i’m fairly proud. the filling was excellent. but for such a simple design, the shaping was a fucking disaster. and i just wasn’t prepared for the crystallized flowers. at least my client approved.
yes, i am allowed to touch crosses without spontaneously bursting into flames.
i wanted violets but had to settle for pentunias
really, it does. i have never had decent banana bread. it was always undercooked or burnt, or both. dry, flavorless, culinary abortions two stepped across my palate. in 25 years of existence i’ve eaten many, MANY pieces of banana bread, and all of it was crap. i began to believe that no one could make a decent banana bread. it was simply impossible.
until i met cristina topper.
topper is a true baker through and through. and she makes edible banana bread. however, it’s not only edible, it’s fucking delicious! she was kind enough to share the recipe, and i will share it with you. together i think we can break the cycle of crappy banana bread.
i could eat a truckload and then ask for more.
topper’s banana crumb muffins
4 large ripe bananas, mashed
3/4c sugar
1 egg, lightly beaten
1/3c butter, melted
1 tsp vanilla
1/2c water added as necessary to make mixture more pliable
2c ap flour
1 tsp baking powder
1/2 tsp salt
topping:
1/3c brown sugar
1 tbsp flour
1/8 tsp cinnamon
1 Tbsp butter
in a large bowl combine dry ingredients. combine bananas, sugar, egg, butter and vanilla; mix well. stir into dry ingredients just until moistened. fill muffin cups 3/4 full.
combine the first three topping ingredients; mush in butter until crumbly. sprinkle over muffins.
Bake at 375 for 18 – 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing.
there you have it. now go! spread the word! hurry!
Posted in cakes, fruits and berries, sweets
ok, so i say this every time, but THIS is it. this is THE cake recipe i will use from now on. so light, so moist, so amazing. what’s the secret? if you said margarine over butter, you’d be incredibly wrong. why, why would you even say that? what are you, an idiot?
heavy cream. heavy cream is the secret ingredient. (face palm). the recipe below looks awfully like one of dorie greenspan’s cake recipes. however, i got it from somewhere else and then changed it because it wasn’t sweet enough. either way, it’s mine now.
the following recipe is for a 9 inch round pan. for a bundt pan or 9×13, double the recipe.
strawberry season is here and i'm so freakin' happy.
Strawberry Pound Cake
4 tbsp butter, softened
3/4c sugar
1 egg
3/4 cup heavy cream
1 tsp vanilla
1/s tsp salt
2 tsp baking POWDER
2c ap flour
1 pint strawberries, sliced
preheat the oven to 350F. butter a 9in round pan. fit a circle of parchment into the pan and butter that too.
“cream” the butter and sugar. (i have cream in quotes because you can’t actually “cream” them- the sugar:butter ratio is too high so just pretend). mix in the egg, followed by the heavy cream and vanilla. mix in the salt and baking powder. at low speed mix in the flour. the batter will be very thick. fold in the strawberries.
spoon the batter into the prepared pan. bake for 30-50 minutes. i know, i know, that’s a huge range but the strawberries are a wild card. just use a tester and you’ll be fine.
Posted in cakes, fruits and berries, sweets
this was my first fondant cake. i am much happier with this cake than i am with the leprechaun’s hat. i guess it’s technically “adult themed,” so i’m putting it in a jump. considering that half of the population has one, i don’t see what the big (heh) deal is.
for st. patrick’s day i made a cake.
nothing special- box cake, my standard issue lemon buttercream frosting, and marshmallow fondant. this is only my second fondant cake, which explains its ugliness.
so uneven
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