Peanut Butter Banana Cobbler

Talk about a glimpse of fall weather. After what seemed like endless days of heat and humidity, we’ve had a couple rainy, cool days here in NY. This (and a 12 mile run) made me want to bake something warm and comforting. One of my favorite fall comfort recipes is apple crisp, but I try to wait until September before making it. So, what was I to make?

Peanut Butter Banana Cobbler! I wasn’t really sure how this one would turn out, but I really love it. It baked up just the way I wanted it to. And just wait ’til you see how simple it is.
Yep, the supply of overripe bananas feeding my dessert efforts hasn’t run out yet! And thanks to a pouch of Betty Crocker cookie mix, you only need four items to make this. That’s right, four!
Add softened butter to the cookie mix, and mix until it’s nice and crumbly. Spread half of it into a eight- or nine-inch square pan. Then chop those trusty ripe bananas into chunks.
Toss the ‘nanners with some brown sugar. This here is a dessert in itself.
Spread the bananas into the pan over the cookie mix crumbs, then sprinkle on the remaining crumbs. Patiently wait while it bakes…
Your warm ‘n gooey cobbler is ready. Grab a fork!
Or, pile some cobbler into a dish, top with ice cream, and grab a spoon. I opted for this version. 🙂

Peanut Butter Banana Cobbler
Makes about 9 servings
1 pouch peanut butter cookie mix (such as Betty Crocker)
5 tbsp. butter, softened
6 ripe bananas
1/3 cup brown sugar
Heat oven to 375 degrees F. Grease eight- or nine-inch square pan with butter or spray with nonstick spray.
In a large bowl, combine cookie mix and butter, using a fork to mix until small crumbs form. Spread half of mixture into pan.
Cut bananas into 1 inch chunks. Toss bananas with brown sugar. Spread into pan over cookie mix crumbs. Top with remaining cookie mix crumbs.
Bake 15 to 20 minutes, until golden brown. Cool for about 30 minutes before serving. Serve with ice cream, if desired.

Peach Basil Cream Pie

Last Thursday, I made this pie.  Filled with fun healthy ingredients like pureed peaches, Greek yogurt, fresh basil, and… whipped cream.

And then, after letting it set, rather than slicing into it to take a pretty picture and take a few bites, I packaged it up and brought it someplace.

I brought it to the state fair.  To enter in the Pillsbury pie contest.


I go to sleep at 10pm on Friday nights.  I prefer wine spritzers over beer.  And now I enter pies at the state fair.  Apparently I went from 25 years old to 80 this year. Help!

Wait… don’t help.  I’m pretty content with my grandma-like life.  See you at bingo tonight?

I wish I could show you how this pie looks like when sliced into, because I bet it’s pretty.  A flaky golden brown crust filled with a pale yellow, peachy creamy filling.  Fragrant bits of basil in every bite!  And the whipped cream, well, we all know what that’s like.

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{CHOrific Recipes} Passion Fruit Mini CHOcakes

Happy April!  Hopefully you weren’t tricked too much on April Fools’ Day yesterday.  I almost feel like it falling on a Sunday this year probably made for less jokes, but I still saw some good ones on the web.  My favorite was Whole Foods Market’s home page — which included everything from selling gently used road salt to sharing recipes for six-layer dumpster dip.

No jokes from me here on this Monday.  Nope, it’s all completely real!  Including these little Greek yogurt cheesecake-wannabe’s that I’m calling… CHOcakes!  It’s like cheesecake, but with CHO(bani).

Here’s the thing: I hate cheesecake.  I’m probably the only baking blogger on Earth who does, but… yuck.  I would pass up dessert if my only option were cheesecake.  Well, I might scrape the whipped cream off the top, and try to salvage the the crust, but the middle, eh.

CHOcakes though… those, I can do.

The best part, I used a flavored Chobani which meant there was no need to add any extra sugar (you probably could, but you don’t need it).  Probably the simplest little mini dessert I’ve ever made!  I used the new passion fruit flavor, but you can customize this recipe with all your favorites — I can’t wait to try it with my favorite, pineapple!

Happy CHOcake eating.

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Marathon Ice Cream Pie

There are some runners who eat completely healthy, whole food diets, all the time.

And then there are the rest of us.  Myself included.  Sure, I eat healthy, but it’s a most-of-the-time sort of thing.

I’m the runner who bakes.  The one who brainstorms cookie recipes during long runs.  The one who looks forward to finishing a run so she can eat a big bagel with peanut butter.  The one who eats ice cream for dinner (don’t tell mom mom does it with me).

Last year, I celebrated finishing my first marathon by baking marathon cookies, a 26-ingredient cookie.  It was fun, they were tasty, and deep down inside I hope to someday serve them at the end of a marathon.  (let me know if you have race connections)


Fast-forward to this year.  I knew I wanted to make another marathon-themed recipe to celebrate finishing my second marathon.  I had a slew of great ideas from cakes to brownies and everything in between but I finally settled on pie.  Because when I swam in college, one of the coaches would reward us at the end of the season with a pie eating party, and I’m pretty sure marathons deserve such celebrations too.

And it’s pie season anyway.

I thought about making a 26-layered pie, but then I realized they don’t make pie shells as deep as the Atlantic Ocean, so I knew we were dealing with another 26-ingredient approach.  I briefly thought about a baked pie but then remembered that my life sort of depends on ice cream.  Especially as a runner.  Calcium = strong bones = stronger running.  Ice cream pie it is!


You can use whatever kind of ice cream you prefer.  I kept it simple (trust me, things get interesting quickly) and went with french vanilla.  And it’s the light slow-churned variety, which means this pie is automatically good for you no matter what we’re about to put in it.  Or, that’s what fro-yo bars around America would want us to believe. :)

I set my good-for-me ice cream on the counter to soften and got to prepping…

This is what you call a candy/baked good/nut explosion.  Don’t worry, everything’s going to be OK.  [by the way, cosmic brownies are still as good as they were in high school.]


Chop, mix, and repeat.  If you want, you could stop here and have a killer 26-ingredient trail mix.  If I ever go hiking, I’m taking marathon trail mix with me.  None of that dried fruit business.

Unfortunately, I had to say goodbye to the world’s best trail mix when it came time to stir it into the ice cream.  Such a sad moment.  Even more sad?  The fact that I had about a cup of leftover ice cream after filling the pie shell.  What on earth am I going to do with that?!


Dear Cold Stone Creamery, if you need a mix-in consultant, I’m here.

And a special note to my sister, because I know you’ll ask: I’ve tucked the rest of this into the freezer to save for Thanksgiving!

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Dark Chocolate Dipped POM-Orange Cocoa Cupcakes

There’s nothing like an intense cupcake to start off the week, right?!

One reason I love making cupcakes is how much easier they are than a cake – bake time is shorter, and decorating is easy as pie (cake?) with the help of a pastry bag.  But to me, the easier prep means I need to up the creativity factor – both in flavor and presentation. 

After giving some thought to which flavors would pair best with POM juice, I decided on orange and dark chocolate.  The combination of flavors yields a dense cake with hints of tang and tart in each bite (yum!).

Now, if I’d been able to get my hands on some pomegranate arils (we’re out for the season here in NY), I’d have added them into the cupcake batter and atop the frosted cupcakes.  However, the lack of pomegranate at the grocery store did have one positive outcome…

Since I couldn’t seem to remember the last time dipping anything in melted chocolate was a bad idea, I decided to dip my frosted cupcakes into melted dark chocolate!  

In case you’re not sure, this reinforced my thought that dipping anything in melted chocolate is a good idea. 

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