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Chocolate Cupcakes with Chocolate Buttercream Frosting

Chocolate Cupcakes with Chocolate Buttercream Frosting

Chocolate Cupcakes with Chocolate Buttercream Frosting

Too much dessert going on around here. I'm gaining weight and I'm not the least bit happy about it! I just keep getting all these fun doodads to use in the kitchen and coming up with so many fun creative recipes and can't help but want to test them out.

And here's the thing… it's abundantly clear to me that I'm feeling good when I'm churning out creations in the kitchen. So it's not all bad. I just have to use a little more discipline and utilize my Supreme Taste Testers more often (my awesome coworkers).

For this batch, I used the Cuisipro Cupcake Corer (Amazon Affiliate Link) create a hole in the top of the cupcake. It works great!!

Cupcake Corer by Cuisinart

Chocolate Cupcakes with Chocolate Buttercream Frosting

My husband is the chocolate lover in our home and he loved these.

Without further ado, here's the recipe.

Chocolate Cupcakes

  1. Preheat oven to 350°F. Be sure oven is preheated to the correct temperature.
  2. If you don’t have the silicone baking cups, grease the cupcake tins well and dust with coconut flour [affiliate link].
  3. If you do have the silicone baking cups, very lightly grease them with butter or coconut.
  4. In a large mixing bowl, combine eggs, banana, coconut oil [affiliate link], honey [affiliate link], cinnamon, vanilla [affiliate link] and baking soda.
  5. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  6. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  7. To ensure there are no lumps, sift flour.
  8. Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It’s better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.
  9. Allow to sit for 2 minutes to allow the coconut flour to absorb liquids. The batter for this loaf will be somewhat thick, but still easy to mix with a spoon.
  10. Spoon batter immediately into cupcake tin.
  11. Place in a preheated oven. Bake 35 minutes.
  12. Cupcakes will feel firm to the touch when done.

Chocolate Buttercream Frosting (makes about 2-1/2 cups, perfect for one batch of cupcakes)

  • 1 egg + 1 egg yolk at room temperature
  • 6 tablespoons honey*
  • 1/2 pound unsalted butter at room temperature
  • 1 tablespoon vanilla
  • 6 tablespoons cocoa powder
  1. Remove butter from wrappers and place in a bowl nearby so it’s ready for when you need it. Have a spoon handy as well.
  2. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer. While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  3. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  4. With mixer on medium high setting, dribble the honey down the edge (now you’ll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  5. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature.
  6. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  7. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  8. Add vanilla and mix well. Add the cocoa powder, mix well. Once the cupcakes have completely cooled, use take a sharp knife and cut a circle in the middle of the cupcake (or use the Cuisipro Cupcake Corer [Amazon Affiliate Link]). Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact. Pipe frosting into the center of the cupcake, then decorate the top of the cupcake.
  9. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!

The frosting will be enough for one dozen cupcakes.

FYI, regarding the frosting, I recently invested in these disposable pastry bags (Amazon Affiliate Link) (I know, I know… disposable? But my “permanent” frosting bag is so hard to clean, seems to have mold in the crease where it's sewn together and I decided this box would last me practically forever so I went for it.).

The really cool thing is you can just drop your tip into the bag and it fits totally snug. Much better than using a sandwich bag, which is what I was doing.

I also used Ateco #828 Star Pastry Decorating Tip (Amazon Affiliate Link to pipe the frosting into the core of the cupcake, and then piped seven flowers on top, six around the edges and one in the center.

Did you enter for your chance to win one of the sets of the silicone cupcake liners and a copy of my e-book Baking with Coconut Flour? In progress now until November 22nd, 2014.

Silicone Cupcake Liners

Did you miss the Pumpkin Spice Cupcakes with the Pumpkin Spice Buttercream Frosting?

Pumpkin Spice Cupcakes

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cherry Banana Ice Cream Shake

Cherries are on sale so of course I had to buy some. They are the sweet dark red cherries which are just so delicious and sweet by themselves. But today I decided I wanted a cherry shake and so I created this delicious ice cream shake.

Serves two.

If you own a Vitamix Vitamix (affiliate link) throw everything into your blender and within a minute or two your ice cream shake will be ready to enjoy.

If your blender is less powerful you may find it helpful to add the cherries, honey and vanilla [affiliate link] first and blend until pureed. Then slice the bananas and blend until smooth.

