Over the Top Reese's Peanut Butter Cookies

Over the Top Reese's Peanut Butter Cookies - made dough May 16, 2014, modified slightly from Real Mom Kitchen

I have so many friends whose favorite flavor combination is chocolate and peanut butter. I'm indifferent to peanut butter so I typically only eat it paired with chocolate but I'm in the minority on that. I can usually count on any type of chocolate peanut butter combo being a crowd pleaser when I make it. As was the case with these cookies. I needed something to put in goodie bags for a lunch with our church friends, to serve for some family company in town and the rest I baked off to bring to work the next day. No matter the occasion, these went over very well.

Think of this as a good peanut butter cookie classed up to greatness. In large part due to the peanut butter cups on top. I must say I thought it was genius of Real Mom Kitchen to add these on top after baking. Such a simple yet powerful visual and taste appeal. I think I may need to do that with all peanut butter cookie recipes from now on.

Cut up the peanut butter cups into quarters (chill them first for easier cutting if it's warm out) and when you take the cookies out of the oven, immediately and gently press the peanut butter cup chunks randomly on top. Be generous with them too. The residual heat from the cookies will melt the peanut butter cups just enough to adhere to the cookie tops but not so much to melt them shapeless. You do need to let these cool completely before trying to stack them or else the softened peanut butter cups will smear into each other. The nice thing is while these cookies do spread, they don't spread that much (bake from frozen dough) so they retain a nice thickness for which to carry the peanut butter cups.

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups milk chocolate chips (I used semisweet)
32 mini Reese's peanut butter cups, each cut into 4 pieces

1. Whisk flour, baking soda and salt together. 
2. Cream butter and peanut butter until smooth. Add sugar and brown sugar until blended. Add eggs and vanilla.
3. Blend in dry ingredients just until combined. Fold in chocolate chips.
4. Portion dough into balls and chill for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees. Bake cookies for 10-12 minutes.
6. Remove from oven and lightly press 8 cut-up Reese's peanut butter cups over the top of each cookie. Cool completely.

Restaurant Review: Morton's The Steakhouse, Anaheim, CA

Morton's The Steakhouse - dinner on May 6, 2014, 4-star rating on yelp, 322 reviews

At my conference last week, there was a Morton's The Steakhouse within easy walking distance of the hotel. My coworker Michelle and I headed there for an early dinner after the day's events. I'd never been to a Morton's. I'd never even heard of Morton's until I got to Anaheim. Last year we had stayed at the same hotel so I knew it was there but back then, it was extremely crowded so we didn't bother to try to get in. This time, we went early and even so, we were almost turned away but then a last-minute cancellation came in so we were able to get a table.

Onion bread - tasty and served warm

I didn't take a picture of the interior because I doubted it would have come out. Like every other steakhouse I've ever gone to, Morton's doesn't believe in investing a lot in lighting. The overhead lights were dim. I mean, seriously dim. I think if they had lit candles and sprinkled them throughout the restaurant, it would've been glaringly bright in comparison. Maybe they wanted their patrons' eyes fully dilated to compensate for the twilight-dusk lighting. I almost forgave them when they brought out a nice warm loaf of onion bread. I don't actually like onions (I have texture issues with them) but I don't mind onion-flavored things and their bread was nice and crusty.

Salmon with lump crab meat and jumbo shrimp - $49

Although I was at a steakhouse and logic would dictate I should try their steak, since I'd had prime rib the night before at The White House, I decided to skip the turf and just went with surf: salmon topped with lump crab and served with giant shrimp. I thought I might need a carb to go with my proteins so I also ordered a side dish of au gratin potatoes. These weren't Betty Crocker au gratin potatoes either and I confess to a shameful moment of expecting them to be like those boxed potato mixes of my childhood: thin slices of potato-ey substance covered in a yellow-orange cheese...something. Nope, these were honest-to-goodness potato chunks covered in a sauce of real cheese mixed with bacon. Yeah, not for the faint of heart....literally. They were good but the seafood was deceptively filling so I couldn't do justice to more than a couple of spoonfuls of cheesy potatoes.

Side of au gratin potatoes - $12

Because you knew I had to be saving room for dessert. Michelle and I split an order of molten chocolate cake with vanilla gelato. Although she doesn't eat dairy so the gelato was all mine, mine, mine. I was still pining for that chocolate souffle I didn't get from The White House so the molten chocolate cake served as a surrogate. It was pretty good and actually did have a molten center (not all of them do). I don't know that it was particularly special or a memorable standout from other molten chocolate cakes but you know I have a picky dessert palate.

