You may be noticing a funfetti theme here. And you know what, I’m not ashamed of it. Who doesn’t love something with bright multi-colored sprinkles in it. But the best part about this recipe is the fact that it is made with bananas. I know what you’re thinking – “Ok, then it must be disgusting. Why would I eat it?” Well, yes, you’re right, it’s not the same as ice cream. BUT it still tastes delicious in its own way (and you can trust me because normally I’m a doubter when people try to make desserts healthy).
Author Archives: thepetitecroissant
Sriracha Brussels Sprouts
Sriracha is definitely “in” these days. But up until this point, I hadn’t really partaken in the trend. Dave loves it and keeps it in the fridge to add to dishes all the time, but this was the first time I worked it into a meal. And oh boy, I’m sorry for being a doubter. It’s delicious, especially with the honey in this recipe! It is pictured below with a leek dish that will go up on the blog next week.
Lemon Blueberry Cupcakes
Lemons. Blueberries. Cupcakes. All three of these things are delicious, and when combined, they make a great cupcake that you can eat for breakfast or dessert (I personally did both).
Strawberry Basil Sangria
Much to my dismay, summer is rapidly coming to an end. Technically, you could continue drinking sangria into the fall. But for me, there is something so summery and refreshing about it, that I find myself trying to find as many excuses as possible to have sangria before the outdoor dinner parties and BBQs come to an end. I made this for the first time on the 4th of July, and it was so good, I made it again two days later when friends came over to hang at the pool. The unique mix of sweetness and basil keeps it light and refreshing. I recommend making this the day before (doing everything except for adding the club soda), to help strengthen the flavor.
Who doesn’t love funfetti? It just so happens to be the first cake I made, which was back when I was a junior in college. Of course my definition of making something at that time involved boxed funfetti cake mix. At this stage in my baking life, I avoid boxed mixes, but I am not willing to give up funfetti so I’ve decided to start making it from scratch. I brought these to a 4th of July BBQ and they made a great addition (the batter also made a great addition to my stomach while I was baking…there’s just something so spectacular about it).
Roasted Potato and Paprika Chickpea Salad
I just returned from ten days in Spain, where I did a LOT of eating, and am officially in detox mode. This salad is a great summer salad because it has a light and refreshing dressing, but the potatoes and chickpeas help make it filling!
Patriotic Pinwheel Cookies
I definitely get into the 4th of July spirit. I try to work red, white, and blue into my wardrobe, my apartment, and my food. Normally, I do the classic flag cake (made with strawberries and blueberries), but this year I decided to change it up with these cookies. They involve a few steps (aka you should make them the night before), but they look so cool that they are definitely worth the effort!
Zucchini Corn Salad
If you’re not taking advantage of all of the fresh produce available right now, you’re missing out. Everything is so much better this time of year. This salad takes advantage of both fresh corn and zucchini, and the dressing keeps the salad light!
Fudge Brownies with Frosting
I have a weak spot. Well I’m sure I have MANY weak spots, but the one I’m referring to is my love for brownies. Both boxed brownies and the ones you can buy pre-made at the store that come frosted. They’re totally unoriginal, but so amazing. They’re my go to treat on a bad day. So I thought it was about time I tried to recreate them myself.
Pesto Couscous Salad
If you’re like me and love pesto pasta, but try to avoid eating too much pasta, this is a great way to get your fix. It has less pasta than your usual bowl of pesto pasta, but all the same amazing flavor.