Banana Breakfast Bites

Another PINTEREST success! For some reason we can never seem to finish the bananas in my house before they start to get a little too ripe to eat. I HATE throwing away food so I have been trying to find recipes that utilize different things in my kitchen that I needed to use like yesterday.  This last week I desperately needed to use my bananas before they got to the too ripe to use stage, but didn’t want to make the same muffins I always make (not that they aren’t delicious, but I like experimenting with different things and I wanted to find something new and yummy)! So naturally, the first place I looked was Pinterest. I found a couple recipes and this one really stuck out to me! Not everything turns out as I imagined when I find it on Pinterest, but this recipe was pretty dang good and made a lot!


DRY ingredients:

  • 1.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup light brown sugar
  • 2 cups QUICK oats


Once I combined all the dry ingredients into a bowl, I actually used my hands to really mix it all together. The brown sugar seemed clumpy when I was trying to mix it with my spoon so that was when I decided to just dig in and get a little dirty!

WET ingredients:

  • 2 eggs
  • 3/4 cups PLAIN applesauce (2 lunch size containers)
  • 3 smashed RIPE bananas
  • 1 teaspoon vanilla


Here is what the wet ingredients looked like once I got them all mixed together. I first mashed up the bananas before mixing in the other ingredients. Once I got everything in the bowl I used the utensil pictured to really mush out the lumps (I like a more creamy texture to my food so I don’t think this step is necessary).

Once I had the wet and dry ingredients combined (separately), I combined them both into the bigger bowl. It took a little elbow grease to get it thoroughly mixed together because there were random pockets of dry batter and I wanted to avoid dry mix being dumped into my pan.

I greased my 9×13 cake pan with butter before pouring the batter in. I feel like when I grease my cake pans with butter instead of spraying them with PAM, the sides don’t pull in as much as it bakes. Let it bake for 22 minutes and then cool for probably 15 minutes in the pan before cutting. These were  great because they were filling, seemed somewhat healthy and definitely tasted oh so yummy!


 Thank you Pinterest for yet another successful baking story (and cookandcraftmecrazy for the recipe)!

baby booties


I had the opportunity to do a baby shower cake this last weekend for a baby girl that will be here soon!  Here are a couple pictures of some of the details. It was a very simple cake with the “messy” frosting look, but my favorite part was these fondant baby booties that I made for the top! They turned out so cute!


I made a faux “TOMS” tag for the back of the booties too 🙂

party time


Here are some pictures of a birthday cake I did for one of my girlfriends a couple weeks back. Sorry I don’t have a tutorial to go with it. This whole cake was experimental so I wasn’t sure how it was going to turn out, but I have to say, the leopard print has got to be one of my new favorite things to do on cakes!


Here is a close up of the leopard print that I painted on. I mixed black gel color and brown gel color with clear piping gel (separately) and then started painting! I first did partial circles with the black gel mixture and then made my way around filling in randomly with the brown. I am quite pleased with how this turned out and to be completely honest it wasn’t hard at all! The key was not make it look perfect. The imperfections are what make it look more natural, well to me at least.


Here is the birthday “tag” I made for the top of the cake. My original goal was to spell out her name as well, but the tag wasn’t big enough (and I was crunched for time) so I just stuck with the original Happy BIrthday. For the numbers I did a 50/50 ratio of fondant and gum paste before I started cutting out the numbers with cookie cutters. Combining both fondant and gum paste gives the numbers that ability to stand without wilting over. The gum paste dries harder and quicker than the fondant so it didn’t need much time for the numbers to dry. I painted clear piping gel on the base of each number to stick it to the cake. Piping gel dries like glue so that is something that I use often with my fondant cakes. I have never had any issues with things falling or sliding off my fondant when I use the gel as “glue.”


This is a more “artsy” shot of the cake to showcase the bow. I love making fondant bows. They are so fun and actually pretty easy to make! I will post a video tutorial on how to make a fondant bow sometime before Christmas so that you can make some fun edible presents!

**Everything on this cake is completely edible.**




My husband is a huge banana muffin fan. I searched high and low on Pinterest to find a good recipe and this one is the winner!


Start out by pre-heating the oven to 375. Mix together the flour, salt, cinnamon, baking soda and baking powder  in a large bowl.


In a separate bowl, smash three very ripe bananas together.


Mix on low speed the bananas, sugar, brown sugar, vanilla, oil and egg.


Fold the wet batter into the dry mixture until well blended. Once blended, scoop batter into muffin tin (3/4 of the way full).



Mix together flour, cinnamon and brown sugar. Add butter (not melted) and cut in until all the butter is mixed in evenly as shown below.


Sprinkle the yummy topping evenly over each muffin. I usually press it down slightly into the batter because the butter tends to melt while cooking and run onto the pan (if it runs down it is okay. There will still plenty of yummy crunchy flavor on the top of each muffin), but by pressing it into the batter a bit, you avoid losing some of the crunchy goodness to the pan.


Now you are ready to bake! Bake for 18-20 minutes or until done. I bake mine for 18 minutes, but every oven is different. Just be sure to poke your muffins with a toothpick before you pull them out. If the toothpick comes out clean, then they are done!

The entire house will seriously have the most tantalizing smell while these babies are in the oven. Once they are done, let them cool on a cool rack for ten minutes. After ten minutes take the muffins out of the pan and put them directly on the cool rack to continue cooling.


Once cooled down (or even while warm) enjoy these yummy muffins! They are seriously so addicting, you won’t want to stop at just one! Enjoy!