Well it’s Monday again, just like clockwork. But there is no need to just slog through the day. Chocolate peanut butter banana bites from delish.com are they perfect way to take a drab Monday and add some smiles! We’ve got this easy recipe along with which supplies you’ll need below, or you can watch the video tutorial here!
Line a large, rimmed baking sheet with parchment paper.
In a medium bowl, heat chocolate in 30 second intervals until melted. Heat peanut butter for 15 seconds in microwave or until runny.
In a medium bowl, mix chocolate and coconut oil until combined.
Into small baking cups, add teaspoon-sized scoops of chocolate. Top with a slice of banana, a teaspoon-sized scoop of peanut butter, and another scoop of chocolate. Repeat until you have used up all of your banana slices. Top with a pinch of sea salt.
Place tray in freezer for 2 hours, or until frozen. Serve.
Author: delish.com Prep time: 10 min. Total Time: 2 hrs. 10 mins.
Enjoy! Check back next week for another bite worthy recipe!
Happy Monday! Here in Central Indiana, the temperatures are already starting to drop and you can feel fall coming in the crisp mornings. And you know what fall means, right?! S’mores, pumpkins, and apples! Let’s kick off fall with a delicious breakfast recipe: Caramel Apple Cinnamon Rolls from the Little Spice Jar!
Central is here to make this recipe even more simple! Here’s exactly what supplies you’ll need:
In a medium microwave-safe bowl, combine the milk, water, and butter. Heat on high for 1 minute, remove and stir. Continue to heat in 30 second intervals, stirring after each, until the butter melts and the milk is warm. If the milk is hot, allow the mixture to sit on the counter for a few minutes. You want it to be warm to the touch before you proceed.
In the bowl of an electric mixer fitted with the dough hook attachment, add 3 cups of flour, sugar, salt, powdered milk, and the yeast. Add the warm milk mixture and the egg. Beat on medium-low speed to combine. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides and form a ball. I needed the entire 3/4 cup for my dough. Continue running the dough in the machine for another 5 minutes on the medium-low speed setting. Remove dough from hook and cover with dough (just the doughs surface) with plastic wrap. Let dough rest for 10-15 minutes.
To make the cinnamon brown sugar:
In a small bowl, whisk together the brown sugar, cinnamon and ground nutmeg until combined.
To make the caramel apple cinnamon rolls:
When the dough is ready, turn it out onto a lightly floured work surface. With a floured rolling pin, roll out the dough into a 14×10 inch rectangle. (you can trim the edges with a pizza cutter if you want the dough to be a perfect rectangle). Using a small spatula, spread the softened butter out evenly over the entire surface of the dough. Sprinkle evenly with the cinnamon brown sugar mixture. Top with apple and pecan pieces. Drizzle 1/2 cup of caramel sauce on top. Roll up the dough tightly, cut into 12 even pieces and place in a lightly greased 9-inch round or 13 x 9 rectangle pan*. I used dental floss to cut my cinnamon rolls, it’s easier than using a knife.
Loosely cover the rolls with a towel and allow to rise in a warm, dark place for 20-25 minutes. If you have the time, allow them to sit for 35 minutes, that’s even better. [b]Here’s a tip:[/b] heat a 200 F degree oven, Turn the oven OFF and place the rolls inside oven and allow them to rise. It’s the perfect little trick to get them to rise in 20 minutes.
When dough has risen, uncover the dish. Place a rack near the middle of the oven and preheat the oven to 350 degrees F. Bake the caramel apple cinnamon rolls for 15-18 minutes or until the rolls are golden and cooked through. Remove and let cool on a wire cooling rack for 5 – 10 minutes. Drizzle with the remaining caramel sauce and serve warm. Serve with additional caramel sauce or powdered sugar.
If you bake these cinnamon rolls in a 9-inch round pie pan only 11 of the rolls will fit. 12 rolls fit in a 13 x 9 rectangle pan. Also, you can bake these in muffin pans to get individual caramel apple cinnamon rolls.
Mondays can be tough. You enjoyed a great weekend and now it’s back to the hustle and grind! Give yourself something to look forward to tonight with a new 15-minute, easy and delicious recipe. Take a bite out of S’mores Krispie Treats from Renee’s Kitchen Adventures!
