This weekend has been great, although I have to say, it would be even greater if I were hangin’ at Stagecoach right now with friends (SHOUT OUT!) – and probably most of the Los Angeles population!

I’m not sure about the entire musical line-up, but from what I’ve seen, Keith Urban & Rascal Flatts aren’t there anyway, so I’d really be in it for Brad Paisley and fun times with fun people in this AMAZING weather!  I suppose since I already missed Coachella this year, I might as well call it a wash and make sure I hit up both of them next year!  I can get into that. =)

Moving right along, I guess it’s time to talk about bread!  The perfect lazy, eat out on your patio with a cup of tea, weekend morning bread!  Packed with yummy banana, coconut-y goodness, chia seeds for omegas, and juuuust enough pop from the molasses & honey to keep it sweet.

Gluten free.

Dairy free.

And almosssssst vegan.

SOLD!

Gluten Free Dairy Free Coconut Chia Seed Banana Bread

This bread would be vegan if it weren’t for the honey, which I know some have issues with it in terms of the treatment of bees, etc.  As far as I’m concerned (not strictly free from ALL animal byproducts), this is vegan, but for those of you who want something “truly” vegan, you can simply add in maple syrup or some more molasses in its place – easy peasy!

Ingredients:

* 1 cup gluten free flour blend (I used Bob’s Red mill)
* 1/2 cup coconut flour
* 1/3 cup brown rice flour
* 1/4 cup oat flour
* 1/4 cup tapioca starch
* 3 Tbsp chia seeds
* 2 Tbsp ground flax seed
* 2 tsp xanthan gum
* 2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 3 large bananas, mashed
* 1/2 cup coconut-flavored almond yogurt (any non-dairy yogurt would work)
* 2/3 cup honey
* 1/4 cup blackstrap molasses
* 1/4 cup coconut oil, warmed until liquid
* 1/4 cup rice milk (soy, almond, coconut, etc. would work)
* 1 tsp vanilla extract
* 1/4 cup coconut flakes for topping (optional)

Directions:

Preheat oven to 350* F.  Line a loaf pan with parchment paper, and grease with coconut oil on uncovered ends.

Sift together the flours, tapioca starch, xanthan gum, baking powder, baking soda, and salt in a bowl and set aside.

In the bowl of a stand mixer, combine the honey molasses, and coconut oil.  Add the bananas, yogurt, rice milk, and vanilla extract.  Add the dry ingredients to the wet ingredients slowly, mixing between additions.

Add in the ground flax and chia seeds.  Once well combined, pour into prepared pan and sprinkle top with coconut flakes.

Bake about 45-50 minutes, checking at the 25 minute mark and covering with aluminum foil if browning too quickly.  Bread is done when a toothpick inserted into the center comes out clean.  Allow to cool in the pan for about 15 minutes before lifting out and allowing to finish cooling on a cooling rack.

Chopped walnuts, almonds or pecans would be PERFECT added to the batter before baking, as would dried cherries, blueberries, or even cranberries!  Next time, next time!

Super cute banana bread hearts topped with banana slices, toasted coconut & sprinkled with chia seeds anyone?

Next time I’m dusting these with cinnamon.

Enjoyed with a yummy organic  iced soy chai tea latte <3 Lovvvveeeeeeee

And the company of this little rascal  <3 <3 Looooveee loveeee…

All up in my GRILL! ha!

Keepin’ it short & sweet so I can get back to enjoying my day!

Happy Weekending, y’all!

Come back with a slew of Stagecoach pics….;)

Happy Earth Day!

I’m of the mindset that every day should be considered “Earth Day,” in that it’s important to be conscious of our impact on the planet all year long!  Much like the sentiments of many holidays  (the thoughts, feelings, and considerations that are brought to light) I feel would  ideally be best displayed every day, sometimes we lose focus and need the reminder of a “special day” to nudge us in the right direction!  In that case, I’m all for a holiday that brings our priorities back in line!

Today seemed like a really great day to get outside and enjoy the weather, the wildlife, and the sunshine.  I normally try to get outside for a walk or a jog down the street and back (2 miles, haha) every day, today it was way too toasty out to lug my camera with me.  So, for the sake of me returning alive, but also giving you a peek at some of the cool plants, animals, and scenery I get to appreciate every day, I decided to show you some pics from a few days ago when the weather was MUCH cooler!

I don’t like to be in too much of a hurry when I’m walking outside – there are too many interesting things going on that I’d probably miss out on if I rushed.  Long.  Straight. HILLY road!  When I do run, those hills get me every time!

