After 29 days, 1300 miles by plane, 920 miles by boat, and 1100 miles by car, traveling through 10 states, I’m back home again. Thanks, Lori, for another adventure. Thanks, Monte, for being the shore-person watching out for us as we made our way down the east coast. Thanks, Tony, for joining us for our off-shore legs. And thanks, Michelle, for the warm welcome to your hometown.
It’s good to be home.
Not wasting any time, Monte and I whipped up a nice Thanksgiving dinner yesterday, and Julie joined us to celebrate the day and our blessings.
I was introduced to cake pops recently, when a friend brought a dozen to a party. They are an excellent sweet treat. This weekend I took a stab at making a batch myself. Here’s how they turned out:
I did a little research beforehand, googling a few recipes and how-tos. This is the one I picked to guide me, and pretty much followed it exactly. I made one modification – I detest frosting-in-a-can, as its main ingredient is partially hydrogenated fat. I bought a powder mix instead – which was basically powdered sugar, really. I just had to add butter and a bit of milk. And it worked great for the frosting. I mixed up half a box (i.e., about as much frosting to cover half a cake), on the advice of the how-to that I was following. And it worked fine.
I bought pure white Wilton candy chips, and added food coloring. I have to say that the “dipping” phase is still a mystery to me. No matter what I tried, the candy coating was always the consistency of frosting. I tried both the microwave method, as well as the double boiler method. It was still very thick. So I couldn’t really “dip” the pops. I spun them through the coating and had to smooth with a knife most of the time. No matter, though, they turned out fine.
Some people recommend buying floral arrangement foam to use as a stand to hold your cake pops. I asked Monte to make me a few stands with wood scrap he had laying around in the shop. They worked great.
2 cups all purpose flour, sifted 3/4 cup sugar 3/4 tsp baking soda 1/2 tsp salt 3 very ripe bananas, mashed well 1/4 c plain yogurt 2 large eggs, lightly beaten 6 T unsalted butter, melted and cooled 1 tsp vanilla extract 1 1/4 c pecans, chopped coarse and toasted
Preheat oven to 350 degrees. Toast pecans on baking sheet in oven while preheating, 5-10 mins.
Combine flour, sugar, baking soda and salt in large bowl.
In separate bowl, mash bananas with hand masher, then add yogurt, eggs, melted butter and vanilla and stir by hand to mix.
Fold banana mixture into dry ingredients with spatula until just combined. Fold in pecans. Turn into greased and floured 9 1/2″ loaf pan and smooth.
Bake at 350 degrees for 55 minutes. Then test for doneness with toothpick. If still too moist inside, put back in for 5 minutes and try again. When done, cool in pan for 5 mins and then turn out onto wire rack.