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Oatmeal Lemon Creme Bars

I love all things lemon. I always have lemony recipes hanging around to try. My plan for this week was to immerse myself in all things yellow happiness fruit baking related. When I went to make two lemon desserts today I found half my lemons had vanished. They were in the fruit basket two days ago and now suddenly they are gone. Then I remembered my husband made honey/brandy/lemon hot water to combat his cold over the weekend. He used my dessert earmarked lemons! The nerve! I was so irate that I was midway thru a strongly worded e-mail to him before I realized what I doing was a huge mistake. Not to mention completely absurd. I mean really, chastising a husband for making himself a remedy instead of just moaning on the couch in a breathy, anguished voice for me to bring him something soothing? That’s just insanity. I decided to appreciate the fact that hubby was feeling better today (and all on his own!) and that I still had enough sunny citrus to make these glorious bars. Crazy lemon loving e-mail deleted. Crisis averted.
Oatmeal Lemon Creme Bars - Bakerlady
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Banana Cream Cupcakes

Sometimes I feel like my house is swimming in bananas. They are always around for my kids and every year I forget how quickly they get ripe for baking (aka dark brown freckly) once the weather turns a smidge warmer. I had some to use up this week and decided to mash-up a couple in these delightful cupcakes.

These cupcakes have all the flavor of a good banana bread with a light airy texture. The vanilla mousse “frosting” is perfect on these, totally reminiscent of banana cream pie. It is rich and delicious. A perfect topper. It is very versatile as well. You could swap out any flavor of instant pudding and use it for fillings in cakes. It’s amazing.

I ziploc baggie frosted these. It was early – I didn’t feel like busting out the pastry bag and frosting tip. Then topped mine with a little dried banana chip. Aren’t they cute?

Banana Cream Cupcakes
adapted from Taste of Home

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

Vanilla Mousse Frosting

2 cups of heavy whipping cream
1 large package of jello instant vanilla pudding

Directions

1. In a large bowl, cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition. Beat in
bananas and vanilla. Combine the flour, baking soda, baking powder
and salt; add to creamed mixture alternately with buttermilk,
beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 375° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For mousse frosting: Combine ingredients and mix well until fluffy and light. Thin with a little milk if necessary.

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