blueberry bliss….

Call me crazy…….but this is what we had for dinner on Tuesday night.

If you know me…..then you know that i am a fly by the seat of my pants sorta girl…..and i normally never tell ya what i’m eating…..

or cooking for that matter…

because i don’t cook….

but trust me on this one…..

i don’t make weekly menu’s even though i love reading my new friend Erin’s….

and i recently just shouted out on Facebook the other day for someone to please send me some

crock pot recipe’s ……..

i need easy…..

because the kids are screaming at me….

no.more.mac n cheese.please

{duh}….like i’m gonna listen…..

boil water

open box

dump in mac

drain

open Velveeta packet

dinner has never been easier!

i know…don’t roll your eye’s at me…

but it’s so easy…..

even though i don’t cook a whole lot….

i do love to bake….

and this is what we made….

it’s a Kasey classic for the fall…

blueberry pumpkin bread.

We also watch Biggest Loser…..

how appropriate….

eating bread while we watch these people.

the more they lose….the more we stuff our faces…

sheesh.

on to some other little news……

i did it….

i nominated my little lola for the national Gap casting call.

yes…

i did.

you can enter your child to…it was easy…..

and who knows….if our kids win…then …

just think……

they could support us….

i might even be able to quit my day job….
errrr….
well….taking care of her is my day job…..
but maybe my day job could have some perks….
hmmm…..

even…possibly…bake a bit more….

well……maybe that’s asking a bit much.

Here is the link….if you wanted to…not saying you have to…

but you could vote { here }.


Here is the blueberry pumpkin bread recipe:

3 c. sugar

1 c. vege oil

3 L. eggs

1- 16 ounce can pumpkin

3 c. all purpose flour

1. tsp ground cloves

1. tsp. ground cinnamon

1. tsp. ground nutmeg

1. tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

*preheat oven to 350*. Butter two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into large bowl. Stir into pumpkin mixture. Then add an many blueberries as your heart desires…..
or about 1/2 cup to each loaf….

Voila!

Bake away…..

my recipe says an hour…but it normally is around 45 minutes….

you don’t want it to dry…..we like it a little moist.
and yes…there is LOTS of WHITE FLOUR and SUGAR…..
so if you are on one of those…
i.don’t.eat. white flour.and . sugar
then….
good news…you don’t have to try it…..
but i do….
and i top it off with a glass of the finest red wine.
Well girls…..do tell….what is your favorite fall classic?

Till we meet again…

xo

Comments

  1. I can’t wait to try this recipe. Looks delish. And your daughter is beautiful. Such a sweet smile.

  2. I NEVER thought of adding blueberries – such a great idea! I have a low sugar/low fat recipe that is healthier, if you would like to try it:

    * * * * * * * * * light pumpkin bread * * * * * * * * *
    1 1/2 cups flour (we use whole wheat, unbleached)
    1/2 tsp baking soda
    1/2 tsp cinnamon
    1/4 tsp baking powder
    1/4 tsp nutmeg
    2 eggs
    3/4 cup sugar
    1 cup mashed pumpkin (you can also use mashed banana instead)
    1/4 cooking oil (a light flavor, like canola)
    1/2 cup of dried currants (I’m going to try blueberries, next time!)

    Stir together flour, baking soda, cinnamon, baking powder and nutmeg. Set aside. Mix, sugar & pumpkin and stir in the flour mixture. Fold in the oil and the currants (or blueberries). Bake in a loaf pan or an 8x4x2” pan at 350 degrees for about 55 minutes. Makes 16 slices ~150 calories, each.

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