Molten chocolate cake with vanilla gelato

The food was good in general but I have to say, I thought it was really overpriced. I've paid that much for dinner before but for their price points, I expected something more spectacular. I'm glad I tried it to see what it was like but it isn't something I'd pay that much for again.

Coconut Cream Cheese Pound Cake

Coconut Cream Cheese Pound Cake - made May 10, 2014 from The Examiner

I don't know about the weather where you live but it's starting to get hot in my area. As in hot enough that any cake with frosting is going to be a bad idea because the heat will prevent the frosting from setting properly or will melt it the minute you take it out of an air-conditioned environment.

That's where pound cakes come to the rescue. They can be glazed if you wish but they can also be kept simple and served as is without worrying too much what condition the heat will render them. And despite their modest appearance, they can be delicious as this one was. Normally I don't like cream cheese in baked goods and I'll never eat cheesecake but I do like incorporating cream cheese into a pound cake. You can't taste the tang from the cream cheese; instead it simply adds a velvety softness to the texture of the cake and cuts some of the butter flavor so you don't remember (clearly) that this has three sticks of butter in it.

The only thing to be wary of in this cake is if you beat the batter too much after the eggs are added in, the cake can form a meringue-y or crunchy crust. Not super crunchy but enough to crumble a little when you cut into it. Not a big deal but try to beat air into the batter before you add the eggs. You'll notice there are no chemical leavenings in this recipe: no baking powder or baking soda. So the only time you'll really be beating air into the batter to give the cake some rise is when you beat the butter, cream cheese and sugar together. You don't want to beat too much after the eggs are in there (or it'll form that meringue crust in baking) and definitely not after you add the flour or the texture will be tough because of the gluten developing.

Also, be careful about underbaking (said the pot to the kettle). Underbaking a pound cake will cause an even heavier texture than pound cakes are known for. Of course overbaking is the bigger sin to me and will give you a dry cake. Sometimes it's hard to tell if a butter cake is done because the toothpick can come out clean and yet the cake might still need a few more minutes of baking time because of the high butter content. Time it, go by appearance (golden brown vs a darker brown - your choice) and your sense of smell as well as the toothpick test. If you're really unsure, turn the oven off when you think it's done and leave it in there for a few extra minutes. Just don't forget about it.

I liked this cake. It only had a mild coconut flavor but if you want more coconut, try using coconut milk, thinned with a little water so it's not quite so thick. I don't drink so I didn't have bourbon in my pantry and went with whole milk instead. Beyond the flavor, I also liked the texture of this cake. It had a velvety soft crumb, always a sign of a good pound cake.

1 1/2 cups butter, softened
1 8-ounce package cream cheese, softened
3 cups sugar
6 large eggs
3 cups flour
1/2 teaspoon salt
1/4 cup bourbon (can substitute milk)
2 1/4 teaspoons vanilla extract
1/2 cup fresh shredded coconut

1. Preheat oven to 325 degrees F. Grease and flour a tube pan or a Bundt pan.
2. In a large mixing bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.
3. Gradually add the sugar, beating at medium speed until light and fluffy.
4. Add the eggs, one at a time, beating just until the yolk disappears.
5. Sift together flour and salt; add half the flour mixture to the butter mixture.
6. Add the bourbon (or milk) followed by the remaining flour mixture.
7. Beat the batter at low speed just until blended. Stir in the vanilla and coconut.
8. Pour batter into prepared pan and bake for 1 hour and 30-35 minutes or until toothpick inserted near center comes out clean.
9. Remove cake from oven and cool in pan on wire rack for 10-15 minutes. Loosen cake from pan with spatula and invert onto wire rack. Let cool completely.

Top Favorite: Peanut Butter and Milk Chocolate Brownies

Peanut Butter and Milk Chocolate Brownies (revisited) - made May 4, 2014 from Fearless Baking by Elinor Klivans

This is probably one of my favorite peanut butter and milk chocolate brownie combinations and I haven't made it in ages. Probably because I already know what it tastes like, I've already made the recipe and I've already blogged about it. But I needed something peanut butter and chocolate to take to my coworkers at our annual conference and I didn't want to risk a new recipe in case it didn't turn out. I had a lot of baked goods to bring and not much time to bake so I couldn't afford failures. Plus I blogged about these several years ago and wanted more close up pictures to post.

