Two friends, miles apart, who love to bake!
We promise we did more than just eat while in Portland! We went shopping, walked around NW Portland, drove through neighborhoods picking out potential dream homes, met new friends and almost got tattoos! (well only Kelly) One of our favorite parts of the trip, however, …
Sooo…we ate too much food to fit into one blog post. Is that bad? Don’t answer that. In our second portion we go over perhaps our two favorite meals: dessert and drinks! If you missed our food reviews, check out Part I. Dessert: Salt & …
We went on foodie adventure in Portland last week and here is all the places we ate! Please, don’t judge… We were on vacation after all! Calories don’t count 🙂 Amy is Kelly’s cousin who lives there and she was our gracious host and tour guide for the trip. If you’re curious about our non-food adventures, you can check out both Kelly and Stephanie’s instagrams or search #ldbakinginpdx. There will also be a What To Eat (Part II – Desserts and Drinks) and a What To Do post, but for now…food.
Breakfast:
Besaw’s
Our first breakfast in Portland, which also happened to be Kelly’s birthday, was spent at Besaw’s on 23rd in NW Portland. Since we were so tired from traveling and drinking our beer samplers at Deschutes the first day in Portland, we ended up going to bed before 10 and as a result, we woke up at 6am. We headed to Besaw’s about 8, first stopping for vanilla lattes at Barista. Besaws is super cute inside and smells amazing! Everything on the menu looked delicious and we all seemed indecisive on what to order. We eventually ordered the following: Steph got the avocado omelette, Amy tried the oatmeal pancakes, and Kelly ordered the farmer’s hash. Amy’s pancakes were made with oat flour, so they weren’t really “oatmeal” pancakes like we were expecting. The hash had full sized garlic cloves spread throughout that at first Kelly thought they were potatoes. It was truly amazing how much garlic was on the plate! If you are in NW Portland, this is definitely a place to check out!
Well it’s a Monday after a vacation weekend…what can I say? I’m going to be needing a detox of sorts! Kelly and I spent last Thursday to Easter Sunday in Portland, Oregon, celebrating her birthday, visiting cousins and exploring the city. But that’s a post …
Long Distance Baking is so excited to be participating in the Spiked Recipe Challenge hosted by This Gal Cooks and Frugal Foodie Mama! Our first blogging challenge! The challenge requires that our recipe must feature the beverage of choice and cannot be a drink. So …
I’m warning you now: this post is going to be mostly pictures. Of my dogs. Because I don’t really know what to say. And I can’t promise there won’t be tears. But you will get to see an old picture of me with braces…so that’s fun.
Meet Patches and Rookie. Aka The Boys.
New Year’s 2012 I was visiting Stephanie in Boise where she introduced me to Huckleberry Wine… I finally fell in love with wine.
I had a completely different post all ready for today, and then I made this focaccia bread last night. And I just had to share it! Had to. Sorry Citrus Spinach Smoothie…you just have to wait your turn. Today is focaccia bread’s time to shine.
Nothing beats the smell of banana bread baking in the oven. It is the epitome of comfort, home and family. I absolutely love it! I’ve been on a banana kick lately as evident of my banana scone fiasco. As my sister asked, “who makes banana scones??” Seriously, who makes banana scones? In my mind I was thinking I would whip up some delicious banana bread-esque scones with perhaps a chocolate drizzle. I didn’t even bother with the chocolate drizzle because the scones were that bland it wasn’t even worth saving! I decided the next time I had a hankering for something like banana bread, I’d just stick with classic banana bread.
I guess I didn’t just make classic banana bread… I had to add chocolate chips! Chocolate chips make everything better. I adapted a trusty Betty Crocker Banana Bread recipe. I encountered only one problem however… it didn’t bake the whole way through! There was a tiny portion that didn’t quite bake and, unfortunately, I didn’t find out until after I cut into the bread. At least the ends were salvageable and quite tasty!
What’s great about banana bread is that it is so easy to make and there are so many different variations. I used heavy cream in this recipe because that is what I had on hand but, the original recipe calls for buttermilk and some recipes call for yogurt or sour cream. Also, you can add whatever you want to give this bread a little something extra. I am a chocolate fiend so I of course used chocolate chips but some people love adding walnuts or dried berries. Really, you can make banana bread your own! I recommend starting with this one though 🙂 -Kelly
Ingredients
Directions
Growing up my family didn’t have many Easter traditions. We did the usual go to church, maybe go to the zoo when we were little, but no big huge dinner or anything. Now that I’m not living at home I haven’t adopted any of my …