Pumpkin and Pecan Cupcakes With Brown Butter Icing

While at work yesterday, someone suddenly got a craving for Sprinkles cupcakes and made the mistake of bringing it up to everyone. That’s when I knew what I’d be up to today…cupcakes! I remembered that I had just picked up a can of pumpkin, which I had intended to use in a pumpkin shake (I’ll probably be posting about that very soon), which would make for great cupcakes. I had also recently made a trip to Costco, where I nabbed a rather large bag of pecan halves, so I’ve got everything I need to make a delicious cupcake. Plus, there’s a little bonus if you want something extra in the form of white chocolate chips.

Before I get into the recipe I would like to cover one educational thing because I was asked this over the weekend by the cupcake hungry coworker, but on Saturday. The topic is pumpkin, she asked me what the difference was between pumpkin puree and pumpkin pie filling. Pumpkin pie filling is already spiced and is almost ready to go for a pie, whereas pumpkin puree is nothing but pumpkin. The labels are a little tricky because they may both say 100% pumpkin, but if in doubt look at the ingredients and you’ll see for pumpkin puree there is just one, I’ll let you guess at what that lone ingredient may be. With pumpkin pie filling you’ll see a longer list of ingredients. Now you know.


Now on to the thing you care about a recipe for delicious pumpkin cupcakes with pecans and/or white chocolate chips with brown butter icing. The two recipes were adapted/lifted from Brown Eyed Baker (the cupcakes) and Martha Stewart (the icing). Here’s what you need:


Pumpkin Cupcakes with Pecans

Makes approximately 32 cupcakes

  • 4 cups of cake flour sifted
  • 1 teaspoon of baking soda
  • 1 tablespoon + 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 teaspoons of ground cinnamon
  • 1 tablespoon of ground ginger
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon of ground cloves
  • 1 cup of unsalted butter, room temperature
  • 2 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 1 cup of buttermilk
  • 1 1/2 cups of canned pumpkin puree
  • 1 1/2 cups of pecan pieces
  • 1 cup of white chocolate chips or regular chocolate chips (optional)

**Note that in my Kitchen Aid stand mixer everything goes nearly to the top of the beater blade. Not sure if mine is 4.5 quarts or 5 quarts, but be wary if using something smaller if something smaller exists.

1. Preheat oven to 350 degrees. Place cupcake liners in muffin tins.

2. Sift your flour and add baking powder, baking soda, salt and spices.

3. Cream together brown sugar and butter until fluffy.

4. Add eggs, one at a time and beat thoroughly into mixture. IMG_0273

5. Add flour in three parts, alternating with 1/2 of buttermilk. Mix well.

6. Add pumpkin. Mix well. IMG_0274

7. Add pecans and/or chocolate/white chocolate chips. Mix.

What I did was make half of my batter with only pecans and with the remaining batter I added the chocolate chips, both chocolate and white chocolate.


8. Fill liners about 3/4 to the top. I used my Oxo Medium sized cookie scoop; two scoops was perfect and made for some very uniform cupcakes.

9. Bake for 15-18 minutes at 350 degrees, rotating two tins midway through baking.


Get up close and personal with this pumpkin and pecan cupcake.


Want to top it with something a little different? How about this very simple brown butter icing?:

Brown Butter Icing

  • 4 tablespoons of unsalted butter
  • 1 cup of sifted powdered sugar
  • 1 teaspoon of vanilla extract
  • 1-2 tablespoons of milk

1. Grab a small saucepan and toss in your butter. Heat on medium high heat until you get a nutty brown color. The whole process takes about ten minutes or so. Remove from heat and pour into a bowl.

2. Add sugar, vanilla and one tablespoon of milk, stir until smooth. If your icing is too think add in remainder of milk a little bit at a time until you reach a spreadable consistency. Allow five minutes to cool

I think mine was a little too runny, but I spooned it over my cupcakes anyway. Or at least over a good portion of them. The recipe may not cover all 32 of your cupcakes, but there’s always a few people who prefer them un-iced, de-iced, without icing.


I picked this recipe mainly because of the sheer amount of cupcakes it yielded. Many of the other recipes would only net me a dozen cupcakes, which wasn’t going to cut it for me. I’ve got to share these with friends and family. For the record, they were well received. I hope you dig these. Let me know if you do. I like the comments, they’re so few and far between.



