Bread | Luv What You Do

Cinnamon Swirl Banana Bread April 23, 2013

Filed under: Bread,Swimming — Luv What You Do @ 9:46 pm
Tags: Baking, Banana, Recipes, Swimming

I was hoping to get out on my bike one more time this morning before heading out of town for the weekend. The weather looked wet, and I wasn’t feeling motivated to get up and moving. Instead, I went to the park district for a swim. Between running Sunday and biking Monday, my body was pretty tired. However, I continue to be impressed with the fact that I am actually going to the pool. I’ve been swimming so many times this year that I’ve lost track!

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This morning, I started off with freestyle laps. I did three at my typically slow pace and then sped up for the forth for 15 minutes of intervals. Then finished off with a little over 10 minutes prone on the kick board. After 25 minutes, I was beat from head to toe and my heart was pounding from the intervals. I happily spent the next 10 minutes in the hot tub before dragging myself out to get ready for work.

I know I don’t even need to tell you guys how much I love making banana bread!

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So when someone hands me a bunch of nana’s right before I am heading out of town, I just HAVE to make some banana bread (even if the nana’s aren’t that brown).

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In search of a new banana bread recipe, I came across a Cinnamon Swirl Banana Bread from Lovin’ From the Oven.

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Even though I was thinking about a double chocolate swirl type bread, this recipe definitely caught my eye. I wanted to bring some mini bread loaves to work to share with a few coworkers, so I used three small pans instead of one big one.

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The breads baked up beautifully with a crispy top, and I was tempted to tear off a tiny taste of sweet crust.

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But I was able to resist! Barely…my kitchen smelled so wonderful!

Instead, I packed them up into colorful bags suited for sharing with friends!

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The breads still smelled amazing as I drove from the pool to work this morning, and my coworkers were thrilled to have homemade bread waiting for them at work.

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This post is filled with more amazing banana bread recipes!

Cinnamon Swirl Banana Bread

From Lovin’ From the Oven

Ingredients

For the bread:

3 over-ripe bananas, smashed up

1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

1 tsp vanilla

1 tsp baking soda

dash of salt

1 1/2 cups flour

For the swirl:

1/3 cup sugar

1 Tbs cinnamon

Directions

Preheat oven to 350. Butter and four a loaf pan (or spray with cooking spray).

Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!

In a small dish, mix together the sugar and cinnamon.

Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.

Bake for 50-60 minutes. Let cool 10 minutes before removing from the pan.

Note: If baking muffins or mini loaf pans, adjust baking time to ~35 minutes.

Comments (20)

Buttermilk Banana Bread March 20, 2013

Filed under: Bread — Luv What You Do @ 9:27 pm
Tags: Baking, Banana, Recipes

Are you sick of me complaining about the weather yet?

I hope you’re not sick of brown bananas and banana bread!

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I tell you this much…I am totally sick of waking up to this scene! Good thing it was Monday and the BOY’s car that needed to be brushed off instead of mine : )

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One thing that I never get sick of is seeing leftover bananas in my kitchen. I’m sure you are curious about what I do with all of this banana bread besides use it to warm my house on cold days (and save on candles because it smells so darn good)!

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For the most part, my banana bread is meant to share. The BOY won’t touch a banana and if I ate a loaf of banana bread every week, my jeans wouldn’t fit any more. So, I bring bread to work meetings, friends’ houses, my parents, and store some in my freezer for anything that may come up.

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I’ve been staring at this recipe for about 4 pounds worth of flour and with just a few ounces left and buttermilk in the fridge, I figured it was finally time to give it a try.

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As you know, I have baked and tasted numerous banana breads, so I just had to slice off a bite of this one before moving it to the freezer.

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It is one moist and delicious bread!

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More Recipes with Buttermilk

Dark Irish Soda Bread

Cornbread

Walnut Blueberry Banana Bread

Buttermilk Pancakes

Best Ever Banana Bread

From Gold Medal Flour

Ingredients

1 1/4 cups sugar

1/2 cup butter or 1/2 cup margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3-4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

Directions

Heat oven to 350 degrees. Grease bottoms only of one 9×5 loaf pan.

