Banana Pudding Cake – Trisha Yearwood

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Do you guys ever watch Trisha Yearwood on Food Network? I’ve made quite a few of her recipes. Her Chicken Tortilla Soup, Chicken Tortilla Casserole, and Miss Mickey’s Peanut Butter Balls, all have been super good and very popular on this site.  They kind of over play her episodes on Food Network a lot and I’m glad she finally has a new season out with all new recipes.

This banana cake doesn’t have any type of flour in at all. Unless you count the flour from the vanilla wafers. Instead of flour, this recipe calls for ground up vanilla wafers. You pulverize them to death until the vanilla wafers look like flour. If you haven’t tried this method yet, you must! The cake doesn’t have any type of baking powder in it. It’s a very flat cake with layers of vanilla pudding. SO GOOD. I could eat just the cake part of this and not even have any frosting on it at all. Those vanilla wafers just make this cake extra special. I doubled the vanilla pudding so there would be some of that on the top of the cake. She just put the pudding in the middle.

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Banana Pudding Cake - Trisha Yearwood
 
Author:
Recipe type: Cake
Ingredients
  • All-purpose flour, for dusting the pans
  • 3 ripe bananas
  • 2 teaspoons freshly squeezed lemon juice
  • ¾ cup (1½ sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • One 11-ounce box vanilla wafers, crushed
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • Filling:
  • 2 large eggs
  • ¼ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • Pinch salt
  • 1 cup milk
  • ¼ teaspoon vanilla extract
  • Confectioners' sugar, for sprinkling
Instructions
  1. For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
  2. In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
  3. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
  4. For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes.
  5. Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving.
Notes
Recipe adapted from Trisha Yearwood

Nutella Rice Krispie Treats

Sunflowers

 

Get ready, this post is going to be about Rice Krispie Treats and sunflowers. You’ll probably be sick of them by the time I get done.

Sunflowers are in full bloom here. North Dakota is known for growing corn, soy beans, and wheat. Sometimes, in the Summer, you’ll eventually get lucky and see a sunflower field. When I saw a sunflower field on my way home from the lakes one weekend, I knew I wanted to go and take some pics of it. I love sunflowers. We tried growing one one time in the garden, and it grew so tall that it ended up being taller than me. After awhile the sunflowers start to sink and look at the ground. You have to get them just at the right time.

Sunflowers

 

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There were lots of little grasshoppers and bugs everywhere we stepped. Whenever I moved some place a bug would fly up to a different plant.

 

I not only like taking pictures of food, but really close up shots of bugs and plants. :)

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Sunflowers

Sunflowers

After coming home from taking sun flower pics I devoured in some  rice krispie treats. I felt like every bug was crawling on me too after stepping in those fields.

Rice Crispy Treats are one of my favorite no-bake treats.  My hands end up getting really tired by the time the marshmallows and rice crispy treats are combined, but it’s worth it. It’s good arm exercise. When the marshmallows and rice krispie treats are combined, I like to add in some mini marshmallows and stir those in real quickly before they all melt. That way when you bite into the treats you get even more marshmallowy goodness. Swirl some Nutella on top of the treats and voila, you’ve got yourself one doctored up rice krispie treat.

Nutella Rice Crispy Treats

Nutella Rice Krispie Treats
 
Author:
Ingredients
  • 4 tablespoons salted butter, plus extra for greasing pan
  • 10 ounces large marshmallows
  • ⅛ teaspoon salt
  • ⅓ cup chocolate-hazelnut spread
  • 5 ounces semisweet chocolate
  • 6 cups crisped rice cereal
  • 1½ cups miniature marshmallows
  • 1 cup pecans, finely chopped
Instructions
  1. Thoroughly grease a 9-by-11-inch pan and set aside.
  2. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
  3. Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
  4. Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
  5. Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.
  6. Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chocolate-pecan-crispy-treats.html?oc=linkback
Notes
I left out the pecans.

