Gone Bananas!

Trader Joe's Gone Bananas!

Yield: serves 2

WHAT YOU WILL NEED

• 1 banana
• 1 heaping cup dark chocolate chips
• 2 Tbsp coconut oil

INSTRUCTIONS

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1. Slice the banana and place the slices on a tray. Put the tray in the freezer until the bananas are frozen solid. About an hour.
2. Meanwhile place the chocolate chips and the coconut oil in a small microwave safe bowl or measuring cup. Microwave for 30 seconds and then stir. Microwave for another 15 seconds and stir again, until all the chocolate is melted and smooth. Put it back in the microwave for another few seconds if necessary. Don't over heat. Set the chocolate aside to cool.
3. When the bananas are frozen, dip them into the cooled chocolate and coat on all sides. I like set the slices on a fork and then use a spoon to help drizzle the chocolate all over. Let any excess chocolate drip off before setting the slice down on parchment or waxed paper. Put the slices back in the freezer right away.
4. You can store the slices in a zip lock freezer baggie once the chocolate has hardened.

Oreo Balls

Oreo Balls

1 Package regular sized oreos, crushed
1 (8 oz.) package of Cream Cheese, softened
1 package white almond bark
1 package chocolate almond bark

Prep time: 2 hours
Total time: 2 hours

1.  Using a blender or hand mixer, mix Oreos and cream cheese together.
2.  Roll into walnut sized balls
3.  Chill for an hour
4.  Melt approximately 3/4 package of white almond bark
5.  Stick a toothpick in an Oreo ball and dip it in the melted white almond bark
6.  Allow to harden on wax paper - takes about 15 minutes
7.  While waiting, melt about 1/4 package of chocolate almond bark
8.  When oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark (using a ziploc bag with a tiny hole cut in the corner)

Old Fashioned Cornflake Candy

Ingredients:

1 C. sugar

1 C. light corn syrup

1 C. peanut butter

6 C. corn flakes **

Directions:

1.  Cook the corn syrup and sugar {on medium heat} until the sugar dissolves.  

2.  Add peanut butter and stir until smooth.  

3.  Gradually add corn flakes, 1 C. at a time, while mixing.

4.  Remove from heat, then spoon mixture onto wax paper {or aluminum foil} and let cool completely.

**The official recipe calls for 6 C. of corn flakes, but you can use anywhere from 4-6 C. depending on how much you'd like to make and how crunchy or "gooey" you'd like your candy {use more cornflakes for more crunch}.  For this post and these pictures, we only used 4 C. of corn flakes, so keep that in mind when making yours.

ENJOY!

http://www.theteacherswife.com/2014/08/old-fashioned-cornflake-candy.html

AMAZING CUPCAKES

 EASIEST NO-FAIL CUPCAKE RECIPE

• 1 cake mix (I use yellow cake mix or white cake mix)
• 3 eggs
• 1 tsp almond flavoring

YES, THAT’S IT, no water or oil or other liquids!  All you do is mix the ingredients together and fill cupcake liners halfway.  Bake in a 350 degree oven for 14 minutes, remove and let cool. 

I modified this buttercream recipe from the America’s Test Kitchen Cookbook.  I love this recipe because it’s buttery, and have a very well-rounded taste.  Here it is:

ALMOND BUTTERCREAM FROSTING

• 2 tablespoons milk
• 1 teaspoon almond flavoring
• pinch of salt
• 2 1/2 sticks salted butter, softened
• 2 1/2 cups confectioners’ sugar

Beat this mixture for 5-7 minutes until light and fluffy.  ENJOY and try not to eat the whole bowl.

PIPING BAGS & TIPS:

When you are done with the light and fluffy buttercream mixture, add the frosting to a piping bag.  My favorite one is from Orson Gygi and it’s the 14″ bag.  With that I use one of two tips.  My very favorite tips for this are the ATECO brand #808 the simple circle one or #826 which is the star looking tip.  Depending on my mood, I use either of these.