The school year is drawing to a close and I am LOVING the idea of an early summer! One. More. Week.
Everyone knows that I am a huge fan of snow days, but I must admit . . . having the whole entire summer off is way way way awesome!!!! In between all of the end-of-school-year hectic schedules, baking and playing with Joss, I have been forced to put my blog on hold. I’ve missed it!!!
Speaking of Joss, she was A-MAZING in her dance review. Almost walked right into the wall when she was heading off stage. So proud!
That’s her in the pink leotard. We couldn’t find her black one anywhere. And we still haven’t. She is some kid! But really, she loves ballet and has learned a bunch of French words for the moves.
I’ve been doing a little baking here and there. Sid has been searching auction sites and collecting commercial equipment for the new space in the garage. We’ve been looking online at commercial kitchen designs and trying to figure out what will work best for our space. I am hoping to get a very nice used set of cabinets with black granite counter tops and a HUGE island for the new kitchen. It’ll be perfect for baking classes and epic, I’m talking really huge, messes. 😏
Just substitute a woodsy view rather than a beachy view and black counters instead of the tan. Oh and my double stack convection oven in place of the steamer. Perfection.
On a not-so-tickled note. We also bought a giant, I mean ginormous 3-bay sink for cleaning up those messes. I’ll be armpit deep scrubbing my guts out. Good times. BTW, the first position I’ll be hiring for is dish washer. 😆 Washing dishes is not my favorite.
I took some of my baking bucks and bought a printer to dedicate to printing edible ink frosting sheets.
And I have been having a blast using it. The food coloring ink prints perfectly. Love!!!
I made this cake for my Mom, for Mother’s Day and since then, twice more. It’s a recipe that I’ve been wanting to try for awhile. Everyone at school was so confused . . . they thought it was hummingbird cake because it had a hummingbird on it, when really, I put the hummingbird on it because it’s a Hummingbird Cake. Are you confused yet?
This recipe hails from the South, and incorporates ripe bananas (mashed), crushed pineapple and chopped pecans that have been roasted in the oven for a couple minutes to really bring out their flavor and add a wonderful texture to the cake. This recipe is one of Southern Living magazines most requested and I can definitely see why. I can’t get enough of this cake!
So, if you’re into 3 layers of denseness and deliciousness with a hint of spice and a layer of whipped cream cheese frosting . . . combined with easiness and tons of flavor? This cake just might be for you. And your family. Only because it’s too big not to share.
I’m thinking leftover Hummingbird Cake is exactly what I need. . . for breakfast!!!
Dense, delicious and ridiculously easy, and oh-so Southern, this Hummingbird Cake recipe will be one you use again and again!!! Recipe adapted from addapinch.com.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp Vietnamese cinnamon
- 1/2 tsp nutmeg
- 3 eggs - room temperature
- 1 cup canola oil
- 2 tsp vanilla - best quality
- 1 - 8 oz can crushed pineapple - drained
- 2 cups ripe bananas, mashed - about 3 large
- 1 cup roasted pecans - finely chopped
- Whipped Cream Cheese Frosting
- 12 oz of softened cream cheese - 1 1/2 blocks
- 3/4 cup of softened butter - 1 1/2 sticks
- 4 - 5 cups of powdered sugar
- pinch of salt
- 2 tsp vanilla - best quality
- 1 - 2 Tablespoons heavy whipping cream
- Preheat the oven to 350 degrees F.
- Chop the pecans and spread on a baking sheet. Bake for about 2 minutes and cool.
- Butter and flour 3 - 9" pans. Set aside.
- Mash 3 very ripe, peeled bananas with a fork or pulse in the food processor until no chunks remain.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
- In another bowl, mix the eggs, oil, vanilla, pineapple, mashed bananas and pecans.
- Stir the wet ingredients into the dry until just combined. Over stirring makes the cake tough.
- Bake for 20 - 25 minutes, cool the cake in the pans for about 5 minutes before removing from pans to finish cooling on a wire rack.
- To make the frosting: make sure the cream cheese is room temperature in order to ensure the frosting isn't lumpy. Beat the cream cheese and butter until well-blended, on low-medium for a couple minutes.
- Begin adding the powdered sugar, slowly, keeping the mixer on low until desired consistency. It should be fairly thick. Pause the mixer occasionally to scrape down the sides of the mixer bowl to incorporate sugar.
- Add the vanilla and salt, beating until combined, then add a couple splashes of heavy whipping cream. After cream is combined, whip on medium high until light and fluffy.
- Frost the between the layers, stacking the cakes, then ice the edges and top. Pipe a border. Pecan accents, chopped, on the sides or whole pecans on top make this cake look extra fancy.
- Keep finished cake sealed tightly to prevent drying out and refrigerated.