The Best Banana Peanut Butter Bread

So easy to make. And so delicious!

Ingredients

1/2 cup butter, softened

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5×9 inch loaf pan.
  2. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts and jam. Pour into prepared pan.
  3. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

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Roasted Pear, Parsnip and Potato Soup

From Shape Magazine. They often have great recipes! This soup was delicately delicious!!! My grocery store didn’t have parsnips so I used turnips!

Ingredients

  • 3/4 pound parsnips, peeled and cut into 1-inch cubes (I used 3/4 pound turnips)
  • 5 garlic cloves, peeled and smashed
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium pears, peeled and cut into 1-inch cubes
  • 3 medium leeks, stalks only, sliced (about 3 cups) and rinsed well
  • 4 cups chicken stock (I used my homemade stock)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon dried sage
  • 2 medium white or yellow potatoes, peeled and cut into 1-inch cubes

Directions

  1. Preheat the oven to 425 degrees . On a rimmed baking sheet, toss parsnips (turnips) with garlic, 1 tablespoon oil, salt, and pepper. Roast for 15 minutes, stirring once. Add pears to the pan and roast for 15 minutes more, until parsnips are tender.
  2. Meanwhile, add remaining 3 tablespoons oil, leeks, and a pinch of salt to a 6-quart stock pot or a Dutch oven; saute over medium-high heat until tender, about 6 minutes. Stir in stock, thyme, sage, potatoes, and roasted parsnips and pears. Bring to a boil, reduce heat, and simmer about 30 minutes or until the potatoes are tender.
  3. Let soup cool slightly. Using an immersion blender (or carefully transferring to a regular blender in batches), puree soup, adding water as needed to thin. Drizzle with fresh herb oil if desired.

 

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Turnip, Blueberry, Banana Muffins

My wife found the recipe in Shape Magazine, which always has many great recipes. I added the banana. Delicious!

Ingredients

  • 1 medium turnip
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon orange zest
  • 3/4 cup fresh or frozen blueberries
  • 2 bananas diced

Directions

  1. Preheat the oven to 375 degrees . Line or grease a 12-cup muffin pan.
  2. Grate the turnip and drain any water.
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together eggs, applesauce, maple syrup, almond milk, vanilla, and orange zest.
  4. Add the dry ingredients and grated turnip to the wet mixture; mix to combine. Gently fold in blueberries.
  5. Divide batter evenly among muffin cups. Bake until a toothpick inserted in the center of the muffins comes out clean, 25 to 30 minutes.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

My Muslim Friend and Neighbor

SARA

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.