ready hey guys and welcome to another
outfit of the day video this is Saturday
and it's another really warm day and I
think from here on out we're gonna have
much cooler weather I think it's gonna
drop about you know 20 degrees and it's
gonna be in the 60s for a while
so I'm enjoying just having a casual
sort of outfit today something really
loose and breezy so I've got this tea on
this one is from a local shop here in
Nashville called imaging and Willy they
have some really great options for Zac
as well he likes a lot of their pieces
so that's what I'm wearing today I will
check to see if they have anything on
line but I know right now their retail
store is shut down for the time being
another thing that I'm wearing today is
my Jesse cam pants these are denim
sailors and she has like a bunch of
different styles and well she has a just
a couple maybe like two or three styles
of pants but then on top of that she has
a lot of different colors and materials
so instead of the normal cotton canvas
these ones are denim and I got those in
2018 I believe and I was just really
pumped for them because they were a lot
more like a stretchy than the typical
cotton canvas so they've been really a
good addition and I got them hemmed up a
while back as well also for my shoes
these are from new solo no solos another
nashville company here and i love those
guys so these shoes i love to wear with
something that's more of you know
something around the house or just
trying to be i don't know i've dressed
up these shoes I've worn them to all
sorts of events but then I've also worn
them at home so it's a really
interesting shoe it's a mule and I love
the sand color they go with like most
things so that's a really good shoe I
think it's good too for like
transitional weather where it might be
like springtime but then you might be
not quite ready for open toe shoes yet
and also I've worn them with socks when
it gets chilly out too yeah just a
really casual outfit just a couple of
necklaces here that our coin necklaces
from people a card
and then my everyday rings I like to
just throw on a whole mix and today I
went with just some real statement ones
and then a couple of little minimal ones
but today I woke up got ready I posted
my video the outfit of the day from the
day before so yeah it's just really fun
you guys seem to really like them so
it's just a way to be able to put out
more content talk about clothes still
talk about what I'm doing in the day
which is a lot of just you know
laid-back living and then also just you
know it's fun to be able to share little
snippets of my life with you and today I
plan to make some banana muffins so
that'll be really fun something that's
really good to bake right now is banana
muffins or banana bread because you can
you know buy bananas and then eat them
when they're fresh and then if they end
up looking like this then they're still
edible so that's pretty amazing
so Zac and I keep making these banana
muffins because they're they're just
like jumbo muffins we got these big
muffin tins a long time ago and it's
just been really lovely to be able to
have something that amazing and yummy
so especially like in the morning when
you're just like I don't want to make
breakfast then it's just like the
perfect thing to have with coffee or tea
so that's what I'm doing and I'm using a
recipe honestly if you were to google
banana muffins it's the first recipe
that comes up so it's not very hard to
find but I'll leave you guys a link for
it it's from all recipes so I'm using
three bananas I'm gonna toss this stuff
okay starting with rings off so I'm
going to combine the wet ingredients
first and so that's three large bananas
mashed so I'm gonna get my fork to mash
them I don't like to use my hands it's
really yucky and then I'm gonna use
sugar so I'm going to start here
and then after this is 3/4 cups white
sugar I find that interesting when I
first saw this recipe I was like do I
really want to add just white sugar
because for my cookies
hold on renews all the trees just came
out with all their leaves I really okay
no sneezing and cooking anyways I've
just got allergies but what was I saying
Oh white sugar I would rather put like a
little bit of brown sugar in there
because it always makes whatever you're
baking a little bit more like moist and
chewy but I think it's because brown
sugar has molasses in it I believe and
that makes it different from white sugar
and white sugar is just like a little
bit more granular you know than having
something soft like brown sugar so
that's kind of what my thinking was but
I'm just gonna stick with the recipe
because it's been turning out really
good also these are hippy muffins and
the difference being that when you make
hippy muffins you just leave your hair
down so okay next I'm going to add the
white sugar another way that you make
hippy muffins is that you use really
questionable equipment like it's
important with hippy muffins that none
of the labels can be read so it's kind
of like anybody's guess on to the
teaspoons and the measurements of
everything okay so 3/4 cup give or take
on the sugar okay adding an egg okay so
I think I've got all the wet ingredients
now so the butter this is melted butter
and because butter is quite the hot
commodity right now the only thing left
was extra creamy European style butter
unsalted and I was like hey that's
exactly what I want okay there we go
there's the wet then I
to get one and a half cups of flour and
I'm really glad I stocked up because
this is all the flour that I had left I
have some self-rising as well and I
don't know what the heck I'm gonna use
that for I got it by accident okay so
that's right around 1/2 then I stocked
up and it was the biggest bag that the
girl at Target had ever seen she's like
whoa I've never seen anything like that
so but I figured like the more I need to
just stay inside who knows how much
flour I might end up using I mean the
amount of cookies I could bake out of
this is endless ok ok so that's right
around 1 and 1/2 cups and then I'm gonna
add the two baking powders I've got a
baking powder and a baking soda and I
