happy world baking day! for me, baking means spending quality time with my sister. i’m not a natural born baker… it takes effort, patience and then more patience. i really only enjoy baking when i’m baking with my sister. it’s so special to be able to share such sweet memories over the whisking, piping, burning and tasting of all of our creations. to me, she will always be my Star Baker.
it’s christmas eve (can you believe it?!) which means santa will be coming soon! if you’re looking for a cookie recipe to wow the man in the red suit, look no further. i found this recipe on creme de la crumb and i’m obsessed! i’ve already made these hot chocolate cookies 3 times this holiday season! they are delicious and addicting so bake at your own risk! you can find the recipe here. happy holidays!
it’s that time of year again! where the christmas music is overplayed (guilty), turtlenecks are worn in 70-degree weather and i pretend to be on the great british bake off. the best place to pretend you know everything about baking is at williams sonoma, but it’s a dangerous place to be during the holidays. they have peppermint bark, holiday mixes and lots of festive dining decor… which is how we ended up here with this blog post! i saw this holiday bundt pan and knew it’s rightful place was at home with me. it didn’t matter that i had never made a bundt cake before, i was going to make a bundt cake now. i’ll admit baking does not come naturally for me, i need a recipe and i will follow that recipe to the very last pinch of salt. so, when i saw this gingerbread spice quick bread i was at ease having the reassurance of detailed directions all along the back of the pretty packaging. this recipe was quick and simple and i can’t wait to make more for the holiday season.
apparently, while mixing ingredients i bounce as if i’m trying to put a newborn baby to sleep…it’s a new technique.
it’s just not easter without pancakes and the lewis family. every year since i can remember, our families have gotten together for easter breakfast at the original house of pancakes. each year is the same; swedish pancakes, dutch babies, potato pancakes (we’re creatures of habit). after breakfast we power through the oncoming food coma and head home for some egg decorating, but this year we swapped out the eggs for a bunny cake and cupcakes (still nameless). i think traditions are something special and i cherish the fact that we still get together year after year. here’s to many more years of our easter tradition!
for the past month i haven’t really spent a weekend at home- between traveling for the holidays and spending time in orange county, my poor bed started to wonder if i’d ever come back. this weekend i decided to stay in la to clean and reorganize my apartment because “new year, new me” is in full flux… yesterday morning, i did laundry, put new sheets on my bed, dusted my shelves and had a dance party because what else do you do when you clean?? and then-i got hungry. not really wanting to brave the sunday brunch hour, i decided to make something at home. so i pulled a cookbook off the bookshelf and made some chocolate chip banana bread. *warning* this banana bread is like crack, please bake responsibly-only if you are a strong and independent woman…i mean only if you are strong willed… yeah, will power.
ingredients: 1 1/3 cups light brown sugar-2 eggs-1 cup mashed banana-2 1/4 cups flour-1 teaspoon baking powder-1 teaspoon baking soda-1 teaspoon ground cinnamon-1 teaspoon ground ginger-1 stick plus 2 tablespoons unsalted butter melted-semi sweet chocolate chips-
preheat oven to 325ºf. put the sugar and eggs in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well incorporated. beat in the mashed banana.
add the flour, baking powder, baking soda, cinnamon and ginger to the sugar mixture. mix it thoroughly until all the dry ingredients have been incorporated into the egg mixture. pour in the melted butter and beat until all the ingredients are well mixed.
pour the batter into the prepared loaf pan and smooth over with a palette knife. bake in the preheated oven for about 1 hour or until firm to the touch and a skewer inserted in the center comes out clean. let the cake cool slightly in the pan before turning out onto a wire rack to cool completely.
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