Desserts Archives - Percolate Kitchen

Peanut Butter, Banana, and Nutella Pastries

These easy Peanut Butter, Banana, and Nutella Pastries are the easiest dessert you’ll ever make!

With just five ingredients and 25 minutes, these flaky, sweet little squares of peanut butter, banana and Nutella pastry are almost irresistible. Seriously; I dare you to eat just one. 

I like to think they’re a little “healthy”, too; I mean, peanut butter is healthy. Bananas are totally healthy. And what is it they say about Nutella- that it’s part of a recommended daily dose of chocolate? Well then, there you go. Here is the healthiest, easiest dessert you’ll ever make. 

Ok, I kid, I kid. They’re not super healthy, but there are worse things you could be baking right now. With so few ingredients, you know these peanut butter, banana, and Nutella pastries are going to be delicious – no matter what. 

These sweet little peanut butter, banana, and Nutella pastries are also super easy to make with kids. There are no eggs to break or mixes to stir. Just simply spread chocolatey, hazelnutty Nutella on thawed puff pastry sheets, top with slices of banana, and drizzle with peanut butter that’s been melted in the microwave. Top with another pastry sheet, sprinkle with turbinado sugar (that’s the one with the big flakes) and bake.

It’s truly that easy! The hardest part is waiting for the pastries to cool enough that you don’t burn your mouth when you bite into it. 

At just five ingredients and 25 minutes, these flaky, sweet little Peanut Butter, Banana, and Nutella Pastries are the easiest dessert ever.
Peanut Butter, Banana and Nutella Pastries
  • 1 package frozen puff pastry , defrosted according to the instructions on the package
  • 1/2 cup Nutella
  • 1 whole banana , sliced into coins
  • 1/2 cup creamy peanut butter
  • 1 teaspoon turbinado sugar
  1. Preheat the oven to 375*F.
  2. Lay out one sheet of puff pastry and spread the Nutella evenly, leaving about 1/2" at the edges.
  3. Microwave the peanut butter on high for 30 seconds-1 minute, ot until the peanut butter is smooth and melted.
  4. Arrange the banana slices evenly on the Nutella, the pour the peanut butter on top of the banana slices.
  5. Top with the other sheet of puff pastry.
  6. Sprinkle evenly with the turbinado sugar.
  7. Bake for 18-25 minutes, or until the pastry has puffed and lightly browned.
  8. Remove from the oven and let cool before serving.


Ricotta, Pear and Honey Naan Pizza

Ricotta, Pear and Honey Naan Pizza proves that not all pizza has to be savory! This crazy easy pizza features just four ingredients and takes under 15 minutes to make. 

Naan Pizza is a cinch to make and comes together fast!
Ricotta, Pear and Honey Naan Pizza
Author: Ruthy Kirwan
  • 1/4 cup ricotta cheese
  • 1/2 pear , peeled with seeds removed
  • 1 tablespoon honey
  • 2 pre-packaged naan flatbreads
  1. Preheat the oven to 450*F.
  2. Divide and spread the ricotta cheese evenly between each naan flatbread.
  3. Slice the pear thinly, then divide evenly between each naan flatbread.
  4. Bake for 8-10 minutes or until the pear has wilted and the ricotta cheese has started to lightly brown.
  5. Remove from the oven and drizzle with honey. Serve hot.

Chocolate Avocado Cake

Chocolate Avocado Cake

Chocolate Avocado Cake

Chocolate Cake?  With Avocado in it?   Am I crazy?

The answer is yes, actually, I am crazy most of the time, but I’m not crazy when it comes to this cake.  It’s shockingly good.  One bite and you’re all like,

“WHAT Avocado and Chocolate Cake”

and I’m all like,


The thing is, it works so well!  It’s sweet and chocolately without being cloying or over the top.   It’s moist without tasting wet, airy without being dry.  I had to stop myself from pinching off little pieces while I was photographing it because I kept ruining the shot.  

Ok, so maybe I took quite a few “pinches”, and then worked some serious crop feature later on in Photoshop, but who cares.  This is an excellent cake.  

Chocolate Avocado CakeIt does have the faintest, faintest taste of avocado.  If you didn’t know there was avocado in the batter, you’d have no idea it was even there in the first place.  The first step is to be sure to use an avocado that’s good and ripe, so it will blend well.  Then proceed in a normal cake-maker fashion.

