Total Time:1 hr 40 min
Prep: 30 min
Inactive: 1 hr 0 min
Cook: 10 min
- Bananas / Kiwis / Strawberries / Pineapple etc. peeled and split into proper bites.
Example: split banana in 4 / Cut Kiwi in 1,5 cm thick slices / Pineapple 1.5 cm thick slices
- Wooden popsicle sticks
- Waxed Paper / baking paper
- 32 ounces semisweet chocolate, chopped or chips
- 4 tablespoons unsalted butter
Line a sheet pan with waxed paper /Baking paper.
Cut the fruit in suitably sized pieces and insert a popsicle stick into the fruit, pushing the stick halfway in.
Place the fruit on the baking paper or waxed paper. Freeze for 1 hour.
Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconutbanana in the desired decorations, transfer to the sheet pan, and return to the freezer if not to be eaten right away.
Once frozen, store the bananas in an airtight container.
Serving suggestion: To serve at a kid’s party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.
These are so colorful and festive looking it makes you feel like it’s a party when you look at an assortment of them. And they couldn’t be easier to make, even your kids could do it. You can use white chocolate too, for a more wintry or icy look.
Today I made one of my favourite cakes for a party I was invited to. The best thing about it though is that it is really easy to bake and it just takes a little less than 1 hour to make.
This Recipe is also glutenfree for celiacs.
Here is the recipe for you guys to enjoy.
Maybe a great idea for weekends snack?
Ingredients: (PS: European measurements)
300 grams of sugar
200 grams of ground almonds
1 1/2 teaspoon vanilla sugar
1 1/2 teaspoon baking powder
Separate the yolk from the whites and whip the egg whites until you can turn the bowl upside down and the eggs don’t fall out.
Add 300 gr. of sugar and whip until well blended.
Mix ground almonds, vanilla sugar and baking powder carefully with the egg and sugar.
Cover a large square pan (30×40 cm) with greaseproof paper. Butter the greaseproof paper and spread the dough on the paper.
Cook for 35-40 minutes @ 160 Celsius.
Chocolate Cream (Ingredients):
6 egg yolks
150 grams of sugar
1 teaspoon vanilla sugar
6 tablespoons of coffee
100 grams of milk chocolate
Slowly heat until thickens, stir until done to avoid burning.
Cool chocolate cream somewhat and add 160 grams of butter fit for baking.
Cool cream in refrigerator until cool.
Cake should soon be done and when it is, remove from oven.
Remove paper (and cake – the cake is supposed to be somewhat flat) from pan and let cool on a grid / rack.
Cut cake in 2 and put 1 part on a nice serving platter.
Fill with Chocolate Cream.
Add 1 layer of banana slices.
Put the second part of the cake on top.
Cover with whipped vanilla cream (About 3 dl).
Decorate with sliced Kiwi, Strawberries and blueberries.
Serve same day (possibly next day – but this cake is really, really good and it’s not likely you will have lots of leftovers)