If you didn’t grow up in the South or know someone from there, Hummingbird Cake might be something you’ve never heard of. Well, thank goodness for you, that is about to change. And no, there aren’t any hummingbirds involved. This swoon-worthy Southern dessert consists of three layers of cake full of bananas, canned pineapple, sometimes nuts, and slathered together with cream cheese frosting. How it got its name or where it actually originated from is a bit of a mystery. But one thing is for sure, it is dang delicious!
I came across a carrot cake whoopie pie recipe on Pinterest years ago. While the idea was brilliant and mouthwatering, the end result was a fail, as Pinterest recipes often go. But unwilling to let go of a good idea, I reworked that recipe until I was happy with it and now am kinda known for them. I make them at Easter every year and bring them to parties and potlucks. People love and curse me at the same time because they are one of those things you want to eat until you are sick. And using the Ankarsrum to make them means baking is a breeze, especially when I also use the shredder attachment for the carrots.
I live in a college town and that means when St. Patrick’s Day rolls around everywhere you look there are pub runs, pub crawls, and bars opening ridiculously early (like I’m still sleeping early). I’m not sure how a religious feast day celebrating Ireland’s patron saint turned into a day of drinking massive amounts of beer and wearing green; but I’ll happily raise a pint to anyone who can drive snakes out of a country! Yes, I know that is actually a myth. While I do love a good beer, I also really enjoy baking with beer. I have been loving a spiced stout produced by a local brewery, 7 Sisters Brewing, and I decided to make a St. Patrick’s Day worthy dessert out of it. Unlike a regular stout such as Guinness, a spiced stout is like a grown-up version of root beer, full of delicious spice and a touch of sweetness.