Smooth, creamy, no-churn banana ice cream with a kick of peanut butter.
One super hot sunny day. Sweat dripping. Frozen bananas in the fridge. Left-over milk.
It’s time to make banana smoothie.
My little boy and his dad were playing basketball outside which means I have this teeny-weeny little chance to sneak in the kitchen to make something that will beat the heat. Something fast. Something easy. Done in a matter of minutes before my little boy returns and cling to me like a panda.
Good thing there were frozen bananas sitting in the fridge and some milk. Yes, this smoothie is made of two ingredients only!
Many of you might already know this but Continue reading
I mentioned in my previous post that I was looking for recipes where I can use my left-over sour cream and found this banana sheet cake and Back for Seconds’ Ganache Topped Peanut Butter Muffins. I was eyeing these muffins for a long time and now the time has come to make them.
These muffins have everything I love – peanut butter, banana, Reese’s peanut butter cups and most of all, CHOCOLATE GANACHE! Who doesn’t love ganache? It’s one of the best finger-licking-good desserts for me. I can eat a cup of it in one sitting. Continue reading
So I was choosing from my “To-Bake” list what recipe(s) I would try to make use of my left-over sour cream. I was looking for easy ones (I mean not time-consuming recipes) and spotted Simply Recipes‘ Banana Sheet Cake and this Peanut Butter Cup Muffins. Luckily, we have lots of overripe bananas. It’s really nice to have bananas at your fruit basket all year long. We, banana-lovers, can whip up something easy like banana cakes, banana muffins and banana bread.
This banana sheet cake calls for a 10×15″ baking pan. I only have 9×13″ but the size is too big for us so I halved the recipe and used an 8×8″ square pan. I was thinking of using a smaller pan like 4.5×8″ because I wanted a thicker/higher cake, but went on with 8×8″. It is a “sheet” cake after all. Continue reading