a few small decorations, and later in the month, I’ll put the Halloween things out. I’m not too crazy about Halloween because I’m a baby and it used to scare me growing up. You will never see me at a haunted house. I’m getting into the idea of Halloween a little now though, especially because my husband and his family like it.
Last weekend, I had company over and took that as a good reason to try out a new recipe. I wanted to make a coffee cake because it’s delicious and perfect for a relaxing brunch.
I like reading recipes and then combining them to get the outcome I’m looking for, and this banana coffee cake creation is a direct result of that. It’s made from combining three different recipes on three different websites to get exactly what I was picturing in my head when I started searching for recipes. I’m not experienced enough to completely develop recipes from scratch (if you are, please tell me your secrets/methods), so this is my work-around.