Mon | Dessert on a stick
Make Chocolate-Covered Frozen Bananas by threading chunks of banana on bamboo skewers and freezing them until firm. Melt dark chocolate (not baking or semisweet) in the microwave, stirring every 20 seconds until smooth. Dip the frozen bananas into the chocolate and then roll in festive sprinkles. Refreeze until chocolate is set.
Tues | Grilled fruit
Grilled Pineapple With Frozen Yogurt is a sweet ending that's good enough for company. Brush fresh pineapple rings with vegetable oil. Preheat grill to high. Place rings on grate and grill until tender, flipping halfway through cooking, about 4 to 5 minutes total. Place warm pineapple in bowl and top with frozen yogurt. Sprinkle with chopped, toasted pecans if you'd like.
Wed | The eggs come last
For the first time since this column started in 2008, you won't be getting a rotisserie chicken idea for Wednesday. The bird returns next week, and until then, think eggs, well, egg custard. Making it from scratch is more than most Stir Crazies can do on hump day so buy a container of Kozy Shack custard and plate with a drizzle of dulce de leche sauce.
Thurs | Early Thanksgiving
Okay, it's not Turkey Day, but make this Low-Cal Frozen Pumpkin Pie Mousse (recipe below) as a test-run for the holiday. Sort of nice to have a fall dessert, especially if it's a cold one, this time of year. The crust is made of gingersnaps, raisins and a wee bit of oil. The raisins take the place of melted butter in this pressed crust. Clever. Also, make sure you buy 100 percent pumpkin puree and not pumpkin pie filling.
Fri | A sweet toast
Boozy Berry Pound Cake is my fast go-to dessert for a busy weeknight. Clean, trim and slice strawberries and douse with Grand Marnier or Cointreau. (You can use orange juice instead.) If the berries aren't sweet enough for you, add a bit of sweetener — real sugar or a substitute. Let mixture meld in the refrigerator for about an hour so that the berries release liquid. Spoon boozy berries over slices of store-bought pound cake and whipped topping.
Janet K. Keeler can be reached at [email protected] and (727) 893-8586.