Jacked-up banana bread. Confession time again! You see these babies? The brown, spotty, past their prime and about 36 hours from luring in fruit flies bananas? I love them. They’re my absolute favorite. I know, I know how gross that is. I know, I know that most people would pick those up only to walk them over to the trash. I know, I know you’re horrified that I could love something so rotten, and for all of these reasons, I am forced to live my life as a closeted freckled banana eater.
The list of people who know my secret are as follows: Alex, but he married me anyway; my mother-in-law, who was about to throw some old bananas out one day and I gave myself up, yelping “wait!” My love of the spotty banana, unfortunately, conflicts with one of my other loves — banana bread. Oddly, and perhaps complimentary, enough, I found myself using Simply Recipes for this bread the way I use Epicurious: rummaging through each and every comment until I’m certain the adjustments I’m itching to make will work.
How to cook perfect pancakes. With hot cross buns already staling on shelves, and mince pies surely mere months away, plum pudding and pancakes are the only two foods I can think of that unite the nation for but one day a year. While more delicate sorts claim to find Christmas pud too “heavy”, I’ve yet to meet anyone, regardless of religious affiliation, who eschews a Shrove Tuesday treat. Why we don’t dare to bust them out at Easter too, or on fine September mornings, is a mystery to me. Pancakes are a remarkably versatile foodstuff: French crêpes, Indian dosas, even Ethiopian injera, all fall under the same delightful banner.
As Ken Albala, author of a gloriously comprehensive “global history” of the things explains, “any starchy batter … cooked in a small amount of fat on a flat surface” counts. Elizabethan pancakes Puritan pancakes Butter batter? Telegraph food writer Xanthe Clay uses melted butter in her batter to compensate for any loss of flavour occasioned by cooking them in vegetable oil. Stand or deliver? 1. The Best Cream Cheese Frosting Recipe. Hummingbird Cake Recipe. Recipe: Pumpkin Doughnut Holes » Bay Area Bites | KQED Food. Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers’ market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I’ve always had an extra-special–all right, downright personal–appreciation for the seasonal joys of this time of year.
Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o’ lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween. The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of Dynamo Donut and Coffee and the recent Oakland openings of both Donut Savant and Doughnut Dolly.
Cookies & Cream Cheesecake Cupcakes | Handle the Heat. Cake Batter Cinnamon Rolls. So… I didn’t just make one outrageous cinnamon roll last weekend. I clearly made two. I think this is the end of the cake batter era. Unless I come up with something even more ridiculous to create with a cake batter flavor, I’m pretty cake battered out. Even the glaze is a cake batter glaze! These are just as simple as the regular cinnamon rolls, and perhaps simpler than the cookie dough stuffed version. In all of this cake batter madness I’ve had going on lately, there is one thing I haven’t been able to master: the cake batter flavor without the actual cake mix! So these tasted just how they look – over the top. Holy sugar rush. Of course I find them wildly fun with all of the sprinkles going on. [print_this] Cake Batter Cinnamon Rolls rolls recipe from The Pioneer Woman (with a few additions) makes 4 pans of cinnamon rolls 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 1 package dry yeast (or 2 1/4 teaspoons) 4 1/2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda.
Chocolate Chip Cookie Dough Peanut Butter Cups. Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. You PROBably should not make these if you are home alone for four days. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch.
I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Sigh. Sweetapolita. Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting. I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks.
Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about! So, I ransacked my pumpkin-flavored recipes to find this one for Pumpkin Cupcakes. You'll recognize that it's a classic, but the cinnamon in the Cream Cheese Frosting gives it a little something extra. Even if you're mourning the passing of summer, there's no way you cannot enjoy this lovely autumnal dessert. Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes Ingredients For cupcakes For frosting 1 (8-ounce) package cream cheese, softened1/4 cup butter, softened3 cups confectioners' sugar1 teaspoon vanilla extract1 teaspoon ground cinnamon Instructions 1. 2. 3. 4. 5. 6. 7. Image via shimelle/Flickr. Zucchini Cupcakes and the BEST Cream Cheese Frosting.
