I went to a dinner this week benefitting a charity with co-workers. It was a great event and such a beautiful spring night!


The event was held at Joe T. Garcia's - their patio is gorgeous!
The food spread was delicious. I never know what to expect eating out where I haven't planned ahead what I can eat. There was a lot in the family style dinner I could eat.
I love seeing signs of spring around - these are at my parents house.
There is no color modification on this flower - it's wildly bright!
The beauty of spring & renewed life is captivating.
I tried another flavor of Kombucha - this one was much more mild and easier to drink than the first one I tried (Trilogy - in this same brand).
Here was my "TGIF!" face on Friday - ready for the weekend and ready to see Nick after his trip! I also love love this necklace & earrings set from Sam Moon!
Friday night snuggles. Ranger is a silly boy!
My mom and I ran errands at the Stockyards yesterday (and I got treated, let me tell you! Thank you, mom!). We had a delicious lunch at Riscky's - it's always good there. I had a (gluten & dairy free) grilled chicken salad with avocado & bacon. The bacon was amazing! I need to make some bacon salads at home:)
I'm always entertained by the Cowboy 10 Commandments on the wall at Riscky's.
Typical Stockyards picture. I just can't help it, it's so charming!
Thursday night, I made these muffins. They're so good, I have to share! They're a good way to use any bananas that went bad too - don't toss them! Dark/black bananas are great for baking with.
Banana Muffins with Cinnamon Streusel Topping
Recipe adapted slightly from The Minimalist Baker (check out her photos - mine don't do these muffins justice!)
Makes 12 Muffins
- 2 eggs
- 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
- Heaping 1/2 cup brown sugar, packed
- 1/4 cup butter (I used Earth Balance to make them dairy free) or coconut oil, melted
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1.5 cups flour (I use Bob's Red Mill (gluten free flour) - you can use regular flour instead)
- 1/2 cup rolled oats
- 1/4 cup walnuts, chopped (optional)
- 1/4 cup raw sugar
- 5 Tbsp flour (I again used Bob's Red Mill - use whatever you prefer!)
- 2 Tbsp butter (I used Earth Balance)
- Preheat oven to 375 degrees F and lightly grease a standard size muffin tin or line the tin with cupcake liners (mine made 12 full muffins)
- Add eggs to a bowl.
- Add banana and mash, leaving just a bit of texture.
- Add brown sugar, baking soda, salt and whisk for one minute.
- Stir in vanilla, melted butter and mix.
- Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
- Divide batter evenly among muffin tins, filling a generous 3/4 full (I filled mine full but it didn't leave much room for the topping, so leave a little room at the top).
- Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel.
- Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.
Today's Pinspiration:
I love this - encouragement is one of my favorite things to pass along. Taking time to care is huge too - we've been talking about using our talents at church these past few weeks - giving our time to others can be such a gift.
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