Wednesday, April 11, 2012

The Food Experiment: Super Moist Banana Cupcakes

The Food Experiment: Super Moist Banana Cupcakes: Banana Cupcakes with Chocolate Frosting from Southern Cakes by Nancie McDermott 2 cups all purpose flour 1 tsp baking soda1 tsp baking ...

Slow Cooker Parmesan Pork Roast

Parmesan Pork Roast
Compliments of It’s a Keeper
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese 1/2 cup honey
3 Tbsp soy sauce 2 Tbsp dried basil 2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch 1/4 cup cold water
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice roast; serve with gravy.

Super Moist Banana Cupcakes

Banana Cupcakes with Chocolate Frosting from Southern Cakes by Nancie McDermott

2 cups all purpose flour
1 tsp baking soda1 tsp baking powder
1/2 tsp salt3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar
3 eggs, beaten slightly
1 tsp vanilla
1/2 cup buttermilk
1 1/2 cups mashed ripe banana (about 3 bananas)

Chocolate Frosting:
1/2 cups butter
1/3 cup cocoa powder
1/3 cup evaporated milk or half and half
4 cups sifted confectioners sugar
1 tsp vanilla

To make the cake, heat the oven to 350F. Grease your 9 inch cake pans or line the cupcake pans with liners. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.
In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one at a time and then the vanilla. Beat well for 2 or 3 minutes, scraping down the bowl occasionally until you have smooth batter.
Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter evenly into cupcake liners.
Bake at 350 for 18-20 minutes until the cakes are golden brown, spring back when touched lightly in the center. Allow to cool in pan for a few minutes and then transfer to a cooling rack.

To make the frosting, combine butter, cocoa and evaporated milk (or half and half) in a medium sauce pan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark buttery mixture. Remove from heat and stir in the sifted confectioners' sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting. Frost cupcakes as desired and Enjoy!