Banana Peanut Butter Cupcakes

Do you have overripe bananas sitting on the kitchen counter? You can either freeze them with their skins still on then dip in chocolate or mash and make into yummy cupcakes or breakfast muffins. Add crunchy peanut butter to the cake mix then top the cakes with caramel or coffee flavored meringue frosting and your breakfast is good to go.

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Banana Blueberry Swirl Frozen Dessert

For a healthier frozen dessert I used bananas and added a swirl of pureed frozen blueberries. The bananas are sliced, frozen, then processed until smooth. The creamy bananas have no added sugar but I added a tablespoon each of sugar and heavy cream to the blueberries. It has a little bit of bitterness probably because the bananas were not overripe or I didn't fully remove the fibrous membrane on the bananas. I still like the frozen dessert though. Next time I'll add peanut butter, strawberries, or Nutella.

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Moroccan Date and Nut Candies

While rearranging the book shelves, the Moroccan cookbook caught my eye and I started browsing. It's been a while since I opened it. I've used it to make almond milk, clarified butter, and stews. I don't know if the recipes are authentic but so far most of the dishes I already cooked were delicious.

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Soy Lecithin

The other day I made salad dressing, refrigerated the half cup left-over, and naturally the oil gathered on top. No matter how I shake the dressing, it's so stubborn and wouldn't want to socialize and mix with the vinegar, unlike store-bought dressing. Then I remembered I have soy lecithin I bought a while back. It's supposed to aid in emulsifying everything from candy bars to sauces to hand cream, and it's also used to make breads rise higher.

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