Red Velvet Cheesecake

My oldest son, Eli, turned 10 this past weekend. How in the world did that happen?! Evidently I need to stop blinking, because my kids keep growing up right before my eyes. We are getting to the age where he no longer asks for "themed" birthday parties with decorated cakes. I had planned to make him a dirt-and-worms cake this year (you know the drill, crushed up Oreo's for the "dirt" with gummy worms buried in there) but he had other ideas - he wanted red velvet cheesecake (because he's sophisticated like that). One traditional birthday dessert in our family has been my mother's red velvet cake. So when Eli sampled red velvet cheesecake at our church's annual Christmas program, it must have been memorable enough to request for his birthday. Side note: if you want your kids to sit through a program at church, here are two magic words: dessert buffet. Works like a charm. If they wriggle around and act like jerks, NO DESSERT! Since I'm not a baker I had to go searching for a red velvet cheesecake recipe. Oh my land (O'Lakes) did I ever find a good one! The party was on Sunday, so I made the crust on Friday night, then got up early Saturday morning to prepare and bake the filling. That way it had plenty of time to cool before refrigerating it overnight. We had the party at my mom's house so I shaved chocolate over the top once we arrived. It turned out fabulous, decadent, rich and creamy - exactly what he imagined. It really is an enormous blessing to watch our kids grow up, even though sometimes I feel a bit melancholy over the whole situation. That's when I grab a piece of cheesecake, feeling grateful I didn't have to decorate two dozen Lightning McQueen cupcakes. Maybe I could get used to this...

Red Velvet Cheesecake (adapted from landolakes.com)

For the crust:

9 oz. oreos
1/4 c. unsalted butter, melted
1/4 c. sugar

For the filling:

1 (11 1/2 oz.) package semi-sweet chocolate chips 
3 (8 oz.) packages light cream cheese, at room temperature
3/4 c. sugar
2 t. red food coloring
4 large eggs
1/2 c. light sour cream
2 t. vanilla extract

For the topping:
1 1/2 c. light sour cream
2 T. sugar
1 t. vanilla extract
Chocolate curls, if desired (I bought a Ghirardelli semi-sweet chocolate bar and used my vegetable peeler to make some shavings)

For the crust:

Preheat the oven to 350. Wrap the bottom of a 9 or 10" springform pan with foil. Spray the inside with cooking spray and set aside. Combine the crust ingredients in a food processor and pulse until the cookies resemble fine sand and the butter and sugar are evenly distributed. Press onto the bottom and 1" up the side of the prepared pan and bake for 8-12 minutes. Cool completely. 

For the filling:

Melt the chocolate chips in a medium saucepan over low heat, stirring occasionally. Cool for 15 minutes. Meanwhile, combine the cream cheese, 3/4 c. sugar and red food coloring in a large bowl. Beat at medium speed for 2-3 minutes, scraping the sides of the bowl as necessary, until smooth and creamy. Add one egg at a time, beating well after each addition. Add the melted chocolate, 1/2 c. sour cream and 2 t. vanilla extract, beating at low speed for 1 minute or until fully incorporated. Pour cheesecake mixture into the prepared crust and bake 80-95 minutes or until just set 2" from the edge of the pan. 

For the topping:

While the cheesecake is baking combine 1 1/2 c. sour cream, 2 T. sugar and 1 t. vanilla in a medium bowl, stir and set aside until the cheesecake is baked. Once baked, pull the cheesecake out of the oven, and spread over the top in an even layer. Continue baking an additional 5 minutes. Remove from oven and let stand until cool then run a butter knife around the sides of the pan to loosen. Cover loosely and refrigerate at least 8 hours or overnight. When ready to serve remove sides of pan then garnish with chocolate curls if desired.


16 servings (421 calories each serving) according to my calculator on loseit.com

Stout Beer Ice Cream with Toffee Bits

If you're Irish, one of the quintessential drinks is Guinness beer. Being a big fan of stout beer myself this is one of my favorites. However, here in Kansas there's a brewery called Tallgrass Brewing Company that makes a stout beer of merit too called buffalo sweat stout. Even better is their winter version; vanilla buffalo sweat stout. On their website it is described as "oatmeal cream stout infused with Ugandan vanilla beans. This enhances the beer's natural dark-roasted flavors of espresso, chocolate and creamy sweetness" and boy howdy are they right! This is the beer to have in your hand on St. Patrick's day. 

The first time I tasted vanilla buffalo sweat I was at a new KC barbecue restaurant called Q39 with my girlfriends, Julie and Cori. I took one sip and said "oh my gosh girls you have to taste this." They are not beer drinkers but complied because I was so emphatic (okay, insistent). Then I texted my friend Rich and said "vanilla buffalo sweat has changed my life" to which he replied "IKR!" because we're hip like that. After dinner I told my husband about it and he was like "yeah, I know babe". WHAT? You knew about this and you didn't tell me?! It's okay, he's forgiven because he bought me a four pack the next day. After savoring another one at home it got me thinking...ice cream! So I went on the hunt for a stout beer ice cream recipe. When I came across one with chopped heath bars added at the end I knew it was the one I wanted to try.

