Grapefruit, which I enjoy sliced, is definitely a fruit I have grown to love over the years. However, I only eat it by itself. I’m sure there are plenty of recipes that use it, but I had never baked it, included it with a salad, or anything like that. I kind of always wanted to make grapefruit squares, a la lemon squares, but worried so much sweetness would overpower the flavor of the grapefruit.
I got kind of behind in posts. I know it’s spring, but here’s a recipe I made in the fall.
I really rely on butter and eggs when I bake, but I was intrigued by the idea of this eggless and butterless pumpkin cake business. In it, the only ingredients are a cake mix and a canned pumpkin and voila, a health(-ier) pumpkin cake. I was chatting with a coworker about it, then shortly after that I saw on Cupcake Crusaders the recipe for healthy cupcakes that involves adding cider into that equation. The idea of just pumpkin and cake mix sounded okay, but adding cider sounded even better to me. So I thought I might be able to do something similar with a quick bread. I already had Williams-Sonoma Banana Caramel Quick Bread on hand. I used Wells Banana Bread Beer instead of cider, and added a bit of rum to the mix, too.
I consider myself a fan of British pop culture. I visited London when I was 14 and became pretty smitten with the region. However, when it comes to British food, I am not that knowledgeable. While I was in London, I was still a pretty picky eater and stuck to familiar foods (such as Subway). In terms of desserts, aside from candies I only had some vague understanding of puddings until I heard about Banoffee, which was mentioned in passing on a post on Free Food Boston. The name made me curious, and recently I looked for some recipes for this dessert.
To celebrate my birthday, which was a month ago, I wanted to bake about 3 cakes and 2 desserts. From there I narrowed it down to one type of cupcake, one inspired by an alcoholic drink, sort of like the car bomb cupcake. I’d been toying with the idea of making a cake with incorporating the flavors of a buttery nipple shooter, which is made with butterscotch schnapps and Baileys. I found a triple butterscotch cupcake recipe a while ago and figured I could just replace the butterscotch frosting with a Baileys buttercream, which is included in the car bomb cupcake. Though the cupcake itself didn’t include schnapps in the recipe, I figured a naturally butterscotch flavored cake would be sufficient.
I had a nibble of a maple donut at work the other day which made me think, maple is probably the most underrated of the fall flavors. It’s a flavor I’ve really grown to appreciate the past few years. This time of year people will not stop talking about pumpkin spice this and that, but maple is a classic flavor. My favorite pumpkin pie to bake is a maple pumpkin pie. I love maple yogurt, which I eat all year round. I really do enjoy the pumpkin stuff, but maple is pretty awesome, too.