A bread machine is a pretty awesome kitchen tool – you can have a loaf of freshly baked bread with VERY little effort. The machine does almost everything for you – it mixes, kneads, forms a dough, rises, bakes, AND keeps the loaf warm. The only real work you need to put in is the order in which you layer your ingredients, and to adjust the amount of liquid in your dough depending on if it’s too dry or too sticky.
So far I have made quite a few loaves of bread, and I have been thoroughly impressed with the bread machine each time. It always manages to turn out a perfect loaf. If you are thinking about getting one or you’re on the fence, I highly recommend an Oster. My model can be found here.
Coconut sandwich bread is one of the first loaves I’ve baked in the bread machine. It is dairy and egg-free with a slightly sweet coconut taste. It’s absolutely perfect for making toast with a bit of butter and jam, or a nutella sandwich (my favorite).
After a nearly 8 month hiatus from food blogging, I have returned. Me leaving ya’ll stranded wasn’t planned – this year has been really rough so far. The school year was super hectic, my family mourned two losses, my house is under construction, and I’ve had some health issues. With all that being said, everyone and everything is OK and life is slowly starting to fall back into place. HOWEVER, this isn’t a pity party – it’s a goddamn food blog. And that’s what I’m here to do – talk about food I make, food I eat, and food I want to eat.
This website is loaded with recipes – just search for something you want to eat, and it will automatically return a bunch of lower-carb, lower-sugar, and higher protein versions of how to make that particular food.
Now, I’ll admit, I didn’t get this exact recipe from protein pow. However, I did browse other recipes on the site to get ideas for which ingredients I should be swapping out. This isn’t completely sugar-free or low-carb, but it is a healthier version of wheat bread that is loaded with cranberries and seeds with just a hint of pumpkin.
This is the perfect time of year to go apple picking, especially in New York. The weather isn’t too cold yet, the trees are finally turning their gorgeous fall colors, and the holidays that require apple and pumpkin-themed desserts are right around the corner.
18 lbs of apples later, and I realized I may have went a bit overboard.
Bananas are something I purchase every week. I wait until they’re very ripe, and I usually freeze them for protein shakes. But this week, I had a real craving for banana bread.
My husband’s aunt makes the most delicious banana bread I have ever tried. Whenever I make banana bread, I use her recipe. It’s the perfect consistency, it isn’t too sweet, and it has just the right amount of banana flavor. So I started to make her recipe, and realized there was one problem: I didn’t have the correct amount of ingredients at home.
I had to switch things up. Since I had to do this anyway… I figured I would turn this into a healthier version of my favorite. The result was awesome.
We don’t have a large backyard, but the space we have is occupied by my husband’s “farm”.
He is a city kid with the soul of a country boy.
When we moved in to our house two years ago, he immediately started making plans with what should be done with the back yard space. He basically wants to grow every type of fruit and vegetable that can survive in the northeast.