Apr 20, 2015

Treasure Box Tuesday 68

Welcome to Treasure Box Tuesday!



Hellooooo, 
Treasure Box Tuesday 
Bloggers of the Month for April!


Shinee from Sweet and Savory by Shinee is featured at Memories by the Mile

April from April J. Harris of The 21st Century Housewife is featured at Yesterfood


We know you'll enjoy visiting these ladies and browsing through their lovely blogs!


Connect with us! 
And let us know so we can connect right back!

Joy from Yesterfood

and

Wanda Ann from Memories By The Mile

AND NOW FOR THE FEATURES!

Our Most Viewed links last week:



1. Easy & Flawless Royal Icing Recipe by Confectionalism


2. Mocha Chip Cheesecake by Joybee, What's For Dinner?






Joy's Picks:




1. Birds of A {Buttoned} Feather by Little Miss Celebration

2. Side Table with Stenciled Chalk Paint by Across the Boulevard

3. Asian Broccoli Slaw with Ginger Peanut Dressing by Craving Some Creativity

4. Strawberry Hand Pies by Bitty Bite Bakery



Wanda Ann's Picks:




2. Easy Green Chile Chicken Enchilada Casserole by A Pretty Life in the Suburbs




4. Strawberry Shortcake Muffins by A Sprinkle of This and That



Congratulations to everyone who was featured!

Please help yourself to a Treasure Box Tuesday Featured button:

Yesterfood

Now it’s time to party- link up and 
have fun

(By the way, links will now show up 
in random order...hope you like the change! ♥)


If you enjoy our party, please tweet it so people can come and see what you brought!





Or post our party button, if you like~

Yesterfood



Joy & Wanda Ann signature












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Apr 19, 2015

Social Media Weekly 14

Welcome to Social Media Weekly!


 We're here to make sure all of us have the best possible opportunities to make connections with each other on Facebook, Pinterest, Twitter, Instagram, and Google+

Each week, we will focus on a different social media platform. This week, it's Instagram. Link up your Instagram account, then go make Instagram CONNECTIONS with everyone else who's here! 

Are you with us? Let's do this! :)







Tweet so people can find you on Instagram! :)






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Apr 11, 2015

Banana Bread Carrot Muffins



Moist, sweet, and tender, Banana Bread Carrot Muffins are everything you want in a muffin. It's just a happy bonus that they're full of good things like whole wheat flour, bananas, carrots, coconut oil, and applesauce. 

They're delicious whether you're trying to eat a little more healthfully or not! 


Kids can't resist the mini muffins. Neither can I.


Banana Bread Carrot Muffins

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup well-mashed banana (about 3 medium, very ripe)
1 cup finely grated carrot (about 3 medium/large)
1 cup packed light brown sugar
2 large eggs, lightly whisked
1/3 cup coconut oil, gently melted
1/4 cup unsweetened applesauce
1 teaspoon vanilla


1. Preheat oven to 350 degrees.  Take one, 12 cup regular muffin pan and one, 12 cup mini muffin pan and spray the tops of the pans lightly with cooking spray (this is so if the muffins rise over the papers and on to the pans a little bit they won't stick). Line cups with paper liners. (Alternatively, this recipe will make 18 regular size muffins or one 9X5" loaf. You will need to adjust baking times for loaf). 
2. In a large bowl, combine flours, soda, baking powder, and salt. Whisk to combine. Set aside.
3. In a medium bowl, combine all the remaining ingredients and stir to combine very well.
4. Pour the banana mixture into the flour mixture and fold together gently by hand, until just combined. Do not overmix.
5. Fill muffin cups about 3/4 full. They don't rise a lot, but will round up just over the top of the papers. Bake until tops are dry and a toothpick comes out with a couple of moist crumbs attached, about 15 to 16 minutes for mini muffins, and about 23 to 24 minutes for regular muffins. Do not overbake. 
6. Let pans cool on wire rack for about 5 minutes, then remove muffins to rack to cool completely. Very good the same day, even better the next day. Will keep, tightly covered, for several days. Wrap well and freeze for several weeks.



Notes: 
  • Recipe makes 12 mini muffins and 12 regular size muffins OR 18 regular size muffins OR one 9X5" loaf. 
  • My 3 bananas yielded 1 and 1/4 cups mashed banana, and I went ahead and used all of it. 

You can't taste the carrot or feel it when you're eating (noted for kids or anyone who might not care for carrots), but it looks pretty, helps keep the muffins moist, and you get the carrot-y nutrition. :)


Pass the muffins, please~



You may also enjoy:


and


Parties we love, including Susan's


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