Banana Snack Cake

With, how to use over-ripe bananas and make something sugar-free for my honey, as the question…this is the answer. It’s a healthy, sugar-free, low-calorie, moist, flavorful banana snack cake. Yes, my husband chooses not to eat sugar. You might be wondering how a sugaraholic/chocoholic gal and a sugar-free guy are married and work things out? Well, things are pretty good, we have it worked out and it will be 30 years in April. I eat as much sugary/chocolatey sweets as he eats tortilla chips…it’s magical!

Banana Snack Cake

1/2 cup butter, softened
1/2 cup unsweetened applesauce
1 cup Splenda No Calorie Sweetener
2 eggs
1¾-2 cups mashed ripe banana
1/2 cup buttermilk
1 tsp vanilla
1 cup all-purpose flour
1 cup wheat flour
1 cup old fashioned oats
1½ tsp baking soda
1 tsp salt
1/2 cup coconut (it is sweetened, a tiny cheat)
1 cup chopped walnuts

Preheat oven to 350°. In large bowl with electric mixer, cream butter, applesauce, and Equal. Mix in eggs, mashed banana, buttermilk, and vanilla. Add flour, wheat flour, oats, baking soda, and salt; mix just until combined. Fold in coconut and chopped nuts. Pour cake batter into sprayed 9″x13″ baking pan. Bake 25-30 minutes. Cool. Cut into 20 servings, approx 180 calories per serving. It is a very moist, flavorful, healthy cake!

The I don’t care about healthy, no sugar and calories version:
*Omit applesauce and add 1 cup butter total
*Replace Splenda with sugar
*Omit wheat flour and add 2 cups all-purpose flour total
*Add 1 cup chocolate chips
*Frost with Buttercream or Cream Cheese Frosting
*Please don’t be fooled that making these changes keeps the calorie count per serving at 180. ;o)

One Year Ago: Dark Chocolate Heaven Cake Dark Chocolate Heaven Cake

Two Years Ago: Caramel Filled Peanut Butter Brownies Caramel Filled Peanut Butter Brownies

Three Years Ago: Quick Dinner Muffins Quick Dinner Muffins

 

Candy Popcorn

A perfect snack for the big game, or anytime!

Candy Popcorn

12 cups popped popcorn
1/3 cup butter
1/2 cup light corn syrup
1 cup sugar
Gel food coloring of your choice
1/2 tsp baking soda

Preheat oven to 225°. Lightly spray baking sheet, set aside. Put popped popcorn in large bowl. In medium saucepan over low heat, melt butter. Stir in corn syrup and sugar. Bring to boil stirring constantly, turn heat down to simmer to keep the mixture boiling and cook 3 minutes. Remove from heat and stir in food color and baking soda. Pour candy mixture over popcorn and stir to coat completely. Spread popcorn out on prepared baking sheet. Bake in oven for 40 minutes, stir every 10 minutes. (*I skip the oven part and it turns out great and saves a lot of time. I stir gently and break apart into little bitesize popcorn balls as it cools). Remove from oven and stir popcorn gently as it cools. Recipe from ourbestbites.com.

One Year Ago: All Star Vanilla Cupcakes All Star Vanilla Cupcakes 2

Two Years Ago: Maple Cinnamon Rolls (No Yeast!) Maple Pecan Cinnamon Rolls 2

Three Years Ago: Bacon Cheeseburger Ring Bacon Cheeseburger Ring 2

Chocolate Covered Everything!

Sometimes I just feel like dipping! My husband and I have a favorite grab-and-go snack, peanut butter crackers. We have done a taste test of all the different brands and have our favorites. My husband prefers Keebler and I prefer Munchies by Frito-Lay. I believe it’s safe to say that we would eat any brand when it’s chocolate covered. After covering quite a few peanut butter crackers in chocolate, I start thinking what else needs a coat of chocolate? Tortilla chips. Oh my goodness, yummy! Please try it sometime. Then, when you have some melted chocolate left, throw in some nuts and raisins to coat and make clusters. This time I threw in almonds and dries cranberries. Happy snacking!

Chocolate Covered Peanut Butter Crackers

Chocolate Covered Tortilla Chips

Almond & Cranberry Chocolate Clusters

1 cup semisweet chocolate chips
2 tsp shortening

In a double boiler over medium heat, melt chocolate and shortening, stirring until smooth. Turn heat down to low or turn off (can turn back on if chocolate starts to set up). When I dip, I use two forks to pick the item up and let excess chocolate drip off. For clusters, use a spoon. Set on sheet of wax paper on a baking sheet to set up. To set up quickly, put in refrigerator for about 15 minutes.

