Cake stands and muffins

I made a couple of gorgeous little cake stands that are quite unique.  I found the plates and bases at various thrift stores and thought they'd look fun together.  Of course I didn't pay very much for the parts :)

This first one is quite delicate and I honestly won't be surprised if it breaks at some point.




This next one is tiny...
perfect for something rich and delicious,
perhaps truffles would be perfect for this little lady.




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I thought I'd share my favorite banana bread recipe with you because I think it's pretty unique and yummy.  It's straight from Cooking Light.   I like banana bread alright, but this recipe is yummy because it has a coconut lime glaze and coconut and rum in the banana bread :)


 
This week I made it into muffins instead of a loaf so that we could take them along to Vegas.  They made a great hotel room breakfast :)


Coconut Banana Bread with Lime Glaze


The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.  I also used sour cream in place of the yogurt because I was out.

Yield:
  1 loaf, 16 servings (serving size: 1 slice)


2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.


CALORIES 193 (21% from fat); FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); IRON 1mg; CHOLESTEROL 35mg; CALCIUM 15mg; CARBOHYDRATE 35g; SODIUM 179mg; PROTEIN 2.9g; FIBER 1.1g

Cooking Light, SEPTEMBER 2003

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Comments

jo said…
sounds fabulous! Love the cake plates too!

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