I've been into Tiny Cakes lately. Not cupcakes, mind you...there's no muffin tin with paper liners happening in my household. I'm talking about Tiny Cakes. In fact, I'm so into them right now that I'm going to capitalize Tiny Cakes throughout this post.
So why am I making Tiny Cakes? The answer is easy. If I make a whole cake, we will eat a whole cake. And by "we" I mean me and Robb. On a Wednesday night. For no reason.
And what are Tiny Cakes? They are just like real cakes except that they are baked in tiny greased-and-floured ramekins.
And how did I start making Tiny Cakes? Well, it all begin two weeks ago with a single rotting banana. It was left over from our week of detoxing...both Robb and I were so sick of "whole foods" and "fruits" that the second the detox was over, any healthy food in our house was immediately ignored and went into various states of decay. (As a dear friend described our behavior after the detox, "commence retox.") I looked at this sad, brown banana and didn't think trash--I thought BANANA BREAD! I got out my friend Morgan's amazing recipe for the best banana bread ever and realized it called for three or four bananas and I only had one. That's fine by me, I thought...I'll just make a third of a recipe. Which was exactly what I did. I then poured the batter into four little greased-n-floured ramekins and baked them up. In the last ten minutes of baking, I put a little square of chocolate on each one, which got soft and gooey in the oven. I smoothed out the chocolate over the top and Robb and I ate them right out of the ramekin. Perfecto! And the best part was, we could only eat two Tiny Cakes a piece. Not an entire sheet cake (like we've been known to do.)