Banana Cake with Nutella and Cream Cheese Frosting. November 6th, 2011 I have a confession to make.
With this brilliant Indian Summer we’ve had, I’ve missed one thing, and it’s truly a surprise: cold, rainy, windy days. Remind me to read this post in a few weeks, when I am drowning in misery. But, it’s true. As we continue to eat heirloom tomatoes, romano beans, and strawberries, I’m beginning to feel all out of whack. In my last post, I shared my feelings about the value of face time and, as it happens, I’ve gotten a lot of face time with people recently. I made this cake for Matt’s birthday (which just passed) and insisted on bringing it to our afternoon get-together with friends at Zeitgeist, Matt’s favorite bar in the city.
I’d been dreaming of making an untraditional buttermilk cake, and have been nostalgic for a jar of Nutella. Banana Cake with Nutella and Cream Cheese Frosting*serves 6-8 For the cake: For the Nutella frosting: For the cream cheese frosting: 1. Read more on the Turntable. Homemade Junk Food. Homemade Twix bars.
Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. New York-Style Bagels Recipe. This is the story of an amazing New York-Style Bagel Recipe.
But it doesn’t just start there. It began with food blogger’s block (writer’s block, but for food bloggers)… The most frustrating thing for any food blogger. Many of us will not admit that we sometimes get it, but I find no problem with admitting that I occasionally get food blogger’s block. Why? Well, because I am far from perfect and showing small imperfections makes me normal. Well, I am not *that* normal. Okay… Exaggerating a bit… But I seriously do bake a bit too much… This past weekend, I decided that I was going to use all of the baking energy that I built up over the past couple of weeks to create some edible masterpieces to share with you all. The first edible masterpiece (I love how I call bagels edible masterpieces…) that I decided to share (out of the billion things that I baked) is an awesome bagel recipe that I found in a new cookbook that I recently “borrowed” from my aunt, Ultimate Bread.
Lovin' From the Oven.
Cookies. Pumpkin. Macarons. Donuts. Savory. Chocolate. Homemade Snickers Bars. Insanity.
That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy.
Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? Nougat layer.