The recipe calls for 6 ounces of chocolate for the middle layer but I never measure. Instead I sprinkle with chocolate chips until the bottom layer is almost completely covered. Alternately, you can lay thin slabs of milk chocolate over the peanut butter to cover them completely then top with the remaining half of the peanut butter batter. These may not look "done" but they are. If you overbake them, they'll be cakey. Underbake slightly for a dense, moist texture.

1 cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ pound (1 stick) soft unsalted butter
1 cup smooth peanut butter, room temperature
½ cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
6 ounces milk chocolate, such as Lindt or Dove Bar, broken into about ½” pieces

1. Position a rack in the middle of the oven. Preheat the oven to 325˚F. Butter the bottom and sides of a 9 x 9 x 2” or 11 x 7 x 2” baking pan. 
2. Sift the flour, baking powder and salt onto a piece of wax paper or into a small bowl and set aside. 
3. Put the butter and peanut butter in a large bowl and stir with a large spoon until they are blended together. You may see a few specks of butter. Stir in the brown sugar and granulated sugar, mixing until they are incorporated and there is no loose sugar. Stirring vigorously, beat in the eggs and vanilla until the mixture looks smooth. Add the flour mixture and stir just until it is incorporated and there is no loose flour. Spread about two thirds of the batter into the pan, spreading it evenly with a thin metal spatula or a nonsharp table knife. Scatter the milk chocolate pieces evenly over the batter. Drop spoonfuls of the remaining batter over the milk chocolate, using a rubber spatula to scrape all of the batter from the bowl. Use a thin metal spatula or the table knife to spread the batter evenly over the chocolate. The chocolate will be covered, but may show through the batter. 
4. Bake for about 35 minutes until the top feels firm when gently touched and the edges are light brown. Inserting a toothpick as a test doesn’t work because the warm milk chocolate clings to the toothpick. Cool the brownies thoroughly in the pan for about 1 hour. Cut the brownies into pieces and use a thin metal spatula to remove them from the pan. Wrap individual brownies in plastic wrap and store at room temperature up to 3 days. Wrapped brownies are ready to pack in lunch boxes or picnic baskets. These brownies can be served with a scoop of chocolate or peanut butter fudge ice cream. 
5. Individual brownies can be wrapped in plastic wrap then heavy aluminum foil and stored in the freezer for up to 3 months. Defrost the wrapped brownies as needed.

Restaurant Review: The White House, Anaheim, CA

Anaheim White House - dinner on May 5, 2014

I was at our annual conference in Southern California last week and got to have dinner with a few coworkers on the first night. I love trying new restaurants when I travel, especially at places we don't have at home and places that are just a little different, not to mention serves good food. The Anaheim White House fit that bill to a T.

First of all, when you walk in, your first thought is "uh, this looks like someone's house, not a restaurant." The rooms are partitioned like a house and there's no one main dining room. Instead, there are rooms and alcoves set up with tables. The wallpaper, paintings hung on the walls and chandeliers overhead contribute to that this-is-a-home atmosphere. The White House was, in fact, once someone's home (read all about it on their website).

Contributing to the elegance factor are the napkins at each place setting folded to look like a tuxedo, complete with a little bow tie. Cute, eh?

Lobster Ravioli

For appetizers, we started off with the lobster ravioli and the calamari. You already know I don't eat calamari but I really liked the lobster ravioli. We only wanted a taste to prime our appetites and I'd had a late lunch so I wasn't even hungry(!) but I'd definitely recommend this to anyone going there.

Calamari

The menu was pretty extensive and offered a variety of entrees from steaks to seafood to pastas. One WH special was their white chocolate mashed potatoes. One of my coworkers ordered it so I got to taste test a sample. I'm not a big fan of white chocolate so I wasn't crazy about it but I thought it was a little different and worth trying. My coworker liked it as a little sweet to go with the savory.

Salmon with White Chocolate Mashed Potatoes

Seabass in parchment

I myself got the prime rib - don't ask me why when I wasn't even hungry and even two bites of lobster ravioli filled me up. It was worth getting though just for the Roman Coliseum-like crispy cracker structure that came with it. I'm not aware of what significance this structure has or why it was dominating the plate but again, it was something a little different that was kind of fun.

