Bananas do not go bad in this household! I had two overly ripe bananas and I was determined to make something tasty out of them and I found the perfect recipe. (I really do not like wasting food, I will scour the internet looking for recipes with random ingredients that I need to use or throw away soon, in the hopes of not trashing as much as possible.) Plus, we needed fuel for cleaning and packing up the place. If all things go smoothly, we close on our new house this week.
All hail springtime! Because that means the good berries are back.
Making a crumble was an interesting experience and actually took making two batches to get it right.
Note to self (and anyone reading this) spend the money on good cooking spray. I mean, I only bought it because it was all that was available that day but I almost lost the bread because the bottom was still stuck.
This recipe forced me out of my comfort zone when baking. I had to make a raspberry reduction for the frosting which was not as easy to strain as I thought it was going to be, but the end result was well worth it. While the entire cupcake is good, the frosting is where it’s at. I’ll be referring back to the frosting a lot in the future.
DIVINE. This will probably be a regular recipe for weekend breakfast at our house now.
TIP: I’ve found that when making from-scratch pancakes, if you use a gas stove, the best setting is low-medium. Anything higher and you can easily end up with burnt outsides and gooey insides. Slower cooking on a lower setting seems to do the trick.
Oooooo daddy. These were tasty. They were a combination of two different blog recipes. Problem is, the frosting recipe is lost to the recesses of time and only thanks to the impeccable Ignited Moth was I able to make it once again. So I will not be able to link you the site but I will give instructions on how to create it yourself.
First, the cupcakes. Recipe Here. (You’ll see a wondrous peanut butter frosting recipe with it. I’m hoping to try it one day, but today was not the day.) These are dark, delicious and moist. I chose that word strictly for it’s descriptive qualities but if it makes you cringe a little bit too, that’s okay. I like making people uncomfortable sometimes.
Frosting is super easy provided you follow the instructions correctly the first time. Not like myself who fucked up a batch my first go and had to run back out to the store at 9 pm to get more supplies.
1 package instant pudding mix (any flavor!) I chose white chocolate this round.
1 tub cool whip
In a large mixing bowl, mix pudding mix with just enough milk to make a cake batter-like consistency. Then use about 1/2 of the tub of cool whip and fold it into the pudding mix. From here, taste test. You may add more cool whip as you see fit. Too much cool whip dilutes the flavor of the pudding mix. You should have a mousse-like consistency. Slap it on those sweet cakes!
Another baking from scratch first for me. My boss has an obsession with snickerdoodle cookies (which I made around the holidays and they got his seal of approval), so for his birthday I decided to attempt this recipe for snickerdoodle cupcakes. While they don’t taste exactly like snickerdoodles, they are still rather tasty.
Since getting my fancy new stand mixer for Christmas, I have been absolutely lazy about baking. I’m pretty sure my husband is going to strangle me sometime soon. He spent a lot of money on the damn thing. I fully intend to use it a LOT, I’ve just been distracted by so many things. So many stupid things.
This bread was super tasty. You cannot go wrong mixing chocolate and cinnamon.
I’ve been down and out with a stomach virus the last couple of days. So the last thing I’ve been wanting to do is bake (or read) as everything made me nauseous. But my stomach is finally letting me smell/eat/think about real food finally so I thought I would share one of my favorite recipes that I tried during the holidays: Mint Chocolate Chip cookies.
The BEST mint chocolate chip cookies.
I even got to use cream of tartar for the first time. I felt so fancy.
2016 was the year that I seriously began baking. It started with the desire for homemade zucchini bread and grew from there. 2017 is going to be a year of many more new adventures for me in the kitchen, (I’ve never made a pie before!) so I thought I would honor the best recipes of 2016.