Friday, February 24, 2012

fear of pinterest?

Pinterest is awesome, don't get me wrong.  In the early days when I signed up to do the Pin-It-Forward challenge on SFGirlByBay's blog, I didn't quite understand the concept fully, but now I pin with all my might.  It's the perfect thing to do while rocking Mabel to sleep at 3am :)

But, does anyone else have the same tiny bit of anxiety that eats away at you about your pins that I do?  the pins which you have lovingly sorted into their right pretty pin boards suddenly. disappearing. never. to. be. seen. again???

No? it's just the control freak in me?  Oh, well I mostly have this fear about this board.  Especially the recipes I've already tried and love.  What if one day I click on that great recipe and ooops, not found... it's what nightmares are made of.

So, instead of printing it out and adding it to my recipes file (which is so 1995) here is the first of many recipes I've found on Pinterest. What better way to get back into the blog? (yes, I know.  it's been a while... )

enjoy the cake!

Bananas and Cream Bundt Cake with Brown Butter Glaze

1/3 cup butter (original recipe calls for shortening)
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/4 cups mashed ripe bananas (about 3 medium) (I used 4 because that's what I had going bad in my fruit basket)
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup chopped walnuts

Pre-heat oven to 350° F (180°C)
Grease and flour a 10 inch bundt cake pan

In a large bowl, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. 

Pour into cake pan and bake for 50-55 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Place a piece of waxed paper under the wire rack before adding the glaze.

Brown Butter Glaze
1/2 cup butter
2 cups powdered sugar, sifted (original recipe calls for 3, but I just found that is SO much icing for my liking)
2 teaspoons vanilla
4 tablespoons milk

In a medium bowl, add powdered sugar. Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown. Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth. (I had to sift mine through a sieve as I couldn't get the lumps out - both times I've tried this recipe)

Pour over the top of the cake and let it ooze over the sides. 

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