Banana Ice Cream

Banana Ice Cream | Domesticated Academic

It’s banana’s and you’ll go banana’s over it! Fake out ice cream is an excellent sub for when you want something cold, creamy, and quite frankly-delicious, without the level of guilt after you’ve consumed more than the typical 1/2 cup serving that’s on the nutrition label. Letsbehonest, who eats 1/2 cup of ice cream ONLY over the age of about 2? NO ONE (amiright?) so, as long as you’ll be wanting some cool summer treats, you might as well allow yourself more than a measly 1/2 cup serving. With this, you can!

I love summer and ice cream. Unfortunately, too much ice cream (like err’yday) leads to my pants all being too tight and me resorting to elasto-waist for the rest of summer. In a vain attempt to cut down on my elasto-wait pile of clothes this summer, I resorted to some ripe banana’s and my food processor. The addition of peanut butter was an afterthought that was a 100% “win” and added to the curb appeal of this frozen treat. Trust me.

You’ll need:

  • 3 ripe bananas
  • 2-3 TBS cocoa powder
  • peanut butter (optional)
  1. Peel those ripe old banana’s and put them all in the food processor with the blade in it
  2. Add the cocoa powder (you may want to sift it if you have a fine mesh strainer or sifter)
  3. Pop the lid on that sucker and whiz it up until it’s smooth.
  4. Pour into a container for the freezer.
  5. Dollop some peanut butter on it.
  6. Freeze that thing and enjoy!

Lemon Ice | Domesticated Academic

 

Lemon Ice

cheesecakeicecream2 (Small)

 

Low Fat Strawberry Cheesecake Ice Cream

10 Minute Chocolate Sauce

 

10 Minute Chocolate Sauce | Domesticated Academic

Chocolate sauce in ten minutes? I think so! This silky, rich, and simple chocolate sauce will replace any bottle or jar you buy from the store and you’ll find it takes less time to make than to actually go and buy a jar of pre-made sauce. Knowing what’s in it is just icing, I mean, sauce on your cake!

10 Minute Chocolate Sauce | Domesticated Academic

My favorite way to eat this (besides with a spoon) is on top of my favorite springtime dessert!

10 Minute Chocolate Sauce | Domesticated Academic

Spring meant angel food cake with fresh fruit for my Mema. I find myself making this classic and simple dessert each spring, usually for Easter, but it’s also great for potlucks or dinner parties or to celebrate anything (including yourself). This dessert is perfect because it’s not heavy like many are and you can still satisfy the sweet tooth you’ve got.

You’ll need:

10 min.

makes about two cups

  • 2 oz. unsweetened chocolate (I use Baker’s brand, each square is ONE ounce)
  • 1 oz semi sweet chocolate (Baker’s brand)
  • 1/3 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla
  1. In a saucepan, combine chocolate, milk, sugar and butter over medium heat.
  2. Melt, whisking regularly.
  3. As the contents melts together, whisk constantly to bring everything together.
  4. Once sauce has combined, add vanilla and removed from heat.
  5. Sauce should be smooth. Whisk until you get desired consistency and thickness.
  6. Cool to serve or keep in fridge and reheat gently in 30 sec. increments in microwave or in warm water bath for serving.

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Mini-Carrot Cupcakes

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Citrus Syrup Fruit Salad

Mini Cheesecakes

Mini Cheesecakes | Domesticated Academic
If cheesecake is your jam, you’ll love this perfectly portioned dessert! It’s perfect for potlucks or other events where it’s nice to have one hand free for mingling and they’re a breeze to make and take with you. Each mini cheesecake is anchored with a friend: an Oreo cookie, so you have a crust and a perfect cake. Strawberries are in season and plentiful, so I took full advantage of the beautiful fruit. These are the cutest dessert I’ve made in a while and the texture of the cheesecake was firm, slightly sweet, and had a New York style feel to it-not quite as dry, but they cooked evenly and were done in 20 min on the dot. No need to mess with this recipe! 
Mini Cheesecakes | Domesticated Academic
My friends get together once a month for some socializing as a group, some really good drinks, and food! This month was “cheese” themed and we went all out. There was fondue, homemade pimento cheese, margarita pie, more cheese, and awesome cocktails for everyone. It was a slam dunk! These made a nice addition to the afternoon that turned into evening and it’s so great to see some of my professional friends and catch up! I met them all through work or other friends and we’ve become ‘real friends’ in real life–what a gift! 
You’ll need:
1/2 hr. cook time
3 hrs. “cool” time in the fridge
  • 2 pkg.  (8 oz. each)  cream cheese, softened
  • 1/2 cup  sugar
  • 1/2 tsp.  vanilla
  • 2  eggs
  • 12 chocolate sandwich cookies
  • cupcake liners
  • fruit of choice
  1. Heat oven to 350°F. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended.
  2. Place 1 cookie on bottom of each of 12 paper-lined muffin cups; top with cream cheese mixture.
  3. *hint: I tamp down the cupcake tin to get the cheese mixture to settle before putting in the oven to ensure there’s no air bubble and everything cooks evenly.
  4. Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Top with fruit & serve.

