Oh hi, thanks for sticking around while I got a bit overwhelmed with everything. I’m not sure if in the past week or two I was buried under work and commitments or whether I was a bit grateful to take a bit of a pass on things. Either way, I’m here and Vancouver has suddenly turned into spring. I’ll take it.
Tomorrow is my birthday and I usually get excited and start planning my cake-making weeks in advance. This year, I haven’t given the whole affair much thought. To even call my birthday “an affair” makes it seem more exciting than it is. I have no plans and I think I’m okay with that. Cake will come, I’m sure of it. May will be a birthday month which is always the best kind of celebration. In the meantime, I’m going to leave you with some past birthday cake posts from the 7 years of this blog.
Let’s reminisce! Last year’s cake was especially delicious if you are looking for a traditional chocolate birthday cake. In 2009, I went on a bike n’ cake party and made 2 cakes! The previous year, I made Orangette’s amazing flourless cake (that even my vegan friend gobbled it up with extra scoops of whipped cream ). One year, I made 2 kinds of cupcakes because I like to roll like that (and yes, there were bikes involved too). The next cake is a beaut – a yellow cake filled with lemon curd and topped with chocolate ganache. Back in 2006, my husband made my cake (there’s a first for everything, apparently). I’m sure it was delicious. And my very first birthday post just contained a couple of photos (of a baked alaska & cupcakes).
I don’t want to leave you empty-handed, so please bake up a batch of these banana, coconut & lime muffins.
They are moist and so packed with flavour that it’s a great morning wake-up call. The texture isn’t gummy or dry, no way! These muffins are light and delicate (but not too delicate) and they do not disappoint. The recipe is slightly adapted from the great vegetarian cookbook,Entertaining Vegetarians (you’ll recall it’s the same book as the sesame dip that had me & so many of you mesmerized by its sheer awesomeness). So enjoy the muffin break and trust me, we’ll get to talk about cake soon. I’m sure of it.
elsewhere: Last week at Poppytalk I made up a batch of easy, eggless chocolate fudgey mocha bite cookies. Delicious. Head over for the recipe!
banana, coconut, & lime muffins
(adapted ever so slightly from Entertaining Vegetarians)
scant 2 c all-purpose flour
1 t baking powder
1/4 t salt
3/4 c sugar
1/3 c canola oil
grated zest & juice of 2 limes
1 t vanilla extract
1/2 c plain yogurt (or 1/4 c plain + 1/4 c coconut flavoured yogurt)
1 large, ripe, mashed banana
3 T unsweetened shredded coconut
Grease up 16 muffin cups (or 8 x large ones) and preheat oven to 350F.
Whisk together the flour, baking powder and salt into a bowl. In another bowl, beat together the remaining ingredients, then fold in the flour mixture being careful not to over-mix. A few lumps is okay. Spoon batter into greased muffin cups, filling each cup 3/4 full. Bake for 15-20 minutes or until golden and springy to the touch. Let cool for 10 minutes and then turn out onto a wire rack.