Rotten Fruits and Veggies

While shopping in Waldbaums, I found myself in front of the markdown rack in the produce section. Some of the stuff was pretty nasty. Who would buy this stuff and what would they use it for? I did find wrapped bunches of bananas that didnt look half bad. What popped into my head was a recent article on cupcakes. It was in the February issue of Living by Martha Stewart. I remembered that there was a recipe for Banana cupcakes with Caramel Frosting. Ok. The bananas went into the cart. Another reason to bake. Do I really need a reason though? LOL....
I baked them today and would up using 6 of the bananas. They were FANTASTIC!! The recipe isnt online, so if you would like it, let me know...I am posting another recipe by Martha Stewart which has a caramel frosting. Looks delicious also...

Chocolate Caramel Layer Cake

Makes 1 dozen squares.

10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for sheet

2 cups plus 2 tablespoons all-purpose flour, plus more for dusting

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 ounces unsweetened chocolate, chopped

1 1/2 teaspoons instant coffee or espresso powder

1 1/4 cups boiling water

2 1/2 cups packed light-brown sugar

2/3 cup sour cream

2 large eggs

Caramel Buttercream

Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.

Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.

Whisk chocolate mixture again; add to batter. Beat until smooth.

Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.

Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares

Caramel Buttercream


1 1/4 cups sugar

1/3 cup heavy cream

6 large egg whites

Pinch of salt

1 pound (4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces

1 teaspoon pure vanilla extract

Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.

Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.

Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth. Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth