My, how time flies... it has been such a long time since I posted last in this blog. Here is a little update with my life in general:
Daughter - she is an energetic three year old who owns every bit of the word "terrible threes"! Ok, that makes her sound bad... she is actually a sweetheart (most of the time), but when she wants something and doesn't get her way, watch out! She is slowly learning how to cope with the environment around her and not be so fiery at times. She is a wonderful big sister to her "new" little brother, always watching out for him and entertaining him when he is crying.
Son - he is about to turn 7 months this weekend. He is such a calm, laid back little guy. As long as you keep his tummy nice and full, he is all fun and smiles. He is rolling around very well, and we can see him wanting to crawl soon. I think that he will start to crawl just in time for Christmas decorations and tree :P
As for me? I went back to work at the end of June (coincidentally right around the time I stopped posting anything), but think we have finally settled into a new routine and things are not as crazy as before. Still very busy, but I think we can tread water better and not feel like we could drown at any minute!
So enough chit-chatting, here is a recipe I made during the summer, took pictures, but just didn't post: the banana is roasted prior to being mashed and added to the rest of the ingredients, so it has a sweeter, earthier taste. Now this frosting - it is just plain AWESOME! Sweet, but not too sweet. It compliments the cupcake super well!
Roasted Banana Cupcakes
Makes ~16 cupcakes
Ingredients:
-3 ripe bananas, plus 1-2 more for garnish
-2 cups cake flour (not self-rising), sifted
-1/2 tsp baking soda
-1/2 tsp baking powder
-3/4 tsp salt
-1/2 cup (1 stick) unsalted butter, room temperature
-3/4 cup sugar
-3 large eggs
-1/2 cup sour cream
-1 tsp vanilla extract
Directions:
1. To roast the bananas: preheat oven to 400F. Place 3 whole unpeeled bananas on a baking sheet and roast for 15 minutes (the peels will turn a very dark brown, that's ok!). While the bananas are roasting, line standard muffin tins with paper liners. Also, sift together the cake flour, baking soda, baking powder, and salt; set aside. Once bananas are done, remove from oven and let cool before peeling. Reduce oven temperature to 350F.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla. Add roasted bananas, and beat to combine. Add flour mixture in 3 batches, alternating with 2 additions of sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester (toothpick!) inserted in centers come out clean, about 15-20 minutes. Transfer tins to wire racks to cool completely.
*Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
Honey-Cinnamon Frosting
Ingredients:
-2 1/2 cups confectioners' sugar, sifted
-1 cup (2 sticks) unsalted butter, room temperature
-2 Tbsp honey
-1/4 tsp ground cinnamon
Directions:
With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.
Recipe adapted from Martha Stewarts Cupcakes By Martha Stewart Living Magazine
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