Birthday desserts, ready to be eaten!
A few weeks ago, it was that time again. Time for the husband and I to jointly celebrate our birthdays by inviting people over and providing waaaaaayyyyy more desserts than the group could possibly consume. Last year’s selections were a hit and this year was no exception.
The menu:
- Banana cream pie (this may have been the all-around favorite, and was definitely my favorite)
- Chai cupcakes with cream cheese frosting (also on last year’s menu, with a different frosting)
- Blueberry crumble cake (made like the fig crumble cake but with blueberries instead)
- Fat free ginger cookies (delicious as always)
- Vegan chocolate crazy cake (this was a cake my husband’s grandmother used to make, because it was easy, not because it was vegan)
We had left overs of everything. Luckily I hid some of the extra banana cream pie that wouldn’t fit in the pie pan, because that pie pan was clean by the end of the night!
Blueberry crumble cake (bottom left), banana cream pie (top), chocolate crazy cake (bottom right)
Chai cupcakes with cream cheese frosting
Fat free ginger cookies
First time using this nice pie pan. Definitely need to make banana cream pie again.
Crumbled graham crackers, sugar and mashed bananas made up the crust.
Crust ingredients mixed together
Crust pressed into pan and baked. The small white crocks were for the left over crust. The recipe made way too much for my pie pan.
Cooking the cream filling.
First layer of cream filling and first layer of bananas.
Second layer of cream filling and the final layer of banana slices. The pie then just had to set for hours in the fridge, so make this early if you decide to make it!
Laura Makes 