Baking Week: The I’m-Pregnant-and-Tire-Easily Edition

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The countdown is on: school starts in 11 days and I'm already trying to prepare myself for rushed mornings and packing school lunches. Is anyone else as thrilled as I am?! No really, I'm excited for school to start again, as are my kids, but I also know how our relaxed, carefree mornings of summer will be quickly tossed out the window.

On top of that, I also know the next 14 weeks {if I make it to my due date!} will go by quickly, so I'm trying to think of ways to make my life easier over these next several months.

{Pumpkin Apple Muffins are in the oven!}

I love designated Baking Days because I normally get a ton of baking accomplished and my freezer is stocked for a while. In an attempt to be realistic however, I'm not up to a Baking Day challenge anytime soon, so instead, I'm doing a Baking Week! I've been planning for this over the past week and just started this afternoon. My hope is that this all will give us some quick breakfasts and school lunch additions.

Here's what I've got planned:

The Pumpkin Apple Muffins were up first and are almost done. Monkey Bars are quick and easy, but my bananas need a couple more days to ripen, so I'll attempt to get the Lunchbox Delights in this evening as well.

Anyone else want to join me?! Also, let me know if you have a good Hummus recipe- I haven't settled on one yet!

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13 thoughts on “Baking Week: The I’m-Pregnant-and-Tire-Easily Edition

  1. confessionsofashopaholicmom says:

    I have wanted to do something like thins for sooo long! I have a couple of questions. How do you store if you don't have a food saver? And how long do they keep? The Pumpkin Apple muffins look amazing! I hate to say this but I am ready for Fall, I love that time of year!!

  2. Utah Deal Diva says:

    Confessions- I'll store everything I make in a Ziplock freezer bag. I anticipate we'll go through all this food before school is out for the holidays. All these things I make freeze really well- they're really moist, so they don't dry out. I haven't tried the cookies though so I'll have to see how those do. I've even somehow lost a few muffins in my freezer and even 6 months later they were great. I'm ready for Fall too! I love Fall food!

  3. Brenda says:

    If I could I would jump through the screen and hug you! I am due in three weeks and have been wondering what my children are going to eat when we have a new baby plus school on top of that. Thanks for the ideas. BTW We love your blueberry muffins. Would those freeze well also? Thanks for all you do.

  4. Janet says:

    Actually, here it is:

    My modifications:
    – heavy on the lemon juice
    – heavy on the (fresh) garlic cloves
    – If I don't have tahini paste I throw in plain sesame seeds (tahini is better, though)
    – I always double the recipe & use my blender

    We use it for:
    – sandwich/wrap spread
    – veggie dip (carrots, celery, peppers, cucumber, etc. – the kids eat tons with this)
    – pita chips, tortilla triangles, crackers, or tortilla chips

    I figure I can make a double batch for less than $2. I buy several cans when I see a good Garbanzo bean sale!

  5. Utah Deal Diva says:

    Brenda- the Blueberry muffins have yet to make it to the freezer, so not sure if they freeze well. I would imagine they do though!

    Janet- THANK YOU! That recipe looks perfect!

    Angela- yes, I keep the skin on when I grate zucchini. It's easier and looks pretty!

    Carolynn- Self Cleaning Oven= my saving grace! Seriously! 🙂

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