There was a link for templates on one of the forums that I read. So I decided to take a little looksie and I found this holiday template that allowed me to do a quick change and give the blog an update! As my poor pregnant mind is having issues with my html that I was trying to change.
So, here we are. The blog gets a holiday over haul and the house is about to get one this afternoon.
Then the plan for this week is to get all the gifts finished up and add it all to the blog...so that I am one step closer to being where I want to be before this little one makes his arrival on Dec 22nd!
Ack where has all my time gone.
Here's the link to her great blog and there is something for everyone!
Leelou Blogs
November 28, 2010
October 28, 2010
Crazy...
Well life has been turned upside down. So much for that whole New Year's resolution. Super Women I am not! :(
While this blog is for no one but me...I still wanted to try and make it something special...I guess it will be left as a WIP!
While this blog is for no one but me...I still wanted to try and make it something special...I guess it will be left as a WIP!
May 11, 2010
Brown Sugar Blend Banana Cake
I found this recipe while flipping through a magazine and thought not only did it look good, but it looked easy and quick.
Well it was easy and quick and and it tasted great. The only differences I made were, I forgot the yougurt so I used light sour cream as that is what I had on hand and used dark chocolate chip rather then semi sweet.
Ingredients:
Cake
¾ cup (175 mL) SPLENDA® Brand Brown Sugar Blend
½ cup (125 mL) Crisco® Canola or Vegetable Oil
2 (2) eggs
½ cup (125 mL) plain yogurt
3 (3) ripe bananas, mashed (about 1 ½ cups/ 375 mL)
2 tsp (10 mL) vanilla
2 cups (500 mL) Robin Hood® Nutri™ Flour Blend
1 tsp (5 mL) baking powder
¾ tsp (4 mL) baking soda
¼ cup (5 mL) Chipits®* Semi-Sweet Chocolate Chips
Filling
1 (1) banana, sliced
icing sugar for garnish (optional)
Directions:
1. Preheat oven to 350ºF (180ºC). Grease two 8” or 9” (22 cm or 23 cm) cake pans.
2. Cake: Beat brown sugar blend and oil with an electric mixer. Add eggs, 1 at a time, beating well after each addition. Add next 6 ingredients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans.
3. Bake in preheated oven for 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
4. Assembly: Place 1 layer of cake on serving platter. Place sliced bananas on top. Place remaining cake on top. Sprinkle with icing sugar if desired.
Well it was easy and quick and and it tasted great. The only differences I made were, I forgot the yougurt so I used light sour cream as that is what I had on hand and used dark chocolate chip rather then semi sweet.
Ingredients:
Cake
¾ cup (175 mL) SPLENDA® Brand Brown Sugar Blend
½ cup (125 mL) Crisco® Canola or Vegetable Oil
2 (2) eggs
½ cup (125 mL) plain yogurt
3 (3) ripe bananas, mashed (about 1 ½ cups/ 375 mL)
2 tsp (10 mL) vanilla
2 cups (500 mL) Robin Hood® Nutri™ Flour Blend
1 tsp (5 mL) baking powder
¾ tsp (4 mL) baking soda
¼ cup (5 mL) Chipits®* Semi-Sweet Chocolate Chips
Filling
1 (1) banana, sliced
icing sugar for garnish (optional)
Directions:
1. Preheat oven to 350ºF (180ºC). Grease two 8” or 9” (22 cm or 23 cm) cake pans.
2. Cake: Beat brown sugar blend and oil with an electric mixer. Add eggs, 1 at a time, beating well after each addition. Add next 6 ingredients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans.
3. Bake in preheated oven for 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
4. Assembly: Place 1 layer of cake on serving platter. Place sliced bananas on top. Place remaining cake on top. Sprinkle with icing sugar if desired.
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