Tag Archives: Dessert

Bananas Foster Impostor


This week has been flying by, not that I’m complaining or anything! We’re just that much closer to the weekend. The weather is beautiful in the evenings, making it easier to convince D to go on pre-dinner walks. I am so thankful for the nice weather and love seeing all of the fall decor go up. I think I may need to do a little front door craft this weekend. I would love ideas if you have them??

Although it’s just now Thursday, D and I have managed to get today’s recipe in 3 times so far. Sooooo, that’s every night! That goes to show how delicious it is, and proves that you should make it tonight. Like, right now. So, here we go!

May I introduce you to Bananas Foster Impostor. Let me tell ya, this is one sneaky little dish. While the original is full of butter, cream, and brown sugar (and is quite delicious), this version has none of the above. It has 6 ingredients and takes less than 10 minutes.


Start by slicing 3 bananas lengthwise. I used 6 baby bananas because they needed to be eaten, but either will work. Lay the bananas in a non-stick sprayed skillet over med-high heat. You’re going to brown the bananas and let them start to caramelize a bit. I like mine to get quite a bit of color.

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While they are working, mix together 1/2 cup hot water, 1/3 cup honey, and 1 1/2 tsp vanilla in a separate bowl.

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Once the bananas have caramelized on both sides, add the honey/water mixture to the skillet and let boil for a few minutes.



Once the mixture thickens, turn off heat and add about 1 tsp cinnamon and a pinch of salt. Ta-da. That’s it. You’re done.

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Of course this would be lovely with a big ol’ bowl of vanilla ice cream, or maybe even some homemade whipped cream, but that wouldn’t really make sense after cutting all of the butter, cream, and sugar out of the bananas, would it? So, the next best thing is to pile them high on top of some vanilla yogurt. I used greek yogurt and it was delish. But you can eat them on whatever you want, or heck, even by themselves!



On another note, I did yoga for the first time yesterday. I usually stretch as I’m supposed to, but haven’t ever gotten on the yoga train. But ever since my 6 miler on Sunday, my body has been really fatigued and kind of sore. So yesterday I did a Jillian Michaels 35 minute video, and I loved it. It was waaay harder than I anticipated, and I felt like a million bucks afterward. What I loved most about this particular video was that it was fast paced. You never held a position for more than 15 seconds, which is good for my attention span. I’ll be doing  this weekly from here on out. 🙂

Have a great day!


Chocolate Sheet Cake


Things have been pretty sweet around here lately. For my birthday on Friday, D made a chocolate sheet cake. This cake is one that I instantly associate with my childhood. Coming from a large family, my mom would make this for gatherings because it went a long way. I mean, if it’s good for a crowd, why not make it for two people? 😉 Once he got to mixing this bad boy together, the smells took me back. I’ve always heard that smell is the strongest sense, and I believe it. It was intense.


It was a rare occurrence when I didn’t make absolutely miserable off of this cake, so I’m glad to report that I was only slightly miserable. . . that’s good, right?

Start out by melting 2 sticks (1 cup) butter in a small saucepan over medium heat. Add 1 cup water, 4 TBSP cocoa and stir and until heated through and completely combined. Turn off heat and set aside to cool.


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In a separate, large mixing bowl combine 2 cups AP flour, 2 cups sugar, and 1 tsp cinnamon. In another smaller bowl, whisk 2 eggs and 1 tsp vanilla together.

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Now, take the cooled chocolate mixture from the saucepan and pour into the flour mixture, stir together until just combined.

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Measure 1/2 cup buttermilk and add 1 tsp baking soda. Pour whisked eggs and vanilla into the milk, and add it all to the cake batter. Blend together, scraping the sides once or twice.

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Grease a sheet pan evenly. Pour the batter in and bake at 350°F for 20-30 minutes, or until a toothpick comes out clean.

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While the cake is getting its bake on, you’re in charge of making the frosting. This, my friend, is frosting worthy of the blood sugar spike it’s going to cause.

In the same saucepan you used earlier, melt one stick of butter, then add 3 TBSP cocoa and stir together. Turn off heat.

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Now add a scant 1/2 cup of milk. I had skim milk and heavy whipping cream, so I went half-sies on them. Then add 1 tsp vanilla and a small pinch of salt, and 1 lb. powdered sugar. D likes his frosting just like this. I like mine with pecans. So, we went halfsies on that, too. 🙂 I took half of the frosting and added 1/2 cup chopped pecans.


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This part is key in the success of your cake. To make it ADAP (as delicious as possible, duh) you need to frost the cake hot, or at least warm.  This will make your cake have a magical in-between layer of gooey , fudge-y goodness between the actual cake and frosting. Ridic.

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We got a little heavy handed on the powdered sugar, so our frosting was a bit too thick, but it all worked out perfect once we got it spread on the cake.


Quick Tip: On a cake with this much surface area, don’t spread the candles out. . .damn near lost consciousness trying to blow ’em out. Group those bad boys together.


Serve it up hot with some Homemade Vanilla Ice Cream. (recipe tomorrow)




Chocolate Sheet Cake

2 sticks butter (1 cup)

1 cup hot water

4 TBSP cocoa

2 cups flour

2 cups sugar

1 tsp cinnamon

2 eggs

1 tsp vanilla

1/2 cup buttermilk

1 tsp baking powder

1. In a small saucepan, melt 2 sticks butter. Add cocoa and hot water and stir together. Heat until warm and bubbly, then remove from heat and set aside. In a large mixing bowl, stir together flour, sugar, and, cinnamon. Add the cocoa/butter mixture to the flour and stir  just to bring together.

