Archive for March, 2014

Frozen Banana Bites

My husband loves to snack. I have picked up on his snacking habits after we got married, which is probably the reason why my clothes began to shrink. Trying to find a healthy snack to eat can be hard, but these banana bites make it seam easy. It’s hard to keep them in stock once Brandon finds the bites in the freezer. He said this is the best recipe I have ever found on Pinterest.

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They look like some form of chocolate-covered candy and you couldn’t even tell there’s a banana on the inside. I read that these bites taste like ice cream, but the only ice cream I get out of it is the creaminess of the center. The recipe can be found at this blog.

I did find that the melted chocolate mixture hardens before I could finish dipping the bananas. Next time I am going to dip the slices into chocolate almond bark and peanut butter. I may even sprinkle walnuts or something else on top. There are numerous ways to alter this recipe. Let me know your take on this recipe.

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Chocolate Chip Peanut Butter Cookies

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These cookies are addicting! I honestly ate 12 last night without blinking an eye. I am ashamed, but they were worth it and so good. This was my first time to make these and it will not be my last. I believe that you will have the same feeling once you try the recipe.

My mom enjoys clipping recipes out of magazines and passing them along to me. I have her to thank for finding this recipe. I am not sure which magazine this recipe was published in, but it was published by the Skippy Peanut Butter brand. Thank you Skippy for this awesome recipe!

Here is Skippy’s version of the recipe:

Here is my version:
Chocolate Chip Peanut Butter Cookies

  • 1 cup peanut butter (I used Kroger brand creamy honey peanut butter)
  • 1 cup firmly packed light brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 3/4 cup Hershey’s Milk Chocolate Chips
  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In medium bowl, combine peanut butter, brown sugar, egg, and baking soda. Fold chocolate chips into batter. Drop rounded teaspoons of dough about 2 inches apart on the baking sheets. Do not flatten. Bake 6 or 7 minutes or until cookies are puffed and cracked. Let cookies firm up on baking sheets about 5 minutes. Place on wire rack to cool completely. Makes 28 cookies.

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    Please note: the cookies will slightly expand, but the teaspoon version ends up about the size of a half dollar. If you want bigger cookies, I would suggest using a tablespoon drop and increasing baking minutes. You might even want to double the recipe.

    Crustless Egg Custard

    Have you ever found yourself craving something sweet and you want it sooner than later? You rummage through the cabinets and the fridge to realize you need to run to the store in order to make something good. Well, never fear, this recipe will solve your sugar-craving needs. You will find most of these ingredients are already in your kitchen.

    I never ate this dessert, that I can remember, as a child, probably because I thought the word custard sounded gross. I can’t even remember the first time I ate it either, but when I do eat it, I think to the first time I ate it at my mother-in-law’s house. This would be a comfort food for me because it makes me happy and reminds me of my close connection with Brandon’s family. This recipe is from his mother’s collections. She published it a church cookbook, so I know she won’t mind me sharing with you.

    Crustless Egg Custard

    1 cup sugar
    3 eggs
    3 tsp flour
    1 1/2 tsp vanilla
    1/4 cup butter, melted
    1 (12 oz) can evaporated milk

    Preheat oven to 350 degrees. Combine all ingredients and mix with a blender. Pour into a greased and floured 9 inch pie plate. Bake for 30 minutes or until a knife inserted comes out clean.

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    We ate most of the custard before I got a picture. It was that good. 🙂 So, I took a picture of one of the last pieces left. The best part of this dessert is you can eat it cold or warm. I prefer warm, especially fresh out of the oven after it has been slightly cooled and firm.

    Note: When mixing ingredients, slowly add the eggs at the end while blending/stirring to prevent a scrambled egg pie.