In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.

Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.

Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.

Comments (22)

Friday Morning Vacation March 15, 2013

Filed under: Bread,Breakfast,Life,Running — Luv What You Do @ 11:52 am
Tags: Banana, Paleo, pancakes, Recipes, Running, smoothie

I am beyond thrilled with my last minute decision to take the entire day off of work instead of working 5 hours in the morning and then driving back home (30 miles) before driving down to St. Louis!

I slept in well past my first patient, and I finally learned how to ~~make~~ flip pancakes!

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Yum! These are incredible!

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I had time to make another loaf of Irish Soda Bread to take with us this weekend.

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And then sat down to catch up on blog reading, emails, and tea drinking while my bread cooked.

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A little after 10am, I pulled my bread out of the oven and headed outside for some fresh air and sunshine. Both have been lacking this week! I also just needed some quiet and alone time, and the path is always so peaceful!

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With the all of the ice, snow, and rain these past few weeks, the path was a bit of a mess. There was ice along some parts that needed to be walked over and a flood so bad that I would have needed a canoe to get across. Running (and walking) along the trail, I felt calmer than I had all week!

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I walked in the front door just after the start of the Indiana vs Illinois basketball game, and.sat down to watch the game with a shamrock shake.

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Yea Right! It’s just a kale, orange, mango green smoothie, which is super tasty!

I definitely need to have more Friday morning vacations in my life!

Friday Morning Pancakes

Adapted from Two Ingredient Pancakes

Ingredients

1 banana, mashed

1 egg

1/4 cup almond meal

Directions

Combine all three ingredients and stir well.

Pour batter onto a pre-heated, coated-in-non-stick-cooking-spray skillet or fry pan.

Cook and flip! Top with your favorite pancakes toppings.

Comments (26)

Molasses Banana Bread March 9, 2013

Filed under: Bread — Luv What You Do @ 8:29 pm
Tags: Baking, Banana, Recipes

I buy my bananas at Costco for two reasons.

#1) I eat a lot of bananas (and their price is the best!)

#2) Leftovers make great banana bread (or baked banana oatmeal!)

I saved these last three bananas to make bread to bring to a friend’s house this weekend. I could have sworn that I had previously made a banana molasses bread, but couldn’t find it on the blog.

So I did a quick internet search and found a new recipe to try.

The best part is that it is a quick and easy recipe! You only need ONE bowl, so it’s perfect for over ripe bananas.

Baker’s Note: If you are measuring oil and something sticky (like molasses), measure your oil first and then use the same measuring cup for the molasses. It will slide right out and is super easy to clean.

I followed the recipe as written except that I left out the nuts.

The worst part about making bread to bring to a friend’s house is that it is frowned upon to slice yourself a taste test.

But if the batter and smell are any indication, this bread is a real winner! So upon further inspection it turns out that I was actually thinking about this Maple Banana Bread that I made earlier in the winter. Maple Syrup/Molasses…that’s easy to confuse! Either way, they both sweeten up banana bread beautifully!

Looking to try a new banana bread recipe, I shared some of

my favorites on National Banana Bread Day!

Molasses Banana Bread

From Random Pocket Notes

Ingredients

3 ripe bananas

1 egg, unbeaten

2/3 cup sugar

2 tablespoons light molasses

2 tablespoons olive oil

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts or chocolate chips (optional)

Directions

Preheat oven to 325 degrees and grease a 9×5 loaf pan.

Mash bananas well until no lumps remain. I used my hand mixer. Add unbeaten egg. Mix well.

Beat in sugar, molasses and olive oil.

Stir in flour, baking powder, baking soda and salt just until blended. Do not overstir! Stir in nuts (or chocolate chips) if using.

Pour into greased loaf pan. Bake for one hour or until tester comes out clean.

Cool slightly before slicing.

Freezes well!

