I do not know what it is about bananas, but some months I CRAVE them, like I eat them with everything and put them in everything… and other months they disgust me. Not sure what that is about… This month, I like them :)
I also still love our Nutri-Bullet. I have talked about it on several other occasions, like here and here for frosting… but it just keeps getting better. When I ran across this recipe for banana pudding on pinterest, I knew I would have another use for it.
Plus, the pictures made it look so good I had to run to the store and get the ingredients right away. Again, strange banana cravings…
It is a super simple recipe, and takes like .3 seconds to make. You will need:
Note: This amount filled the large nutri-bullet cup up 3/4 of the way.
- 2 Bananas
- 1/2 C. Almond Milk or Coconut Milk
- 2-3 T. Chia Seeds
- Splash of Vanilla (optional)
- A nutri-bullet or blender
- Chop up your bananas
- Add the bananas, milk, and vanilla into nutri-bullet cup 0r blender.
- Blend for a few seconds or until it looks like a pudding consistency.
- Add the chia seeds and mix.
- Let pudding sit in the fridge to allow the chia seeds to get puffy, yes puffy…
I ate half that night for dessert and saved the other half in the fridge. It was even better the next day.
I am back to show you all the cupcakes from my first order last week that I mentioned here. They are simple, but bright and fun.
I am not a huge fan of icing in general, so I found this hard because I did not know what was to sweet or not sweet enough. Thankfully my mom was there to be my taste tester, and I think we made a good mix between the two of us. I HOPE :) haha
Ingredients: This recipe covered about 14 cupcakes, so I made two batches. One white and then hot pink.
- 1/2 c. Cream Cheese
- 1/2 c. Crisco
- 3 c. Powdered Sugar
- 2 t. Vanilla
Combine the cream cheese and crisco first, add powdered sugar one cup at a time and then add the vanilla. I used a hand mixer.
This recipe made a really white icing, which is what I was going for. I had initially practiced with my tie dye cupcakes and used butter instead of cream cheese/crisco, which resulted in a light yellow icing. That version was also a different consistency, which I did not like. It was much softer, even with more powdered sugar, it did not seem to help.
I went with a 2D tip and just held the bag vertical to the cupcake and squeezed a little to create each mini flower to create the whole flower look.
It was fun to step out of the cake pop making box. Hope everyone at the birthday party enjoyed them!
A month or so ago, my mom came home with a cake mix to make a tie dye cake. It had everything I needed in it (mix and dyes). It was a Duffy cakes mix, she got from Michaels, however, if you had a white cake and dye you could make this without the kit. She thought it looked cool and wanted me to make it. I just now got around to using it. It is rare for me to bake anything anymore for my house, so I decided to make my family cupcakes and practice my icing skills for a job coming up this Friday. (My first cupcake order… I am nervous haha)
The kit came with blue, yellow, and red dye and then instructions on how many drops of each color to make an orange, red (pink), yellow, green, blue, and purple. You combine the ingredients like normal and then divide the cake evenly into six bowls and then pour a little of each color into each cupcake holder. So I did a little pink, then a little orange, etc. until the cupcake holder was 3/4 full. You DO NOT mix the colors together at all. After you layer the colors, you just level it out by banging it on the counter, and bake. They turned out really cool.
Come back in a few days to check out the cupcakes I am making tomorrow.
Firstly, ITS MY BIRTHDAY! We are going to celebrate this weekend, and I am so excited. 23 will be a fun year, full of new opportunities and experiences. 22 was awesome…I graduated college, got a big girl job, started this blog, went on an awesome vacation, my cake pop business GREW like crazy, I learned a lot about myself and my relationships, and was happy with my life! If you are interested, here is a recap of last year’s birthday fun.
ANYWAY, Holiday cake pops are my favorite! Here is last year’s valentine’s day pops. Check out the link for more details…
Last year, Bakerella made mini cake pops around valentine’s day and I loved them. They were so simple, yet the way they were displayed was fun and bright. I decided to try it out this year. She made a few more cakes then I did, which is more work than I felt up to. However, even with one cake mine still turned out cute and I will have MINI ways to share my love this year. bahaha
Here they are!
I used tooth picks for the sticks
Happy Valentine’s Day everyone!
I have a birthday/basketball order to show you guys today! These cake pops were for a Mullen High School basketball player for her birthday. Her father contacted me to make a surprise order for her and her team mates, as she had a game on her birthday and they were going to bring them out after the game for the girls to enjoy. I hope everything went as planned for them, and that she loved them!
I am also VERY aware that at a first, quick glance these look like broncos cake pops. I am not one who really cares about football, or the Super Bowl, but they could easily be made into broncos cake pops, for those of you who feel tricked after seeing the pictures. haha They could be a great addition to that super bowl party this weekend. Also check out these football cake pops .
I love the way they turned out. The school colors are navy blue and gold, so I incorporated some gold with gold dust and gold ribbon. I also wanted to add some of the Mullen mascot, so I printed it out and put them on some sticks. Then orange, for the basketballs.
Each girl had their own with their number, and a basketball on the other half.
The birthday girl’s number was 32, so I displayed them out on the board in a 32 shape
These would be great for any sport. Whether it is a professional or high school team, they will be a hit.
Place Orders Below :)
My parents were talking about having french toast for breakfast this past weekend, and I have been trying to eat on the healthier side, so I decided to make some more paleo banana bread and use that for french toast bread instead of texas toast. This way I still get to enjoy one of my favorite breakfast foods, and do not have to feel any guilt about it.
Check out the link above for the recipe! This time I used a normal sized loaf pan instead of the mini loaf pan. This version was baked at the same temperature, but for 30-35 minutes.
I made it the day before so it could cool over night
I prepped the egg mixture– I used one egg, and poured enough almond milk that the bread would be covered when dunked in (Note: the bread is already very moist/dense, so I barely covered the bread in the mix)
and cooked them using a griddle set to 350 degrees. It took about 1-2 minutes per side.
EAT! You could top with berries, or berry syrup (like used with this recipe), pure maple syrup, honey, etc. I used a little cinnamon and that was all. The bread has a great flavor on its own. & of course, bacon.