happen to know that the green one is the
1 teaspoon so I'm gonna use that I don't
know why I just can't be bothered to buy
a new equipment before this stuff like
I'm just like why like you know when it
still works I just don't know why to
replace it aside from aesthetics which
you know obviously I
I love good aesthetics but there's
something charming about using old
equipment too and then salt so I need
1/2 a teaspoon of salt and I use
Himalayan salt for everything given that
I'm making delicious muffins Mya
dietitian said anytime that I can swap
out regular salt with pink Himalayan
salts it's going to really help I think
it's something to do with how instead of
actually using sodium you're using I
believe I want to say magnesium and then
that's going to do something different
with how your body absorbs water
I love mystery to me
um that's been just something I've
really been trying to do is have more
magnesium in my diet and I think that
that's what she said I'm trying to
remember okay okay so next I just want
to add either chocolate chips or nuts
and since I have some extra pecans in my
house already
I can't work through my chocolate chip
inventory too much I'm saving it so I'm
going with pecans today I'm just gonna
fill that to the top snacks bad it's
like when you go to bite into a
chocolate chip cookie and it's raisins I
actually like having pecans in these
though I don't know I just think that
they're a little too sweet with having
the chocolate chips in it I'm gonna
leave these a little bit on the lumpy
side the worst thing to do with
something with bananas is to get all of
those mushy parts clumpy parts not lumpy
anymore so I'm gonna kind of leave it on
the lumpy side and then the next part is
actually origami because I don't really
want to buy extra like muffin tins so I
think they're really pretty if you make
them yourself at home just my taste so I
need parchment paper scissors and a
ruler and just clear this off so what I
want is I want a three by three no eight
six by six inch squares a parchment
paper which this ruler is six inches so
I'm just going to fold it over
so that I'm going to cut that so this is
super nerdy apparently in some people's
opinion but you can just buy your own
little muffin tins but they're gonna be
so pretty when they come out so I just
can't help myself and then I'm just
cutting them into squares so I'm using 6
by 6 and then I'm just gonna fold them
it doesn't have to be perfect it just
needs to be squared I've got a little
bit of excess here so there I have 6 by
6 6 squares I'm doomed
okay so here we go the next thing that
you have to do is once you have these
muffin tins you find something that will
fit inside them like this cocktail cup
and something where you can kind of like
smoosh the paper inside of so I'm going
to just go like that and it creates
something kind of roughly like this and
I'm gonna do that for the rest of them
yeah I mean you could use a regular
glass or I've even used like a vinegar
cup like a sorry like a bottle of
vinegar you can use that I mean you can
use pretty much anything that you have
that fits inside like this okay so
that's pretty much what that looks like
and that just saves me a lot of money
and it's kind of fun to create so it's
just kind of like a tip I use so now I'm
gonna turn my oven on to 350
the recipe says that it'll take 10 to 15
minutes but because I'm using large
muffins mine's gonna be around 28
minutes with my oven so now I'm gonna
spoon these in this is like the part
that will go wrong just because I've
tried this so many times and it always
gets on the muffin papers a little bit
which is just fine
they'll be fine it'll be fine so it's
not that hard to put it in as as long as
you're just like I'm just using a finger
and a spoon and trying to get it in the
center and I put like one dollop in each
one and then I'll add more as I go along
see man down okay we're good okay so
that did not go bad now I'm just going
to continue filling them and to me it's
fine if they go all the way to the top
of the rim of the baking pan itself
because then it's just gonna be
absolutely amazing like muffins that
actually you know rise and it's gonna be
wonderful because I've got both baking
powder and baking soda and salt
these puppies shouldn't lay flat so it
should be wonderful I've made them
probably I probably made this recipe
like three times already
and I just keep having ripe bananas so
I'm just like endlessly making more and
then I have to work out a little bit to
you know be able to eat more muffins
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okay so now they're all filled and I'm
just waiting on my oven to hit 350 and
then I'm going to bake them for about I
will bake them for 28 minutes but I'm
gonna start with them for 18 and then
I'm gonna flip them that way and then
cook them for another 10 minutes and
that's for two reasons one it's gonna
make a really even baked in in my oven
that's like not very new but then also
it's gonna really help anybody I would
say to do that because it's gonna be
just perfect for like making sure that
you're not over baking it I think if you
can just take a little peek inside
around you know halfway it's gonna make
it just absolutely perfect and you won't
find that they're underdone or overdone
so yeah alright so see what these look
like should be about halfway done so
that's at 18 minutes for large muffins
350 and then she'd be just see that
happens to like 330 you know that
sometimes just happens even if I don't
open it up I've found and ten minutes
and here they are on my little saucer
it's so cute and this is such an easy
clean too because of those papers I
didn't have to spray that or anything
just comes right out
so parchment paper is like my favorite
thing ever
and that is my banana muffin recipe it's
cute of the button and it's really fun
to wake up to something like this like
tomorrow morning it's just
we the best Sunday morning to have that
so yeah if you end up making it don't
forget to tag me on Instagram so I can
see what you make
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