Comments (26)

Have Buttermilk…Will Bake March 5, 2013

Filed under: Bread,Holidays — Luv What You Do @ 12:31 pm
Tags: Baking, Recipes

I made something with buttermilk (and couldn’t even remember what it was until I went searching through the blog) which is why I had leftover buttermilk in the fridge.

When I think buttermilk in the month of March, of course my mind goes directly to Irish Soda Bread. Doesn’t yours???

I have a slight Amazon addiction, which only feeds into my cookbook addiction, which is how I ended up with this new book from Elinor Klivans. Along with 49 other scrumptious looking recipes, she has a recipe for Dark Irish Soda Bread.

I didn’t have any caraway seeds but did throw in a handful of golden raisins.

My dough was super sticky and there was no way that I was going to get a smooth oval.

I but a big X in the middle of the bread and then baked it for 34 minutes.

The bread came out lumpy with a crisp crust.

Just like it’s supposed to!

I kept myself busy while the bread cooled and then immediately sliced it in half.

The middle was doughy and sweet with the slight hint of raisins.

This recipe is fantastic! It will definitely get you in the mood for St. Patty’s Day!

And consider yourself warned, if you find yourself snowed in today with this beautiful bread, it won’t last long!

More St. Patty’s Day Bread

Brown Irish Soda Bread

Soda Bread Scones

Do you like Irish Soda Bread? Please share your favorite recipe!

Dark Irish Soda Bread

From Fast Breads by Elinor Klivans

Ingredients

1 1/2 cups whole wheat flour

3/4 cup all purpose flour

1 tbsp dark or light brown sugar

2 tsp caraway seeds

1 tsp baking soda

1/2 tsp Kosher salt

2 tbsp melted unsalted butter

1 tbsp molasses

1 cup buttermilk

1/2 cup golden raisins (optional)

Directions

Position a rack in the middle of the oven; preheat to 375 degrees. Lightly grease a rimmed baking sheet with softened butter, then sprinkle lightly with whole-wheat flour; tap to discard any excess flour.

Combine both flours, brown sugar, caraway seeds, baking soda and salt in the large bowl of a stand mixer or hand-held electric mixer. Mix to combine on low speed; add the melted butter.

Combine the molasses and the buttermilk, then add to the mixer bowl, on low speed; beat for a minute or two, until a soft dough forms. Gather the dough into a ball and roll it around in the palms of your hands to smooth it; the dough will not be perfectly smooth. Form into an 8-inch long oval and place on the prepared baking sheet. Use a smooth-edge knife to cut a slash about 5 inches long and about 1 inch deep along the length of the loaf.

Bake for 30 to 35 minutes, until the bread feels firm and crisp and you can see that the bottom has browned when you lift it carefully. Transfer to a wire rack to cool 10 minutes.

Per author, the bread is best eaten fresh, but I thought it was just as flavorful day 2. Try it in French toast!

Comments (26)

Bananas for Banana Bread February 23, 2013

Filed under: Bread,Fruit — Luv What You Do @ 10:42 pm
Tags: Baking, Banana, Recipes

I need to take a quick break from the breakfast kick I’ve been on to properly honor bananas!

Because…Today is National Banana Bread Day, and it is no secret that I am a HUGE banana bread fan!

I mean, have you seen my Recipe Page. It’s overflowing with banana and banana bread recipes.

Bring on the Banana Bread…

Banana Almond Butter Bread (Gluten Free)

Classic Banana Bread

Clean Banana Bread

Dark Chocolate Covered Raisin Banana Bread

Flour’s Famous Banana Bread

One Bowl Banana Walnut Bread

Peanut Butter Banana Bread

Rum Coconut Banana Bread

Strawberry Banana Bread

Cinnamon Swirl Pumpkin Banana Bread

Pumpkin Banana Bread

But wait, there’s more…

Cinnamon Swirl Chocolate Chip Banana Bread from Sally’s Baking Addiction

Oat Flour Maple Banana Bread from Baker By Nature

Spiced Apple Banana Bundt Cake from Averie Cooks

Double Chocolate Banana Bread from Satisfy My Sweet Tooth

Chocolate Avocado Banana Bread from Allyson Karamer’s

Whole Wheat Brown Sugar Banana Bread Pancakes from How Sweet It Is

Reese’s Peanut Butter Banana Bread from Cookies & Cups

Cherry, Banana, Coconut Butter Bread from Oh She Glows!

