It’s Small Batch Saturday! This recipe, like so many others out there in the blogosphere, was inspired by an overly ripe banana (and a chocolate craving). I made this on a whim, dumped a few ingredients I had on hand in my mixer, and ended up with a delicious chocolaty muffin. This has to be some kind of miracle, because nine times out of ten when I experiment, I end up with a gloopy mess.
I’ve been away from the blog a little longer than anticipated, but it’s not because I haven’t been baking. Well, that’s not totally true. I guess you could say I’ve been no-baking, if that’s a thing. I know I promised you cake, but this year, instead of two cakes for my birthday, I wanted to make one cake and one pie. Specifically, a no-bake vegan pie.
Since I’ve been traveling so much lately, being on the road and living out of a suitcase has not been agreeing with my stomach, and the thought of coming home to a buttery sugary carb bomb of a cake just wasn’t appealing (this may be the first time this has ever happened). I’ve had vegan pie on the brain for a while now, and after finding a great recipe for a sugar free, gluten free crust, I needed to find the perfect filling.
Now that Valentine’s Day is over, let’s get on to more important things. Like my birthday. Technically it’s not until Wednesday, but I like to make my birthday week filled with as many obnoxiously sprinkly posts as possible. Unfortunately, I’m going out of town tomorrow for work for my entire birthday week, so I went with a sprinkly portable cake that I plan to take with me on my trip. Don’t worry, though, my real birthday cakes (I always make two) will be coming, but just a little later than usual.
The original title of this post was One Bowl Cupcakes with Nutella Swiss Meringue Buttercream Frosting, but per my fiancé’s request, I went with a more interesting title. Actually, his exact words were, “These are my favorite cupcakes you’ve ever made. Can you please not name them something boring?” Other reactions included, “Holy @#%! these are good,” and “It’s like a Nutella bomb went off in my mouth!” Hence, Nutella Bomb Cupcakes were born.
You may be thinking that there is entirely too much frosting on these cupcakes. That’s where you’re wrong. Swiss Meringue Buttercream is a magical concoction of which there can never be too much. Unlike American Buttercream, it’s not super sweet, and there’s no powdered sugar involved. Personally, I think a one to one ratio of frosting to cake is perfect.
Babycakes: A term of endearment. This can lead to other cute nicknames such as babyface, sweetcheeks, and noodlenose.
Baby Cakes: Miniature Layer Cakes that fit in the palm of your hand.
I know I said that Small Batch Saturday would be every other week, but I thought I’d throw some baby cakes your way around Valentine’s Day (the cake kind, not the noodlenose kind). Leave it to me to be off schedule the 2nd week into a blog series.
One of my New Year’s resolutions was to incorporate more vegan meals into my diet. Last year, I found myself becoming a bit of a cheese-itarian, falling back on grilled cheese, mac and cheese, and other things covered in cheese too many nights of the week. So in my quest to become healthier, I decided to make this cake. Um….
In my 20s, I could eat pretty much whatever I wanted and not gain weight. In my 30s, I can eat dessert in moderation, exercise on a very regular basis, and not gain that much weight. Let’s just say that this whole dessert blogging thing has been an exercise on self control, and I’ve failed on more than one occasion. Like when I made this cake. And this one. Yikes. Major fail.
I swear, I’m not girly. I’m not sure how I’m going to convince you of that after you see multiple pictures of pink cake, but I’m really not. Usually, every fiber of my being rebels against pink, but last week, I was asked to make a sprinkly pink birthday cake for a friend’s 3 year old daughter (you can see the photos on instagram). There was something really fun about making a cake with pink frosting, loads of sprinkles, and big ruffly borders.
Sticky Toffee Trifles. The dessert to destroy all diets and demolish all New Year’s resolutions. (Unless your resolution was to eat more dessert- then I’ve got you covered). If you think I’m kidding, just wait until you try it. Layers of sticky toffee pudding, butterscotch pudding, cinnamon whipped cream, and candied pecans. Oh, and let’s not forget the whisky. There’s some of that, too.