ummm, about that no-sugar thing

It is possible that I have fallen off the no sugar wagon.  Or maybe my legs are dragging in the dirt while the upper half of me clings desperately to the wagon planks. (Don’t you just have this Little House on the Prarie image now of the Ingall’s wagon dragging my sugar laden body down a dirt road? ) Sorry, I digress. …

Note:  both of these recipes came from Pinterest.  If you want to see the original blogs they came from you can check out the links here  http://pinterest.com/pinkpowerranger/

So I made this

Dulce de Leche Banana Cake Dulce de leche banana cake with cream cheese frosting and let me just say UMMM!!! First, whoever invented cream cheese frosting is brilliant!! I mean really, sugar and cream cheese, could it taste any better.  I think I could eat it with a spoon.  Of course, that is not just falling off the wagon, that would be getting run over by the wagon.  This is a dense, moist cake.  It is good the day you make it, but the day after, chilled, holy cow!!! you’d better have a tight grip on your self control because it will be hard to stop at one slice.  It makes a large layer.  I baked mine in a 10″ layer pan and the cake is easily 2″ tall.  If you have smaller pans, you will have enough batter for two layers.  You could give the 2nd one away—-or just keep it and eat it.  Trust me, you’ll want it.  🙂

Preparation: Heat oven to 350 degrees F. Lightly butter cake pan and then lightly dust with flour. Place parchment round on bottom of pan.

  • ½ cup sour cream
  • 1 teaspoon baking soda
  • 8 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup mashed bananas (about 1 ½ large bananas)
  • ¾ cup dulce de leche

Instructions:

  1. Place sour cream in a bowl and add baking soda; set aside.
  2. Mix butter and sugar until light and creamy.
  3. Add eggs in one at time and beat until combined. Add vanilla and beat until combined.
  4. Mix flour, baking powder and salt; set aside. Mix bananas, dulce de leche and sour cream mixture. Add the dry ingredients in three parts, alternating with banana mixture. Mix after each addition until just combined.
  5. Pour mixture into prepared cake pan and bake at 350 degrees F for about 45 minutes or until cake tester inserted in the center comes out clean. Cool cake for 5 minutes in cake pan. Remove cake and continue to cool cake completely on a wire rack

Cream Cheese Frosting

  • 8oz cream cheese, cold
  • 8 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 ½ cups of powdered sugar, sifted

Instructions:

  1. Mix cream cheese and butter until combined. Add vanilla and mix until combined.
  2. Gradually add sifted powdered sugar and mix until fully combined.

Assembly

  1. Frost cooled Dulce de Leche Banana Cake to preference.

And I also made these….
Pinned Image Apple crumb shortbread also a home run.  Again, good the day you make it, awesome the day after.  I don’t know what it is about some foods that makes them so much better the second day after they get a chance to sit and “marinate”.  The boys here LOVED these.  This recipe calls for an 8×8 pan and I couldn’t find mine so I used a deep dish pie plate and pushed some of my crust crumbs up onto the sides and had a tart thing going on.  Did I mention—yum!?!?!?

Apple Crumble BarsIngredients:For the base:1 1/3 cups all-purpose flour2 tbsp. sugar1 tsp. salt1 stick unsalted butter, at room temperature

For the filling:4 medium-sized apples, peeled, cored and coarsely diced5 tbsp. sugar¼ tsp. cinnamon2 tsp. cornstarch2 tbsp. lemon juice¼ cup fruit jam (I used peach)

For the topping:½ cup all-purpose flour3 tbsp. sugar4 tbsp. unsalted butter, softened

Directions:To prepare the filling, in a large skillet combine the apples, sugar, and cinnamon. Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender but still firm. In a small cup, whisk together cornstarch and lemon juice. Add to the apple mixture and continue cooking, stirring constantly for 3 minutes or until thickened. Remove from heat and set aside to cool.

Preheat oven to 350°. Line an 8×8” baking dish with foil, leaving overhang on both sides for easy removal later. Grease foil.

To make the base, in a medium bowl combine flour, sugar and salt. Mix well. Cut the butter into the flour mixture using a pastry blender, two forks or your hands, until it resembles breadcrumbs. Press the mixture into the bottom of the prepared pan. Bake for 10-12 minutes, until lightly browned around the edges. Remove from the oven. Spread the fruit jam evenly on the base while it is still hot. Top with the cooked apple mixture.

In a medium bowl combine all ingredients for the topping. Mix well until combined and crumbly. Sprinkle over the apple layer. Bake for 25-30 minutes or until golden brown. Remove from the oven and allow to cool. Using the foil, lift out of pan. Cut into squares and serve. (If desired, refrigerate before cutting to firm up a bit for easier slicing.)
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