Making ice cream is a pretty simple process, just heat your milk, add it slowly to your egg yokes while whisking like the dickens (or end up with scrambled ice cream base, your choice) then chill and freeze in an ice cream maker. I have a 4 qt. Cuisinart ice cream maker that I love to pieces. Just freeze the insert, add the ice cream base and churn, plug that puppy in and twenty to thirty minutes later, ice cream! Tomorrow's the big day! If you're Irish I mean. Heck, even if you're not Irish you can celebrate. I can't think of a better way to celebrate than with stout beer ice cream. If you're a purist and want to use Guinness feel free, but I would add a splash of vanilla to the ice cream base before you freeze it. Either way you'll win because the flavor of beer is prevalent but not overpowering and you'll have something life-changing to share with your friends.

Stout Beer Ice Cream with Toffee Bits (adapted from thegalleygourmet.net)


1 1/4 c. fat free half and half (a 
word about milk choices: I chose fat free half and half because I wanted this to be a little bit healthier. If you don't care about that you could use regular half and half or even heavy whipping cream or a combination of the two. It should also be noted that if you use the fat free variety the milk mixture will not get super thick as you cook it.)
2/3 c. stout beer (such as Tallgrass Vanilla Buffalo Sweat, Guinness or other stout beer of your choosing)
pinch of salt
6 large egg yolks
1/2 c. firmly packed light brown sugar
2 (1.4 oz.) heath bars, finely chopped

In a medium saucepan warm the half and half, beer and salt over medium heat but do not boil. In a medium bowl whisk together the egg yolks and brown sugar. Slowly pour the warm milk into the egg yolks whisking constantly. Pour the mixture back into the saucepan and cook, stirring constantly with a rubber spatula, over medium heat until the custard is thick and coats the back of the spoon. Pour the custard through a fine mesh sieve set over a bowl. Set over an ice bath to cool. Cover and refrigerate the mixture for several hours our overnight. Freeze in an ice cream maker according to manufacturer's instructions. At the end of the churning cycle add the heath bars and churn until just combined. Transfer to a freezer safe container and freeze until firm. 

6 servings (308 calories each serving) according to my calculator on loseit.com

Mom's Banana Bread

There are many, many banana bread recipes in the world. Here at Shel's Kitchen alone I've highlighted ten variations. Folks are always putting a new twist on it: they add peanut butter, chocolate chips, other fruits such as blueberries or even roasted strawberries, but sometimes it's nice to break out an old standby. You know, the one that requires only the basics in your pantry and comes out flawlessly every single time you make it. This, my friends, is that recipe. Even better, it's inspired by the one my mom made when I was growing up. I remember her in the kitchen at night after dinner whipping up a batch of banana bread, baking it for what seemed like FOREVER, then finally pulling it out of the oven piping hot and risen to perfection. She would let it sit in the pan for a few minutes before turning it out onto a cooling rack and slicing a piece, slathering it with butter and taking it to my dad to eat for dessert. My dad loved the stuff. My mom always put walnuts in her version so if you like them, knock yourself out. I am not a big fan of nuts in breads or cookies so I leave them out. The ingredient list is rather versatile too, so I will include suggestions for substitutions to the side of the recipe when possible. Enjoy going back to the basics and childhood today, because sometimes old dogs don't need new tricks; just banana bread.

Mom's Banana Bread  (adapted from mom)

1/2 c. unsalted butter, melted and cooled (could also you butter flavored shortening like my mom does. I don't keep it on hand)
1/2 c. sugar (my bananas were extremely overripe, so consider adding more sugar the less ripe they are, up to roughly 3/4 c.)
4 medium overripe bananas, mashed
2 c. white whole wheat flour (or all purpose)
1 t. baking soda
1/2 c. light sour cream (buttermilk or skim milk, heck any milk works)
1/2 c. chopped walnuts (if desired, I leave them out)

Preheat the oven to 350. Spray a 9X5" loaf pan with cooking spray and set aside. Combine all ingredients in a large bowl and stir with a rubber spatula to combine. Pour the batter in the prepared pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 15 minutes then turn out onto a cooling rack. Eat a piece slathered with butter while it's warm. It will change your life. Allow the bread to cool completely before storing in an airtight container.

10 servings (269 calories each serving) according to my calculator on loseit.com

Chocolate Espresso Cookies

Who's ready for a mid-week pick me up? I know I am! Sometimes in life you just need a really good cookie: rich and chocolatey, one part brownie with a sultry hint of coffee. If this strikes a chord in your heart (and trust me, it should) these cookies are for you.

