Banana Chocolate Sprinkle Cake with Peanut Butter Glaze

Banana Chocolate Sprinkle Cake with Peanut Butter GlazeHere is that crazy cake I was telling you about the other day, which I ate my fair share of.  It was inspired by two things: a craving for my Yellow Sheet Cake with Chocolate Frosting, and drooling over Ambitious Kitchen’s Funfetti Yellow Birthday Cake.  I wanted to make some sort of yellow bundt cake with sprinkles and chocolate.

So, I created this Banana Chocolate Sprinkle Cake with Peanut Butter Glaze.
Banana Chocolate Sprinkle Cake with Peanut Butter Glaze2 The cake is a moist banana cake with chocolate sprinkles, chocolate chips, and a peanut butter swirl.  The glaze is a powdered sugar-peanut butter glaze, and then I topped it with chopped peanuts and chocolate sprinkles.

I thought this cake was really good for dessert… and even breakfast or brunch.  It has bananas!  Bananas=breakfast.
Banana Chocolate Sprinkle Cake with Peanut Butter Glaze5
If you’re a banana fan, you’ll definitely love this cake.  It always surprises me when somebody doesn’t like bananas.  They’re so good and my absolute favorite fruit!  I topped this cake with salted caramel gelato.  Mmm.  Enjoy!
Banana Chocolate Sprinkle Cake with Peanut Butter Glaze4Banana Chocolate Sprinkle Cake with Peanut Butter Glaze

Ingredients:
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 medium ripe bananas, finely mashed
2 large eggs
1 teaspoon vanilla extract
1 cup warm milk
1/2 cup semisweet chocolate chips
2 tablespoons chocolate sprinkles
1/4 cup creamy peanut butter
Glaze3 tablespoons creamy peanut butter
2/3 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
Chocolate sprinkles + crushed peanuts

Instructions:
 Heat oven to 350 degrees F.  Spray a bundt pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and banana until creamy - about 1-2 minutes.  Beat in egg, one addition at a time, until well incorporated - about 2-3 minutes.  Reduce mixer speed to low and beat in dry ingredients, alternating with milk, until just combined.  Stir in chocolate chips and sprinkles until combined.  Pour batter into prepared pan.  Swirls blobs of peanut butter throughout the batter.

Bake 45-55 minutes (mine took about 50), or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack for 10-15 minutes before releasing from pan.

To make the glaze - warm the peanut butter in the microwave for 20-30 seconds; whisk in confectioners' sugar, milk and vanilla until well combined.  Drizzle glaze on top of cake.  Sprinkle sprinkles (ha!) and peanuts on top.

Makes 10-12 servings

Easy Cherry-Berry Crisp For Two

Berry Crisp
  This recipe is hardly worth a post.  IT’S SO EASY and pretty stupid.  Really, I just wanted to stop in and say hello to you all before I head to work.  Hello!  Hopefully you’re having a good week!  What have you been up to?  What have you been eating?  I did make that cake and eggplant parmesan I mentioned.  The cake will be in a future blog post. 

IMG_20140812_132109
 The parmesan was just a little something I threw together; sauteed baby bella mushrooms, eggplant, breaded zucchini covered in shredded parmesan and homemade tomato sauce with fresh herbs.  It hit the spot.  I need to make homemade sauce more often.  I also used the salting technique on the eggplant to remove excess water.  Oooh fancy look at me. 

IMG_20140811_194233Now it’s time to talk about the easiest dessert ever.  You could throw this together in minutes, serve it to your family and friends, and they’d never know you used only three ingredients.  One of them being a packet of instant oatmeal…

Yup, one day I was feeling nostalgic and bought a box of those flavored oatmeal packets.  I used to love them.  Did you?  What was your favorite flavor?  I think I liked them all… but maybe peach??  They’re really not tooo bad.  They’re just so sweet!  I’m having trouble finishing the box – so that’s why I turned them into dessert.  Take your favorite berries or cherries, place them in a couple of ramekins, then mix together the oatmeal packet mixture with some butter.  Sprinkle the crumbly mixture on top and bake the little crisps for 20-25 minutes.  BAM then you have dessert!  Serve with vanilla ice cream (if you have any).

Berry Crisp2 Easy Cherry-Berry Crisp For Two

 Ingredients:

 1 cup cherries & berries (I used blueberries)
1 packed maple or cinnamon oatmeal
1 1/2 tablespoons cold butter, cut into small pieces

Instructions:
Heat oven to 350 degrees F.

Place berries in two ramekins.  In a small bowl, using your fingers, knead together oatmeal and butter until well incorporated.  Sprinkle mixture on top of berries.  Bake 20-25 minutes or until bubbly and golden brown.

Makes 2 servings

Secretly Healthy Chocolate Zucchini Muffins

Chocolate Zucchini Muffins2
My coworkers were a little jealous when I pulled out these Chocolate Zucchini Muffins to eat for breakfast.  I felt bad for not bringing extras, but the fact is, I wanted them for myself (and Eric – he liked them too!) 

They thought I was eating chocolate cupcakes for breakfast, and while I’m not opposed to that (at all), I was actually eating a secretly healthy chocolate muffin. 
Chocolate Zucchini Muffins3
There is some brown sugar and a teensy bit of butter in these, but it’s absolutely necessary.  Nobody wants to eat gross-tasting baked goods, even if they are super healthy and good for you.  Oh, and yes, the chocolate.  I used unsweetened dark cocoa powder and a small amount of chocolate chips.  All of the healthy-goodness comes from a hearty amount of shredded zucchini, and unsweetened applesauce. 

I knew these muffins were good when I tasted them hot out of the oven, but I didn’t know how good until later.  The flavor and moisture seemed to improve later in the day and the following days after I baked these. 

You could play around with different types of flour in this recipe.  I used all-purpose, because that’s what I had on hand.  I think maybe half oat flour-half all-purpose might work out well.  Enjoy!  Now I’m off to bake or cook.  I want to bake a cake and make eggplant parmesan. 
Chocolate Zucchini MuffinsSecretly Healthy Chocolate Zucchini Muffins
 
Ingredients:

 2 cups all purpose flour
1/4 cup unsweetened dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon melted unsalted butter
1/3 cup brown sugar
1 cup unsweetened applesauce
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 1/2 cups shredded zucchini (peeled)
1/3 cup chocolate chips plus additional for topping

Instructions:
Heat oven to 350 degrees F.  Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, applesauce, honey, vanilla and egg until well combined.  Reduce mixer speed to low and beat in zucchini until combined.  Beat in flour mixture until just combined.  Stir in chocolate chips until combined.

Divide batter into muffin cups.  Sprinkle additional chocolate chips on top.  Bake 15-20 minutes or until well risen and a toothpick inserted into muffin comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 dozen muffins

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