All right, I’m going to be honest. All week I’ve been dreaming about this banana bread. Everyday, always around 3pm, I would be in the middle of something at work when (!!) suddenly an intense snack craving would hit me. I know better than to keep a snack drawer at my desk (it would always be empty), so I’ve been stuck with whatever I brought from home which at that point of the day was usually an apple or nothing at all because the apple may have been eaten by 11am.
There was one day though where I decided to be smart and bring a slice of this banana bread to avoid the 3pm cravings. This failed miserably because the bread was gone by 9:30am and then the apple followed at 11am. I think that was a stressful day.
Usually I’m not a big spring time person (I tend to prefer the crispness of autumn), but I can’t help but feel so pleased about the weather during this time of year. Something about shedding my winter jacket in favour of my spring jacket and trading my worn-out boots for running shoes. Not to mention coming home after work and having natural sunlight for another three hours. For the last few months I’ve had to plan my baking on the weekend and now it’s a nice feeling to know that I can go back to baking and taking photos after work again. This is especially good since because our next few weeks are slowly being eaten up by wedding planning. Up next, my first dress fitting!
Although Easter is over and I am sure that everyone is sick of carrot-related recipes, I couldn’t help but share this one. I have been meaning to make carrot cupcakes for a while now, only I couldn’t figure out how to make the cream cheese icing without being stuck eating the whole thing myself (see: Trevor’s lactose intolerance). It’s also worth pointing out that I refused to make carrot cupcakes with plain vanilla icing, which is practically criminal in my books. Carrot cake has to be paired with cream cheese icing, just like peanut butter and chocolate, mint and chocolate, everything and chocolate.
The only way I could make this recipe was if I used a milk free cream cheese substitute. I had been hearing about milk free cream cheese substitutes for some time now, only I was a little worried about how they would turn out. How close to cream cheese were we talking? Sure, it could look and smell like cream cheese, but I wanted something that tasted as close to the real thing as possible.
A couple days ago, I decided to take advantage of Trevor’s work benefits and went for a massage. This was my first time going to a registered massage therapist and the only way I could describe the experience was pure…..bliss….. Why we’ve never used this part of his benefits is beyond me and now I’m going to find a way to incorporate this regularly.
Originally I went because I was having issues with my lower back, but the most alarming thing was having her discover how much tension exists in my neck. I was also told that there was more tension in the left side of my body than my right, which makes sense because I have a tendency to lean to one side in my office chair which is a big no-no.
Canadian food blogger, baking and eating her way through life. Musical theatre fanatic. Personal finance nerd. Sometimes runner/yogi. Green smoothies are pretty amazing.