My sister made these for our families' Christmas and I seriously could not restrain myself. Who says delicious cookies have to end at Christmas? Not me! She found this delectable recipe from a bed and breakfast in Eureka Springs, Arkansas called Heartstone Inn. They have it posted on their Facebook page.

Last weekend my husband came home from work with an empty tin, with a big-time hint that they were going through some sort of Shel’s Kitchen treat withdrawal. Either that or he needed to boost his popularity around the office, so I figured these would be perfect. But after I decided to make them, I realized I didn't have any unsweetened baking chocolate on hand. Undaunted (and with serious cookie cravings) I took to the internet in search of a substitute (Google to the rescue!) Did you know that for every ounce of unsweetened baking chocolate you can substitute three tablespoons of unsweetened cocoa powder plus one tablespoon of oil (flavorless, please) and your recipe will still come out right? I was ecstatic! The substitution worked like a charm. I always have instant coffee on hand (I like to add it to brownies every once in a while) so I used it instead of instant espresso powder which can be pricey (and also was not in my pantry). The perfect treat at the end of the day with a glass of milk or for breakfast with a cup of coffee (who, me?) you need these cookies in your life.

Chocolate Espresso Cookies (very slightly adapted from Heartstone Inn)

3 oz. unsweetened baking chocolate (No baking chocolate? No problem! Just substitute 3 T. unsweetened cocoa powder + 1 T. oil for EVERY OUNCE of baking chocolate. Stir together until smooth and carry on as usual)
2 c. semisweet chocolate chips, divided
1/2 c. unsalted butter
3 large eggs
3 t. instant espresso powder (I used instant coffee)
1 c. + 2 T. sugar
3/4 c. all purpose flour
1/2 t. baking powder
1/4 t. salt

Preheat the oven to 350. Line a baking sheet with parchment paper. In a heavy saucepan, melt unsweetened chocolate (or substitute) with 1 c. chocolate chips and butter. Stir until smooth and set aside to cool.

Beat eggs, espresso powder (or instant coffee) and sugar with an electric mixer for 1 to 2 minutes or until thick and light yellow. Beat in cooled chocolate mixture. Sift together flour, baking powder and salt, add to chocolate mixture and stir to combine using a rubber spatula. Add remaining chocolate chips and stir to combine. Chill. Drop by rounded tablespoons 2 inches apart on baking sheet. Bake 8 to 10 minutes until puffed and cracked on top. Remove from oven and cool 1 minute on baking sheet; transfer to a wire rack to cool completely.

48 cookies (89 calories each) according to my calculator on loseit.com

Apple Pie

Apple week would not be complete without good, old fashioned, American apple pie!  And the truth of the matter is, it's really easy to make!  Especially easy if you use store bought crust like I do.  Have I mentioned I'm not a baker?  This is one of my eight year old's favorite desserts and, truth be told, I only make it a couple of times a year.  I don't know why since it's insanely easy (and tasty!)  I like to leave 'em hangin'.  Ha!  Serve this warm with vanilla ice cream or a little whipped cream and you are golden (just like the crust!)  Enjoy!

Apple Pie (adapted from foodnetwork.com)

1 package refrigerated pie crust (will contain 2 crusts)
5 medium apples, peeled, cored and thinly sliced
1/2 c. brown sugar
1 T. flour
1 t. cinnamon

Preheat the oven to 400.  Carefully unroll one pie crust and place it in a 9" pie plate, gently pressing to conform to the plate.  In a medium bowl place the apples, brown sugar, flour and cinnamon and toss to combine.  Pour the apple mixture into the prepared crust, unroll the remaining crust and place on top of the apples.  Crimp the edges of the crusts together, cut two slits in the top crust with a pairing knife so steam can escape and bake for 30-40 minutes until the crust is golden brown.

8 servings (316 calories each serving) according to my calculator on loseit.com

Banana Apple Chunk Bread

Can it be fall now??!!  I asked this question on my facebook page last week and got a resounding yes!!!  So, on Labor Day, I made this new (to me) version of banana bread which includes apples and, wait for it.......butterscotch chips!!  Apples and butterscotch chips!  That says fall to me, people!  See, I'm not a big fan of nuts in my bread so I tend to add chocolate chips a lot of times, because, CHOCOLATE!  But, I had these butterscotch chips in my pantry from some other recipe and thought it might be good and it was!  If you don't have the butterscotch chips feel free to leave them out or add walnuts in place of the butterscotch chips (if you like that sort of thing.)  Enjoy!

Banana Apple Chunk Bread (adapted from fitsugar.com)

3 medium overripe bananas
1 apple, diced into small pieces
1/2 c. brown sugar
1 3/4 c. white whole wheat flour
1/2 c. plain Greek yogurt
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1/2 c. butterscotch chips (or walnuts), if desired

Preheat the oven to 350.  Spray a 9" loaf pan with cooking spray and set aside.  Peel the bananas, place them in a large mixing bowl and mash with a fork.  Add the remaining ingredients to the bowl and stir to combine.  Spoon the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 15 minutes then place on a baking rack to cool completely before slicing and serving!