2. Measure 1/2 cup buttermilk and add 1 tsp baking soda to that. Add 2 whisked eggs and 1 tsp vanilla to that.

3. Now take the buttermilk/egg mixture and add it to the flour and chocolate. Stir together until combined completely. Pour into a greased sheet pan and bake at 350°F for 200-30 minutes, or until a toothpick comes out clean. It took mine right at 23 minutes. Check yours every 5 minutes after the 20 minute mark. 🙂

Chocolate Frosting

1 stick butter

3 TBSP cocoa

1/2 cup milk (or a touch less)

1 lb. powered sugar

 1 tsp vanilla

small pinch of salt

chopped pecans, if desired

1. Melt butter in saucepan over medium heat. Once melted, add cocoa and stir together. Turn off heat. Add remaining ingredients and stir together. You may need to alter it slightly to your preferred consistency. (little more milk, little more powdered sugar…)

2. Frost it hot and serve. 🙂

*If you don’t use the pecans in your frosting, be sure to sift the powdered sugar. Without the pecans, there will be large sugar clumps. 😉

D’s (pre)Birthday Weekend


D is a week away from turning a quarter century. . .that’s right, 25! He’s excited his insurance will go down and he’ll save a little money. I’m excited about an opportunity to make him cupcakes.

We’re celebrating a week early and heading down to LA for some live music, baseball, and good eats. I can’t decide what I’m most excited about. We’re gonna see a band that has a special place in our hearts. Back in our college days, we would go see them every time we had a chance. Before we moved, they played mainly in the South and Midwest, but their popularity has spiked (rightfully so), so they’re taking a West Coast tour. Check ’em out. . . The Turnpike Troubadours.

Band Pic(photo source)

While we have the festivities planned, no birthday celebration is complete without a cupcake. D loves the moist, dense, brownie cupcakes from a local shop, so I’m gonna try to recreate those little puppies! If they don’t live up to their inspiration, at least there will be Nutella buttercream frosting. Two thumbs up on that.

I’m scaling this recipe back because extra cupcakes don’t go over well here. Zero self control. The original made around 2 dozen, but this puppy makes 5 cupcakes


I wanted them to be extra fudgy in the middle, so I added a dollop of Nutella into the batter.


Considering I scaled the recipe back, some of the measurements may seem a bit odd, but go with it. It’s gonna be fine, there’s Nutella involved.


First, take about half a stick of butter and melt it in the microwave. Once melted, add 1/2 cup plus 1 TBSP sugar and pop it back in the microwave. You want to cook it for about another 20-30 seconds at half power, stir, and then cook for another 20-30 seconds. Try not to let it come to a boil.

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Now a heaping TBSP of Nutella to the butter/sugar mixture and whisk together.


Now, in a separate bowl, add the 1/4 cup plus 1 TBSP cocoa, 1 egg, and 1/4 tsp each of vanilla extract, baking powder, and salt. Pour the butter/sugar mixture over that, and whisk together. It will be deliciously shiny and smooth.



Now, take 3/8 cup of flour and add to the batter and mix it up. The batter will be dense and somewhat stiff. Totally fine.



Spoon the batter into a muffin tin, filling them about 3/4 full. I used a large cookie scoop to ensure even amounts. It should make about 5 cupcakes.


Bake them at 350°F for 18-20 minutes. For the last 5 minutes, I turn the oven up to 400°F because that gives them a crusty outside to contrast the fudgy inside. mmmmmmmm.


You know they are done when a toothpick comes out almost clean.


Now for the frosting.


Beat the 2 oz room temperature butter with an electric mixer to break it up, and then add 1/2 cup of powdered sugar. Beat together until smooth. Then add 1 heaping TBSP of Nutella, a splash of vanilla, and a pinch of salt and beat. I added a little more powdered sugar because it wasn’t stiff enough. You may need to add more powdered sugar or a little milk, depending on consistency.


It’ll look something like this. The small pinch of salt is what does it for me. So good.


All you gotta do is frost these bad boys and devour.



D waited at least 45 seconds to eat one once he got home.



Success. See ya later! 🙂

Full Recipe

Nutella Cupcakes

1/4 cup butter

1/2 cup + 1 TSBP sugar

1 heaping TBSP Nutella

1 egg

1/4 cup + 1TBSP cocoa

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp vanilla extract

1/4 cup + 1TBSP flour

1. Heat oven to 350°F. Grease half of one muffin tin.

2.  Melt butter in microwave. Once melted, add sugar and cook at half power for 2, 20 sec intervals, stirring between. Do not let this mixture boil if you can. Remove form the microwave, add Nutella, and stir to combine.

3. In a separate bowl mix cocoa, egg, salt, baking powder, and vanilla. Then add the butter/sugar/nutella mixture to this and whisk until smooth.

4. Lastly, add the flour and stir together. The batter will be dense and thick. It’s cool.

5. Scoop batter into the greased muffin tin and bake for 18-20 minutes, or until the toothpick comes out almost clean. If you like them a bit fudge like in the middle, you don’t want the toothpick to be completely clean, or they are overdone.

Nutella Buttercream

2 oz room temp butter

1/2 cup powdered sugar

1 heaping TBSP Nutella

splash  vanilla

pinch salt

1. Beat above ingredients with electric mixer. In order to reach desired consistency, you may have to add a little extra powdered sugar, or a few drops of milk.

2. Frost away!