Rose Colored Glasses….

Apparently I am living life, well my food blogging life, through rose colored glasses. Or so I was told by one of my now ex-readers(they let me know they were un-bookmarking me). I pissed them off by deleting their negative comment. Why bother commenting if you can’t say something nice? If you don’t like it, move on. Sadly they have not moved on as I have learned they have gone around to other sites to bash me. Lovely. I think this world is filled with enough people bashing people that a little niceness in the world is a good thing. I have actually had a rash of negative comments in my moderated comment section in the last couple weeks. Sad really.
I find the food blogging community to be a positive one usually. If it had not been for people like Ivonne(Cream Puffs in Venice), Lis(La Mia Cucina) and Tanna(My Kitchen in Half Cups) leaving me nice little comments I probably would have stopped blogging by now. And they didn’t just encourage me, I see them spreading their food blogging love where ever they can….and I try to also as much I can(the food blogging world has expanded so much).
So, I am sorry that it will bother some people that I will be living my food blogging life through rose colored glasses, but food blogging is my happy time. I will keep them on as I head over to look at great food porn from Bea(La Tartine Gourmande), Jen(Use Real Butter) or Meeta(What’s for Lunch, Honey?) and many, many others. I will leave keep them on as I head over to Kristen’s(Kristen’s Home Cooking) and Veronica’s(Veronica’s Test Kitchen) to look at what I would love to make for dinner instead of the sloppy Joe I will no doubt make for my husband(per his request). And I will keep them I visit fellow pastry lovers Helen(Tartelette), Anita(Dessert First) and Lynn(Cookie Baker Lynn).
No worries, I will get my dose of reality when I turn on the news or get emails from friends in Iraq and Afghanistan. Which is why I’m being a bad person by only accepting nice comments.
And now enough rambling and on to the food….

Sure it is a humble looking pound cake. Nothing that says wow factor by any means and yet this little pound cake caused a phenomenon that had never happened. I have cooked/baked for my hubby now for well over four years now and for the first time my hubby came in and said, “what are you cooking? That smells wonderful!” Now, he compliments me after he has tasted the food, but never has he commented about it beforehand. “Banana Chocolate Chip Pound Cake,” was my reply. And with that he walked out of the room.
I must say it did smell particularly wonderful, permeating the whole house. Perhaps it was because my bananas were about as ripe as you can get before crossing over into rotten. Perhaps it was the addition of Mascarpone cheese, which is what drew me to the recipe. Who knows. I do know what we got was an amazingly moist, fragrant pound cake that my husband and I  have had several pieces of…and will probably  have several pieces more. I did nothing else to the pound cake. No glaze, no sugar, no drizzle of chocolate. All of these things you could surely do, but I liked it all by itself…and so did my husband.

Banana Pound Cake

2 ¼ cups all-purpose flour
1 TBSP baking powder
1 tsp baking soda
¼ tsp salt
½ cup sour cream
½ cup mascarpone cheese
6 ounce unsalted butter, at room temperature
½ tsp ground cinnamon
1 cup sugar
2 large eggs
2 fully ripe bananas, pureed
¾ cup mini chocolate chips

Preheat oven to 350F. Grease and flour a 9-x-5-3-inch loaf pan.
Sift flour, baking powder, baking soda and salt into a medium bowl and set aside. Combine the sour cream and mascarpone cheese in a small bowl and set aside.
Using a standing mixer fitted with a paddle attachment beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute. Slowly add the sugar, 1 TBSP at a time, beating continuously on high speed. It should take 5 to 10 minutes to add the sugar. The mixture should be light, fluffy and creamy white in color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next.
Add one third of the flour mixture to the batter and beat until it is just incorporated. Add one third of the mascarpone cheese mixture and mix until just incorporated. Add the flour and mascarpone mixture in two more additions, mixing until addition is incorporated before adding the next. Fold in the bananas and chocolate chips.
Pour the batter into prepared pan. Bake for 1 hour and 15 minutes. Cool in the pan on a rack for 5-10 minutes, then remove from pan and set on rack to cool. Serve warm or at room temperature. Will keep for one week in fridge or 3 weeks in freezer.

