Frozen Chocolate Banana Pops

Frozen. Chocolate. Banana. Pops! I wanted to call these ‘Nutty Monkeys” but that didn’t fly with hubby. These are one my favourite treats and flavour combos. The first time I had these was at Disneyland back in the 80s, which I’ve already raved madly about. It only occurred to me recently that I didn’t need to go to there to have them; I can make them at home, easily, and with ingredients I usually have in my pantry. I’m fussy about the ripeness of bananas and won’t eat them once they start to brown. This is the point I usually cut them up and freeze them for smoothies or “banana ice cream“. They are a healthy yet decadent treat and a small bite — a pop — is all that’s needed. -bvox

Frozen Chocolate Banana Pops

Insert skewers or popsicle sticks into bite size pieces of banana and freeze them for a couple of hours. 

Roast peanuts in a 300 degree F oven until light golden. You’ll smell them when it’s time for them to come out. Cool and chop into small pieces. Put in shallow bowl. 

Line a cookie sheet with wax or parchment paper. 

Melt semi-sweet chocolate (chips or bars cut up) in a double boiler or using the microwave method (in glass bowl, stir every 30 seconds for a minute or two). Stir until smooth. 

Working quickly, dunk bananas in the melted chocolate and roll in the chopped peanuts. 

Place on the cookie sheet and freeze for a few hours. Remove and place in an airtight container and store in the freezer until you’re ready to devour them. XXOO.

  

Bee Stings with Vanilla-infused Sea Salt

Bee StingsMy latest vanilla indulgence has been infusing sea salt with vanilla bean seeds. It adds a nice note to both sweet and savoury dishes. I’ve tried it on my version of Bob Blumer’s Bee Stings, a delightful and easy appetizer that combines cheese, honey and truffle oil. The vanilla sea salt elevates this recipe to a new level. Continue reading

Spicy Grilled Corn Salad with Black Beans

Grilled Corn SaladWe’re leaving for Mexico soon and I’m more excited about eating good Mexican food than I am about sitting on the beach. This grilled corn salad has a great spicy Mexican flavour that’s tempered by the crunch of the sweet corn and the salty feta cheese. Continue reading

Key Lime Pie with Coconut Graham Wafer Crust

photo(9)Waylon recently asked if we could make a Key Lime Pie so I said sure, knowing it is one of the easier pies out there to make. If you really like lemon meringue pie, I think you’ll like this! It is like lemon pie on steroids – tangy and creamier. Continue reading

The Best Chocolate Chip Cookie in the Whole World

chocolate chip cookiesThis chocolate chip cookie is divine. That’s because the good folks over at America’s Test Kitchen have deconstructed and reconstructed what was likely already a perfect chocolate chip cookie and made it even better. How you ask?

Continue reading

Spiced Winter Lemonade

I’m obsessed with this spiced lemonade. It’s equally good hot with some whiskey as it is cold with gin or vodka. I’ve even had it without booze. And then I had an aha moment; this would taste really good with prosecco. Continue reading

Cheesy Corn Muffins

2015/01/img_0568.jpgThese corn muffins are the result of pantry cleaning day in my household. My pre-Christmas baking intentions were overly ambitious; I have two bags of flour and a rather large container of sugar leftover. And I found the cornmeal I thought I had but couldn’t find – after I bought more. Continue reading

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