It’s time for another two-day post. Shhhhhh, don’t tell my mom!
The past 48 hours have been full of Bananas, but nary a vegetable has been seen. Things haven’t technically been that busy, but it’s hard to post when you basically die into bed.
My last post left off at lunch. After I finished up at the hospital for the day, I came home to decorate my cupcakes for book club.
Book club may have been hit hard by sickness and weather advisories this week, but that didn’t mean that the three of us who still got together didn’t deserve banana split cupcakes!
Banana Split Cupcakes, makes 12
Yield: 12 cupcakes; Prep Time: 30 minutes; Cook Time: 30 minutes
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large bananas, well mashed
- 3/4 cup white sugar
- 1 large egg
- 1/3 cup melted butter
- 1/4 cup roughly chopped walnuts
- 12 Tbsp hot fudge sauce
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 5 oz vanilla bean ice cream, fully melted
- maraschino cherries
- rainbow sprinkles
- Preheat oven to 350 degrees Farenheit. Line a cupcake tray with 12 paper liners.
- Sift together flour, baking powder, baking soda, and salt and set aside.
- In a large bowl combine mashed banana, white sugar, egg, and melted butter. Stir to combine, then fold in flour mixture and mix just until smooth. Fold in walnuts.
- Fill each cupcake liner halfway with batter. Spoon 1 Tbsp fudge sauce into each cup. Top with remaining batter.
- Bake for 25-30 minutes. Allow cupcakes to completely cool before icing.
- While cupcakes are cooling, use an electric mixer to beat together softened butter, powdered sugar, and melted ice-cream. (This icing will keep best if stored in the fridge rather than at room temperature).
- Ice cupcakes then top with cherries and sprinkles as desired.
I know I’ve posted the recipe before but since almost nobody reads my blog, nobody has made the cupcakes yet. And that is really unfortunate because they are one of the best things I’ve ever made. I may not write a popular blog but I can write a damn good recipe!
I actually ended up eating my serving the minute it was decorated.
Then while my friends ate cupcakes I munched on BBQ Smart Fries.
But first we grabbed a quick and easy dinner at Wegman’s.
I got spicy crawfish chips,
and a brown rice California roll with a side of spicy mayo.
Then the three of us came back to my place for cupcakes (and Smart Fries!) and a movie. We watched “The Perfect Family” on Netflix and all loved it. Emily Deschanel was great as always and the entire film was surprisingly funny and smart.
I send my friends home with all of the cupcakes (except for two saved for Adam who was out-of-town the past few days) and when my sweet tooth called a few hours later I made an amazing yogurt banana split. An Almond Coco Loco Chobani Flip topped with sliced banana, hot fudge sauce, a big scoop of ice cream frosting, and a cherry on top.
Maybe the best bowl of “ice cream” I’ve ever had. The combination of tastes was amazing, and you better believe I ate another big scoop of frosting straight from the container! This Flip was a billion times better than the key lime one; the coconut yogurt was perfection.
I only had to work a half shift today so once Adam got home we got to spend the entire day hanging out. He’s traveled a lot this year and I’ve really missed him. Speaking of which, I’m going to rush through Saturday’s (pathetic) eats so I can get back to snuggling.
Pomegranate Black Tea KeVita. Have you entered my giveaway yet?
Mac and cheese from the co-op hot bar.
2% Chobani Banana topped with sliced plums.
Buffalo chicken pizza with blue cheese and baby carrots.
And a giant bowl of popcorn with melted butter.
My popcorn bowl was actually too big for me and I couldn’t finish it…. who am I???
P.S. This is what’s happening beside me right now –
Eating Chalk 