Y’all, we have been locked inside for over a year at this point, so it was only a matter of time before the recipes that looked silly to me before now started looking like a good time. What better time to enjoy 15-7: Banana Split than when the only “safe” entertainment you can get these days is picking up ingredients for it while wearing two masks at the grocery store?
Nope, that’s not a cat hair on your screen–it was on my scanner when I scanned the card. Stop trying to get it off.
I recently attended a baby shower for a former co-worker and took it as an opportunity to knock out two more Simply Delicious desserts: 16-39: Apricot Tart and this one, 16-24: French Chocolate Cake. I wanted to bring something fruit/nut and something just plain chocolate, since some people there had nut allergies and others might just want something simple and chocolate.
This was a combination birthday party/baby shower (same person being honored for both), which will hopefully explain the odd decorations on my version of the cake. I’ve spared you pictures of the worst of my decoration choices, but let’s just say I made liberal use of all 4colors of a grocery store icing kit. I kept meaning to hit a craft store for better cake decorations (or even Amazon), but time got away from me. ⏳
Looking for a way to use up some apples? 🍏 🍎 16-45: Colonial Apple Cake is an easy way to do that with some very classic-looking results. This even looks like something American colonists would have eaten (take it from a former U.S. history teacher).
I made this to take to a get-together, but it’d even be nice as a simple birthday cake or for a dinner party.
The only chocolate-containing component in my holiday baked goods assortment, 17-31: Chocolate Oatmeal Cookies are honestly pretty good any time of year. So if you’re reading this at some other time of year besides Christmas Eve, don’t feel like you can’t make these.
I found a way to mess these up as well (seems like this year I had a hard time with some things that should have been really easy), but I’ve made them before previously to this, and both times (then and now) they’re still definitely very edible and good.