Chocolate Banana Cake is the perfect dessert for when you are short on time but need a yummy dessert. The addition of bananas to this recipe makes a box mix chocolate cake into a deliciously moist and decadent treat!

When the urge for an easy decadent dessert hits, this Chocolate Banana Cake is perfect for a quick and easy treat.  It won’t last for long because everyone will want to have a second slice!

CHOCOLATE BANANA CAKE

INGREDIENTS:

• 1 box cake mix
• 1/3 cup oil (or as called for on your box mix)
• 3 eggs
• 1 cup water
• 3 bananas
• 1 cup chocolate chips
• Follow Spend With Pennies on Pinterest

DIRECTIONS:

Full Recipes>>Chocolate Banana Cake

As much as I love banana bread, and believe me, I love it A LOT, sometimes I want something different. Something like this cake for instance.  Incredibly moist and fudgy this cake is almost brownie-like in consistency and texture.  The bold chocolate flavors mingle beautifully with the banana and the gooey pockets of melted chocolate chips are pure heaven.

This cake is perfect for snacking on since it’s made without oil or butter – applesauce only!  I make it in an 8×8 baking dish so there’s just the right amount of cake for a couple of day’s worth of snacks. Or one day if we’re really hungry.

Chocolate Banana Applesauce Cake

Ingredients

• 2 very ripe bananas
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup applesauce (no sugar added)
• ⅓ cup water
• 1 tsp white vinegar
• 1¼ cups all-purpose flour
• ¼ cup unsweetened baking cocoa
• 1 tsp baking soda
• ¼ tsp salt
• ⅔ cup semi-sweet chocolate chips, divided

Instructions

Full Recipes>>Chocolate Banana Applesauce Cake

I’ll be honest, there’s a trend a-happenin’ in my family. We’re moving to more variety on our plates and more exploring in our pallets. I think it’s about time, since our toddler is getting old enough to really enjoy the different foods and to tell us what she does and doesn’t like. The baby is getting to where she likes solid foods (as long as they’re soft since she’s still missing her chompers) and my teen, well, he was getting a little bored with a 7-day rotation of dinners. So. I’ve been being more creative. And this weekend it was Vegan Lasagna. It was so delicious. Like a level of deliciousity of 10. I mean, there wasn’t even any complaining from the teen about it being dairy-free or veggie-filled. Even he loved my Dairy-Free and Egg-Free Vegan Lasagna. And that is a feat.

VEGAN LASAGNA

Ingredients

• 1 cup vegan ricotta cheese
• 4 slices vegan zucchini cheese
• 1/2 zucchini sliced lengthwise
• 4-6 lasagna noodles
• 1 cup bread crumbs or 4 slices of toast

Sauce:

• 1 can tomato sauce
• 1 can petite diced tomatoes
• 2 tspn basil
• 1 pinch sugar
• 2 tspn oregano
• 1 tblspn minced garlic
• 1 tblspn red wine or red wine vinegar
• 1 small can mushrooms
• 1 tspn salt
• 1/2 zucchini chopped

Instructions

Full Recipes>>Vegan Lasagna {Dairy-Free & Egg-Free}

First, let’s talk about the crust. It’s starts as a sheetpan-style giant oatmeal cookie slab that’s made from butter, brown and white sugar, an egg yolk, flour, and oats. The big cookie slab is spread about 1/4- inch thick onto a sheetpan, baked for 15 minutes, cooled, and then destroyed.

That’s right, after cooling, the cookie is crumbled up with a bit more brown sugar and more butter, and packed into a pie plate as the crust.

