This weekend was one for the books. My little came to visit me and it was our first time seeing each other since her graduation and trip to China. To add to this special weekend, West Virginia played Alabama. It is officially fall.
On Saturday, we decked out in our team’s colors and headed to an alumni owned bar to cheer on our team. We saw old friends, made new friends and left at halftime to cheer on Clemson. What? I know, it sounds absurd, but we had both a Clemson and UGA fan with us. That made for an interesting experience!
We headed to Georgetown on Sunday because no trip to D.C. is complete without cupcakes, even if you have to wait an hour for them. These cupcakes are good, don’t get me wrong, but it seemed as though everyone on the east coast traveled this holiday to get a cupcake. The banana split and blueberry cheesecake treats were oh-so-worth-it, though. As soon as we got inside the store, it started storming. Luckily, we made it home before the downpour that soon followed.
It had been quite a calm day – that was until I decided to try to park my 8-passenger car into my assigned parking place. I am not the best driver, so combine that with a tiny space and we have a recipe for disaster. After 20 minutes, I made do with the fact that I didn’t hit the car or pole beside me and realized this would not suffice.
So, the question is: What do you do when you need to convince your leasing office to give you a new parking spot?
Answer: Make them baked goods.
I knew I had some ripe bananas and enough ingredients to make banana bread, so I got to work in the kitchen. After 45 minutes, I had twelve perfectly scrumptious little banana bread muffins to pass out to the staff at my apartment complex. And, my leasing office graciously assigned me a bigger spot.
Below is the recipe incase you ever find yourself in a bind and need to charm someone:
Banana Bread Muffins
2 cups of flour
1 teaspoon of baking soda
¼ teaspoon of salt
1 stick of soft butter
¾ cup of white sugar
2 large eggs, beaten
3-4 over-ripe bananas
Yield: 12 muffins
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, soda and salt.
- In a separate bowl, add soft butter and sugar. I blended these together with a wooden spoon
- Stir in eggs and mashed bananas to butter/sugar mix until well blended
- Stir in banana mixture into flour mixture. I used my KitchenAid mixer on low speed. **Note: the batter will be sticky
- Line muffin tins with papers and fill them with batter. I filled them ¾ to the top.
- Bake for 20 minutes or until toothpick comes out clean
Now, I’m going to enjoy this day off and eat the rest of my cupcakes! Xo