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Posted on July 9, 2020 by Cindy Kerschner

I was given sample aprons in exchange for a review. I received no further compensation. All opinions are my own.

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Posted in What's For Dinner? | Comments Off on #ad Personalize Your Aprons, shirts and more at RushOrderTees.com

Easy Caramel Banana Sauce

Posted on July 8, 2020 by Cindy Kerschner

Easy Caramel Banana Sauce tastes great over ice cream, brownies or cake. Only three ingredients plus delicious banana slices. Easy!

Easy Caramel Banana Sauce

 

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Normally I make caramel sauce with cream. This version is simply butter and brown sugar. I use salted butter to enhance the taste. Salt and caramel work so well together.

Easy Caramel Banana Sauce

Give the sugar a head start by dissolving it in some water.

The trick here is to slowly cook the butter, water and brown sugar together until the sugar totally dissolves. It is easy but not a quick process.

Use the freshest brown sugar possible. Older brown sugar can clump from humidity or harden from age. Either way those factors could make the sugar harder to dissolve.

Easy Caramel Banana Sauce

Easy Caramel Banana Sauce

Easy Caramel Banana Sauce

Easy Caramel Banana Sauce

5 from 3 votes
Print Recipe

Ingredients
  

  • 1/4 lb salted butter
  • 1 cup brown sugar, firmly packed
  • 1/2 cup water
  • 1 banana, thinly sliced

Instructions
 

  • Melt butter over low heat in a 2-quart saucepan. In a separate bowl, whisk together brown sugar and water. Whisk slowly into melted butter. Continue cooking and whisking until smooth. Stir in banana slices. Serve warm.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

Summertime Pies:

Sweet Summertime Cakes and Cupcakes:

No Bake Treats:

Baked Desserts:

Summer Treats:

 

Posted in bananas, brunch, dessert, sauce, What's For Dinner? | Tagged | 20 Comments

Chocolate Zucchini Cream Cheese Cupcakes

Posted on July 6, 2020 by Cindy Kerschner

Chocolate Zucchini Cream Cheese Cupcakes serve moist, chocolaty cake with a popular cream cheese filling.  A great way to enjoy that extra zucchini bounty!

Chocolate Zucchini Cream Cheese Cupcakes

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Adding veggies into desserts isn’t as weird as it sounds. How do you feel about carrot cake? Do you enjoy zucchini bread? I do!

Zucchini and chocolate work great together.  These cupcakes sport a healthy amount of the green squash. Despite the green goodies inside, all you taste is chocolate and in this version.

Chocolate Zucchini Cream Cheese Cupcakes

Wait! There’s another layer of gooey goodness on top. Cheesecake!

Chocolate Cream Cheese Cupcakes are big around here in PA. Amish bakeries, farmer’s markets always have a supply. Granted, not sold in stores or farm stands with zucchini in the batter. Maybe that could change!

Chocolate Zucchini Cream Cheese Cupcakes

Chocolate Zucchini Cream Cheese Cupcakes

Chocolate Zucchini Cream Cheese Cupcakes

5 from 2 votes
Print Recipe
Servings 15 cupcakes

Ingredients
  

  • cream cheese layer
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • cake
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 6 tbsps milk
  • 1 cup shredded zucchini, squeezed dry
  • 2 tbsps cocoa
  • 3/4 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup flour

Instructions
 

  • Beat cream cheese several minutes until fluffy. Add sugar and egg. Beat until smooth. Set aside.
  • (Squeeze out zucchini by hand in a paper towel to remove most of the excess moisture. )Whisk together oil, eggs, zucchini, milk and vanilla.
  • In a separate bowl, stir together cocoa, flour, sugar, baking powder, baking soda.
  • Mix wet and dry together. Fill cup liner 1/2 way with batter. Top with 2 tbsp cream cheese mixture. Bake at 350 degrees until inserted toothpick comes out clean, about 25 minutes.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

Summertime Pies:

Sweet Summertime Cakes and Cupcakes:

No Bake Treats:

Baked Desserts:

Posted in cake, cheesecake, chocolate, cupcakes, dessert, What's For Dinner?, zucchini | 25 Comments

Hummus Stuffed Avocados

Posted on June 27, 2020 by Cindy Kerschner

Hummus Stuffed Avocados make a healthy lunch, dinner or snack. A dish packed with protein, loaded with vitamins and antioxidants and fiber.
Hummus Stuffed Avocados

Healthy snacks have always been a challenge for me. I’m a cookie binger by heart.
But that doesn’t mean I just eat junk food. I try to find balance.

Hummus Stuffed Avocados
Add a few raw veggies, maybe some pita to the plate. This meal is so easy to make your own. Change up the hummus. Try roasted red peppers, black beans, more garlic, whatever works for you.

Pictured here I used tomatoes, cucumbers, fennel, carrots and lemon on the avocado and in the hummus.

Here’s a basic hummus recipe I make to get you started.

Tip: I know it’s tedious, but I remove the chickpea shells. The texture is better. Less gaseous too!

Hummus Stuffed Avocados

Hummus Stuffed Avocados (garlic hummus recipe)

Print Recipe
Servings 8 people

Ingredients
  

  • 1 15.5 ounce can chickpeas, drained
  • 1/4 cup tahini
  • 1 clove chopped garlic
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon kosher salt

Instructions
 

  • Place chickpeas, tahini, garlic, lemon juice and olive oil in a food processor. Pulse to combine.
  • With processor running, drizzle in vegetable oil. Add salt to taste. Adjust lemon juice and oil to taste and texture.

 

Posted in avocado, beans, fresh ingredients, lunch, snacks, What's For Dinner? | Tagged , | 2 Comments