Blueberry-Lemon Crumb Bars. Cream-filled Hostess Style Cupcakes. Trio of Battenberg Cakes - Daring Bakers. Mandy of What The Fruitcake?! Came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease. Have you ever tasted a Battenberg cake? Ever even heard of it before? I wouldn't be surprised if the answer to both questions is "no". Battenberg is uniquely English. Apparently, the first Battenberg cake was made to celebrate the marriage of Queen ’s granddaughter, Princess Victoria, to husband Prince Louis of Battenberg. It’s traditionally flavoured with almond and has the signature Battenberg markings, that is, the yellow and pink squares (said to represent the four princes of Battenberg).
It is certainly stunning visually and the classic cake is delicious to taste as well. I made three versions of the Battenberg - traditional pink/yellow with almond flavouring, a walnut/coffee version and finally a chocolate/orange Battenberg. Recipe Source: Coffee and Walnut Battenberg. Daring Bakers' June 2012 ~ Going Batty For the Jubilee. It is the month of June, and off we go to England and celebrate the Queen's Jubilee.
Mandy of What The Fruitcake?! Came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease. Last minute or not, it was quite a formidable and exciting challenge, as you will come to see. In Mandy's words ... "our challenge, fantastic DBers, is to make a Battenberg cake. It must be in the traditional shape (square oblong) and must have at least two different coloured checks as well as be covered in a firm edible covering like marzipan. " Battenburg cake was introduced to the chefs of the British Royal family during Queen Victoria's reign. I'd heard of the London afternoon tea delight, but never had the pleasure of knowing a bite of it's sophisticated form.
We were given the option to choose colors that were to flood our pattern and also choices of some splendid flavor pairs. Cheerio! Pink Vanilla Pocky Cake. Sometimes when you're stressed you need cake. Just a little 6-inch personal-size cake with flecks of vanilla bean throughout, and possibly surrounded with your favorite guilty pleasure - strawberry pocky. It helps you forget that you're making a wedding cake and a groom's cake next week. And the fact that you'll have to transport it in 592 degree weather.And that somehow you'll have to manage all this while looking fresh-as-a-daisy in your bridesmaid's dress. Clearly, I needed a cake. This is a strait-forward yellow cake recipe with an American buttercream from the SprinkleBakes book. I used cake flour instead of all-purpose and vanilla bean paste instead of extract. Both cake and icing have the taste and texture of the birthday cakes I remember as child.
Dress it in pocky- or don't. Pink Vanilla Pocky Cake Yield: One six-inch cake, or one slightly shorter 8-inch cake [click for printable recipe] Note: Cake flour is recommended for this recipe. Yellow cake: 2 ¼ cups cake flour ¼ tsp. salt. Cinnamon Roll Cupcakes. These cinnamon roll cupcakes are just too cute! I took them to an early morning tailgate, and it was a great way to enjoy cinnamon rolls without the mess. In the interest of full disclosure, I wasn't entirely happy with how they turned out, but it was all my own error. We were out at an alumni function Friday night, soI didn't start these until after 10pm Friday night; needless to say I was already really really tired... so I'm afraid I was just a little careless.
I feel like I should have kneaded it by hand a few times before the first rise, because it was very very slow to rise. Jen at Beantown Baker said that she had to re-roll each roll before putting it in the muffin tin, and I did too. Cinnamon Roll Cupcakes adapted from Beantown Baker, originally from La Fuji Mama Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. Lemon-Blueberry Yogurt Loaf. Lemon-Blueberry Yogurt Loaf Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right.
Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Ingredients: Directions: Preheat the oven to 350 degrees F.
Recipe Notes: This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. Can’t get enough freshly baked breads? Lemon Loaf Raspberry Lemon Loaf Orange Pound Cake Peanut Butter Banana Bread Pumpkin Bread. Twix Cheesecakes - Gingerbread Bagels.