6 funerals in 23 years of life. That's just too many in my opinion.

Others have it worse, I should be more optimistic, though I've never been good at that when it comes to my own life.

banana cupcakes with peanut butter frosting

So, we had banana's. The obvious thing to do would be to make cupcakes. So, why not make delicious banana cupcakes with peanut butter frosting. I even added some chocolate chips for fun. Ohhhh yeah!

Keep in mind that I halved this recipe and got 7 cupcakes. Also, I would half if not 1/4 the frosting recipe because it makes a LOT.

Cupcakes:

1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk


Frosting:

1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

For cupcakes:
Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.

Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).

Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

For frosting:
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

I'm not sure if I mentioned, but I'm going to school to become an EMT (eventually paramedic). I scheduled my ride-along today. That's where an ambulance lets you ride with them for a shift to see what it's like and how's it going. I'm pretty excited, but also insanely nervous. I'll let you know how it goes. Send me some mega good vibes!

You are absolutely divine, my dear!

One of my favorite things about baking is when other people eat what I create and love it.  Or give me requests to make something and they just light up when they get it.  My mom, when she was just a young lady, used to eat divinity all the time.  Well, I'd never heard of it.  She gave me the recipe and said I should make it sometime.  Boy, oh boy, am I happy I did.  It's delicious!  It just melts in your mouth...

A few things before you attempt this: 1.) You really do need a candy thermometer.  I know a lot of recipes call for one, but you can usually get away with it based on the change in the ingredients, but better safe than sorry.  2.) You are not supposed to make this candy if there is even the slightest bit of humidity in the air (okay okay, I've heard under 40%).  However, living in the Pacific Northwest, that is pretty much impossible, so use 1 to 2 tablespoons less water.

Ingredients

• 2/3 cup white sugar
• 2 tablespoons and 2 teaspoons light corn syrup
• 2 tablespoons water
• 1/2 egg whites
• 1/4 teaspoon vanilla extract
• 3 tablespoons and 2-3/4 teaspoons chopped walnuts and pecans

Directions

1. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved.  Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
2. Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
3. Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.
   
   I'm pretty sure I'll be making this again
    
    
   
    p.s. I'm sorry my photos are so awful, my amazing camera was stolen.. :(  I'll get a good one again.  One day.

I'm Baaaaaack!

I know, I know, I disappeared for a long time, like every other forgotten blog that thousands of people start and never finish.  Don't you worry, I'll never leave you forever.  Much has changed since I last posted.  I live in Portland now.  Wow, right?  I'm going to school again to become an EMT.  Fingers crossed.  I have adopted another bunny (Charlie needed a friend, right?).  And of course, I've been baking.  I even got a kitchen aid for christmas!

The most recent thing I baked was Amish White Bread.  I've made a vow to bake more bread, you know, to cut back on money.  I must warn you though, before giving you the recipe, that I modified it a bit.  I've cut back on the sugar, as well as the flour.  Use your best judgement.  The recipe is:

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. 
   
   
   
   Next on my list of breads to make?  Tortillas and Sour Dough Bread.  Recipes?