Do you ever feel like you’re being… watched? Holy bleepers guys, Dove be spying.
But seriously, somebody stop me, and not in the quirky Jim Carrey way. I need to either not purchase anything for a long while or come into a large sum of money, stat. I think I’d do well with a great sum of money. I’d add the word “Von” before my last name and wear silk gloves and roll all of my R’s, like fancy people do. This is fancy, yes. Stop asking questions. Questions aren’t fancy.
Anyway, I know I said I’d be back last week with some serious sweets, and I was totally planning on it, but then the only “sweets” I could permit myself for a while came in a bottle of gross cough syrup. Yup, of course, just as I was talking about exciting plans and busy days and fun fun fun, I was hit with a dumb friggin’ cold. Though I still did follow through on all of my plans. One of which fell on one of the rainiest days we’ve had in a while. I almost fell into a pile of garbage. Twice. It was awesome. I think it extended my cold by a few days. More on that in my next post.
For now? GUYS! THANKSGIVING STUFF! How psyched are you? I’m crazy psyched, especially since I’ve just recently gotten my taste buds back (colds + loads of garlic + chicken broth = fresh hell on earth) and have spent the better part of the last three days recipe testing. While we get to the good, someone more time consuming stuff, why don’t we talk sweet snacks? I picked up couple of rolls of phyllo dough and want to gift you all with a quick, easy peasy treat. Let’s [chocolate peanut butter banana rum] roll.
Chocolate Peanut Butter Banana Rum Rolls (makes one dozen)
6 sheets of phyllo, thawed
1/4 cup of butter, melted
cinnamon sugar for sprinkling, optional*
2 large ripe bananas, sliced
1 cup of powdered sugar
1 cup of peanut butter, smooth or chunky, depending on your tastes (I used chunky)
1/4 cup of dark rum, optional but recommended if you’re feelin’ it
1/2 cup of dark chocolate chips or chunks
*for cinnamon sugar, sift together 1 teaspoon of cinnamon with 1/4 cup of white sugar until combined.
To begin, preheat your oven to 375°F and butter a large cookie sheet. In a large bowl, mix together banana slices, sugar and peanut butter. Using a hand mixer on medium speed (Jimmy got me this one, and it’s the absolute nicest gift ever, just in case you want to buy something frivolous *wink*), combine until pureed. Add in rum until fully incorporated, then fold in chocolate chunks and set aside.
Lay phyllo sheets out on a clean surface and place a clean, damp kitchen towel over the sheets to keep them from drying. Gently lay one sheet out on a clean surface and delicately brush with melted butter. Place another sheet over this one and brush again with butter. Sprinkle with cinnamon sugar if desired.
Drop a heaping tablespoon of the peanut butter mixture at the top of one of the sheets, then roll carefully and tightly into a roll. Brush lightly with more butter and sprinkle with cinnamon sugar.
Bake for 17 to 20 minutes, until the top and sides are lightly browned and crisp. Let cool for 10 minutes, and serve while still warm.
So, these would totally be perfect as part of your Thanksgiving desserts, but I pretty much ripped into them as soon as they were cool enough to eat… the common cold meant that I had basically been without proper sweets for, like, three days. Do you know what that could do to a woman?!
If you’re cooking the entire Thanksgiving feast for your guests and are tired as all hell and kind of at a loss for the sweet portion, these should be your go-to dessert. They’re easy, quick and the yum game = strong. You could even swap out or add in some ingredients– mini marshmallows instead of bananas, pecans instead of peanut butter, etc. Get crazy, ya’ll.