The Mad Cake Batter

sweet treats and savory deets

Leave a comment

Flax & Oat Banana Muffins

We were going to away for the weekend and I had bought two bananas that were beyond ripe. I knew I had to do something with them and what better thing to do with ripe bananas but make banana bread! (or in this case muffins)

I was limited on resources, I had about only 1 egg and no milk, so my choices were few, but I did come across this recipe off of yummly and it worked out nicely. The actual post is from oh she glows and they were super easy to make. Though the recipe only called for 1 bananas, I did use both of mine and just added a bit more oats and wheat flour to the mix so it made about ten muffins.


  • 2 ripened banana
  • 2 tsp. Olive Oil
  • 1 egg
  • 1/4 cup brown sugar
  • 1/2 cup grounded flax seed
  • 1/4 cup + 2 TBS whole wheat flour
  • 1/2 cup + 2 TBS oats
  • 1/2 tsp baking soda

Preheat oven to 350 and have a lined muffin tray ready. In a medium size bowl, mash the two bananas. Add the oil, egg and brown sugar and mix well. Add in the oats, flax, flour and baking soda and mix until just combined. Spoon mix into muffin tray and bake for 15-20 min.


Leave a comment

Chai Spice Palmiers

I found these on Pinterest from Tutti Dolci and they looked incredible. I knew I needed to give them a try. I do have a little bit of picture envy; the palmiers from Tutti Dolci look much better than mine. I think I just needed to roll the dough a bit tighter and add much more chai doughspice. Either way, Palmiers are really easy to make, but they do have to sit in the fridge after each step.

This recipe uses a food processor to do all the mixing. We still don’t have a food processor and I didn’t feel like using a blender so I just used a pastry blender in a bowl instead.


  • 1 1/4 cup cold unsalted butter
  • 2 cup flour
  • 3/4 tsp salt
  • 2/3 cup cold water

Cut 1 cup butter into small cubes and for the remaining 1/4 cup butter cut into thin slices. Chill butter cubes and slices in the freezer for 15 minutes. Place flour and salt in a bowl and stir to combine. Add chilled butter slices and use a pastry blender to cut into the butter to combine; add cubed butter and work in into the dough. Using a spoon, add 1/3 cup cold water and lightly stir once; add remaining water and stir twice.

palms1Scrape dough out onto floured board. Lightly flour dough and shape into a cylinder; press dough to flatten into a rectangle. Use a lightly floured rolling pin to roll out dough to a 10 by 20-inch rectangle. Fold the dough by folding bottom third up, then fold upper third of dough over it to make three layers. Turn dough 90 degrees counterclockwise, so the top flap faces right. Roll up dough like a jelly roll; place dough seam-side down. Sprinkle dough lightly with flour and press firmly to form a rectangle. Wrap dough with plastic and refrigerate at least 3 hours, or up to 3 days.


  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 3/4 tsp cardamom
  • 1/4 tsp clovespalmiers
  • 1/4 tsp nutmeg
  • pinch of salt
  • puff pasty chilled

In a bowl, combine sugar, cinnamon, ginger, cardamom, cloves, nutmeg, and salt. Sprinkle 2 tablespoons of chai sugar onto a large board; roll dough into an 8 by 16-inch rectangle, sprinkling with additional sugar to keep dough from sticking. Sprinkle 1/3 cup chai sugar over rectangle, pressing sugar into dough with rolling pin. Score the center of the dough. Starting on one long side, roll dough tightly and evenly to the center. Repeat on the other side. Wrap dough tightly in plastic and chill in the freezer for 30 minutes.

Line two baking sheets with parchment paper. Use a sharp knife to trim ends of dough, then slice log crosswise into 3/8-inch slices; place slices on baking sheets. Roll over each palmier gently with rolling pin to lightly flatten; sprinkle tops with chai sugar. Freeze on baking sheets for at least 1 hour. Preheat oven to 450°F. Bake palmiers 10 to 12 minutes, until caramelized on the bottom. Carefully flip with a spatula, pressing down to flatten if palmiers begin to unroll. Continue baking another 3 to 4 minutes, until golden and crisp. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.

Leave a comment

Cannoli & Eggnog Macarons

This christmas holiday, I was making rather merry and decided to make macarons once more this year. My original plan was to have the shells red, eggnog, and green, cannoli cream macarons. Unfortunately, the eggnog macs turned out more pink and red despite the amount of red dye I put in the shell mixture. However, regardless of the color, the macarons and their fillings turned out quite well.

macsYou can find the recipe for the shells from my Vanilla Macarons post. Add the food coloring to the almond flour/confectionary sugar mix before adding the egg white/sugar mixture. As for the fillings, I wanted to have a second go with the cannoli cream, and to be honest this one was much better than the first.  The recipe I followed, from Lisa Gianotti’s blog.  She goes into two types of cannoli cream and I went with the mascarpone filling. However, it was a bit too liquidy once again. By adding a 1/4 of an 8 oz block of cream cheese, the cream thickened and kept the taste of cannoli cream.


  • 3/4 cup whole milk ricotta cheese
  • 3/4 cup mascarpone cheese
  • 1/4 of 8oz block of cream cheese
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/2 tsp ground cinnamonmacs1
  • mini chocolate chips
  • pinch of salt

Drained the ricotta cheese overnight with cheesecloth and squeezed dry. This will make the ricotta less watery. In a standard mixer add all the ingredients and mix until well combined. Chill in the fridge until ready to be pipped.

I found the eggnog ganache a while back from Style Sweet CA and saved it for when eggnog was appropriate.


  • 16 oz white chocolate
  • 8 oz eggnog
  • 1/8 tsp nutmeg

Place the white chocolate in a heat-safe bowl, set aside. Heat eggnog over medium-low heat in a saucepan. Let eggnog come to a slow simmer and be careful to not let it burn. Pour eggnog over chocolate and let stand for a couple of minutes. Add nutmeg and whisk until smooth. Let ganache cool before pipping.