Prime Rib

For dessert, The White House is known for its chocolate souffle which has to be preordered ahead of time because of the lead baking time. However, we had the misfortune to dine there on a day when their ovens weren't working. Ugh, what were the odds? According to our server, they had enough of the ovens working to do some of the desserts but not the souffle. Sniff.

Banana Chocolate Tart

Instead we went with the banana chocolate tart and a creme brulee. I thought the banana chocolate tart was good. The pastry was flaky and I always love the combination of caramelized bananas and chocolate filling. However, I'm deducting points for the spun sugar monstrosity that came perched on top. This one was a headscratcher for me. A) I don't like spun sugar. B) I didn't see the purpose of it being on top of the tart. It added no flavor nor was it aesthetically pleasing, at least not to me. If you're going to do sugar work on a dessert that you want people to eat, I'd suggest something more caramelized and a lot less top heavy.

Creme Brulee

Overall, I thought The White House was a good dining experience. Our server was very nice and attentive so service was good. The food was delicious, although I would probably have appreciated it more if I'd actually been hungry when I got there but that's my issue. I didn't pick up the tab so I can't quite comment on the prices but it's in the mid to high range, depending on what you order. I'm still disappointed on missing out on the chocolate souffle but I'll live. And make my own.

White Chocolate and Macadamia Nut Blondies

White Chocolate and Macadamia Nut Blondies - made May 3, 2014 from Chocolate American Style by Lora Brody

Every once in awhile, I pry myself off of the recipes on my pin board at pinterest and go back to my baking books. I've fallen out of the habit of using them, probably because it's been easier to make the pinned recipes since they come with pictures. Then the guilt at not using what I already have lining my bookshelves kicks in and I go hunting through them for a recipe to make.

My cousin Miriam (Yammy) was in town with her husband and kids and we were meeting up before they were due to fly back home. Yammy's favorite flavor combination is white chocolate and macadamias. I've made cookies for her before but this time I decided to try these blondies from Lora Brody. I've made multiple versions of white chocolate macadamia blondies and brownies before but I thought these would be a little different because of the espresso in them. I didn't necessarily want something espresso flavored but I was curious how that flavor combination would pan out.

It actually worked pretty well. I don't drink coffee or espresso but I don't mind baked goods flavored with them. The espresso in these was somewhat subtle. They weren't in-your-face flavor but rather served to provide a nice undertone and cut some of the sweetness from the brown sugar and white chocolate. If I didn't know it had espresso in it, I might not have been able to tell what it was right off the bat. The blondies don't look very baked in the pictures but that's what you want. If they come out looking "done" and cakey, they're overbaked. You don't want to underbake a non-chocolate blondie too much or it'll be too mushy but you don't want to overbake it either as blondies become dry more easily without the fudgy effect of chocolate in the batter. For additional flavor, toast (and cool) the macadamia nuts slightly before adding them to the batter.

Unsalted butter and flour for preparing the pan

8 ounces white chocolate, divided

1 cup (5 ounces) all-purpose flour

½ teaspoon salt

1 stick (4 ounces) unsalted butter, at room temperature

¾ cup (6 ounces) light brown sugar, packed

2 teaspoons instant espresso powder or granules

1 teaspoon vanilla extract

2 extra-large eggs

1 cup (4 ounces) macadamia nuts, chopped

1.   Preheat the oven to 350˚F with the rack in the center position.  Line an 8-inch pan with aluminum foil and lightly spray with nonstick cooking spray.
2.   Coarsely chop 4 ounces of the chocolate.  Melt it in a medium metal bowl set over, but not touching, a pan of simmering water. Chop the remaining 4 ounces of chocolate in pieces, no larger than ½” square.  Set aside.
3.   Sift the flour and salt into a small bowl.  Set aside.  Place the butter, brown sugar, espresso powder, and vanilla in a large bowl.  Beat the mixture with an electric mixer on high speed until it is light and fluffy, about 1 minute.  Beat in the eggs, one at a time, beating well after each addition.  Reduce the mixer speed to low and scrape in the melted chocolate; mix until well combined.  With the mixer still on low, mix in the flour mixture.  Use a rubber spatula to fold in the chopped chocolate and the nuts.  Pour and scrape the batter into the prepared pan.
4.   Bake for 35 minutes or until the top is lightly browned, the blondies have begin to pull away from the sides of the pan and a cake tester inserted into the center comes out clean.  Remove the pan from the oven and let the blondies cool in the pan for 20 minutes.  Use the foil to help you lift the blondies from the pan to a cutting board.  Cut the blondies into 9 bars.  When they are completely cool, wrap them individually in plastic wrap and store at room temperature for up to 3 days.

