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Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

I was supposed to have a busy day today, running back and forth between ballet class and the library, and the grocery store.  Plans were thwarted, however (of course after I set an early alarm and got up and got three kids ready to leave- because, doesn’t it always go that way?) by a sick five year old, so instead, we are staying inside today, and I’m baking, baby!

Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

I decided to do my own thing today, without a recipe, and decided I’d try some Petite Banana Bread Scones because I had some overripe bananas.  Usually when I do this, after the first try, there are all kinds of things I want to re-work.  By some miracle of God though, these turned out perfectly.  There is not one thing I’d change about them.

Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

If you’re a regular reader of this blog, you may have noticed that I like to make my scones “petite,” (read: small.)  I do this for two reasons.  One, I feel way less guilty eating an entire petite scone than I do eating an entire scone the size of my head.  Second, I find that they bake perfectly- way more evenly than larger scones, resulting in a perfect scone texture.

Also, they are cute, and make me want to throw tea parties.  I guess that’s three reasons.  Or four.

Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

What really makes these scones is the glaze.  Who hasn’t tasted the melted butter/brown sugar mixture when making cookies and wished you could eat the entire thing?  Well, imagine that in glaze form, and covering a scone.  Better yet, a scone with a rich, banana bread flavor.

Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

Petite Banana Bread Scones with Brown Sugar and Butter Glaze by Rumbly in my Tumbly

If you are a baker and you have some bananas, then you most likely have everything you need to make these delicious scones in your pantry already.  All you need now is 20 minutes.

 

A Rumbly in my Tumbly original recipe.

Ingredients:
1 cup of mashed bananas (about 2 large or 3 medium) - measure this, or your texture will be off.
1/2 cup room temperature butter
1/3 cup granulated sugar
1 tablespoon light brown sugar
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

For the glaze:
3 tablespoons butter
1/4 cup light brown sugar
1/2 teaspoon vanilla extract
1 cup powdered sugar
3 tablespoons of cream, milk, or half and half

Directions:
Preheat the oven to 400° and get out your favorite cookie sheet.  No need to line it or grease it.

In a mixer, cream together the butter, sugar, and brown sugar.  Add the mashed bananas and the vanilla and mix well.

Add your dry ingredients and stir until just combined.

Turn out the dough (it will be very sticky) onto a floured surface, and knead just a few times until it isn’t too sticky to work with.  Divide into four disks, and cut each disk into quarters.

Place on cookie sheet and bake for 10-12 minutes until lightly browned around the edges.

While the scones are baking, make your glaze by heating the butter and brown sugar in a saucepan over low heat.  Cook for about 3 minutes until the sugar has dissolved.  Add the powdered sugar, vanilla, and cream, and continue stirring over low heat for another couple of minutes.

After scones have been removed from the oven and have cooled for about 5 minutes, dip the top of each scone into the glaze.  Place on a rack to cool, and then serve.  Store in an airtight container.

 

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

I don’t like to admit this anyplace where my husband can read it, but I have a real, serious, (read: expensive) Starbucks addiction.  I go there on the daily.  To the point that when we pull up into the drive through, my kids start hollering requests from the back seat for “pink do-duts,” “banilla bean scones,” and “chock-it milk.”  The voice of the barista saying “Welcome to Starbucks, what can we get you?” works like the bell and Pavlov’s dog for them.  It’s bad.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

I own an espresso maker, and for a couple of months, I was on a kick where I made my own lattes and saved lots of money, but I have to say, there is just something about having somebody else make it for you.  Kind of like a sandwich.  It’s just better when somebody else makes it.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

