I can’t think of a single person who actually dislikes banana bread. And I dare you to find someone who doesn’t like that oh so dreamy creamy cocoa hazelnut spread (aka nutella). They’re two very lovable things, and when combined will put a smile on anyone’s face.
So what happens when you mix banana bread with nutella? Well, there could be many outcomes, but mine just happened to be these banana-nutella swirl muffins. And given 98% of our population’s fondness of the two components, these muffins are the perfect treat to bring to a party, a potluck, or a very special friend’s birthday… as I did for my very special friend Corey. Continue reading
This is my happy place. Carova Beach, Outer Banks, NC. Once a year I get to be here with the best company for two weeks of laughter, play, sun, salt, relaxation, sandy doggies and lots of good cooking. Oh, and it also involves my birthday, so cake and fancy drinks are always part of the shenanigans.
My 23rd birthday cake to celebrate this new year of life: a blueberry cornmeal cake with lemon curd – neufchâtel frosting. I thought up the flavor combination when blueberry season was just beginning and had been craving it ever since. So when the day came, I handed the special job over to my boyfriend and supervised carefully to make sure he made it exactly how I imagined :) He did great, topping it off with a decorative blueberry swirl. Thanks Forrest!
*Note: my birthday was in July; I am just now realizing I never got to posting this cake recipe which needs to be preserved forever and ever. And I’m reminiscing of those wonderful two weeks at the beach. Summer, don’t go so fast! Continue reading
It’s still 85 degrees here in Charleston and I’m craving fall. I just want to put on a cozy sweater and bake some pumpkin bread! So I kind of did anyway… :]
Mom’s birthday was the first day of fall this year and one of her favorite things is maple syrup.. quite fitting. After much debating about what would be easiest to send in the mail I settled on cake pops—little truffles of cake and frosting all smooshed together and dipped in glaze. YUM. I figured they were much more mail-friendly than cupcakes. And birthday cookies are just boring… Soo cake pops it was!
I wanted to incorporate as many warm and autumn-y flavors of possible, and I may have gone a little overboard :] The end result was a sweet potato-spice cake, which I baked, crumbled and mixed with maple-cream cheese frosting, formed into balls and dipped in cinnamon-maple glaze, and finally topped with some crushed pecans. I feel like I’m explaining my masterpiece on Cupcake Wars or something!
*I used this recipe for sweet potato cake, this for the maple cream cheese frosting, and this for the cinnamon-maple glaze.
‘Twas very long and intricate process, but the end result was fantastic, plus I got to enjoy tasting each element on its own. I managed to snap some photos before sending them off, because they were too cute and oozing with mapley goodness to let go undocumented.
So happy birthday mama, I hope the weather at home is more appropriate for these little sweet treats than it is here!
My original attempt to make “pops” failed because the glaze was too runny and wouldn’t harden on top. Oh well, my truffles are cuter :]