••••PET TIPS••••

(photo-google+)

••••MORE BANANA RECIPES••••

(photo-Pinterest.com)

••••BANANA HEALTH TIP••••

(photo-prevent disease.com)

••••SO LONG••CHRISTMAS IN JULY••••

(photos-tonicollectables.com & google+)

••••BANANA SPLIT••••

Source: oneingredientchef.com & photos also & clip art.com)

••••INGREDIENTS••••

•1-2 fresh bananas

•4 frozen bananas

•1 teaspoon vanilla

•6 frozen strawberries, divided 

•1 TB cocoa powder

•1/4 cup fresh or frozen pineapple

•2 TB cacoa nibs

•1 can full-flat coconut milk

•3 fresh or frozen cherries

•2-3 TB walnuts

Prep: Make sure you have 4 frozen bananas in your freezer and a can of coconut milk that has been chilling in the refrigerator for at least 2 hours.

Step One: Banana Ice Cream

Start by making some whipped banana ice cream. I have an entire post on this but it’s incredibly simple: cut up all 4 bananas into very thin rounds, add them to a food processor with a teaspoon of vanilla, and pulse for 2-3 minutes until all the banana pieces are broken down and the mixture is whipped into a smooth soft-serve consistency.

Now, divide this into three equal bowls. One will be vanilla (and it’s done, pop it back in the freezer to harden). Add the second third back into the processor with 3 frozen strawberries and whip until the strawberries are incorporated (add this to the freezer to harden). In the final third, add about 1 tablespoon of cocoa powder and whip until incorporated (again, add this to the freezer to further harden).

Step Two: Toppings

While the ice cream is becoming a little more firm, prepare the toppings. We’ll use crushed strawberries on the strawberry ice cream, crushed pineapple on the vanilla, and cacao nibs (instead of chocolate sauce) on the chocolate ice cream.

Take two ramekins and add a few frozen strawberries to one and a few chunks of frozen pineapple to the other. Microwave these for a few seconds until soft and use a fork to mash them: voila, crushed pineapple and strawberries. Refrigerate these until ready to assemble. Also, set aside 2 tablespoons of cacao nibs. 

Step Three: Whipped Cream

Make the coconut whipped cream. Again, I have a separate recipe that describes this process in detail  but it’s very easy. A can of full-fat coconut milk should separate into the solids and liquids when refrigerated. To make coconut whipped cream, simply spoon all the solids into a bowl and use a hand mixer to whip into whipped cream. Done.

Step Four: Assemble

Slice 1-2 ripe bananas in half and place them along the edges of a long, narrow dish. Add the three flavors of banana ice cream (which should be a bit more firm by now), top the vanilla with crushed pineapple, strawberry with crushed strawberry, and chocolate with cacao nibs.

Finally, add a dollop of coconut whipped cream to each scoop of ice cream, top each dollop with a fresh (or frozen, if out of season) cherry, and sprinkle a few crushed walnuts over everything. For best results, serve (or freeze) immediately because this will begin to melt very quickly. 

••••BANANA CHOCOLATE TOFFEE CUPCAKES••••

(Source: dessertnowdinnerforlater.com & photos also)

Banana Chocolate Toffee Cupcakes

 

Ingredients

For the cupcakes:

• ½ cup unsalted butter
• 1 cup mashed ripe banana, about 2 large bananas
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅛ tsp cinnamon
• ½ cup whole milk

For the frosting:

• ¾ cup unsalted butter, room temperature
• 2 cups powdered sugar
• ½ tsp vanilla extract
• 2 Tbsp heavy cream
• 3 Tbsp chocolate toffee bits, you can always add more if desired

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat butter in a small saucepan over medium heat for 2 to 4 minutes, or until browned.
3. In a large bowl, combine the browned butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.
4. Measure flour by fluffing it with a fork then lightly spoon it into a dry measuring cup, level the top with the back of a knife. Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the banana mixture alternating with the milk. Begin and end with the flour mixture.
5. Line a 12 cup muffin pan with paper cups. Spoon ¼ cup of batter into each cup. Bake for 20 to 24 minutes or until the cupcake springs back when touched. Remove from pan immediately and allow the cupcakes to cool completely on a wire rack.
6. To make the frosting: Beat the butter on medium speed until fluffy. Add the powdered sugar; beat on low until smooth. Beat in vanilla extract and heavy cream just until incorporated. Fold in toffee bits. Spread the frosting over the cupcakes and top with additional toffee bits if desired.

Notes

Recipe from Jen at Baked by an Introvert

3.2.2925

Read more at http://www.dessertnowdinnerlater.com/2014/09/banana-chocolate-toffee-cupcakes/#lKegm8lGVhsY5WaO.99

••••HAPPY BIRTHDAY JACKIE!!!••••

••••YOU ARE TRULY AN INSPIRATION!! 

••••YOU WILL LIVE IN OUR HEARTS FOREVER!!

(photos-gallery4share & Pinterest.com & Google+ & kappboom wallpaper)

••••HAPPY BIRTHDAY EVANA!!!••••

••••Thanks EVANA for all your encouragement and continuous support with this blog!!!

(photos: kappboom wallpaper & Kathy photo & fundme.com & devoringthenextbite.com & Pinterest.com)

••••BANANA JAM••••

(Source: confessionsofaoverworkedmom.com & photos also)

How To Make Banana Jam

Author: Ellen Christian

Recipe type: Canning

INGREDIENTS

• 2 cups of mashed bananas (about 5 small)
• 2 cups sugar
• 2 tablespoons of lime or lemon juice

INSTRUCTIONS

1. Fill the water bath canner with water and bring to a boil.
2. Wash the jars, rings, and lids.
3. Fill the jars with very hot water to sterilize.
4. Put all the ingredients in a pan and stir occasionally.
5. Let the jam boil for 5 minutes.

