Brown Butter Pecan Cinnamon Bars

Brown Butter Pecan Cinnamon Bars

Brown butter is a simple one-ingredient sauce, a chef’s trick that can transform all sorts of recipes, be it savory or sweet.

Unlike shortening and oil, butter adds flavor as well as fat to sweet and savory recipes.

Browned butter can add a subtle nutty flavor to baked goods.

So how do you know when the silky brown sauce is ready?

As soon as the foam subsides, you will see the milk solids have darkened and fallen to the bottom of the pan, which indicates that you’ve hit the sweet spot.

Butter and sugar (and brown sugar) are the best of friends. And when they get together they bring us cakes, cookies, brownies, pie and these Brown Butter Pecan Cinnamon Bars.

Brown Butter Pecan Cinnamon Bars

10 ounces (20 tablespoons) unsalted butter, softened

1 1/2 cups firmly packed light brown sugar

1/2 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

2 cups coarsely chopped pecans, toasted

Heat oven to 350° F.

Grease 9×13 inch baking pan.

In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.

Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.

Spread batter evenly into prepared pan.

Bake until toothpick inserted into center comes out clean, about 20-30 minutes.

Do not overcook or bars will be dry. Let cool to room temperature then cut into bars.

Love those pecans – make these Pecan Praline Bar Cookies.

Love eating dessert first – Find more Dessert recipes in the Search box below by typing “Dessert” into box and click Search.

Banana Walnut Cream Cheese Frosting

Cream Cheese was invented in the U.S. in the 1870s by a New York dairyman named William Lawrence.

Cream cheese frosting became popular in the 1960s, due to increasing availability of packaged cream cheese in supermarkets.

The frosting is a traditional choice for red velvet cakes, carrot cakes, spice cakes, and banana cakes.

Frostings have existed for well over 350 years with the first documentation occurring in 1655, and included sugar, eggs and rose water (Source: Rise Bake Shoppe).

Can Cream Cheese Frosting Be Left Out At Room Temperature

Banana Walnut Cream Cheese Frosting

Cream cheese frosting can sit at a cool room temperature in a bowl or spread on a baked good for up to 8 hours before it should be refrigerated.

The frosting after being made can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.

Are Confectioners’ Sugar & Powdered Sugar The Same

This is important to know when making a choice between these two refined sugar products to make a cream cheese frosting.

The terms in the culinary world are often used interchangeably, but technically these two types of processed sugars are different.

Powdered sugar is simply granulated sugar that has been ground to a very fine powder.

Where as, confectioners’ sugar also called icing sugar, is powdered sugar with starch added, to prevent it from caking as it sits or is being stored.

Confectioners’ sugar contains a starch and depending on the brand you purchase, the starch could be corn, potato or tapioca starch.

By adding the starch this helps keep the confectioners’ sugar from melting into cakes, cookies, and other sweets when sprinkled on after baking.

The starch also helps to absorb moisture, prevent clumping, and improve flow.

Because of anticaking agents, confectioners’ sugar is not a good substitute for granulated sugar.

Also, the frosting holds its shape better at room temperature with confectioner’s sugar than with powdered sugar.

Get The Know On How to Make Really Moist Banana Bread

Banana Walnut Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 stick (4 tbsps.) butter, unsalted, room temperature

2 teaspoons coconut, finely shredded

3 tablespoons walnuts, finely chopped

1/2 medium banana, not over ripe, mashed

1 teaspoon vanilla extract

1 1/2 cups confectioners’ sugar

In a large mixing bowl, add cream cheese and butter. Mix by hand or with a hand held electric mixer.

When we’ll combined, add the coconut, walnuts, mashed banana, vanilla and mix in.

Next mix half of the confectioners’ sugar until combined. Then add the other half and mix in well.

After your baked good has cooled, spread cream cheese frosting evenly over cake, cupcakes or cookies.

