Chocolate, Peanut Butter and Banana Cupcakes

Ingredients
Cupcakes:

* 1/4 cup creamy peanut butter (recommended: Skippy)
* 1 cup sliced and firmly packed, ripe banana
* 1 tablespoon canola oil
* 3 tablespoons water
* 1 large egg
* 1 tablespoon Dutch process cocoa powder
* 1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)

Peanut Butter Frosting:

* 2 1/2 tablespoons softened unsalted butter
* 1/4 cup creamy peanut butter (recommended: Skippy)
* 1/3 cup plus 2 1/4 teaspoons powdered sugar
* 1 1/2 to 2 teaspoons whole milk
* 2 1/2 tablespoons roasted and lightly salted chopped peanuts
* 10 dried banana chips

Directions

Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.

Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.

To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.

Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.

Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.

While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

The frosting didn't turn out so fabulous. Jasmine thought there were too many flavors combined. Waiting to hear what our "banana" friends think....

Homemade Cinnamon Rolls with Cambria and Hunter

Sandra Lee's Homemade Cinnamon Rolls

Ingredients

* 1 loaf frozen white bread dough, thawed in refrigerator Flour, for dusting surface Filling: 1 cup packed brown sugar 1 tablespoon ground cinnamon 2/3 stick butter, softened Icing: 1 stick unsalted butter, softened 1 cup powdered sugar 1/3 cup cream cheese 1 teaspoon vanilla extract

Directions

Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.

Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.