As soon as the summertime rolls around I find myself buying way too many strawberries. They look so sweet and delicious that I can’t resist. But sometimes we just can’t finish them all. Instead of freezing the strawberries as is, I thought it would be way more fun to make them into ice pops. This recipe is so quick and simple, no cooking required. It’s just four ingredients to blend and freeze! Most ice pop recipes call for some sort of fruit juice but to keep these really light and refreshing I used coconut water. The flavor of the coconut doesn’t come through at all. I also used pure maple syrup instead of white sugar to sweeten the pops. I like the flavor the maple syrup gives these treats and since it’s liquid, there is no need to cook the sugar to dissolve it. These are so refreshing delicious, I make sure to have them in my freezer all summer long. Check out some more delicious recipes that my friends brought to our virtual BBQ after the recipe.
I love bananas, but I often find myself with overripe ones. I usually peel them and stash them in a ziplock in the freezer for smoothies. But how many frozen bananas do I need to keep on hand?! So I am always on the hunt for desserts using bananas. I’ve shared my recipe for strawberry banana crumb cake, banana muffin top cookies, and even a Passover banana muffin. But I needed more! So I’m sharing this recipe for peanut butter banana chocolate chip cookies.
The original recipe from Mommy Matter was for a peanut butter banana cookies; adding chocolate chips just seemed obvious to me! The cookies don’t spread all that much so I suggest pressing them down with the tines of a fork just like a classic peanut butter cookie before baking. My version freezes really well and is dairy free.
I was able to make these cookies when my son Charlie took an unexpected nap. When he woke up, Charlie got to snack on fresh cookies! He was really happy with these cookies, he didn’t stop at just one!
This is a very exciting time! A fun and creative set of Kosher bloggers and I formed a cute little club just about a year ago. Once a month we like to challenge ourselves and choose one topic to all blog about. It has been a lot of fun and I have made some great friends in the process! This month we wanted to celebrate by doing something a little different: a Great Blog Swap! We were randomly matched with another blog and asked to use a recipe found by a fellow blogger to inspire a new dish. I was assigned Bizzy Bakes. She had a lot of dessert recipes for me to dig into, but none of them really inspired me. I wanted to do something different and fun. Then I came across this strawberry banana smoothie recipe and the wheels started turning. I knew I had to make a strawberry banana cake! I’ve never heard of one and it’s weird because strawberries and bananas are a match made in dessert heaven!
I have to admit, this was my second attempt at a strawberry banana dessert. My first try involved a bundt pan and way too much strawberry jam. The cake tasted delicious, but looked like a mess and I was not a happy camper. Instead of trying to perfect a bundt cake, I went more rustic with a round crumb cake baked in a springform pan. This recipe would also work nicely in classic 9×13 inch cake pan, but I have something against baking in squares and rectangles. I can never get each piece to be exactly the same size and that bugs me every time.
I combined a bunch of different recipes to create the perfect crumb cake. The banana cake layer is moist and dense. I cut the sugar in the cake because the strawberry pie filling is extremely sweet and cutting back on the sugar in the cake helps to balance out the sweetness. The crumbs bake up brown and crunchy, a perfect balance to the tender cake. I know I used canned pie filling and if that’s not your thing, make your own filling. I like to cut corners once in a while. I can whip this cake up in a pinch as long as I have some pie filling in the cupboard, and it looks absolutely beautiful. Best of all, my recipe is non-dairy and printable!
½ cup margarine (I used earth balance buttery sticks)
½ cup sugar
1 tsp. vanilla
3 overripe bananas
2 cups flour
¾ tsp. baking soda
½ tsp salt
¼ cup margarine, melted (I used earth balance buttery sticks)
¼ cup sugar
¼ cup brown sugar
¾ cup flour
1 tsp. cinnamon
pinch of salt
Preheat oven to 350 degrees F.
Grease and flour a 9x3 inch round springform pan.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat margarine and sugar until combined.
Add in the vanilla and the eggs and mix until combined.
Add the bananas and mix until broken down.
Finally add the flour, baking soda, and salt and mix until incorporated.
Pour into prepared springform pan and spread evenly.
Top with the strawberry pie filling.
Prepare the crumb topping by melting the margarine and mixing it with the sugars, flour, cinnamon, and salt.
Sprinkle the topping evenly over the strawberry layer.
Bake for 55-60 minutes until a knife comes out clean.
This blog swap was super fun, now here’s where you can get in on the action. We are hosting an amazing giveaway! We are giving away two prizes from Emile Henry. A Bread Clochevalued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to enter- you can enter up to 23 ways! Two winners will be chosen at random.
The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18. Good luck!
Whenever I have overripe bananas, I make banana chocolate chip muffins. I am tired of them! So I found a recipe for frosted banana oaties in Betty Crocker’s Ultimate Cookie Book and decided to give it a try. These cookies were outstanding! They taste like mini muffin tops, which everyone knows is the best part of the muffin anyway.
The bananas in the recipe keep these cookies moist and delicious. I was nervous that the cookies would spread too much, but they puffed up so nicely! The recipe calls for cinnamon, but after they baked, they weren’t cinnamony (my new word of the day- patent pending) enough for me. So I developed a cinnamon glaze instead of the glaze the recipe calls for. It was the perfect addition! The glaze is the key to transforming these from plain ol’ cookies into magical mini muffin tops.
The best part about these cookies is that they are child approved! Here’s my son, Charlie, snacking on one. Here is my lactose-free (pareve) recipe; enjoy!
It’s that time of year again, Passover! A time I used to dread as a kid. I always thought I would starve without pizza, pasta, and bagels. But I’ve matured in my old age and realized that a week without flour is not so bad. I can handle it! Especially since I’ve started developing Passover dessert recipes that actually taste delicious! The recipes I posted last year for Passover: double chocolate nut cookies, and chocolate chip cookies were such a hit, I was eager to develop another recipe for this year.
These muffins taste great, nobody will guess that they are Kosher for Passover. I can’t wait to enjoy these every morning with my coffee. It will be a nice alternative to sponge cake! Here is the non-dairy, Kosher for Passover recipe; enjoy!
Preheat oven to 350°F. Line 18-24 muffin cups with paper liners.
In the bowl of a standing electric mixer, beat melted margarine with the sugar and eggs until pale yellow in color.
Add the bananas and mix until broken down and mashed.
Add the vanilla and mix to combine.
Add the dry ingredients: cake meal, potato starch, baking soda, and salt. Mix to combine.
Add in the chocolate chips and stir by hand so the chips don't break up.
Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).