Recipe adapted from Ree Drummond

Nutella Rice Crispy Treats

 

S’more Bombs

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Do you remember the Bacon Cheddar Bombs I made awhile ago? When I’m at work, I like to keep a little sheet of paper beside my desk so I can write down recipe ideas whenever one pops up in my head. Like this one. I wanted to create a dessert “bomb”  that was completely the opposite of a savory bomb. Why not stuff some herhsey’s chocolate, marshmallows, and graham cracker crumbs into a biscuit and bake/fry it?? Then, I took some Nutella and drizzled it all over the bombs and dusted them with powdered sugar.

Although, I have to admit these would be better fried instead of baked. I opted to bake them because it would be healthier and I didn’t have enough oil to fry them with. They’re like little donuts with a surprise inside of them. A Smore. I’m going to try this tomorrow with the fried kind, you can do either one and they would still be great. Ben really liked them.

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S'more Bombs
 
Author:
Ingredients
  • 1 tube of small biscuits (not the large ones)
  • 1 Hershey's candy Bar
  • 24 Mini Marshmallows
  • Graham crackers, crushed (about 1 or 2)
  • Nutella
  • Powdered Sugar
Instructions
  1. Preheat oven to 400 degrees.
  2. Using your hands flatten the biscuit dough or roll out the biscuit dough with a rolling pin.
  3. In the center of the dough, place 1 Hershey square, 3 marshmallows and sprinkle some graham cracker crumbs on top. Fold the biscuit dough in so that it's shaped like a ball and make sure it's sealed shut.
  4. Bake the bomb in the oven for 10 minutes or until the edges are golden brown.
  5. Heat up some nutella in the microwave for 15 seconds and use a fork to drizzle on top of the bombs. Garnish with some powdered sugar through a sieve.

 

 

 

Nectarine Galette

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I heard some good news this week people! My BLT Pasta Salad recipe is a top recipe this week on Ziplist. Pretty awesome. That, and one of my other recipes is going to be published in the news. How freaking awesome is that? I will keep you guys updated on that other one.

This is my first time making a galette and I can’t believe how EASY it was. Seriously easy, if you use a store bought pie crust. You can pick whatever fruit you like, I had nectarines in my fridge. I’ve been noticing a lot of a galettes online recently. This beautiful caramelized corn and heirloom galette and peach galette.  If you’re wondering what in the World a gallete is, it’s like a pie. Instead of putting a pie crust in a pie crust pan like you would usually do, you just lay this out on a baking sheet tray, put the fruit on the top, and fold the edges of the pie crust in. That doesn’t sound hard does it?  What I like about it is, you can pick it up and jut eat it with your hands.

 

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Nectarine Galette
 
Author:
Ingredients
  • 1 refrigerated rolled piecrust
  • 3 thinly sliced nectarines or peaches
  • 3 tablespoons turbinado sugar
  • 2 tablespoons unsalted butter, cut up
Instructions
  1. Heat oven to 375° F with the rack in the lowest position.
  2. Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
  3. Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.
Notes
Recipe adapted from Real Simple

Weight Watcher Points Plus: 5
Nutrition Information
Serving size: 8 Calories: 195 Fat: 10.3g Carbohydrates: 25g Fiber: 1.4g Protein: 1.4g

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Cheesecake Mousse Parfaits

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Last week on Monday, I got an ipad mini and have been using it a lot. You should see me on my little corner of the couch. I have my smart phone, laptop, and ipad mini all in one corner. It’s like my own little technology center, and I’m all high tech now.  So far,  my favorite feature on it is the retina display. The quality is so incredible and pinterest sure looks different on my ipad. Way different. The pictures just pop out at you more.

Have you ever tried paddle surfing before? It’s hard work! The only pic of me surfing was on a video clip, so I had to google how you take a screen capture on an ipad. Home + Sleep button at the same time by the way. :)

paddle surfing

And this was my beautiful view at the lake this weekend. Picture taken with my Windows Phone.

North Long Lake Minnesota

 

I’ve tried making parfaits before. The hardest part for me is trying to not get the food from making a mess all over the glass. It has to be pretty for a picture and you don’t want a smear of cool whip all over the fruit layer.  One thing I’ve found that helps, is a piping bag. Especially for creamy things like mousse, cheesecake, and cool whip. With fruit, you kind of just have to pray that they don’t get everywhere on the glass.  The mousse layer is just cream cheese, powdered sugar, and whipping cream.  I used cherry pie filling and crumbled up graham crackers for layering. Keep them in the fridge until ready to serve.