Source: Adapted from The Secrets of Baking by Sherry Yard


  1. It’s your blog and you’re allowed to do anything you want with it!!! I can’t imagine leaving negative comments on someone’s blog…what’s the point? I just mentioned this banana chocolate chip pound cake to my hubby and he said he might make it for me tonight! Thank you!!!

  2. Dear Peabody, Please DON’T stop blogging. Yours is #1 in my favorite’s. I log on several times a day looking forward to another wonderful recipe. On days you dont post I (though I certainly dont expect daily posts) am disappointed. And I am in awe of how you can post as often as you do. I love both baking and photography, so yours (blog) is wonderfully fulfilling to me. Thank you for sharing! My husband and children thank you also, as I have made many of your recipes, all with rave reviews. – – –

    Laurelg – an admiring fan from Florida

  3. I think we’ve all had one of those commenters from time to time. If you don’t agree with something, there’s no need to post ugly comments just move on! I’ve never understood the need to try to bring someone down. It does make you wonder though doesn’t it? :( Hang in there! :)

    Oh and the banana pound cake looks fabulous! :)

  4. I don’t for the life in me understand why anyone would say that you look at food through rose colored glasses. What I mean to ask is, why you were you singled out ?
    I proudly confess that I look through all things concerning food with glasses of an equal color.
    It makes me feel good to talk ingredients, recipes, food places, food countries…. you name it.
    Apart from dyeing yarn and serious knitting, this is what keeps me sane in this unsane and highly accelerated world.
    And yes, I am willing to overlook some things when it comes to food ( isn’t that what those rose colored glasses are for…lol ? )
    I find the community of food lovers (be they bloggers or not ) and fiber people mostly peaceful, generous , intelligent and often funny……
    I would not take thosewho complain in unacceptable ways too seriously……
    However……and I hope I can express this as respectfully as it is meant to be, I do not agree that a person who has nothing nice to say should shut up….. I personally think it is hypocritical.
    Critizism or disagreement can be expressed in a neutral and kind way……..that is the difference, I as a non-native speaker of English think between flaming and snarking….even though I personally don’t mind the occasional smart snark….
    I have just recently discovered food blogs and they have not only been a great enjoyment , but also a lifesaver.
    I live in the biggest city of the world, which is a culinary wasteland……and unfortunately Mexican food is not even among my first three favorite ones…….
    I like your blog…….I find nothing to complain about at all, just , but I hope you won’t kick me out if maybe one day I do complain …..

    Wishing you the very best in 2008…

    Mexico City

  5. I am disappointed that anyone would be so rude to you. You give so much of yourself in your blog. I love your blog, what you write, your fantastic photos, and great recipes! You do the work for us…all we have to do is make your recipe and sit back and accept lots of compliments…we have the easy job. Please don’t let anyone spoil what is a wonderful foodblog. I only wish I had a site to share..I am not that talented!!! Happy New Year to you and your family! Congratulations on your new home (and kitchen;-)! I look forward to 2008 and what you will be sharing with us on your site! Thank you!!!

  6. I can’t imagine what negative comments could be left on your blog! Ignore them and keep those glasses on! :)

  7. it shocks me that there are some people who are so childish and rude in this world! they are losing out by not visiting your blog anymore….

    this pound cake looks amazing! i love banana chocolate chip pancakes and i’ll bet this is just as good :)

  8. I’m so sorry that you’ve had a rash of negative comments. That’s awful. What a way for someone to spoil someone else’s moment, or worse, their day. I must apologize to you for not commenting on your blog sooner. I’m very new to the food blogging community and I’ve been a bit scared to leave comments or share my own posts. I have loved reading your blog, and will continue to do so. I’ll try to comment more often, and I can assure you nothing I write will be mean! This banana mascarpone pound cake looks luscious! Thanks for sharing. I think I’ll make this tonight!

  9. What can I say? People are jerks. What makes me happy is the ability to hit delete to online jerks, and what makes me even happier is your blog and all of the wonderful things you make.

