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
Dogs… man’s best friend. This one is my best friend. His name is Raider and he is a miniature schnauzer. He is an important part of our family showing unconditional love, loyalty, and companionship each and every day.
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.