Ingredients:

60g unsalted butter.  

1 egg, beaten

70g soft brown sugar

1 ripe banana, mashed

115g self-raising flour

115g self-raising flour

50g chewy toffees, chopped

Directions:
Preheat the oven to 180°C (350°F).

Beat the butter and sugar together in a bowl until creamy, then beat the egg. 

Fold in the mashed banana, then sift the flour into the mixture & fold

in, followed by the toffees.

Spoon the mixture into the paper cases and bake for about 16 minutes. Transfer to a rack to cool.

 

TO DECORATE:

 swirl the cream on the cakes, then drizzle with Dolce de Leche and top with banana!

Ingredients:

1/2 cup whipping cream(optional)

Directions:

Arrange a third of banana slices in plecrust. Spoon half the chocolate mixture over bananas. Repeat layering; cover loosely. Refrigerate for 15 minutes.

Beat cream with an electric mixer set at high speed until soft peaks form, about 5 minutes. Top each serving with whipped cream. Garnish with remaining banana slices and cocoa.

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Source (credit): http://www.grandmaskitchen.com/recipes/ples-cakes-tarts/banana-chocolate-cream-ple

BANANA CHOCOLATE CREAM PlE RECIPE

Ingredients:

Directions:

• Unroll crescent roll dough and separate into four squares; place on an ungreased baking sheet. Press seams and perforations together. Spoon 1/4 pie filling in one corner of each square. Fold to make triangles; pinch to seal.
• Bake at 375° for 10-12 minutes or until golden. Combine sugar and milk to achieve drizzling consistency. Drizzle over turnovers; Serve warm. Yield: 4 servings.

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Source (credit): http://www.tasteofhome.com/Recipes/Quick-Cherry-Turnovers

QUICK CHERRY TURNOVERS RECIPE

Ingredients:

1 1/2 cups heavy cream
1/2 cup whole milk
4 ounces bittersweet chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt

Topping

Whipped cream

Directions:

Preheat oven to 300 degrees.

In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.

In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.

Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.

Bake until edges are lightly set (lifting foil to check) but center is still jiggly (it will set as it cools).

Transfer cups to a wire rack to cool completely (30 to 35 minutes). Refrigerate at least 3 hours before serving with whipped cream.

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CHOCOLATE POTS DE CRÈME RECIPE

Ingredients:

1 box Betty Crocker® SuperMoist® lemon cake mix
1 box (4-serving size) lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color, if desired

Directions:

1.Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.


2.Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
Garnish with lime peel. Store covered in refrigerator.

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Source (credit): http://www.buttercream-bakehouse.com/2010/08/key-lime-cupcakes.html

KEY LIME CUPCAKES RECIPE

Ingredients:

1 apple, cored and sliced into thin rounds
1 tablespoon peanut butter
1 tablespoon chocolate syrup/melted chocolate
1 tablespoon caramel drizzle
2 tablespoons crushed salted pecans
1 tablespoon shredded coconut
few chocolate chips

Directions:

Core apples and slice into rounds.

Top apples with peanut butter, chocolate, caramel, pecans,coconut, chocolate chips.

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Source (credit): http://www.howsweeteats.com/2010/09/apple-nachos/

APPLE NACHOS RECIPE

1 box Lemon Cake Mix

1- 8 oz container Cool Whip
1 egg
1/3 cup powdered sugar (for rolling)

Directions:

1. Preheat oven to 350°
2. In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky.
3. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.
4. Place on parchment lined cookie sheet and bake for 10- 12 minutes

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Source (credit): http://tidymom.net/2010/lemon-burst-cake-mix-cookies/

LEMON BURST CAKE MIX COOKIES RECIPE

Ingredients:

2 1/4 c flour
1/4 t baking soda
1/4 t salt
1 c butter, softened
2/3 c sugar
1 egg
1 square semisweet chocolate, melted and cooled (I would use 2 squares)
Green food coloring
1/3 c finely chopped pistachios
Red food coloring (I would add cherry extract)
50 maraschino cherries
1/4 t almond extract

Directions:

Combine the flour, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, cream the butter, sugar, and egg with an electric mixer set at medium speed. Beat until the mixture is light and creamy, about 3 minutes. Reduce the mixer speed to low. Gradually add the flour mixture and mix until smooth.

Divide the dough into three equal pieces.

Stir the melted chocolate into one portion of the dough (I removed the other two portions from the mixer bowl and added the chocolate to this portion using the electric mixer). Set aside.

Add enough green food coloring to the second portion of dough to create a pastel green dough. Knead the dough in your hands to help evenly distribute the coloring. Stir the the pistachios into this portion of the dough as well, then set aside.

Add enough red food coloring to the third portion of dough to create a pink dough. Again, knead the dough in your hands to evenly distribute the coloring. Stir the almond extract and candied cherries into this portion of the dough.

Line an empty wax paper box (12 x 2 x 2) with wax paper. Press the pink dough evenly into the box. Press the chocolate dough into an even layer on top of the pink dough. Create a final layer on top with the green dough. Wrap the box with plastic wrap and chill until firm, at least 3 hours.

Heat the oven to 375°. Line a cookie sheet with parchment paper.

Unwrap the chilled dough. Cut the dough into 1/4 inch slices. Place the cookies about 2 inches apart on the prepared cookie sheet. Bake 7-11 minutes or until just set. Let the cookies rest for 5 minutes before moving to a rack to cool completely.

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Source (credit): http://littlethingsxoxo.blogspot.com/2010/12/spumoni-slice-cookies.html

SPUMONI SLICE COOKIES RECIPE