  10. Peabody, I really cannot fathom what people could possibly write about that is negative regarding your blog. You do such a fantastic job with your writing, photography and recipes. I have so enjoyed finding your blog and reading all the latest posts.
    Remember, often when people are negative or complain it is to bring others down so they feel better about themselves. You are just the recipient of people’s own negativity. Don’t let it get you down!
    Have a wonderful new year and keep posting to your hearts desire. There are plenty of people who do want to read what you have to say!

  11. I actually post often to a bread forum and I always thought it was funny that you never see anyone vote positive about a comment but they are always quick to point out when it’s negative. I guess some people just like to point out the negative.

    As far as blogging, keep it up, I blog for the same reason – it’s my happy place and I intend on keeping it happy!


  12. For over a year now, you’re blog has been on my daily “check” list. Apologies for not posting more, but I decided to leave my shyness behind to let you know how much your blog is appreciated.

    I for one LOVE reading your blog, so please please please don’t let a bunch of negative biotches get to you. There are plenty of strange people out there with a lot of time on their hands, pay them no nevermind….they’re just not worth the stress. Your recipes are amazing, your insight to each one is fun to read and best of all (for me) you make the recipes simple enough so that even the most amateur cook/baker (me) can make them.

    Thank you for all that you do and eff the nay sayers.

  13. almost a librarian says:

    People with pitiful lives attempt to boost their meager selves by putting down others much better than they are. For a computer homework assignment, I uploaded a “how to make an egg cream” video to youTube. A couple of neanderthals posted flaming comments, one bordering on racism! I didn’t delete the comments only because it demonstrates what kind of jerks they are (although I did report them).
    Don’t stop blogging! Illegitimi non carborundum, as they almost say in Latin.

  14. For cryin’ out loud, what a waste of energy to post something unkind. I heard someone on TV say recently that “haters will always hate”. When you’re successful in whatever you’re doing, someone will always be bothered by that. I’m sure those negative comments were hurtful, but consider them affirmation that your blog is awesome, your photos are beautiful (remember those edibility awards), and your commentary is witty and fun to read. You keep doing what you do and let the haters hate!

  15. I love your rose coloured glasses. I agree, this is one of the places we can hear and do and read about the nice things. Thank you for sharing and keep going, I love your site.

  16. Hey Peabody I’ve been checkin’ your blog every so often and love it. The Choco Peppermint Stick cake looked so good that I gave it a try. Didn’t turn out as pretty as yours but it was delicious! I recently started my own blog check it out if you have sometime (my poor looking pepermint cake…) Keep the blog up, yours is the one that motivated me to start my own :)

    Kats Kitchen

  17. Delete all you want. It’s your blog, after all. There are many of us who are glad you didn’t stop blogging. As for this bread, it looks and sounds delicious! I like the mascarpone in it. Sounds interesting.

  18. I hear ya, girlfriend. I’m sorry you’ve had to deal with such assholery of late. A commenter on my blog just recently earned themselves a slot on my blacklist. It’s too easy for cowards and wankers to pull these stunts because they can hide behind anonymity and never have to actually tell it to your face. I’m sure they’d think twice about being so rude if they had to say it in person (with your hockey stick in one hand). And if they are rude enough to say it to your face well… they get what’s coming to them ;) They are just there to waste your time and/or exhibit their psychoses. The best thing to do is ignore them, don’t let them make your blog a forum for their crap, and enjoy living your life. I’m with you all the way.

  19. Sometimes, there’s just no accounting for taste, yanno? You’re staying on my blogroll!

    I have mascarpone in the fridge and I’m pretty sure I now know *just* how it’s going to be used. Looks delicious, Peabody!

  20. Hope those ney-sayers are lurking to see that you have so many happy supporters loving your blog. I love reading your blog on my daily “blog reads” and have found your recipes and thoughts useful and fun. Please don’t change one whit! Jan

  21. I don’t really understand how you have negative (like non-postable) comments about a food blog. Sure, we don’t all like the same things and might not like what someone makes…no need to be rude. Oh, well. Sorry you’re being hit by this “joy.”

