I had to double check and was floored that I hadn’t already posted this recipe. BG has been on a banana kick lately and the topic of banana bread came up and the fact that I’m never allowed to make it because no one ever leaves me any bananas to ripen. They always get eaten. In an effort to prevent this from happening, I had to buy 3 large bunches last week. Even then, I only had enough because I had a lonely, solitary banana hanging out in my freezer for just this purpose.
Just dropping in real quick while I take a moment before I dig back into this latest cake project.
Like fondant, buttercream icing/frosting can be finicky. It took me a while to find a recipe that I like. Both to use and to eat.
Fondant is something I have a love hate relationship with. Basic, store bought fondant, while technically edible, tastes nasty. For me, if I’m going to go to the effort of making a cake, I want it to taste good. Every part of it. After my first couple of times using the store bought garbage, I started to do some research and found a recipe I really like. It is still crazy sweet, but it actually tastes good. My kids love it. MC often eats that and the icing and leaves the cake.
I knew I wasn’t going to have time before my birthday to do the big cool ballet cake I want to do so I just didn’t think about doing anything this year. I kind of decided last minute that I wanted something and dug around in my cabinets to see what I could come up with, which wasn’t much as I really needed to get to the store. I saw my box of orange Jello and decided that was perfect, but I didn’t have a cake mix. I had pretty much everything else, but not that. The recipe I was modifying used a box mix and I wasn’t sure what would happen if I tried to do the whole thing from scratch, so I begged Hubby to make a quick run to get my mix.
My baking for this year finished up on a batch of Sugar Cookies, which I rarely ever attempt because I have just never gotten them right. Either the cookie is wrong because I’ve rolled them too thin or over baked them, or the icing turns out like crap. This year, I wanted to play and decided to try again. I think I did them right this time.
For anyone familiar with TGI Fridays, yes. This is THAT Jack Daniel’s sauce. It used to be a favorite restaurant for us, but we lost all the locations in our area a few years back so this became a must have in our house. Continue reading “Jack Daniel’s Sauce (Chicken)”
I had planned on doing my usual with this and taking pictures along the way, but… me being a crazy, stressed out, busy me over the last several days managed to forget that was the plan until the cake was baked, iced and served out onto plates.
I’ve only done this one a few times, but we all really love it. It is very similar to banana bread, but just a little lighter in texture and just a touch sweeter, because… cake.
So, apparently I’m as bad as my kids as I chose to do a non-cake for my birthday. I went with a Bailey’s Irish Cream Creme Brulee instead. YUM! Continue reading “Creme Brulee*”
I’m reposting this as this is, again, what MC has asked for and what I spent my evening working on putting together. No real creativity required, but it is still, and probably always will be, a family favorite. I did not take the time to make the individuals and just did this in a large 9 x 13 pan because I’m serving Hubby’s sister and dad this time and the individuals are just a ton of work that I didn’t have time for today.
Here is the last recipe for the season. This is another super simple recipe and one that is incredibly addictive. Continue reading “Candied Pecans”
I say this is a universal pie crust because it really does work amazingly well in any application you need pie crust. Continue reading “Universal Pie Crust”
This fudge recipe is super easy. I always make up 2 different kinds, peanut butter and chocolate espresso. It used to be full batches, but it makes so much, I finally figured out how to do a half batch. Continue reading “Easy Fudge”
I didn’t get the recipe up the last time I made these, so I made sure to get pics this time around.
This is only the second time I’ve made this specific recipe, though I’ve played with cake balls for a while trying to get the ratios and chocolate correct. I know I’ve done something different as the first batch of these I ever did came out perfect, but this time, my outer chocolate layer never quite got as solid as it is supposed to. That said, they were still really good. Continue reading “Chocolate Covered Cherry Cake Pops”
This is probably my second most requested cupcake. Years ago, my SIL brought some pumpkin cupcakes to Thanksgiving and I fell in love. It surprised me since I am NOT a pumpkin fan. I spent some time after that trying to figure out what I thought went in them and then digging around for recipes that sounded close. When I finally found one and tried it, it was just a bit too much. Too much pumpkin, too many spices. One of the things I loved about the ones my SIL brought were the fact that all of the flavors were on the lighter side and subtle, balancing each other out rather than competing against each other. Continue reading “Pumpkin Cupcakes”
This is a repost from a while ago, but since this is what I’m working on today, I thought I would share it again. Thanks to a bet Hubby made (and lost) with a co-worker, I’m in kitchen mode. Not that I’m complaining. I get to eat the goodies as well.
Since I posted the ordeal of making this whole project in the last post, I won’t go into those details here. Suffice it to say, this didn’t turn out pretty because of those problems and because of that, I don’t have a great finished product image, but I will share what I have. Continue reading “Strawberry Limeade Cake”
Macaroni and cheese is one of those things that most everyone loves. One of my grandmothers used to make a baked version that was so different than any other I’ve had, before or since, and was a staple at every big family meal that was one of everyone’s favorite. Continue reading “Baked Mac’N’Cheese”
This isn’t a recipe I’ve made very many times. In fact, I couldn’t find the one I used the last time, so I dug around and found a couple that sounded close and then modified it to what I thought I remembered. It came out pretty close to what I think I had the last time, but I may tweak it a bit next time with a bit more kick potentially. Continue reading “Pulled BBQ Chicken”
This is a relatively simple and easily modified recipe. I’ve made it lots of different ways with all kinds of different ingredients. This is the most basic version and is a starting point that you can customize from here. Continue reading “Vegetable Beef with Barley Soup”
One of the things I’ve done over the last several years is try and move more towards eating all or nearly all whole grains. I’ve tried a few different recipes for a really good bread and so far, this one is probably my favorite. I have another that I use if I’m making rolls. This one is the one I use when I want big slices of soft bread. Continue reading “Honey Whole Wheat Bread”