Banana Cupcakes with Cinnamon Frosting


Banana Cupcakes with Cinnamon Frosting

Happy first official day of Summer! I am so happy that we’ve finally fully shaken off the shackles of winter and the cold rains of Spring- Now is the time for beaches, frozen margaritas and flip flops!

It also means I’m getting into crunch time for the wedding planning (112 days to go, who’s counting?). The big decisions have all been made, but there’s still so much to do- if you’ve spent any time looking at wedding blogs or wedding photographer portfolios, it’s all about the details. Never before have I so thoughtfully considered what color napkins are appropriate, what good cardstock should feel and look like, or if it’s worth it to get these ridiculous yellow straws for the reception (no but seriously, I feel like these might be awesome? Maybe?)

But before I get all wedding-y again on everyone, let’s talk about these cupcakes.

Banana Cupcakes with Cinnamon Frosting

The folks at Coursehorse were generous enough to reach out to me and offer an awesome experience for my Meetup group, Food Bloggers in NYC. First off, if you are a food blogger in the area, I encourage you to join! We’ve got a LOT of exciting things coming up soon- and have already had a lot of fun events already.

Our last meetup on Wednesday was no exception. As mentioned, Coursehorse invited us to an amazing bloggers-only event- a cupcake class at the famous Butter Lane bakery in the East Village! People in the group jumped at the opportunity, and who wouldn’t? Tons of cupcakes, lessons on technique, and lots of interesting people- talk about a recipe (ha, ha) for success.

frosting

Olivia was our wonderful instructor from Butter Lane- she was extremely patient while she explained the importance of not over mixing your batter, the proper technique for frosting a cupcake the Butter Lane way (tap, tap, turn!) and how to make delicious custom frostings with just a few special add-ins to their staple flavors (chocolate, vanilla, and cream cheese). In total, we made 3 different kinds of cake (chocolate, vanilla, and banana), and 6 different frostings (in addition to the first 3, we also made raspberry, chocolate peanut butter, and cinnamon).

In return, we thanked her by tediously over documenting every single second of this awesome class with our D-SLRs and iPhones, using Instagram, Vine, Twitter, and Facebook, and of course our blog posts… whoops! That’s what you get when you invite a dozen food bloggers anywhere! πŸ™‚

butter_lane-11

Here is the authentic Butter Lane recipe for my favorite combination- their delicious banana cupcakes with cinnamon cream cheese frosting. The banana cake was so light and fluffy, and not dense at all. That comes from mixing everything on looow speed until just combined- a very important tip I picked up!

Banana Cupcakes with Cinnamon Frosting
 
Prep time

Cook time

Total time

 

Author:
Serves: 36

Ingredients
For the cupcakes:
  • ½ lb butter
  • 2½ cups granulated sugar
  • 3 eggs
  • splash of vanilla extract
  • 1½ cups buttermilk
  • 1½ tsp baking soda
  • pinch of salt
  • 3 cups cake flour
  • 2 cups pureed bananas
For the frosting:
  • ½ lb butter
  • 1 lb cream cheese
  • 8 cups confectioner’s sugar
  • splash of vanilla extract
  • 2 tbsp ground cinnamon

Instructions
  1. Make the cupcakes: Preheat oven to 300Β°F. Combine butter and sugar in a mixing bowl. Mix until sugar and butter forms a cream. Crack eggs into a separate bowl, and add vanilla extract, then add eggs to the mixing bowl. Mix on medium speed until mixture becomes light and fluffy. Combine baking powder, baking soda and salt with flour. Add half the flour mixture, followed by buttermilk, then add the rest of the flour mixture. Mix until combined, but be careful not to over mix. On a low speed, mix in banana puree. Mix for one minute, then remove from mixer and finish mixing by hand. Scoop cupcakes and bake for 23 minutes.
  2. Make the frosting: Combine butter and cream cheese in mixing bowl and mix on a medium speed for 5 minutes. While mixing at low speed, add sugar. Once combined, add a splash of vanilla extract and mix on medium speed for 3 minutes or until smooth and fully combined. Add cinnamon and mix again to combine.
  3. Frost fully cooled cupcakes and enjoy!

Recipe from Butter Lane.

Banana Cupcakes with Cinnamon Frosting

An immense thank you to CourseHorse and Butter Lane for hosting our Meetup! By far our most tasty one yet!

