This post is chock full of tasty goodness (a quick but satisfying recipe and a new video!) so let’s just jump right in.
First off, here’s the video. It’s the first in a two part series on cake baking and decorating. If you’re intimidated by baking a cake or just want to hear me blabber about how awesome and easy it is to make a cake (plus see some of my kitchen toys), take a look! In this episode we discuss the tools of the trade. This video is also up on iTunes, if you subscribe to nom! nom! nom!
Yesterday was glorious. Sun was shining, the trees were greener than I ever remember them being. Flowers were blooming every which way and wild life could be seen at ever turn. I walked some of the amazing paths that line the Willamette River and basked in the glory of spring. It was so warm I broke a sweat. This is it, people. Spring has sprung in Oregon!
In many other parts of the country, where you’ve been experiencing heat and humidity for awhile now, this is no big deal. Here, though, it’s cause for celebration. A celebration of the nomtastic, warm-weather indulgent kind.
I hesitate to even call this a recipe, as it’s so basic it’s really more of a guideline. These cold morsels of nomness contain the trifecta of flavor– banana, peanut butter and chocolate, making for a luxurious ice cream-esque bite. You can always substitute a different nut butter.
2 large bananas
1/4 cup natural peanut butter
1/2 cup chocolate chips
2 tbsp-1/4 cup milk of choice
Line a cookie sheet with waxed paper or parchment. Slice bananas into coins about 1/2–3/4 inch thick. Spread a little dollop of peanut butter on top of each one. In a small bowl, combine the chocolate chips and milk (remember, less is more). Microwave in 15 second increments until you can whisk them together. You want it to be a dipable consistency, not spreadable. Add a splash more milk if necessary. Dip the banana chunks using a fork as a little chocolate-coating forklift, dipping them into the melted chocolate. Place chocolate coated bananas on the prepared sheet and place in freezer until completely frozen (3–5 hours). Remove frozen banana chunks from the sheet and store in a freezer container.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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