10 servings (216 calories each serving) according to my calculator on loseit.com

Loaded Oatmeal Blondies

If you are looking for the perfect dessert to take to your 4th of July bbq look no further!  These blondies are great because they are packed with oats and you can add whatever you want to them.  I used butterscotch chips, semi sweet chocolate chips, peanut butter chips and M&Ms but you could also use coconut, toffee or dark chocolate chips!  Heck, divide the batter in half and make half of them kid friendly with M&Ms and the other half more grown up with coconut and dark chocolate chips!  Just bake each half in and 8X8 pan instead of one big 9X13 pan.  I might try that next time.  Enjoy!

Loaded Oatmeal Blondies (adapted from crazyforcrust.com)

1/2 c. unsalted butter, softened
1 1/4 c. brown sugar, packed
1 large egg
1 t. vanilla extract
1/2 t. salt
1/2 t. baking soda
1 t. cinnamon
1 c. white whole wheat flour (can also use all purpose)
1 1/2 c. old fashioned oats
2 c. of mix-ins (chocolate chips, butterscotch chips, peanut butter chips, toffee pieces, coconut, M&Ms, etc.)

Preheat the oven to 350.  Spray a 9X13 pan with cooking spray and set aside.  

In a large bowl cream the butter and brown sugar with a mixer until smooth and well combined.  Add egg and vanilla and beat until combined.  Mix in salt, baking soda and cinnamon.  Add flour and mix until combined.  Stir in oats and mix-ins and stir until combined.  

Press into the prepared pan (spread evenly with your hands or a rubber spatula) and bake for 25 minutes.  Cool completely before cutting.

24 servings (193 calories each serving) according to my calculator on loseit.com

Blackberry Raspberry Pie

Are you ready for a new dessert option that is sure to please everyone you are serving, including those who think dessert should always include chocolate (like me)? Here it is and just in time for your 4th of July gathering coming up!  Delicious berries mixed together with sugar and cinnamon then poured into a store bought crust and baked to gooey perfection. Serve with a side of vanilla bean ice cream (don't mind if I do!) and dessert is done!

Blackberry Raspberry Pie (adapted from foodnetwork.com)

2 (12 oz.) bags frozen raspberries, thawed and drained
2 (12 oz.) bags frozen blackberries, thawed and drained
1 c. + 1 t. sugar, divided
2 T. + 1/4 t. cinnamon, divided
1/4 c. cornstarch
2 T. all purpose flour
1/4 t. salt
2 (9") refrigerated pie crusts (unroll and bake)

Preheat the oven to 400.  Line a large baking sheet with foil and set aside.  In a large bowl combine the berries, 1 c. sugar, 2 T. cinnamon, cornstarch, flour and salt.  In a small bowl combine the remaining 1 t. sugar and 1/4 t. cinnamon and set aside.  Spray a 9" pie plate with cooking spray and unroll one pie crust and place it in the pie plate.  Pour the berry mixture into the crust and unroll the second pie crust and place on top.  Pinch the edges together to seal.  Sprinkle the reserved cinnamon sugar mixture all over the top.  Using a paring knife cut a few slits in the top of the crust for steam to escape. 

Place the pie on the prepared baking sheet and bake until the crust is a deep golden brown about 45 minutes to 1 hour.  Cool the pie to room temperature before serving.

10 servings (318 calories each serving) according to my calculator on loseit.com

Reese's Cheesecake Brownies

Reese's. Cheesecake. Brownies.  That's like three of my favorite things.  ALL IN ONE RECIPE!  I have found the holy grail of desserts folks!  I am a BIG fan of Reese's peanut butter cups.  In fact, when I was little, I had a lot of ear problems which landed me at the doctor's office a lot.  One thing I remember is my mom or dad (whoever happened to be taking me to my appointment) would take me to the pharmacy in the doctor's building and buy me a Reese's peanut butter cup after my appointment was over.  Fond memories of a not so fun time!  There is just something about chocolate and peanut butter that makes everything right with the world!  This is a great recipe for summer gatherings!  Enjoy!

Reese's Cheesecake Brownies (adapted from pipandebby.com)

1 (20 oz.) box fudge brownie mix (*see note)
1 (8 oz.) package light cream cheese, room temperature
1 (14 oz.) can sweetened condensed milk
1/2 c. creamy peanut butter
1 (12 oz.) bag semisweet chocolate chips
3 T. fat free half and half
12 regular sized Reese's peanut butter cups, chopped (yes, 12.  Just do it.)

