09 February 2011

What a Feeling

Great holy goodness, we've achieved perfection!

Sidenote: the reason I post videos on here is that they all specifically correlate with the mindthinkings/internal monologue that I post. So, explanation for yesterday:
a. Davy Jones was a key component of POTC3. Thus the POTC theme song. Duh, Bryn.
b. It was Bob Marley's wouldabeen 66th birthday this week. You should all know that.

Cool! So Tuesdays are a little rough because I volunteer now and Bryn has to go watch a movie (how cultural) from 6-8, so yes, we do have another sandwich for you. BUT there's a catch! The eggs were cooked right, there's no spread except butter on the outside of the bread for grillage, and we used fresh, uncooked, nutrient-rich peppers and mushrooms to go with the italianseasoningpeppersalt eggs. Yummmm.

Bryn gave me half a cinnamon roll (score!) and cookie dough Poptarts (double score!!) so that I could do a better bike workout.

Then we came back and made......

This was brought on by the baking beauty of my friend Sachi's BLOG about baking classy things with a fully involved kitchen.

I'll post the pictures, but Bryn's going to tell yall more about our excellent baking experience.

This isn't an original recipe but I was in a pickle when Faulkner didn't want to use our leftover bananas to make banana bread. So I found this recipe on epicurious (the greatest recipe site ever........)

1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled (We used 3 small unripe ones, and they worked too)
1/2 cup sour cream (We used a 6oz Vanilla yogurt from the grab-n-go)
1 1/2 teaspoons vanilla extract
3/4 cup sugar (We substituted 1/2 cup brown sugar and 1/4 cup sugar because brown sugar is delicious)
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk

1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature (Don't worry you'll forget it's there)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)
*This makes a whole lot of frosting. Not that it's a bad thing because the container of leftovers might come in handy but I think I'd recommending halving or three-quartering the recipe.

For cupcakes-
1. Preheat to 350°F.
2. Stir flour, baking powder, baking soda, and salt in medium bowl to blend.

3. Mash bananas with fork in another medium bowl until smooth.
4. Mix sour cream and vanilla into bananas.

5. Using electric mixer (or Faulkner's biceps), beat sugar and butter in large bowl.
6. Add egg and egg yolk and beat until well blended.
7. Add flour mixture in parts alternating with banana-sour cream mixture
8. Divide batter in 12 paper lined muffin cups
9. Bake cupcakes for 10 minutes after you remember you forgot to check the time (15-18 minutes)
10. LET COOL, we know the temptation is killer but resist! Nobody likes slippery frosting.

For frosting-
1. Sift powdered sugar into large bowl. (We used a fork)
2. Add cream cheese, butter, and peanut butter. Using electric mixer (or arm power), beat mixture until smooth.
3. Spread frosting over top of cupcakes, dividing equally. (Call Joey for this step, he's a top notch froster)
4. Sprinkle lightly with chopped peanuts.

These are the cupcakes we're going to give to our parents when we break the news that we're dropping out of college to go to culinary school and the frosting is soooo sugary, peanut-buttery delicious that they just might be alright with the plan.

Now, dance around, do the elephant march (apparently it's an ab workout!) and spread joy through cupcakes.

"I'd like to have a panther to sleep on." -Faulkner Griffin

I can post bubblehead videos too....

Well we're totally two for two on baking week! I see blueberry coffee cake and an apple caramel tart in our future. I also see lasagna.....

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