Happy Friday and as always, Happy Eating πŸ™‚
mally

Β 

Smoothie Sundays: Apple Pie Smoothie

Apple Pie Smoothie

It’s that time of the week my friends- Sunday Smoothie time! Time to relax, turn on the game, and enjoy the greatness that is my favorite day of the week. I’ve got a really yummy fall favorite for you that is a perfect way to use up those gallon bottles of apple cider I just can’t help buying up at the store this time of year.

It feels insane to me how fast this year is coming to a close. It seems like just yesterday that I was watching Anderson Cooper ring in the New Year; now we’re only two months away from another one. We’ve seen the temperatures rise to crazy hot, and start to dip down again to where jackets are necessary and the boots are back in town… up here in the Northeast at least. Pretty soon, snow will be here, and we’ll be putting up our holiday decorations!

I love this smoothie because it’s got such a fall flavor. If cinnamon’s not your bag, try some ground nutmeg or even some cardamom for a warm, autumny spice. Between this and my other fall favorite, the Pumpkin Pie Smoothie, we are in business for fall frozen drinks! Add a shot of bourbon in here and you got yourself a little party πŸ™‚

Apple Pie Smoothie

5.0 from 1 reviews

Sunday Smoothies: Apple Pie Smoothie
 
Author:
Serves: 1

Ingredients
  • ⅓ cup apple cider
  • ⅓ cup greek yogurt
  • 2 tbsp oats
  • 1 banana, peeled
  • ½ tsp cinnamon
  • 5-6 ice cubes

Instructions
  1. Place all ingredients in a blender and blend until smooth. Enjoy!

Don’t forget to check out my Now That I Have a Blender! pinboard on Pinterest as well as my other Smoothie Sundays recipes.

Apple Pie Smoothie

Happy Eating πŸ™‚
mally

P.S. If you are a food blogger and live in New York City, I’m hosting another Food Bloggers in NYC meetup on Monday, 10/29, this time a happy hour at Ayza Wine & Chocolate Bar in the West Village. It should be a great time meeting other food bloggers, over wine, cheese and other snacks. Hope you can make it!

Smoothie Sundays: Banana Nutella Smoothie

Banana Nutella Smoothie

So it’s official, I am obsessed with my new blender. One week in and I’ve made a smoothie pretty much every day, and am constantly adding to my newly-renamed “Now That I Have a Blender!” pinboard.Β I love experimenting with all the different possibilities, thinking about new flavors and add-ins, and overall sipping on delicious, cold and wholesome drinks!

These past few months we’ve seen a lot of chocolate and banana themed recipes on Total Noms- Chocolate Chip Banana Bread, Peanut Butter, Chocolate Chip, and Banana Ice Cream, and of course most recently, Turtle Pancakes. I can’t help it. I’m on a kick. And this smoothie is just tooooooo good.

This is also my first time ever using/trying Greek yogurt. I know, what kind of foodie am I to not have tried this latest trendy ingredient? I’m not much of a yogurt person to begin with, but I used non-fat plain Greek yogurt here and it really did add a nice creaminess, plus a good boost of protein for a perfect morning treat.

5.0 from 1 reviews

Banana Nutella Smoothie
 
Prep time

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Serves: 1

Ingredients
  • 1 banana
  • ¼ cup plain greek yogurt
  • ¼ cup cooked oatmeal
  • 2 tbsp nutella
  • 2 tbsp sliced almonds
  • 1 tsp honey (optional)
  • 1 cup ice (can omit if using frozen bananas)

Instructions
  1. Place all ingredients in the blender, and blend until smooth. Enjoy!

Adapted from Chiquita Banana’s recipe page.

I am really starting to love these smoothies because YOU control what goes in them. These ingredients are all loaded with nutritional value (OK, maybe not the nutella… haha) but you can’t really beat a SUPER quick and easy recipe with delicious ingredients like this!

Banana Nutella Smoothie

Doesn’t this almost look like chocolate milk?! YUM!

I am currently in Austin right now for the Austin City Limits festival, but will be back this week. I am happy as a clam here though- besides the music, there is so much great food here at the festival! Austin is such a foodie heaven! Anyone who’s been, got any good recommendations?