    The pound cake looks great! I’ve never thought about the pre-baking lurk as a compliment. I guess when my brother and dad come hang over my shoulder as I bake, I should take it as a compliment! :-)

  22. Please don’t ever say you’ll stop blogging! I love checking in and seeing what you’ve baked, it’s very inspiring! I think I know who you are speaking of. She recently left me “bashing comments”. I agree with you, keep living life through rose colored glasses and let me know where you got them, I think I’d like a pair. :)

  23. Good for you deleting negative comments! I do that as well, sometimes even sending the commenter an email telling them that they should have better manners, haha!

    Have a happy, rosy New Years!!


  24. A pound cake with sour cream, mascarpone, bananas & chocolate chips has to be good!

  25. Oh Peabbody, why do people have to leave negative comments. Don’t stop blogging. Your blog has the most delicious looking sweets. And, I’d like a piece now of that banana pound cake. Have a Happy and Prosperous New Year!

  26. Do you have a good cleaning cloth for those glasses? I find it comes in handy with my own pair, letting things stay rosy instead of seeing through the dirt that life puts on my glasses.
    Your cake looks amazing as is, and anyone who has a problem with that should probably stop reading food blogs! You are one of my happy stops so pooh on whomever was so rude to you.

  27. Liking or disliking a recipe is very subjective. I have come across recipes on this, and other food blogs, that I do not care for. BUT, MY REJECTION IS BASED ON MY LIKES AND DISLIKES RATHER THAN THE RECIPE ITSELF.

    All of your recipes, the easy ones and the complex ones, are well thought out, prepared and presented. That includes the recipes that I don’ care for.

    Keep up your wonderful blog. I always look forward to your offerings.

  28. I’m sorry. Did I read that correctly? Someone is leaving you negative comments and bashing you on other sites?

    Are you kidding me?! Allow me to dig out my hockey stick and open a whole big can of whupass on whomever this individual is.

    I have lots of “angry Leafs fan” frustration to take out on him/her on top of the anger over hearing that someone would bash you.

    On to better topics, what a beautiful cake! It really is the simple things in life that makes us happiest and believe me, your blog is always a happy point of my day!

    All the best in 2008!

  29. Oh, Peabody, it makes me sad that anyone could think of a single negative thing to say about your lovely blog. Please, leave the rose-colored glasses on. The blog world is a happy, nice place!

    Your pound cake sounds heavenly. I’ll have to go get me some marscarpone and try it.

  30. I live in India and am a regular reader of your blog. I have almost visited all of u’re previous posts and you have a lovely blog. You lucid style of writing too is very nice. Those negative comments thrown on you should not make you sad but make u feel happy as no jealous or ill feeling will arise on a ugly thing in this world. Since you have a beautiful blog people are jealous if not nobody would write so. So cheer up! Have a great new year!

  31. Sorry to hear that you’ve been getting negative comments. That really sucks. I hope you don’t stop blogging though because your blog is one of my favourites! And I agree that mascrapone cheese is an enticing addition to this pound cake.

  32. I’m a lurker at heart, but I can’t help but come out of the woodwork. I love reading your blog and being inspired by your your prowess. Thanks for always brightening my day!

  33. They do? What a nerve! Keep up the good work and yes to the glasses, rose-coloured or otherwise! It’s a saying we don’t have in Dutch but I’ve adopted it fervently (driving my kids crazy): If you can’t say something nice, don’t say anything at all!

  34. For most of us, blogging is a labor of love, fueled by the interaction with thoughtful, caring, supportive, entertaining, and wise people all around the world who take the time to leave comments. When you delete a mean-spirited comment, you are saving all of us from having to read it — like removing a thorn. Why anyone would bother to leave ugly comments is beyond me, but please don’t let it keep you from doing what you — and we — enjoy. Hooray for rose-colored glasses!

  35. sorry to hear that someone could be so silly Love your blog Please keep up the great work.

  36. Now then Peabody are these rose coloured specs of yours big like Elton John size glasses from the 80’s or small discreet ones? Either way you should get some made and sell them at huge cost as we could all do with some rose coloured specs some days! I for one would love a pair. Especially if they had the magical ability to transform my blog into something special like yours.