Try These Deliciously Yummy Recipes Made With Bananas

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What To Know When Baking Cookies

What To Know When Baking Cookies

Cookies are often one of the first desserts we’re taught to make as children, and they’re always the first to disappear at a picnic, brunch or bake sale.

Cookies are very popular and easy to make. They are also a great treat to enjoy with family and friends.

Surprisingly, the cookie has a very long history and is loved by millions. The word cookie is Dutch in origin and is related to the word cake.

Cookies though are not of Dutch origin. The exact origins of cookies can be traced to Persia in the 7th century who were cultivators of sugar.

The cultivation of sugar led to the creation of pastries, cakes, and cookies of all sorts, which Persia quickly became known for.

At that time, Muslims had conquered parts of Europe, bringing cookies with them. This staple dessert spread all across Europe.

Cookies could even be found both with street vendors and royal cuisine in 14th century Europe as they were very common and popular.

Sizes & Shapes Of Cookies

Cookies are broadly classified according to how they are formed or made, including at least these categories:

Bar Cookies

The bar cookie is batter that is poured into a single pan and cut into cookie-sized pieces after baking.

Examples of bar cookies include fudgey and cakey brownies, lemon bars, blondies, oatmeal bars, fruit bars, nut bars, and date bars.

Bar cookie recipes tend to be moister, as there are extra eggs or shortening added that are lacking in traditional cookie recipes.

Pecan Praline Bar Cookies

Bar cookies can bear similarity to tarts and pastries, featuring layers for different textures.

Many of these start with a shortbread base, like the Pecan Praline Bar Cookies featured above (follow link in image to find recipe).

Sandwich Cookies

A sandwich cookie is made from two thin cookies of small to large is circular size with a filling between them.

Many types of fillings are used and can include, cream, ganache, buttercream, chocolate, cream cheese, jam, peanut butter, lemon curd, and even ice cream.

Drop Cookies

Drop cookies are made from a relatively soft dough that is dropped by spoonfuls (typically 1-2 ounces of cookie dough) onto the baking sheet. During baking, the mounds of dough spread and flatten.

Drop Cookies Made With Pecans & Chocolate Toffee Bits

Drop cookies include chocolate chip, peanut butter or oatmeal cookies among many others.

The Cookie Scoop

To make cookies is to mix, scoop, bake and serve. But are all your cookies evenly sized? If not, then you may need a cookie scoop.

A cookie scoop is a handheld kitchen tool that is spring-loaded. It scoops uniform sizes of dough that helps maintain size consistency and even baking of cookies.

How To Scoop The Perfect Cookie

All cookie dough recipes are not the same, as each recipe has its own ingredient ratio.

Some cookie dough recipes have a higher butter content and lower flour content, which makes the dough spread out more.

Where as a recipe with lower butter content and higher flour content, the dough doesn’t spread out as far.

So it’s a good idea to remember not to treat your cookie scoop sizes the same for every recipe.

First bake a practice round of cookies, just two scoops of dough dropped onto a cookie sheet and baked to see how much they spread and if you like the size of the finished cookies.

Cookie Scoops

Depending on the size cookie you want will determine what size scoop to use.

As an example. If you are making cookies for ice cream sandwiches, then you will need a large cookie scoop. A large scoop holds about 4 – 5 tablespoons of dough or about 2-3 ounces.

Top Right Cookies Used A Large Scoop To Make Ice Cream Sandwiches – Bottom Right Cookies Used A Small Scoop For Average Size Drop Cookies

If you want to make drop cookies than a small (1.5 tbsp.) or medium (2.8 tbsp.) scoop will work. These two sizes make the typical size or average size cookie.

Using a cookie scoop will give you a uniformed size cookie that you want every time.

Cookie Baking Tips

Here are a few tips to follow when baking cookies.