Okay, normally I write something about what I learned, but I don’t really have much to share this time. They’re cupcakes and they came out well, with the exception of the brown butter icing, which wasn’t bad, just a little runnier than I hoped. I probably could have fixed it with more powdered sugar, but there’s enough sugar in these bad boys, right? Do we really need more? I says no. Anyway, let me know what you think of these and how you might improve on them or make them differently. Until next time.



Banana Oatmeal Bread With Chocolate Chips

I hadn’t planned on baking anything today, that is to say, I didn’t have a recipe picked out already like I might normally. I thought about making a pie because I’ve never made one before and I’ve covered a lot of the basic dessert groups thus far, but I changed my mind when I noticed some very ripe bananas. I knew banana bread would be a great option. It was 105 degrees outside and while I’ve avoided turning on the oven for the past two weeks it turned out that I had four bananas already a funky looking dark brown. Of course, that’s not reflective of what is inside, but try telling that to the kids. They’re not trying to hear it.


Anyway, I’m a huge fan of banana nut bread. I heart ❤ it so much. So, I decided to go with something a little more traditional and just make a loaf this time around. In looking for a recipe, I happened upon one that had oatmeal, didn’t like that particular one, so did a more specific search for banana oatmeal bread and found exactly what I was looking for on Multiply Delicious, with the caveat that I didn’t have many of the ingredients to make mine all healthy, so I substituted what I did have and that’s what I’m going to show you today.

Not so many pictures this time around, but you’ve seen batter and the like before, you can imagine what it looks like. Not even much of a story, this is straight forward, plain and simple. That being said, I love understated desserts. I don’t need it set on fire, I don’t need it covered and/or smothered in some form of alcoholic beverage, and I don’t need gold flakes or anything fancy really. Just give me the basics because if you’re not doing that right you’re hiding it with unnecessary bells and whistles.

So, here’s a simple recipe for Banana Oatmeal Bread with Chocolate Chips.

Banana Oatmeal Bread with Chocolate Chips

  • 2 Cups flour
  • 1 cup rolled oats (quick oats will work in a pinch)
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups buttermilk
  • 2 eggs lightly beaten
  • 1/4 cup of butter, melted
  • 1 cup of ripe bananas, mashed approximately 3 (I used four)
  • 3/4 cup of chocolate chips (optional)
  • Even more optional choose 1/2 cup chocolate chips, 1/4 cup peanut butter chips or 1/4 walnuts or pecans

1. Take all dry ingredients and mix in bowl. Minus the chocolate chips, of course. At this point you could pretty much begin preheating your oven to 350 degrees.

stb1 033

2. Put eggs into bowl for light mixing. I used my stand mixer and the paddle attachment. Add melted butter, buttermilk, and bananas and mix.

3. Add your dry ingredients, keep mixing. Add in chocolate chips, mix well.

4. Spray two 9×5 baking dishes/pans with non-stick spray. Pour batter into your baking dishes. Place in oven for 45 to 50 minutes until a cake tester or toothpick comes out nice and clean.

banana oatmeal bread with chocolate chips


I thought about completely altering this one by using white chocolate, but I wasn’t entirely sure how well the flavors would work. I also contemplated peanut butter chips, which would have gone well. A combination of chocolate and peanut butter would have been great, too, as would have been chocolate and pecans (walnuts are out of the equation because my Misses is allergic), in the end I used what I had in the house. Problem solved, but experimenting in the future is always an option.

This is where I talk about what I learned from making this recipe. Um, this one is pretty straight forward, so I’m having a little difficulty here, but how about this.

  • When placing two baking dishes in the oven at the same time there’s a good chance that your dish will skew towards the back end of the necessary time and may even run over. You might be able to tell from the photo above that the bread came out a touch earlier than it could have and came out, not raw, but a touch dough-y.

This bread goes perfect with cold milk and can be used as a dessert or a breakfast bread of sorts. You could also make muffins out of the batter if you choose. Cut the baking time in half and keep an eye on the muffins so that they don’t overcook.

In summary, if you like banana bread and you’re looking for something to make give this one a shot. My girl absolutely loved it. I hope you do as well. As always, thanks for reading and I hope you share with friends and family.

Dark Chocolate and White Chocolate Tunnel of Fudge Bundt Cake

The heat and work had me a little spent this past Monday, so I wasn’t terribly in the mood to make something, but I decided to press on anyway, for you.

