You home will smell unbelievable while these beans “bake” in your slow cooker. The tangy-sweet aroma will waft through the air, tempting your taste buds to sneak a taste before they’re even done. And by all means, take as many taste tests as you please. Just make sure no one is looking when you do!

A couple of years ago I went to the Improv to see a comedian perform. My date ordered dessert before the show. Banana caramel cheesecake bites I think they were called. At the time, he had no idea I didn’t much care for bananas. So, to be nice, I ate one. Much to my surprise, I absolutely loved it! These cupcakes were inspired from that dessert.

Banana Cupcakes:
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 cup mashed bananas
3/4 cup whole milk

Salted Caramel Frosting:
1/4 cup (1/2 a stick) butter
1/2 cup brown sugar, packed
2 tablespoons heavy cream
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt, more if desired

Banana Cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the mashed bananas. Stir in the milk.

Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Caramel Frosting:
In small saucepan, melt the butter over medium-low heat. Add the brown sugar and heavy cream. Cook until the sugar is dissolved. Remove from the heat and add the vanilla. Transfer to a large bowl.

Beat in the powdered sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Frost cupcakes once they have cooled.

Yields 12 cupcakes.

With the 4th of July fast approaching, I thought it’s be fun to take a classic summer dessert, like Strawberry Shortcake, and give it a little red white & blue twist.

Mixed Berry Filling:
4 cups mixed berries (such as raspberries, strawberries, blackberries, blueberries, etc.)
1/4 cup sugar
1 teaspoon lemon juice

Shortcakes:
2 1/3 cups Bisquick
1/2 cup half and half
3 tablespoons sugar
3 tablespoons butter, melted

Lemon Mascarpone Cream:
1 cup mascarpone cheese
1/2 cup heavy cream
1/2 teaspoon vanilla
1/2 tablespoon lemon juice
1/2 cup sugar

Preheat oven to 425 degrees.

Mixed Berry Filling:
In a large bowl, mix together the 4 cups of berries, 1 teaspoon of lemon juice and 1/4 cup sugar. Set aside.

Shortcakes:
In a medium bowl, combine the Bisquick, half and half, 3 tablespoons sugar and butter until soft dough forms. Drop 6 spoonfuls of the dough onto an ungreased cookie sheet.

Bake for 10-12 minutes or until golden.

Lemon Mascarpone Cream:
In a medium bowl, beat the mascarpone, heavy cream, vanilla, 1/2 tablespoon of lemon juice and 1/2 cup sugar and together until soft peaks form.

To Assemble:
Take a shortcake and slice it in half. Add a layer of berries, then a layer of lemon mascarpone cream. Top with other half of shortcake, another layer of berries and end with a dollop of lemon mascarpone cream.

Yields 6 servings.