Triple Chocolate Cheesecake | Domesticated Academic

 

Triple Chocolate Cheesecake

Lemon Cream Cheese Cake | Domesticated Academic

 

Lemon Cheesecake

Bread Machine Cinnamon Rolls

Bread machine cinnamon rolls | domesticated academic
Soft, moist, light, and airy cinnamon rolls with the help of my friend: the bread machine! I could not believe how easy these were and I invested a solid MINUTE of kneading instead of my old guard of 10-20 minutes. The bread machine makes it easy as….pie? No, cinnamon rolls…

These were made for a family get together and my family loves sweets! No shortage of baking in my kitchen: these, cookies, brownies, etc…. I saved a few for myself and made some amazing frosting and enjoyed them before my family got ahold of the ones that were left. Vultures I say…..the winter that won’t end calls for a batch of cinnamon rolls from your bread machine.

Here’s how it goes down:

  1. Follow the directions on your bread machine for basic dough or even better: if it has a cinnamon roll recipe. Put all the ingredients in the machine and use the dough setting.
  2. Turn the dough out onto a floured surface and knead for ONE MINUTE. ~yes, you can knead for one minute.. 🙂
  3. Let it rest for 15 minutes.
  4. Return to your dough and roll into a large rectangle (mine makes 12 really large rolls).

melt:

  • 1 stick of butter

mix in a small bowl:

  • 1/2 cup sugar
  • 3 teaspoons (more if you like it) cinnamon
  1. Spread the melted butter all over the dough and keep 1/2 inch along the outside (less oozing later).
  2. Use a pastry brush to spread around
  3. Sprinkle the cinnamon sugar around evenly.
  4. Fold tight into a log.
  5. Use floss or a sharp knife to cut 12-16 rolls, depending on size.
  6. Spray a 9×13 pan with non-stick spray and thank me later.
  7. Lay in a 9×13 pan with plenty of space between them to rise.
  8. Cover lightly with a towel and leave in a warm spot (running dryer) for 30-45 min.
  9. Bake in a preheated oven at 375 degrees F for 15-20 minutes.
  10. Remove when slightly golden.
  11. Don’t over bake–they’ll burn on the bottoms.

Power muffins | Domesticated Academic

Power Muffins

Bacon Cinnamon Rolls | Domesticated Academic

Bacon cinnamon rolls

Chocolate Peanut Butter S’mores Cookie Bars

S'mores PB Cookie Bars | Domesticated Academic

Sweets for my sweet? Or, sweets for me! Hi, please get in my belly. Now. Kthxbye….I cannot imagine my life without these anymore. If I make a batch with intention to freeze, they won’t make it. You’ll just love them because they’re in bar form (like take me to the bar!!!), portable, and you can really pack in the yumminess depending on what you like.

You’ll just love these. They are amazing! Dense, chewy, chocolatey, peanut buttery…..I die. And swoon over them. They need no more words except this: I took them to a friends house for dinner and upon arrival, the husband looked at them and said, “yup, she did it again” and he shoved one into his mouth.

S'mores PB Cookie Bars | Domesticated Academic

BEST COMPLIMENT….

Go make these now….:D

You’ll need:

an hour plus cool time

  • 1 stick (1 cup) butter flavored crisco
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 3 cups Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup mini marshmallows (plus some to sprinkle on the top)
  • 1 chocolate bar of your choice broken into pieces
  1. HEAT oven to 350ºF.
  2. Spray an 8×8 pan with non-stick spray.
  3. BEAT shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy.
  4. Beat in egg, milk and vanilla until well blended.
  5. COMBINE flour, baking powder and salt in medium bowl.
  6. Gradually add flour mixture to shortening mixture at low speed until well blended.
  7. Add chocolate chips, peanut butter chips, and mini marshmallows to batter.
  8. Spread batter in a sprayed square pan (8×8)
  9. Bake for 20 minutes.
  10. Pull pan out of oven. Spread chocolate bar pieces and a handful of marshmallows over the top.
  11. Put back in oven for 5-10 minutes, or until a toothpick comes out clean.
  12. Note: cheap chocolate, ie: hershey’s, will melt too quickly. Consider putting that on once the bars come out. The less expensive chocolate has less cocoa in it and has a higher rate of additives/fillers/wax, which melt quickly. I’m not judging your purchases, I’m just throwing it out there.
  13. Remove from oven, cool completely.
  14. Cut into bars.
  15. Shove in your face.
  16. Die.
  17. Go to heaven.

