Old Fashioned Banana Cake

I have a confession... I am a stress baker. I don't consume all that I bake, and I honestly just admitted my condition to myself recently. I have found baking therapeutic, and have turned to baking when my nerves are on edge for any number of reasons versus dealing with things in an emotional way. I bake for enjoyment at least once a week, however the stress baking is beginning to take on a life of it's own.

Now that you know my issue with baking, this will explain the evening/day shots of this cake. I received a text message that sent me straight downstairs and into the kitchen at 9:30 p.m. and I forgot to take a shot of the cake sliced, I did that in the morning around 8:00 a.m. the following day. This cake is really yummy!

Old Fashioned Banana Cake with Cream Cheese Frosting

Recipe courtesy of Barefoot Contessa’s How Easy Is That

3 very ripe bananas, mashed

3/4 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1/2 cup sour cream

1 teaspoon vanilla extract

Grated zest of 1 orange

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup coarsely chopped walnuts

Cream cheese frosting (recipe follows)

Walnut halves, for decorating

PREHEAT oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

MIX bananas, granulated sugar and brown sugar in bowl with an electric mixer on low speed until combined. Add oil, eggs, sour cream. vanilla and orange zest. Mix until smooth.

STIR together flour, baking soda and salt in a separate bowl. With mixer on low, add dry ingredients and mix just until combined. Stir in chopped walnuts. Pour batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack and cool completely.

SPREAD frosting thickly on top of cake and decorate with walnut halves. Slice and serve.

Makes 8 servings.

Cream Cheese Frosting

6 ounces cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups sifted confectioners’ sugar (1/2 pound)

MIX cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don’t whip. Add sugar and mix until smooth. 

I had no idea when I purchased this recipe book, just how EASY everything is to make. 

I love this book!

Storage Closet Converted

I had my sights set on using the storage closet beneath the staircase for my sewing room. I think the fact that sewing is new to me, and the idea of not really wanting to put the machine out in the open really helped me justify the storage closet as my location. The fact of the matter is, the only real items being stored were a few extra comforters to be used when guests are on the sofa sleeper. I figured why not???

As I began sorting things out in the storage closet, I realized two things, I wasn't really using the space for much at all and I was really on to something by declaring the space my own.

Here is the sewing desk, a few pictures for inspiration and my machine all set it their proper spaces in my newly declared sewing room.

(I am not the best at taking pictures) 

these are adorable pictures (or at least I think so) I purchased them from Big Lots 

The storage closet is the perfect size for me to learn to sew and have some piece and quiet.

3M Frame Works Loot Bag

I am usually not one to enter raffles or the lucky shot gambler when I go out with friends. I don't mind participating in fundraisers for children when there is a raffle, even then, I don't get my hopes up too high (so that I don't have a fit in public - LOL!)  Late last year, I entered a raffle at chiclittlehouse.blogspot.com "Couple Speak" that required  facebook particpation. I was excited about the raffle because of the contents of the bag and to my delight... 

I WON!!!! 

I jumped around like a kid in a toy store when my husband brought the box in the house... I actually saved the box the package came in because it's a case style shipping box and has ample storage for the goody bag loot and other crafting things I had no place for.

Here's what I scored...

1~ Fine Grit, Gold Sandblaster Backing Sheet

1~ Medium Grit, Maroon Sandblaster Backing Sheet

1~ Coarse Grit, Green Sandblaster Backing Sheet

1~ 180 Grit, Fine, Gold Advanced Abrasive Dual Angle Sponge

1 ~100 Grit Medium Maroon Advanced Abrasive Dual Angle Sponge

1~ 60 Grit, Coarse Advanced Abrasive Dual Angle Sponge

3M LeadCheck Swabs

3M TEKK Protection Classics Series Safety Eyewear

3M TEKK Protection Paint Odor Valved Respirator

3M TEKK Protection Sanding and Fiberglass Valved Respirator

3M TEKK Protection Refinishing Gloves

ScotchBlue Painter's Tape Delicate Surfaces, Edge Lock

I am beyond excited, I hope my first major project completed with these supplies will be office furniture!

Thank you 3M and Chic Little House-

Lemony Buttermilk Cake

I love pound cake - What I don't like are all the calories, so I thought this cake may just do the trick, and since I had a bag of lemons to get rid of, I thought... 

why not give it a go?!? - 

I found this recipe in my Better Homes and Gardens 2004 Annual Recipes Book

Lemony-Buttermilk Pecan Cake (I omitted pecans)

3 Cups Cake Flour (Sifted)

2 Cups Sugar

2 tsp. Baking Powder

1/4 tsp. Salt

2/3 Cup Buttermilk

1 cup Softened Butter

5 Eggs

1 1/2 tsp. Vanilla

1/2 Cup Lemon Juice

Lemon Oil- Optional (I used lemon zest)

Directions

1.Preheat oven to 350 degree F. Grease and flour a 10-inch fluted tube pan. Set pan aside.

2.In a medium bowl combine the cake flour, baking powder, and salt; set aside.

3.In a large bowl beat the softened butter with an electric mixer on high speed for 30 seconds. Beat in the 2 cups granulated sugar, vanilla, and lemon oil until fluffy and light, about 4 minutes. Add the eggs, one at a time, beating 20 to 30 seconds after each addition.

4.Alternately add the flour mixture and buttermilk to the butter mixture, beating on low speed after each addition and starting and ending with flour. Beat just until combined. Using a wooden spoon, stir in lemon peel and the 1/2 cup juice. Stir in pecans. Spoon batter into prepared pan.

5.Bake for 1 hour or until toothpick inserted near the center comes out clean and the top springs back when touched lightly. Meanwhile, for glaze, in a small saucepan heat and stir the 1/4 cup granulated sugar and 2 tablespoons lemon juice until sugar is dissolved.

6.Let cake stand for 10 minutes. Invert cake onto wire cooling rack set over a shallow baking pan. Poke holes in the top of the cake with a toothpick or wooden skewer. Spoon glaze over cake. Cool completely. Makes 12 to 16 servings.

I added a simple confectioner's sugar glaze to the cake and it was delightful!