Preheat the oven to 350.  Spray a 9X13 pan with cooking spray and set aside.  Prepare the brownie mix according to the package directions.  *Note:  To cut down on a few calories I used 1/3 c. applesauce and 1/3 c. oil for the oil portion and 2 T. ground flax seed + 2 T. water for the egg portion.  I also used the water that was called for on the back of the box.  This is totally optional but it does save on a few calories.  Spread the brownie mixture evenly in the prepared pan and set aside.  In a large bowl beat the cream cheese with a hand mixer until fluffy.  Add the condensed milk and peanut butter and beat until smooth.  Spoon the mixture over the batter and spread evenly.  

Bake for 40 minutes or until the cheesecake layer is set and the edges are golden brown.  Cool for 30 minutes then refrigerate an additional 30 minutes.  

In a sauce pan melt the chocolate chips with the half and half over low heat.  Stir until smooth then spread over the the cheesecake layer.  Sprinkle the top with the Reese's peanut butter cups.  Store covered in the fridge.  

24 servings (344 calories each serving) according to my calculator on loseit.com

Caramel Popcorn

Hello again Shel's ​Kitchen friends!!!  Oh how I've missed you!  It's Coco again with another tasty sweet treat!  As you know, it's SPRING!!!  Yes, it's finally here!!!  Along with spring comes busier schedules.  ​Busier schedules that could include practices, yard work, school functions, or maybe even a backyard BBQ or two!!  For many of these functions, people ask you to bring a side dish, snack, or even a dessert.  Well, this Easy Caramel Corn recipe fits all categories so well!  It's a little bit sweet, a little bit salty, and no hassle!  No hassle in making it and no hassle worrying about it while it's sitting out!  Also, no candy thermometer needed!  That's a win win in my book!  I KNOW you will enjoy!  Enough of the talking... let's get to the good stuff!  

Easy Caramel Corn (adapted from ourbestbites.com)

12 c. popped popcorn (1/2 c. kernels if you're making it stove top)

1 c. brown sugar

1/4 c. light karo syrup

1/2 t. salt

1 stick unsalted butter

1/2 t. baking soda

1 t. vanilla

parchment paper

Preheat the oven to 250 degrees.  Pop the popcorn and set aside in a large bowl.  Place the brown sugar, syrup, salt and butter in a microwave safe dish.  Microwave for 30 seconds, then stir.  Microwave an additional 2 minutes and stir. Microwave for 2 more minutes and remove from microwave.  To the bubbling hot mixture (resist the urge to stick your finger in for a taste) add the baking soda and vanilla.  Stir well and then pour over the popcorn.

Next, you will need to stir the caramel into the popcorn.  You will want to stir kinda quickly since the ​caramel will start to cool.  Try to get the popcorn covered evenly with the caramel.  Alrighty, you're almost there!  I place parchment paper on 2 cookie sheets then pour the popcorn/caramel mixture evenly between the two sheets and make sure the mixture is in a single layer.  I put one cookie sheet on the top rack and the other cookie sheet on the bottom rack and bake in the oven for 10 minutes.  Take out the cookie sheets and stir the popcorn around a bit and place them back in the oven on the opposite racks.  Bake for another 10 minutes.  Remove the cookie sheets from the oven and give the popcorn another stir.  Now let the popcorn sit out for about 10 minutes so that it's cool to the touch and break the popcorn up into smaller chunks with your fingers.  If you happen to see any kernels get rid of those so no one bites into them!  And most importantly enjoy!  

12 servings (154 calories each serving) according to my calculator on loseit.com

Cinnamon Roll Cake

Growing up my mom would sometimes make cinnamon rolls on Saturday and Sunday mornings.  You know, the ones out of a tube that you break apart and bake then spread the icing all over after they are baked?  My boys LOVE those things now and it's become a tradition around our house too.  Another thing that was a tradition was my mom always got the middle cinnamon roll.  The sweetest plum.  The one that was all ooey and gooey all the way around because it wasn't touching the sides of the cake pan while it was baking.  Now I get the middle cinnamon roll (no questions asked.)  Moms SHOULD get the middle cinnamon roll (just ask moms!)  Well, I was in charge of bringing a snack for my women's bible study group this morning so I wanted to go the cinnamon roll-ish route but I didn't want to make homemade cinnamon rolls (because you know how much I love to bake.)  Enter cinnamon roll cake!  This recipe starts out the best possible way.  With a white cake mix!  Hallelujah!  That takes care of like, five, six, seven ingredients right there folks!  Win!  The other really great thing is THE ENTIRE CAKE IS LIKE EATING THE MIDDLE CINNAMON ROLL!  I am not even kidding.  Talk about ooey, gooey.  Divine!  Enjoy!

