Orange Glazed Strawberry Scones. Upside-Down Banana Toffee Cake. This cake is warm and sunny, casual but impressive. It will likely evoke the sound of steel drums and a breeze rustling through the palm trees hanging over your perfect spot on the beach, where you are lying on a sandy towel with salt water in your hair and freckles on your nose and an ice cold beverage weeping condensation on the stand beside you as you close your eyes for a mid-afternoon siesta in the sun between snorkeling and dancing the warm night away… now cue the painful hurtle back to reality; Vancouver’s 100 km/hour wind-warning, raindrops-the-size-of-golf-balls, pasty skin, frizzy hair and damp socks reality… Let’s just focus on cake, okay? Bananas, brown sugar toffee, rum, and spices. The cake is made in a well-seasoned cast iron skillet.
You make the toffee first, arrange the bananas on top, then pour the cake batter over and stick the whole thing in the oven. The recipe calls for ripe bananas, but this is not the time to use the brown, smelly ones. For topping: For cake: 1. Apple Carrot Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Icing.
As winter finishes itself off, we often find ourselves with a few remnants of winter eating lingering in the back of the refrigerator: hardy, woody carrots, soft and wrinkled apples. We didn't want to waste these last, sweet bites of winter. They are perfect for baking, and we shredded and diced them into a moist, tender cake that is deceptively whole-grain and not too sweet and not too rich. It's a treat, for sure, but it's all full of good things. This is a recipe adapted from one of our favorite cookbooks: More-With-Less Cookbook, a 25-year-old classic of frugal, modest, and whole-grain cooking.
We grew up with the recipes in this book, and the oatmeal cake was a perennial favorite. It is incredibly moist yet light, with a broiled coconut topping that turns all hot and jammy in the oven. We tweaked this recipe quite a bit, adjusting amounts here and there, but hopefully remaining true to the spirit of the original. . • Candied Carrot Sprinkles at Cupcake Blog Heat the oven to 350°F. Frozen Custard. You can serve the perfect dessert at your next barbecue once you learn how to make homemade frozen custards desserts. Frozen custard is quick, easy, and economical to make and can be made in almost any flavor. To make Frozen Custard, you will need: 1 egg (separated) 1/4 cup sugar 1/2 teaspoon vanilla extract 2/3 cup evaporated milk (chilled) Place the evaporated milk in the refrigerator 2 to 3 hours before making the frozen custard recipe.
Separate an egg and place the yolk and whites in different bowls. Tips Experiment with flavors by adding peppermint extract, chocolate chips, crushed cookies, or nuts to the custard mixture before freezing. Warnings This recipe yields only a pint of frozen custard. Healthy Quick Fruit Desserts. Longing for a sweet after-dinner treat but don’t have hours to spend on a complicated layer cake? These light desserts are not only a quick way to satisfy your sweet tooth—they can be prepared in 15 minutes or less—but they are also a delicious way to get antioxidant-rich fruit into your diet.
Consider filling store-bought crepes with a quick fruit compote or using that same compote to top vanilla ice cream. Don’t want to cook? Quick frozen yogurts are only minutes away. Download a Free Cookbook with Our Best Healthy Dessert Recipes! Tgif: monkey edition. « Of Cookies & Carrots. Firstly: If my face looked kind of big in those photos yesterday it’s probably because you guys compliment me too much and it’s going to my head. ;) Secondly: Thank GOODNESS it’s Friday. Granted, I still have a neuro test to study for alllll weekend, but at least I won’t have classes.
Anyways, about that cookie dough… I stumbled upon this recipe for peanut butter-banana-chocolate chunk cookies. And let’s be honest my favorite flavor combination in the world is peanut butter + bananas + chocolate (I may be part monkey). Or perhaps cinnamon & chocolate. Or coffee & chocolate (side note: I just gave up caffeine and it’s killing me). Made according to the original recipe, these are quite healthy. Innards. I also went ahead and continued with my dough-ball obsession and tried to make them more ball-like.
Healthy Monkey CookiesMakes ~30Adapted from here. * Totally optional, creates a denser but also less healthy cookie. Preheat oven to 350F. Bake for 11-13 minutes or until just set. Like this: Ice Cream. July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think! No ice cream maker? No problem. Out of rock salt? Don’t need it! You can make this ice cream in just four easy steps. And let me just get one thing straight. This ice cream is so incredibly smooth and creamy you would never, ever know it’s not churned. Homemade Ice Cream without the machine couldn’t be easier! Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk.
Whip the heavy cream to stiff peaks… Add your flavors, toppings, and mix-ins to the sweetened condensed milk… Then fold in the whipped cream. That’s it! So what can you add to the cream & milk?? How about butter, cinnamon, and vanilla for… Cinnamon Bun Ice Cream! Cinnamon Bun Ice Cream Recipe Cinnamon Bun Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl. Pour into a 2-quart container and cover. Print Recipe. Monkey Bread II Recipe.