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When I watch a movie with my boyfriend and I keep asking him whats going to happen next whatshouldwecallme:
And he’s just like:
Story of my life!
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Banana cake with chocolate cream cheese icing Made my own birthday cake today, and I haven’t tried it yet but it’s turned out pretty well and I want to remember the recipe.
Cake Ingredients:
3/4 c. unsalted butter, softened
2 c. sugar
3 eggs
1 1/2 c. mashed ripe bananas (about 2.5 large bananas)
1 1/2 tsp. vanilla extract
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt (I forgot this… hope it tastes all right haha)
3/4 c. buttermilk
3/4 c. chopped unsalted pistachios (recipe says this can be traded with other nuts; I didn’t use any because I just got my wisdom teeth removed and I can’t eat hard stuff)
Frosting Ingredients:
2 8-oz. containers of whipped cream cheese, room temperature (this is important)
1/2 c. butter, softened
1/2 c. baking cocoa
4 1/2 c. confectioners’ sugar
2 tsp. vanilla extract
Optional: chopped unsalted pistachios for decoration
Cake Directions
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in bananas and vanilla.
Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Fold in 3/4 c. pistachios.
Transfer to 2 greased and floured 8-inch round baking pans.
Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frosting Directions
For frosting, in a large bowl, beat cream cheese and butter until smooth.
Add cocoa; mix until blended.
Add confectioners’ sugar and vanilla; beat until creamy.
Place one cake layer on a serving plate; spread top with one cup frosting.
Top with remaining cake. Spread top and sides with 2 cups frosting.
Press pistachios into side of cake by laying strips of plastic wrap unter edges of frosted cake, sprinkle nuts onto wrap, and lifting nuts into the frosting with a clean spatula under the plastic.
Cut a small hole in the corner of a large pastry or plastic bag; insert a #45 pastry tip.
Fill the bag with the remaining frosting.
Pipe concentric circles over top of cake.
Refrigerate for at least 1 hour or until frosting is set.
Banana cake with chocolate cream cheese icing
Made my own birthday cake today, and I haven’t tried it yet but it’s turned out pretty well and I want to remember the recipe.
Cake Ingredients:
3/4 c. unsalted butter, softened
2 c. sugar
3 eggs
1 1/2 c. mashed ripe bananas (about 2.5 large bananas)
1 1/2 tsp. vanilla extract
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt (I forgot this… hope it tastes all right haha)
3/4 c. buttermilk
3/4 c. chopped unsalted pistachios (recipe says this can be traded with other nuts; I didn’t use any because I just got my wisdom teeth removed and I can’t eat hard stuff)
Frosting Ingredients:
2 8-oz. containers of whipped cream cheese, room temperature (this is important)
1/2 c. butter, softened
1/2 c. baking cocoa
4 1/2 c. confectioners’ sugar
2 tsp. vanilla extract
Optional: chopped unsalted pistachios for decoration
Cake Directions
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in bananas and vanilla.
Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Fold in 3/4 c. pistachios.
Transfer to 2 greased and floured 8-inch round baking pans.
Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frosting Directions
For frosting, in a large bowl, beat cream cheese and butter until smooth.
Add cocoa; mix until blended.
Add confectioners’ sugar and vanilla; beat until creamy.
Place one cake layer on a serving plate; spread top with one cup frosting.
Top with remaining cake. Spread top and sides with 2 cups frosting.
Press pistachios into side of cake by laying strips of plastic wrap unter edges of frosted cake, sprinkle nuts onto wrap, and lifting nuts into the frosting with a clean spatula under the plastic.
Cut a small hole in the corner of a large pastry or plastic bag; insert a #45 pastry tip.
Fill the bag with the remaining frosting.
Pipe concentric circles over top of cake.
Refrigerate for at least 1 hour or until frosting is set.
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Kristi Michels’ Oatmeal Cottage Cheese Pancakes Ok so I’m not sure if this is actually her recipe, or if she found it somewhere… but this is what she gave me so I’m crediting her. I’m posting it here so I can add it to Pinterest… I know, I’m addicted.
