Pumpkin something or another

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.

Pumpkin_banana_bread_1

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Loyal to the crown

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.

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