As an aside, I found it to be a huge win when I didn’t have to turn on the air conditioning because it didn’t enter the triple digits. I’m not a fan of heat, I prefer a more moderate climate. Anyway, after searching for some time for a simple recipe, I finally found one that I could make with relative ease, then I decided to try and flip it and twist it.

This cake goes by a couple different names from what I could gather: Magic Tunnel cake or Tunnel of Fudge cake, either way it’s sort of like a lava cake made in a bundt pan. You get cake and tucked in the middle of the slice is a little bit of underbaked gooey goodness. Apparently the history goes far back to a Pillsbury baking competition way back before time was even measured, or maybe it was the 1960’s. Either or. Feel free to look that up, but that’s a brief history of it made even briefer.

I wouldn’t call this a resounding success, but it wasn’t a miserable failure, either. It was good, could’ve used a minute or two less in the oven because the outer edges burned just a touch, but I followed the recipe, so I’ll blame it on any of a number of factors, which I’ll get to at the end. First, I’m going to need to apologize because the site I got this recipe from has entirely disappeared from my computer. Checked the history like five times already, everything from Monday is there and everything after Monday is there, save for this site. I’ve been searching for about two hours now. It’s been fruitless. If I ever find it, I’ll definitely link to it, but until then I’ll go with what I remember. I altered the recipe and did make a little note to myself with the changes and what I would do the next time. Here we go, all apologies to the original creator:

Dark Chocolate and White Chocolate Tunnel of Fudge Bundt Cake

For Dark Chocolate Portion:

  • 1 cup of butter
  • 1 cup of sugar
  • 4 eggs
  • 1 cup of flour
  • 6 ounces dark chocolate chips (I used Hershey’s Special Dark)
  • 1/2 teaspoon vanilla
  • 1 teaspoon salt

For White Chocolate Portion:

  • 3-4 ounces white chocolate chips (I used Ghiradelli white chocolate)
  • 1/2 cup butter
  • 1/4 cup flour
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla

(If you want to make a single flavor cake, just add up the ingredients and pick a chocolate. In other words 1.5 cups butter, 1.25 cups sugar, 1.25 cups flour, roughly 8 ounces chocolate, etc.)

For the remainder

  • Cocoa powder to dust bundt cake pan
  • Confectioner’s sugar for dusting cake afterwards (optional)
  • Pecans or walnuts (optional)

Dark Chocolate portion:

So, here’s what to do for the dark chocolate portion, beat the eggs and sugar until the sugar is no longer visible and crystalized. Meanwhile you can butter the pan and dust it with some cocoa powder. Melt your chocolate in a double boiler if you have one, I used a saucepan inside a larger pot of heated water. Melt and stir until smooth, though, I reckon a little lumpy wouldn’t be horrible for texture, that is. Let your chocolate cool a bit then add slowly to the egg mixture, so as not to make chocolate scrambled eggs. Once that is mixed, sift a cup of flour and add to chocolate mixture. Mix it up, if you want to add nuts this is probably the time to do so. Pour the mixture into your bundt cake pan. It may look something like this:


White Chocolate portion:

You’re essentially repeating the same steps for the white chocolate that you did above, but it’ll be on a smaller scale. I’m not sure if the proportions shake out, but it’s all cake and it’s all going down the same face hole, so that’s just how I figured it out.

Beat egg and sugar until you’ve knocked the crystal out. Melt butter and white chocolate. (Not having the foresight of making this visually appealing for the blog I didn’t even bother to clean the saucepan, so my white chocolate isn’t white, it’s just lighter brown. I guess it didn’t matter to me since it was all cake, but it should have because the contrast would’ve made this look a lot prettier. Don’t make my mistake if you’re going for something aesthetically pleasant. I also didn’t clean out my mixing bowl, so the same thing happened twice. Still, there’s contrast with the two chocolate mixtures as you can see in the picture below.

Let your white chocolate cool some. Add your flour to the egg and sugar mixture. Add your vanilla and slowly add in cooled down white chocolate. Now add to bundt pan. I laid it on top, trying to keep it in the center of the mixture (see photo below), hoping that would make it look cool once baked, which it sort of did as you’ll see further down the line.


