And they were wonderful! What are they, you ask? Banana Espresso Chocolate Chip Muffins. I was looking (again) through my 'Baked' cookbook and, as before, they jumped out at me, so I decided to make them. Recently I have decided that I love having muffins on hand for breakfast. I guess I am tired of my usual cereal. The past few weeks I've been making blueberry muffins with some regularity. So I moved on and embraced these. You should too! Let me know if you'd like the recipe.
Next muffin recipe? Pioneer Woman's Marmalade Muffins!!
Yesterday I also made a cake to bring to work in celebration of Spring Break. I was excited to finally use my giant cupcake pan! It was pretty simple to use, but I did learn that I need to bake it at a slightly lower temperature to prevent the tops from getting too brown. Also, lowering the oven rack is a good idea...
Also, next time, I believe I will either cover it with ganache or powdered sugar. The cake on its own has a pretty swirl pattern to make it look like frosting and it's very hard to see/re-create the same pattern with the frosting I used. But I think it still turned out pretty cute. I added some fun flowery sprinkles to the top to bring about the idea of spring as well as a pop of color! It's a yellow cake with chocolate frosting - my favorite combo for cake!
To life... full of many more spring break cakes and muffins!
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