Raspberry Rhubarb Muffins

I don't really like to bake so it is funny to me that my second post is about baking. I am not exactly sure why I don't like baking- I guess because it makes lots of dirty dishes, or maybe because of my perfectionist personality I get discouraged when what should be fluffy looking baked goods look more like a floppy disaster. Everyone once in a while though I get that urge. My friend Kelly contributes to a food blog and a while back this recipe was posted. My mouth was watering! So I rounded up the ingredients and the girls and I made these today. They turned out a little floppy and not so fluffy- but they tasted delicious. I ate two before I knew it. (Hey I can- I am growing a baby!)I used whole wheat pastry flour in place of the all pourpose flour and greek yougurt instead of sourcream. I doubled the recipe and ended up with 41 muffins so I can freeze some for later and enjoy some through out the week. Lets just hope they last that long.

What to do with a kid that won't nap- Bake of course!!

I don't like bananas. The texture. The flavor. I just plain don't like them. They also give me HORRIBLE stomach aches. My girls will eat them but the prefer other fruit to bananas. So last week when we had an abundance of fruit thanks to the awesome Bountiful Baskets program we had some bananas that got to ripe to eat. So I did what I always do and tossed them in the freezer. That day about a week ago I had promised Raegan we would make banana bread.

Raegan isn't much of a napper anymore. I usually have her do some quiet time in her room but today she just wanted quality mommy time. This girl loves to bake. She asks me daily if we can make some sort of baked good. Cupcakes, cookies, pancakes, anything! So I followed through with my promise today and we did some baking. We made banana bread. I may not like bananas but I LOVE me some banana bread hot out of the oven with some butter.

So here is my go-to banana bread recipe.

1 Cup of Butter Softened- (I use coconut oil in most my baking- GOOD FAT!!)
2 Cups Organic Sugar/Sucanat
4 Large Eggs
3 Cups unbleached all purpose flour
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
2 cups mashed ripe bananas (about 3 bananas)
1 cup sour cream.
2 teaspoons vanilla extract
1 cup chooped raw walnuts (extra protein and good fats!!)

Preheat oven to 350 degrees. Generously grease two 4x8 inch loaf pans.

In a large bowl, cream together butter, sugar, and eggs.

In a medium bowl combine flour, baking soda, nutmeg, and salt, using a fork. Add to butter/oil mixture and blend well. Add bananas, sour cream, and vanilla;stir well. Add nuts if using.

Pour batter into prepared pans. Bake until a toothpick inserted into the center of each loaf comes out clean, 50-60 minutes. Cool in pans on a wire rack for 10 minutes; remove from pans and cool completely. Once cool, wrap the second loaf and freeze it for later if you like.

The sour cream in this recipe makes it really moist and delicious. Today I replaced it with Fage Total Greek Yogurt and the resutls are even better than with the sour cream. I could ramble on and on about Fage... but I will save that for another day.

Ok, now I'm going to go enjoy some with my little helper.

Testing. Testing.

I have wanted to start a blog for a long time now. For those of you that know me you are probably thinking "How in the world will you have time for that?" To answer that question, I don't honestly know how. But here goes anyways...