Breaking news these days—the babe slept in her crib, therefore her room, for the first time this week. All by herself. We’re lame and already miss having her in our room. She also only woke up once to feed. And then slept in the swing the next morning, which she’s
hated abhorred up until this point. Sweet, tiny victories. I took advantage of having both hands free and made doughnuts from Ashley’s new book, Baked Doughnuts for Everyone. Read more
And we’re live with a brand new site! I’m high on adrenaline. 4 hours of sleep for a girl that requires at least 8. Last night felt like Christmas Eve. I kept peeking around the corner to see if Santa had dropped in yet. He came early this morning. I was sleep deprived but oh so giddy. The front end doesn’t look all that different, but the backend surely does. I’ll tell you next week who helped me with the site. It’s a fun little secret I’ve been keeping. Have a click around. I’m still updating portions of the site so things may look a little weird the next couple of days. Let me know if something seems super off. In the meantime—let’s play.
Music by: Monsters Calling Home
Need ripe bananas in a pinch? Roast them. Preheat oven to 325°. Place unpeeled, bright yellow bananas on a lined baking sheet (bananas may ooze). Bake until skins are completely black, about 20 minutes. Flip bananas halfway through. Allow to cool for at least 5 minutes before handling.
If you ever want to substitute eggs in a baking recipe, use 1 tablespoon ground flaxseed with 3 tablespoons warm water, per egg. Whip using in a blender, immersion blender or food processor until it reaches a creamy, egg yolk consistency. Great when baking for vegan friends or if you find yourself out of eggs.
—Alison, This Homemade Life
This cake is my nod to fall. My nod that it’s coming. But not here yet. I may be wearing my favorite sweatshirt and yoga pants already. Working with the windows open. That’s allowing the tinniest of chills to blow through our apartment. Drinking warm coffee in the morning instead of iced. And we may have gone pear-picking already. Read more