Courtesy of Confessions of a ChocoholicDear reader (if there are any of you left) I would like to sincerely apologize for a complete lack of posts for, oh, over three months! I could go on blaming my birthday, finals week, winter break, etc but that would be a rather cruel and false attempt at condoning my bad behavior. I am very sorry that I have neglected my blog because I really love posting my food adventures and I have actually had an abundant number of recipes and pictures just sitting in my blog's iphoto album for the last two months... ugh!
Well anyways, I appreciate any of you who still view my blog. Your support has been extremely encouraging and I thank you from the bottom of my heart for it! I have been a complete procrastinator lately so I haven't had time to be especially inventive in my culinary creations.
Nonetheless, whilst surfing the internet for inspiration back in November, I came across this fantastic pumpkin-banana bread recipe made without butter by the fantastic food-blogger Bianca Garcia. I was quite pleased to find it because I was determined to use up a half-empty can of pumpkin which had been sitting idle in my fridge since Thanksgiving. The bread (spiked with rum btw!) came out of the oven pretty dense and lacked the sweet and perfect crumb I was looking for, however it was still very satisfying considering it was low fat and an altogether healthy treat. I made it perfect after slathering it with an chocolate cream cheese frosting (see recipe below)!
Garcia's website, Confessions of a Chocoholic, is what she calls "Part memoir, part recipe collection, and part restaurant review database", which is similar to what i've strived to post on my blog, only my blog is geared specifically towards teenagers and young adults. Her posts go beyond sharing inventive recipes: she accompanies each one with an honest, often personal story related to the food and photographs her food rather stunningly. Please check out her blog.
And to view her Pumpkin-Banana recipe, click here.
(All images on my post were taken by me after I tested this recipe.)
Chocolate Cream Cheese Frosting
(far yummier than plain white cream cheese frosting, in my opinion!)
4 ounces cream cheese, softened
1/8 cup butter, softened
1/4 cup cocoa powder
2 cups confectioners’ sugar (or less, depending on your taste)
splash of milk (to thin out the frosting if it gets too thick)
few drops vanilla extract
Directions:
1. In a medium-sized bowl, use an electric mixer to whip the softened cream cheese until smooth and creamy. On low speed, slowly add confectioners sugar and cocoa powder until well blended. Add a few drops of vanilla and a splash of milk until the frosting is your ideal consistency and taste. Spread on cooled pumpkin banana bread and enjoy! :)
-Emma
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