The original recipe called for baking at 425 degrees for exactly 20 minutes. Now, my cake came out a tad burnt and I’m not sure if that’s because I can’t trust my oven temperature because I didn’t do what I normally do, which is set my timer for a minute or two short of what is recommended then hover over it in order to prevent mishaps such as this, or if it’s because this was the first time using the pan. Then again it’s also possible that the temperature was too high all together because most other recipes I’ve seen have it bake at 350 degrees for about 45 minutes. Maybe I’ll try again another day down the road. Either way this is what it looked like coming out of the oven. You can see the burned edges in the lower left corner. Oh, and the toothpick/cake tester thing won’t work as the cake should be gooey, you’re just going to have to monitor your time carefully.


Flipped it over onto a plate and you can see that it’s just a touch overdone on top, but that didn’t seem to affect the taste of it too badly. Also, of note I don’t have nice plates like other people do. I’m sorry. I guess that’s something I’ll have to work on in the future for the sake of food photography (phoodtography? foodtography?)

At this point you can go ahead and dust it with confectioner’s sugar if you like. If you’re not counting calories maybe a chocolate glaze on top would be awesome? I ran out of powdered sugar, so I just sprinkled some of my left over cinnamon sugar from my last cupcake recipe on top. IMG_0058

Cut yourself a little slice of cake and you may see something like this: IMG_0059

That’s a nice firm cake ‘crust’, undercooked cake in the center, and what’s that at the bottom of the slice? Gooey white chocolate (I know, it’s brown, whatever, I already admitted my shortcomings) and that’s all good. Serve it with some vanilla ice cream or whatever floats your raft. Enjoy. Oh, and if it’s cooled off, throw it in the micro for about ten seconds and enjoy it warm.

What I learned this time around:

  • Bookmark a site when you find a recipe you like, so that it doesn’t disappear into the either forevermore, so that you can give credit where credit is due. (I’m really truly sorry to the original creator)
  • Clean out your bowl and/or pot when making something like this that you’re going to use for photographic evidence. It’ll make it look a whole lot better, since that is what you’re going for. *facepalm*
  • Always set your timer to the minimum time required or even sooner just in case something like this happens.
  • Consider getting an oven thermometer to ensure your ovens accuracy.

If you give this a shot, let me know how it goes. Share a picture, I’d like to see what my cake should have looked like. Smile Until next time. Thanks for looking, liking, sharing, doing what you do. I appreciate it immensely.

Snickerdoodle Cupcakes With Cinnamon Buttercream Frosting

I’m now only a week behind. If I actually cranked this out, I’m not used to the wordpress feel of things, I could get up to speed in a little bit, since I am familiar with that layout. (Breaks away from this post to set up Windows Live Writer…) That’s beside the point, though. This time out I decided to try something that someone had given me not that long ago: A Snickerdoodle cupcake. I thought that thing was rather delicious, so I did my best to try and copy it. I returned to the Just A Pinch website where I found this recipe with a cinnamon buttercream frosting. I also decided that this time I would try and pipe the frosting on top. This was the best result:


The rest were nowhere near this good looking, if you can even call this good looking. By the way, this is a camera shot, not my phone and I figured out how to do the macro (I think it’s macro) shot after taking about a dozen of blurry shots that got deleted.

Anyway, you can see some dry ingredients getting mixed up below. Flour cinnamon, salt, baking powder. The only variation I made from the original recipe was by necessity because it called for 1.5 cups of cake flour and 1.5 cups of all-purpose flour. It just so happened that I only had 1 cup of cake flour, so I just went 1 cup of that and 2 cups of all-purpose. My cupcakes were no worse for wear.IMG_0028

Creaming the butter:


Adding the eggs one at a time. I read that the best way to do this is to actually add them in separately, as in white then yolk, repeat until done, but I don’t typically have time for that, though I tried this time to try and make these as great as possible.IMG_0030

Add the flour and dry ingredient mixture, it’s starting to come together.IMG_0031

Ladies and gentlemen, I think we have ourselves some cupcakes. I’m down to some leftover Valentine’s themed cupcake liners, so that’s what I used. Get over it.IMG_0032

Close up weird angle.


The recipe says this would make 24 cupcakes, but I think I could’ve made somewhere closer to 28, but rather than make four more I decided to make some supersized cupcakes in these ramekins that I bought a while back, but never got around to using. Essentially, they’re personal cakes, but whatever you call them they came out tasting better than I ever would have hoped. By this time, you really should be noticing some sort of theme in my kitchen-ware. Red mixer, red mixing bowls, red silicone cupcake mold, red ramekins. Yup.


