Peanut Butter Banana Pudding

If you like the combo of bananas and peanut butter, this is a dessert worth trying.  It isn't complex and the ingredient list is actually pretty short. It comes together fast, but be aware it is better if it can sit in the fridge overnight.  I didn't pay enough attention to that little detail, but it still worked out great!  I did make a minor adjustment and I'll mention that in a bit.

This dessert also offers a nice variation to some of those basic banana puddings and banana cream pies.

If you are looking for something easy and good, give this a try!

Peanut Butter Banana Pudding
As originally found on South Your Mouth

Ingredients

1 1-lb package of Nutter Butter cookies
1 large box of instant vanilla instant pudding
2 1/3 cups milk
2/3 cup creamy peanut butter
4-5 bananas
1 8-oz tub cool whip, thawed

Directions

1. In a medium bowl whisk pudding mix and milk until smooth, set aside.  Heat peanut butter in microwave for 45 seconds or until melted and pourable, stirring well, set aside.
2. Arrange cookies in a single layer in the bottom of a 2 quart dish.  *If you need this ready to serve the same day, I recommend that you open the cookies up and cover the bottom with a layer of separated cookies vs the full cookie.  You might also consider dunking the cookies in some milk first.
3. Pour half the pudding on top of the cookies.  Arrange a single layer of banana slices over the pudding.  Drizzle with half of the peanut butter over the bananas.  Then spread half of the cool whip over the peanut butter layer.  Repeat layers starting with cookies.  Once again, consider making changes with the cookies if you are serving this the same day.
4. Cover and refrigerate for up to 24 hours.  This allows the cookies to get soft and cake like.  If you can't let it sit, this is when dunking the cookies in milk and separating them helps this process.
5. Garnish with crushed cookies and additional melted peanut butter if desired.
Enjoy!

Banana Oat Breakfast Cake

Several of you have already had the pleasure of trying this, and even making it yourself!  I have now made this 4 times, it is just that good and filling!  The original recipe is actually Vegan, but I went ahead and used the egg.  It can also be adjusted so it doesn't contain any processed sugars, for those trying to cut those out.

It is best eaten fresh out of the oven with butter slathered on it, though that doesn't usually help if you are also watching your fat intake!

I also add pecans as I love the added crunch.  This really is a great for breakfast recipe and I will eat it for 4 days after baking.  

 

So if you have a bunch of over ripe banana's, please give this one a try!

Banana Oat Breakfast Cake

As originally found on Ceareas Kitchen

Ingredients

 5 Medium bananas, mashed

1/4 cup maple syrup

1/4 cup coconut oil, melted

1/3 cup Stevia, other sugar substitute or sugar

1 tsp vanilla extract

1 Tbls apple cider vinegar

1 tsp cinnamon

1/2 tsp salt

1 1/2 tsp baking powder

1 egg

1 1/2 cup quick cooking oats

1/2 tsp baking soda

1 cup whole wheat pastry flour

2/3 cup chopped pecans (optional)

2/3 cup of dry old fashioned oats (optional)

 Directions:

1. Preheat oven to 360 degrees.  Lightly grease an 8x8 or 9x9 pan.
2. In a large bowl, mash bananas and then add in maple syrup, coconut oil, sugar or Stevia, vanilla, apple cider vinegar, cinnamon, salt and baking powder.  Mix until combined.  Mix in egg
3. Add the quick cooking oats and pecans to the wet ingredients.  Stir together.  Add flour and baking soda to mixture.  Let the flour and baking soda sit on top for a moment before folding in.  Leave it to thicken for minute before pouring into your prepared pan.
4. Sprinkle with optional oats.  I just like how it looks
5. Bake for 35-40 minutes or until toothpick comes out clean.  Let cool at least a little bit before cutting to eat.  Does well in airtight container for up to 5 days.
Enjoy!

Passion Fruit Mousse

If you are anything like me, a dessert with the name Passion Fruit in it has to be tried!  When it comes from my favorite food blog and it technically only has 3 ingredients, it is just begging to be made!

I'm still working on my food photography skills, I think I need to buy more brightly colored objects to help, but trust me when I say that if you like fruity, zesty type desserts, this is worth trying!

It was even worth visiting 2 different Latin markets to find the passion fruit pulp!

For anyone living in the Salt Lake Valley, I found it in the frozen food aisle at Rancho Market.  The other 2 ingredients I found at Winco.

Another recipe note, since my pulp bag leaked before I could pour it out, I was left with about 1 1/2 cans of pulp, the Crema cans that is.  This was a bit too strong for my family.  Next time I would only do 1 of the smaller cans worth of pulp.
This is also super easy as you only blend all of these ingredients up and then pour into your desired dishes to chill for a couple of hours before serving!

I hope you give this a try!

