What a wonderful weekend! It started with a phone call from my Phi Mu sister Rachelle sharing the news that she and David are engaged, and ended with a call from my dad sharing the news of his engagement to Sherry! I am so happy for all of them and excited for the celebrations to come!
More weekend fun included a batch of cinnamon ice cream, pool-side Food & Wine magazine reading, a drink with Andrea and Gabe at the new Virtue Feed & Grain in Old Town Alexandria, and a quick cleaning of our apartment. So maybe cleaning isn’t the most thrilling, but I sure felt good when it was done!
These banana cupcakes are perfect for a special celebration (like an engagement) or just for fun! I made them last weekend to share with my in-laws in Pittsburgh and a few coworkers. The recipe makes two dozen cupcakes, so there were plenty to go around! I used a basic vanilla frosting, but they would also be delicious with a peanut butter frosting or the vanilla pastry cream that Michelle uses in the original recipe on Brown Eyed Baker.
And don’t worry dad – I’ll make something banana-free for you!