I am soooooo happy that it’s Friday because I am on vacation!! But not just any old vacation– a true no-blogging vacation, something I haven’t done in nearly three years.
I’m not going to lie, blogging is the hardest job I’ve ever had. I work ALL of the time– WAY more than any of my previous jobs. When you document what you eat and what happens in your life everyday, it never stops. Somehow, I manage to spend 60+ hours each week working on blog-related projects. I mean, I write 20+ posts per week for Carrots ‘N’ Cake and another five for Trading Up Downtown as well as weekly piece for Health.com and answer up to 100 emails/comments/questions each day. I’ve also been writing and editing my book along with training for a marathon and everything else that goes along with life. Basically, I need a vacation!!
I hope this doesn’t come off as complaining because it’s not the case at all. I wouldn’t have it any other way. Blogging IS my dream job. I wake up every morning feeling very fortunate and there’s never a day that I dread the work. I love having the flexible schedule and sharing my passion for healthy living (and pugs) with the blog world. Carrots ‘N’ Cake is my passion and I’m lucky that a little ol’ hobby turned into a career that I love so much. (I just need a vacation! ;-))
So, Mal and I are headed to Vermont for the weekend and I’m not bringing my computer to blog. I cannot wait!! My plan is to relax, unwind, and recharge. But, of course, I plan to take some photos and recap the weekend when I get back.
In the meantime, a number of wonderful bloggers have offered to guest post on Carrots ‘N’ Cake while I am away. Be sure to check back for their posts. The topics cover a variety of subjects!
Mmm! Delicious breakfast this morning! This recipe is a keeper! 😀
Baked Banana Souffle
Makes 4 servings
- 8 slices of Nature’s Pride Honey Wheat bread, buttered lightly
- 2 ripe bananas, sliced
- 4 eggs
- 1.5 cups of vanilla soy milk
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- Crack the eggs into a bowl and beat together with sugar, vanilla, soy milk, and cinnamon.
- Spray a 8Ã—8 baking dish with non-stick cooking spray and arrange the buttered bread in the dish. Layer four slices of bread on the bottom then top with sliced banana, half of the walnuts, and half of the raisins. Repeat this process for the second layer with the other four slices of bread and remaining walnuts and raisins.
- Pour the egg mixture over the bread, cover, and refrigerate over night.
- The next day, preheat the oven to 350*F degrees. Take the baking dish out of the fridge and uncover. Bake for 45-50 minutes or until browned and puffy.
- Serve with your favorite toppings, like maple syrup and powdered confectioners sugar.
Oh my goodness. This dish made our apartment smell so incredibly amazing! I wanted to dive right in as soon as it finished cooking! The Baked Banana Souffle tasted even more wonderful with maple syrup on top.
Bake Sale Preview
Here’s another little preview of some of the goodies available at the Blog Bake Sale next Tuesday!
I’m off to yoga and then I’m getting a haircut and then to Vermont! See ya on Sunday night! Enjoy the weekend!!