  1. Use only the freshest ingredients whenever possible.
  2. Unless the recipe specifies, large eggs are the standard eggs to use in a cookie recipe.
  3. It’s best not to use substitute fats. If the recipe calls for butter, then use butter.
  4. Make sure you measure your ingredients properly.
  5. Keep the dough chilled in between baking batches of cookies.
  6. Use parchment paper to prevent your cookie baking pan from becoming greasy between batches.

More cookie information.

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Blind Baking Your Pie Crust

Blind Baking Your Pie Crust

Blind baking means pre-baking an empty crust before filling it with a cream filling or fresh fruit filling.

Placing any fruit with liquid over a raw crust will make for a soggy crust once baked.

Blind baking a pie crust is necessary if it will be filled with a liquid filling like pudding or custard pies such as pumpkin, pecan, or even a key lime.

Likewise, a crust is blind baked if the filling has a shorter bake time than the crust itself.

Blind baking a pie crust also helps prevent the crust from becoming soggy from the filling.

Try This Southern Pecan Pie

Freeze the dough in its pie plate before blind baking it. Frozen dough is less likely to shrink and slump. Freeze the dough in the pie plate for at least 2 hours.

Blind Baking Your Pie Crust

The pie crust is first poked with a fork to produce small holes that helps steam to escape and prevents the crust from bubbling up.

Blind Baking Your Pie Crust

Next parchment paper is placed over the raw crust and then filled with pie weights. Alternatively, you can use dried beans, such as pinto beans.

Yummy Gluten-Free Mexican Chocolate Pumpkin Pie You’ll Be Glad You Baked It

Blind Baking Your Pie Crust

After the pie crust is done, the weight or beans are removed along with the parchment paper.

The pie is filled with the prepared filling and is baked according to the pie recipe instructions.

How Long Should You Blind Bake Your Pie Crust

Blind bake until the edges of the crust are starting to brown, about 10-15 minutes. Remove the pie crust from the oven and carefully lift the parchment paper (with the weights) out of the pie shell.

Should You Blind Bake For A Savory Pie

Most savory pies such as quiches would also benefit from a prebaked crust, preventing the crust from getting soggy by any liquid ingredients in your savory pie dish.

Oh My Berries and Vanilla Pudding Pie

In Conclusion

Blind-baking causes the shell to shrink a bit, so account for this when lining the pan. Follow the simple steps outlined above the next time you’re rolling in the dough for a sweet custard pie, berry or apple pie and even a savory one.

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Southern Pecan Pie

Southern Pecan Pie

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a after dinner dessert.

It’s a make ahead of time pie since it will need at least 4 hours to cool before serving.

When ready to slice into, serve the pie plated with a dollop of freshly whipped cream or a scoop of real vanilla ice cream for you and your family and friends to indulge in.

This pie is popularly served at holiday meals in the United States and is considered a specialty dessert in the Southern states in the U.S.

Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses.

Southern Pecan Pie

1 single crust pie dough – your own recipe of store bought

6 tablespoons butter, unsalted, cut into 1-inch pieces

1 cup packed dark brown sugar

1/2 teaspoon salt

3 large eggs

3/4 cup light corn syrup *see Cooks Notes

1 tablespoon real vanilla extract

2 cups pecans, toasted and chopped fine

Cook’s Notes

If you don’t have any light corn syrup, you can substitute it for 1 cup sugar mixed with 1/4 cup warm water. Then measure out 3/4 cup as you would if you had corn syrup.

Roll dough into a 12-inch circle on a floured countertop. Roll dough loosely around rolling pin and gently unroll it onto a 9-inch pie plate.

Ease dough into pie plate by gently lifting edge of dough with your hand while pressing into bottom of pie plate with your other hand.

Trim overhanging dough. Press edges around pie plate with a fork. Wrap pie plate in plastic wrap and put in fridge until dough is firm about 30 minutes. After removing from fridge, prick holes over bottom and sides with a fork.

Adjust oven rack to lowest position and heat oven to 425 degrees.

