It’s been a while since I’ve shared one of my favorite recipes. This banana cake with cream cheese frosting recipes is one of my all-time favorites, but I must warn you, it’s definitely not light on the calories! Although, when you are enjoying such a decadent dessert, do calories really count? 🙂 Enjoy!
Banana Cake with Cream Cheese Frosting
½ cup (1 stick) butter, room temperature
1 ½ cups sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
1 cup mashed ripe bananas (2 to 3 medium)
Frosting (see below)
Cream Cheese Frosting:
½ cup (1 stick) butter at room temperature
1 package (8 ounces) cream cheese, room temperature
2 teaspoons vanilla extract
3 ¾ cups powdered sugar (sift if desired)
Preheat oven to 350 degrees. Grease a 15-by-10-inch sheet pan/cake pan.
In a mixing bowl, cream butter and sugar, then add eggs, sour cream and vanilla extract. In a separate bowl, combine flour, baking soda and salt. Gradually add to creamed mixture. Hand stir in mashed bananas.
Spread into prepared pan. Bake in preheated oven 25 minutes or until a toothpick comes out clean. Let cake cool.
Prepare cream cheese frosting.
Spread on top of cake and store in refrigerator. Cake can be frozen.
Cream Cheese Frosting:
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough powdered sugar to achieve desired consistency.
I’m taking a quick break from décor this week to share one of my all-time favorite recipes. We’ve had a very sick household this past week, both of my boys were down with strep throat. (Not fun!) There is nothing better than a huge pot of homemade chicken and dumpling soup to help get everybody back up on their feet.
If I’m strapped for time, and want soup in a quick turnaround, I usually buy store made stock and pre-cut veggies from the produce department. I still make the Polish kluski dumplings from scratch; the recipe is super easy and the ingredients are readily found in your pantry. This recipe transports me back to my grandma’s kitchen. Enjoy!
Polish Kluski Dumplings
1 1/2 c. flour
2 sm. eggs, beaten
1/2 c. water
Dash of salt
Mix ingredients and stir until smooth. Drop from wet teaspoon into boiling soup or salted water. Cook uncovered until dumplings come to top.
It’s Halloween weekend! Where did October go? One of our favorite family Halloween traditions is roasting pumpkin seeds. It’s the perfect treat after spending hours gutting, carving and crafting the perfect jack-o-lanter face.
Here is a quick recipe to roast the perfect pumpkin seeds. My family likes them plainly salted but the seasoning choices are endless! Enjoy and have a safe and spooky Halloween! 🎃👻👹
Preheat oven to 300 degrees F.
Rinse pumpkin seeds off in a colander
It’s okay to leave some strings and pulp on the seeds (it adds flavor) clean off any chunks.
Toss pumpkin seeds in a bowl with the 2 Tbs of melted butter, vegetable oil or olive oil.
Pour and spread the seeds in a single layer on a baking sheet.
Sprinkle on the seasonings of your choice. Try: Salt, Garlic Salt, Pepper, Cayenne Pepper (for a little heat), Cajun Seasoning, or Seasoning Salt. (We prefer regular salt and oilve oil)
Bake for about 45 minutes, stirring occasionally, until golden brown.
Store leftover seeds in an air tight container.