6. Ladle the jam into the jam jars. Leave ⅛ inch head space (clear space) at top.
7. Wipe the rim of the jar to make sure it's clean.
8. Put the lids and rings on.
9. Using the jar lifter, lower the jars into the boiling water & process for 10 minutes.
10. Remove from the water bath canner using the jar lifter and allow to cool completely on a towel on the counter.

Once your jars are completely cool, you will need to check to see if they sealed.  If you press down on the top of the jar lid and the lid has no give up and down, the jar has sealed.  If the jar lid is slightly raised or you hear a pop when you press the lid down, it has not sealed.  Jars that have not sealed must be refrigerated.  Jars that have sealed are shelf stable and can be stored in the pantry.

There is no pectin needed for this recipe. The bananas and the sugar cause the mixture to gel into a jam as you can see from the photo above.

••••FOOD TIP••••

(photo-google+)

••••NATIONAL HOT DOG DAY••••

(photos-google+ & kappboom wallpaper)

••••MORE BANANA RECIPES••••

(photo-YouTube.com)

••••NATIONAL LOLLIPOP DAY••••

(photo-kappboom wallpaper & google+)

••••KEEP HYDRATED••••

(photo-kappboom wallpaper)

••••NATIONAL ICE CREAM DAY•••••

(photo-kappboom wallpaper)

••••ONE-INGREDIENT BANANA ICE CREAM••••

(Source: andreasnotebook.com & photo also)

READY TO MAKE ONE INGREDIENT BANANA ICE CREAM?

SUPPLIES:

• 4 frozen bananas
• food processor or blender

INSTRUCTIONS:

• Cut up your frozen bananas into small slices. 
• Blend them up until smoothe.
• Put into a freezer safe container and cover. Freeze for 24-48 hours.
• Scoop and serve!

••••SLOW COOKER BANANAS FOSTER••••

(Source: skinny ms.com & photo also)

Slow Cooker Bananas Foster

Serving size: 1/2 cup | Calories: 110 | Previous Points: 2 | Points Plus: 4 | Total Fat: 2 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 0 mg |Sodium: 2 mg | Carbohydrates: 28 g | Dietary fiber: 2 g | Sugars: 18 g | Protein: 2 g 

Ingredients

• 1 tablespoon coconut oil, melted (unrefined coconut oil)
• 3 tablespoon honey
• Juice from 1/2 lemon
• 1/4 teaspoon cinnamon
• 5 bananas, medium firmness, 1/2” slices
• 1/2 teaspoon 100% Rum Extract (optional)

Directions

Add and combine the first four ingredients to the slow cooker. Add banana slices, toss gently to coat with honey mixture. Cover and cook on low 1 1/2 to 2 hours. Add rum extract to bananas and stir to combine. Minimum slow cooker size: 4 quarts.

Stovetop Method: Combine the first 4 ingredients in a medium saucepan. Add banana slices, toss gently to coat with honey mixture, cover and cook on low heat for approximately 30 minutes, or until heated through and bananas are soft but not falling apart. Add rum extract and stir to combine. Enjoy alone or over favorite desserts.

••••BANANA PUDDING POKE CAKE••••

(Source: thecountrycook.net & photos also)

Ingredients:

1 box yellow cake mix

ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) packages instant banana pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

20 vanilla wafers, crushed

Directions:

Prepare cake mix according to package directions for a 9x13 cake.

Once cake comes out of the oven, allow it to cool for just a couple of minutes.

Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.

You want the holes to be BIG so that the pudding has plenty of room to get down in there.

Be sure to poke right down to the bottom of the cake.

In a bowl, whisk together instant pudding mix with 4 cups milk.

Stir until all the lumps are gone.

Pour pudding over cake. Taking care to pour it right into the holes as much as possible.

Spread it all out and using the back of the spoon, gently push pudding down into the holes.

Put the cake into the fridge to set and cool (about 2 hours).

Once your cake has completely cooled, spread on whipped topping.

If you haven't done so already, crush your vanilla wafers.

I just place mine in a ziploc bag and crush them with a rolling pin.

Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.

Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like.  This will ensure the wafers are crunchy when you serve it.

Serve with freshly sliced bananas. Keep refrigerated.

••••BANANA HEALTH TIPS••••

(photo-zarimedia.com)

••••BANANA TIP••••

(photo-ediblegeography.com)

••••BANANA RECIPES ON THE WAY••••

photo-imgur.com)

••••SUMMER RECIPES CONTINUE••••

(photos-kappboom wallpaper)

••••SUMMER ROCKS••••

(photo-softsoda.org)

••••FOOD TIP FOR DOGS••••

(photos-google+)

••••LEMONADE ICE CREAM••••

(Source: yourhomebasedmom.com & photos also)

Lemonade Ice Cream

 

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: LeighAnne Wilkes

Recipe type: Dessert

Serves: 1 qt.

Ingredients

• 3 C whole milk
• 6 egg yolks
• ⅔ C granulated sugar
• 1 tsp lemon extract
• zest of 3 lemons
• 2 Tbsp fresh lemon juice
• ⅓ C undiluted frozen lemonade concentrate

Instructions

1. Heat the milk to a boil in a heavy pan. Cover and remove from heat.
2. Beat the egg yolks and sugar together in a bowl until light and thick.
3. Slow pour the hot milk into the egg mixture, whisking constantly. Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
4. Do not allow it to come to a boil or it will curdle.
5. Add in lemon extract, zest, and juice.
6. Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled. At least 3 hours.
7. Freeze in the mixture in your ice cream maker.
8. Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
9. Place in freezer to set up further.
10.