Happy Eating πŸ™‚
mally

Turtle Pancakes

Turtle Pancakes

Have you ever had turtle chocolates? They are really popular in Canada, where I went to university. Basically they are chocolate-dipped pecans, usually with some caramel or something else delicious inside. They are amazing, and now that they have started to make their way into the US, every time I see them I can’t help but think of my time up in the great white North.

One day I was feeling particularly nostalgic for college so I made these pancakes. You see, my friends and I were huge about brunch in college (who am I kidding, I’m nuts about it still). But my favorite memories of mornings spent with friends were those at my friend Jill’s apartment, who would make me (and whoever else was awake enough to stumble by) banana pancakes. Warm, fluffy and perfectly cooked pancakes, topped with quality Canadian maple syrup. Are you hungry yet?

Well these, my friends, are banana pancakes with a twist. A turtle twist! Delicious chocolate chips, crunchy pecans, and slices of fresh bananas make these a batch of pancakes you won’t forget… and don’t forget the syrup!

Turtle Pancakes

5.0 from 1 reviews

Turtle Pancakes
 
Prep time

Cook time

Total time

 

Serves: 4

Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar (optional)
  • 2 eggs
  • 1½ to 2 cups milk
  • 2 optional tablespoons melted and cooled butter, plus unmelted butter for cooking
For toppings/mix-ins:
  • ½ cup pecans
  • ½ cup semi-sweet chocolate chips
  • 1 banana, peeled and sliced

Instructions
  1. Heat a non-stick pan over medium-low heat while you make the batter.
  2. Mix together the dry ingredients.
  3. Using a fork, beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you’re using it. Pour this mixture into the dry ingredients and stir gently, mixing only enough to make sure the flour is absorbed. Do not worry if there are a few lumps in your batter. If it seems thick, add a little more milk. Add the chocolate chips and stir one more time.
  4. Before you add the batter, add a little butter or oil. Using a ladle, spoon batter onto the pan, making any size pancakes you like.
  5. Quickly add the banana slices and pecans while the pancake begins to cook; I usually add about 4-5 of each per pancake.
  6. Adjust the heat as necessary, but the idea is to have nicely browned sides, which usually takes about 2-4 minutes. Carefully flip the pancakes when bubbles appear in the center, and the bottoms are cooked. If a few pecans or bananas fall out, don’t worry about it, you can always tuck them back in underneath.
  7. Cook until the second side is lightly browned, then serve with your favorite syrup!

Recipe adapted from Mark Bittman’s How to Cook Everything. For a review of the awesome app based on the same book, click here!

Turtle Pancakes

Happy Eating πŸ™‚
mally

Smoothie Sundays: Pumpkin Pie Smoothie

Pumpkin Pie Smoothies

Huge day, you guys. For my birthday last week, my parents were so generous and got me the one basic kitchen tool that I’ve been lacking since basically forever: a BLENDER! I know, how did I survive?

A whole new world has opened up to me- smoothies, shakes, pureed soups and more. I had even started a board on my Pinterest of things I want to make “once I get a blender…”

THAT DAY IS HERE, COMPADRES!

Pumpkin Pie Smoothies

First up, is a super delicious, decadent and simple Pumpkin Pie Smoothie. It’s fall folks, and that means our obsession with all things apple-y and pumpkin-y and turkey-y must commence. Like, immediately.

This smoothie is autumn yumminess in a cup, AND it’s dairy-free. It tastes just like pumpkin pie, and the flecks of oats are almost like the crust. Yum. Enjoy!

5.0 from 1 reviews

Pumpkin Pie Smoothie
 
Serves: 2

Ingredients
  • 1 cup almond milk (plain-flavored)
  • ½ cup rolled oats
  • 1 banana
  • ½ cup canned pumpkin
  • 1 tsp pumpkin pie spice
  • 4-5 large ice cubes

Instructions
  1. If you have time, soak the oats in the almond milk for 10-20 minutes to soften them up. This step isn’t necessary, but it will make your smoothie’s texture a little, um, smoother.
  2. Place all ingredients in a blender and blend until smooth. Enjoy!

Adapted from Oh She Glows.

Pumpkin Pie Smoothies
I’m thinking I’d like to start a new Sunday segment totally dedicated to smoothies, since there are so many fun options out there. What do you think?

Happy Eating πŸ™‚
mally