Serves one or more.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Banana Mango Strawberry Real Fruit “Bullet” Popsicles

I've been having a great time making real fruit popsicles. Yesterday I had a guest post at my friend Patty's to share my Strawberry Lemonade Popsicles. Go here to get the recipe and see the Rocket Pops: Strawberry Lemonade Popsicles

For the recipe at Patty's I used our Tovolo Blue Rocket Pops (this is my Amazon affiliate link) which I bought from Amazon but for my Banana Mango Strawberry Real Fruit Popsicles I used our Tovolo Star Ice Pop Molds (this is my Amazon affiliate link).

banana-mango-strawbry-6597

The recipe is very simple. I wanted to try to recreate the colorful “bullet” popsicles that my sons liked so much when they were younger – except obviously I had no plans to include the sugar, high fructose corn syrup, artificial coloring, and chemical flavorings. I decided for my colors to use banana, mango and strawberry. There is no end to the assortment of fruit popsicles you can make if you just use your imagination. And there's no need to divide up the colors as I did, I'm sure these would taste sensational if you just blended all the fruits together.

I usually make popsicles in the day and freeze overnight. Once these were ready I had to have one. They were really a yummy treat, cool and fruity. 🙂

I've been loving the Tovolo popsicles molds and one of the main reasons is because they are BPA-Free. I try to avoid BPA as much as I can and it is a nice relief to find a product that I can use that I don't need to be worried about.

My son Matthew is also loving the fruit popsicles. Each one holds such a small amount but the popsicle makes you think you are getting a large portion. Matt likes to come back for seconds and he is happy with just two p0psicles. See the bottom of my post for tips in removing the popsicles from the molds.

Banana Mango Strawberry Real Fruit Popsicles

  • 2 bananas (preferably ultra-ripe with brown spots)
  • 12 strawberries
  • 1 mango
  • 1 tablespoon raw honey [affiliate link] (if desired)

Pop molds hold 2.5 ounces each so you need 2 cups of fruit to fill all six. Freeze overnight for best results.

Peel the bananas and mash with a potato masher. Divide the bananas into two portions.

Peel the mango and remove as much of the flesh as you can from the seed. I usually cut off what I can with a knife and then carefully use a spoon to scrape what I can from the seed. Be careful as you handle the seed as they are usually very slippery and the seed also has a very sharp edge which could cut your skin.

Place mango flesh into a blender or your Magic Bullet (this is my Amazon affiliate link) and blend until smooth and creamy.

Wash the strawberries, remove the stems. Blend until smooth. Add honey, if desired.

Divide the strawberries in half. Mix half of the strawberries with one half of the bananas.

Seat the molds into the holder. Drop in about one inch of strawberries, this is about 2 tablespoons.

The fruit is thick so as you place the fruit into each mold, check for air pockets with each layer. I took the handle of a long spoon to displace any air bubbles.

banana-mango-strawberry2Next layer in the plain bananas.

Next layer in the mango.

Finally layer in the strawberries and bananas mixture. Fill just below the top of the mold.

Take care that you do not fill all the way to the top as when you place the handle in the fruit it will disperse just enough so that the fruit fills the mold. If you fill it too full it will spill over as you insert the handle and make for a sticky mess.

banana-mango-strawberry3

Just set the handles on top of the molds, do not press down until they click into place. If you do you will have a very hard time removing the popsicle from the mold once frozen.

banana-mango-strawberry1

Some tips for using the molds:

Run hot water over the mold for 30-45 seconds before trying to remove the popsicle.

Sometimes the handle will pop out without the popsicle attached. This could be because the pops weren't frozen enough. When this has happened I just put some water into the stick hole, replace the handle and allow to freeze for a few more hours.

When I made these multi-fruited pops one of them came out leaving the strawberry at the bottom still in the mold. I “glued” it back together with water, then replaced the popsicle back into the mold to freeze and try again later.

Remember – don't press the handle all the way down as it will make it much more difficult to remove the popsicle.

Enjoy!

5.0 from 1 reviews
Banana Mango Strawberry Real Fruit Popsicles
Author: 
Recipe type: Summer Snacks
Cuisine: American
 
