I love perogies, but I cannot see myself ever making homemade ones. They take up an entire day, and actually cost quite a bit of money once you do the math. No, I am more… More
First of all, before I start getting angry hate mail from the worlds biggest cheesecake lovers, this is definitely not a traditional cheesecake (it is better, but that is only my opinion!) Instead of graham crackers as the base, it has banana cake. Instead of a thick and heavy cream cheese filling, it is a light and airy whip cream/cream cheese topping.
Ok, now that we have got that out of the way, let me tell you how amazing this cake is! It is one of my go to’s for pot lucks, baby showers and holidays. I just made it last weekend for Easter and it was gone within minutes! What I love about this recipe is how easy it is. Usually desserts this good are hard to make, but this is the exception. Unfortunately, it isn’t very healthy (which would make it the world’s best cake ever) but it has fruit, so that makes me feel less guilty about having two pieces…..or three! To be honest, I am actually eating it as I write this!
Nontraditional Banana Cheesecake Recipe
Makes 9×13 cake pan. If you are looking for an amazing non stick option for your cakes and don’t want to spend a lot of money (what can I say, I am thrifty), check out these amazing non stick pans on Amazon. You get 2 pans for only $14.99. I have never had anything stick on these bad boys!
Banana Cake Base
- 3/4 cups white sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup mashed banana’s
- 1 3/4 cups white flour (you can substitute whole wheat flour which is also delicious)
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 packages Dream Whip
- 1 cup cold milk
- 1 tsp + 1 tsp vanilla extract
- 1 x 8 oz brick of cream cheese
- 1 cup icing sugar
- walnuts to top (optional but pretty)
Pre-heat over to 325 and grease 9×13 cake pan. Mix sugar, oil, eggs and banana in one bowl and flour, baking powder, baking soda and salt in another. Mix wet and dry ingredients enough to combine, but be careful of over stirring as this will make a heavier cake. Keeping the mixing to a minimum will give you a much fluffier and lighter base. Bake cake for 30-35 minutes, checking with a toothpick in the middle. Once done, put in fridge to cool while making the topping.
Top make the delicious and fluffy topping, use a stand mixer to make whip cream by combining the packages, milk and vanilla. Whip until stiff peaks form. In separate bowl, mix cream cheese, icing sugar and vanilla until completely incorporated. Mix the cream cheese and whip cream together. Now try now to eat it by the spoonful….I dare you!
When the cake is completely cool, top with cream topping and sprinkle with walnuts.
I hope you enjoy this cake as much as I do 🙂
So yesterday I was feeling like Autumn was just around the corner and today it is hot as hell here in the sunny south of Niagara! You just never know what the weather will hold this summer! This is the strangest season ever!
So I have been craving pineapple lately and bought a nice juicy one on sale (yay for saving money!). After eating to my hearts desire, I had some left over. My brain immediately started searching the recipe index I keep stored in my head and pulled out a recipe for Pineapple salsa!
Use pineapple salsa for chicken, fish, pork chops, sausage, with tortilla chips, fish tacos, etc, etc! Again I start wondering why I haven’t made it in so long!
EASY PINEAPPLE SALSA
- Green pepper
- Salt and pepper
I’m not even going to suggest ingredient amounts because I have never used measurements and have never made a bad salsa! You can even throw in some cilantro (which I hate more than anything in this world, so I never use it.)
I know it is not even mid August yet but it is already starting to feel like fall around here. The winds have changed and the need to bake begins!
I have been torn however since I have not done much baking since going gluten free. Baking without flour (I refuse to buy anything labeled “gluten free”) seems tricky!
So I started playing around with oats! Let me tell you, these oatmeal bars are delicious and just as satisfying as anything else laced with wheat! I made them for a pot luck party and they went over so well that I had to make another whole batch for myself!
- 2 medium bananas
- 1 3/4 cups oats
- 1 egg
- 1/2 cup peanut butter
- 3 tbsp maple syrup
- 1 tsp baking powder
- 1/4 cup dark chocolate
- 1/8 tsp salt
Preheat oven to 350c and grease a 9×9 pan. Mix all ingredients together (try microwaving the peanut butter first to make it easier) and bake for 20 minutes.
My dreams have been so vivid lately, it is getting harder and harder to tell the difference between dreams and reality. I am not sure if it is the excessive stress I have been under or what, but it is starting to confuse me sometimes!
Last night I had a dream that I made Apple Cranberry Compote for breakfast and when I awoke, the craving was unreal. Before I even got out of bed, I was inventorying the ingredients in my kitchen to make sure I could make them! Low and behold, I was in luck.