The ramekins came out of the oven and were perfectly cooked, the top outer edge was a little bit crusty, the center perfectly cooked, with the buttercream frosting on top these thing were delightful.


I baked them at the same temperature and I just kept a close eye on them not knowing how long they would take to bake. I used a toothpick to check for doneness and took them out to cool maybe a minute early thinking that the residual heat would finish baking them. I ate it straight out of the ramekin with a fork. It was a hit at home and at work and I will return to these. The lady was not interested when I told her what I was making, but after smelling them she was intrigued and she ended up loving them.

My son had his without the frosting and said that they taste like the cinnamon streusel cakes that Hostess makes in the small 100 calorie packs. He was right, but make no mistake this was far from 100 calories.

What I learned from this:

  • Piping is hard, getting these cupcakes to look as good as the one in the photo was a real challenge. The ones not included in photos just look like they fell on the floor and got smothered and ruined the original piping. First time, though, so I think I did ok enough considering.
  • They say butter should be at room temperature, but when it’s super hot outside even with the A/C on inside butter melts pretty fast, so as a friend recommended, put it in the microwave for 10 seconds and work it from there. I think my butter was a little too far gone to fix the buttercream, so I ended up working some butter flavored shortening in to add some stability. Maybe in reality I should have done half and half. I’ll try that the next time.

Hey, thanks for looking at this. I’ve got a bundt cake for you next time, nothing too fancy, but I bought a bundt pan and wanted to use it and this recipe fit the bill. Thanks and catch you on the flip side.

Coffee Cake with Coffee Glaze

Snaked this recipe from The Kitchn. It’s a coffee flavored cake, not to be confused with a coffee cake, with a coffee glaze on top and putting a coffee fluff in between the layers. This was my first attempt at a three layer cake. However, because I only have two round pans it took me extra long to make it. I guess I’ll need to make a trip to HomeGoods where I pick up quite a bit of my stuff on the cheap. That’s where I picked up both of my cake pans (round and square) and some Circulon cooking sheets which were half off what Amazon charges, along with several other things. Anyway, this cake had a lot of stuff going on because of the coffee and the gelatin coffee fluff used as the filling. This one is very time consuming, not the kind of cake you bake on a whim.

First you have to get to working on the fluff because of the gelatin and the fact that it needs time to set. Then proceed to making the cake.

Mixing up the batter:

After mixing up the batter you fold in the egg whites. Somewhere along the line I made some mistake because I felt the cake was lacking something, not sure if this is where my mistake came in or in any one of the various steps that come up next.

After folding the egg whites in the cakes were pretty much ready to bake. While those were going I worked on the fluff. Once the cake and the fluff were ready, I used a spoontula to work it on. This is what mine looked like (again, sorry it’s not completely in focus), this may be the biggest problem I had with the cake. It mostly looks like chunky goo.

Oh, well gotta keep going, so I put the glaze over the top. This was the best tasting part of the cake, in my opinion.

The glaze would go nicely over a chocolate cake. It would probably go nicely over this cake if I had made it correctly. My bad. Anyway, I had to break me off some of this cake and while it was edible it certainly wasn’t on par (I felt) with the stuff I’d made the last few times out. Still, my better half actually enjoyed it. She said the reason she liked it was because it wasn’t sweet, I didn’t think it was sweet enough.

By the way, I felt the cake was a little dense and somewhat dry. Again, probably my fault. Don’t blame the recipe maker. I’d like to try this again, but replace the ‘fluff’ with a mocha buttercream or something similar. Just a thought.

What I learned from making this cake:

  • When making a three layer cake have three pans. It’ll cut down on a lot of time.
  • Don’t start late or you’ll end up finishing your cakes at 2am like me and then you’re eating a hunk way later than you probably should be. Time management is key.

Until next time when I show you some snickerdoodle cupcakes with cinnamon buttercream icing. Yay!

Before Steal the Baking Blog – Banana Cupcakes With Peanut Butter Cream Cheese Frosting

I had some nice ripe bananas sitting on the kitchen counter, so I just knew I had to do something with them. I found this recipe for Banana cupcakes with a peanut butter frosting on BonApetit.com, so that’s exactly what I made. This time I don’t have as many pictures because I had company over and I was making dinner (spaghetti with Italian chicken sausage), so I really only have pictures of the finished product. You may recognize the pictures as what I use for the blog photo masthead (or whatever it’s called).