The California Poppy is currently in full bloom!  Takes a lot for me not to pick a few for a vase on my way home….!

To date, this is my favorite horse in the world.  I have no idea what his name is, but we’ve developed a relationship that transcends the need for names.  It goes a little something like this: I bring him treats (carrots, apples, etc) and he runs to the fence, pretending he’s excited to see me.  See how that works?  I get the satisfaction of convincing myself we’re friends, and he gets a carrot.  Win-win, right?!

In reality, we get along because he’s exceedingly sarcastic and quick-witted.  We talk a lot.  He gets me!

This darling old man is Max.  Max has a lot of friends in the area (dog and otherwise) that he  visits regularly, stopping by to play or for a drink of water.  He wanders up to my garage occasionally and camps out for days at a time, or meets up with me while I’m on my way down the street.  Cutie pie!

This is Max’s friend, pretty adorable, right?!  They often travel together – bff?!  Look at those puppy dog eyes, major awww!

Chickens!  And a rooster.  Wild turkey and chicken are all over the place around here.  They cross the road, too, all the time, but I have yet to figure out why! =p

I had every intention of snapping photos of baby goats that appeared in a neighbor’s yard one day last week, but by the time I did manage to bring my camera with, they were gone!  I was under the impression they were permanent residents, but apparently that wasn’t the case.  Shoot!  I have to say, baby goats (kids!) are super duper cute, and these had collars on!  Another aww!

Worth protecting, right?!  I think so!  So, in keeping with the theme here, I’ve compiled a few ways for you to help the planet, and improve your own health at the same time!  Some of these ideas I’ve heard before, but I’ve tried to put my own twist on them where I see fit – often suggestions for helping the planet seem a little out there, and other times, require purchasing more or expensive resources or products to accomplish, which I sorta think often defeats the purpose!

5 Ways to Celebrate Earth Day

1.  Reusable cold & hot cups for coffee & tea:

I know I said buying more products wasn’t going to help the planet, but if you’re going to be hitting up Starbucks every day for a coffee fix, or grabbing an ice tea in the afternoon and using their disposable cups, a reusable cup is the way to go.  A nice thermos is great for hot coffee and tea, very affordable and easy to find.  The problem used to be the elusive reusable cold travel cup, which used to be nearly impossible to find.  Now they’re everywhere!  Starbucks carries them at what I think is a bit high for my own price point, but I got one at Cost Plus for super cheap, and Walmart has them in practically every color imaginable!  Get one.  Bring it to the Bux on your next coffee run!

2.  Whip up your own natural, non-toxic cleaning products, or at least buy the friendly lines of products:

Ideally, you would use all-natural, non-toxic, kid and pet friendly cleaners for everything, all the time.  However, there is some grime, and some funk that just seems to be immune to baking soda and vinegar.  I get it.  Just try to use natural cleaners when you can – every little bit helps!  For most cleaning issues, I quickly Google it, and spend a few minutes looking through products I already have on-hand in my kitchen that will do the trick.  If you’re having a cleaning crisis, chances are good someone else has too, and you can probably find a green-cleaning tip about it online!  It’s true baking soda and vinegar won’t work for EVERYTHING, but they sure seem to work for 90% of messes!  If you MUST go the route of store-bought cleaning products (which I do, also – laundry detergent, and dish soap), try the lines that are known for being organic, naturally derived, not tested on animals, non-toxic, etc. such as Method (which is not ALL natural, but close), Simple Green, Green Works, etc.

3. Re-purpoes items you already have:

This is a whole lot like recycling.  In fact, it IS recycling!  It doesn’t work for everything (some things truly must be discarded…and by discarded, I mean put in the recycle bin and sent out to those who know what to do with it – ex: thousands of old phone books!) but try to the items you have no need for anymore as they are, and turn them in to items you need or want!  Old t-shirts are great for cutting down and sewing into a blanket or throw pillows, mason jars work great as glassware or vases for flowers if you aren’t much for jam making.  Instead of going out and buying new furniture, old furniture sometimes just needs a new finish or fresh coat of paint to become special and useful again.  Martha Stewart or DIY shows are often my go-tos for things like this!

