Almond Banana Bread

Almond Banana Bread…AKA Sophie’s Banana Bread!  SONY DSCOn Saturday morning, I woke up craving banana bread and so did my sweet daughter Sophie.  We baked this delicious bread together and decided to change it up a little by adding almonds instead of pecans.  In my opinion…I loved it even more.  I also think I loved it so much because it was made with her hands and with all the excitement in the world…every cup of flour she measured was done with pure enjoyment!  


Image-1-5I hope you enjoy Sophie’s Banana Bread as much as we did!

Almond Banana Bread
Yields 1
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  1. 1 1/2 cups all purpose flour
  2. 1/2 tsp baking soda
  3. 1 tsp cinnamon
  4. 1 tsp ginger
  5. 1 cup sugar
  6. 1/2 tsp salt
  7. 2 eggs
  8. 3/4 cup vegetable oil
  9. 1 tsp vanilla extract
  10. 1/2 tsp almond extract
  11. 1 cup banana, mashed
  12. 1/2 cup sliced almonds
  1. sift dry ingredients into a mixing bowl
  2. slowly add all eggs, oil, extracts and bananas
  3. stir until combined
  4. gently stir in almonds
  5. pour into greased loaf pan
  6. bake at 350 degrees F for 45-60 minutes
INK foods : In Nanny's Kitchen


Pumpkin Pecan Crumb Cake


If you are having a pumpkin craving (which I know most of you are at this time of year) but don’t want something to sweet, you have to try this pumpkin pecan crumb cake!  The original recipe for this was just a plain pumpkin cake with no topping, but I have been craving something pumpkin for the mornings that is quick to take while we rush out the door for school and this is just what I had in mind.  The crunchy crumb topping is the perfect compliment and would be awesome paired with a cup of coffee or my favorite… chai tea.

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 Enjoy and Happy Pumpkin!

Pumpkin Pecan Crumb Cake
Yields 12
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  1. Pumpkin Cake
  2. 3 cups all purpose flour
  3. 2 tsp baking powder
  4. 2 tsp baking soda
  5. 1 tsp salt
  6. 3 1/2 tsp cinnamon
  7. 1 cup pecans, chopped
  8. 4 eggs
  9. 2 cups sugar
  10. 1 1/2 cups vegetable oil
  11. 1 can pumpkin puree
  12. Crumb Topping
  13. 3/4 cup flour
  14. 2 tbsp sugar
  15. 2 tbsp brown sugar
  16. 1/4 tsp cinnamon
  17. 5 tbsp butter, melted
  18. 1/4 tsp vanilla extract
  1. preheat oven to 350 degrees F
  2. sift flour, baking powder, soda, salt and cinnamon
  3. at high speed beat eggs and sugar until thick and light yellow in color
  4. while beating add in vegetable oil
  5. slowly alternate dry ingredients and pumpkin puree
  6. mix until all ingredients are combined
  7. stir in pecans by hand
  8. pour into a 10" cake pan or tube pan (coated with oil)
  9. crumb topping
  10. combine flour, sugar and cinnamon
  11. slowly add in butter and vanilla extract
  12. mix until it looks like large peas...nice and crumbly!
  13. add crumb topping to cake
  14. Bake at 350 degrees for 1 hour or until knife comes out clean
  15. cool before removing from pan
INK foods : In Nanny's Kitchen


Pumpkin Spice Granola


Pumpkin Spice GranolaWell here we go…This is the first of many pumpkin recipes to come.  I got so excited last weekend when I saw pumpkins patches starting to pop up and that was when I knew I could officially start baking with pumpkin!  I decided to start with something breakfasty, although it can be eaten at any meal, because we are always on the search for something easy and quick for breakfast.  Most mornings, my husband and I eat nothing because we are trying to get everything ready for the day, our girls fed and out the door to work and school, but I know how important it is to eat breakfast.  On sunday mornings we tend to make breakfast for 10 even though it is just the four of us (only 3 eating)…I think we are trying to make up for the rest of the week.  So my goal is to come up with something simple, but still interesting to eat for breakfast that we can eat on the go if needed.  I have always loved granola with milk, yogurt or even ice cream, but when my husband said one morning that he wanted granola and yogurt for breakfast, I knew I needed to come up with a good recipe that we can all enjoy.



 Top of mind…PUMPKIN, so here we are.  When I was creating this recipe, I played around with several different ways you can make this type of granola because adding pumpkin puree is going to make it a little more moist than normal, but this was the recipe that I felt won over the family (thanks mom for being my taster).  I hope you enjoy it and this is also a great way to get your house smelling like fall….even better than a candle!


Pumpkin Spice Granola
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  1. 4 cups oats
  2. 2 tsp ground cinnamon
  3. 1/2 tsp ginger
  4. 1/2 tsp salt
  5. 1/2 cup pumpkin puree
  6. 1/2 cup honey
  7. 1/4 cup brown sugar
  8. 6 tbsp butter, melted
  9. 1 tbsp vanilla extract
  10. 1/2 cup dried cranberries
  11. 1/4 cup sliced almonds
  12. 1/4 cup pumpkin seeds
  1. combine oats, almonds, cinnamon, ginger, salt in large mixing bowl
  2. whisk honey, pumpkin puree, brown sugar and butter
  3. add pumpkin mixture into oats and stir until oats are completely coated
  4. bake at 325 degrees F for 45 minutes or until golden brown
  5. add dried cranberries and pumpkin seeds after cooled
  6. store in airtight container
  7. serve with yogurt and honey!
INK foods : In Nanny's Kitchen

Blueberry + Bacon


Did you know that the Saturday before Labor Day is National Bacon Day?  To be totally honest, I was not aware of this fabulous day, but learned about it when I was getting my haircut this week, and I found it very appropriate that I celebrate with the all of you!  It doesn’t take a national holiday for us to include bacon in our breakfast feast on Saturday or Sunday mornings, but it just gives me an excuse to have a little fun with it.  I have always liked bacon, but when I married my husband 5 years ago I learned how much I really love bacon and we are always on the hunt for the best ways to include bacon in our everyday life!  I want to share with you one of my favorite classic scone recipes from Sarabeth’s Bakery cookbook that I have adjusted to add blueberries and BACON!!!  I hope you all enjoy this day as much as we will?  How are you going to celebrate today?


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Blueberry Bacon Scones
Yields 14
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  1. 3/4 cup whole milk
  2. 2 eggs
  3. 3 cups all purpose flour
  4. 1 TBSP baking soda
  5. 3 TBSP sugar
  6. 1/4 tsp salt
  7. 10 TBSP butter, cubed and chilled
  8. 1/2 cup blueberries
  9. 1 egg (for glaze)
  10. 1/4 cup bacon sprinkles
  1. Preheat oven to 400F
  2. cook bacon (however you prefer) and chop
  3. whisk milk and 2 eggs together and set aside
  4. combine flour, baking powder, sugar and salt
  5. slowly add the cubed butter and mix until it looks like crumbs, the size of small peas
  6. add the egg and milk mixture and mix just until combined, do not over mix
  7. flour the surface and knead the blueberries into dough
  8. roll out to 3/4" thick and cut into triangles
  9. egg wash each scone and sprinkle with fresh bacon bits
  10. bake at 400 F for 15 minutes
  1. optional: drizzle with maple syrup
Adapted from Sarabeth Bakery, From My Hands to Yours
Adapted from Sarabeth Bakery, From My Hands to Yours
INK foods : In Nanny's Kitchen
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