Tag Archives: cream cheese frosting

Banana Cupcakes with Cream Cheese Frosting

We celebrated my brother-in-law’s birthday today.  Just like all of us who’ve hit the 30-year club, each consecutive birthday is that much closer to 40, therefore making birthdays a bit painful.  I won’t tell you how old he is, but I will say he’s closer to 35 than 30.  Actually, I shouldn’t chuckle, since I’m only a year and a half behind him.

Anyway, he’s not really a sweets person, so when I asked what kind of dessert he wanted to help celebrate his big day, he just said something that wasn’t too rich.  I decided on these cupcakes, partly because I had some bananas to get rid of.  (You can read about my banana problem here and here.)  But mostly it was because it’s the end of summer and the perfect dessert to kick off the fall. Continue reading


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Carrot Cake Cupcakes

Are cupcakes healthy for you if there’s a vegetable in it? You know, don’t you eat more veggies when you sneak them into something?  I try to tell myself that every time I eat one of these cupcakes–I am getting my daily allowance of vegetables.  In all seriousness, while they may not be fully healthy, it is cake after all, these cupcakes are so moist and delicious, you’ll be hard-pressed to eat only one. Continue reading


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Peanut Butter and Jelly Cupcakes

There’s just something about peanut butter and jelly that makes you feel like a kid again.  It’s almost as if when you take your first bite, you step back in time.  You can savor the moment, letting out a deep sigh while going, “Mmmmm…”  You feel gitty and young all over again.  This will probably not sound strange to you, since most of you who follow my blog love food and love to make food, but that is how I felt when I got my kitchen back again from this hardwood remodel thing.  I was giddy and excited and probably acted like a little school girl, telling my husband, “I have my kitchen back!  I have my kitchen back!”  And I know he’s appreciated this, because I’ve been making him all kinds of goodies as a token of my appreciation for finishing the project early.  These cupcakes may or may not have been one of my little thank you’s.

So in the two week process it took to put in hardwood for the main living areas, this is what my kitchen looked like.  See what I mean by I couldn’t cook?  I survived the first day, but by the third or forth day, I began to get really annoyed.  I’d have to clear off a little space to cook and clean, only to put the “things” back on the counter.   Continue reading

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Pumpkin Sandwich Cookies

I love autumn.  It’s one of my favorite seasons.  And what I love about the Pacific Northwest is that we have a beautiful fall, full of color and crisp, clean air.  This is one of the fantastic views from Matthew’s room:

And I know I’ve said this before, but pumpkin isn’t my favorite flavor.  However, when autumn comes around, I just have cravings for it.  It’s like the season has bewitched me.  So I decided to make these cute, little sandwich cookies.

And while I was taking pictures of these cookies, this is what happened.

My son appears so innocent.  He even knows how to work the camera.  (It’s so hard to say no when he gives me this look.) Continue reading


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Banana Cake with Cinnamon Cream Cheese Frosting

It never fails, no matter how hard I try.  Every time I go to the grocery store I buy bananas, and every time I do, I always think to myself, “I will eat one banana a day.”  But at the end of each week, the bananas still sit, slowly ripening and turning brown.  And I continue to say to myself, “Well, since I’m not going to eat them now, I will make something with them.”  And usually, they just end up in the freezer.  Hmmm…I recall a post I did about all the bananas in my freezer not too long ago.

However, this time I actually did what I think I’m always going to do.  (Yes, I’ll admit it. I feel a little proud of myself.)  Today, with my 3 very-brown bananas, I made a cake.  And it was a delicious cake.  Moist and tender with just the right amount of banana-goodness.  I wanted to eat it for breakfast.  It has fruit in it right?

This cake tastes best when you have very ripe bananas.  When the peel is all brown and the banana is so soft, you’re afraid if you pick it up, you’ll squish it–that kind of very ripe banana.  You can always freeze them when they get to this point and then when you want to use any, just set them out to thaw.  And there’s a generous amount of frosting to fill the middle and the outer part of the cake.  Continue reading


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