Posts Tagged ‘bread’

Kate Langenburg/A&E Groove

Bread…you eat it. A toaster…you toast the bread you’re about to eat in it. Mix those two things together and you get a certified religious work of art.

Yeah, really. You read that right. Apparently, a british artist named Adam Sheldon has single handedly toasted individual pieces of bread so that they fit together to form a picture of a crucified Jesus Christ. (Somebody’s got too much time on their hands.) The picture is 1.8 meters long and 1.1 meters wide, making this a pretty large work of art…or food…or whatever.

In an article from Oddity Central, it was posted that “he used a regular toaster to burn the pieces of bread, then dried and flattened them so they would fit in a giant frame. Using a scraping knife he managed to create the lighter parts of the artwork, and darkened the background with a blowtorch.”

The churchgoers at the parish were shocked when they first saw the creation, but then grew to love it. The toast art is on display until the end of this month in the Anglican Chuch of Saint Peter. After that, I wonder what they’ll do with all that stale bread.

And why did he do this? Because mommy dearest asked nicely. Oh, the things we do for the people we love.

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Hungry Girl's Top Banana Bread. Photo from hungrygirl.com.

Hungry Girl's Top Banana Bread. Photo from hungrygirl.com.

Kate Langenburg/A&E Groove

This is by far the sweetest, most succulent, delicious banana bread recipe I have stumbled upon. (And that’s saying a lot because I LOVE banana bread.)

Of course, it’s from the Hungry Girl cookbook, 200 Under 200. If you don’t have the book, don’t worry! You can get more information on this recipe and other great eats from the Hungry Girl website.

Another thing I really like about this bread is that the servings are HUGE. So not only is it healthy and tasty, but it’s also satisfying. You can have it for a snack, an appetizer, a side dish,  a dessert or even for breakfast on-the-go. It’s so versatile!


  • 1 1/4 cups whole wheat flour
  • 1/4 cup all purpose flour
  • 3/4 cup Splenda No Calorie Sweetener (granulated) — or 1/2 cup works, too
  • 1 1/2 cups mashed ripe bananas (about 3 whole bananas)
  • 1/2 cup fat-free liquid egg substitute
  • 1/2 no sugar added applesauce
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Step 1: Preheat oven to 350 degrees.

Step 2: In a large mixing bowl, combine both flours, Splenda, baking powder, cinnamon, and salt. Mix ’em well.

Step 3: In a medium mixing bowl, combine bananas, egg substitute, applesauce, and vanilla extract. Mix ’em well. Add these ingredients to the dry ingredients and blend them together.

Step 4: Spoon batter into a large loaf pan (9 inches by 5 inches) that has been sprayed with nonstick spray. Bake for 50 minutes or until a knife inserted in the middle of the loaf comes out clean.

Step 5: Allow the loaf to cool slightly, then cut into 8 slices. (Each slice has only 140 calories and about 4 grams of fiber.)

You can add some Cool Whip if you want. It adds a little something extra-delicious. Also, this bread will turn out very moist because of the applesauce and egg substitute. Because of it’s moisture, it has a tendency to go bad quicker than other breads. It is my suggestion that you eat it immediately after baking. And anyway, it tastes better warm.

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