This is one of my favorite dessert recipes because it is so quick, easy, and delicious! Central is here to make it even easier! Here’s exactly what supplies you’ll need:
pinch of salt
5 cups mini marshmallows, divided
6 – 7 cups Graham cereal pieces
3 – 1.55 oz. Hershey’s® Milk chocolate bars, broken into pips
Spray a 9″ x 13″ pan with cooking spray. In a large stock pot, melt the butter and salt over medium heat. Once it is melted, add 4 cups of the mini marshmallows and stir until they are completely melted.
Take mixture off heat and add in the cereal and stir. Add in the extra cup of mini marshmallows and stir to just combine.
Working quickly, pour half the mixture into the prepared pan and press down then top with half the Hershey’s pips. Pour the rest of the mixture onto the chocolate and press down then top with the rest of the chocolate.
Allow to sit at room temperature for several hours to set up OR place in refrigerator for about an hour.
Remove from pan and cut into bars.
Yield: 24 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 05 mins.
Total time: 15 mins.
Enjoy! Check back next week for another bite worthy recipe!
This week’s Recipe of the Week comes from Central’s Tracey Rector. Tracey is allergic to peanuts and potatoes, so for this Thanksgiving she came up with a way to eat her own version of “mashed potatoes”. Here is her recipe for Baked Mashed Cauliflower:
Around 15 million Americans have a food allergy–and I happen to be one of them. Peanuts and potatoes. Thankfully they aren’t dangerous, just enough for me to have changed my diet. I found out about the allergy about seven years ago, so it’s been seven years since I have had mashed potatoes at Thanksgiving. (I’m totally okay with it though, you’d be amazed to know what you can live without when it doesn’t make you feel well.)
It wasn’t until this year I started experimenting with recipe swaps and I tested out different things with cauliflower as a substitute for potatoes. Of course, nothing beats a heaping pile of mashed potatoes, but I think I found the next best thing. I recently stumbled on this recipe from Pride and Vegudice called “The Best Mashed Cauliflower” and it has been the best I’ve had yet. I made a few changes which is what I will share below, but be sure to pop over to their site and view the original version.
· 2 medium-sized heads of cauliflower, washed and chopped into florets (I actually used two 12 oz. bags of frozen cauliflower from my local Kroger)
What could be better than a battle royal of your favorite sweets? Not much. However, could one tasty treat truly push the other out of the lime light and into oblivion (as some writers around the web might hope)? Probably not too likely.
You may then be asking, “Why do so many people care about cupcakes and pies?!” With articles popping up everywhere from blogs to the Wall Street Journal , the answer is that everyone has their opinion on what is best. And unlike many other trendy food items, cupcakes and pie are commonplace in most people’s everyday lives (especially in childhood).
There are also businesses involved in the confectionary clash. Shops and companies dedicated to selling baked goods have become huge money-makers in recent years due to such a great demand and a usually low start-up cost. We spoke to the experts, Michael D. Wickersham of Wick’s Pies, Inc. and Courtney Gorman of Sweet Lucinda’s , to get their thoughts on what makes theirs the best goodie in this melee.
Wickersham “was born in the Pie business.” His father started the now famous Wick’s Pies in Winchester, Indiana, from the restaurants he owned and operated. He started making pies because he couldn’t find one he felt was good enough for his customers. The business started with 20 pies a day and is now up to about 10,000 per day.
Gorman’s baking also grew from her roots. She says, “Most of my recipes originate from my mom (Sweet Lucinda) or grandmother.” Gorman adds, “When I was a very little girl my mom would bake for us all the time…my birthday parties were the best!” These birthday delicacies and comforting memories like it are what inspired her to start her own bakery.
But it’s not all just about family recipes and good memories. Both Wickersham and Gorman have their thoughts on what makes their sweet delights the clear front runner.
Wickersham’s biggest line of defense for the pie is their health benefits. “Many pies are made with fresh fruit. Some pies are made with vegetables, some with milk, some with chocolate, and some with nuts. Pies offer protein, dairy, fruit, vegetables, grains. Come to think of it a slice of pie looks like a pyramid and could be used as a dietary pyramid,” he said. He goes on to add that while cupcakes may be trendy, “Pie is America’s Dessert.”
Gorman feels that cupcakes are big because, “They are individual, personal cakes that make everyone feel special. They are great for events and parties because they require no work…people can grab and go. You can get a smattering of flavors instead of just one in a cake.” She continues saying, “And sweets seem to be a treat that people are willing to still invest in.”
So which one is best? Do trends beat out classics? Is it better to share or have it all to yourself? There’s no better way to decide then to put the two rivals head to head.