What could be better for a Sunday brunch than some rich, flaky and cakey Banana Scones?

Sundays are my shared weekend day off with Kam. While he has Saturday off to chillax, and I have Monday/Tuesday to study my brains out, we enjoy lazy lunches, puppy park playtime and home movie marathons on our Sundays together. It’s a 9.30am wakeup (instead of 6am) and all about easy brunches of pancakes, french toast, breakfast bakes or some lightly golden Banana Scones.

Two unloved and uneaten bananas left browning on my benchtop found their life purpose through this recipe. Now, I’m not a scone aficionado. While scones are most commonly cut into square portions from a shaped dough, I’ve gone with the classic damper shape of triangular portions cut from a flattened, round loaf.  I’ve made damper before (years ago – think Girl Guides and camping) and If I had a cast iron pot and a fireplace the recipe would probably have been called ‘Banana Damper’.

Ingredients

• 3 cups self-raising flour (see notes)
• ½ cup coconut oil (see notes)
• ½ cup coconut sugar (see notes)
• 2 very ripe bananas, peeled and mashed
• 1 tsp vanilla extract
• 2 tbsp linseed meal

Instructions

1. Preheat oven to 210C. Line a baking sheet with baking paper.
2. Mix coconut oil, sugar, mashed bananas, vanilla and LSA in a large bowl. Sift 3 cups of flour into wet mix, stir well to combine. Use hands to incorporate all flour and form a ball of dough.
3. Transfer dough onto baking sheet, flatten ball into a round disc and use sharp knife to cut into 6 or 8 portions. Bake for 15-20 minutes, or until pieces pull away from each other and top is slightly browned.

Notes

• Gluten-free scones: Use gluten-free self-raising flour + 1 tsp xanthum gum. If adding oats, use uncontaminated brand.
• Flour: Instead of self-raising flour, use plain, wholemeal or spelt flour and add 3 extra tsp of baking powder.
• Coconut oil: Substitute with cold, chopped butter for an authentic scones recipe.
• Coconut sugar: Substitute for any other unrefined sugar, e.g. sucanat, rapadura.

thanks done share recipes to : omnomally.com/2012/03/13/banana-scones/

Over the years we have attempted to play tennis.  My hubby and I bought racquets when we were first married and attempted to play a few times.  Yeah, I grew up throwing and hitting a baseball with my dad, so hitting a tennis ball gave me problems.  You can’t hit a tennis ball the same way.  I basically launched it over the fence every single time it came to me.  That makes tennis not so much fun for your partner who is always chasing the ball.

Our youngest has a friend who plays tennis, so he has been wanting to go over to the park and play with our old racquets. He also grew up as a cute little baseball player, so a lot of his balls are heading over the fence too.  He is way more athletic than I am, so he has learned much faster to hold and hit differently.

Then there is our oldest son. He and I are pretty much on the same level of tennis. Although, I like to think that I don’t look that way when I hit the ball back to him.  He kept going after the ball and hitting it like a ninja. You know the move, right?  Jump in the air like a flying ninja and hope you connect with the ball. We all were laughing so hard at each other.

I’m thinking that I should just stick to creating fun desserts instead of trying to learn tennis.  Although, tennis is much better for my jeans.  Hhhhmmm, I might have to keep playing tennis because I do like to munch on M&M blonde brownies a little too much.

A few weeks ago I made a bunch of fudge, sugar cookie bars, and cheesecake parfaits for some school lunches.  I made sure to get pictures of all of them because you need these recipes too.

As I was developing the recipes, I decided to go with all summer related desserts.  Partly because it’s almost summer, and partly because if I can make and photograph my recipes early, I can spend less time in the kitchen during the hot summer months.

Ingredients

• 2 cups white chocolate chips
• 2 Tablespoons butter
• 1 - 16 ounce can vanilla frosting
• 1 1/2 teaspoons orange extract
• orange gel food coloring
• 12 orange slice gummy candies

Instructions

1. Line an 8x8 pan with foil and set aside.
2. Place the white chips and butter in a large pan and heat until melted and creamy.
3. Peel off the metal liner on the frosting. Heat in the microwave for 30 seconds. Pour into the melted white chocolate mixture. Stir until melted and creamy.
4. Pour the mixture evenly into two bowls. Add the extract and food coloring to one bowl.
5. Drop spoonfuls of each color randomly into the prepared pan. Swirl with a knife every so often, then continue spooning more of each color into the pan. Use the knife to swirl the top a little bit. Be careful not to over swirl or you will lose the white color.
6. Let the fudge cool for 10 minutes. Cut the gummy orange slices into 3 pieces and press them into the top of the fudge. Let the fudge completely cool and set up before cutting into 36 pieces.

thanks done share recipes to : https://insidebrucrewlife.com/2017/05/no-fail-orange-creamsicle-fudge/

Do you like pumpkin recipes? We do! Pumpkin pie is my husband’s absolute favorite, but he’ll take just about any pumpkin dessert in the fall. So, I’ve made a TON of different pumpkin recipes over the years and they’re always a hit. We’ve already shared pumpkin honey butter, pumpkin pie dip, pumpkin chocolate cinnamon chip cookies, pumpkin pecan mini cheesecakes, pumpkin oatmeal pancakes, mini pumpkin pies, and pumpkin oatmeal muffins. So, it was time to add some pumpkin chocolate chip bars to that list!

YUM! These pumpkin bars don’t last long at our house at all! They are SO good! And they are really quite easy to make! You just need a few ingredients – it’s definitely one that’s easy enough for the kids to help with! The house smells SO good as they bake too! MMMMmmm! (And if you want, you can try our tasty cinnamon chip pumpkin bars too)!

Ingredients

• 2 cups flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 teaspoons vanilla
• 1 cup canned pumpkin puree
• 1-1/2 cups chocolate chips

Instructions

1. Preheat oven to 325. Generously grease a 9x13 pan.
2. Add flour, pumpkin pie spice, baking soda and salt in a small bowl. Stir until well-combined.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla to mixture. Mix well. Then beat in pumpkin.
4. Add the dry mixture to the wet (mix well), then fold in chocolate chips and spread batter evenly into pan.
5. Bake for 30 minutes or until edges begin to pull away from the pan and the center is set (toothpick inserted in the center is clean).
6. Cool completely before cutting.
7. ENJOY!

thanks done share recipes to : www.momendeavors.com/2016/10/delicious-pumpkin-chocolate-chip-bars.html