It’s especially bad when I have a newborn, and I am thin on sleep and patience.  On those days, I need my coffee.  I don’t want the coffee, I need the coffee.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Last week, I stepped out of my car at the store with my regular drink (tall, full-fat latte with one raw sugar thankyouverymuch) and when I went to open the door to let my kids out of the car, I tripped over the curb, fell on my toosh, and dropped my coffee all over myself and the parking lot.  I almost cried.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Since my coffee habit is expensive enough, and since I’m almost always in a full fledged battle (the me who wants to fit into my jeans vs. the me who wants to stuff my face with butter and sugar) I rarely indulge in their sweets.  But when I do, I almost always enjoy them and want to try to recreate them at home.  So far, I’ve made their Vanilla Bean Scones, their Pumpkin Cream Cheese Muffins, and their Chocolate Cinnamon Bread.  I’m working up the courage to try to make my favorite, their Morning Buns.  Mmmmm.  Morning Buns.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Their Iced Lemon Pound Cake, along with their Banana Bread, is a favorite for my kids, and one I really enjoy.  I believe that this recipe is spot on as a replica.  The combination of the real lemon juice and zest, along with the extra ooomph of the lemon extract really gives you the exact flavor of the stuff you get in the store.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

It is moist, dense, and pretty much perfect.  Super easy too.  Hope you enjoy!

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Recipe from Bakerette.

Ingredients:
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs (room temperature)
1 cup sugar
2 tablespoons softened butter
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice (you will get this from one large lemon)
1/2 cup vegetable oil
zest of one lemon

Glaze:
1 cup + 1 tablespoon powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract

Directions:
Preheat the oven to 350°.  Spray a 9×5 loaf pan with non-stick spray (line with parchment paper for easy removal.)

Mix together flour, baking soda, baking powder, and salt in a bowl. Set aside.

Beat together eggs, sugar, butter, vanilla extract, lemon extract, lemon zest, and lemon juice.  Add oil and mix well.

Pour wet ingredients into the flour and stir until just combined.

Pour into prepared pan.  Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean.

While the cake is cooling, mix your glaze ingredients together until there are no lumps and it is smooth.  Spread it over the warm cake, allowing glaze to drip over the sides.  Cool completely before serving.  Store in an airtight container in the refrigerator.

Oatmeal Coconut Cookies (Naturally gluten-free and dairy-free) by Rumbly in my Tumbly

Oatmeal Coconut Cookies (Naturally gluten-free and dairy-free) by Rumbly in my Tumbly

Usually, when I’m baking for myself, I stay away from anything labeled “gluten free” or “dairy free.”  It’s nothing personal, it’s just that my family doesn’t have those dietary restrictions, and I love me some dairy and some gluten.

Oatmeal Coconut Cookies (Naturally gluten-free and dairy-free) by Rumbly in my Tumbly

Oatmeal Coconut Cookies (Naturally gluten-free and dairy-free) by Rumbly in my Tumbly

In fact, I may have said once or twice that “to me, a life without cheese and bread would be a life not worth living.

Oatmeal Coconut Cookies (Naturally gluten-free and dairy-free) by Rumbly in my Tumbly

Oatmeal Coconut Cookies (Naturally gluten-free and dairy-free) by Rumbly in my Tumbly

Or something like that.

But, I also love me some coconut.  I’m also a sucker for chewy oatmeal cookies.  And the picture of this recipe got me, reeled me in, and before I could say “sorghum flour,” I was making these gluten-free, dairy-free cookies, and boy, am I glad I did.

Oatmeal Coconut Cookies (Naturally gluten-free and dairy-free) by Rumbly in my Tumbly

Oatmeal Coconut Cookies (Naturally gluten-free and dairy-free) by Rumbly in my Tumbly

They. Are. So. Good.  Chewy, sweet perfection.  I ate four of them today.  Four.

No dairy allergy and no coconut oil? No problem.  Sub out the coconut oil and replace it with melted butter.  Equally delicious.

Enjoy.

For another great gluten-free, dairy free recipes, check out my Four Ingredient, Gluten-Free, Dairy-Free, but GLORIOUS Peanut Butter Cookies.

Recipe adapted from Barefeet in the Kitchen

Ingredients:
1/2 cup melted (or very soft) coconut oil (you can sub melted butter if you’d prefer)
1/2 cup light brown sugar
1 egg
2 cups of quick cooking oats (you can also use old fashioned rolled oats, per the original recipe)
1 1/2 cups sweetened coconut flakes
1/8 teaspoon salt

Directions:
Preheat the oven to 325°.   Line a cookie sheet with parchment paper.