Lime pie shell with parchment paper and fill with pie weights or beans. Place in oven and bake for 10-12 minutes. Remove from oven. Place on a cooling rack. Remove weights (beans) and paper. Note: pie crust must be warm when adding filling.

While crust is baking, melt butter in a heatproof bowl set over a saucepan filled with 1-2 inches of barley simmering water. Make sure that the water doesn’t touch bottom of bowl. Do not worry about condensation.

Off heat, stir in sugar and salt until butter is absorbed. Next, whisk in eggs, then corn syrup and vanilla, until smooth.

Return bowl to saucepan and stir until mixture is shiny, hot to the touch, and registers 130 degrees. Off heat, stir in toasted chopped pecans.

Place nuts in an empty skillet and turn heat on to medium. Toast nuts, stirring occasionally, until fragrant and lightly browned, 2-5 minutes. Toast 1 cup at a time. Or toast both cups in a 350 degree oven on a cookie sheet for 5-10 minutes or until lightly browned and fragrant. Let nuts cool before chopping.

As soon as the pie crust comes out of the oven, adjust rack to lower middle position and reduce oven temperature to 275 degrees. With pie still on cookie sheet, pour pecan mixture into warm crust.

Bake until filling looks set but yields like gelatin when gently pressed with back of spoon, 50 minutes to 1 hour. Rotate pie half way through baking.

Remove from oven and let pie cool completely on a cooling rack, for about 4 hours before serving.

Note that it is important to remove pie when it is just set (50 minutes to 1 hour) but soft in the middle. This prevents over baking and filling will continue to set while cooling.

Give these pie recipes a try – there deliciously yummy as well.

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What Apple To Use For Cooking & Baking


When using apples for cooking and baking does it matter the apples you choose to use? It does matter. As all apple varieties have their own flavor and texture.

All apples are made to eat fresh. But to use an apple to make apple pie, apple sauce and even apple juice, the apple you choose matters.

As noted, each variety of apple has its own flavor and texture. And each of those varieties react differently to heat.

In the United States alone, there are 2,500 different varieties of apples. And for that reason it can be challenging to know which apple to use for what kind of recipe.

What Apple To Use For Cooking & Baking

The following are some of the more popular apples available to buy at the market.


These apples have a sweet-tart flavor. The texture remains firm when it’s baked. Braeburn is an all-purpose apple, as if bakes well in pies and tarts where you don’t want the filling to be overly juicy.


This apple is a cross between McIntosh and the Red Delicious. It has a firm texture and a sweet-tart flavor. The Empire is a fine all-purpose apple good for juicing, making apple sauce, baking, salads, eating fresh, and drying.


The Fuji apple is firm, crisp, and juicy. It’s the most popular apple for eating fresh and for baking as they hold their shape when they cook.


The Gala is a mildly sweet apple. It’s among one of the best apples to use for making applesauce, juicing, adding to salads, and eating fresh

Golden Delicious

This apple is mildly sweet, and is a good all-around cooking apple that maintains its shape when baking.

Granny Smith

The Granny Smith is a crisp sour or tart apple. It’s an all-purpose cooking apple, and the apples flavor is enhanced when paired with sweeter, spicier apples in pies and tarts.


Honeycrisp apples deliciously yummy eating apples. As the name would indicate, they are crisp and juicy, with a honey-sweet tart flavor. They are good for baking and making applesauce.

Ida Red

Ida Reds have a tinted rosy pink flesh that has a tangy flavor. These apples are good for making applesauce and they keep their shape during baking and are also excellent in salads and for freezing.


Jonathans are very tart, and they have a slightly spicy flavor. They hold their shape well when baked. They are also good in salads and for making applesauce.


These apples are crisp and juicy. They tend to break down when cooked so are great for making apple sauce. The are delicious eaten fresh and are best paired with Golden Delicious or other apples in pies and other baked goods.

