The alarm sounded this morning at 5:30 reminding me I had 1 more day to force myself out of bed and roll downstairs. Alexa is my morning companion.. "Alexa what is the weather ?" , "Alexa play John Legend radio" as I pour the water into the coffee machine. In the dimly lit kitchen I sit with a cold cloth on my face while waiting for the coffee. My summer break starts at 2:00 p.m. today... 8 weeks of NO ALARM...visions of home projects dancing in my head. Finish the front lawn landscaping... purge the garage (again) and last but not least painting my bedroom. Another project I have been really considering is front top canvas window awnings. The bedrooms are upstairs and they never get cool during the summer.
I am thinking something like this..... I will be sure to let you know which style I finally decide to install.
and I touched up my faux brick steps and walkway.... I would highly recommend this quick instant gratification project to anyone wanting to add a little curb appeal.
oh! and another little bonus................
Last night I made a loaf of chocolate banana bread. Not just any banana bread but CHOCOLATE banana bread. The perfect end of the school year, share with your friends sort of munchie goodness.
I am thinking something like this..... I will be sure to let you know which style I finally decide to install.
and I touched up my faux brick steps and walkway.... I would highly recommend this quick instant gratification project to anyone wanting to add a little curb appeal.
oh! and another little bonus................
Last night I made a loaf of chocolate banana bread. Not just any banana bread but CHOCOLATE banana bread. The perfect end of the school year, share with your friends sort of munchie goodness.
CHOCOLATE BANANA BREAD
Makes 1 loaf
Makes 1 loaf
5 ounces unsalted butter, softened
3/4 cup sugar
3 medium ripe bananas, mashed well
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil (or coconut oil)
1 1/2 cups chocolate chips or chopped chocolate (I used half milk and half bittersweet)
3/4 cup sugar
3 medium ripe bananas, mashed well
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil (or coconut oil)
1 1/2 cups chocolate chips or chopped chocolate (I used half milk and half bittersweet)
Preheat the oven to 350 degrees F and grease a 9" x 5" loaf pan.
In a stand mixer, cream together the butter and sugar until pale and fluffy. Add the bananas and vanilla extract and mix well.
Add the flour, cocoa, baking soda, and salt. Mix to just combine, then add the vegetable oil and mix til the batter comes together.
Fold in the chocolate chips and pour the batter into your prepared pan. Bake for 50 minutes (start checking around 45) or until a tester inserted in the center comes out clean or with just a few moist crumbs clinging to it. Don't overbake! It's better when it's fudgy.
Let cool completely before slicing. This cake freezes very well, should you find yourself with leftovers.
till next time,
till next time,