Why an avocado, you ask?  It’s there to replace the butter and most of the oil.  Ever hear of using applesauce instead of oil when making brownies or cake from a box? It’s the same idea.  It’s just taking some of the bad fats, and replace it with the good – all for the love of a better cake.


Don’t believe me?  Try it and see!

Chocolate Avocado Cake
Author: Ruthy Kirwan
  • 2 very ripe avocadoes
  • 1 1/2 cups white sugar
  • 3/4 cups buttermilk
  • 2 eggs
  • 1 1/2 cup all-purpose white flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse sea salt
  • 3 oz dark chocolate melted
  • 1/2 cup baking cocoa
  • icing:
  • 8-10 oz plain cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  1. Preheat the oven to 350*F.
  2. Using a fork or a potato masher, mash the avocados in a medium sized bowl. Add the sugar and cream together using a hand blender set to medium low. Blend until smooth, with little to no lumps.
  3. Add the eggs and buttermilk to the avocado and sugar, and blend thoroughly.
  4. In a separate bowl, sift the flour, baking soda, baking powder and salt together. In stages, incorporate the dry ingredients with the wet. Add the melted chocolate and cocoa powder and combine.
  5. Divide the batter in two and pour into greased cake pans, smoothing out the top of the batter. Bake for 25 minutes, or until a toothpick draws out clean from the center. Allow to cool before frosting.
  6. for the icing: Combine the cream cheese, vanilla and powdered sugar in a large bowl and blend together, using the whisk attachment on a hand blender.

Cast Iron Lime Poke Cake

This Cast Iron Lime Poke Cake reminds me a little of what has meant to me in the last year.  I started tinkering around with a totally different cake recipe.  I took what I had- limes, and a cast iron pan, and a lot of powdered sugar left over from holiday baking- and turned a cake recipe originally by Thomas Keller into something that fit me, and my strengths and my tastes.

While baking, this cake morphs into three distinct parts; the sugar and zest on top crisps and crusts as it bakes, and snaps away with each bite.  The center is not only soft and cake-ish, but almost gooey, and decadent. The crust of the cake smooths out during baking into a toothsome texture, but still not too sweet.  It’s just perfection.

Cast Iron Lime Poke Cake
Author: Ruthy Kirwan
  • 1 cup whole wheat flour
  • ¾ teaspoon baking powder
  • ½ teaspoon coarse salt
  • ½ plus ? cup white sugar
  • 1 egg lightly beaten
  • 1 ½ tablespoons fresh lime zest divided
  • ½ teaspoon vanilla extract
  • ½ cup milk
  • ¼ cup plus 2 tablespoons coconut oil melted
  • for topping:
  • 1 tablespoon fresh lime zest
  • 1 tablespoon powdered sugar
  • for the lime syrup:
  • 1 cup freshly squeezed lime juice
  • ? cup white sugar
  1. Preheat the oven to 350*F. Sift the flour, baking powder and salt in a medium bowl and set aside.
  2. Combine the sugar, egg, 1 ½ tablespoons of fresh lime zest and vanilla, whisking until creamy and thick. Add in the milk and coconut oil with a wooden spoon till combined.
  3. Slowly incorporate the dry ingredients with the wet, being careful not to overmix.
  4. Grease the bottom and sides of an 8” cast iron pan, and pour the batter into the pan. Bake at 350*F for 30 minutes.
  5. While the cake is baking, make the lime syrup. In a small pan over medium heat, heat the lime juice until steaming. Add the ? cups white sugar and stir to dissolve. Let simmer for one minute or so, making sure all the sugar has completely cooked into the syrup, then remove from the heat and set aside.
  6. After 30 minutes, remove the cake from the oven. Using a chopstick or the end of a small wooden spoon, poke holes all over the top of the cake. Pour the lime syrup in top, making sure each hole has been saturated with the syrup. Top with the lime zest and powdered sugar combo, then place the cake back in the oven for a further 10 minutes. Remove and let cool slightly before serving.
  7. When storing, keep the top of the cake loosely wrapped. The crispness on top will fade if the cake is left too tightly stored.
Recipe Notes
adapted from Thomas Keller's "Ad Hoc At Home"