As the summer heat begins to fade, our mountain begins to burst in colors of yellow, orange and rust. It's sunflower season and the colors of those cheerful blooms are a welcoming call to the fall season. This year we are adding one of our favorite sunflower barn quilts to the Tweetle Dee pattern & kit collection. Welcome the Sunflower Star .
Friday
Sunflower Star Barn Quilt
Labels:
Barn Quilts,
Barn Quilt Kits,
Barn Stars
Prairie Paints,
Kits
Monday
Coconut Ginger Banana Bread
Sundays mornings at our home are about the only time we have to slow bake. We love to turn on some music, open the windows and make something from scratch. This Sunday we got our big mixing bowl out to make my favorite Coconut Ginger Banana Bread. This sweet bread is so incredibly good, you may want it for dessert with a dollop of vanilla ice cream.
Hand smashing very ripe bananas was the first step, leave big chunks of banana to mix in. I use three to four big ripe bananas. There is just something about peeling back the golden brown spotted fruit and mashing it that feels like childhood. Maybe it was the baking I did with my grandma, whatever it is...leaving big chunks of banana is key! I'll list out the other ingredients below. Candied Ginger, chopped and mixed with the sweetness of fresh banana and then coconut is mind blowing. Each bite is so moist and full of flavor, it is by far the best banana bread ever!
Coconut Ginger Banana Bread
3 to 4 Ripe Bananas, Peeled and Hand Mashed
1 Cup White Sugar
1/2 Cup Softened Butter
3 Eggs
2 Teaspoons Real Vanilla
2 Cups Enriched White Flour
1 Teas Baking Powder
1/2 Teas Baking Soda
1 Teas Ground Ginger
2 Tablespoons of Chopped Candied Ginger
1 Cup Mini Chocolate Chips
1 Cup Sweetened Coconut
1. Preheat oven to 325 degrees. Line a bread pan with parchment paper.
2. In a large bowl, mash the bananas leaving good chunky pieces. Add sugar and softened butter. Mix by hand with a dough whisk or spoon. Add the eggs and vanilla. Mix together.
3. Add dry ingredients to a separate bowl and whisk with a fork to lighten the flour. Add to the banana bowl and incorporate by hand just until it is all together.
4. Lightly fold in the Candied Ginger, Coconut and Chocolate Chips.
5. Spread carefully into the lined baking pan. Bake for 30 to 40 minutes or until a toothpick comes out a little crumby. Let cool on a board until cool and then lift from pan with the parchment.
6. Slice thick and serve warm or for dessert with vanilla bean ice cream.
Tuesday
Olie & Evie Barn Quilt Class
One of the highlights of the summer was our Olie & Evie Barn Quilt Workshop in gorgeous Idaho. We loaded up the trailer with barn quilts, patterns and our Prairie Paints and drove through the night to wake up in the beautiful farmland of western Idaho to join the loveliest group of ladies for a day of barn quilting! As you browse through the pictures you will see why we love our traveling workshops. The blessing of gathering and "quilting" together brings pure joy!
We are so thankful to Rhonda from Olie and Evie for inviting us to her beautiful shop and garden for the day. Thank you to everyone who came and "quilted" some beautiful barn quilts with us. Our next class will be in Woodland Hills, UT and registrations are now open for this all day, paint anything fall workshop. Register soon as there are limited spots. We hope to have you join us soon!
Monday
Tis a Gift to Be Free Embroidery Pattern
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