The Bake Cakery

3 Ingredient Banana Coconut Ice Cream Sundae

(serves 2)

• 2 ripe banana
• 1 can full-fat coconut milk
• 1 tsp. homemade vanilla extract

Peel the two bananas and cut into bit sized chunks. Place on a small cookie sheet in the freezer until frozen and then store in a freezer bag until ready to make your treat. At the same time, put your can of coconut milk in the fridge. This isn’t an instant process, so you’ll want to do both of these steps at least a day in advance.

To make the coconut whipped topping, open the can of coconut milk and carefully spoon the cream into a mixing bowl.  Don’t worry if you get a small amount of the coconut water that has settled to to the bottom, it will still whip up.  Add the vanilla and blend with a whisk attachment on the stand mixer for 3-5 minutes until creamy & fluffy.

Place the bananas in a large food processor fitted with the normal metal blade. Slowly pulse bananas until they form a crumb-like texture. Scrape down the sides and allow the bananas to melt just slightly. Then turn the food processor on and allow it whip until the banana puree is completely smooth and wonderful.

Spoon the banana “ice cream” into a bowl and top with coconut whipped cream. You can sprinkle a bit of cinnamon on top, stir in peanut butter or add a little cocoa powder to the banana mixture as it’s whipping to vary the flavors. It would also be delicious with some toasted pecans or a couple of vanilla wafers if you were feeling really sassy.

Creamy Jalapeno & Chive Hummus

(makes 2 cups of hummus)

• 1/2 lb dried chickpeas
• 1/2 tsp. baking soda
• 1/2 c. water
• 1/4 c. lemon juice
• 3/4 tsp. sea salt
• 1/4 c. tahini
• 1 clove garlic
• 1/4 c. chives
• 1 jalapeño, destemmed and deseeded
• 2 cloves garlic
• 1/2 tsp. sea salt
• 2/3 c. olive oil

Soak the chickpeas for 4 hours. Rinse and discard the water. Add 4 cups of water and the baking soda to the chickpeas. Boil over medium high heat for 40 minutes, skimming foam from the top. Drain.

Combine cooked chickpeas, water, lemon juice, salt, 1 clove of garlic and tahini to your food processor. Puree for several minutes, scraping down sides of the bowl in between to ensure smoothness. Put the hummus into a pretty serving bowl.

De-seed and de-stem the jalapeno and place it in the food processor bowl. Pulse it with the chive, garlic and salt. With the food processor running, slowly stream in the olive oil. Swirl the jalapeno sauce into the hummus until the desired flavor is achieved. (Leftovers can be used in a dressing, sauce or as a marinade).

Red Quinoa Cakes

(makes 9 – each person will eat 2-3)

• 1 c. red quinoa, uncooked
• 2 c. chicken broth (vegetarians can use salted water or vegetable broth)
• 4 tbsp. flour
• 1/2 tsp. sugar
• 1/4 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/3 c. chives, chopped
• 1 carrot, grated finely
• 3/4 c. cheddar, shredded
• 3/4 c. egg substitute (or 3 eggs if you don’t have hereditary cholesterol issues like me)
• 1/2 c. cottage cheese
• 3 tbsp. olive oil

Bring the chicken broth to a boil in a saucepan.  Add quinoa, cover and reduce to a simmer for 18 minutes until quinoa is softened.

Meanwhile, combine flour, sugar and spices in a large bowl.  Toss in chives, carrot and cheese mixing to distribute the dry ingredients.  Add in egg substitute, cottage cheese and cooked quinoa.

Preheat a large skillet on medium heat using 1 tbsp. of olive oil to coat the surface. With a 1/4 c. ice cream scoop (or measuring cup), drop 3 cakes into the hot skillet.

Allow to cook for 4-5 minutes until golden brown, flip and cook an additional 4-5 min (note: don’t mess with them while they cook – if you try to flip them too soon they’ll stick or fall apart)

Cover with foil to keep warm and repeat with remaining two batches of quinoa cakes. Serve immediately with a nice green salad!

Confetti Chicken Pasta Recipe

Veggies & Pasta

16 oz. of Whole Wheat Penne Pasta (always cook al dente in salt water according to pkg directions)
2 tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1″ cubes
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange…)
1 c. Broccoli florets
1 c. Asparagus, chopped in 1″ pieces
1 c. Grape tomatoes

Cook your pasta and let it drain.  (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus) saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl. (I’m all about reducing dishes here) Now its time for the sauce!

Spicy Cream Sauce

2 tbsp. butter
2 tbsp. flour (I used whole wheat)
2 c. half & half
1/4 tsp. of red pepper flakes
1 c. Feta cheese (mom uses Parmesan)

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.  (We are making a roux)

Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer until you see boiling action.  Stir periodically.

When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melty (yes that’s a technical term).

To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the goodies in. (see photo above). This makes enough for 4 people (or two if you want lunch the next day!)