Mix together the coconut oil, brown sugar, and egg until smooth and creamy.

Add in the oats, coconut, and salt.  Mix well.

Form into balls the size of walnuts, and place onto your cookie sheet.  Flatten slightly.  Bake for 12 minutes.  Cool and store in an airtight container.

Very Fancy. :)

Very Fancy. :)

My daughter is 5 today.  St. Patrick’s Day.  The day for the wearin’ o’ the green.  The day of my people.  So, you can imagine my alarm when she said to me yesterday afternoon “Tomorrow is my birthday, and I’d like everything to be pink, and very fancy.”

"Very Fancy" Strawberries and Whipped Cream Sponge Cake by Rumbly in my Tumbly

This is how I would have left it, with some whipped cream and strawberries on the top.

 

I should have known it was coming after she sketched me a picture of the cake she wanted over the weekend:

"This is what I want the cake to look like on my birthday, and also the table."

“This is what I want the cake to look like on my birthday, and also the table.”

“It has to be pink. It has to be tall.  It has to be strawberry” she informed me.

"Very Fancy" Strawberries and Whipped Cream Sponge Cake by Rumbly in my Tumbly

I am a baker, but sadly, I am not a cake decorator.  I am also not a cake assembler.  I hate making two tiered cakes.

This is how your egg whites should look.

This is how your egg whites should look.

I had pinned a while back, in preparation for her big day, a delicious looking strawberries and cream sponge cake, so I decided to give that a whirl.

"Very Fancy" Sponge Cake with Strawberries and Whipped Cream

The directions say to bake it in an angel food pan, but since I had to do a 2 tier, I had to improvise, and did it in two regular round cake pans, lined with parchment paper on the bottom.  I also dyed my whipped cream pale pink.

"Very Fancy" Strawberries and Whipped Cream Sponge Cake by Rumbly in my Tumbly

It had to be pink, of course, but if I had been making this for an adult, or a dinner party or something, I would have left the edges completely naked and just topped it with fresh whipped cream, as well as in between the layers, because I think it would be prettier that way.

"Very Fancy" Sponge Cake with Strawberries and Whipped Cream

But today, it only matters what Miss Daphne thinks is pretty, because it is her day, after all.  I can’t even believe she is five.  Don’t blink.

Layering: Be sure to spread the whipped cream on both sides.

Layering: Be sure to spread the whipped cream on both sides.

Anyway, follow the directions very carefully.  If you want a light and fluffy sponge cake, you need to be very precise.  Also, make sure you refrigerate until serving!  Enjoy!

"Very Fancy" Strawberries and Whipped Cream Sponge Cake by Rumbly in my Tumbly

Recipe from This is Why I’m Full

Ingredients:
6 eggs, separated
1 1/2 cups granulated sugar, divided
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons water
1 3/4 cups flour
1/2 teaspoon salt
16 oz container of heavy whipping cream (more if you want to decorate)
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
5 cups sliced strawberries

Directions:
Separate the eggs, and put the egg whites in a large mixing bowl.  Let them sit at room temperature for 30 minutes (this helps them whip up into peaks better.)

Preheat the oven to 325°.  Get out an angel food cake tube pan.

In another bowl, beat the egg yolks for about a minute.  While still mixing, gradually add 3/4 cups of granulated sugar, beating well until thick and pale yellow.  Beat in the lemon juice, oil, and water.

Mix together the flour and salt, and add to the egg mixture.

Beat egg whites on medium speed in your mixture until soft peaks form.  Gradually add the remaining 3/4 cups of sugar, one tablespoon at a time,  beating on high, until glossy peaks form.

Fold 1/4 of the egg whites into the egg and flour mixture.  Then add the entire yolk and flour mixture to the remaining egg whites mixture, by folding in very, very gently until combined.