Different kinds of apples are better suited for certain kinds of recipes than others, but you don’t have to limit yourself to using just one variety of apple when cooking or baking.

Many experienced cooks like to use a mixture of apples to get more complex flavors and textures.

Here are some deliciously yummy recipes using apples.

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Take Your Cake To The Upside Down

Take Your Cake To The Upside Down

The pineapple upside-down cake is classic. But other juicy fruits like peaches, berries, bananas and even blood oranges are just waiting to take center stage.

The pineapple upside-down cake is a favorite American dessert since the roaring 1920’s.

It has been entrenched in our sweet pastry consciousness. So much so that an upside-down cake made with any other fruit seems like a mere afterthought.

Apple-Cinnamon Upside-Down Cake

An upside-down cake doesn’t require unblemished fruit that you’d want for a shortcake or tart.

No matter how wrinkled the fruit maybe or you may consider undesirable, once they’ve been caramelized and baked under batter, they’ll become syrupy and colorful, a glistening crown without further need of adornment.

An upside-down cake is easy to put together. The batter is whisked up in one bowl, the fruit is placed at the bottom of a baking dish and the batter is pour over it.

To bake one would be to follow in the footsteps of a long line of pastry chefs and cooks, who have inverted fruity desserts for thousands of years before rings of pineapple were stacked in cans.

Banana Pecan Upside-Down Cake

One example is the French tradition of apple tartes renversées, created in the 19th century from apples caramelized in sugar, then baked beneath a pastry.

In the United States during the 18th and 19th century with limited access to an oven, cakes were cooked in skillets over hot coals.

A skillet of fruit would be simmered in a syrup or butter before adding the batter.

If the the cake was flipped for serving or offered directly from the skillet after being baked isn’t known, but the concept of caramelized fruit and cake was the same then as it is now.

Peach Upside Down Cake

One of the earliest upside-down cake recipes was published in 1923 in the Syracuse Herald (no longer in print).

Dole popularized pineapple as the go to fruit for a sponsored recipe contest in 1926. There were 60,000 entries of which 2,500 of them were for the pineapple upside-down cake.

The recipe for an upside-down cake is simple, there are some best practices for the most tender crumb and a fruit topping that’s sweet and deliciously yummy.

The first step is to caramelize the sugar before adding the fruit. Deeply caramelizing the sugar before adding the fruit tempers it, bringing out a mild bitterness and adding layers of nutty complexity, and it takes only a few minutes. No worries if the sugar clumps and seizes, it will melt again when the cake is being baked.

These type of cakes take longer to bake because of the moisture in the fruit, particularly stone fruit and berries, which have high water content that can make the cake soggy.

Blood Orange Upside Down Cake

The cake surface should be well browned all over, with dark edges that yield a slight crunch. When a toothpick is inserted in the middle of the cake it should emerge without any unbaked batter.

Always let the cake cool for 10 to 15 minutes allowing the fruit and caramel to firm up a bit before inverting it onto a serving platter.

Warning though, do not let it go longer than that, or the caramel may cool and glue the fruit to the skillet or baking dish.

Just follow the recipes instructions and you will have a perfectly deliciously yummy upside-down cake to slice, serve and fall head over heals for.

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Capirotada Mexican Bread Pudding

Capirotada Mexican Bread Pudding

Capirotada originated from a 15th-century Spanish dish that was heavily influenced by Moorish cuisine.

Food Facts

Moorish cuisine sprang up as a result of the Arabic occupation of North Africa in the eighth century.

Like any bread pudding, preparing the dish was seen as a way to make use of stale bread.

Before it was brought to the New World by the Spanish conquistadores, capirotada was a more savory dish.

But it became sweeter dish after New World ingredients and indigenous traditions were combined with the existing Spanish version, leading to several varieties of capirotada.

This recipe variety or version is the traditional and popular bread pudding dish from Mexico.

