just a sneaky peek…

I’m having so much fun with the December Mosh-Posh kit. LOVING IT! 🙂

This is my first month as a design team member for M.P. and I couldn’t be more excited! I haven’t crafted in weeks (just no time!) and having this assignment has forced me to carve out time in my day and I must say that I’m LOVING IT! I am so inspired by all the Christmas goodness… oh yum.

well gotta get back to my play before the girls get up!

– May

11/25 ornament shot…

As I put up my tree and ornaments I’ll share some that just inspire me…

something about the aqua + red + white glitter… yum. I can totally see this as a scrapbook page color combo for anything from summer to Christmas…

BOHNANA (aka banana)

“mommy, make BOH-NANA cake please!” I went searching because 1) I love banana walnut bread and 2) I have RIPE bananas often since it’s a staple in Elizabeth’s diet… this bread? SOOO GOOD!!!!!

Banana Walnut Bread
From Food Network Kitchens

1 1/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs, at room temperature

1/2 teaspoon vanilla extract

1/2 cup unsalted butter, at room temperature, plus more for preparing the pan

1 cup sugar

3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)

1/2 cup toasted walnut pieces

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Copyright 2001 Television Food Network, G.P. All rights reserved.
Recipe SummaryDifficulty: Easy Prep Time: 20 minutes Cook Time: 1 hour Yield: 1 loaf
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