4.  Plant your own garden:

I said it!  Cultivate that green thumb of yours, and work to plant a lot of your own vegetables and even fruits.  It takes some work to set up the beds, and maybe a little more work if need to construct raised beds due to the lack of topsoil, but it’s worth it when those tomato plants of yours just won’t quit!  It’s often much more cost effective to grow your own produce (ahem, have you seen the prices of product at the store or Farmer’s Market?!), not to mention you know exactly where your food came from and that it’s not smothered with gross pesticides!  Lots of inspiration onmy sister site, SayitwithSprouts.com if you need it!  If a whole garden seems like too much, or you have space restrictions (umm, that was me, in a tiny apartment!) consider growing a little window herb garden!  Pick up a few seed packets and plant them up in your re-purposed mason jars (yes, tip 3 in action!  Just be careful not to over-water!).  Great for cooking, and cleans your indoor air a bit!  My favorites are Basil, oregano, and mint!  Bonus points if you compost your fruit and veggie matter!

5.  Have a plan of attack when running errands:

Now, it’s one thing to live in a small town where you are able to walk or bike anywhere you need to go (hello, Davis!  I miss you!) – it makes running errands super efficient and planet-friendly, but most of the time, that just isn’t possible.  Everything seems to be so far away nowadays, and it’s just not realistic to think you won’t be taking your car out on a day of errand-running.  The key here is to be as efficient as possible with your car usage.  Plan ahead so you know where you’re headed, and travel the most efficient route so you don’t end up back-tracking, or getting half way home only to remember you forgot the dog at the groomer.  Wastes a lot of gas, as well as your precious time!  Oh, and while I’m on the subject, reusable grocery bags, FTW!

There you have it!  There are many MANY more ways you can help the planet and reduce your impact on a daily basis, these were just a few to get you started!

How do you like to celebrate Earth Day?  What are your favorite every day tips for being greener & more eco-friendly??  I’d love to know!

Birthdays are the type of thing you look forward to and love so much when you’re young that you wish you could celebrate several times a year, but then start to avoid, ignore, and maybe even detest once you’re old enough to realize what getting older means. Maybe that’s just me?

You know, you figure out that birthdays are more than just cake, presents, slumber parties, and pink. Maybe you’re one of the lucky ones who birthdays still mean exactly that to, and growing up definitely has its perks, but often there are a lot of less desirable aspects of aging that accompany getting older that I won’t even start to get in to. I don’t think I have to!

Anyway, I think the key is really in that whole “young at heart” theory. Some people just seem to be able to remain “young” their whole lives, staying active, energetic, quick witted, and full of that zest for life that sometimes even the chronologically young lose sight of. Genetics surely plays a part, but it’s undeniable that it takes some effort, and a whole lot of motivation, passion, and interest in life and all it has to offer in order to really avoid aging.

So, to my older brother who just turned 30-something: don’t worry, I’ll keep you on your toes. Younger sisters keep older brothers young (I think it’s a scientific fact or something? Maybe younger sisters age older brothers? Nah…) You may get a few headaches over the years, that’s just a benign side effect of the process. You may get your heels run over by giant shopping carts full of cinder blocks, but that just makes you stronger. Let’s just say, you won’t ever be allowed to “phone it in” on my watch.

You may even get a cake. A cake that outwardly resembles a Hostess cupcake with some structural integrity issues…if you squint enough.  It may or may not be only several weeks late.  Just remember, it’s all in the name of keeping you young.

You’re welcome!

I had a perfect plan for this cake. A Hostess cupcake cake…accurate to size specifications, including everything from the cream filling (best scooped out with a finger and eaten slowly) to the frosting layer that was always so much fun to peel off and eat once the rest of the cupcake was gone. In theory, it seemed easy enough (not really).

By the time I figured out I’d need to quintuple the recipe (within the first 5 minutes), rather than double it, as I’d originally (naively) anticipated, I knew it was a challenge I was unwilling to un-accept.

A few quick modifications to the original recipe as well as the diagram I’d elaborately constructed in my head, and everything seemed (key word: seemed) to be back on track.

Hostess Cupcake Birthday Cake

(Slightly adapted from the New York Times Faux Hostess Cupcakes Chocolate Cupcakes with Cream Filling Recipe)

I decided for the sake of simplicity to include the recipe for a single batch, which is intended to make 12 (one dozen) standard-sized cupcakes.  If you would like to make the birthday cake version, just go ahead and quintuple the recipe (x5), like I did.

