Hiking, baking, & quality time. | Vlog 81
Sorry this one is so long, this fall was very eventful and I've sadly been too busy to break it up into several shorter vlogs. I'm hoping you'll still enjoy it as much as I do if you have the time.
This fall was spent with family and friends and I'm so grateful for that. This will definitely be one to remember thanks to all of you. Thank you to everyone for coming to see us or making plans with us, we really enjoyed our time.
RECIPES:
BAKERY STYLE BANANA MUFFINS
from comfortandpeasant.com
2 1/2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp kosher salt
1/3 cup extra virgin olive oil
1 cup cane sugar
1/2 cup packed brown sugar
2 large eggs
3/4 cup 2% milk
2 tsp vanilla extract
1 cup overripe bananas (mashed)
1 cup chopped walnuts (optional, I sprinkled some on a few since my dad doesn't like nuts.)
Mix wet ingredients and dry ingredients in separate bowls, combine everything before baking at 425°F for 5 minutes, then reduce temperature to 375°F and bake for another 15 minutes until a toothpick comes out from the center clean.
LEMON RASPBERRY BARS
(converted to apple butter bars in video)
from practicallyhomemade.com
(recipe doubled to bake in large casserole dish)
Cake
1 cup unsalted butter
1 1/2 cups cane sugar
4 eggs
2 tbsp lemon juice
1/2 tbsp salt
zest 1 lemon
1 1/2 cups all purpose flour
Glaze
2 cups powdered sugar
2 tbsp seedless raspberry jam
2 tbsp lemon juice
zest 1 lemon
Mix wet ingredients and dry ingredients in separate bowls, combine everything before baking at 350°F for around 25 minutes. When cake is cooled, finish it with an even layer of the glaze.
LOCATIONS VISITED:
Hanging Rock State Park (NC)
Mount Mitchell State Park(NC)
Luella's Bar-B-Que (Asheville, NC)
Carter Mountain Orchard (Charlottesville, Virginia)
Mill Street Grill (Staunton, Virginia)