During my day job I reside in cubicle land. While I am there, working on my spreadsheets, I sometimes daydream about, and this may shock you, food.
Unfortunately, sitting in a cubicle all day and food don't go well together which is why I must take the stairs six floors up to my seat, work out on my lunch break and weekends and seriously watch my calories.Being 5'3 also has it's disadvantages.
Then there is that pesky sweet tooth that keeps popping up. Keeping with my sugar free theme I will share a dessert I came up as a marriage from two separate spots. One was actually the baked bananas from Gina's Weight Watcher recipes and the other was from googling "pumpkin banana peanut butter" because I love all things pumpkin (and it reminded me of you, Cara!). It brought me to to the Libby's website with a recipe for a pumpkin peanut butter sandwich so this morphed into pumpkin almond butter.
We eat a lot of bananas in my house and when one happens to escape with his life and gets to the fully ripe stage, I peel him and he goes in my freezer for when I need a ripe banana. In this case I ended up having a fairly ripe fresh one but next time I will use frozen and let you know how it goes. I also plan to try the baked banana part out on my toddler and see how she likes it. I'm betting it is pretty kid friendly.