I think I should rename this blog 365 Days of Banana Bread!!!

Did you eat banana bread today?

What is your favorite banana bread recipe?

Comments (28)

Hooray for Winter Running! February 16, 2013

Filed under: Bread,Running — Luv What You Do @ 4:25 pm
Tags: basketball, cold, Corn, Running, Shopping, snow, winter

To begin I must admit that we still have NO food in our house. Not one trip to the grocery store this week! I was lucky that we had a chili Valentine’s Day party at work with leftovers on Friday for lunch. So before I even had water boiling for tea this morning, I was making a grocery list. I have been itching to get outdoors and run all week. Mostly because the weather has been a little warmer than usual, and I have seen the sun shining from inside my office. So despite the 20 degree announcement on my cell phone this morning, I layered up for an outdoor run.

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Trail shoes and all!

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The sun was shining this morning, but failed to show up when I exited the front door. I ran the long way through the neighborhood towards the forest preserve path. It was definitely colder than I would have liked but tolerable.

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The path was quiet and peaceful! I ran a little under 5 miles at a slow and steady pace with a few walking breaks over the icy concrete.

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I had to laugh that the only time I almost fell was when I slipped while walking, not running. The benefit of all of my layers is that I had room to stash my phone to snap a few pictures. Between the cold and my bulky shoes, I felt much slower than my recent speed intervals around the track, but I was happy for the longer run.

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Recently, my runs have been much shorter (30-35 minutes) due to some changes in my work schedule. I was feeling much better about this after reading an article in Women’s Running Magazine last night about speed training. New research is supporting that shorter runs can burn calories and improve your fitness just as well as longer runs when you increase your intensity. One of the treadmill workouts, which surprised me, suggested sprinting for 8 seconds, followed by a 12 second recovery. That is one that I have never heard of, but looking forward to trying.

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I have been doing most of my winter running along the track alternating between 90/90 second intervals, 60/120 second intervals, and tempo runs in preparation for a few middle distance runs I am signed up for this spring. I am hoping to add in a spring half marathon, which will hopefully motivate me out of the house again for longer, cold weekend runs. Post run, I have been refueling with multiple variations of the Green Smoothie.

After this morning’s run, I drove out to Whole Foods to meet my Mom for lunch. We both LOVE collecting our favorites from the hot bar and salad bar and sharing them tapas style with a big bottle of water. She had to spend the rest of her Saturday working, so I got to wander the aisles of Whole Foods tasting samples and scooping up groceries. Then moved on to Costco to do the same thing.

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I walked in the door with my arms full. The BOY was involved with the Indiana v Perdue game…no surprise there. After unloading my groceries, I baked up an amazing smelling cornbread for a get together with friends tomorrow. I typically make more of a sweet cornbread, so this easy recipe from Paula Deen was a nice change of pace.

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I caught the second half of the basketball game while sipping some warm tea that we picked up in Sarasota. I now have the perfect amount of time for a quick afternoon nap before the BOY and I head out for dinner tonight.

What kind of winter running have you been doing?

What is your favorite interval training workout?

Comments (15)

WIDS and More Comfort Food February 2, 2013

Filed under: Bread,Exercise — Luv What You Do @ 9:26 pm
Tags: Baking, Banana, basketball, Pumpkin, Recipes, snow, snow shoeing

WIDS = What I did Saturday

Ps I totally made that up…not too sure what I think of it : )

Two things going on here…

#1 I spent the day snow shoeing and it was amazing!

However, I don’t have all of the pictures (there were three of us and numerous phones/cameras), so I just can’t complete the post of my super cool Saturday activity just yet.

#2 I have another recipe to share with you!

And it is a good one for a cold winter weekend. Sometimes, I find a recipe and then go in search of all of the needed ingredients. Other times, I have exactly what I need at home (overripe bananas and half a can of pumpkin puree) and go in search of a recipe.

