From My Reader

Here are a few fun craft projects for the season, I am excited to try them all--enjoy!

Spring Baskets

Coloring Eggs Naturally

Bottle Cap Bunnies

From My Reader

Here are a few fun posts that I have stumbled upon in blogland this past month, I hope you enjoy.

A do it yourself magazine holder.

A Treasure Basket for the little ones, I am thinking of doing this on a regular rotation for B.

A great, great game idea and I just found some blocks this afternoon that I can use, I know the bigs will really enjoy this activity.

A great nest craft that made me happy when I thought of it hanging on our hutch. Now I just need a trip to the thrift store for some spoons and JoAnn's for a few eggs.

We have had the book Benjamin's Box for several years, so I was so excited to see this post. We will be making our own Benjamin Box this season.

Banana Mini Muffins

The other morning E and I wanted to bake some muffins. E decided she wanted banana muffins and a recipe by Giada(her favorite food network chef), so this is what we baked. We did not make the frosting and I added a bit of wheat germ for good measure and they were so tasty. When the muffins came out of the oven I just wanted to try one and before I knew it I had eaten four. I had to laugh because as I looked at the pans I noticed someone else had gotten to them first (J) and couldn't hold himself back either--so yes the muffins were that delicious--enjoy!

Banana Muffins with Mascarpone Cream Frosting

Recipe courtesy Giada De Laurentiis

Ingredients

Muffins:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 4 ripe bananas, peeled and coarsely mashed

Frosting:

• 3 ounces cream cheese, room temperature
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/3 cup mascarpone cheese, room temperature
• 3 tablespoons honey
• 1/2 cup chopped walnuts, toasted

Directions

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.