Gently spoon the mixture into your ungreased angel food pan.  Smooth the top.  Bake for 35-45 minutes until the cake springs back when lightly touched.  The cake will be nicely browned on the top.  Immediately invert the pan, and cool completely.4\

Slice up your strawberries.  Put your whipped cream into a large bowl and whip until it begins to thicken.  Add the confectioners sugar and beat some more until soft peaks form.

Using a serrated knife, slice your cake into 3 equal layers.  Spread whipped cream on the inside of each layer, (on the top and bottom, this is kind of the “glue” that will hold your strawberries in place), and place the sliced strawberries on one side. Repeat with the second layer. Top with whipped cream and remaining strawberries.  Refrigerate until serving.

Enjoy!

Puppy Party Ideas

Daphne and Charlie’s Puppy Birthday Party!

This is not my typical recipe post, but I wanted to share the puppy party I did for my kids on their joint 3rd and 5th birthday party. :)

Pin the tail on the puppy! – I found the picture of the dog here, and I just free-hand drew it onto a large piece of poster board.  I cut some tails out of black construction paper, put a piece of double stick tape on the back, and bibbity-bobbity-boo! An almost free game!

Pin the Tail on the Puppy

Pin the Tail on the Puppy

Puppy Party Ideas

Pin the Tail on the Puppy

Puppy Balloons! –  For these, I just drew some eyeballs on white paper with a black sharpie, cut ears out of construction paper as well, blew up balloons, and drew faces on with a sharpie.  So easy! Then I hung them upside down from the ceiling.  I found the super cute paw print balloons at my local Party Store.  They also carry them at Hobby Lobby.

Puppy Balloons

Puppy Balloons

Puppy balloons hanging from the ceiling

Puppy balloons hanging from the ceiling

Adopt a Puppy Party Favors – Instead of a goody bag filled with junk, this year, I ordered some Aurora Plush Puppies in a bunch of different varieties from Amazon.  I stuck them in a cardboard box that said “Adopt a Puppy!”  The kids LOVED this.  I don’t think any of them missed the goody bag.

Adopt a Puppy party favors

Adopt a Puppy party favors

Adopt a Puppy party favors

Adopt a Puppy party favors

Puppy Ear Headbands – I made these with cardstock.  First, I cut long strips and taped them with double sided tape into little bands.  Then, I attached two puppy ears (hand drawn and cut) onto the sides.  This was a time consuming task because I had to make 17.  My brother in law suggested I could have made one, scanned it, and then printed it.  Hindsight is always 20/20!

Puppy Ear Headbands

Puppy Ear Headbands

Puppy Ear Headbands

Puppy Ear Headbands

I ordered their cakes from a bakery. (I just don’t have the patience for cake decorating- I only make non-decorated cakes)  I just asked them to do colored paw prints around the edges, and then I placed a couple of 101 Dalmatians figurines from the Disney Store on each one.

Puppy Cakes

Puppy Cakes

Puppy Cakes

Puppy Cakes

Puppy Cakes

Puppy Cakes

We also bought some pipe cleaners and beads so the kids could make their own collars for the puppies.  Also a hit.

Make a collar for your puppy

Make a collar for your puppy

Make a collar for your puppy

Make a collar for your puppy

If you’re planning a puppy party of your own, I hope these ideas help you!  This was a super fun party, and I had fun doing it.

Puppy Party Ideas

Double Chocolate Banana Bread by Rumbly in my TumblyMy future sister-in-law, Lexie, sent me this recipe on Pinterest a couple of weeks ago, with the message “I want this.”  When I went and looked at the recipe, I had to agree- I wanted this too.

Double Chocolate Banana Bread by Rumbly in my Tumbly

Chocolate and banana bread aren’t two things that I would have thought would be too terribly great together, but they ARE.  The banana cuts out a lot of the fat in the recipe, and leaves you with a deliciously moist, light, and sweet breakfast bread.

Double Chocolate Banana Bread by Rumbly in my Tumbly

Not only is this a chocolate-based bread, it has an entire cup of chocolate chips in it, and then we sprinkle even more on the top for good measure.  It’s insanely chocolatey.  Good stuff.

