Gluten Free Banana Mug Cakes

Overall Family Rating: 4

(I give these a 5, the others give it a 4 since I use firm bananas and they like sweeter, but still love to eat them anyway . . .)

I got this idea from Detoxinista and changed the peanut butter to pumpkin seeds

 Makes one or two mug cakes depending on the size.  I use two small half pint glass jars

Ingredients:
 one banana (the riper it is the sweeter)
1 egg
2 T pumpkin seeds (pepitas) I have used both raw and roasted and salted pepitas
1/4 tsp baking soda

1) Combine all ingredients in a blender
2) Pour into one greased mug or I like split the batter into two small mason jars
3)Bake at 350 degrees for about 30 minutes or until tops are golden brown and the center is firm.

Tips:
-leave space at the top of the mug for expanding.
-I like to use these for breakfast or send them with my daughter for a healthy school lunch that seems like a dessert.
- Run a butter knife around the outside of the mug and you can pop out the cake and slice it like banana bread.
-I have tried this in the microwave but don't like the results.  It is worth the baking time.

Carrot Shaped Carrot Cake

My husband wanted a carrot cake for his birthday and my daughter had a great idea: Make it carrot shaped! We used a homemade carrot cake and frosting recipe and it was so yummy! We simply made a 9x13 pan and then after it cooled for 10 minutes, we removed the cake and let it cool completely. Then transferred it onto a cookie sheet and cut out the main carrot shape and then used the leftover parts for the carrot leaves. Then decorated with orange and green frosting. Yum!

Mom's Ice Cream Roll

My Mom's Recipe:
1) Preheat oven to 425 degrees
2) Beat together 3 eggs and 1/4 tsp salt
3) in separate bowl combine 1/2 cup sugar, 2/3 cups flour and 1 tsp baking soda and then add to the egg mixture.
4) Line a large cookie sheet or jelly roll pan with waxed paper and spread the batter evenly on it (It won't cover the whole sheet)
5) bake at 425 degrees for about 6 minutes or until done (the cake will spring back when touched in the center with your fingertip instead of leaving an indentation)
6) While it is baking, prepare a damp dishtowel laid out on a counter with powdered sugar sprinkled onto it.

7) Remove from the oven and immediately turn in out upside down onto the prepared dishtowel so that the waxed paper is now on top.
8) Carefully remove the waxed paper.

9) While the cake is still hot, spread 1/4 gallon of softened ice cream evenly, leaving about 1/2 inch around each edge. (can also use a 1/2 of a square 1/2 gallon container and cut it into slices and lie them across the cake evenly).
10) Roll the cake up, trim off the ends and wrap in waxed paper covered with powdered sugar. Then freeze for several hours before serving. (wrap in an outside layer of foil if not using the cake within 24 hours)

Enjoy!