Thursday, March 3, 2011



Earlier this evening my "Hollywood" Niece, Claire, sent the following email with her latest creation. I have known she loves to bake, but I never imagined she created such gorgeous ART!! Talent in our family comes in many forms. Below is Claire's email ...by the way, I assured her she was far from being "Nerdy"!!!!

I know this is a little nerdy but I bake a lot and I finally made something I really want to share. It's a banana & chocolate cupcake with peanut butter cream cheese frosting. I made it from scratch, of course, and decorated it. I even crushed up the peanut by hand!

I wish I could send you all a batch!

Erica emailed back that maybe the "Blog Creator" in the family would be interested in posting it. I definitely was!

Claire sent the recipes and MC was able to do his "computer" magic! With the input of all four of us, we have been able to whip up this fabulous creation. Now everyone....get your aprons, bowls, preheat those ovens and turn out this fabulous, delicious creation for yourselves.

Claire took two recipes and combined them. Both are from Martha Stewart! But...Martha Stewart didn't put the two together. It took Claire's creativeness to create this 10+++dessert!


Makes 12

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
  3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Peanut Butter Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.



Makes about 3 cups

  • 6 ounces cream cheese
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter (not natural)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy cream


  1. Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, and then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)
From Martha Stewart Living, February 2009


  1. thanks Aunt Patty :)

  2. We have such talent in our family. Keep up the creativity and let's see more!