One Year Ago: Ham & Swiss Ring with Mustard Sauce Ham & Swiss Ring with Mustard Sauce 1

Two Years Ago: Supreme Pizza Ring Supreme Pizza Ring 2

Three Years Ago: Glazed Cinnamon Snack Cake Glazed Cinnamon Snack Cake

Homemade Graham Crackers

Grab a glass of milk and let’s get dipping!

Homemade Graham Crackers

1½ cups flour
1 cup whole wheat flour (I used Bob’s Red Mill whole wheat graham flour)
1/2 cup dark brown sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 cup cold butter, cubed
1/4 cup honey
1/4 cup water

Preheat oven to 350°. In large bowl, stir together flour, whole wheat flour, dark brown sugar, salt, cinnamon, and baking soda. Cut in butter until mixture is crumbly. Add honey and water and mix until dough comes together (can use a mixer or food processor). Form dough into a disc, roll out on lightly floured surface (between two pieces of wax or parchment paper works well) to about 1/4″ thickness. Cut into crackers (with pizza cutter) or shapes (with cookie cutters). Place on silpat or parchment lined baking sheet. Bake for 14-15 minutes. For fun, melt about 3/4 cup chocolate chips over a double boiler with a little shortening, dip crackers, and lay on parchment or wax paper to set up. While chocolate is still soft, sprinkle with toffee bits or sprinkles.

Homemade Graham Crackers 2

One Year Ago: Homemade Power Bars Homemade Power Bars

Two Years Ago: Peasant Bread Peasant Bread 1

Three Years Ago: Coconut Pecan Oatmeal Cookies Coconut Pecan Cinnamon Chip Oatmeal Cookies

Cheddar Wafers

It’s time to think game food, the big football games are here. Homemade cheddar crackers, something a little different and fun! Buttery and flavorful.

Cheddar Wafers

2 cups grated cheddar cheese
1/2 cup butter, softened
1/4 tsp celery seeds
4 tsp Worcestershire sauce
1/4 tsp dry mustard
1/8 tsp cayenne pepper
1 cup flour
1/4 tsp season salt
salt for baking sheet

In standing mixer or food processor, mix cheese, butter, celery seeds, Worcestershire, dry mustard, and cayenne. Add flour and mix or process until combined. Gather dough into a ball and knead on a lightly floured surface. Shape dough into a 12″ log, wrap in plastic and refrigerate until firm.

Preheat oven to 350°. Sprinkle two baking sheets with salt. Slice the log into 1/4″ thick slices and place 1″ apart on baking sheets. Bake wafers for 18-20 minutes, or until lightly browned on the bottom and around edges. Transfer them to a wire rack to cool before serving.

One Year Ago: Peanut Butter Chocolate Chip Reeses Cookies Peanut Butter Chocolate Chip Reeses Cookies

Two Years Ago: Maple Pecan Cinnamon Rolls Maple Pecan Cinnamon Rolls

Three Years Ago: Cheese Bread Cheese Bread

Chewy Granola Bars

These granola bars are so easy to make, a perfectly delicious treat! Recipe from moneysavingmom.com.

Chewy Granola Bars

2½ cups Rice Krispie Cereal
1¾ cups oats
1/4 cup wheat germ
1/2 cup each of other mix-ins (raisins, coconut, craisins, nuts, sunflower seed, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Combine Rice Krispies, oats, wheat germ, and mix-ins in large bowl. In saucepan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla, mixing until smooth. Pour over dry mixture and stir until well coated. Let cool for 5-10 minutes then gently stir in mini chocolate chips. Press into sprayed 9″x13″ pan. Let cool and set up then cut into bars.

One Year Ago: Dark Chocolate Mint Cupcakes Double Frosted Dark Chocolate Mint Cupcakes

Two Years Ago: Peanutty Pretzel Brownies Peanutty Pretzel Brownies

Three Years Ago: Cookies’n Cream Fudge White Chocolate Cookies 'n Cream Fudge

Breakfast Cookies

Grab ‘n’ Go!

Breakfast Cookies

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup creamy peanut butter
1/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1 cup wheat flour
1 cup old fashioned oats
1 cup crushed Total Whole Grain Cereal
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
1/2 cup shredded coconut
3/4 cup mini chocolate chips

Preheat oven to 375°. In large bowl with electric mixer, cream butter, applesauce, peanut butter, sugar, and brown sugar. Add egg and vanilla. In medium bowl, stir together flour, wheat flour, oats, Total cereal, baking soda, and salt. Mix dry ingredients into creamed mixture just until combined. Mix in walnut, coconut, and mini chocolate chips. Drop 2″ scoops of batter onto silpat or parchment lined baking sheets. Press down with bottom of glass dipped in sugar to flatten to 3″ in diameter. Bake 7-8 minutes. Makes 32 cookies. 140 calories and 20 carbohydrates per cookie.

