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Posts Tagged ‘Cute Potato Maine’

coastal

Our family last visited Acadia National Park in 2009 when the kids were just two- and three-years old. At the time, we explored the Schoodic Peninsula — a lesser known entrance to the park, where a 6-mile loop treated us to spectacular views of lighthouses and forested islands. The visit was a quiet way to introduce our young family to the park, and while we loved our first adventure together, we left wanting to experience more iconic spots in Acadia.

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bananabread

Happy Memorial Day weekend, friends! If you’re searching for a recipe to bring to a party host or offer house guests, this quick bread delivers every time. The banana/chocolate combination is loved by everyone in our household. Dense and not overly sweet, this bread is made even better slathered with your favorite peanut butter. It makes a great breakfast treat (and a smart bribe when the kids are not quick to get out of bed on a school day), a wholesome snack to send along in a lunch box or a quick bite before an early evening baseball game.

You’ll need: 

• 2 cups of all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 1/4 cup unsalted butter, softened
• 1 1/2 cups mashed ripe banana (approx. 3 bananas)
• 2 large eggs
• 1/3 cup plain yogurt (we prefer whole milk)
• 4 oz. semisweet chocolate
• Butter for coating the pan

To make:

Preheat the oven to 350º. Butter a 8.5″ x 4.5″ loaf pan and set aside.

Combine flour, baking soda and salt in a medium-sized bowl to use for later.

Cream sugar and butter in a large bowl at medium speed until blended (about one minute). Add banana, eggs and yogurt. Beat until blended. Adjust the mixer to low speed. Slowly add the flour mixture until moist.

Break up the chocolate and place in a medium-size, microwave safe bowl. Microwave on high for about one minute or until the chocolate is nearly melted. Stir the chocolate until smooth and allow to cool for a minute or two.

Next, add one cup of batter to the chocolate mixture and stir until combined. Then spoon and spread 1/3 of the plain batter into the base of your loaf pan, followed by 1/3 layer of the chocolate batter (the batter will be thick but spreadable with a silicone spatula). Alternate the batters 1/3 at a time, ending with the plain batter.

Use a butter knife to gently swirl the two batters together in the loaf pan.

Bake for approx. one hour and 15 minutes or until a wooden pick at the center comes out clean. Cool ten minutes on a wire rack and if you wish, remove the loaf from the pan. Cool on the rack completely before serving.

Yields: One loaf. Recipe adapted from Cooking Light.

PS: The very best banana muffins. And a Memorial Day weekend adventure in Damariscotta and Newcastle.

 

 

 

 

 

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Captain Daniel Bennett spends his summers sailing out of Rockland Harbor, where he offers day trips on Bufflehead, his refurbished, six passenger sailboat. The father of two gives families a chance to create the sea faring adventure of their choice, sailing anywhere between one hour to a full day. The fee for adults to sail is modest, and for children, Daniel simply charges by age per hour. For these reasons, coupled with the opportunity to see the mid-coast from the water, we decided Bufflehead would be just right for our crew.

A captain who juggles? Right on.

A captain who juggles? Right on.

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It’s May! Finally. Our lawn is becoming greener, flowering trees are in bloom, and there are daffodils sprouting up everywhere. Last year, to celebrate this greening of our landscape, we traveled to Broadturn Farm in Scarborough for a May Day celebration. MP has long admired the farm for its beautiful flowers and farm-based educational programs. She couldn’t wait to visit with the kids and Grandma Cookie.

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