It's a small, small (blog) world

Sarah at No Whey Mama clued me in to the Vegan Lunchbox and Shmooed Food in her comment to my last post.

At the same time, my mother-in-law was busy making "muffins" with Big and Little Guy.

Not exactly their best glamour shots, but you might be able to tell that they do really enjoy these muffins. Okay, you probably can't tell from Big Guy's photo (on the right). He looks sorta confused or worried.

Grandma lets them take a cheese spreader and add their own frosting to the "muffin

So, I asked her if I could get a copy of the recipe. And she sent me an email to let me know she found it on the Vegan Lunchbox site and it was actually the Fluffy While Cupcakes recipe. The first time she made them she didn't include the coconut extract. The second time she used lemon extract because it was what she had in the cupboard.

Smart Grandma! She knew all about that great site long before I did. But isn't it cool? I found about it through my new blog friends

Speaking of new friends, check out Karen's blog, Because I Said So. Her son has egg and peanut allergies and one of the many things she blogs about is dealing with these allergies. She shares a heartbreaking story about what happened to her son when he ate a homemade cookie ... luckily it didn't result in a trip to the ER, but definitely was a difficult experience for her son.

All this talk of baking (not to mention 3 brown squishy bananas sitting on my counter) inspired me to make banana bread with the boys.

Here is the recipe ...

Banana Bread

3 large ripe bananas
1 cup sugar
1 egg -- I use Energ-G egg replacer
4 T.
butter or margarine
1 1/2
cup flour
1 t. salt
1 t. baking soda

Heat oven to 325
Grease
9x5 loaf pan
Mash bananas, beat in sugar, egg, butter
Stir in remaining ingredients until just moistened
Pour in pan
Bake 55-60 minutes, until toothpick comes out clean

Yummmy! Enjoy.