It’s time to Go Bananas!

Back in 05′ I stumbled across a banana bar recipe on Allrecipes that inspired these bars. I remember at the time I didn’t have sour cream to make another bar that had great reviews so I used this recipe as a springboard to create my own version with the ingredients I had on hand.

I made several changes that really made the bar. I replaced the shortening with 1/4 cup butter, reduced sugar to 1/2 cup, added 1 egg, and used 2 ripe bananas. I also made some changes to the frosting by reducing the confectioners’ sugar to 2 cups and omitting the salt. Viola a brand new recipe that we have loved for years!

These bars are very delicious and moist, bursting with banana flavor. I especially love them cold so I keep the bars covered in the refrigerator.

Enjoy!

Frosted Banana Bars

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1 egg
1/2 cup low fat milk
1 tsp vanilla extract
2 very ripe bananas, mashed

Frosting

1/2 ripe banana, mashed
1/4 tsp lemon juice
2 Tbsps melted butter
1 tsp vanilla extract
2 cups confectioners’ sugar

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine the flour, baking soda, and 1/2 teaspoon salt in medium bowl; set aside. In a large bowl, cream together butter and sugar until smooth. Add egg. Stir in the milk and 1 teaspoon vanilla. Mix in the mashed bananas. Add the dry ingredients to the wet and mix just until combined. Spread evenly into the prepared pan. Batter will be spread thin but try to spread evenly.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let bars cool completely before frosting.

To make the frosting:

In a medium bowl mash the banana and add lemon juice. Add the melted butter, 1 teaspoon vanilla, and confectioners’ sugar. Beat until smooth. Spread over cooled bars. Refrigerate and cut into bars.

Just about every time we go to Trader Joe’s the kids will ask for me to buy one of the delicious looking mini cakes that they sell and I always tell them “Oh that looks good but you know what we can make that at home.” The problem is I leave with the inspiration to make one but so often completely forget to make it. So I finally did what I said I wanted to do.

The cake turned out absolutely delicious and very moist!

Carrot Cake
adapted from allrecipes
Note: I halved the recipe in order to make just enough for the 6 inch mini layer cake.

2 eggs
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/2 cup light brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup grated carrots

Cream Cheese Frosting
adapted from allrecipes

1 8 ounce package light cream cheese
1/4 cup butter softened
2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Grease and flour two 6-inch round cake pans ( or use baking spray). I did one extra step and cut parchment paper to place in the bottom of the pans.

In a large bowl beat together eggs, oil, applesauce, brown sugar, white sugar, and vanilla. In another bowl combine flour, baking soda, baking powder, salt, and cinnamon. Add flour mixture to wet ingredients and mix just until combined. Add carrots. Divide cake batter equally into prepared cake pans. I must admit that this was originally going to be a four layer mini cake but I didn’t divide my cake batter as equally as I thought so it became a triple layer ;-). Really you can decide how many layers. I just think it looks nice to have more than the standard 2 layers.

Bake for 25 minutes, checking them at 20 minutes and when toothpick inserted into the center comes out clean. Let cool in pan for about 10 minutes and then turn out onto a wire rack and cool completely before frosting.

To Make Frosting:

In medium bowl combine cream cheese, butter, and vanilla. Add confectioners’ sugar and beat until smooth and creamy. After cutting cake into layers spread frosting between each layer and then top cake with remaining frosting. Keep cake refrigerated.

Enjoy!

Happy New Year! I wanted to start off the year with an easy, very moist, and refreshing lemon bundt cake. If your trying to keep your waistline in check you will be happy to know that butter is not called for in this recipe ;-).

I replaced half of the vegetable oil with lemon juice and used a nonfat vanilla greek yogurt instead of plain whole milk yogurt. Result was a moist lemon infused bundt cake. Will definitely be making often since we love all things lemon.

Lemon Yogurt Bundt Cake
adapted from Barefoot Contessa

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nonfat vanilla greek yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup freshly squeezed lemon juice

Lemon Syrup

1/3 cup sugar
1/3 cup freshly squeezed lemon juice

Directions:

Preheat oven to 350 degrees. Grease and flour bundt cake pan or use baking spray. Set aside.

Sift together flour, baking powder, and salt in one bowl. In another bowl whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract, oil, and lemon juice. Slowly whisk dry ingredients into wet until combined. Pour batter into prepared pan and bake for 25-30 minutes, or until a cake tester comes out clean.

While cake is baking prepare the lemon syrup. Cook sugar and lemon juice in small pan until the sugar dissolves and the mixture is clear. Set aside.

