Lovin' From the Oven

Caribbean Smoothie

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This smoothie takes me back all the way to my good ol’ Boys & Girls Club days, when I used to help run the after school program at my local middle school. We made smoothies every Friday for the kiddos with the huge frozen fruit bag from Costco. They loved it, especially on the hot days. It was a wonderful afternoon snack that we all looked forward to.

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At the middle school, we only made it with fruit and orange juice, but I added some yogurt in there since I had it available. The creamier, the better!

Isn’t the color of the smoothie just eye capturing? It’s definitely jamba juice worthy.

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In other news, I’ve been baking up a storm trying to empty my pantry. We move in less than two weeks and I need to use up all of the items that I can’t bring with me. The heavy stuff is also a no-go. That includes canned items (evaporated milk, condensed milk, soups, broths), all of my cheese, molasses, cake mixes, buttermilk powder, my many pounds of flour and sugar, etc.

I’m loving every second of it.

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Caribbean Smoothie

Ingredients

  • 2 cups Wawona frozen fruit festival blend (mix of mango, papaya, pineapple, and strawberries)
  • 1/2 cup vanilla yogurt
  • 1/4 cup orange juice

Directions

  1. Mix all ingredients in a blender until smooth.
https://lovintheoven.com/caribbean-smoothie/

Janet’s Rich Banana Bread

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Life has been busy this month, for me and my DB. I just finished a four day trip and my DB is currently going through EIW (early interview week). What does that even mean? It means he has 21 interviews in five days. How intense is that? They go room to room in a hotel and go on twenty minute interviews with different firms. I don’t know how they do it.

As you can tell, my blog hasn’t been a top priority in life recently. I’m focusing on work (both jobs) and supporting my DB to help him make it through this stressful week. Don’t get me wrong, I still love baking… I just haven’t had the time to do much of it or update.

Meanwhile, here’s a recipe to hold you up until the next one. More banana bread! This one was just okay. I may have over baked it, causing the crust to be thicker than I would have liked. The inside was moist, but the top was a bit crumbly. Recipe from AllRecipes.

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Janet’s Rich Banana Bread

Ingredients

  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • 2 medium bananas, sliced

Directions

  1. Preheat oven to 350 degrees.
  2. Butter a 9x5 inch loaf pan. Mix together the butter and sugar. Stir in the eggs and vanilla.
  3. Gradually mix in the dry ingredients: flour, baking soda, and salt.
  4. Fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  5. Bake for an hour or until toothpick comes out clean. Wait 5 minutes before removing from pan and cooling completely.
https://lovintheoven.com/janets-rich-banana-bread/

Blueberry Pancakes

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Everything went by extremely fast this past week. We got someone to sign a new lease, we found an apartment (fingers crossed, supposed to sign the lease tomorrow), and one more final for my DB! I also got to go to Philly and eat a Philly cheesesteak. It was glorious.

Pretty sure I’ve been making more of breakfast than I have of anything else lately, which is fine by my DB! Hmmm… looking at the pictures now, it seems as if I needed to mix my batter a little more. Ohhhh well. What can I say, we were hungry.

I love the natural dye that blueberries do to the batter. Blue pancakes? I’ll take five. This is a nice way to spice up your usual pancake and add some healthy nutrition to your daily routine. If you don’t have buttermilk on hand, you can always use the lemon juice and milk method. Don’t skip the most important meal of the day.. breakfast!

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Blueberry Pancakes

Ingredients

  • 2 cups buttermilk
  • 2 cups AP flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1 cup fresh blueberries or frozen blueberries

Directions

  1. Whisk together the flour, sugar, baking powder, baking soda and salt.
  2. In another bowl, stir the egg and butter into the buttermilk.
  3. Slowly add the dry ingredients to the wet in two batches until just combined. Lumps are good! Barely mix in the blueberries. Be careful, they're fragile!
  4. Drop 1/4 cup of the batter onto a warmed pan over medium heat.
  5. Cook the first side until bubbles start to appear, about 2-3 minutes. Flip the pancakes and cook for another minute on the other side, making sure it's cooked through.
  6. Repeat until all the batter and blueberries are gone.
https://lovintheoven.com/blueberry-pancakes/

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