Real fruit popsicles, perfect for a hot summer day.
Ingredients
  • 2 bananas (preferably ultra-ripe with brown spots)
  • 12 strawberries
  • 1 mango
  • 1 tablespoon raw honey (if desired)
Instructions
  1. Peel the bananas and mash with a potato masher. Divide the bananas into two portions.
  2. Peel the mango and remove as much of the flesh as you can from the seed. I usually cut off what I can with a knife and then carefully use a spoon to scrape what I can from the seed. Be careful as you handle the seed as they are usually very slippery and the seed also has a very sharp edge which could cut your skin.
  3. Place mango flesh into a blender or your and blend until smooth and creamy.
  4. Wash the strawberries, remove the stems. Blend until smooth. Add honey, if desired.
  5. Divide the strawberries in half. Mix half of the strawberries with one half of the bananas.
  6. Seat the molds into the holder. Drop in about one inch of strawberries, this is about 2 tablespoons.
  7. The fruit is thick so as you place the fruit into each mold, check for air pockets with each layer. I took the handle of a long spoon to displace any air bubbles.
  8. Next layer in the plain bananas.
  9. Next layer in the mango.
  10. Finally layer in the strawberries and bananas mixture. Fill just below the top of the mold.
  11. Take care that you do not fill all the way to the top as when you place the handle in the fruit it will disperse just enough so that the fruit fills the mold. If you fill it too full it will spill over as you insert the handle and make for a sticky mess.
  12. Just set the handles on top of the molds, do not press down until they click into place. If you do you will have a very hard time removing the popsicle from the mold once frozen.
Notes
The pop molds used in this recipe were the Tovolo Star Pop Molds and they hold 2.5 ounces each so you need 2 cups of fruit to fill all six. Freeze overnight for best results.

This image will take you to affiliate partner Amazon if you wish to learn more about or purchase the Tovolo Star Ice Pop Molds.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Banana Walnut Muffins Made with Coconut Flour

Banana Walnut Muffins Made With Coconut Flour

Banana Walnut Muffins Made with Coconut Flour

When I used to eat gluten and grains, one of my favorite muffins was Banana Nut. My sister is the one that found the recipe and over the years I have made them dozens of times. The original recipe is from the La Leche League's Whole Foods for the Whole Family. I have been experimenting with coconut flour [affiliate link] and I decided to try converting this recipe. These are light and fluffy and very delicious. They would probably work well in a loaf pan but of course you would need to increase the baking time.

I ordered some Tropical Traditions coconut flour [affiliate link], to see how it compares to Bob's Red Mill. I don't see a lot of difference, but Tropical Traditions seems smoother and moister than Bob's.

Remember, if you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil [affiliate link], and I will receive a discount coupon for referring you. Thank you for thinking of me!

Preheat oven to 350°F.

Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour.

Chop walnuts into small pieces.

In a mixing bowl, mash bananas until creamy, stir in honey. Melt coconut oil and whisk in with bananas and honey. Add eggs and blend using a hand mixer or whisk. Add salt and baking soda.

Measure coconut flour into a 1/2 cup measuring utensil. Pack flour into cup firmly. Use a back side of a knife to cut across the top of the measuring utensil so that your measurements is exactly 1/2 cup. Sift flour to remove any lumps.

Mix half of the coconut flour in with the wet ingredients. Allow to sit for two minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes. If the mixture is very runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes. Coconut flour is tricky sometimes. It is better to add the coconut flour in small increments than to end up with your batter being too dry.

Add vinegar to batter and blend quickly. Add walnuts and stir by hand.

Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.

This recipe shared at Fat Tuesday. These muffins were also featured at Coconut Recipes.

This recipe was slightly altered on Saturday, November 24th, 2012.

Recipe: Banana Walnut Muffins Coconut Flour
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These light and fluffy banana nut muffins can be eaten with breakfast or served as dessert.
Ingredients
  • ½ cup coconut flour, Tropical Traditions brand
  • 1 cup bananas, mashed
  • ⅓ cup melted Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • ½ cup honey
  • 3 whole eggs
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • ½ cup walnuts, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour.
  3. Chop walnuts into small pieces.
  4. In a mixing bowl, mash bananas until creamy, stir in honey.
  5. Melt coconut oil and whisk in with bananas and honey.
  6. Add eggs and blend using a hand mixer or whisk.
  7. Add salt and baking soda.
  8. Measure coconut flour into a ½ cup measuring utensil. Pack flour into cup firmly. Use a back side of a knife to cut across the top of the measuring utensil so that your measurements is exactly ½ cup. Sift flour to remove any lumps.
  9. Mix half of the coconut flour in with the wet ingredients. Allow to sit for two minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes.
  10. If the mixture is very runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes. Coconut flour is tricky sometimes. It is better to add the coconut flour in small increments than to end up with your batter being too dry.
  11. Add vinegar to batter and blend quickly.
  12. Add walnuts and stir by hand.
  13. Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.
Notes
This recipe was slightly altered on November 24th, 2012 to include 2 teaspoons of vinegar and there was a modification in the wording of the recipe regarding the coconut flour.