In this case, it was the second scenario that led me to find this healthier take on pumpkin bread.

It is no secret that I am a HUGE fan of quick breads! And you’ll definitely notice a theme here with my last few posts. Lentil Chili, Crockpot Peanut Butter Chicken, and bread…they are all comfort foods perfect for a lazy weekend at home, which is exactly what has been going on here this winter!

This bread uses maple syrup instead of sugar, and a subs in half whole wheat flour for a healthier version of the original.

As always this bread smells incredible!

Therefore so will your entire house!

So, don’t say that I didn’t warn you!

After a wonderful day frolicking in the snow, there is nothing better than a warm slice of pumpkin banana bread smothered in fresh jam or homemade nut butter!

I’m sure you’ll agree!

Looking for More Pumpkin and Banana?

Cinnamon Swirl Pumpkin Banana Bread

Pumpkin Banana Baked Oatmeal Bars

Ok, there is one more thing going on here…

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But it is way too close to talk about right now!!!

Pumpkin Banana Bread

From Rebecca Thinks…

Ingredients

2 mashed ripe bananas

1 can pumpkin puree

1/4 cup vegetable oil (you can use corn oil, canola oil, or olive oil or experiment with your favorite)

1/2 cup maple syrup

2 eggs

2 cups flour (try whole wheat pastry flour or 1 cup all-purpose flour and 1 cup whole wheat flour)

1/2 cup rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

(I also added in a sprinkle of ground clove)

Directions

Preheat oven to 350 degrees.

Lightly coat an 8 1/2- x 4 1/2-inch loaf pan (or four mini loaf pans) with vegetable oil, and wipe off the excess.

Place mashed banana, pumpkin puree, oil, maple syrup, and eggs in a large bowl. Beat with an electronic mixer on low speed.

Place flour, oats, baking powder, baking soda, salt, nutmeg, ginger, and cinnamon in a medium bowl, and stir with a whisk.

Add flour mixture to banana and pumpkin mixture, and stir or lightly beat until just moist.

Pour batter into loaf pan, and bake for one hour or until toothpick placed in center comes out clean. Allow to cool before serving.

Stories of snow shoeing coming soon…

Comments (17)

End of Year Cookies December 30, 2012

Filed under: Bread,Breakfast,Cookies,Dessert — Luv What You Do @ 10:57 am
Tags: Baking, breakfast, cranberries, Recipes, white chocolate

I am on the road….to recovery AND to Costco!

I haven’t run in over a week and it seems like forever since I’ve posted about exercise, so I am taking one last day to rest up, and then I am exchanging sick posts for active ones. Much more exciting : )

Speaking of exciting…you HAVE to make this Gingerbread recipe and then the next day you HAVE to turn into Gingerbread French Toast.

It was the perfect combination of spicy bread and ooey gooey breakfast. I’m not sure that there is any other way to start the day!

I don’t know how you make your French toast, but this morning I quickly scrambled together 2 eggs, 1/4 cup almond milk, tons of cinnamon, and a dash of vanilla. Then dunked in each slice and fried them up on the skillet.

Topped with some syrup and a few blackberries. The BOY and I ate our breakfast standing in the kitchen we liked it so much!

These past few days, I have had some extra down time, so I have been catching up on all of my favorite blogs. It seems that this has been the year of the cookie! Okay, maybe not officially, but as I read through everyone’s End of Year Recipe Wrap Up, there seem to be a lot, and I mean A LOT, of mouth watering cookie recipes and pictures out there.

These posts are dangerous because they make you want to drop everything you are doing to go preheat your oven. That’s exactly what happened when I was reading through Sally’s Post.

Luckily, I have tons of leftover baking ingredients scattered throughout my house including the driedcranberries and white chocolate chunks I used in these cookies.

A few things I learned while baking these cookies…

Number 1- Adding cornstarch to all purpose flour creates cake flour, and cake flour makes for fluffy cookies!

