Hooray for Friday! 1.9.15

posted on: January 9, 2015

Positive Vibes

Buenos días, todos! My meager Spanish abilities have been circling the drain since graduation, so I’ve been dusting them off (or is it fishing them out?) using Duolingo. Did you know they have Dutch on there now too? Did you know I’m trying to learn Dutch now? I should’ve started at the beginning of break, but there was so much sleep and doing nothing I needed to catch up on. Hope you all have a great weekend!

Is it too early to dream of summer? Because I can’t wait to pair this romper with this necklace for a warm summer night.

What I thought adulthood would be like. What adulthood is actually like… Kinda sorta.

Wow. Vegan snickerdoodles!

I love this Bambi inspired skirt.

Follow me on Twitter, friends! I’m funny, and I post GIFs.

Ice cream sweatshirt and champagne sweatshirt? Yes, please!

Leslie Jones hitting on Colin Jost. Always a favorite.

Karen Walker is hilarious as always.

Have you ever seen a more beautiful one piece?! Except for maybe this one

My new celebrity crush. Can you name what show he’s on? Also, what he looks like normally.

Oversized scarves have always been my favorite winter accessory. (Check out this one and this one!)

(Image credit)

Tina & Amy Host The 2015 Golden Globes

posted on: January 8, 2015

As you may or may not know, Tina Fey and Amy Poehler are two of my favorite people ever. If you didn’t know, have you been living under a rock? Keep up! These lovely ladies are my career goals, life goals, and friendship goals rolled into a beautiful burrito of killer humor.

Who else is crazy excited for this Sunday?!

Ricotta Banana Bread

posted on: January 8, 2015

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Banana bread was the first thing I learned to bake from scratch. The original recipe was from a kiddie cookbook I borrowed from the library. It was my absolute favorite, and I felt like such a grown up. Granted, I still had to scale the counter to reach certain ingredients. Come to think of it, I still have to scale the counters as a grown up. Sigh. Have I mentioned lately how much adulthood sucks eggs?

Anywho, I’ve since tried several recipes for banana bread in all its glorious forms (scones, pancakes, muffins, doughnuts). Can you tell that baking with bananas is one of my favorite things? #GimmeAllTheBananas

If you took that in a pervy way… Just be quiet and go stand in a corner.

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Ricotta Banana Bread 

Makes one loaf 

  • 3 bananas, mashed
  • 2 eggs
  • 1 cup brown sugar
  • 3/4 cup ricotta
  • 1/4 cup Greek yogurt
  • 1/4 cup brown butter
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 3/4 cups white whole wheat flour (or all purpose flour)
  • 3/4 cup walnuts or pecans (optional)

Notes: I actually split this between two regular loaf pans, which gives a flatter loaf. If you choose to do so, be sure to decrease the baking time to approximately 45 minutes to an hour. This is the healthier version that I make for breakfast purposes. The slightly unhealthier version involves substituting the Greek yogurt for more brown butter.

How to make brown butter: Heat butter in a skillet with a light colored bottom. The lighter the color of the skillet, the easier it will be to see the butter brown. Allow the butter to melt and begin to brown over medium heat. The butter will pop as the water content evaporates; this is perfectly normal. Be careful not to get burned. Once the popping sound slows, check on the butter. It should be nice and brown. Remove from heat and allow it to cool slightly before using.

Preheat the oven to 350F. Spray the loaf pan(s) with nonstick baking spray, and set aside.

Sift together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, vanilla, brown sugar, ricotta, Greek yogurt, and brown butter. Mix the bananas with the wet ingredients. Add the wet ingredients to the dry, and mix until just incorporated.

Bake for 1 hour to 1 hour and 10 minutes. Allow to cool in the pan for 5 minutes before turning out on to a wire rack. The banana bread can be kept in a sealed container on the countertop for about 10 days. Alternatively, wrap the loaf tightly and freeze it for several months.

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