    You keep up the good work and have a fab New Years Eve followed by a great 2008.

  37. Henry VIII says:

    Pea, I love your blog. I watch for it every day.

    Some people just have to be negative to make themselves feel better. “F” them.

    Keep up the good work!

  38. O hush! We love your blog and we love you, and thats all that counts. You’re a household name in the food blogging community – I don’t know what we’d do without you! Life is too short – there is no room for negative meanies. Enjoy your life and we’ll enjoy it with you!

  39. Keep your glasses on. You look great in them!!
    Did you get my food bill? HeeHee

  40. I have to bookmark this recipe Peabody. I have a tub of mascarpone in the fridge with it’s name on it! You are right to delete any negative comments from your blog. For me my blog is a peaceful sanctuary…I don’t need a stomach ache. Wear those rose coloured glasses with pride and keep the positive and delicious posts coming in 2008!!!!!!

  41. Oh, Ms Peabody, please continue with your blog. For every one negative reader there are hundreds who eagerly look forward to reading about your food and adventures. Pooh on that one!

    Good timing with the pound cake. I have several very overripe bananas calling out to be used rather that wasted. I’ll add the mascarpone to my grocery list today.

    Have a splendid New Year.

  42. Yes to keeping rose coloured glasses on! While I don’t get to comment as much as I’d like anymore I’m still always here quietly drooling in the background.

  43. I just wanted to let you know that I have been reading your blog for most of the year and I think I would have a hard time coming up with a negative comment. I’ve even made some of the things you posted and although they don’t come out as pretty they are certainly tasty. I’ll probably make this pound cake too. Thank you for presenting such beautiful and tasty food for those of us who are far less talented to try.
    And I think it’s good you deleted the negative person. There’s too much negative in the world.

  44. You are one of the blogs I peek in on frequently. I don’t always comment, because you have so many. I have wondered how you have time to read them all!

    When I first started blogging you were one of the first I bookmarked. You’ve been an inspiration to me!

  45. personally, i look at everthing, everyday through rose coloured glasses. i think they call it being an optimist. consider it a compliment! your blog is really top drawer and is probably the reason i wanted to join the db’s.

    keep up the great blog, great food, and never, ever take off those glasses!

  46. oh nooo, I can’t resist this pound cake the moment I saw it. Please don’t let the negative comments get you down, it sounds like you have quite a strong fan base. You have a wonderful blog, a great sense of humor…and a very cute puppy-dog!

  47. Please, please, don’t ever stop blogging. I adore your pictures and posts. My friends and I often start off a conversation with, “Did you see that picture on Peabody’s new post?” Honest to God, we do! I know it’s hard, but remember that for every negative thought expressed by people–there are hundreds of people sighing in pleasure over your blog! Happy New Year. Hugs!

  48. Oh Peabody! I’m shocked to hear that people are leaving stinky comments on your blog! I love your writing style, photography and you recipes! PLEASE! Keep it up! I will read through the comments from now on so I can look out for these monsters!
    Yours was one of the first blogs to catch my eye when I started getting into this, and it’s still one of my favorites.
    We love you Peabody!

  49. What I like about you that you tell it like it is and that is a immense quality. Please keep the glasses on…You crack me up, you make me drool and I would love to share some kitchen time with you just for the cursing, caramel oozig and mini everything!
    Hapy New Year Dear Friend!

  50. Hi, so this is the first time I’ve commented (sadly) on your blog, but I’ve been reading for a while now. I love it! It’s fantastic! Thanks for putting it up for all to see. It’s an incredible way for others, such as myself, to learn, grow, and enjoy themselves baking. People will say what they will and so be it, but don’t let it affect you. By the way, this pound cakes looks delicious, I’ll have to try it!


  1. […] (Original recipe from:  Peabody) […]

  2. […] no response. He of course wrote another message upset that I had deleted his comment. That he read Rose Colored Glasses post and wanted to know why I don’t allow negative comments? Um, I do if they are about how a […]

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