Allow cake to cool for 10 minutes and then turn over onto a baking rack. Be sure to place some waxed paper under baking rack to catch the syrup that will run off the sides of your cake. Poke cake with your cake tester several times before pouring the syrup on top. Slowly pour syrup all around the bundt cake allowing for it to drip down all sides. Carefully place bundt cake on desired cake stand or plate.

Enjoy!

Peppermint hot chocolate, peppermint mochas, and peppermint bark are undeniably some of our favorite holiday treats. Sometimes these holiday treats can be a bit costly if you enjoy them as much as we do.

My solution was to figure out how to make my own peppermint bark ;-).

The nice thing about making your own batches is that you can make as gifts, enjoy with your family, and keep some hidden for Santa’s late night treat cravings. Making peppermint bark at home can also be a memorable time with kids. What kid would say no if they were asked to help crush candy canes with a mallet? LOL

Peppermint Bark

1 12 ounce bag semi sweet chips
1 12 ounce bag white chocolate chips
8-10 candy canes crushed
peppermint extract (optional)

Directions:

Line a cookie sheet with parchment paper.

Unwrap candy canes and place into a gallon sized ziplock bag. Using a mallet or rolling pin crush candy canes until all pieces are broken up into small pieces. Next you will need to separate the smaller pieces from the larger pieces. I use the lid on a gravy separator I have because the holes are just the right size to separate the candy cane powder and very tiny pieces from the larger pieces that you will want to use on the top of your bark. You don’t have to do it this way. You can really crush the candy canes any way you desire ;-). I like to add the candy can powder/tiny pieces right into the melted white chocolate along with a dash of peppermint extract. Then I use the larger pieces to press into the top of the bark after spreading the white chocolate over the dark chocolate.

After preparing the candy canes you will want to get started on melting your chocolate. Grab two medium sized microwavable bowls and in one place your semi sweet chips and in the other place your white chocolate chips. You will want to start with the semi sweet first. Melt in microwave by checking after 30 second intervals. Mine took 1 1/2 minutes to melt. Pour chocolate onto parchment lined cookie tray and spread with an offset spatula. Place in freezer to harden.

Next you will want to microwave your white chocolate chips. Once they are melted stir in the candy cane powder/small pieces. Add peppermint extract if desired. Spread over hardened dark chocolate. Be careful with this step. You’ll want to work fast but gentle because sometimes the dark chocolate may melt and swirl into your white chocolate. Next add the larger pieces to the top of your bark. Place in freezer for about 5-10 minutes until the top layer has hardened. You can now cut your bark ;-)! After cutting keep the bark refrigerated until you serve.

Merry Christmas! Enjoy!

Note: I used Trader Joe’s morsels.

I’ve been on a scone making kick for some time now and it’s time I combine my love for making scones with my love of pumpkin. Every year Starbuck’s makes a delicious pumpkin scone with a thick sugar glaze that I look forward to devouring alongside a cup of coffee or my all time favorite, a chai latte. It represents Fall in every bite!

Being a baker I always enjoy attempting to make my favorites at home and it has become a fun challenge. I’ve made pumpkin scones in the past but it has been a while and I wanted to make them a bit sweeter.

When I went searching for a new recipe I found exactly what I was looking for!

Starbuck’s Pumpkin Scones
adapted from this recipe

2 cups all-purpose flour
7 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
6 Tbsp cold butter
1/2 cup canned pumpkin
3 Tbsp half and half (or can use milk)
1 large egg

Powdered Sugar Glaze

1 cup powdered sugar
1-2 Tbsp milk (don’t make too runny)

Spiced Glaze

1 cup powdered sugar
1-2 Tbsp milk (don’t make too runny)
1/4 tsp cinnamon
1/8 tsp pumpkin pie spice

Directions:

Preheat the oven to 425F, and line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt, and spice into food processor. Add butter and process until butter is combined and resembles coarse meal.

In a separate bowl, whisk together the pumpkin, milk, and egg. Add wet ingredients to processor and pulse until dough forms into a ball. Warning! This dough is a bit stickier than other scone recipes so be prepared and coat hands/dough with a some flour so it can be patted into a 3/4-1 inch thick circle. Cut into 8 triangles. You can also divide dough into two balls and cut into 6 triangles each to make a total of 12 scones. Place on prepared baking sheet. Bake for 10-15 minutes, checking them after 10 minutes depending on their size. Scones should begin to turn light brown when done. Place on wire rack to cool and prepare for glazing by placing paper towels or waxed paper under your wire rack to catch drippings.

Powdered Sugar Glaze

Mix the powdered sugar and 1-2 tbsp milk together until smooth. Use a brush to spread glazed evenly over cooled scones.

Spiced Glaze

Combine ingredients for spiced glaze. Drizzle over the top of hardened powdered sugar glaze. Let set and then enjoy!