One Year Ago: Chocolate Zucchini Bread Chocolate Zucchini Bread

Two Years Ago: Cake Mix Rice Krispie Treats Cake Mix Rice Krispie Treats

Three Years Ago: White Chocolate Macadamia Blondies White Chocolate Macadamia Nut Blondies

Cinnamon Breakfast Biscuits

I’m just messing around this morning in the kitchen as the sun comes shining in. Lovely morning for a biscuit, but with something more!

Cinnamon Breakfast Biscuits

Biscuit Dough:
2 cups flour
1 Tbl baking powder
2 Tbl sugar
1 tsp salt
3 Tbl shortening, butter flavor
2 Tbl butter, cold
1 cup buttermilk, cold

Cinnamon Filling:
2 Tbl sugar
2 Tbl brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 425°. Stir together flour, baking powder, sugar, and salt. Cut shortening and butter into flour mixture with pastry cutter or two knives until crumbly. Add buttermilk and stir until just barely combined. The less biscuit batter is touched the better. Let dough sit while mixing together filling, stir together sugar, brown sugar, cinnamon and nutmeg. Turn dough out onto well floured surface. Remember, the less handleing the better. Gently roll out to a 9″x12″ rectangle. Sprinkle all the filling evenly on one half, 9’x6″. Fold in half to make a 9″x6″ rectangle. Cut into six 3″x3″ pieces. Transfer with floured spatula to silpat lined baking tray, about 1/2″ apart. Bake 12-14 minutes, until golden brown.

One Year Ago: Apple Butter Cinnamon Chip Sweet Rolls Apple Butter Cinnamon Chip Sweet Rolls

Two Years Ago: Cream Cheese Onion Rolls Cream Cheese Onion Rolls

Three Years Ago: Banana Cardamom Cupcakes Banana Cardamom Cupcakes

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Crazy for Coconut!

I love coconut, how about you? Here are some ideas for your coconut cravings…

Toasted Coconut Cream Pies   Coconut Macaroons   Toasted Coconut Banana Bread

Coconut Pecan Cinnamon Chip Oatmeal Cookies   Orange Coconut Pecan Cake   Coconut Cupcakes

Dark Chocolate Coconut Brownies   Coconut Pecan Oatmeal Bread   Coconut Chocolate Chip Cookies

Coconut Almond Chex Mix  Black Bottom Coconut Macadamia Bars  Pecan & Coconut Cream Popcorn  Double Coconut Cream Pie

Chocolate Coconut Crunch Cookies   Raspberry Coconut Muffins   Pineapple Coconut Coffee Cake

Coconut Bundt Cake   Coconut Spice Bars   Double Chocolate Coconut Cookies

Lemon Blueberry Bread with Coconut   Chocolate Chip Coconut Date Nut Bars   Coconut Bites

Chewy Coconut Oatmeal Cookies   Chocolate Coconut Cookie Bars   Oatmeal Cake with Chocolate Coconut Pecan Frosting

Coconut Toffee Ricotta Cheese Cake   Pineapple Coconut Muffins with Almond Crunch   Coconut Vanilla Oatmeal Cookies

One Year Ago: Chocolate Red Velvet Cupcakes Chocolate Red Velvet Cupcakes

Two Years Ago: White Chocolate Cranberry Macadamia Nut Cookies White Chocolate Cranberry Macadamia

Three Years Ago: Parmesan Herb Rolls Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Almond Chex Mix

April Fools! The joke is, you make this recipe of Coconut Almond Chex Mix and you won’t be able to stop eating it! It is so very good, sweet and chewy. Oh dang it, in order to make this post I made this Chex Mix and it is sitting right here in my kitchen…I guess the joke is on me!

Coconut Almond Chex Mix

7 cups Rice Chex cereal
5 cups Golden Grahams cereal
1½ cups sweetened shredded coconut
1 cup sliced almonds
3/4 cup butter
1 cup sugar
1 cup light corn syrup

In large bowl, stir together Rice Chex, Golden Grahams, coconut, and almonds. In large saucepan over medium heat, stir together butter, sugar, and corn syrup and bring to”soft ball” stage…about 235° on candy thermometer. Pour over cereal mixture and gently stir until all is well coated. If you want to add M&Ms, or other candies continue stirring until cooled enough not to melt when added. Spread mixture out onto silpat lined baking sheet to cool completely. Store in airtight container.

One Year Ago: Snickerdoodle Cupcakes Snickerdoodle Cupcakes

Two Years Ago: Coconut Toffee Ricotta Cheese Cake Coconut Toffee Ricotta Cheese Cake

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.