Yea, I know, it sounds crazy to make homemade dog food! But I learned, it doesn’t take as much effort as I thought.Continue Reading
If you have a sweet pup you love with all of your heart, I think you will enjoy reading the quotes below.
Orhan Pamuk, My Name is Red
Dogs feel very strongly that they should always go with you in the car, in case the need should arise for them to bark violently at nothing right in your ear.
Agnes Sligh Turnbull
means if you buy something from that link, I will earn a small commission, but
it won’t cost you anything additional.
did I mention how much I love this dog!
It has been a busy and productive week finishing up craft projects. My miniature schnauzer will be warm and cozy in his crocheted dog sweater. Scroll down to find the how-to pattern and video below.Continue Reading
It’s a moist and delicious cake with lots of banana flavor!
Ingredients: Makes 1 Bundt Cake (14 servings)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1 cup sour cream or plain yogurt
OPTIONAL: I like to stir in about 3/4 cup chocolate chips.
Center a rack in the oven and preheat to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.
Whisk the flour, baking soda and salt together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
If you’ve got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving – it’s better the next day.
Optional Lemony White Icing:
Sift 3/4 cup confectioners’ sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt’s curves.
a fun breakfast muffin.
I have been looking for a bread with some added texture and bite by the addition of seeds/grains. This recipe caught my eye because of the wild rice (which I love). I think this recipe has potential and plan to make it again but with a slight modification. Instead of baking in a loaf pan I will shape the dough and bake on a baking sheet so it can rise a bit more.
(recipe from BREAD MACHINE, How to Prepare and bake the perfect loaf by Jennie Shapter
1/4 cup wild rice
1-1/4 cups water
2 tbsp sunflower oil
3 cups unbleached white bread flour
1/2 cups whole-wheat bread flour
1/2 cup polenta
1/2 cup rolled oats
2 tbsp nonfat dry milk
2 tbsp light corn syrup
1 tsp salt
1 tsp rapid-rise yeast
1. Cook the rice in boiling salted water according to package directions. Drain, set aside and let cool to room temp.
2.Add ingredients to bread maker following the order your machine recommends.
3. Set the bread machine to dough setting and press start.
4. Add the cooked wild rice when the machine beeps or during the last 5 minutes of kneading. Lightly oil a 9 x 5-inch loaf pan.
5. When the dough cycle has finished, remove the dough from the bread machine; punch the dough down gently.
6. Divide the dough into 6 equal pieces. Shape each piece of dough into a mini-loaf, about 5″ long. Place the six mini-loaves widthwise, side-by-side into a prepared 9″x5″ loaf pan.
7. Cover the dough with lightly oiled plastic wrap and let rise in a warm place for 30 – 45 minutes, until the dough almost reaches the top of the pan.
8. Bake at 425 for 30 – 35 minutes, until bread is golden and sounds hollow when tapped on the bottom. Turn out onto a cooling rack.
I saw this fun recipe here and made a batch today. They are cute, easy and perfect for those who can’t start the day without chocolate. The taste and texture is very similar to regular pancakes.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
- In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
- Add wet ingredients to dry ingredients and stir with a spoon until combined.
- Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
- Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.