2-Ingredient Pancakes

GLUTEN-FREE & DELICIOUS

Fun fact: Best way to peel a banana is by pinching the end (opposite from stem) and peel from there. Monkeys do it and there are less fibrous strings this way! Know a better way? Comment below.

 

Start with 1 Banana and 1 Egg.

 

Put into a bowl for mashing.

 

Mash – with fork or masher.

 

Cook in oiled pan for a couple minutes each side on medium-low heat.

 

Enjoy on its own, or with a dallop of Peanut Butter or Nutella.

 

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Dark Chocolate Espresso Oreo Balls

Only 3 ingredients! Thanks to Grandma Bev for her Chocolate Oreo Balls recipe, which led to this slightly altered version. She made some for the holidays and nobody could eat just one. I changed it up only because I love dark chocolate.

Ingredients:

1 package (8 oz.) cream cheese, softened

1 package (16 oz.) Oreo cookies, crushed (I used a store brand and it was about 40 cookies)

12 oz. dark chocolate bark/bar, chopped (I used 4 packages of “Endangered Species Natural Dark Chocolate with Espresso Beans” which donate 10% of net profits to endangered animals)

• Using a blender or mixer, mix the cream cheese with Oreo cookies.
• Roll into about 1-inch balls, using wax paper to set them on if you need to
• Chill for at least 30 minutes

• Melt the chopped chocolate bars or bark in the microwavable bowl, 1 minute at a time, stirring occasionally

• Using a toothpick or two spoons, roll the balls in the melted chocolate to coat. Set aside on wax paper or on a wire rack

• Chill again for at least 30 minutes, the longer the better. Serve cold or room temperature.

Natty Patty Banana Nut & Chocolate Cupcakes

These are the most fun cupcakes! The biggest hit at Julius’s 4th birthday party. Small and cute, kids and adults love them. My favorite part is that instead of battling with frosting on top, the frosting is in the center!

Ingredients:

• 1 package Banana Nut muffin mix
• 1 package or box Chocolate cake mix (and milk, eggs, or oil according to the back instructions)
• 1 can or jar of white frosting, butter milk or vanilla
• food coloring, liquid or gel, doesn’t matter (red, green, yellow)
• Non-stick cooking spray or cupcake paper liners

Bake the chocolate cake package according to directions in a cupcake or muffin pan, lined or not (I’ve tried both, just do what you think is best for your muffin pan.

Separate the frosting into three even amounts. Mix in the food coloring a little at a time to get the desired color. I chose red to look like ketchup, green to look like lettuce, and yellow to either look like mustard or cheese.

The photo above features the yellow looking like mustard. Below is a photo that shows the yellow in a square outline to look like cheese corners. For best results, pipe the frosting out of a plastic bag corner with the tip finely cut off. All you need is a little frosting around the outside edges to be visible. You don’t need to fill the center.

Cut the cooled chocolate muffin-tops off. This will be the “patty”. I discarded the bottom.

Cut the cooled banana nut muffin-tops in half and these will be the top and bottom “buns”.

Pipe on the frosting in whatever order you like, I put “ketchup” on top of the bottom bun, then the chocolate patty next. Then “lettuce, and cheese or mustard” on top of the patty. Make these ahead of time too, and save them in the refrigerator.