Banana Cheesecake Egg Rolls



Bananas and cheesecake filling fried in an egg roll wrapper? Um, yes, please! If you want a dessert that is different than cake or pie, try these banana cheesecake egg rolls. They’re crispy on the outside and creamy on the inside.


4-6 Egg roll wrappers (Amount you will need depends on how much you fill each one.)

Cheesecake Filling*

1 Banana quarter per wrapper (quartered by cutting banana lengthwise, then in half)

Canola Oil, for frying

Powdered sugar and whipped cream to top, optional



Over medium heat, heat oil in pan. 1-2 inches of oil is ok. It doesn’t have to be deep.

On each egg roll wrapper, scoop about 2 tablespoons of cheesecake filling (cheesecake filling recipe below).

Add a banana quarter on top of that.

Wrap the egg roll according to package directions, or find a how-to on the internet.

Drop egg rolls in a few at a time carefully into heated oil. Fry, turning, until brown on all sides.

Drain on a brown paper bag or on paper towels.

When the egg rolls have cooled a bit, you can add toppings of your choice, like powdered sugar, whipped cream, or banana slices!


*Cheesecake Filling:


1 8oz pkg. cream cheese, softened

8tsp. sweetened condensed milk

½ tsp vanilla extract

3/4 tsp lemon juice

2 C. whipped topping



Using a stand mixer, beat cream cheese until smooth. (You can also use an electric hand mixer)

While mixer is going, slowly add sweetened condensed milk.

Scrape the sides as you go.

Add vanilla extract and lemon juice one at a time, making sure each gets combined thoroughly.

Add whipped topping and mix just until combined.




I’m thinking about the different ways to make this…different fruit, different cheesecake flavors…mmmm. What would be your perfect ingredient? Comment below!


Blueberry Hand Pies



3 words…Blueberry Hand Pies. These little pockets of deliciousness have a sweet, tart blueberry filling and a flaky crust. If you are looking for a recipe to make with the kids, this is the one. It’s simple and doesn’t take long to make. There will be none of these left over, for sure!

This hand pie recipe is versatile. How about trying it with strawberries instead of blueberries…I think I know what I’m trying next!




Pre-made pie crust dough, 2 sheets

1pt blueberries, washed and dried

2 tsp of white sugar

zest of ½ of a lemon

1 tsp cornstarch

1 egg beaten with 1 tsp water



Preheat oven to 400 degrees.

In a medium bowl, combine blueberries, sugar, lemon zest and cornstarch.

Roll open pie crust and use a knife to cut into rectangular shapes. The size you cut them into will determine the amount of blueberry hand pies you end up with.

Scoop blueberry mixture onto one half of the rectangle, leaving room around the corners to seal.


Fold the empty side over the side with the blueberry mixture and seal edges. Go along the edges with a fork to ensure the seal, and to make a pretty decorated edge. Add the pies to a baking sheet sprayed with non-stick spray. Brush the egg mixture over the top of the pies with a pastry brush.

Bake for 12-15 minutes, until crust has browned. Depending on how big or small you made your pies, you may have to adjust time a little less or more. So, just keep an eye on them. They may get a little messy while baking, with the juices coming out, but don’t worry, that’s normal.

If you would like to drizzle glaze on top of your pies:

Add 1/2 C. powdered sugar in a bowl and mix with milk, added a few drops at at time, until desired consistency is reached.



Chocolate Avocado Cupcakes w/ Avocado Buttercream Frosting

Avocado Cupcake

Avocado Cupcake

Avocado? In a cupcake? It may sound weird but if you are an avocado fan, you will be pleased.

Replacing the oil with avocado in the cupcakes makes it soft and fluffy.

The avocado taste in the frosting is subtle yet tasty. It lightly tints the frosting green so it’s perfect for St. Patrick’s Day!

What do you think? Have you ever had avocado in a dessert? Let us know!

