Mini Banana Splits

Wow! Isn't this the cute thing ever! MINI BANANA SPLITS! found it on Bon Appetit's blog. 

These look yummy! And too cute not to try!

Read below what they posted:


A banana split is traditionally served in a boat dish--one long enough to fit a length-wise sliced banana and maybe a pound or more of ice cream, whipped cream, and cherries. Therefore it's one of the rare examples of getting to use the phrase "a boat load of ice cream" literally. Unfortunately getting to use that phrase literally may coincide with a sensation known as "overwhelming regret." Naomi from the blog Bakers Royale has worked up a solution to that problem. She takes one-inch slices of bananas and coats them in chocolate and sprinkles. Then she scoops out the centers, fills them with ice cream, and tops them with a dollop of whipped cream and a cherry. Naomi accomplishes two things with her miniature take on the soda fountain classic.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/06/mini-banana-splits.html#ixzz1OiGYHNlT

Strawberry Cupcakes

Again, strolling the web and found the most beautiful, delicious recipe for strawberry cupcakes. Found it at: http://call-me-cupcake.blogspot.com/2011/06/strawberry-cupcakes-with-strawberry.html

Recipe below:

Strawberry cupcakes
Makes 12
Recipe adapted from Martha Stewart

•75 grams butter, softened
•230 g sugar
•1 large egg
•1/2 tsp vanilla powder
•150 g flour
•1 tsp baking powder
•85 ml milk
•120 g fresh strawberries, rinsed, hulled and chopped


Preheat oven to 350 degrees F/175 degrees C. Line one standard 12-cup cupcake pan with paper liners; set aside.
Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the egg and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.

Divide the batter evenly among the prepared cups so that each is about two-thirds full. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks

Strawberry buttercream

•5 large egg whites
•210 g butter, softened
•190 g sugar
•100 g coarsely chopped fresh strawberries

Pour egg whites and sugar in a clean and heat proof bowl. Put the bowl in a double boiler, the water should be simmering. Whisk the sugar end eggs constantly so they don't curdle. The mixture should be about 65 degrees celsius, about 140-150 degrees F. If you don't have a thermometer, just rub some mixture between your fingers. If the sugar is melted, it is done. Remove from heat, whip until white, fluffy and cool. This step can take up to 10 minutes. Start adding the butter, very slowly. Don't worry if the mixture looks curdled and soupy, it's easy to fix! If the buttercream is too cold, just put the bowl in a double boiler again for a few seconds and whip again. If it's too hot, just put it in the fridge for a few minutes and whip. Add strawberries to the buttercream and whip until smooth.


Just perfect. If you don't feel like making frosting, I bet a dollop of whipped cream would taste equally delicious.

Cupcakes in a jar

I was cruising the web this morning and found this: Cupcakes in a jar! This is just adorable, and so, so sweet!  I have to try this!  I found it at www.glorioustreats.blogspot.com