I say it all the time – the less you do, the less you’re capable of doing. This whole “COVID-19 lifestyle” has me downshifting big time, and being really okay with it. I’m not even sure how I’ll find time for normal life when this is all over with.
This morning, which so happens to be Easter, was spent purging a TON of the girls’ old toys. My living room no longer houses a toy box! I put it on Facebook Garage Sale and…GONE! Our house was a disaster – everything from me spilling coffee on the couch during Easter basket time this morning to week 3 of no dishwasher to kids around ALL.THE.TIME to having makeshift offices in the kitchen. Disaster! We had to get organized.
By that time, it was time for brunch. I made French toast, skipped the mimosas. Probably wise as it was difficult enough to talk myself into a workout. I’m not sure why, however. The afternoon was gorgeous up to about 4pm. I walk/ran for an hour and listened to the podcast episode we pushed out this morning all on Raising an Intuitive Eater. It’s definitely worth a listen, especially since most children are likely swimming in Easter candy loot right about now!
In addition to cleaning, I whipped out the scrapbooks I made for the girls’ first years. They’re so cute. The girls love them, too. I have a blank scrapbook and I may make it for COVID memories, because up to this point, I can honestly say I’ll look back on this time with so many memories, many of which are positive. Slowing down, loving my nearest and dearest…thankful for our small problems.
One of those problems involves BAKING. It’s not even my thing and I’m right alongside friends begging for yeast on Facebook. You guys, who knew this would be a thing!?! I’ll be telling my grandkids about 2020 at some point in the future and I’ll be recalling the crazy times we’re living through.
Per Mark, I have a thing for fruit desserts lately. Thus far, I’ve made a lemon tart, a banana pudding trifle, and this Banana Cake with Banana Cream Cheese Frosting. Which was everyone’s favorite? This Banana Cake. It really was fantastic and if you check out the original post (linked below), it can be a real show-stopper. I don’t possess such skills, but regardless, it was fire!
- 1 stick (1/2 cup) butter, softened
- 1 cup sugar
- 2 large eggs
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 1 cup mashed overripe bananas (about 3 bananas)
- ¼ cup buttermilk
- 1 tsp vanilla extract
- 1 cup walnuts or pecans, chopped (for garnish)
- Banana Cream Cheese Frosting:
- 8 oz reduced-fat cream cheese, softened
- ⅓ cup butter, softened
- 1 mashed overripe banana
- 1 tsp vanilla extract
- ½ tsp lemon juice
- ½ tsp salt
- 4 cups powdered sugar
- Preheat oven to 350 degrees F. Mist two 9-inch cake pans with nonstick cooking spray. If desired for ease of cake removal, cut a 9-inch diameter circle out of parchment paper to set in the bottom of each prepared cake pan. Mist parchment with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking soda, and cinnamon together. Set aside.
- Using an electric mixer beat butter and sugar until well combined. Add the eggs and the vanilla. Beat on medium-high until combined, then add in the mashed bananas and continue beating. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add half of the dry ingredients alternating with the buttermilk and mixing each addition until just incorporated.
- Evenly divide the batter into prepared cake pans and spread evenly to reach the sides, smoothing out the top.
- Bake in preheated oven 25-30 minutes, until a toothpick inserted into the center, comes out clean. Allow cakes to cool completely then frost with Banana Cream Cheese Frosting.
- To make the frosting, in the bowl of an electric mixer beat the butter on high until creamed. Add the cream cheese and continue beating on high until smooth and creamy. Add banana, vanilla, lemon juice, salt, and sugar; beat on low for 30 seconds, then on high until light and fluffy, about 2 minutes.
- Place 1 of the cakes on a dish or cake stand. Top with about ⅓ of the frosting, spreading to the edges. Top with the second cake and spread the remaining frosting over the top and sides of the frosting. If frosting is too thin, refrigerate for 15 minutes. Garnish with nuts, as desired.
- Refrigerate for at least 30 minutes before serving. Leftover cake should be covered and stored in the refrigerator for up to 5 days.
Weekly Menu: April 12th – 18th
- Sunday: Provencal salmon with mashed potatoes and green beans
- Monday: Asian Chicken Wraps with oven fries and tots
- Tuesday: lobster and crab ravioli (from freezer) with pesto and asparagus
- Wednesday: Carry-out
- Thursday: Spanish Cod One Pot with steamed broccoli
- Friday: Potstickers with edamame and stir-fry vegetables
- Saturday: Carry-out