Saturday, October 8, 2011

Pumpkin Banana Bread


I had a really, really lovely birthday (week.)

Sometimes, the best things happen when you least expect it and I think that is just the very best.

You know I like banana bread for any circumstance. And back on that pumpkin kick, I bring to you an all purpose banana bread with a healthy dose of pumpkin. The result is a very moist, flavorful bread. Great with cream cheese. And perfect with a cup of hot tea.

Better start making some before everyone around you gets a cold. I'm getting one right now.

Next time, I'll share some special birthday treasures with you. Right now I am just moving way too slow.

Reserving energy to go to Taste of D.C. I'll let you know how it is!!


Pumpkin Banana Bread
makes 1 loaf

1 c brown sugar, loosely packed
1 stick butter, melted
2 eggs
1/2 of a 15 oz can pumpkin
1.5 bananas
2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1/2 tsp allspice
1/4 c buttermilk

- Combine brown sugar and melted butter. Add eggs, pumpkin and bananas to it.
- Mix dry ingredients in a small bowl and add to wet. Pour in buttermilk and incorporate. **Remember, you can always make buttermilk with a tbs or two of vinegar or lemon juice into your milk. Let sit a few minutes and you've got buttermilk!
- Pour batter into a greased loaf pan and bake at 350 for 40-60 minutes. My oven is wacky, so check your bread at 40 just to make sure.

Tuesday, October 4, 2011

Yogurt and a Birthday


We pause this pumpkin recipe extravaganza to bring to you a most necessary post.

Don't worry... I haven't entirely escaped pumpkin!

Today is my birthday and although I had to be away from G so that I could teach in Connecticut, my fantastic brother-in-law and girlfriend had a most delicious pumpkin birthday cake made for me with layered orange glaze and chocolate cream cheese frosting. To. Die. For.

Birthdays are about getting old. And about enjoying life. What do you need for both of those things?

Yogurt.

Don't ask, you just do.

And with this recipe, you can have it all of the time, made from scratch, for a fraction of the price and with a minimal amount of babysitting. I've been making it regularly now and got it from Rachel's site. Highly recommended!!



Crockpot Yogurt
makes about a half gallon

1/2 c greek yogurt
1/2 gallon whole milk
thermometer
crockpot

- Set crockpot to low. Poor in milk. Once milk reaches 170 degrees (2.5-4 hours) shut off crockpot and keep lid on, checking for temperature to cool to 110 degrees (an hour or so.) Stir greek yogurt into a cup of the warmed milk, then add yogurt mixture to crockpot. Cover with towels and allow to culture for 8-24 hours. Store in container, refrigerated, up to 4 weeks.
*** Keep 1/2 c of this yogurt for your next batch!!