Chocolate Avocado Cupcakes w/ Avocado Buttercream Frosting
Recipe type: Dessert
  • Cupcakes
  • Ingredients:
  • Boxed chocolate cake mix and the ingredients it calls for minus oil
  • ⅓ C. Ripe avocado, mashed (to replace the ⅓ C. oil)
  • Frosting
  • Ingredients:
  • 5 Cups powdered sugar
  • 1 Stick of butter, softened
  • 1 Ripe avocado, mashed
  • 3 tbs milk
  1. Cupcakes
  2. Directions:
  3. Follow directions on box, omitting oil and replacing equal amount of mashed avocado. Reduce baking time by 5 minutes. Cupcakes are done when a toothpick inserted in center comes out clean.
  4. Frosting
  5. Ingredients:
  6. Using a stand or electric mixer, beat butter and avocado until smooth. Slowly add powdered sugar until combined adding milk, as necessary, to desired consistency.


Easy Black Forest Trifle For One

black forest trifle 2

 This Valentine’s Day dessert would be a great ending to dinner with your sweetheart, or a sweet snack for your kids.

black forest trifle 2

This individual Black Forest Trifle is simple and tasty. It’s a quick Valentine’s Day dessert for those who just don’t have the time to make an extravagant, time-consuming dessert. It’s also great for those who may not have the kitchen confidence to make something sweet for their Valentine.

What’s great about this black forest trifle is that it’s versatile. You can make the cake yourself or it can be as easy as buying one. You can make the pudding or buy some already made. It’s up to you. Do you have one person you want to make this for? Just make one. If you have a handful of people to feed, just make more.

black forest trifle


Easy Black Forest Trifle For One
Recipe type: Dessert, Valentine's Day
  • Chocolate Cake
  • Chocolate Pudding
  • Cherry Pie Filling
  • Whipped Topping
  • Maraschino Cherry
  • A cute glass to assemble it in
  1. This recipe is simple and versatile. You can choose to make the cake or buy a cake. You can also purchase premade pudding or make your own.
  2. Cut the cake into cubes. Assemble the ingredients into glass layering pudding, cherry pie filling and chocolate cake cubes. Add a dollop of whipped topping and a maraschino cherry and there you have it!

Mascarpone Frosting

mascarpone frosting edited

mascarpone frosting edited

Mascarpone Frosting
Recipe type: Dessert
  • 4oz mascarpone cheese
  • 4oz butter
  • 2-3 cups powdered sugar
  • 1 teaspoon almond extract
  • Milk
  1. Remove the butter and the mascarpone from the refrigerator about 1 hour before preparing the frosting.
  2. In the bowl of an electric mixer, combine the mascarpone and butter until smooth. With the mixer speed on low, add in the almond extract, and then slowly add in the powdered sugar. You may or may not want a dash of milk depending on the consistency.


Classic White Cupcakes

Classic White Cupcakes edited

Delicious Classic White Cupcakes from scratch

If you have a sweet tooth, what can be more satisfying than a yummy cupcake? This classic white cupcake is sure to fulfill your need for a little sugar and a lot of tastiness. Pair with this Mascarpone Frosting and you will be in cupcake heaven!

These are decorated red, white, and blue for 4th of July or Memorial Day, but they are perfect to decorate for any non patriotic holiday.

Classic White Cupcakes
Classic white cupcakes from scratch
  • 1 cup butter, room temperature
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  1. Preheat the oven to 350-degrees.
  2. Line 2 muffin tins with papers, or spray generously with cooking spray.
  3. In another large mixing bowl, cream together the butter and shortening, then add in the sugar one cup at a time. The mixture should be light and fluffy.
  4. Beat in the eggs one at a time, making sure each is mixed in before adding the next.
  5. In another large bowl, sift together the dry ingredients.
  6. Measure the liquids into a large measuring cup and stir to combine.
  7. Alternately add the wet and dry ingredients to the fats/sugar mixture until it is all incorporated.
  8. Fill the muffin cups about two-thirds of the way full. Bake for 15-18 minutes until a toothpick comes out clean.
  9. Let set for 5 minutes before removing from the pan to a wire rack to cool completely.