Banana Split Brownies | Pillsbury™ Gluten Free Premium Mixes

When signs of spring begin cropping up outside, so do the outdoor activities. Cookouts, picnics and potlucks start filling up the weekends, and with them come the need for go-to recipes to share with family and friends.

There are times, though, that the week gets busy... or that I'm exhausted ... or that I just want to hit the "easy" button. Like, "please do most of the work for me" kind of easy. I'm sure you have those moments, too.

So, I'm going to tell you exactly how to prepare for these times: During your next trip to Walmart, take a little stroll down the baking aisle. Cruise over to the Pillsbury™ Gluten Free Premium Mixes... and stock. up. Then head home and put them in your pantry and be prepared to thank yourself the next time you need to make something on the fly.

Last week I mentioned how Pillsbury™ Gluten Free Premium Mixes have come in handy for the times that I've made treats for GF friends and family. With the amount of people that are choosing to go gluten free for allergy or diet purposes, making GF options is always smart when you're bringing food to a gathering. But sometimes I just don't have the time or energy to experiment with a bunch of different flours and binders to make sure that the finished product will be tasty {read: Not have the texture of a pencil eraser.}, so I appreciate the predictability of a boxed mix.

As much as I love the classics {cookies, brownies, sheet cake, etc.}, I always like to bring something original and creative to the party. You know me... I can never leave well enough alone. My friends would probably take my temperature and tell me to lie down if I showed up to a party with plain brownies. {Not that there's anything wrong with plain brownies. I'm a fan.}

So, Banana Split Brownies it is. Because who doesn't love something inspired by ice cream when the weather heats up?

These brownies look complex, but they are SO EASY to make thanks to starting off with a box of Pillsbury™ Gluten Free Premium Brownie Mix. Freeze dried strawberries give these rich chocolate treats just the right amount of fruity tartness, and whole bananas {cut lengthwise just like a real Banana Split} can be found in each fudgey bite, while walnuts lend some texture and crunch.

Just look at that banana peeking out! <3

The toppings are completely optional, of course... but how can you resist all the classic Banana Split fixin's? They're the perfect way to invite some customized DIY decorating to take place!

Springtime is here, so take my advice and squirrel away a few boxes of Pillsbury™ Gluten Free Premium Mixes {and earn 75 cents cash back with Ibotta in the process} for the times when you need to "mix up a moment!"

Banana Split Brownies

1 box Pillsbury™ Gluten Free Premium Brownie Mix
1 egg
1/3 cup vegetable oil
3 tablespoon water
1/4 cup walnuts, roughly chopped {plus extra for garnish}
1/4 cup freeze dried strawberries, roughly chopped
2 medium bananas, cut lengthwise

Optional Toppings:
Whipped Cream
Sprinkles
Cherries

1. Preheat the oven to 350 degrees. Line an 8x8 inch baking pan with foil, leaving some overlapping as "handles", and coat with non-stick spray.

2. In a large bowl, prepare brownies as directed on box. Stir walnuts and freeze dried strawberries into the batter.

3. Pour half of the brownie batter into prepared baking pan. Arrange whole bananas in pan, pushing them lightly into batter. Top with remaining batter and smooth the top.

4. Bake for about 30 minutes or until a toothpick inserted into the brownies comes out mostly clean with a few moist crumbs.

Let cool for about 20 minutes before lifting out by foil handles. Cut into 9 equal pieces. Embellish with toppings if desired!

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.

Chocolate + Rum Pots de Creme

Disclosure: The rum used in this recipe was provided by my friends at The Baddish Group. I was not compensated for this post, but I did get a delicious bottle of rum. So there's that. As always, the opinions here are all my own. 

Guys: Put down the roses and the cheesy box of chocolates.

I have a recipe that you can make for your lady that will earn you MAJOR brownie points. And perhaps other things, too. But I don't want to get too brazen with my promises.

I'm sorry to be a party pooper, but I have never been a Valentiney kinda girl. It's kind of weird because in many ways I'm very girly and frilly. But there are certain things that just have never appealed to me despite my feminine nature: Ponies. {Well, maybe for a short stint in the mid-80s.} Hearts. Most sparkly jewelry {there are some exceptions}. The Bachelor.

No, thanks. A bouquet of basil does more for me than a bouquet of long-stemmed roses. BUT...

These.

Oh, hi.

My love for deep, rich, silky chocolate is pretty typical, I suppose. These, however, are anything but typical.

Luxurious chocolate mingles with incredibly smooth Dipolmatico Reserva rum to produce the most velvety deliciousness one could dream up. The hint of coffee really bumps up the intensity and rounds out the trio of flavors in a heavenly way.

Can you imagine the look on your lady's face when you surprise her with a homemade chocolate dessert. And one that is boozy, to boot?

Ecstasy.

I've given you all the tools, gentlemen... but now, you must get into the kitchen and make the magic happen. Trust me, good things are sure to follow.

*The important parts of this recipe are in normal text. The italics are just notes from me to you.
Chocolate + Rum Pots de Creme
Adapted from Food Network

4 ounces good quality semisweet chocolate {I used Ghirardelli}, broken into pieces or chopped
3/4 cups heavy cream
1/2 cup milk {I used 2%}
1/4 cup strong brewed coffee or espresso*
3 egg yolks
3 tablespoons granulated sugar
Pinch of salt
2 tablespoons dark rum like Diplomatico Reserva

For Whipped Cream {Optional}
1/4 cup heavy cream
1 tablespoon powdered sugar

Whisk heavy cream with powdered sugar until peaks form. Serve pots de creme with a dollop if desired.

1. Combine the cream, milk, coffee, egg yolks, sugar and salt into the blender and blend until smooth. {Yes, the first step is really this easy.} Rinse out the blender and toss your chocolate in there. Set aside.

2. Pour the mixture into a pot and cook over medium heat, whisking often, until the mixture is slightly thickened, about 5-7 minutes. {The point of this is to cook the egg to a safe temperature... but don't let the mixture come to a boil or you will end up with scrambled eggs. And that's not sexy. Except maybe for breakfast. With cheese. But I digress.} When it's properly thickened, it should coat the back of a spoon and be thick enough to leave a line when you run your finger down the middle of the spoon.

3. Using a mesh strainer, strain the very hot mixture into the blender {carefully} over the chocolate. {You're straining it just in case little bits of egg did scramble. Even if it did, the mixture is probably still ok, but it's best to keep it out of your dessert so you achieve a smooth, silky texture.} Add your 2 tablespoons of rum. {Try not to take a cocktail break. It's really yummy.} Whiz everything together for about a minute until the chocolate is completely melted and the mixture is really smooth. {Like you are, stud muffin.}

4. Carefully pour the mixture into serving dishes {It makes about 4 servings}. You can use little ramekins, wine or martini glasses, teacups... whatever you'd like. This stuff is rich, though, so try not to make the servings too big. And don't try to get romantical and make a big one for you to share because I promise she'll try to be lady-like and split it with you but she's going to want to eat the whole thing after she tastes it.

5. Chill the mixture in the refrigerator until set, about 2-3 hours. If you'd like, top with whipped cream and garnish with something pretty. Like a diamond ring, a raspberry or chocolate shavings. Or don't. It's seriously good however you serve it.

That's it. No, really. It's that easy. If you can warm liquid on a stove, you can make this. And it is INCREDIBLE. Just don't tell her how easy it was. Pretend you're just really talented, then marry her before she knows the truth. ;)

*If your gal isn't a rum girl, dump her I'm fairly certain this would taste just as good with any other type of liquor/liqueur. Or leave it out altogether if you must.