Carrot Cake

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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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PBBBB 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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Coconut Matcha Marble Cakelettes

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Every time I intend to make something out of my comfort zone / something crazy creative it ends up being quite normal– like these, haha. Then again if it’s too crazy creative it can blur into being gimmicky.  We’ll give it a week, I’ll think of something… actually, I finally got around to checking out Alice Medrich’s Flavor Flours and Dominique Ansel’s book, can’t wait to immerse myself in that.

So it’s reading break, and for me that means getting “life stuff” done. Stuff that I usually shove to a corner in my mind. Like my class 5 test, and uh mm yeah well uh hm I didn’t pass, haha. The examiner was the same lady who passed me for my N, and I was feeling relaxed/hopeful. A bit too relaxed, because about 20 minutes in I forgot to mind the speed limit (50km/h…. who actually drives that speed like pls) because we were about to go on the highway and I was thinking omg we’re going on the highway I haven’t failed yet!! which is the ultimate irony because that was the moment when I sped up to keep up with traffic and yeah it was game over at that point. Also in my defense it was downhill, ok.

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Earl Grey Cream Puffs

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(Posting late but now that I’m done exams (cue cheering) I can finish this entry-)

Arghghasdhgashgh not that it’s any excuse but this post has been sitting in my draft folder for way too long and it can only mean one thing……..

….exams are making me go a bit insane. and ive been listening to a lot of drake.

exam season = fluctuation between caffeinated highs (+ the consequential insomniac study sesh), the slumps of apathy and the eternal question of what all this means in the end, if it means anything at all……….

let’s face it, the best part about exam season are those hilarious articles that start popping up highlighting everyone’s shared pain

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Raspberry Oat Muffins

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These muffins were inspired by a recent visit to Allegro Cafe, a coffee shop perched above Whole Foods, that features Whole Foods baked goodies including their enormous muffins in a variety of interesting flavours: their power muffin, GF ginger rice muffin, supa vegan muffin, pumpkin chocolate muffin with maple glaze, raspberry oatmeal muffin… alongside savory stuff, coffee, tea and the usual. There’s no extra cost on special milks, and at the bar there’s stevia, agave, honey, in addition to natural sugars, and soy and almond in addition to the usual milk and cream. They also have their recycling situation sorted out really well, which is a refreshing sight. AND they have a stamp card system (every 12 stamps!) It’s a mystery as to why others still frequent that other coffee place…

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