So easy…so delicious. Tastes like Banana Bread but better. I serve it with a dusting of powdered sugar for breakfast and with the frosting for dessert. You can’t go wrong either way! I jazzed up the original recipe found at ButterYum to include yummy chocolate and crunchy walnuts but you can leave them out if you prefer.
1 1/3 cup sugar
1 cup sour cream
4 tablespoons butter, softened
4 super ripe bananas
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup mini chocolate chips (optional)
1/3 cup chopped walnuts (optional)
1) Preheat oven to 350 degrees (375 if using a metal pan). Coat a 13×9 pan with cooking spray.
2) With a mixer, cream together sugar, sour cream, eggs and softened butter. Add bananas and vanilla and mix until well combined.
3) Add in flour, salt and baking soda; mix well.
4) Add in chocolate chips and/or walnuts; mix well.
5) Pour into prepared pan. Bake for 30-40 minutes.
2 tablespoons unsalted butter, softened
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar
1) Cream butter and sugar together until smooth. Slowly add the heavy cream and vanilla. Spread on cooled cake.
After getting so many requests for the recipe at tonight’s Girlz Night Out, I decided to post this easy and yummy recipe. Its perfect for after a day of skiing, sledding or, if you are like me and prefer indoor sports, holiday shopping.
Pumpkin Spice Lattes
1/2 cup pumpkin puree (not pie filling)
1/2 cup vanilla (yes, that is correct…1/2 a cup)
2 teaspoons cinnamon
1/2 cup sugar
6 cups strongly brewed coffee
6 cups milk (I used 1% but you could use whatever you have on hand)
1. Combine the pumpkin, vanilla, cinnamon and sugar together using a whisk.
2. Slowly add the warm coffee to the pumpkin mixture while continuing to whisk.
3. Slowly add the milk; again continue to whisk until well combined.
4. Pour into Crockpot. Cook on low for 2 hours.
5. Serve in mugs and top with whipped cream and a dash of cinnamon.
Like I’ve told many of you who have stayed at the B&B, I can make just about anything as long as it has an egg in it but weeknight dinners are not my friend. The thought of dirtying the kitchen partnered with finding something the picky taste buds of my kiddos will enjoy sometimes seems overwhelming. I came across this recipe and my hubby has actually named it a TOP 5 dinner and suggested that it be added to our regular weeknight rotation. Therefore, the recipe must be shared with the world!
Honey Sesame Crockpot Chicken – as adapted from Chef-in-Training.com
- 2 pound boneless, skinless chicken breasts
- Salt and pepper
- 1 cup honey
- 1/2 cup soy sauce
- 3 tablespoons diced onion
- 4 tablespoons ketchup
- 2 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 4 teaspoons cornstarch dissolved in 6 Tablespoons water
- Sesame seeds
- Season both sides of chicken with lightly with salt and pepper, put into crock pot.
- Combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes in a small bowl. Pour over chicken.
- Cook on low for 3-4 hours or just until chicken is fully cooked.
- Remove chicken from crock pot; leave the sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
- Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
- Cut chicken into pieces then return to the crockpot. Coat the chicken with the sauce before serving.
- Sprinkle with sesame seeds and serve over rice.