This is simple compote recipe that can be used for a pie, over waffles or pancakes or eaten alone while warm with a scoop of whipped cream (which was my choice!)
I know this recipe seems a little “autumn” in the middle of July, but I cannot help what I crave in my sleep 🙂
- 5 small apples
- 1 cup dried, sweetened cranberries
- 2 tbsp lemon juice
- 1/4 cup brown sugar
- 2 tbsp cinnamon
- 1 tbsp nutmeg
Peel, core and chop apples and place in pot and immediately cover with lemon juice to stop them from turning brown. Add dried cranberries, sugar and spices.
Cook over medium low heat for about 25 minutes, or until the apples are tender, the cranberries are plump and the juices and sugar have thickened and make a nice syrup at the bottom of the pot.
I chose to eat it just like this with some whipped cream, but I have used it in pies with great success, as well as with crepes, waffles or pancakes.
I am not a breakfast lover. Well not until around 11am, then I could eat just about everything! But when I get up, it’s all about the coffee and that’s about it! Mmmm…coffee!
I know eating breakfast is important and the healthy and responsible choice, but I just don’t think about it. About once a month, I make a pact with myself that I am going to eat breakfast everyday from now on. This pact lasts about 2 days and I forget again!
So I came up with a little healthy little breakfast muffin that goes so well with coffee, I look forward to them just as much or more than my coffee! The Good Morning Muffin!
Sugar free, gluten free goodness! It is so healthy, I don’t feel so bad about putting sugar and cream in my coffee! I like to make them bite size so I can eat more of them!!
GOOD MORNING MUFFINS
Makes 12 regular or 24 bite sized muffins
- 1 large yellow plantain
- 3 eggs
- 1/2 tsp baking soda
- 1/4 salt
- 2 tbsp oil
- 1/2 cup rice flour
- Cinnamon to taste
Make sure your plantain is yellow, even with some black spots. When plantains ripped, they get sweeter! Chop up the plantain in the food processor and then add the rest of the ingredients until well blended. Scrap the edges of the processor to make sure there is no chunks of plantain in there.
I always use muffin liners (mainly because I hate scrubbing anything and muffin tins are THE WORST!) Bake at 325c. for 18-20 minutes for bite size or 20-25 minutes for regular size muffins. You can test by lightly pressing with your finger for a slight spongy feeling.
I like to sprinkle extra cinnamon on top! They have a slight banana taste and are perfect with your morning coffee!
Now I wake up saying Mmmmm….muffins! I feel good about eating breakfast. Like a healthy, responsible person!
I have dogs, very, very hairy dogs. At least once a day I go “bunny hunting” in my house. By that, I mean chasing the hair bunnies that like to roll across the floor with the slightest breeze.
You can brush them all day long, but in the end, they are still hairy creatures! We fill an entire grocery bag with hair every week after brushing them and I hate how much it fills up the garbage (I try to put out the least amount of garbage as possible).
So help a bird out and don’t throw out your dog hair! It just clogs up the garbage and then the landfills. Put it out for the birds to make a nice warm home!
You can also compost it, however it takes a really long time to decompose. Another great use is to put it right in the soil in your garden if you have animal and pest issues. It will keep away the bunnies, skunks and deer as well as slugs and snails!
Happy brushing my friends!
The weather here has been perfect for our gardens! Sunny days, rainy evenings, and cool nights. It has been years since we have had such a nice summer! I remember this time last year sitting on my porch sweating. It was such a hot, dry summer last year, I totally gave up on the garden.
This year is so different. I find myself running to keep up with the veggies coming out in the garden, especially the cucumbers. It has been years since we have had such a great harvest, I have had to go back into my archives for recipes to use them all!
Here are 4 fairly easy ways to use up those cukes and enjoy the taste of summer!
- CUCUMBER WATER – there are so many benefits to adding some sliced cucumbers to your water bottle everyday. Other than the taste (which is delicious) it really has a lot of health benefits! Read more here.
- REFRIGERATOR PICKLES – just 10 minutes and you can jam 4-5 of those cucumbers in a jar and have pickles the next day! This is the fastest and easiest way to use them up and enjoy them all summer long! Have friends that like pickles? Get the recipe here!
- CUCUMBER SALAD – this is a great make ahead side dish recipe for BBQs, pot lucks or even weeknights dinners. Get the recipe here.
- HOMEMADE DILL RELISH – want to enjoy your cucumbers all winter long? Why not make your own dill relish? This tangy recipes full of dill is so much better than store bought! Learn how to make it here.
I hope these ideas help you out when you are staring at that huge basket of freshly picked cucumbers!