Capirotada Mexican Bread Pudding

1 quart whole milk

3 (3-inch) cinnamon sticks

1 whole clove

3 or 4 large piloncillos *

1 loaf french bread, hard/stale, torn or cut into 1-inch cubes**

3 bananas, sliced***

1 cup cranberries^

1/2 cup chopped dates

1 cup whole dried prunes, preferable small prunes

1 cup mixed or your choice: peanuts, pine nuts, cashews, pecans, chopped almonds

1/2 pound Monterey Jack cheese, cubed or shredded cheese

Cook’s Notes

* Piloncillos are cone shaped pieces of raw cane sugar. You can find them at your local market in the produce section or Latin foods section

** In Mexico the traditional bread to use is called bolillo rolls, which can be found at your local Latin market or in your local bakeries

*** optional to use 3 apples (peeled, cored, and sliced) in place of bananas. The preferred apples to use are ones you bake with.

^ option to use raisins

Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.

Boil the milk, cinnamon sticks, clove, and piloncillo together until a syrup forms; set aside.

In the prepared baking dish, place a layer of cubed bread pieces. Cover with a layer of the banana and prunes.

Next sprinkle some of the cranberries, chopped dates, nuts, and some shredded cheese over the top. Repeat layers until all the ingredients (except the syrup) are used.

Remove the cinnamon sticks and clove from syrup and pour the syrup over the top of the dry ingredients. Bake for about 30 minutes; remove from oven.

Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.

Store left overs, if any in the refrigerator for up to one week.

Makes 8 to 10 servings.

Try These Deliciously Yummy Bread Pudding Recipes

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Banana Bread with a Banana Coconut Frosting

Banana Bread with a Banana Coconut Frosting

According to King Arthur’s Baking the most sought-after bread recipe across America is banana bread.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s.

This moist deliciously yummy banana bread is baked to a golden brown on the outside and deliciously sweet and fluffy on the inside.

Banana Coconut Frosting
Banana Coconut Frosting

And be assured that this sweet bread with a Banana Coconut Frosting mixed with English toffee bites and pecans will also be a sought after banana bread.

The Secret For How to Make Really Moist Banana Bread

Banana Bread with a Banana Coconut Frosting

1/2 cup (1 stick) butter, unsalted, room temperature

3 medium bananas, very ripe

3/4 cup of buttermilk

3/4 cup firmly packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

Preheat oven to 350°F (325°F if using a glass pan) and adjust oven rack to center position. Lightly grease bottom, sides and corners of a 9×9 inch baking pan.

Peel bananas and place in medium bowl. Mash with a fork until they form a mostly smooth pulp. Next drizzle buttermilk directly on bananas and mix in until well combined. Set aside.

Add brown sugar and softened butter to a medium bowl. Use a handheld electric mixer on high speed to cream butter and sugar. Use rubber spatula to scrape sides of bowl a few times during this process.

Next add eggs, one at a time, beating well after each addition. Add vanilla, continue to beat for another minute or two, until everything is well combined. Set aside.

In a medium bowl whisk together flour, salt, baking powder and baking soda.

Next, mix buttermilk mixture with egg mixture until well combined. Add of the wet mixture with the dry mixture stirring with wooden spoon. Repeat with last half of wet mixture to dry mixture and mix, stirring from bottom of bowl after each addition, just enough to thoroughly blend without overmixing.

Transfer batter to prepared pan, taking care to scrape all of it in with rubber spatula. Use spatula to spread batter evenly.

Bake 50 to 70 minutes, or until sharp knife inserted all the way into center comes out clean. Allow bread to cool in pan for at least 15 minutes before removing it.

After you have removed bread from baking pan, to avoid crumbling when preparing to frost bread wait at least 20 minutes.

Banana Coconut Frosting

2 medium bananas, still yellow, no green or black in skin

1/4 cup coconut butter

3 tablespoons shredded coconut, sweetened

3 tablespoons pecans, finely chopped

2 tablespoons Heath’s Chocolate English toffee bits

2 tablespoons coconut sugar

1-2 teaspoons Butter

1/2 lime

Peel bananas and place cut side down onto a parchment paper lined baking sheet.

