Banana Toffee Cupcakes

These cupcakes are so rich you don't really need frosting. The banana, chocolate, and toffee flavors blend perfectly in this cupcake treat. I used the Heath toffee bits, and added more than called for in the original recipe. You can never have too much chocolate and toffee! I used a yellow cake mix this time, but I am going to use a banana cake mix next time for an even stronger banana flavor.

Banana Toffee Cupcakes
link to recipe at BettyCrocker.com

1 box yellow cake mix

1/3 cup water
1/3 cup vegetable oil
1/2 tsp almond extract
3 eggs
1 cup mashed very ripe bananas (2 medium)
3/4 cup Heath toffee bits

Directions:

Heat oven to 350°F.
Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes.
Add bananas; beat until smooth.
Stir in 1/2 cup toffee bits.
Divide batter evenly among muffin cups.
Sprinkle remaining toffee bits on top of each cupcake.
Bake about 25 minutes or until golden brown.
Immediately remove from pans to cooling racks.

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Cool Mint Oreo Cupcakes

I had half a bag of Cool Mint Oreos left from making the Chocolate Grasshopper Pie, so I decided to make another minty treat. I chopped up 12 of the Cool Mint Oreos and mixed them into some Devil's Food Cake Mix prepared according the directions. After a little mixing, pouring, baking and cooling.....The result was some yummy chocolate cupcakes with surprise pockets of mint chocolate cookies. So are you an Oreo fan? Do you like the original flavor or some of their fun flavor creations?

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Peanut Butter and Banana Chocolate Chip Cookies

While Zesty if off in Jamaica, I filled in with a guest post on ZestyCook. Head on over and check out these Peanut Butter and Banana Chocolate Chip Cookies. While you are there, check out some of his delicious recipes including A Chunk of Chocolate Chip Muffins, Easy Whole Wheat Bread with Molasses, and Savory BBQ Turkey Burgers.

You can also check out the Zesty Clothing Line which benefits a local food bank. Don't forget to get your free Simply Zesty Recipe e-book full of recipes from some of your favorite food bloggers, including my recipe for Pumpkin Chocolate Chip Protein Cookies.

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Amazing Cakes

I haven't shared any of my sister's awesome cake creations lately, and I decided it was time. Her cake business Hugs, Kisses, and Cakes is quite busy right now with baby shower cake requests. She recently had a request for an ultrasound to adorn the top of a cake. Is this a new trend? I have never heard of this idea before! Guess what? She did it. My sister created an edible image of the ultrasound and here is her cake creation!

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Calling All Mint Lovers

This is a delicious and easy to make pie for the mint lovers out there! The recipe called for pistachio pudding, which confused me a little, but it definitely gives the pie a nice minty green color. You don't taste the pistachio flavor at all. Chunks of cool mint Oreos are scattered throughout the fluffy pie filling and add just enough mint flavor and crunch. I bet this would taste good if made with Girl Scout Thin Mints. I will have to try that next time. If frozen, this pie tastes like a Mint Chocolate Cookie Ice Cream Pie. Enjoy!

Chocolate Mint Grasshopper Pie
recipe link @ kraftfoods.com

1-1/2 cups cold milk

1 pkg. (4-serving size) pistachio flavor instant pudding

2 cups thawed whipped topping, divided

6 Double Stuff Oreo Cool Mint Creme Chocolate Sandwich Cookies, chopped

1 chocolate pie crust (6 oz.)

1 square semi-sweet chocolate

Directions:
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping and the chopped cookies. Spoon into crust. Spread with remaining 1/2 cup whipped topping.

Melt chocolate as directed on package; drizzle over pie.

Refrigerate 2 hours or freeze until firm. If frozen, remove pie from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Store leftovers in refrigerator or freezer.

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Holy Yum! Chocolate Cherry Pie

This week's Holy Yum! Award goes to the Chocolate Cherry Pie made by Bunny @ Bunny's Warm Oven. It looks amazing! Check out some of Bunny's other amazing creations including her Strawberry Cream Pie and her Strawberry Upside Down Cake.

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Cherry Filled Pineapple Cupcakes

I guess I have been in a pineapple mood lately! When I made the Upside Down Sunshine Cake the other day, I only used half the cake mix. I decided to use the other half to make these fun cupcakes. The house smelled quite tropical with the smells of pineapples and cherries baking in the oven. To make these cupcakes, mix a box of pineapple cake mix according to the instructions, and then divide it among the liners in a cupcake pan. Then, drop a rounded teaspoon of cherry pie filling into the middle of each cupcake. Bake the cupcakes at 350 degrees for 25 minutes. Top the cupcakes with vanilla frosting and a cherry! ENJOY!

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