Two Great Dessert Recipes

Happy Sunday everyone! I hope you all had a nice weekend! I know we did. On Saturday my husband and I had his Grandparents as well as his Aunt and Uncle over for dinner and a day at the beach. Today, Rich took me out for lunch and a movie. This past week I was blessed to have my Mom come stay and help me finish some last minute preperations before our little boy makes his big arrival in the next few weeks! My Mom was awesome to say the least! I was able to rest and relax while my Mom cooked, cleaned did all of our laundry and even froze some meals for us. My Mom brought with her some old Taste of Home magazines she thought I might like to look through (since I'm always looking for a fun, new recipe). These two wonderful dessert recipes came from a 1999 Fall edition of Taste of Home. The first is a delicious Chunky Blonde Brownie that you are sure to love! The second recipe is for a Banana Upside-Down Cake. Hope you enjoy and happy baking! :)

Chunky Blonde Brownies

Serves: 24 about two dozen Prep Time: 15 Minutes Bake Time: 25 Minutes + cooling time Ingredients 1/2 cup butter, softened 3/4 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup white baking chips 1 cup semisweet chocolate chunks 1 jar (3 ounces) macadamia nuts or 3/4 cup blanched almonds, chopped, divided Directions In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in vanilla chips, chocolate chunks and 1/2 cup nuts. Spoon into a greased 13-in. x 9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake at 350° for 25-30 minutes or until top begins to crack and is golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen. Nutrition Facts: 1 serving (1 each) equals 221 calories, 12 g fat (6 g saturated fat), 29 mg cholesterol, 130 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nFMTuB7T-l1mpWHwvXgT3MquVBUercod6jKweJP4il1sKvK7TOrsmOI2_1jbxQ8SoywvPYV3crpdySBYQnTJUBh0-MlbHoKEI5Sq4aUoulnoRFkztwpXeuiYlpeO3KN_6X7egdrKD9A/s1600/banan2Bupside+down+cake.bmp"> Banana Upside-Down Cake

Serves: 6 to 8

Prep Time: 15 min

Bake Time: 35 to 40 min

Ingredients:

1/2 cup packed brown sugar

2 tablespoons lemon juice, divided

1 tablespoon butter or margarine

1/2 cup pecan halves

2 medium firm bananas, sliced

Cake:

1-1/2 cups all- purpose flour

1/2 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup cold butter or margarine

1 cup plain yogurt

2 eggs, beaten

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

Whipped cream optional

Directions:

In a small saucepan. combine brown sugar, 1 tablespoon of lemon juice and butter; bring to a boil. Reduce heat to medium; cook without stirring until sugar is dissolved. Pour into a greased 9-inch springform pan. Arrange pecans on top with flat side up. Pour remaining lemon juice into a small bowl; add bananas and stir carefully. Drain. Arrange bananas in a circular pattern over the pecan; set aside. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine yogurt, eggs, lemon peel and vanilla; stir into the dry ingredients just until moistened. Spoon over bananas. Bake at 375 for 35 to 40 min or until a toothpick inserted near the center runs clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Served with whipped cream if desired! :)

Compliments are sure to turn up when you serve these treats!! :)

Blessings,

Sarah