Ingredients (For the Cake):

* 1/2 cup + 2 Tbsp all-purpose flour (they used cake flour, but I had none)
* 1/3 cup cocoa powder (I used Hershey’s cocoa powder)
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* pinch salt
* 2 large eggs, separated (I used extra-large)
* 1/3 cup canola oil
* 1/2 cup + 2 Tbsp granulated sugar

Directions:

(*Remember the quantities given in the directions are for a single recipe, and that you will need to multiply everything by 5 if making the cake! )

Preheat oven to 350*F.  Grease a straight-edged bundt pan and a cake round.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

Separate eggs into whites and yolks.  Add the whites to the bowl of a stand mixer and beat until soft peaks form.  Add 2 Tbsp of sugar and beat until stiff, glossy peaks.  Move whites to another bowl and set aside.

Add the yolks to the bowl of a stand mixer along with the oil, 1/2 cup of sugar, and 2 Tbsp water; beat together.  Turn mixer to low and gradually add the dry mixture to the wet mixture.  Mix until almost completely combined.  Mix 1/4 of the whites into the batter and then fold in the rest gently, until no white streaks remain.

Pour batter into prepared cake round until about 1/2 full.  Pour the remaining batter into the bundt pan.

Bake bundt pan for about 55 minutes, depending on your oven.  Check after about 45 minutes with a toothpick.  Cake is done when a toothpick inserted in the center comes out clean.  I made the mistake of NOT baking the bundt pan cake long enough and it ended up sinking.  DISASTER!

Bake the cake round for about 30 minutes, but again, check after about 20 minutes and take it out when a toothpick inserted comes out clean.  Allow both cakes to cool in their pans before removing and allowing to finish cooling on a cooling rack.

Once the cake round cake is fully cooled, using a cake knife, or a serrated bread knife, filet in half.

(while you’re waiting for both of the cakes to bake, whip together the filling!)

Ingredients (For the Cream Filling):

This is the single recipe for the cream filling if you want to make cupcakes. For the cake, I doubled (x2) the recipe.  I don’t know how it happened, but somehow I managed to NOT get a single photo of the cream filling process.  Ugh.  Well, it’s white and whippy.  Got that?  Ok, good.

* 6 Tbsp unsalted butter (I used salted butter)
* 1 1/2 cup powdered sugar
* 3/4 cup marshmallow fluff (use a full jar of marshmallow cream)
* 2 Tbsp heavy cream (I used 2 Tbsp vanilla extract instead)

Directions:

Cream the butter until soft and fluffy in the clean bowl of a stand mixer.  Add half of the powdered sugar and mix until smooth.  Add the marshmallow cream and the vanilla (or heavy cream, if you prefer) and mix until smooth.  Add the rest of the powdered sugar, and beat until creamy and fluffy.  Set aside.

Ingredients (For the Ganache):

This is the single recipe for the ganache if you’re just making cupcakes. I tripled (x3) the recipe for the cake.

* 1/4 cup heavy cream
* 4 oz bittersweet chocolate, chopped (I used a combination of Hershey’s semi-sweet chocolate chips and milk chocolate kisses)
* 1 Tbsp unsalted butter (Again, I used salted)

Directions:

(I suggest this not be made until the cake is fully assembled and ready to be frosted, since it will tend to set up when cooled)

Heat the heavy cream in a saucepan on medium-low heat.  Once the cream starts to boil gently, remove pan from heat and add in the chocolate.  Stir until melted and smooth, heating again on the stove if needed.  Don’t burn it, though!  Add in the butter and stir until melted and completely mixed.  To frost the cake, allow the ganache to cool slightly and then spoon on, smoothing over the top.  For best results, chill the whole cake for several hours before serving in order to allow the ganache to set.

To Assemble the Cake:

Place one of the cake round layers on a cake round, a cake stand, a plate (whatever you want your cake to be sitting on).  Place the bundt cake on top of the cake round (cone shape facing upward).  Since the cake round is slightly larger than the small end of the bundt sitting on it, slice around the cake round so it’s the same size.

Fill the center well of the bundt cake (you can hollow it out a little more if you want lots of cream filling, but don’t go overboard, that’s where I started having structural issues!) with cream filling.  Reserve about 1/2 cup of the cream filling frosting and put it in a plastic ziploc bag.  Throw it in the fridge.

Place the last cake round layer on the top of the bundt cake.  This is the fun part.  Use a serrated knife to round out the top of the cake (think top-of-the-cupcake kind of round).

