These chocolate covered bananas only take a few minutes to prepare (plus a half hour to set up in the freezer) and they are a delicious yet healthy treat. You can use any kind of chocolate, bars or chips, and you could also replace the pistachios with some other kind of nut; however I think salted pistachios compliment the chocolate and banana wonderfully.
My grandma is a great baker, and she makes this amazing chocolate cake with coffee in it. That little bit of coffee flavor gives the chocolate cake an added dimension of delicious. This microwave version is, of course, not the same as my grandma’s cake, but it’s still hits the spot and has that chocolatey coffee goodness.
I recently ordered some vanilla bean paste, so of course, I had to make a vanilla bean mug cake. You may notice that I’ve been going a little mug cake crazy lately. Well, I seem to have caught a cold (I went the whole winter without getting sick now it’s finally getting nice out and I feel like crap, darn it!) and so I’ve been procrastinating on grocery shopping. I have to cheer my sniffley self up with something sweet. Mug cakes are delicious, easy to make, and I can use ingredients I already have on hand.
This mug cake, adapted from Table for Two’s The Moistest Very Vanilla Mug Cake, is pretty good on it’s own but I can’t lie my favorite thing about it is the frosting, which also has vanilla beans in it. Rich, sweet, creamy goodness.
Usually when I try a new mug cake recipe, it turns out because I base it on previous recipes that I like. However, shortcake is kind of tricky because it’s not only less sweet than regular cake, but it also has a different texture. I had to try out several different versions of this cake before I came up with this one that I’m happy with. Lucky for me, pretty much anything tastes good smothered in fruit and whipped cream so I didn’t waste anything while experimenting. :)