Raw Cashew Dreamcake. Chocolate Peanut Butter Banana Bread. Word on the street is that I post quite a few recipes with peanut butter. You probably haven’t noticed. But this recipe is better. This recipe contains one of the best combinations known to man: chocolate, peanut butter and banana. Only taking a close second to bacon and chocolate. This is a banana bread to end all banana breads. And it has whole wheat flour!
Just ignore me. All I’m saying is that you can eat lots. And as usual, make sure you cut super thick slices. Especially if the top is covered in raw turbinado sugar, because then it’s reallllly crunchy. Love, love, love this bread. Just kidding on that last one. Chocolate Peanut Butter Banana Bread makes one loaf 1/2 cup butter, at room temperature 1/2 cup peanut butter 1/3 cup brown sugar 1/3 cup white sugar 1 egg 1 teaspoon vanilla extract 4-5 large ripe bananas, mashed 2 cups whole wheat pastry flour [or all purpose flour] 1/3 cup cocoa powder 1/4 cup peanut flour [99.9% sure this can be omitted if you don't have it] 1 1/4 teaspoons baking powder.
Blooming Flower Pot Cake. Rubiks Battenburg Cake. DIY Pie Pops. Hoot Cake. Dark Chocolate Guinness Cake. Makes an 8″ layered cake So here we are, cooking the world A-Z… and I come across this epic Irish cake. I make this adaptation and… just like that – my life is complete. I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake. It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight.
The perfect pair. Especially for breakfast. (Possibly with a big cup of Irish coffee). Don’t worry – the alcohol cooks off, and the Bailey’s frosting? So, go for it, take a bite of Irish nighttime. NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting. Update, March 2013: I added more powdered sugar to counterbalance all that butter. Update, March 2014: Want to learn how to serve this cake in a beer mug? Ingredients: For the buttercream: Method: Blarney Castle. Then, preheat the oven to 350F. Zebra Cake | The Whimsical Cupcake. Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it.
Ok, not EVERYTHING but a few pieces here and there. I can probably attest some of this animal print tolerance to my sister, she’s so stylish sometimes that it kills me. ;) I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake. I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: Directions: 1) Preheat the oven to 350°F. 2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes.
Like this: Rainbow Cake. For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls.
Let cakes rest in pans for 3 minutes. Vanilla Cupcakes For Two. Let’s face it: sometimes we all need a dessert that only makes two servings. Sometimes we just can’t handle 12 servings. Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. FYI: I have no idea what that is like. Haven’t you always wished you could make just enough dessert for yourself? Or… just yourself? Me too. But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes.
What can I say? Well, I was lazy. It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting. And it only takes one bowl! I think what I love most about these cupcakes is their customizability. [print_this] One Bowl Vanilla Cupcakes for Two serves 2 1 egg white 2 tablespoons sugar 2 tablespoons butter, melted 1/4 cup flour. Coca-Cola Cupcakes. I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. Let’s take a look, shall we? There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! Your kitchen will smell all sorts of delicious. There’s some the ol’ that pouring into this and this pouring into that.
There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Triple-Chocolate Mousse Cake. Cookie Monster Cupcakes. Pie in a Jar. These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth.
SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. These are just about the best little gift from the kitchen you could share with someone! Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Ready for this?