When I started planning for National BLT month, I had to Google* a list of foods that begin with the letter T.
…tangelo, tapioca, tamales, tahini…
Seeing tiramisu on the list, I returned to Google. I knew that tiramisu is cake, but I didn’t know what made this cake special.
April is National BLT Month
I know what you are thinking to yourself. You are thinking, “Self, April is national BLT month, and that is not a BLT.”
If you give me a coupon, I am more likely to buy something. If you give me a coupon and put the item on sale, it’s a done deal. The product is in my cart.
That’s how I found myself with a box of these chocolate-covered banana slices. I became an immediate fan. The packaged treat was just so convenient as a snack around the house.
…But I wasn’t about to buy another box without a coupon, especially since I knew I could make an enhanced, decorated version at home.
You really only need 2 ingredients for this recipe: bananas and chocolate. If you are feeling festive or fancy, add some crushed nuts, shredded coconut, granola, candy pieces, sprinkles, butterscotch chips, or anything else that would taste good with bananas and chocolate.
- 1 banana, cut into thirds
- 2 tablespoons chocolate chips
- toppings of your choice: crushed nuts, shredded coconut, granola, candy pieces, sprinkles, butterscotch chips, etc. Out of the toppings I have tried, I think that coconut is the best.
- Melt chocolate chips in the microwave. Place them in a microwave-safe glass bowl, and microwave on high for 45 seconds. Stir, and microwave for an additional 20 seconds. Continue to microwave for 20 seconds and stir until the chocolate is smooth.
- Pierce each section of banana with a popsicle stick. Dip the banana in chocolate, using a spoon to spread the chocolate evenly.
- Roll the banana in your toppings.
- Place the banana pops on a sheet pan covered with wax paper. Freeze for 6 hours or overnight.
- Eat and enjoy!
Do you combine coupons and sales?
P.S. I am linking up with Angie and Abbey @ Three Cats and a Girl for Fiesta Friday!
I don’t know about you, but today’s the last time I will feel twenty-two.
That’s right. Tomorrow is my 23rd birthday. The older I get, birthdays seem to become less and less important.
But that’s another blog post for another time. Today, we are making cupcakes, and (more specifically) some pretty amazing frosting.
This frosting is only three ingredients, but it steals the show. If you’re feeling fancy, you can make cake from scratch. Since I am
lazy simple, I used a cake mix.
Peanut Butter Cream Cheese Frosting
- 8 oz. cream cheese
- 3/4 cup PB2 (powdered peanut butter)
- 1/4 cup granulated sweetener of choice (I used a blend of stevia and sugar)
- 1/3 cup milk or water
- Place all ingredients in a large mixing bowl.
- Using a hand mixer or stand mixer, beat the ingredients together for 3-5 minutes, until everything is well-combined and fluffy. I paused about every 90 seconds to scrape down the sides of the bowl.
- Eat it! I used a large star tip to pipe the frosting onto chocolate cupcakes. This frosting would also be good between chocolate cookies, on a chocolate pie, or just on a spoon 🙂
Do you have a favorite birthday cupcake?
What would you do-oo-oo-oo for a Klondike bar?
Now that you are considering all sorts of crazy feats, let’s switch gears and chat about the great month of March. I love March for several reasons.
Unlike most single ladies, I don’t hate Valentines Day. But I do not celebrate Valentine’s day. I plan to spend February 14 like any other day. I will go to work, complete assignments for grad school, and constantly make this face as I walk around campus:
But I know that some of you have a less passive response to red heart balloons.
February is National Chocolate Lover’s Month
It’s no secret that I LOVE nut butter. I like nut butter with bananas. I like nut butter with oatmeal. I like nut butter with pretzels. I like nut butter with carrots. And I really like nut butter with chocolate.