Pumpkin Patch Fun
Miss Ella and I had a great afternoon Sunday at the Pumpkin Patch. The weather was perfect for fall with a high of 69 degrees. The Sun was shining and lots of pumpkins surrounded us as we went through the petting zoo, pony and wagon ride, and of course the famous....Camel Ride. Ella and I rode a camel together....you can see below for yourself.
This has been an extremely fun week. My friend Mary Ann from WV has been visiting and we have been having a ball. She is a talented artist and has decorated my chalk boards for Halloween. Will share pictures later in the week.
Miss Ella continues to make my world a happier place to be.
How can you resist this happy face?
As promised the second installment of my Banana Bread Frenzy:
Banana Bread with Chocolate Glaze
1 cup sugar
1/4 cup butter, softened
1 2/3 cups mashed ripe bananas, ( about 3 )
1/4 cup fat free buttermilk
1/4 cup reduced fat sour cream
2 large egg whites
9 ounces all purpose flour ( 2 cups)
1 tsp baking soda
2 1/2 TBSP Half and Half
2 ounces semi-sweet chocolate, finely chopped.
1. Preheat oven to 350 degrees
2. Combine sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add banana, milk, and sour cream, and egg whites.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt, stirring with a whisk. Add flour mixture to banana mixture; beat just until blended. Do not overbeat. Spoon batter into a 9 x 5 inch metal loaf pan that has been sprayed with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan. Cool on rack.
4. Place half and half and chocolate in a bowl and microwave on HIGH for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly, drizzle over the bread.
Enjoy with a cup of hot tea or coffee in the cool autumn evenings!! It is a winner!