I had an intense craving for banana cake with peanut butter frosting. Its like once you have this cake, it takes over your brain.
Basically I made these cupcakes for absolutely not reason other than to eat them with wild abandon. The recipe was posted on another of my blogs – https://slackercakes.wordpress.com/2012/03/04/peanut-butter-and-banana-cake/ – so now I’m just going to post pictures. Yum
I tried not to load all of them with chocolate chips just in case it made a difference in how delicious they were. It didn’t.
I don’t have a cute little story as to why I made these. I guess I was just browsing the internet and came across a recipe for cheesecake brownies. http://www.browneyedbaker.com/2011/08/04/cream-cheese-cheesecakebrownies/http://www.browneyedbaker.com/2011/08/04/cream-cheese-cheesecakebrownies/
I mentioned these to DJ yesterday and have been hounded ever since. I was too lazy to go to the grocery store and had Devil’s Food cake mix in my cupboard. So… here you go! These turned out to be delicious so I don’t regret my laziness. God works in mysterious ways.
Devil’s Food cake mix
1/3 cup oil
8oz cream cheese
1/4 cup granulated sugar
1 tsp vanilla
1 egg white
2/3 cup chocolate chips
Preheat oven to 350 degrees.
Combine cream cheese, egg white, 1/4 sugar, and vanilla until blended and creamy. In separate bowl stir Devil’s Food cake mix, oil, and eggs until you create a thick dough.
Spray a large baking dish with pam, or grease, or whatever. Lube up that baking dish. Pour about 2/3 of the cake mix batter onto the bottom of the dish and spread until flattened out. Glob spoonfuls of the cream cheese mixture on top of the batter. Kind of dredge a knife through the batters to marble the cream cheese and cake mix into each other. Then blob the remaining cake mix batter on top. Then sprinkle the chocolate chips on top.
Bake for 25 – 30 minutes until entirely cooked through. Let cool completely.Cut and serve.
may contain nuts
So I bought a baking stone from Bed Bath and Beyond the other day. Why? Because adults buy pizza stones and then never use them. Its a fact of life. I removed it from the packaging and out flopped a little recipe card for things you can bake on your pizza stone. One of which was a peanut butter chocolate chip cookie recipe. So, you know, why not.
3/4 cup shortening (I used butter flavored crisco)
1 1/4 cup self rising flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1/2 cup peanut butter
2/3 cup chocolate chips
Preheat oven to 350 degrees
Combine shortening, sugars, peanut butter, egg, and vanilla until mixed through. Stir in flour until combined. Add in chocolate chips. I *MIGHT* have thrown in a handful of peanut butter chips that I had in the freezer.
Roll out dough into small balls, place on baking sheet, bake for 13 – 17 minutes until golden brown.
Now… I don’t particularly like these cookies. I mean, they’re tasty, but not as delicious as I’d hoped. I mean, sure, I’ll eat them… but meh. I think its the crisco in them that the recipe called for. I would normally substitute butter for crisco, but i had a few logs of it leftover from my cookie party before Christmas. I wanted to get this crisco out of my life so I used it. It just has that crisco effects on the cookies, a slightly oily taste and the cookies don’t flatten out and stay soft. They get a little powdery, like a pie crust.
Anyway, these are good. I won’t make them again. I made the batter to keep in my freezer and make the cookies when I felt like it. But I don’t want to be stuck with this dough until its gone. I will probably bake a ton of them and take them into work and make my coworkers crisco-fat.
so good a monkey would eat it
Ok, so I know I said I wouldn’t make anything from scratch… but I lie sometimes. These suckers were made from scratch because I had old mushy bananas. Sue me. PS. Please don’t sue me.
I baked some banana muffins since I had the day off tomorrow. I thought it would be nice to wake up to a yummy muffiny breakfast. Oh, did I mention I’m starting a diet, like immediately, and would not be able to eat baked goods after New Years. These were my last hurrah.
Banana Muffins – makes 12
3 mushy bananas, mashed
1.5 cups ‘self rising’ flour
1 egg, beaten
1/3 cup butter, melted
3/4 cup sugar
Preheat oven to 375 degrees and line muffin tins. Combine melted butter, eggs, and mashed bananas. Stir in flour. Now, I just had self rising flour in my cabinet because I bought it accidentally for my sugar cookies. I couldn’t even tell you how much baking powder/baking sugar/salt to add to these muffins in real life with all purpose flour. Sorry. You can go look it up. You’re on the internet, google it.
Once the muffins were in the tins, filled about half way, I sprinkled the tops with a little bit of cinnamon and some crunchy sugar to give the cakes some texture. Bake for about 18 – 20 minutes.
Now… I decided that six regular muffins were enough. I added some mini chocolate chips to the rest of the batter and made some banana chocolate chip mini muffins.
I baked these for about 10 minutes. They’re so delicious. I mean, look at those teeny chocolate chips peeking out of the top. They’re adorable and delicious.
Also, I know that the shadows on these pictures are ridiculous. I’m not a food photographer, so this is what happens. I have crappy lighting and I don’t care. I Instagram these pictures so they look a teeny bit better than real life.
I’m going to go eat all these muffins now. Happy New Year!