Next brush each slice with room temperature butter. Sprinkle each slice with coconut sugar.

Place baking sheet into a preheated 350 degree oven and bake for 10 minutes or until sugar has caramelized and bananas have softened.

Remove from heat and slide parchment paper with banana slices to a cooling rack. Let cool for 10 minutes.

Add cooked bananas to a small bowl. Squeeze in some lime juice. With a fork mash the bananas to a purée with mixing well with lime juice.

Next mix in coconut butter, shredded coconut, toffee bites, and chopped pecans. Stir until well combined.

Cooks Notes

If coconut butter starts to melt after mixing together frosting ingredients, just place bowl of frosting in refrigerator for about 10 minutes.

Frosting is easier to apply to cake with a pastry offset spatula.

Looking For Gluten-free DessertsLove Dessert Again With These Grain-Free Gluten-Free Sweets

Next, remove cake from pan to a cutting board. Next cut the 9×9 square inch cake into even fourths (each piece about 4.5×4.5 inches square).

If desired, remove outer crust from each small cake.

Lay each sliced piece cut side up onto the cutting board. Spread banana frosting on 4 slices and top them with the other slices.

Next spread frosting out over each cake. The top and the sides.

Plate and serve.

Here’s more deliciously yummy banana bread recipes.

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Chocolate English Toffee Cookie Ice Cream Sandwiches

Chocolate English Toffee Cookie Ice Cream Sandwiches

In the United States a cookie described as a thin, sweet, usually small cake.

In England and Australia their called biscuits and in Spain and Mexico their called galletas.

The name cookie is derived from the Dutch word koekje, meaning “small or little cake.”

According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven’s temperature.

The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. They were one of the first countries to cultivate sugar.

Immigrants from England, Scotland, and Norway brought their style of cookies to America.

The simple butter cookies made in the US strongly resemble the English teacakes and Scottish shortbread.

The cookies in this recipe are loaded with chunks of chocolate and toffee bits then sandwiched with vanilla ice cream.

Chocolate English Toffee Cookie Ice Cream Sandwiches

Ice cream nestled between two chewy deliciously yummy cookies is hard to beat.

These cookies are deliciously chewy on the outside but ridiculously soft on the inside.

Read More About Making The Perfect Cookie – Baking Cookies Everyone Will Enjoy.

Chocolate English Toffee Cookie Ice Cream Sandwiches

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

1 cup brown sugar

1/2 cup sugar

1 tsp vanilla extract

2 Eggs

1 1/3 cups or 8oz bag Heath bar toffee bits

Preheat oven to 350° degrees.

Line a baking sheet pan with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract.

Add flour mixture to egg mixture and combined together. Stir in bag of toffee bites until evenly distributed.

Drop by rounded tablespoonfuls or using a cookie scoop (.50 ounce) 2-inches apart onto cookie sheet. Repeat until all dough is used.

Cook’s Notes

If your cookies don’t drop from the cookie scoop easily, the likely reason is because the butter was too soft. Cover your raw cookie dough with plastic wrap and chill in the refrigerator for about an hour then try again.

As a Side Note: The Heath bar is an American candy bar made of English-style toffee covered with chocolate. It was marketed by L.S. Heath beginning in 1928, and since 1996 by Hershey.

Bake for 9-11 minutes, or until lightly browned. Cool slightly, remove from cookie sheet to wire rack. Cool completely.

Assembling Ice Cream Sandwiches

For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies).

Eat immediately, or wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until ready to eat.

Try this deliciously yummy sandwiched cookie – Coconut Pecan Sugar Cookies.

Or these grain-free gluten-free desserts – Love Dessert Again With These Grain-Free Gluten-Free Sweets.

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