The world feels very serious and very scary right now so it's more important than ever to remember the value in being FUN and being SILLY and being SWEET. Presenting: The wonky-whimsical-rainbow-loaf-cake! It hits all of those buttons. Ya'll are probably definitely thinking, but how did you get it shaped like a rainbow!? Well I have been fortunate enough to inherit many a random vintage baking supply from various family members and friends. I'm always so stoked when people want to give me their old or vintage baking supplies... a lot of the time they have something that they inherited and they have no idea what it should be used for! I love the fun challenge in figuring out what it was for, but also how I can use it, and maybe even use it in a different or creative way. I have a thing for strange shaped cake pans and so I am proud to be the owner of a ridged, u-shaped loaf pan. After a recent and unrelated google image search I have also seen this shape of pan being used as a mould for jell-o! So perhaps that is what it's original purpose is! But I love using it to bake loaf cakes in... especially because it's got those little ridges which make excellent markings for where to slice :) Of course, if you don't have a rainbow shaped pan, you can and should still bake this sweet little cake! Because not only does it look fun, it tastes lovely. It's a slightly but not overly sweet lemony-vanilla loaf that makes a great little snacking cake. You could layer the colours into a regular loaf pan, or into muffin tins, or make a cake... you get the idea just use whatever pan you fancy! And if rainbow is a few too many colours, just pick a few of your favourite colours and gently swirl them in the pan to make a whimsical marbled cake. The main point here is to get baking and have FUN. Rainbow Loafrecipe adapted from Food Network Magazine
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A very wise lady inspired the belief in me that a house is not a home until one has baked homemade banana bread in it. I am 100% on board with this concept. And so in an effort to make my new house my new home... I baked banana bread. Amen. My mom, and her sister, are both banana bread baking queens. They both use the same recipe, one passed down from their Aunt, known by most as, Auntie Irene. My great Auntie Irene was the sweetest of little ladies, with fire-truck red hair and the cutest smile. Despite her petite size, she would smother you with hugs and kisses and tons of food. Her recipes remain family favourites, and are made often in my household. A few recipes come to mind including cheesy mashed potatoes, her famous chocolate sauce... but made most often, her whole-wheat-banana-bread. One taste of this loaf and I am instantly "home" no matter where I actually am. I love the combo of half whole wheat flour and half regular flour, not just because I trick myself into thinking its good for you, but the whole wheat flour adds another layer of nutty flavour which I crave! This baby is delicious just on its own, but I also love adding toasted walnuts for some crunch, or chocolate chips if I'm feeling it. Oh I'm feeling it. Can't go wrong. I baked two mini loafs in my new place to welcome myself into the kitchen and lay a foundation for home-baked goodies to come. Before we can get crazy making new experiments, we gotta stick to the old favourites first, ya know? When I got to sit down and enjoy a warm slice of my labour... my first thought was "Tastes like mom!" (Hi mom) Life is good. Auntie Irene's Whole Wheat Banana Breadmakes 1 large loaf, or 4 mini loaf pans. Or ~12 muffins!
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