Today I am wearing this outfit while toting the mixed animal print handbag I made Saturday.
I just wish I had some animal print sides for my glasses! I plan to get a set, but they were out of them the last time I was there.
Since it's only 36 degrees outside, I will have to wear my animal jacket, too. :)
Every now and then you need to dress for fun!
DH knows that I use spotted bananas for baking, so when he came across this bunch at the grocery store, he could not resist bringing them home to me.
Instead of throwing them in the freezer, I decided to make some banana cupcakes and freeze half of those.
I used this recipe (I added toasted coconut to 1/2 of the batter) for the cupcakes. I like that the recipe uses 4 bananas (most use 2) so there is a lot of banana flavor.
A-Number-1 Banana Cake
Rated: 5 stars
Submitted By: Kevin Ryan
Photo By: Angie
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
"This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting."
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar 3/4 cup light brown sugar
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.
Cooked Caramel Frosting
1/2 cup of butter
2 cups brown sugar (I used light brown)
1 cup heavy cream
1/2 tsp. baking soda
Combine the cream and brown sugar in a heavy pan with high sides. Bring to boil. Stir continulusly for one minute. Add the 1/2 tsp. baking soda and boil one minute more. (This is why you need a high sided pot; it will foam up). Remove from high. Cut the butter into pices and drop on top of the mixture. DON'T STIR it in. Put the pan in the refrigerator until it's cold (I left mine in for about three hours)
It will look like this when you take it out:
I transferred mine to my big mixer.
See all that sticky caramel?
Get it all out.
Then beat on high until it looks like this:
I think it took about 5 minutes. I also added a touch more cream as mine seemed a bit thick.
The plain caramel frosted ones have no coconut inside.