Number 2-Chilling the dough is important!

Number 3-There is a difference between light and dark brown sugar when baking cookies. Sally recommends using dark brown sugar in these cookies!

These were great lessons to learn! Not only because I made these soft, beautiful, and delicious cookies, but because they will help with many cookie successes in the new year.

Packed full of bright cranberries and white chocolate chunks, these cookies make a great hostess gift for your New Year’s party!

I have definitely baked up my fair share of cookies this year, here are a few of my favorites:

Ginger Molasses Cookies

Double Chip Peanut Butter Cookies

Oatmeal Scotchies

Flourless Peanut Butter Cookies

Chocolate Mint-Thins

White Chocolate Chip Cranberry Cookies

From Sally’s Baking Addiction

Ingredients

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup white chocolate chips

3/4 cup dried cranberries

Directions

Line an ungreased cookie sheet with parchment paper or silpat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.

What are you baking this weekend?

Comments (13)

Gingerbread December 29, 2012

Filed under: Bread — Luv What You Do @ 6:29 pm
Tags: Baking, ginger, Recipes

Despite being sick, I was eager to try out my new beater blade and most likely, because I am sick, I have been craving carbohydrates!

I had just the recipe in mind when I hauled out my KitchenAid mixer and propped it in it’s rightful place on the countertop. One day, I tell you, I will have enough counter space for you to live here!

For some crazy reason, I have NEVER made Gingerbread before, and this recipe on Cassie’s Blog Bake Your Day definitely caught my eye. I had all of the ingredients in the house, even Greek yogurt, so after a long, hot shower to scrub off all the germs, I got to work in the kitchen.

I guess I should use the word ‘work’ rather lightly, as it seems my beater blade did all of the heavy lifting.

I even pulled out my fancy Cinnamon for the occasion.

This was definitely the lightest and fluffiest bread batter that I have ever made, so I just crossed my fingers that was how it was supposed to look as I placed my 4 mini loaf pans in the oven.

Originally, I had planned on making just one loaf, but knowing that the odds of me then proceeding to eat the entire loaf in one sitting were high, I switched to mini loaves.

Easy for sharing or freezing…thank you portion control!

While my bread baked, I kept busy in the kitchen moving form one cabinet to another for an intense mission of cleaning, organizing, and donating. A much overdue mission!

Since they were mini loaves, I baked them for 45 minutes instead of the full hour. So not my most beautiful looking loaves due to some flakey edges.

But a light textured and tasty bread, none the less!

This bread has an enjoyable gingerbread flavor with a tang from the Greek yogurt.

I recommend smothering it with whatever seasonable jams and jellies you have lying around and taking a sweet bite of the holiday season!

Or whipping up a batch for breakfast to enjoy with a hot mug of coffee or tea. Mmmm!

You can find Cassie’s recipe on Gimme Some Oven.

Note: I didn’t see where it said what to do with the spices so I stirred them into my flour mixture.

Comments (16)

Luv What You Do

Balancing a Busy Life with a Healthy Lifestyle

Cinnamon Swirl Banana Bread April 23, 2013

Buttermilk Banana Bread March 20, 2013

Friday Morning Vacation March 15, 2013

Molasses Banana Bread March 9, 2013

Have Buttermilk…Will Bake March 5, 2013

Bananas for Banana Bread February 23, 2013

Hooray for Winter Running! February 16, 2013

WIDS and More Comfort Food February 2, 2013

End of Year Cookies December 30, 2012

Gingerbread December 29, 2012

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Luv What You Do

Balancing a Busy Life with a Healthy Lifestyle

Cinnamon Swirl Banana Bread April 23, 2013

Buttermilk Banana Bread March 20, 2013

Friday Morning Vacation March 15, 2013

Molasses Banana Bread March 9, 2013

Have Buttermilk…Will Bake March 5, 2013

Bananas for Banana Bread February 23, 2013

Hooray for Winter Running! February 16, 2013

WIDS and More Comfort Food February 2, 2013

End of Year Cookies December 30, 2012

Gingerbread December 29, 2012

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