Chocolate Banana Cake

Jeremy and I recently returned from a cruise to Alaska - it was beautiful and we had a fabulous time! One of the things they had during the cruise was a midnight chocolate buffet - omg, so many chocolate desserts, it was ridiculous. Funny enough one of my favorite things at the buffet was very simple: chocolate dipped bananas. This is a cake version of that. Since we're on a "post-cruise" diet, I tried to lighten it up by using applesauce and egg whites. I didn't add the optional chocolate chips but I thought the finished cake could benefit with an extra punch of chocolate, so if you're able to indulge, definitely add the chocolate chips! :)

CHOCOLATE BANANA CAKE

INGREDIENTS:
1 (18.25 oz) box chocolate cake mix
1 1/3 cups water
1/2 cup applesauce
2 egg whites
1 cup banana, mashed
1 cup semisweet chocolate chips (optional)


DIRECTIONS:

1. Preheat oven to 350 degrees. Spray a 10 cup bundt cake pan with nonstick spray.

2. In a large mixing bowl combine all ingredients and beat until combined. Pour into bundt cake pan, spreading evenly. Bake for 40-45 minutes until a wooden skewer comes out clean. Allow to cook for 10 minutes before inverting onto serving dish. Garnish with whipped cream if desired.

Flourless Peanut Butter Coconut Chocolate Chip Cookies

I'm not usually a big fan of flourless peanut butter cookies. The texture just doesn't do much for me. But I wanted to whip up a quick batch of peanut butter cookies for my hubby and thought I would try a basic flourless recipe but use crunchy peanut butter and add coconut flakes for texture, and of course everything is better with some chocolate chips! :)

FLOURLESS PEANUT BUTTER COCONUT CHOCOLATE CHIP COOKIES

INGREDIENTS:
1 cup crunchy peanut butter
1 cup granulated sugar
1 egg
1/2 cup coconut flakes
1/4 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. In a medium bowl combine peanut butter, granulated sugar and egg until well combined. Stir in coconut and chocolate chips. Spoon by heaping tablespoons onto lined baking sheets. Bake for 12-14 minutes or until golden brown. Cool on baking sheets 2 minutes, then remove to wire racks to cool completely.

Apple Raisin Oatmeal Crisp

This weekend we went up to my sister Linda's house for a family BBQ at her new home. It's a great house, and she and her husband seem quite happy there. She mentioned she'd be making some homemade vanilla ice cream for dessert, and asked if I wanted to bring something to go along with it. This is an apple and raisin crisp with a crunchy oatmeal topping - it's great served with a scoop of vanilla ice cream!

APPLE RAISIN OATMEAL CRISP

INGREDIENTS:

For topping:
1/2 cup flour
3/4 cup rolled oats
3/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 cup chilled butter, cut into small pieces

For filling:
6 cups Granny Smith apples, peeled and sliced 1/4 inch thick
1 teaspoon lemon juice
1/2 cup raisins
1/4 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg

DIRECTIONS:

1. Preheat oven to 375 degrees. Spray 9x13 inch baking dish with nonstick cooking spray.

2. Prepare topping - in a medium bowl combine flour, oats, brown sugar, and 1/2 teaspoon cinnamon. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

3. Prepare filling - in a large bowl combine apples and lemon juice and toss to coat. Add raisins, granulated sugar, cornstarch, 1 teaspoon cinnamon and nutmeg, stirring to coat. Spoon into prepared baking dish. Sprinkle evenly with topping mixture.

4. Bake for 30 minutes or until apples are tender and topping is golden brown. Serve warm with vanilla ice cream if desired.