Crack Pie

INGREDIENTS:

Pie

• unsalted butter, melted
• 1 recipe Oat Cookie (recipe follows)
• 1 tbsp. light brown sugar, packed
• 1/4 tsp. kosher salt
• 1 recipe Crack Pie Filling (recipe follows)
• confectioners’ sugar for dusting

Oat Cookie

• 1/2 c. unsalted butter, softened
• 1/3 c. light brown sugar, packed
• 3 tbsp. white sugar, granulated
• 1 large egg yolk
• 1/2 c. all-purpose flour
• 1 c. old-fashioned rolled oats
• 1/8 tsp. baking powder
• pinch baking soda
• 1/2 tsp. kosher salt

Crack Pie Filling

• 1 c. unsalted butter, melted
• 1 1/2 c. white sugar, granulated
• 3/4 c. light brown sugar, packed
• 1 1/2 tsp. kosher salt
• 1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
• 1/4 c. milk powder
• 3/4 c. heavy cream
• 1/2 tsp. vanilla extract
• 8 large egg yolks

DIRECTIONS:

Full Recipes>>Crack Pie

I asked everyone on Twitter & Facebook last night what I should post today. I was torn between posting a savory or a sweet and needed some votes. Of course they ended up with the same amount of sweet votes and savory votes so luckily I have both in one dish for y’all today :)

I’m bringing a post back from the past today. These sweet & tangy balls were first on the blog last year and they definitely needed to be in the spotlight again cause first, I doubt you guys even went back that far in my archives to find them, and secondly, I doubt my pictures back then could’ve whet your appetite ;)

SWEET & TANGY BALLS

PREP TIME

5 MINS

COOK TIME

4 HRS

TOTAL TIME

4 HRS 5 MINS

INGREDIENTS

• Large pack of frozen meatballs, mine had about 64 in them
• 1: 16- oz jar grape jelly
• 1: 12- oz jar of chili sauce (I used a Wegman's brand but Heinz sells them too it's usually located near the ketchup & hot sauce)

INSTRUCTIONS

Full Recipes>>Sweet & Tangy Balls

This BBQ Cilantro Chicken Pizza is hands down the best barbecue pizza out there. The sauce is incredible and the toppings send it over the top!

I love this chicken pizza, we used to order a pizza like this at a local place when we lived in California.  When we moved we had to make our own version and it is every bit as good!

BBQ Cilantro Chicken Pizza

Ingredients 

• Prepared pizza dough uncooked

Sauce:

• 1 Tbsp. minced garlic
• 1 small can tomato paste
• 1 medium can tomato sauce
• 1 to mato finely chopped
• 2 tsp. basil
• 2 tsp. oregano
• salt and pepper to taste
• 2 Tbsp fresh chopped cilantro
• 1 cup BBQ sauce whatever your favorite kind is

Toppings:

• about a handful of fresh chopped cilantro
• 2 to 3 cups of mixed cheddar and mozzarella cheese
• 2 chicken breasts grilled in BBQ Sauce then sliced
• 1 can pineapple tidbits - drained

Instructions

Full Recipes>>BBQ Cilantro Chicken Pizza

When I was newly married and highly inexperienced at cooking (this is no joke, I honestly didn’t know a thing! The cooking experience I brought along to my marriage consisted of the Lion House taffy I had learned to make at my college job. You feel bad for MyHandsomeHusband, don’t you? He did most of the cooking back then, bless him. He’s always been a keeper, that one. But that is a different story for another time…

Anyhow, I didn’t know a thing about cooking and it was Thanksgiving and my mother in law asked if I would bring a couple of pies to our family feast. So, I started to look through some cookbooks and I called my mom and I read the back of the Jell-O Pudding box and I paced a little and fretted some. I came across a recipe for Chocolate Cream Pie that looked so overwhelming hard I told MyHandsomeHusband I would NEVER make a pie like that from scratch! “Who has time to stand and stir at the stove for 100 years, just to make a pie!” I may have told him. In my mind I could see my hair turning gray and big dark circles forming under my eyes while I stirred pie filling and 100 years ticked by. I ended up making a couple of pudding pies, using the trusty Jello-O boxed pudding method…and they turned out ok. No one pushed me out of the family or anything. 

Chocolate Pudding Pie

Ingredients:

• 26 Oreo cookies
• 6 Tb butter, melted
• dash salt
• 3 C whole milk (don’t skimp here)
• 1 C semi sweet chocolate chips
• 5 egg yolks
• 1 C sugar
• 4 Tb corn starch
• 1/4 tsp salt
• 2 tsp vanilla
• 1 1/2 C heavy whipping cream
• 2 Tb sugar
• 1/2 tsp vanilla
• 1 large Hershey Bar

Directions:

Full Recipes>>Chocolate Cream Pie!