Although there's lots of things I want, mom has ingrained in us that we must only buy things if we need it. Thus, my
Hans: How can you look all day without buying anything? You've just wasted 5 hours walking around!
Chef Uy: Well, it could be worse, I could be buying everything during those 5 hours, right?
Hans: It's simple. You decide what you want. You buy it. Done. Now isn't that efficient?
So I'm now eagerly awaiting new kitchen toys, so I can decorate cakes for real. Until Christmas Day, however, naked cakes it is. Adapted from From Taste of Home.
3/4 cup butter, softened
2 cups sugar
1-1/2 cups mashed ripe bananas (about 3 medium)
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
PEANUT BUTTER FROSTING:
1 cup peanut butter
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 oz package cream cheese (I used fat free)
1 1/4 cup powdered sugar
3-6 Tablespoons milk
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Before frosting, chill cake completely in the refrigerator or freezer.
For frosting, in a large bowl, beat the peanut butter, butter, and cream cheese until smooth. Beat in confectioners' sugar and enough milk to achieve spreading consistency. Frost between layers and top of cake. Garnish with peanuts and chocolate sprinkles.