On the blog front, I have nothing exciting to report. We've been doing flatwork, pretty much exclusively. It's been muddy AF, Bailey has been good (if not *quite* as good as she was in the micklem, but that could be a lack of my total force of will) and winter is finally sauntering in. I had a mildly terrifying moment over the weekend when Bails thought a friend's enthusiastic whip use was for her, not for the horse she was lunging, and she kind of exploded forward, but we settled and survived and I only regretted not putting a tight helmet over my fresh perm for a minute. Last night was pretty unspectacular, with some weird falling out of the canter and spine jarring transitions, but she also did some really nice walk canters and lots of stretching. I'm hoping she just slipped playing in the vile, nasty ass mud and was a bit ouchy. I called it a day earlier than I planned (because my jarred spine was all "nah brah") and ended up de-dreadlocking Bailey's muddy tail and mud knotting it. Here's to hoping it stays in!
To distract from what would be a week+ of flatwork recaps, here's some Tasty Tuesday for you: my secret weapon cupcakes.
From the stained pages of my mother's church cookbook from Chancellor, South Dakota, enjoy the addictive Banana Cake and Cream Cheese Frosting. This can be made as a cake, and adapts wonderfully to cupcakes - just keep an eye on them in the oven. This works well with less than ripe bananas, ripe bananas, frozen and thawed bananas... it just works. It's a damn good recipe. Enjoy!
To distract from what would be a week+ of flatwork recaps, here's some Tasty Tuesday for you: my secret weapon cupcakes.
From the stained pages of my mother's church cookbook from Chancellor, South Dakota, enjoy the addictive Banana Cake and Cream Cheese Frosting. This can be made as a cake, and adapts wonderfully to cupcakes - just keep an eye on them in the oven. This works well with less than ripe bananas, ripe bananas, frozen and thawed bananas... it just works. It's a damn good recipe. Enjoy!
Banana Cake
1 ½ cups white sugar 2 cups flour
½ cup shortening 1 cup mashed ripe banana
2 eggs 1 tsp vanilla
1/4 cup sour milk ½ tsp baking powder
¾ tsp baking soda
Cream sugar and shortening, add eggs and beat well. Add sour milk (add a little lemon juice to milk to sour) and dry ingredients. Beat smooth. Add banana and vanilla. Blend well. Pour into greased and floured 9x13 inch cake pan. Bake at 350 degrees for 30 to 40 minutes until cake springs back when pressed in the middle. Frost with cream cheese frosting.
You can add ½ cup of chopped walnuts to this but I usually don’t . You should also be able to make cupcakes with this recipe, just bake for ~25 to 30 minutes instead. Watch them, as baking time varies by pan type (glass, dark, light) and other variables.
Cream Cheese Frosting
3-4 ounces of cream cheese 3 cups powdered sugar
½ cup butter or margarine (softened) 1 tsp vanilla
Cream chesse together with soft butter. Gradually beat in powdered sugar. Blend in vanilla.
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