Trent made his banana bread this past week, so it feels like the perfect time for a #tbt. He took half a loaf to school with him the other day. Someone told him that it is the best banana bread they’ve ever had. Yep.

I don’t make banana bread. One thing I inherited from my mom is an issue with bananas. My banana phobia has improved dramatically over the last few years, but old, black bananas that are necessary for making banana bread, I still can’t do. I don’t know if there are better banana bread recipes out there. I certainly won’t be the one to start making loaf after loaf to find out. But I love this one. This bread is moist, fluffy and sweet and with chocolate chips and your choice of nuts on top, let’s face it, it’s essentially cake that you can eat for breakfast or as a snack. Sneaky, sneaky bread, oh, how I love you.

Banana Bread (1 loaf)

Ingredients:

3 ripe bananas, mashed
1 cup sugar
1 egg
1 1/2 cups flour
1/4 cup melted butter
1 tsp baking soda
1/2 tsp salt
chocolate chips (optional)
chopped nuts (optional)

Process:

Preheat oven to 350º F.


Butter and flour loaf pan


Mix together all the ingredients and pour into loaf pan top with chocolate chips and nuts if desired. Bake for 50 min.
bread Food-Photography London-food-photographer Utah-food-photographer food-stylist food-blog banana-bread

Last year I did a job for a company photographing a few restaurants around London. I’m finally able to share them. Some of these restaurants I was able to eat the food that I photographed, and some I wasn’t. But I’ll share the bit that I do know about these places.

First up Keu Deli in Shoreditch.

This place has a very cool vibe. It has rave reviews. The Shoreditch area is lined with hip restaurants, but Keu always has a line out the door during the lunch hour. Don’t let that scare you off, as the service is quick and friendly.

Unfortunately I wasn’t able to eat the food, but it looked and smelled amazing. They are famous for their Banh Mi, Vietnamese Baguette sandwich. If you’re in the mood for something warm they also have rice bowls. Their meals tend to be a bit meat heavy, but they do have a vegetarian option.

I love that they prepare their meats, terrines and their baguettes all in house. You can count on quality from Keu Deli.

V

Today we went exploring in some nearby woods. I’m constantly amazed at how long this little toddler of mine can walk. I’m certain if we were still in Utah, he wouldn’t have the resistance built up to walk nearly as far as he does. He definitely has London legs.

It’s so fun to watch him discover and see new things. He was thrilled to investigate some little flowers that had popped up on a grassy hill. He found some iced over muddy-puddles in the shade and thought they were perfect for stomping in and kept saying “Ice, ice.” (I know some of you just said “baby” at the end of that last sentence. I’m sure my husband did. I won’t judge.)

Our little outing left me feeling hopeful of spring’s soon arrival. There were a few trees that were budding, and the afore mentioned flowers that seem to appear in the most unusual places and we’re, of course, seeing more sun.

Remember when I said that I didn’t like making bread and that I rarely make it? Well, this recipe may have just changed things for me. I have not bought a loaf a bread in a month or more. I’ve been making this bread instead. It saves us money, which I’m all for right now, it’s healthy, and it tastes amazing. It’s soft and has a little hint sweetness, brought to you by honey (go agave if you’re vegan). In my book that is just what whole wheat bread should be. I found it from this website. She has fantastic step by step instructions along with photos, if you’re a little leery of making bread. I found that we like this bread even more when I brush a little honey mixed with milk on top before baking it.

Ingredients:

6 to 6-1/2 c. whole wheat flour
2-1/2 c. warm water (between 105-110 degrees)
1-1/2 TB instant active dry yeast (not rapid rise) - regular active dry yeast can be used as well
⅓ c. honey
⅓ c. oil
2-1/2 tsp. salt

Optional glaze:
1/2 Tbs honey
2 Tbs milk

Process:

Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).

Add honey, oil, salt, and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.

Form into two loaves and place in greased 9x5” pans. Allow to rise in a warm place for about 60 minutes, or 15-30 min. longer if needed to reach ½ to 1-inch above pans (i.e., cold kitchens may need the longer time). Preheat oven to 350 degrees ten minutes before rising time is done.