Double Chocolate Banana Bread by Rumbly in my Tumbly

I only made a couple of changes to the recipe.  I used milk chocolate chunks in the batter, and regular cocoa powder instead of dark.

Double Chocolate Banana Bread by Rumbly in my Tumbly

Hopefully you have some overripe bananas sitting around and you can bake this up really quickly.

Recipe from Erica’s Sweet Tooth

Ingredients:
3 overripe bananas
1/2 cup melted butter
3/4 cups brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1 cup all purpose flour
1/2 cup cocoa powder (original recipes used dark, I used regular dutch processed)
1 cup bittersweet, semi-sweet, or milk chocolate chips, depending on preference (I used milk)
1/2 cup chocolate chips for topping

Directions:
Preheat the oven to 350°.  Grease one 9×5 loaf pan.

Mash bananas in a bowl.  Whisk in the melted butter, then brown sugar, egg, and vanilla extract.  Add your dry ingredients and mixed until just incorporated.

Gently stir in your 1 cup of chocolate chunks.  Pour batter into your loaf pan, and sprinkle with the additional 1/2 cup of chocolate chips.

Bake 55-65 minutes until a toothpick inserted into the center comes out clean.

Enjoy!

Chocolate Sour Cream Cake by Rumbly in my TumblySomehow, my baby boy turned 3 last weekend.  I gave birth to him, and then I blinked, and here we are.

Charlie turns 3!

Charlie turns 3!

Charlie’s favorite thing in the entire world is chocolate.  He would choose chocolate over anything, including puppies, Disneyland, and Paw Patrol.  It is his very favorite thing.  When I asked him what kind of birthday cake he wanted, he answered “chocolate.”

Chocolate Sour Cream Cake by Rumbly in my Tumbly

When I asked him what he wanted for his birthday breakfast, he said “chocolate cake.”

Charlie's birthday breakfast

Charlie’s birthday breakfast

And so it was.

Chocolate Sour Cream Cake by Rumbly in my Tumbly

So, my daughter and I made him a chocolate cake.  She was so proud of herself, baking that chocolate cake for her brother.

Daphne baking her brother's birthday cake.

Daphne baking her brother’s birthday cake.

 

I had pinned this recipe on pinterest a while back.  I have lots of chocolate cake recipes, but this one looked really good, mainly based on the sheer amount of butter and eggs in the recipe.

Chocolate Sour Cream Cake by Rumbly in my Tumbly

If you enjoy a darker chocolate flavor, a little less sweet, and dense and fudgy, this cake is for you.  If I were going to be making it over for a little kid, I’d probably add a bit more sugar.  If I were making it again for a room of adults, I would keep it as is.

Chocolate Sour Cream Cake by Rumbly in my Tumbly

Enjoy!

Recipe adapted from Collecting Memories

Ingredients:

Cake:
3/4 cups unsweetened cocoa powder
3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups room temperature butter
1 cup granulated sugar
3 eggs
1 teaspoon vanilla
1/2 cup sour cream

Frosting:
1/3 cup room temperature butter
3 teaspoons unsweetened cocoa powder (I followed this, but wondered it it was supposed to be 3 tablespoons- next time, will try that.)
1/4 teaspoon salt
1/4 cup sour cream
1 1/2 cups powdered sugar

Directions:
Preheat the oven to 350°.  Spray an 8×8 pan with non-stick spray.

In a large bowl, cream the butter and sugar together until light and fluffy.  Add the eggs, one at a time, and beat until well combined.  Add the vanilla and sour cream and mix well.

Add the dry ingredients and stir until just combined.

Bake for 25 minutes.  Cool completely.

To make the frosting, beat all frosting ingredients until light and fluffy.  The longer you mix them, the lighter and fluffier it will get.

I preferred this cake after a night in the fridge.  So dense and fudgy.  It is a little lighter if you leave it at room temp, depends on what you prefer.

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