Spoon ganache onto the top of the cake, starting in the center and working outward.  Take it slow, it will run off the edges and all over the plate you’re working on.  Not that I know.  Except that I totally know.  It will probably be a bit of a mess to clean up regardless, but there are worse things to have to do.  Refrigerate the cake for a couple hours to let the ganache set up.

Once everything is firm and in place, take your ziploc bag of cream filling frosting and let it soften a little.  Cut the corner off the bag and pipe on the swirly topping…little known fact (or maybe just little known fact I didn’t realize I didn’t know until now): there are 8 swirls on a hostess cupcake.  No more, no less.  Now you know.

As you can see, the center of the bundt cake managed to condense under its own weight, creating a center portion that’s more like a fudgey brownie than cake.  This part was everyone’s favorite, though, being the perfectionist that I am, it was the most annoying part to me, ha! =)

I made this on Saturday, and after a night in the fridge, I can tell you from experience: the ganache peeled off JUST like the real Hostess Cupcake frosting – WIN!

I’m not going to lie, this cake is A LOT of work.  Let’s just say a certain brother will NOT be getting the cake he requests next year.  I’m thinking maybe a Ding-Dong.

You know, a round sheet cake, a little filling, ganache coating, and be done with it?  To make it even cuter, I’d maybe even consider wrapping it in a giant piece of foil, but that’s only if I’m feeling any ounce of ambition left after this year’s Hostess Cupcake Cake fiasco!

So, if you’re feeling a little more like going in a different direction, I would highly recommend Birthday Cream Puffs like I made for my brother’s birthday last March…

Or perhaps Birthday Cake batter Biscotti, like I made for my momma’s birthday last July…?!  Both Birthday Wins!

Happy {Belated} Birthday, Big Brother!

(When you end up feeling like, .2 years younger because of me and this cake, you owe me. BIG time)

Remember how I droned on in THIS post about how I go through phases with bananas?  About how I can go for weeks and even months on end without so much as the desire to LOOK at a banana, and then wake up one morning wanting to eat nothing BUT bananas for breakfast, lunch, dinner, and snacks for the remainder of my days?  Right now I’m on the latter.  Total banana kick in full swing.  I even managed to find organic Del Monte bananas (my favorite!) at my favorite fruit store in the world – SCORE!  I bought a few bunches immediately, and then realized I’d be heading out of town again for the weekend…

So, currently there’s just one major problem I have with bananas.

Traveling with them.

Correct me if I’m wrong, and please share if you know a secret about this that I don’t, but bananas are not the easiest fruit to travel with (even a road trip, as is the case right now).  An apple I can toss in my purse, backpack, bathroom bag (you know, wherever), and open it to find a nearly perfect apple waiting for me when hunger strikes.  Bananas, on the other hand, are NOT easily thrown in to a purse or any bag containing really ANYTHING at all, let alone a bag of clothes.

Bananas just have that ability to be impossible to pack on a trip both because of their penchant to brown and squish ALL over the place, but also because of their ability to make everything in your life at any given moment SMELL like banana.  Now, I love me a banana (on a good week/month) but I don’t want to pull a pair of banana smelling pajama pants out of my bag at the end of the day.  There’s a reason banana didn’t make it on the list of fruity scented body washes and lotions in the Burt’s Bees and The Body Shop bath and skin care line.

The only places bananas smell good are right after you peel them and they’re headed straight into your mouth, or coming out of the oven in breads, muffins, cupcakes, and bars.  Speaking of bars, the banana bars I’ve got for you today are a cookie-banana bread-hybrid, and it was totally unplanned as far as texture, as well as everything else about them goes.  Some of the best things in life are unplanned!…Although, as far as I’m concerned, some of the worst things in life are also unplanned (ie: running out of gas on the freeway).

I had an idea in my head for the flavor profile I was hoping to achieve, but the rest was left to chance.  That being said, if you’re looking for a dense, chewy cookie with a mild banana taste, this might not be what you’re looking for.  If, however, you have a hankering for a breakfast-ish bar with a sorta gooey, cakier than cookie texture, and lots of caramel and butterscotchy goodness packed in, this recipe is quite possibly exactly what you’re looking for.

That being said. I obviously (OBVIOUSLY) still packed up the SEVERAL bananas I had left after making these bars and loaded them in to my car to take with.  I wasn’t about to leave them behind only to get down to LA and wish I had bananas, and then be forced to buy new ones.

I love me some bananas! (FOR NOW) <3

Blog post today fueled by Starbucks!   Ahhhh, I love me some green tea (FOREVER!) <3

Happy Weekend!