The great modern technological application we call Spell Check is my best friend. Without it, I’m sure all my college papers would have come back to me with red marks all over and embarrassing communication grades. Just now typing that last sentence, I misspelled “embarrassing”. Well, that’s embarrassing… Speaking of embarrassing, I am not ashamed to admit that I learned how spell to Banana from Gwen Stefani’s hit song “Holla Back Girl”. You know…”This s*^! is bananas, B-A-N-A-N-A-S.” I sing it in my head every time I write out the word banana. And that, my friends, is how my little spiel about spelling has anything to do with today’s post. Because today is Banana post #2 (and yes, I did just sing that song in my head again).
Over spring break, during a brief recess from CPA misery, I decided to release my frustration over my stupidity through a baking session. Nothing like a little CPA studying to make you realize how truly deficient one’s brain capacity really is. A humbling experience surely. (The top pan in the photo above is a little sneak peak for the next post! Lemon Yogurt Cake)
In Banana post #1, I addressed my curious partiality for green bananas. And while Caramel Banana Cake is delicious, one does not always have the time and resources on hand to whip up a cake every time banana’s get over ripe (which, for me, means yellow). So when my bananas over-ripen, I can’t just eat them…that’s gross! And I also can’t throw them out, I’m Asian! We don’t waste food…or anything else for that matter. A frugal bunch we are. Anyways, my ripened bananas usually end up in a smoothie or…Banana Bread!
Why do I love Banana Bread so much?
Three words: Fruit, Nuts, & Chocolate. Quite possibly some of my favorite things in life. While I know it exists, I really don’t understand why someone would make or eat plain Banana Bread when you can have Banana Walnut Chocolate-Chip Bread!
I love the picture above and below. You can see Cami’s little eyes peering right above the bread…
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Over Thanksgiving break, I baked a birthday cake for my brother and some people asked me for the recipe. Here it is:
1 box Chocolate Cake mix
::Mascarpone Cream Cheese Filling::
8 oz Mascarpone Cheese (room temperature)
8 oz Cream Cheese (room temperature)
1 c cream
1/2 c powdered sugar
1 tsp Vanilla
1. Follow the baking directions on the box for the cake mix. Bake in two 8” round pans. After cake has baked, allow it to cool before frosting.
2. For the filling, cream the mascarpone and cream cheese together until soft.
3. Add the cream, sugar, and vanilla and whip into soft peaks with an electric mixer.
4. To assemble the cake, put 1 cake on a serving plate. Top with 1 inch of frosting. Top with the second cake and continue frosting the entire cake.
5. Optional: you could reserve part of the filling and add food coloring to it to pipe letters
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