Wednesday, February 7, 2024

BeckermanHome- Home Renovation!

We went for a little visit to our house that is currently under a big reno!
When we originally bought our house, when you went downstairs, and you were taller than us 5'4... you would hit your head or just graze it going downstairs. (We had to tell our friends that were over 6 feet to duck! Lol!) So when doing the reno, we thought it would be sooo cool if we could round the archway and play off the circular stair case to give it that really cool vibe. Curving it like this helped us push it back in to the hallway to make it deeper. So that way, when you go down the stairs you don't even come close to hitting your head. Our fav' part is when you go down the stairs and look up, the circular staircase looks so good with the circular skylight. The shapes play off of each other. Also, the guys primed it and sculpted it to perfection. It starts small at this itty bitty point and then it goes in to this amazing wave. The light also bounces through the stairs which we are loving. The stairs are still taped up, and we have primer and paint still.. but its fun to see the vision come to life! We couldn't do it without our architect Robert Micacchi, Laura Busi and Cigdem Akin.
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Wednesday, January 31, 2024

Vegan Chocolate Chip Gluten Free Banana Muffins!

Muffins on Muffins on Muffins! If you have been following us for the last 15 years, you know how OBSESSED we are with these Vegan Chocolate Chip Banana muffin recipe. Literally when I search my camera roll for the last nine years, and search Muffin... all these images come up! It's kinda crazy and funny how many muffins we have baked! They even freeze great! Here is the link to our old Recipe in 2014 on the Bloggy!
Since that last recipe and (Making them for 9 years since) we have modified them to perrrrfection!!!!!!!
The perfect olive oil, and the perfect chocolate chips etc... etc... we have tried it all! 

The recipe is by: Colleen Patrick- Goudreau and modified  and pefected by us... lol! Just call us the Muffin Queens!  
First, preheat your oven to 350 degrees and grab two big bowls.

First bowl: (Mix in)- THE DRY BOWL
2 cups of Gluten Free Flour (Loblaw's Presidents Choice)
1 1/2 teaspoons baking soda
1/2 teaspoons of salt
(mix all together)

2nd bowl: (Mix in)- THE WET BOWL
1 cup granulated sugar
1/3 Bertolli Extra Virgin Olive Oil (extra light)
6 ripe mashed bananas- (mash the bananas with a fork on a separate plate before putting them in)
1/4 water
1 teaspoon vanilla extract
1 cup of Decadent Semi Sweet Chocolate Chips ( more or less depending how much chocolate you want)
(mix all together)

Mix the WET bowl into the DRY bowl and mix it really good! Spay muffin tins with PAM and spoon in the batter in to the muffin tins. Fill each muffin tin halfway with the batter. Bake for 25 minutes until they are golden brown. I usually keep them in for 25-27 minutes. But make sure they look golden. They usually make 9-10 muffins. (Or 12-14 mini muffins) Wait 15 minutes for them to cool down before serving. I usually don't put any paper cups in with the muffins because it sticks to the muffins.

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