Restaurant Review: Sumiya Yakitori

Sumiya - dinner on May 2, 2014, 4-star rating on yelp from 620 reviews

I have to credit my coworker, Queen of Cheap Eats, for telling me about Sumiya. It's located in the same strip mall as Stan's Donuts (literally next door) and is known for its Japanese yakitori. I tried to go with a friend last year for lunch but we couldn't meet until noon and when I called Sumiya to reserve a table, I was told they only accepted reservations for seating between 11:30-12. Huh? If I could get there that early, I don't think I would need a reservation. The guy explained they're "too busy" to take reservations, meaning they didn't want to reserve a table, risk a no-show and have that table go unoccupied while they had a line out the door. Okay, I get it. As someone who always shows up for every reservation I make, I didn't think that was a super-friendly customer-service approach but..shrug. Their restaurant, their rules. So I gave up on Sumiya for lunch.

But recently, my friends and I decided to try it for dinner. Because of the no-reservation policy, I didn't bother calling them this time. Instead, we planned to meet right when they opened for dinner at 5:30, figuring we could beat the crowd and get a table. When I first arrived, the place was mostly empty. The person who greeted me at the door asked if I had a reservation. "Uh, I thought you guys didn't take reservations?" She said they did on Fridays but I had to call 2 days ahead. It was a Friday and I couldn't go back in time to Wednesday but she said she could seat us as long as we were gone by 7 pm (shades of Paul Martin's American Grill). Alrighty then.

Potato Mochi appetizer

Sumiya's full name is Sumiya Yakitori. "Yakitori", says wikipedia, is commonly a Japanese type of skewered chicken. But it can also be used to refer to any type of skewered food and that's what Sumiya serves. Similar to dim sum or sushi places, you're given a paper menu where you can check off which type of skewers you want, customize the sauce you want on it and write in the desired quantity. Each single order comes with 2 skewers. Think of it as Japanese tapas. The server whisks away your filled-in paper menu and the small plates start coming out shortly after.

Inside a potato mochi

You can also order from the formal menu which has a variety of appetizers, ramen, and other dishes. We picked the potato mochi appetizer based on reviews and pictures from yelp. Plus we asked the server about it and were told that's one of the things they're known for. The appetizer comes with 2 potato mochi for $6 but there were three of us so we ordered a third one for an additional $3. Potato mochi is melted cheese stuffed inside a deep-fried potato ball, covered in a glaze similar to a teriyaki sauce but not as sweet. On no kind of diet is it good for you but it was really tasty so I didn't care. Totally worth the extra miles on the treadmill later.

We ordered a variety of skewers as we had differing tastes and also wanted to sample a good selection of the offerings. The service was fairly quick and the tapas kept on coming.

Grilled Chicken with plum sauce

If you've ever had tapas, Japanese or otherwise, you know it's deceptively easy to get full. Because everything comes out in small plates and you share with your dining companions, you're getting a "sampler" taste and small bites of a bunch of different dishes. But those small bites add up and before you know it, you've consumed a full meal.

Chicken Wings

It's also easy to get full if you order one of the ramen noodle soups. I wanted to see how Sumiya stacks up against Orenchi when it comes to ramen so I got the cha-su ramen. The portion was smaller than at Orenchi and it tasted good but I have to admit, Orenchi's is better, especially their noodles and broth. In fairness, ramen is what Orenchi is known for so I don't think Sumiya meant to go head to head with them anyway. I'd put Sumiya's ramen more on par with Ramen Halu than Orenchi

Cha-Su Ramen

Miso Ramen

As for the yakitori skewers themselves, my taste preference for them varied. My friends got to keep the tomatoes and mushrooms all to themselves since I only provided eating competition on the carnivorous plates. Pardon the fuzziness of some of the pics. I was snapping them with my iphone and was trying to hurry because I know I'm a pain to my dinner companions when they can't eat until I've immortalized every morsel we're about to consume (yes, I'm one of those people).

Grilled Tomatoes

Mushrooms

The chicken skewers were okay. I thought they could've been a little more flavorful. I know that's what the sauces are for but they only had some dribbles of sauce. I don't even like sauce that much but even I say there could've been more to punch up the taste. Or they could've used some marinade before grilling. If you want chicken, go with the chicken wings instead - much tastier than the chicken breast skewers.

