February was an amazing month! Extremely memorable but oh so busy! I have to admit I’m a little excited for the month to be over. I hope in March I’ll be able to catch up on some much needed Zs! Here are some highlights from the second month of 2013:
Started the month of with a Ruche photoshoot for the Spring Lookbook. There were bunnies involved too!
Tried on the most amazing Philip Lim dress at Crossroads! Still dreaming about it and wishing I had bit the bullet and bought it, despite the hefty price tag.
Went to NYFW for the first time and saw some incredible runway shows for Fall/Winter 2013.
Got photographed outside Lincoln Center {hello pinch me moment!}
Spent Valentine’s Day with Matthew and Ginger, the two sweetest Valentines!
I was featured in People Style Watch’s March issue! ahh!! {another incredible pinch me moment!}
Went to the WWD MAGIC tradeshow with Ruche and bought some pretty styles for Fall.
Attended some fun events with my love. {The sword was fake!}
Ended the month with another Ruche photoshoot for our next Bridal lookbook.
You can’t go wrong with a pretty lace dress and a pop of bright red. I realized after I wore this that it would have been a good Valentine’s Day outfit too! I know, I know- it’s over a month away but I’m so darn excited because it’s my first with Matthew as a married couple. Last year I was on a work trip so we celebrated afterwards. Not the same at all! I’m already planning some fun surprises to make this one extra memorable!
I finished Gone Girl last night. I seriously could not put that book down, it was so good! It wasn’t a New Years resolution to read a book a week, but if it was I’d be on track! Have any of you read it? If you have, those aren’t the types of surprises I’m planning for Valentine’s Day! haha
I’m a big fan of salty sweet combinations so peanut butter and chocolate is a major love in my book. Add in some banana and it’s pretty much the be all end all in deliciousness. Seriously, what could be better? I was in the mood to bake a cake this weekend so I thought a nice layer cake would be fun. I’m not a professional cake decorator, but I like to try. {Also, I need references to prove to Matthew that I desperately need a cake turntable!} This cake is all you can imagine, and probably more. My bet is that every one of you will fall madly in love with this decadent peanut butter frosting! I’ve actually been dreaming about it all day!
Banana Chocolate Chip Cake with Peanut Butter Frosting from Bon Appetit October 2012
INGREDIENTS Cake
nonstick vegetable oil spray
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas
1 cup sour cream
1 10-oz. bag mini chocolate chips
Frosting
2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
chocolate chips, mini chocolate chips and chocolate kisses
Special equipment
Two 8x8x2-inch cake pans {I used two 9 inch round cake pans}
DIRECTIONS Cake
Preheat oven to 350 degrees. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and flurry, about 3 minutes, Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chocolate chips. Divide batter evenly among pans; smooth tops.
Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire rack and cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
Frosting
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
Place 1 cake on a platter, Spread 1 1/4 cups frosting on top. Place remaining cake on top. Cover top and sides with remaining frosting. Garnish with chocolate chips and kisses.
Do Ahead
Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for at least an hour before serving.
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If you make this yummy cake, let me know what you think!
I think it would be the perfect dessert for Valentine’s Day or a birthday party. Or who are we kidding-any old day of the week!
Welcome to M Loves M! My name is Mara and I created this lifestyle site in 2009 as a place to share my love of fashion, beauty, food and entertaining. I moved from Southern California to Idaho and love adventuring with my husband Matthew, our two children, and our dog Ginger. We're also pregnant with baby #3, due this autumn! I strive to create a site that’s relatable to women, while also being inspirational. I’m so glad you stopped by!