Cinnamon Roll Cake (adapted from mychocolatetherapy.com)

1 white cake mix
3 egg whites
1 c. water
1/4 c. canola oil
1 c. light sour cream
3/4 c. brown sugar
1 T. cinnamon
1 c. powdered sugar
2 T. water

Preheat the oven to 350.  Spray a 9X13 baking pan with cooking spray and set aside.  In a large bowl place the cake mix, egg whites, water, oil and sour cream.  With a hand mixer, blend on low for 30 seconds.  Turn the mixer to medium and blend an additional 2 minutes.  Pour the batter into the prepared pan and spread evenly.  In a small bowl combine the brown sugar and cinnamon.  Sprinkle the cinnamon sugar mixture all over the cake batter and swirl it with a butter knife.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake stand 10-15 minutes then mix the powdered sugar and water together in a small bowl until smooth and drizzle all over the cake.  Serve warm or at room temperature.

24 servings (163 calories each serving) according to my calculator on loseit.com

Cinnamon Swirl Banana Bread

I am a BIG fan of anything cinnamon (I mean anything.  Food, gum, those gummy hearts that are only available at Valentine's, thank goodness!)  ANYWAY, when I found this recipe for cinnamon swirl banana bread I knew I had to try it!  Two of my favorite things, cinnamon and banana bread together in one place!  Let's just say this bread was gone in less than 24 hours at my house.  And I only got two pieces.  One for dessert the night I made it and one for breakfast the next day.  It was so good that I had to warn my husband before I went to bed "please leave some banana bread for breakfast sweetie."  He's a night snacker.  I'm probably giving you more information than you care to know about my life.  Enjoy the bread!

Cinnamon Swirl Banana Bread (adapted from lovintheoven.com)

For the bread:

3 medium bananas, mashed
1/3 c. melted butter
1/2 c. sugar
1 large egg, beaten
1 t. vanilla extract
1 t. baking soda
1/8 t. salt
1 1/2 c. white whole wheat flour (can also use all purpose)

For the swirl:

1/4 c. sugar
1 T. cinnamon

Preheat the oven to 350.  Spray a 9X5 loaf pan with cooking spray.  Mix bananas, butter, sugar, egg and vanilla together in a large bowl.  Sprinkle baking soda and salt on top then gently stir in the flour.  In a small dish mix together the ingredients for the swirl (sugar and cinnamon.)  Place half of the batter in the loaf pan and then sprinkle half of the cinnamon sugar on top.  Add the rest of the batter and then sprinkle with the remaining cinnamon sugar.  Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan before removing.

10 servings (210 calories each serving) according to my calculator on loseit.com

Sopapilla Cheescake Bars

If you've ever been to a Mexican restaurant you've probably had sopapillas.  It's the Mexican version of a donut (if you ask me.)  Little pillows of fried dough that are doused, after frying, with cinnamon sugar.  Add a little drizzle of honey and you have heaven on a plate!  Add cheesecake to the mix and, well, I don't even know what to say.  The dough, in this case, is refrigerated crescent rolls (genius!) and then you add a layer of the easiest cheesecake filling ever, add another layer of crescents then butter and cinnamon sugar and you have a pan of pure deliciousness!  Enjoy!

Sopapilla Cheesecake Bars (adapted from thesweet-toothlife.blogspot.com)

2 packages reduced fat crescent rolls
2 (8 oz.) packages reduced fat cream cheese, at room temperature
1 c. sugar, divided
1 t. vanilla extract
1/4 c. butter, melted
1 T. cinnamon
Honey, for drizzling (optional)

Preheat the oven to 350.  Press one package of crescent rolls into a 9X13 pan, making sure it is evenly pressed over the entire pan and pressing together the perforations.  In a medium bowl, beat together the cream cheese, 3/4 c. sugar and vanilla extract with a hand mixer until smooth.  Pour over the crescent rolls.  Place the other package of crescent rolls on top of the cream cheese mixture, stretching to fit the pan.  Brush the melted butter over the top.  In a small bowl mix together the remaining 1/4 c. sugar and cinnamon.  Sprinkle over the butter and bake for 30 minutes.  Allow to cool in the pan completely before cutting.  Drizzle with honey before serving, if desired.

24 bars (128 calories each) according to my calculator on loseit.com

Fig Crumble Bars

Does anyone else love fig newtons as much as I do?  I have fond memories of eating fig newtons at my grandparents' house as a child.  Nowadays, those cookies are more of a treat (think road trip food), not an every day occurrence.  If you remember, I bought fig butter (like apple butter, only made with figs) at Trader Joe's a while back for this prosciutto and brie grilled cheese.  I had quite a bit of fig butter leftover so I went searching for recipes and found this little gem.  Perfect for the kid in me that still craves those times (and cookies) at my grandparents' house.  Enjoy!

Fig Crumble Bars (adapted from bakingbites.com)

1/2 c. butter at room temperature
1/2 c. sugar
1/4 c. brown sugar
1 c. white whole wheat flour
1 c. oatmeal (regular or quick cooking)
1/2 t. salt
8-10 oz. fig butter (or fig preserves) at room temperature.  (I estimated I used about 10 tablespoons for this recipe.  I just used what I had left in my jar.  By all means, use the whole 11 oz. jar if you are so inclined.  I'm not judging!)

