Hey guys! 

     I know-I know I havn't posted in... well forever! Sorry, but it's not like many people read this anyway. It's the sad truth..:(

Aha, so anyways; life update? I'm doing Cross Country and well, it's hard. Really hard. The first day we ran 3 miles, don't forget 40 crunches& 40 Sit-ups as well. But hopefully I'll be improving over the summer! So baking- I recently had a watermelon cake-pop disaster. They were a LOT harder to make than they seemed! But on the brighter side I have a really good banana bread recipie I'd like to share with you guys, you can use it with your banana's that are mushy and have brown spots! It's the perfect way to save them from going into the trash. It's a super easy recipe, no fancy ingredients, it's pretty hard to mess up on this one!

Banana Bread

Ingredients!

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 a cup brown sugar
• 2 eggs (beat them)
• 2 1/3 cups mashed overripe bananas

Directions!

1. Preheat oven to 350 degrees F . Lightly grease a 9x5 inch loaf pan.
2. Combine flour, baking soda and salt in a large bowl. In a different bowl, cream together the butter and brown sugar. Mix in eggs and mashed bananas until well blended. Stir the banana mixture into flour mixture; stir just just until the ingredients are well combined. Pouryour batter into the greased pan.
3. Bake in preheated oven for 60 to 65 minutes, basically until a toothpick comes out nice n' clean. Let bread cool in pan for about 10 minutes. Bon Appetit!

Cake Balls!(:

Rich red velevet cake formed into minature balls and coated in dark chocolate tuffled, and a sprinkle of sprinkles.. Sounds delish right? Well believe me it tastes as good as ut sounds. I made these cake balls a couple weeks ago but forgot to blog about them (oops!). So it was pretty simple: mixed together my favorite red velvet cake recipie, poured the batter into a piping bag, squeezed about a good sized tablespoon in each circle of my cake pop maker, after they were all done baking (they were only in there for 5 minutes) I put them in the freezer for 30 minutes. I put them in the freezer so they would be solid and would crumble when dipping them in chocolate. For my chocolate I used these dark choxolte truffles which melting amazingly! I onlt used truffles because we had a lot extra in the house, but you can use candy melts, a hersheys bar, chocolate chips, white chocolate, or almost any chocolate you have at home![I'll put up a post on how to melt chocolate soon]. Basically just dip the cake balls in chocolate then IMMEDIATLY roll your chocolate covered balls in the sprinkles, candy pieces, or whatever you want. Let them dry at room temperture for about 10 minutes. They should be good to go from here. It was my first time trying these and it came out great! enjoy!

long time no see!

I haven't posted since 2011? crap... but I will try better, I promise! So update? Some of my friends think i don't bake. -.- So I have to bake something--quick. I have a LOT of apples so does an apple crumble sound good? I will post the recipe (as soon as I make it). And since it's spring, Lemon bars will be coming soon as well! Oh lemon bars so good, like seriously I usually don't like lemon flavored baked good, but my friends mom gave me this recipe and it will blow your mind! See you guys for now!

P.S It's friday the 13th!

Easy Roast Beef

Yes I know this is a blog about baking, but I had to share this recipie! It's still cooked in the oven so doesn't that sort of count as baking? I made it for Christmas instead of the traditional turkey or ham.

Easy Roast Beef

Ingredients:
- A rump of beef (preferably 3lbs)
- 8 cloves of garlic
- 2 tbsp olive oil
-Salt and pepper

Directions:

1) Take out your meat an hour before cookin in order for it to come to room temperture.

2) Preheat your oven to 375F. Cut a slit anywhere in the meat, stuff one clove of garlic in it. Repeat 7 more times so that there is garlic evenly in the meat.

3) Pour the olive oil over the roast, spread it so that it covers the whole thing. Sprinkle salt and pepper over the meat as well.

4) Place the meat on the top rack, place a pan to capture the drippings below.

5) Let the meat to its initial browning for 25-30 minutes. Then lower the heat to 230F and leave it for 2-2.5 hours.

6) Check the roast with a meat thermometer when its brown, and dripping lots of juices. It's internal temperture should be 107°F. If it is, pull it out.

7) Let the meat rest for 15 minutes, covered in aluminum foil. Carve, and serve with comforting side dishes...
Bon Appetit!

Holidays are coming...

As we all probably know by now, the holidays are here! My favorite holiday of ALL time is coming up, Christmas. Ahhhh yes... the smell of fresh Christmas trees, pine cones, candy canes, but most of all Christmas cookies! I'll try to post up some of my succsesul recipies. Anyway I have to get ready to go a Holiday Festival! Fun, right? Except I'm volunteering to help. Being Santa's helper can't be too bad... right? I'll have to see for myself. Chow!

~anne

First blog post

     For those of you who don't know me, well I'm Anne. Want to know more about me? Then go read my profile. I obviously like, take that back-- LOVE baking. So that's why I'm beginning this blog. I'm going to have a little of bit about my personal life, rant about my favorite book/and or movie at the time.... but I'll try to keep it on baking. Feel free to comment anything you want, need advice? I'm here to help. That's about it for today!
~anne