Ingredients: 6 egg whites 1 cup rolled oats, dry 1 cup cottage cheese 2 teaspoons sugar 1 teaspoon cinnamon 1 teaspoon vanilla Instructions: In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes. Number of Servings: 3
on a different note, between my last post and this one I knit another mitten! I’m hoping to use these (after I finish the second one of the pair) as Luke’s Christmas present, I have a cute little dinosaur-mitten tutorial I’m going to try to use. Luke’s addicted to dinosaurs. It’s great.
<3
Kristi Michels’ Oatmeal Cottage Cheese Pancakes
Ok so I’m not sure if this is actually her recipe, or if she found it somewhere… but this is what she gave me so I’m crediting her. I’m posting it here so I can add it to Pinterest… I know, I’m addicted.
Ingredients:
6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Instructions:
In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.
Number of Servings: 3
on a different note, between my last post and this one I knit another mitten! I’m hoping to use these (after I finish the second one of the pair) as Luke’s Christmas present, I have a cute little dinosaur-mitten tutorial I’m going to try to use. Luke’s addicted to dinosaurs. It’s great.
<3
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the road to domestic-ness I’m going to be honest—I think all these thrifty moms posting blogs with helpful stuff is the coolest ever, and I don’t care who knows it. Pinterest is neat because it’s basically all those people, and people aspiring to be like them, posting convenient links to useful stuff with catchy pictures! I love it. Anyway, all that to say I apologize if this turns into another one of those blogs. That’s just what’s bound to happen if I am blogging, since I doubt I’ll have much to blog about other than fun stuff I’ve been doing—and yes, I consider my latest knitting projects “fun stuff I’ve been doing”.
So, to start this sad spiral off—this week has been pretty productive, domestic skills-wise. I knit 2 mittens (an unmatching pair, yesss) and cooked what I consider my first legit meal in college!!!
here they are—go ahead and bask in their glory. yes ok I know a 7-year-old could do better but i’m proud of them! at least the one on the left. The one on the right has prettier colors but I sort of flipped the stocking stitch on accident… a few times… suffice it to say that one has character. :)
unfortunately I don’t have a picture for the meal… I didn’t bring a camera to the kitchen with me, and I’m super lazy so I was neither willing to go get one nor eat my food in my room (and thus have dirty dishes later). But I promise it was yummy! It consisted of garlic-seasoned chicken, spinach, and rice. Mmmmm. I made extra, too, so I have leftovers! Yay!
Random side note: groceries are super expensive. Lame. Why does eating have to cost so much?! And people wonder why there are crazy coupon ladies. Makes sense to me!
Anyway there you go :) Expect more of the same in the future.
I am sorry.
<3
the road to domestic-ness
I’m going to be honest—I think all these thrifty moms posting blogs with helpful stuff is the coolest ever, and I don’t care who knows it. Pinterest is neat because it’s basically all those people, and people aspiring to be like them, posting convenient links to useful stuff with catchy pictures! I love it. Anyway, all that to say I apologize if this turns into another one of those blogs. That’s just what’s bound to happen if I am blogging, since I doubt I’ll have much to blog about other than fun stuff I’ve been doing—and yes, I consider my latest knitting projects “fun stuff I’ve been doing”.
So, to start this sad spiral off—this week has been pretty productive, domestic skills-wise. I knit 2 mittens (an unmatching pair, yesss) and cooked what I consider my first legit meal in college!!!
here they are—go ahead and bask in their glory. yes ok I know a 7-year-old could do better but i’m proud of them! at least the one on the left. The one on the right has prettier colors but I sort of flipped the stocking stitch on accident… a few times… suffice it to say that one has character. :)
unfortunately I don’t have a picture for the meal… I didn’t bring a camera to the kitchen with me, and I’m super lazy so I was neither willing to go get one nor eat my food in my room (and thus have dirty dishes later). But I promise it was yummy! It consisted of garlic-seasoned chicken, spinach, and rice. Mmmmm. I made extra, too, so I have leftovers! Yay!
Random side note: groceries are super expensive. Lame. Why does eating have to cost so much?! And people wonder why there are crazy coupon ladies. Makes sense to me!
Anyway there you go :) Expect more of the same in the future.
I am sorry.
<3