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Salted Caramel Butter Bars

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Really Rich Oatmeal Chocolate Bars

Buttercream Bikini Cookies

Buttercream Bikini Cookies | Domesticated Academic

You’ll love these because they’re entertaining, can be super fun to make, and can share your love this Valentine’s Day. I started making these a few years ago and sent the idea to my mom and we’ve been making them for fun since. I’m not one for Valentine’s Day in general because of the commercialization of it, but some cookies never hurt. These freeze really well so if you’ll be short on time before, make them in advance and freeze them up tight.

Buttercream Bikini Cookies | Domesticated Academic

I had a lot of fun making them this year. I pulled out my frosting supplies and joked that I would make tramp stamps. Picture the whole, “i like big butts and i cannot lie” theme here. I won’t spare you many more details other than: make these cookies, you’ll be the most popular person around….. 😉

Buttercream Bikini Cookies | Domesticated Academic

For the cookies:

  • 1 stick (1 cup) butter flavored crisco
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 3 cups Flour
  • 1/2 cup cocoa (for chocolate cookies)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  1. BEAT shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy.
  2. Beat in egg, milk and vanilla until well blended.
  3. COMBINE flour, baking powder and salt in medium bowl.
  4. Gradually add flour mixture to shortening mixture at low speed until well blended.
  5. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
  6. HEAT oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness.
  7. Cut dough with 2 to 3-inch floured heart shaped cookie cutters.
  8. Take a knife and cut the tail, or pointed edge of the heart off before or after baking. Your choice.
  9. Place 1 inch apart on ungreased cookie sheets.
  10. BAKE 5 to 9 minutes or until edges begin to brown.
  11. Cool 2 minutes on baking sheet.
  12. Transfer cookies to cooling rack. Frost and decorate as desired.

For the buttercream icing:

Ingredients
  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream
Instructions
  1. Beat butter for a few minutes with a mixer  on medium speed.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) untilthe sugar has been incorporated with the butter.
  3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes.
  4. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
  5. Separate into small bowls to add food coloring of choice.
  6. Pipe and decorate your cookies!

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Doughnut Hole Cupcakes

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Triple Chocolate Cheesecake

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Valentine’s Day Garland

Black Cherry Chocolate Chobani Smoothie

Black Cherry Chocolate Smoothie | Domesticated Academic

DID YOU OVERDO THE SNACKS YESTERDAY? Like a lot of folks, I’m sure yesterday was DELICIOUS!!! But, not so awesome today….You’ll love this because it’s as simple as it gets, it’s full of protein, and last time I heard, black cherries were no slouch either. There’s some much needed calcium in this and lots of protein from the greek yogurt. This makes a great snack, breakfast, or sweet treat at the end of the day without ruining your hard work. I do love me some cho…all day, every day…in light of their recent “omigod you use gmo” crap, I’m just going to say it:

Black Cherry Chocolate Smoothie | Domesticated Academic

WHO FREAKIN’ CARES???

My rant about where our food comes from is brought to you by “common sense.” Please look it up….The food we eat: has been modified. Almost all of it–particularly anything that comes in a ‘package’ from your local store.

Black Cherry Chocolate Smoothie | Domesticated Academic

Corn: #1 on the list and corn is in everything. Most of the produce we enjoy has been hybridized and modified so we can eat it. The strawberry didn’t even exist until humans got ahold of it….

Check your facts folks before you wreck yourselves. That’s all I’m going to say. You can tell me chobani is the devil, but you’re sadly misinformed. Go find something else to do while you complain about your food with YOUR MOUTH FULL.

You can argue, say bad things about this post, whatever but it won’t dismiss several things:

  • our food has been modified since man
  • this smoothie is awesome
  • you don’t have to use chobani if you have an epistemological problem with them. however, most other yogurt companies are probably also guilty of a bunch of stuff too, it’s just not on your radar yet.

You’ll need:

  • 1 standard container (like a single serving) of Coconut Chobani (plain is also fine or whatever you like)
  • 1/2 cup milk
  • 1/2 cup frozen black cherries (fresh is fine too)
  • palmful of chocolate chips and/or a heaping spoon of hazelnut spread
  • optional: a handful of spinach or greens, a spoonful of peanut butter (more protein), etc…
  1. Throw this all in the blender, put the lid on and hit the button….
  2. Your day is officially better. Trust me.

Greek Yogurt Fruit Dip | Domesticated Academic

Greek Yogurt Fruit Dip

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Citrus Syrup Fruit Salad