Beef Kalbi

The beef kalbi was the tastiest of the skewers. That had good flavor and the beef was tender and juicy. The duck was also good but this carnivore prefers the beef.

Duck

I thought Sumiya was a good place to try. I'm not sure I really loved it, except for the Potato Mochi. As with Orenchi, I'm not enough of a fan of Japanese yakitori that I go out of my way for a restaurant where I have to accommodate their hours, their seating times and how long I can stay to eat. I definitely wouldn't be willing to wait a long time to get a table. The place is small and, also like Orenchi, I'm sure they like the squeeze it gives them with a line out the door shrieking their popularity. Me? I like good food but I'm spoiled enough with so many other choices where I live that I'd have to really, really love a place to put up with the downsides. Sumiya doesn't occupy that status on my foodie list but I'm glad I tried it. And when one of my cousins drooled over the picture of the Potato Mochi, I promised I'd take her there just for those. So I will be back at some point.

Banana Cake #14 from Baking by Flavor

Banana Cake #14 - made May 2, 2014 from Baking by Flavor by Lisa Yockelson

The original name of this recipe in Baking by Flavor is Banana Layer Cake because Lisa Yockelson intended it to be a two-layer cake. I made it as a 9 x 13 cake for easier distribution and also numbered it as my 14th documented attempt to make a banana cake like Icing on the Cake's. Based on my findings with the Banana Dream Cake, I'm being more selective in which banana cake recipes to try. One of my theories was the cake texture I'm looking to replicate is more likely to be achieved with cake flour than all-purpose flour. A cursory search on pinterest didn't turn up any candidates so I went to my bookshelves overrun with baking books and plucked out this one since it's one of my go-to books for good recipes.

Fortunately, this recipe does use cake flour and it has specific beating times for the ingredients which could also contribute to a fluffy texture. Even more fortunately, it actually worked! I can't quite shriek "Eureka, I found it!" but oh my, this is so close. So. Close. It doesn't look as fluffy in the picture as the one from Icing on the Cake but the texture is a lot more soft and fluffy; it's also lighter than your standard banana cake recipe or the 13 iterations that came before it. It's still not quite an Icing on the Cake clone but I'm definitely on the right track. At least now I can narrow my recipe parameters for banana cake #15 and beyond to recipes that use cake flour, have chemical leavening (both baking powder and baking soda) and adequate beating instructions.

Oh, the taste wasn't super banana-y but I had the taste test piece the same day I made it and usually banana cakes develop more flavor the following day. Still, it's the texture I'm striving for and I loved the texture on this one.

2 1/3 cups plus 3 tablespoons unsifted bleached cake flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 pound (1 stick or 8 tablespoons) unsalted butter, softened
2 tablespoons shortening
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups mashed ripe bananas (I used 3 medium to large bananas)
1/2 cup buttermilk, whisked well

1. Preheat the oven to 350 degrees F. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line bottoms with parchment rounds. Alternatively, line a 9 x 13 baking pan with aluminum foil and lightly spray with nonstick cooking spray.
2. Sift the flour, baking powder, baking soda, salt and nutmeg onto a sheet of waxed paper.
3. Cream the butter and shortening in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add half of the granulated sugar and beat for 2 minutes; add the remaining granulated sugar and beat for 1 to 2 minutes longer. Blend in the eggs, one at a time, beating for about 1 minute after each addition.  Blend in the vanilla extract and mashed bananas.
4. On low speed, add half of the sifted mixture, the buttermilk, then the rest of the sifted mixture. Scrape down the sides of the mixing bowl frequently with a rubber spatula.
5. Pour the batter evenly into the cake pan(s). Smooth the top(s).
6. Bake for 25-30 minutes or until set and a toothpick inserted near the center withdraws clean. Cool in pan(s) on wire racks for 5 minutes. Cool completely before frosting.

Cream Cheese Frosting for 9 x 13 cake (double or triple for 2-layer cake)
4 tablespoons butter
4 tablespoons cream cheese
1 teaspoon vanilla extract
2-3 cups powdered sugar (to taste and consistency)

1. Cream butter and cream cheese together until creamy and well blended. Add vanilla extract and beat until blended. Add powdered sugar, 1/2 cup at a time, beating after each addition, until frosting is the desired taste and consistency.