Passion Fruit Mousse
As originally found on Our Best Bites

Ingredients

2 14-oz cans of sweetened condensed milk
2 7.5 oz cans of Media Crema ( I found this next to the sweetened condensed milk.  Could also be in Ethnic aisle)
1 small can of Passion fruit pulp or concentrate (not juice)

Directions

1. Start with the Crema, so the condensed milk doesn't stick to the bottom.  Next add the desired amount of pulp and then the condensed milk.  Blend until smooth, scrape down the sides as necessary.  Pour into small serving dishes and chill in the fridge for a couple of hours.

For more info and tips, please visit the source!

Orange Creamsicle Cookies

I actually teased you with these a couple of weeks ago, and then got so busy I am just now writing the post!  These should be worth the wait!
My sister Amy loves just about anything creamsicle so when I see something that has that in the name, I feel obligated to try it, just in case it is amazing and she needs to try it.  These fit the bill completely!  I know I will be making them again soon as I am using baked good to get the ladies in my Relief Society to read the lesson I will be teaching in advance!

These were so light and the orange flavor added a surprise little punch it was hard to stop at just one.  It doesn't help that I usually make my cookies pretty little, so then one will never suffice!

The base for this cookie is pretty standard, the only thing different is the addition of orange extract and zest.  So I had to buy those, but not a big deal.  Otherwise, I had everything else, ready to go.

Orange Creamsicle Cookies
As originally found on The Baker Upstairs

Ingredients

2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg (room temperature)
1 tsp vanilla extract
1 tsp orange extract
2 Tbl orange zest (I zested 1 large orange)
2 cups white chocolate chips

Directions

1. Preheat oven to 375.  Line or spray baking sheets and set aside.  In a large bowl beat together butter, sugar and brown sugar until light and fluffy.  Add the egg, vanilla, orange extract and orange zest, mix until combined.  Add the flour, baking soda and salt.  Mix until just combined.  Fold in the chocolate chips
2. Drop rounded scoops of dough onto the prepared pans.  Bake 8-10 minutes or until lightly browned around the edges.  Take care not to overbake, cookies continue baking even after coming out of the oven.
Enjoy!

Strawberry Almond Scones

For anyone that pays attention to how frequently or in this case, infrequently I post, you know I am way behind!  I will getting as many posts written and up this week!
While I haven't eaten scones from Starbucks or other restaurants to have fully experienced them as baked by professionals, the pictures I see on Pinterest always look so amazing so I found myself somewhat curious and excited to give them a try, again.

These are a slight variation from the source, I switched fruits as strawberries had a better price than raspberries.  Still turned out so good!  From everything I have read, the trick with scones is making sure you don't over stir or over mix the dough.  If the dough gets over mixed the gluten will develop and result in dryer scones, less than ideal!  Of course I couldn't find a guide, maybe I didn't look hard enough, that showed me the difference between under mixed, perfectly mixed and over mixed dough, so I just had to be my own judge.

I must have done something right, these turned out pretty light and flakey!  I am a big fan of almond flavoring so these were perfect for a Saturday morning!  In the future though, I need to invite friends over when I want to make scones so I don't end up eating half a pan!

The ingredients are fairly standard, except for the strawberries and the cream, I had everything on hand.

Hard to tell in this picture, but I guess this is what dough looks like if it isn't under or over mixed.  I like scones cause you don't roll it thin and it doesn't matter if it isn't perfectly round.  One thing a little different is that you do cut these prior to baking.  Sometimes cutting something while hot is next to impossible, so another bonus for scones.

Bake, add a simple glaze and try not to eat them all!

Strawberry Almond Scones
As originally found on Two Peas and Their Pod

Ingredients


2 cups flour
1 Tbl baking powder
3 Tbls sugar
1/2 tsp salt
6 Tbls frozen butter, cut up or shredded
1 cup heavy cream, plus 1 tablespoon, divided
1/4 tsp almond extract
1/3 cup sliced almonds
1 cup strawberries (or raspberries)

For the Almond Glaze:
1 cup powdered sugar
4-5 Tbl heavy cream or milk
1/2 tsp almond extract
1/4 cup sliced almonds, for garnish

Directions:

1. Preheat oven to 400 degrees.  Line large baking sheet with parchment paper or spray thoroughly.  Set aside.  In a large bowl, whisk together flour, baking powder, sugar and salt.  Quickly cut in butter using pastry blender or 2 knives.  Mix until mixture resembles coarse meal, with a few larger butter lumps.  Pour in 1 cup of the cream and almond extract and stir with spatula until dough begins to form.  Be careful not to over mix.  Gently fold in fruit and almonds.
2. Transfer dough to lightly floured counter top and knead dough until it forms a ball.  Form scones by patting the dough int a 3/4" thick circle.  Cut the scones into even triangles.  Should yield 8-12.
3. Place scones on prepared baking pan, leaving room to raise.  Using pastry brush, brush scones lightly with additional cream.  Bake for 15-18 minutes or until they are a light brown around the edges.  
4. While the scones are cooling, mix up the glaze: whisk together powdered sugar, cream and almond extract.  Whisk until you reach the desired consistency.  Drizzle glaze over warm scones.  Top with additional almonds.  
Enjoy!