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“There’s always money in the banana stand!!!” Who’s an Arrested Development fan out there? I treasure the original series on DVD, and re-watch the whole show every few years (or, in a pinch, just watch the “Pier Pressure” episode (The Hot Cops!)).

From The Cornballer to Lucille Two’s vertigo. From “It’s an illusion, Michael” to life lessons with J. Walter Weatherman. From Tobias being a Nevernude to “No Touching!,” I love it all.

However, anything involving the frozen banana stand is my favorite bit of the show. Sadly, I don’t have a banana stand lined with hundred dollar bills, but I do have a bunch of chocolate chips and some frozen banana chunks (I used some bananas to make caramelized banana splits, and a few for banana pancake ice cream, and then froze the rest). 

I’m a sucker for cold desserts in the summer, like frozen yogurt pie and peaches and cream ice cream bars. And, I’d been wanting to make my very own chocolate covered bananas for pretty much as long as I’ve been watching AD, so I finally crossed it off my bucket list.

These frozen chocolate covered bananas are the perfect treat to eat while you’re on a TV-watching binge, no matter what show it is.

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I like to make at least one batch of homemade ice cream each summer. Usually classic vanilla, strawberry or mint ice cream.

But if I get really ambitious and make a second batch, I always like to experiment with a fun flavor of my invention. This is how pop tart ice cream and milk tea ice cream came about.

This banana pancake ice cream was created entirely because I had leftover pancakes that needed to be eaten, as well as ripe bananas that needed to be used up.

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For an item that is literally always on my kitchen counter, I actually don’t have a ton of recipes on this blog for bananas! There’s a banana breakfast smoothie and chocolate covered bananas, but I think it’s time to give bananas a little more love around here.

It’s hard to think of bananas without a banana split coming to mind. Truthfully, I’ve never enjoyed traditional banana splits, because I’ve never loved eating just plain, uncooked banana.

I love the flavor of bananas, but prefer them baked into something like mango banana bread, or cooked, like in bananas foster. Give me caramelized bananas over plain ones any day!

So, this caramelized banana split recipe with Hudsonville Ice Cream’s Limited Edition Blueberry Graham Delight is my idea of a perfect summer treat.

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I’ve been sharing a little bit about about my husband and I’s recent 10th anniversary trip to Maui on my Instagram account. It was an amazing trip, with lots of relaxation, snorkeling, golf (for him), shave ice (for me), driving around the island and beach hopping.

We also tried açaí bowls for the first time, and fell in love with them.

An açaí bowl is basically just a smoothie in a bowl, topped with stuff. The smoothie should, of course, contain açaí berries (usually in a dried powder form blended into the smoothie).

Açaí is a South American fruit that is considered a superfood thanks to it’s crazy amount of antioxidants and other nutritional benefits.

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Let’s be honest for a moment. The color of these smoothies is equal parts awesome and kind of freaky, right?

Freaky because it’s so bright and candy-colored that it’s a hue I would normally associate with artificial coloring. Awesome, because it’s 100% natural!

Beets are not only one of my favorite foods, but they are one of nature’s best natural food colorings.

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Happy September! Ugh, it feel so strange to be saying that, because it’s still so warm here in Michigan that you wouldn’t know it wasn’t still July.

And there’s plenty of things I’m looking forward to this month, including college football (as a University of Michigan alumna, I am of course itching to find how out the new coach fares), my husband’s birthday (I always forget to get him a gift on time), and a few small trips I have planned.

September is also Better Breakfast Month, so all of the Milk Means More ambassadors will be sharing lots of smoothies and other ideas for quick, healthful morning meals.

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Apparently, when I was a baby, I ate A LOT of bananas. Like pureed bananas and then sliced bananas. Bananas all the time. I didn’t know this until my mom told me about it much later in life, but I did wonder why I had an unexplained aversion to bananas for a long time.

To this day, I’m still kind of iffy on them. I like them in baked goods and smoothies and desserts like chocolate covered bananas, but still don’t really prefer to eat them on their own, even if they are the ultimate portable snack. Maybe someday I’ll work myself up to it.

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Welcome to Foxes Love Lemons Sangria Party Week 2014! I had such a great time throwing a backyard sangria party last year that I decided to do it again! Stay tuned all week for details about party planning, sangria recipes, appetizers, dinner and desserts!

My sweet friend Regina carried on her tradition of making all of the desserts for the sangria party. I’m SO HAPPY and thankful that she does this! Without her, my guests would likely be eating popsicles for dessert. But Regina loves baking, and she even took the day before the party off of work so that she could bake to her heart’s content.

She had one friend request something with caramel and another request some type of cookie. Since last year’s ritz cracker ice cream sandwiches were such a big hit, she also decided to make us another frozen treat. Here’s all of the truly amazing things Desserts by Regina made us this year:

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