a recipe for the best cake in the whole friggin' world.

sorry to say, but i've been holding out on you guys. i actually have this recipe for the most delicious, out-of-control amazing cake you've ever tasted in your life. and i've had it for a couple years now. it's top-secret stuff, but i figured that i would share it since we're heading into the season of giving and goodwill and all that jazz.

okay, i'm totally kidding about it being top secret (i snagged this baby off of pinterest). i was NOT kidding, however, about it being the best cake on the planet. it takes some time to make, as all good things do, but OMG -- when you taste it, you'll understand and everything will make sense. oh, i should mention that it's a banana cake, in case you're allergic or hate bananas. whip it up next week for thanksgiving, or at any time for anything, and you'll be everyone's new favorite person. swear. 

CAKE: 

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk

2 teaspoons lemon juice
1 1/2 cups mashed bananas

FROSTING:

1/2 cup butter, softened
1 (8 ounce) package cream cheese,
softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. (DON'T SKIP THIS STEP!)
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

enjoy!

bake, bake, bake, senora

ah, snow days. i hate the white stuff, but don't mind the opportunity to bake stuff all day at alllll. i'm still working on cooking, but baking is totally my thing. could it be because of my insane sweet tooth? perhaps. but i thought i'd share with you some great recipes that i snagged from pillsbury - one for a quiche that i made the other day, and another that i'm about to whip up (fingers crossed for yumminess). bon appetit!

tomato-bacon quiche:

INGREDIENTS

1

frozen deep dish pie crust

6

slices bacon, cooked, crumbled

4

medium green onions, sliced (1/4 cup)

3

medium plum (Roma) tomatoes, seeded, chopped

1/4

teaspoon salt

1/4

teaspoon pepper

1

cup half-and-half

2

tablespoons all-purpose flour

2

eggs

1/2

cup shredded Swiss cheese (2 oz)

1/2

cup shredded Cheddar cheese (2 oz)

DIRECTIONS

1. Place cookie sheet on oven rack. Heat oven to 375°F. Remove crust from freezer; let stand 1 minute. Prick crust with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.

2. Sprinkle bacon, green onions, tomatoes, salt and pepper in crust. In medium bowl, stir together half-and-half, flour and eggs. Stir in cheeses. Pour over tomato mixture.

3. Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

sweet cheese delights

INGREDIENTS

2

packages (8 oz each) cream cheese, softened

1

cup sugar

1

egg yolk

1

teaspoon vanilla

2

cans (8 oz each) crescent dinner rolls

1

cup chopped pecans

1/2

cup packed brown sugar

2

tablespoons butter, melted

2

teaspoons ground cinnamon

Powdered sugar, if desired

DIRECTIONS

1. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla; beat on low speed until blended.

2. Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spread with cream cheese mixture.

3. In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 13x9-inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.

4. Bake at 375°F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.