Words of wisdom - “Love the people who love you back.”― Laura Ruby

 

“I don’t agree that when you love, you are blind or fool. You just get wiser and see clearer what is best and of worth.”― Hark Herald Sarmiento

“Like a missing tooth, sometimes an absence is more noticeable than a presence.”

― Jodi Picoult

“It’s the questions we can’t answer that teach us the most. They teach us how to think. If you give a man an answer, all he gains is a little fact. But give him a question and he’ll look for his own answers.”― Patrick Rothfuss

“Whatever choice you make makes you. Choose wisely.”― Roy T. Bennett

 “Dieting is the only game where you win when you lose!”― Karl Lagerfeld

“No matter how tiny you look, you can lead huge men if you have what the huge men don’t have.”― Michael Bassey Johnson

The Best Hummingbird Cake

Hummingbird Cake is a fantastic combination of banana bread and carrot cake

Ingredients for the Hummingbird Cake:

• 3 cups flour

• 2 teaspoons ground cinnamon

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup white sugar

• 1 cup packed light brown sugar

• 3 large eggs, room temperature

• 1 cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup fresh pineapple, crushed (see below)

• 2 cups roasted bananas*, mashed (approximately 4 large or 6 medium-small bananas with peel left on; instructions below)

• 1 cup chopped pecans

• Parchment paper to line bottom of the cake pan

Ingredients for Cream Cheese Frosting:

• ¾ cups unsalted butter, chilled

• 3-250gr packages of cream cheese, chilled

• 1 teaspoon vanilla

• 1 ½ cups icing sugar, sifted

• 1 ½ cups finely chopped pecans

Instructions

Instructions to make Hummingbird Cake:
1. Preheat the oven to 180 degrees.
2. *Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. Leave the oven heated to 180 degrees.
3. Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
4. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
5. In a second large mixing bowl combine the granulated and brown sugar; stir to combine. Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
6. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
8. To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple. Add the fruit and juice to the batter. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.
9. Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 180 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
10. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.
Instructions for Cream Cheese Frosting:
11. Cut chilled butter into 2cm pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
12. Cut the cream cheese into 2cm strips and add to the butter. Mix at medium speed until fully combined, and smooth.
13. Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
14. Fold in pecans by hand.
Instructions for Cake Assembly:
15. Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.
16. Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).
17. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
18. 4. Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving! 

http://lekkerreseptevirdiejongergeslag.blogspot.com

Vintage Suits

Outdoor dining

                          

      

       

Couture Engineering

 

Balenciaga 1950's Dresses and Gowns

Nutella swirl loaf cake

 

INGREDIENTS

Cake

• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 1/2 cup plain fat-free Greek yogurt, at room temperature
• 1/2 cup low-fat buttermilk, at room temperature

Ribbon

• 1/3 cup Nutella

Nutella Frosting

• 3 Tbsp unsalted butter, at room temperature
• 1/4 cup Nutella
• pinch of salt
• 1/4 cup powdered sugar, sifted
• 1 Tbsp heavy cream

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INSTRUCTIONS

1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan  generously with nonstick spray; dust pan lightly with flour.
2. For the cake, whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
3. Spoon half the batter into prepared baking pan and smooth with an offset spatula; tap pan sharply. Dollop spoonful's of Nutella over the batter, gently swirling with a toothpick or wooden skewer. Spoon remaining batter into pan and smooth with an spatula; tap pan sharply to remove air bubbles.
4. Bake for 48 to 52 minutes, until edges are golden, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely on wire rack.
5. For the frosting, combine butter, Nutella, and salt in a mixer bowl; beat on medium-high speed until smooth. Reduce speed to low and mix in powdered sugar and heavy cream until combined. Increase speed to medium-high and beat for 1 to 2 minutes, until light and fluffy. Use an spatula to spread frosting over cake. Chill for 30 minutes to set frosting before slicing and serving.

tutti-dolci.com