I’d like to think that this will be the last time that I have to apologize for blurry or out of focus pictures taken by my phone, but it probably won’t be. Still, as I’ve mentioned already I’m trying to switch over to my dedicated camera and those shots already look waaaaay better. Just wait and see.

If you look at the photo above you’ll see that I made the same mistake with the frosting that I did on the previous cake I posted. That is, I beat the frosting with using the beater blade and not the whisk attachment. I’ll get it eventually. The frosting was creamy and tasted really nyum anyway. I gave some to my daughter’s friends who were over at the house who had to put up with wondering what I had been up to for the previous weeks smelling cakes and cupcakes and not getting to even sample a single bite. I’ve gotta say that they tasted great. Peanut butter and banana is super tasty. The only thing that might have made this any better would have been a little chocolate, maybe some chocolate chips or one of those mini chocolate squares tossed in the center, hell, you want to make this the best ever? Throw a Reese’s peanut butter cup mini inside, that would make this too awesome.

Again, I was hoping to work on icing using a bag, but this was definitely not the right consistency, so I just used a spoontula to lay it down on the cupcake.

I went back to the 3/4 measuring cup to drop the batter into the foil cups to give them some uniformity. I’ve since placed an order for a little tool that should help make this easier, but I’ll discuss that a little more when it shows up.

You may have noticed, if you looked at the recipe that I deviated just slightly in that I did not use peanuts on top. I think that might have been pretty nice, but I didn’t have any and it’s too hot outside to be making extra trips just for one little thing, so I decided to pass up on them. I don’t think they were really missed anyway.

Yup, that was good. I would like definitely make these bad boys again, maybe I’ll take my own advice and drop a little present inside next time. Until next time, thanks for even taking a look at this and doing whatever it is you do with it.

P.S. The reason I make mention of these as existing before the blog is because I have posted these pictures elsewhere on the net and I don’t want to be accused of stealing them or otherwise, so rather than go through that I just mention it this way. I’ve got one more cake to post and then we’ll be all current.



Before Steal the Baking Again – Butter Pecan Cake

I’ve got a couple more posts until I get current with the yummy cupcakes I made on Monday (two days ago as of this writing), so I’ll try to crank them out. First let me say this, I don’t know how people found this thing, I’ve not told a soul, so the fact that there are people seeing this and ‘liking’ my posts is amazing. Thank you ever so kindly. Ok, now on to the good stuff. This one I actually have more than one picture of a finished product.

Recipe taken from Just A Pinch all credit to the original creator/poster.

Step one: Toasting the Pecans

Step two and three: Creaming the butter and then adding the flour mixture

Step four: Pour into 9 inch round pans. This is where I deviated from the recipe because I only have two pans, so I just used those and made a pseudo-calculated gamble.

Step five: Cool cakes down, cut off edges including the top to even them out, ice them puppies.

You can see that the icing is pretty sloppy, but that’s just how it is because pecans make it lumpy. Not ideal to practice your icing skills.

What I learned more recently:

  • For the icing use the whisk attachment, the beater blade is fine for mixing the rest of the recipe, but you don’t get a smooth icing, the icing should have a more whipped look to it. You can see from the picture that it really just looks like butter spread on the cake all pretty. Otherwise the cake wasn’t any worse for not having the icing whipped up more.

Tip: Don’t use your whisk to stir butter that’s not melted or really soft, you’ll just end up ruining your whisk like me. Live and learn.

This cake was very good and possibly my favorite cake so far (including stuff I’ve yet to post) I think I’ll come back to it and see how I fare the next time. The folks I shared it with told me it was really good and one person asked me for the recipe so she could make it for her father. Kudos to the original creator, my hat goes off to her. Definitely worth trying. It’s rich, but tastes so good. You’ll just have to workout that much harder for the next week or two…if you’re into that sort of thing.

One last bad look at this cake. It wasn’t blurry on my phone, sorry it didn’t look great here:

Again, still not a great food photographer, but I didn’t really plan on chronicling this stuff, so now that I have you should expect less blurry pictures and you can hold me to a higher standard. I think the next set will be even better. Until then…something witty goes here. Say something funny in the comment section.