Monthly Archives: August 2012

Going Bananas for Bananas Foster Oatmeal


     The #1 thing on my “to do” list today was to come up with a lower sugar oatmeal recipe that my hubby Bill would not only eat but actually enjoy.

Of course there were many other things on the list that I am happy to say I managed to accomplish also but I’ll save them for another post seeing as they have nothing to do with bananas.

My husband has decided (out of necessity) to try to lower his blood glucose levels despite my incessant baking for profit.

I have agreed to help him by trying to come up with things that may satisfy his sweet tooth without loading him up with refined white sugars.  Now one of Bill’s favorite desserts is Bananas Foster so I decided to take the ripe bananas that were sitting in the bowl on my counter starting to get that speckled “we are just right for cooking up” look and make my version for him for breakfast. Ironically, I myself am allergic to bananas (the fruit that everyone claims is so good for you)  and although I can eat them cooked in muffins or banana bread I usually am still leery of consuming them.

This recipe will call for agave nectar instead of brown sugar so the darker or amber nectar would be best, but I would try it with the lighter version if that’s all you have on hand. It has a lower glycemic index and therefore helps you avoid the “sugar rush” that can accompany many sweetened cereals. You can find lots of useful information on agave nectar at

I also used my own homemade vanilla extract. It started out as Capt. Morgan spiced rum and a few vanilla beans in a small bottle and a year and a half later has developed into a delicious, complex vanilla flavor. When using the homemade vanilla I do tend to use a bit more of it but the recipe calls for store bought pure vanilla extract.

Bill gave this recipe rave reviews and said he found it to be a delicious and satisfying breakfast. Yay, success!

Bananas Foster Oatmeal         Servings:2

1  3/4c    milk – I used 2% but you can use whatever milk you like or water (it won’t be as creamy with water but it will be lower in calories)

1c      Quaker Oats (not instant)

pinch      salt

1tbs. butter or margarine

1 med ripe banana – sliced

3 tbs. agave nectar

1/4tsp. apple pie spice

1/4tsp. vanilla extract

Bring milk and salt to boil, add oatmeal and cook on medium heat for 5 mins. stirring often til cooked and thickened.

Meanwhile melt butter in a small saute pan, add  sliced bananas and cook for a minute on low to med til they start to soften.

add agave nectar & apple pie spice and stir in vanilla extract.

mixture will thicken quickly. Pour banana mixture over oatmeal and enjoy!

The whole process took me under 8 minutes and I had never made it before.  There is no excuse for not having a healthy, filling breakfast!


Happy 2 Year Anniversary & Raspberry Bombe Day

Happy 2 Year Anniversary & Raspberry Bombe Day

2 years ago today I got the crazy notion that people would want to buy the baked goods that I love to create.  Luckily it seems I was right and my part-time business was born.

I am happy to find out that my anniversary coincides with Raspberry Bombe Day!  It may not be a baked dessert but one that is delish none the less and incorporates my love for peaches & raspberries (both that are a plenty right now) and is perfect for this hot August weather.  This is definitely a “make ahead” kind of dessert, you won’t be whipping this up at the last minute unless you have some monster blast freezer in your kitchen but it will be worth a little planning on your part.  The raspberry sauce with Grand Marnier sounds divine.  Who am I kidding? anything with Grand Marnier in it sounds divine to me.

This would be a terrific dessert for your end of summer labor day party too. I live in Florida so for us “end of summer” is usually around Thanksgiving but you get the idea.

 I found this recipe via and it’s from the 1989 issue of Southern Living.

If you plan to have the kiddies also enjoy this cool treat, I would simmer the sauce for a few minutes to cook out the alcohol from the Grand Marnier and then let it cool or just reserve some   sauce before adding the liquor.

I hope you enjoy!






1 (16- ounce) package of frozen unsweetened peaches, thawed and drained ( I use fresh when in season)

1 (8-ounce)carton sour cream

½ c grenadine

½ gallon vanilla ice cream, softened

Vegetable cooking spray

Raspberry Sauce (below)

Fresh raspberries

Fresh Mint sprigs



In a food processor, process peaches until smooth. Add sour cream and grenadine; process until well blended.

Combine peach mixture and ice cream in a mixing bowl; beat a low speed with an electric mixer until well blended. Pour mixture into an 111 cup mold (or bunt pan, or jello mold, or any large bowl with an interesting shape) that has been coated with cooking spray. Cover and freeze for 8 hours or until mixture is firm.

Tow hours before serving, using the tip of a knife, loosen the edges from the mold. Invert mold onto chilled serving plate. Wrap a warm towel around the mold for 30 seconds.  Shake gently and slowly lift off mold. Return Bombe to freezer.

Garnish with raspberry sauce, raspberries and mint. 12 servings


Raspberry Sauce


1 (16 ounce) package of frozen unsweetened raspberries, thawed and drained ( I use fresh when in season)

¾c light corn syrup

¼c Grand Marnier

Process raspberries in food processor until smooth. Strain out seeds if desired. Stir in syrup and Grand Marnier.



Happy National Smore’s Day!!


ImageWelcome to my 1st attempt at blogging. I thought that today being National Smore’s Day would be great day to start. Because I couldn’t decide which photo I liked better (and because I adore S’mores) I had to post 2.  Also because I have a twisted a sense of humor I found it incredibly funny that the 1st known recipe for s’mores was found in the 1927 cookbook “Tramping and Trailing with the Girlscouts” (No Offense to anyone who was once a girlscout) some of my friends and my sister will probably get a chuckle out of that too.  Thanks for looking and I promise to try and find some interesting things to chat about with you in the future.