This week has entailed much hand wringing and body rocking. I was very close to losing my father on Wednesday. He went into the hospital for a simple procedure and ended up almost bleeding to death. Being all the way across the country during this crisis almost broke my heart.
But man o’ man was I praying over here. Every five minutes at work I’d hop in the back, close my eyes and shoot a little plea to whomoever is listening up there. I don’t ask for much, so I figured they’d take me seriously this time. And bless their hearts, they did.
He was moved out of the ICU this morning and into his own room. Being able to speak to him on the phone was the final proof I needed that he is alive and well. The moment I hung the phone up I felt this enormous relief…..and then I started to bake. I am baking to offer thanks and gratitude to the universe. I am creating all things sweet to honor the sweetness of family and life. Everyone I know in this little town will be receiving scrumptious little desserts that have been made with so much love that they will break out into uncontrollable fits of laughter upon their first bites. Edward Sharpe is turned up and I am baking anything and everything that I have ingredients for. An hour ago I ran out of eggs, but that’s not gonna stop me…..cuz I have got tricks up my sleeves, friends. Plenty of em’.
I remembered this lovely Chocolate Banana Cake I made last week. Light, not too sweet, and totally egg-less. Perfect. I am on a roll…sweating my prayers in the kitchen and sending thanks to everyone I love, especially my Daddy-O.
The best thing about these cupcakes is the frosting. I’m not gonna say it’s pretty, because it’s not. But it is definately utterly divine. You’ll wanna eat it by the spoonful. Dense, rich, bittersweet chocolate, and slightly tangy. Martha really got it right this time.
Chocolate Banana Cupcakes from Love and Olive Oil (a fantastic food blog!)
Makes about 12 Lovin’ Cupcakes
1/2 Cup Coconut Milk (or whatever milk you like, really)
1/2 Cup Smashed Ripe Banana
1/3 Cup Canola Oil (or coconut oil if you like)
1 Teaspoon Vanilla Extract
3/4 Cup Sugar
1 Cup All-Purpose Flour
1/3 Cup High Quality Cocoa Powder
3/4 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
A Pinch of Salt
A Pinch of Ground Cinnamon
In a mixer, combine your oil and sugar. Add your bannannas, vanilla and cinnamon. In a separte bowl, combine all of your other dry ingredients. Slowly add half of your dry ingredients to the mixer. Now add your Coconut milk. Mix until combined. Add the rest of your flour mixture. Combine, and fill your cupcake liners up 3/4 of the way. Bake at 350 degrees for 15-20 minutes, or until done.
Chocolate Sour Cream Frosting from my love, Martha Stewart
4 Cups Powdered Sugar
1/2 Cup Highest Quality Cocoa Powder
12 Ounces Room Temperature Cream Cheese (I only used 8 ounces and it was perfect)
3/4 Cup Unsalted Room Temperature Butter
A pinch of salt!
18 Ounces Melted Dark Chocolate…Make sure it is cooled
1& 1/2 Cups Sour Cream
A Dash of Vanilla Extract
In a mixer, cream your butter and cream cheese until well combined and slightly fluffy. Slowly add your powdered sugar, cocoa powder and salt. Combine. Scrap the sides of your bowl, and slowly add your melted chocolate, mixing as you go. Scrape the sides again and add your sour cream. Scrap the sides AGAIN and add your vanilla. Mix, top your cupcakes…and eat by the spoonful.
I love you all and so does my gorgeous photographer Evan Lentz.