 

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chocolate Shake

Chocolate “Ice Cream” Shake (Dairy-Free)

 

This is one of my favorite chocolate indulgences…

Chocolate Shake

 

Over the years I have come up with many different variations of this treat and still it continues to satisfy my chocolate desires. What I love the most: When I find myself craving something I don't want to be eating – typically some kind of shake or frozen yogurt from a fast food joint – I remind myself I have frozen bananas in the freezer at home and can have one of these as soon as I get home, if I still want one.

Chocolate “Ice Cream” Shake

Place everything, except for the macadamia nuts [affiliate link] into your blender, I use my Magic Bullet (this is my Amazon affiliate link). Blend until completely mixed. If using the Magic Bullet [affiliate link] you may need to remove it from the motor base and shake the cup a few times to mix everything up. Add the macadamia nuts after thoroughly blended. I love the mouth feel of nuts in ice cream. This is a delicious substitute for ice cream, I would never miss ice cream ever again as long as I could have this.

Let me know if you get a chance to try it. 🙂  When you click on this image, my Amazon affiliate link will take you to Amazon to check out these gorgeous soda fountain glasses.

 

 

 

5.0 from 1 reviews
Recipe: Coconut Milk Chocolate Ice Cream Shake
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 frozen banana, sliced into small pieces with a sharp knife
  • ½ cup coconut milk
  • 1 Tablespoon cocoa powder
  • 1 teaspoon vanilla
  • ¼ teaspoon cinnamon powder
  • 2 Tablespoons chunky peanut butter [affiliate link]
  • 3 crushed ice cubes
  • 1 egg yolk, optional
  • small handful of chopped macadamia nuts, optional
Instructions
  1. Place everything, except for the macadamia nuts into your blender,
  2. Blend until completely mixed.
  3. Add the macadamia nuts after thoroughly blended.

 

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Banana Smoothie

Banana Dream Smoothie

Coconut Banana Smoothie

I have been wanting to make the Whipped Banana from GAPSters, but I don't have that homogenizer thing they use on their juicer.

And my son, on the way home from work on late afternoon decided to stop by Dairy Queen to get my favorite Blizzard – the Turtle Pecan Cluster. He asked me if it would be too tempting if he got that one, and I told him I would be okay.

I was okay! It really helps if you know you can make something similar. I am not having chocolate, but I could have something cold and smooth and dreamy with walnuts [affiliate link], I told myself.

When I got home I froze the last banana. It was perfectly ripe, with brown spots. I mushed it up and froze it flattened so it would be easier to break up when I put it into my Magic Bullet.

I really need to start measuring, but smoothies are really for me at least, about throwing some stuff in and mixing it up and it always tastes delicious.

Banana Dream Smoothie

Carefully slice frozen banana into small chunks. Add egg yolk and coconut milk. Blend.

Garnish with cinnamon.

Serves 1

Ohhhhh… it was sooooo dreamy and creamy and delicious! I am not really eating a lot of fruit right now, but I think I'll buy bananas when they are on sale and freeze them individually to use for this smoothie when I want a cold dessert.

 

Recipe: Banana Dream Smoothie
Author: 
Recipe type: Smoothie
Prep time: 
Total time: 
Serves: 1 svg
 
A sweet and healthy frozen treat.
Ingredients
  • one frozen banana
  • one egg yolk, optional
  • coconut milk
  • pinch of cinnamon
Instructions
  1. Carefully slice frozen banana into small chunks.
  2. Add egg yolk and coconut milk.
  3. Blend.
  4. Garnish with cinnamon.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Milk Orange Milkshake

Orange Coconut Milk Smoothie (Dairy-Free)

Coconut Milk Orange Milkshake

I wanted something a little sweet. So here's what I came up with. I don't know that it's full GAPS, I guess I had better figure this out so I can tag it appropriately. Oh yay. I just looked at the recommended foods at The Gaps Diet and all the items are approved for full GAPS.

Blended in my Magic Bullet Blender until it was smooth.

Pretty delicious, even without any added sweeteners.

Recipe: Coconut Milk Smoothie
Author: 
Recipe type: Smoothie
Cook time: 
Total time: 
Serves: 2
 
This shake reminds me of an Orange Julius.
Ingredients
  • 1 cup "natural" coconut milk (thick and very white)
  • 1 egg yolk
  • 1 small orange
  • ½ ripe banana
  • ½ cup ice cubes
Instructions
  1. Blend and serve.

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.