Frozen Bananas

INGREDIENTS

5 large bananas
10 wooden sticks
24 ounces sweet chocolate
Assorted toppings:sprinkles, nuts, coconut or what you want.

INSTRUCTIONS

Peel the bananas and cut them in half so you have 10 banana pieces. Skewer the cut end of each banana with a wooden stick, inserting it in until it’s stable. Line a baking sheet with parchment or waxed paper, and place the bananas on the baking sheet and freeze until firm, about 1 hour. Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments. Stir until the chocolate is melted and smooth. Place your toppings in shallow bowls and have them nearby the chocolate hardens quickly, so you’ll want them to be easily accessible. When your chocolate is melted and your toppings are ready, remove the bananas from the freezer. Hold one banana over the bowl of chocolate. Use a large spoon (a small ladle works well for this purpose) and spoon a generous amount of chocolate over the banana, rotating it and spooning on more chocolate until it’s covered. It’s important to work quickly, since the chocolate will start to set soon after it touches the cold banana. Let the excess chocolate drip back into the bowl. Quickly move the banana over one of the bowls of toppings, and sprinkle the toppings over the banana, letting the extra drop back into the bowl. Place the banana back on the baking tray, and repeat until all of the bananas are coated with chocolate. The frozen bananas can now be served. If you won’t be eating them right away, store them in an airtight container or zip-top plastic bag in the freezer. If you are serving them straight from the freezer, allow them to sit at room temperature for 10-15 minutes before serving.

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Funfetti Cupcakes

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup + 2 Tbsp granulated sugar
• 1 large egg
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 cup + 3 Tbsp milk 
• 1/4 cup rainbow jimmies sprinkles 
• Rainbow nonpareils, for sprinkling tops

Vanilla Buttercream Frosting

• 1 cup butter, nearly at room temperature (I prefer to use 2/3 cup (10 1/2 Tbsp) unsalted and 1/3 cup salted)
• 3 cups powdered sugar
• 1 1/2 - 2 Tbsp heavy cream
• 1 tsp vanilla extract

Instuctions

• Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder and salt and whisk dry mixture, 20 seconds, set aside.
• In the bowl of an electric stand mixer, fitted with the paddle attachment (I recommend using a beater blade, which constantly scrapes the bowl, if you don't have one, occasionally stop mixer and scrape down sides and bottom of bowl throughout entire mixing process), whip together butter and granulated sugar until pale and fluffy. Mix in egg, then mix in egg whites one at a time, blending until combined after each addition. Mix in vanilla and almond extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the milk and mixing just until combined after each addition. Using a rubber spatula, gently fold in sprinkles.
• Divide mixture among 12 paper lined muffin cups, filling each about 3/4 full (about 1/4 cup in each). Bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool. Cool completely then pipe or spread vanilla buttercream frosting over cupcakes and sprinkle with rainbow nonpareils. Store in an airtight container.

For the frosting:

• In the bowl of an electric stand mixer, using the paddle whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes (if using a beater blade, the paddle the constantly scrapes the sides while mixing, you can reduce the times listed slightly), frequently scrapping down the sides of the bowl . Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.

 

Enjoy!

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