Yup. That’s my Grumpy up there in his best pose. Tounge sticking out and walking away. ha ha. He was taking off to enjoy some supper before he dug into the dessert I made tonight. The main comment I hear from him? Are you making this so we can have it or are you taking it all to work? Yeah, right. He makes it sound like I don’t give him any of the food I cook.

Before I bring you my Bundt cake tonight I have an award that was passed on to me from Val of More than Burnt Toast. I am not sure how I found Val’s blog, but it is one of the very first blogs I found and started reading a little more than a year ago. Val was sweet enough to include me in sharing the love and gave me the Inspiration award and I feel so honored to have received this from her. Thanks Val! There are so many bloggers that I thoroughly enjoy and it is not easy to pick just a few. I have decided to mention the few that have really been an inspiration to me recently. I will go ahead and pass this award onto:

Mari of Once Upon a Plate. Her photos are absolutely gorgeous and they inspire me to make her recipes!

Stephanie of Fun Foods on a Budget. In todays tight financial times it is nice to have someone like Stephanie out there inspiring us all to be more thrifty and showing us how to make tasty, beautiful dishes without spending too much money!

Megan of Megan’s Munchies. Megan posts so often! She has great ideas and she is a pumpkin girl just like me. She inspired me to make so many pumpkin desserts earier this fall (now you know!) 🙂

Fit Chick of Lady Craddock’s Bakery. WOW. Have you seen this lady? She is one fit woman! She actually inspired me to go join the gym when I joined 3 weeks ago. I’m actually doing weight lifting along with my cardio. I knew I needed to hit the gym after making so much food and having so much of it around here. She was my inspiration to join!

and last, but not least, one of my very special friends whom I met on a cooking forum prior to blogging…

Carrie of Vegan Deliciousness. Carrie inspires me to eat healthier and to eat meat free more often. Every time I see a tofu dish in particular, I really, really want to make it. Hmm. Come to think of it Grumpy won’t be around for dinner on the weekend since he will be hunting with his daddy. I think I’m going to buy some tofu tomorrow! :-p


Now, what do you do when your bananas look like this?

Well, tonight I took out my new Nordicware Bunt pan and did this!

This quick and easy recipe is originally a cooking light recipe. I made some changes tonight because I didn’t have margarine (I just plain don’t cook with it) and I didn’t have egg substitue. Honestly, I very rarely have egg substitue in my frigde. Also, because I didn’t have margarine and used unsalted butter, I did add a 1/2 teaspoon salt to my recipe. To view the original recipe in Cooking Light form, you can click here. The way I made it is below.

Rum Glazed Banana Bundt Cake
adapted from myrecipes.com

1-3/4 cups packed brown sugar
2/3 cup butter
3 eggs
3 medium very ripe bananas, mashed
1/2 cup fat free greek yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
3/4 cup sifted powdered sugar
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1 tablespoon butter, melted

Beat brown sugar and 2/3 cup margarine at medium speed of a mixer until light and fluffy. Add egg substitute, beating until well-blended.
Combine banana, yogurt, vanilla, and cinnamon in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.
Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.
Combine powdered sugar, rum, and melted margarine; stir until smooth. Drizzle over cake.
Note: When using rum extract add 2 tablespoons skim milk to glaze.