For optional glaze: mix honey and milk together. Gently brush on top of dough. (You won’t use it all. Just brush till there’s a thin coating.)

Bake for 30 minutes, rotating halfway through if needed.Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.

We are anxiously awaiting spring. In my humble opinion, it could not get here soon enough. I don’t remember it being this cold last year. I remember still going on long walks and spending hours at the park last winter. This year we have not been so lucky. On the flip side, we do have many more play dates this year, so it makes being cooped up indoors more bearable.

Many of you already know about this, but I’ll formally announce it on my blog: I started an online print shop. It’s called Lewie Prints. Check it out. If you like what you see, feel free to share.

I get bored with breakfast easily. Yet, I don’t enjoy making a very elaborate breakfast. It must be quick and easy. When I do happen to be in the mood to put a little more effort into breakfast, muffins are on the top of my list. These blueberry ones have been the best that I’ve found. They are moist and have the perfect amount of blueberries to keep it interesting.

Streusel Topping
3 Tbs white sugar
3 Tbs brown sugar
1/3 cup flour
up to 5 Tbs melted butter

Combine together, adding the butter a little at a time.

Muffins
1 cups fresh (or frozen works too, if using frozen you may have to bake them slightly longer) blueberries, picked over
1 cup sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

Process:
Adjust oven rack to middle position and heat oven to 400 degrees. Prepare standard muffin tins with nonstick cooking spray or liners.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla.

Using rubber spatula, fold egg mixture and blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).

Sprinkle streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

#tbt to this Valentine blog post from last year.

Do you remember days coming home from school and your mom had made cookies? The smell filled the whole house and it could turn any bad day around. You always remember your mom’s cookies. Your mom’s version was always the best… until now. My mom made GOOD sugar cookies. I have never come across a better recipe, that was until I had these. They rock. They are thick and soft as a sugar cookie ought to be. The cream cheese frosting is the perfect compliment.

I got this recipe from my husband’s friends. We used to get together with them and do Thai food every few months when we lived in Utah. It seems like each time we met up, these cookies were mentioned. Yes, every time. I was skeptical, but intrigued. This past summer, before moving to London, Trent made them. I’ll admit, at first I did not fall head over heals in love with them. But let them sit in a tupperware container over night and, man, they stole my heart. I confess I have altered the recipe, slightly. One thing that I love about my mom’s cookies, I’ve added to these. Almond extract. I love desserts with almond flavouring.

As I rolled the dough out, my husband sat on the floor playing with our baby. It was a sweet moment to hear and watch the two of them together. It melted my heart. Baby G kept jabbering away, telling Trent a story of his own. Everyone says to enjoy these moments while they last; that they go by so quickly. At times it can be hard to do that. I feel like so often we’re constantly looking forward to the next stage. I can honestly say in right then, I was in the moment and loving it.

Watching them play I couldn’t help but think about someday making these cookies for my Baby G. Thinking about spending an afternoon decorating sugar cookies with him at the kitchen table; thinking about him coming home from school with fresh baked cookies and a glass of milk waiting for him. I know how much those moments have meant to me and I am anxious to share my love of food with my son.

Ingredients:

2 cups granulated sugar

1 cup butter, softened

2 eggs

2 tsp vanilla

1 tsp pure almond extract

2 cups sour cream

2 tsp baking soda

1 tsp salt

6 ½ cups flour (plus flour for rolling out)

Process:

Preheat oven 350˚.

Cream the sugar and butter. Add the eggs, vanilla, almond extract and sour cream. Mix the baking soda, salt, and 3 cups of the flour together and add to the butter mixture. Continue to add the flour until the dough is manageable.

Roll out on a floured surface to about 1/8 inch, just remember the cookie will almost double in thickness. Bake on an un-greased cookie sheet for 8-12 minutes (when they start to get golden brown all over you have cooked them too long, they should barely be golden on the bottom).

Makes about 3 dozen

Cream Cheese Frosting:

¾-1 pound cream cheese, softened½ pound unsalted butter, softened1-2 teaspoon pure vanilla extract1 pound confectioners’ sugar

Process:

Mix the cream cheese, butter and vanilla together. Add the sugar and enjoy.