happy easter, everyone! hope everyone got a chance to enjoy the sunshine… the feeling of spring is unmistakable– the warmth of the sun, the crisp breeze, the delicate blossoms. everything just feels so vibrant and alive 🙂
i honestly didn’t know why carrot cake + easter just goes hand in hand… because bunnies like carrots? do they actually? can anyone like carrots?
while i was googling, the related searches were:
- does carrot cake have carrots in it
- is there carrots in carrot cake
- why is carrot cake called carrot cake
- carrot cake fun facts
- carrot cake description on menu
- what does carrot cake taste like
wow. i didn’t know carrot cake could be such a mysterious creature.
don’t fear, guys, the answers to all these google inquiries will all be taken care of, once you take a bite out of this carrot cake 🙂
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~waits until after Pi day to post this~
how many forms can banana bread be morphed into?
according to the number of times I keep bringing this recipe back, it’s a lot.
Banana bread gets a rep for being the go-to recipe for when your bananas turn “too ripe”. I don’t understand that, really… like oops I didn’t notice these bananas casually TURNING BLACK as they’ve sat on my counter for the past week??
So for some reason when I actually want my bananas to ripen, they take eons. About two weeks to turn a good black colour, and for them to be in their most sugary ripe stage. Anyway, this recipe is nothing but a variation of my trusty banana bread recipe– the oil replaced by natural peanut butter, berries thrown in for that PB & J riff, cinnamon crumb topping, and a glaze just for good measure.
Oh yah, the PBBBB is for peanut butter berry banana breakfast… cake. Pretty good, hey? I take inspiration from my studies… sometimes there’s so many abbreviations it gets kinda ridiculous, and when I read a normal book again, I wonder why it’s so wordy. Oops.
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