Peanut Butter Banana Ice "Cream" Sundae Sandwich

Have you gotten in on the frozen banana ice cream train? The idea is simple, yet brilliant. Take a banana. Freeze it, then give it a whirl in the blender, with a splash of vanilla. If you haven't tried it yet, I highly recommend it. It's a satisfying and wicked healthy ice cream replacement.

I'm one of those people who are committed to their ice cream. I will eat it year round, regardless of the outside or inside temperature. In the dead of winter, I walk downstairs, complaining bitterly of the chill, wrapped in a scarf, my fingerless gloves on. I will pad into the kitchen, my heavy duty socks acting like slippers. Staring at my hand, I will wonder if my fingers have frozen solid? No, still usable? Good. I open up the freezer, take out an ice cream container, scoop frozen goodness into a bowl. And later I will wonder why it's suddenly gotten colder.

I've made banana ice cream for breakfast before. I've eaten ice cream instead of dinner.

I know I'm not the only one.

But, sometimes we need to eat "real" food. Not a creamy frozen dessert.

So what to do if it's lunchtime, you don't know what to make and you've got a banana frozen in the freezer? Make an ice cream sundae sandwich of course!

Oddly healthy, this sandwich concoction will surely satisfy the child within.

Peanut Butter Banana Sundae Sandwich
Ingredients:
2 slices of challah OR white bread
1-2 tablespoons peanut butter
1 large square of dark chocolate (70% of higher) OR 1 tablespoon Nutella
1 pre-sliced frozen banana

Toppings(Optional):
Chopped Nuts
Sprinkles
Mini Chocolate Chips
Shredded Coconut

At least two hours prior, slice a banana and freeze. If you already have a whole frozen banana, you can use this as well, but it will defrost faster, and give your sandwich a stronger banana taste.

Take the bread and cover one piece with peanut butter and the other with chocolate. Using a toaster oven or a pan heat the slices, until lightly toasty and the chocolate melts.

Add desired toppings. Take the banana chips out of the freezer. Spread frozen slices on the bread.

Put together the sandwich and consume immediately.

Toffee Bars

Start with a buttery cookie base- followed with a layer of melted milk chocolate with chopped walnuts sprinkled on top. And what do you get? Toffee bars.

The sweetest kindest bar cookie on the block.

This is the cookie to make for friends, neighbors, new roommates or just people you want to impress the heck out of for minimum effort.

Why is it an impressive cookie?

1. It's easy to make, because it's not a drop cookie that is baked individually, but a bar cookie. You plop all the dough in on pan and bake it like a cake.

2. It has "layers", but isn't as complex as say-- a 7-layer bar recipe. Again, Easy-Bake Oven easy.

3. A toffee bar is not a chocolate chip cookie. Nor does it contain chocolate chips in any form. This automatically makes it an interesting alternative to the norm. And if you bring it to a block party, you avoid that awkward moment that comes from realizing you brought the same dessert as someone else. Oooh, burn.

4. Each cookie comes with a list of references, witty conversation starters and is bilingual.

5. It is composed of simple flavors that everyone enjoys, so it's bound to be a hit among all ages.

6. If you make an angel food cake or meringues with it, you can use up an excess egg yolk. Yeah. It is that awesome.

7. It's something to do during the summer with excess chocolate, (if there is indeed such a thing), besides making s'mores. Mmm...s'mores.

Toffee Bars
(makes 32 cookies)
From the Betty Crocker Cookbook
Ingredients:
1 cup butter (softened)
1 cup brown sugar (packed)
1 tsp vanilla
1 egg yolk
2 cups all purpose flour
1/4 tsp salt
2/3 cup milk chocolate chips/bar
1/2 chopped walnuts (optional)

Preheat oven to 350 degrees.

Mix together the butter, brown sugar, vanilla and egg yolk in a large bowl or mixer. Add flour and salt slowly to the mixture, stirring until combined.

Scrape into an 13x9x2 inch pan. Press down on dough gently to create an even surface. Take care that the edges are level as well.

Bake for 25 to 30 minutes. The bars should be a light brown and will still be soft.

Remove from the oven and immediately sprinkled the chocolate pieces evenly over the crust. As the heat begins to melt the chocolate spread evenly over the cookies. Add nuts to the warm chocolate.

Let bars cool completely in pan on a wire rack. Cut into 32 pieces.

Tip: If you over bake the crust, pop the cookies into an airtight container with a lid. Add a slice of bread and seal the container. Leave overnight. The toffee bars will soften.
The bread will be hard as a rock. You won't be able to save it. Sorry.
Nab a free slice of bread from your dining hall if you can. Just make sure it isn't already stale.