Preheat the oven to 350.  Line an 8X8 square baking dish with foil and spray with cooking spray.  In a large bowl cream together the butter and sugars until light and fluffy.  Beat in the flour, oatmeal and salt until crumbly.  Set aside 1 cup of the mixture.

Pour the remaining oatmeal mixture into the prepared pan and press it firmly into an even layer.  Spread the fig preserves over the crust.  Top with the remaining crumble mixture and bake for 30-35 minutes, until golden brown.  Cool completely in the pan then use the aluminum foil to lift the bars out before slicing.

16 bars (160 calories each) according to my calculator on loseit.com

Almond Butter Banana Bread

This, quite possibly, is my favorite banana bread recipe to date.  And I make a lot of banana bread.  A lot.  It is moist, has great texture and the flavor.....oh my!  If you have never used almond butter or coconut oil now is the time to try them.  The other great thing about it is there is only 1/2 cup of sugar total and it is plenty sweet!  I hope you enjoy!

Almond Butter Banana Bread (adapted from kneadtocook.com)

4 ripe bananas, peeled and mashed
1/3 c. plain Greek yogurt
1/4 c. creamy almond butter
3 T. melted coconut oil
2 large eggs
1 t. vanilla extract
1/4 c. sugar
1/4 c. brown sugar
1 c. white whole wheat flour (can also use white flour)
1/2 c. wheat bran
3 T. ground flax seed
3/4 t. baking soda
1 t. cinnamon
1/2 t. salt
1/8 t. nutmeg

Preheat the oven to 350.  Spray a 9X5 inch loaf pan with cooking spray.  In a large bowl combine the mashed bananas, yogurt, almond butter, coconut oil, eggs, vanilla, sugar and brown sugar.  Beat with a hand mixer until combined.

In a separate bowl, whisk together the flour, wheat bran, flax seed, baking soda, cinnamon, salt and nutmeg.  Add to the bowl with the banana mixture and blend until well incorporated.  Pour the batter into the prepared pan and bake 55-60 minutes or until a toothpick inserted in the center comes out clean.  Let cool completely, slice and serve!

10 servings (247 calories each serving) according to my calculator on loseit.com  

Gluten Free Peanut Butter Cookies

This is a quick, easy recipe for peanut butter cookies that I got from my friend Lisa (hi, Lisa!) a while back.  When I asked her where she got this recipe she couldn't remember (she's had it for so long!) so I said, "you're getting the credit then!"  If I know Lisa, she is shaking her head at me riiiiiight......now!  This is my kind of baking.  One bowl.  Four ingredients.  28 delicious little cookies!  Enjoy!

Gluten Free Peanut Butter Cookies (from Lisa Conaway)

1 c. sugar

1 large egg

1 c. peanut butter (I used natural)

1 t. vanilla extract

Preheat the oven to 350.  Prepare a cookie sheet with either cooking spray or parchment paper.  Place all ingredients in a large bowl and mix with a hand mixer.  Drop by tablespoons and flatten crosswise with a fork (I love this little trick!  My grandma used to do it too!)  Bake for 10-12 minutes.  Let cool on baking sheet for 5 minutes then remove to wire rack to cool completely.

Makes 28 cookies (86 calories each) according to my calculator on loseit.com

Chocolate Banana Bread

I know you've all been wondering "when is Shel gonna share another twist on banana bread?"  Wonder no more!  Always when I think of banana bread (which is always when my bananas start to turn too brown) I am thinking about a new and different twist on the traditional.  This one is so good with the addition of chocolate in two forms, cocoa and chocolate chips!  The really cool thing is the chocolate doesn't totally overpower the banana flavor!  I hope you enjoy!

Chocolate Banana Bread (adapted from babble.com)

1 stick unsalted butter, melted and cooled
1 c. sugar
2 large eggs
1 t. vanilla extract
3 large bananas, mashed
1 3/4 c. white whole wheat flour (can also use all purpose)
1/2 c. cocoa powder
1 t. baking soda
1 t. cinnamon
3/4 c. mini chocolate chips

Preheat the oven to 350.  Spray a nonstick pan with cooking spray and set aside.  Pour the cooled butter into a large bowl and whisk in the sugar, eggs and vanilla extract.  Stir in the mashed bananas until smooth (or as smooth as you want it to be.)  Fold in the flour, cocoa powder, baking soda and cinnamon until combined.  Add the mini chocolate chips and stir to combine.  Pour into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Cool the bread for 10 minutes in the pan then turn onto a wire baking rack to cool completely.  

