Occasionally, I do write more than 2,200 characters (thanks for the limit, Instagram), and when I do, you will find those words here. I also love participating in Calling It Home’s One Room Challenge, which happens every spring and fall. You can find past rooms I’ve worked on here. Want some help with your own One Room Challenge? Let me know so that we can get planning for the next round!
On Tuesday, we talked about the amazing frozen banana cake. Today, we move on to the frozen banana cake’s much simpler sibling, the banana sheet cake. We are not talking Texas sheet cake here. The recipe calls for a 9”x13” pan. I used an 8” square and 8” round for mine with the intention of freezing one for later before frosting. More on how well that went later.
Read MoreWhen I was a little girl, I spent a good portion of the summer at my grandparents’ house. Most of my memories from that time center around food in some way. There was always so much food to choose from and my grandmother was a firm believer is spoiling her oldest granddaughter. Add to the well-stocked pantry that someone was always dropping by with fresh beans or tomatoes or shrimp or cake, and it is a wonder that I wasn’t a total blimp of a kid.
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