12 servings (295 calories each serving) according to my calculator on loseit.com

Lemon Buttermilk Cake

What's that old saying?  When life hands you leftover buttermilk, make lemon buttermilk cake?  No, I don't think that's it.  When life hands you lemons, make lemon buttermilk cake?  YES!  That's it!  You should totally do that.  I found this recipe on epicurious.com and, in my never ending quest to make things more healthy, I decided to replace half of the butter (it called for two sticks) with Greek lemon yogurt.  The result was a very dense, almost cheesecake like cake and the lemon yogurt really drove the lemon flavor home.  I hope you like it!

Lemon Buttermilk Cake (adapted from epicurious.com)

Nonstick cooking spray
1 stick unsalted butter, at room temperature
1/2 c. Greek lemon yogurt
1 1/2 c. sugar
2 2/3 c. all purpose flour, plus more for dusting the pan
1/2 t. baking soda
1/4 t. salt
1 1/4 c. buttermilk
1 T. lemon zest
6 T. lemon juice, divided
4 large eggs, at room temperature
1/2 c. powdered sugar

Preheat the oven to 350.  Grease a 9" bundt pan with cooking spray then coat with flour and set aside.

In a stand mixer fitted with the paddle attachment, combine the butter, yogurt, and sugar on medium speed until the mixture is smooth and light in texture, about 5 minutes.  While the butter is beating, sift together the flour, baking soda and salt and set aside.  In a small bowl, combine the buttermilk, lemon zest and 4 T. of the lemon juice and set aside.

Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition.  In 3 additions, alternate adding the dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.  

Pour the batter into the prepared pan and bake until the center of the cake springs back when touched and a toothpick inserted near the center comes out clean, about 50-60 minutes.  

Remove the cake from the oven and let cool completely in the pan on a wire rack.  Release the sides and bottom of the cake from the pan with a narrow spatula or butter knife.  Invert the pan and turn the cake out onto a platter.  

In a small bowl, combine the powdered sugar and remaining 2 T. lemon juice and stir until very smooth.  Spoon the glaze evenly over the cake.  When the glaze has firmed, slice and serve!

16 servings (234 calories each serving) according to my calculator on loseit.com

Almond Butter Chocolate Chip Cookies

Alright gluten free friends, this one is for you!  Well, really these are for everyone but these do not contain flour so my gluten free friends will appreciate them.  With only five ingredients these have quickly become some of my favorite chocolate chip cookies and I promise, the flavor is all there without a lot of the guilt!  At only 116 calories each you can afford to have a cookie in each hand!  I think these would also be delicious made with natural peanut butter but I haven't tried that yet.  Enjoy!

Almond Butter Chocolate Chip Cookies (adapted from sallysbakingaddiction.com)

1 large egg, at room temperature
1 c. almond butter at room temperature
1/2 c. light brown sugar, lightly packed
1 t. baking soda
1 c. dark chocolate chips

Preheat the oven to 350.  Line two baking sheets with parchment paper and set aside.  In a medium bowl, whisk the egg.  Add the almond butter, brown sugar and baking soda and mix well.  Fold in the chocolate chips until well combined.  

Scoop the dough (in 1 1/2" balls) onto the prepared baking sheets and gently press the balls down with the back of a spoon.  Bake for 8-10 minutes (I bake my cookies one sheet at a time for more even baking.)  The cookies will look underbaked but they will be done.  For crispier cookies bake for 12 minutes.  Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.  

Makes 27 cookies (116 calories each) according to my calculator on loseit.com

Red Velvet Milky Way Cookies

Well, it's a snow day around these parts which can only mean one thing.....COOKIES!  And, more specifically, Valentine cookies!  These are some of my favorite cookies of all time.  You take a red velvet cake mix and add stuff to it to add up to a really delicious and simple cookie!  I mean, is there anything better than Milky Way bars and dark chocolate??!!  Nope!  I love how the Milky Way bars melt and get all oozy.  Note that you should bake the cookies on parchment paper (very important) or you won't be able to get them off of the pan.  And what's the point of making cookies if you can't get them off of the stinkin' pan, right?!  Enjoy!

Red Velvet Milky Way Cookies (adapted from picky-palate.com)

1 box red velvet cake mix
1/2 c. (1 stick) unsalted butter, softened
1 large egg
3 T. applesauce
3 full sized Milky Way bars, cut into chunks 
1 c. dark chocolate chips

Preheat the oven to 350.  In a large bowl mix together the cake mix, butter, egg and applesauce and stir until combined.  Add the cut up Milky Way bars and chocolate chips.  Scoop dough onto a baking sheet that is lined with parchment (very important!) leaving about 1" between the cookies.  Bake for 11-15 minutes, depending on the size of the scoop (I have the Pampered Chef ice cream scoop set and I used the medium sized one) until cooked through.  Let cool on a baking sheet for 10 minutes before transferring to a cooling rack. 

Makes about 28 cookies (159 calories each) according to my calculator on loseit.com