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Cheese Cake Mousse layer adapted from Cooking Classy

Cheesecake Mousse Parfaits
 
Author:
Ingredients
  • 8 ounces cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • ½ teaspoon corn syrup
  • 1 cup of cherry pie filling
  • 4 tablespoons of crushed graham cracker crumbs
Instructions
  1. With an electric mixer on high speed, beat the cream cheese until smooth.
  2. Mix in the powdered sugar and vanilla until well incorporated. Set aside.
  3. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
  4. Add the corn syrup and continue beating until stiff peaks form.
  5. Fold half of the whipped cream into the cream cheese mixture. Repeat with the remaining whipped cream. Refrigerate until ready to serve.
  6. Pipe or spoon the mousse into individual serving dishes. Top with fresh fruit or your favorite cheesecake toppings.

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Eggless Ice Cream

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Last weekend, while at the Street Fair, I had some brown sugar bacon ice cream from a new company in town that makes their own ice cream called Milkhaus. Super good by the way. It’s eggless ice cream which makes it really super easy to make and that inspired me to try making my own. If you never made ice cream  with eggs in it, it is kind of a pain. You have to heat up the milk a bit on the stove top, and then temper the eggs which is bringing the eggs to the same temperature as the milk, so that the eggs don’t curdle. That would be some pretty gross ice cream if that happened. Then you add in the rest of milk mixture and pray to the ice cream gods that it turns out ok. With this type of ice cream you don’t even have to worry about that, which is why I like it better.

This week, I’ve been coming up with some crazy ice cream flavors including Peas and Carrots and Fried Chicken ice cream. Just kidding, I would never ever put those flavors in ice cream. For this one, I just used  whatever I had left over in my pantry. A bag of butterscotch chips, a Hershey’s chocolate bar and some caramel sauce. You can see the caramel sauce swirls inside of this. I even tried using marshmallow fluff, and that stuff doesn’t work in ice cream AT ALL. It gets way too hard and almost clumps up, but how do those  stores that sell ice cream make the ice cream taste like marshmallow then? I’ve always wondered that about this frozen shop that I like.

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Recipe adapted from Chef In You

Eggless Ice Cream
 
Ingredients
  • 1 cup Whole Milk
  • 2 cups Heavy Cream
  • ¾ cup granulated Sugar
  • Pinch of Sea Salt
  • 1 tbsp pure Vanilla Extract
Instructions
  1. In a bowl combine the milk, sugar and salt and whisk until combined and sugar dissolved.
  2. Stir in the heavy cream followed by the vanilla extract.
  3. Whisk until combined
  4. Switch on your icecream maker, if using. If you don't posses a machine refer step 11 for details. Follow your ice maker's instructions to prepare the icecream. About 15 to 20 minutes.
  5. Add in whatever toppings you like.

 

Dark Chocolate Peanut Butter Swirl Brownies

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These Dark Chocolate Peanut Butter Swirl Brownies are made with Mini Reese’s Peanut Butter Cups and a peanut butter swirl. If your favorite candy is Reese’s and you love peanut butter then you will love these!

I ate so much bad food at the fair last night. Bacon and ranch cheese curds and bacon ice cream. Cheese curds are just a once in a year type food for me. I hardly ever eat them and if I knew how to make them at home that would be trouble. They’re so good! If you’ve never had a cheese curd before then you must be living in a box or something. The bacon brown sugar ice cream was my favorite cause it came in a push pop. It was pretty hot that night so the ice cream was a nice little cool treat to have.   At least the lemonade was semi healthy. Then these brownies happened.

Remember those Cake Batter Oreo Blondies I posted earlier last week? I took the same list of ingredients and just transformed the recipe into brownies. The peanut butter swirl and mini reese’s peanut butter cups were just extra ingredient add-ins. It’s so fun to take a concept like the Cake Batter Oreo blondies and turn into something completely different. Plus, there’s so many different types of cake mix out there these days the possibilities are endless.

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Dark Chocolate Peanut Butter Swirl Brownies
 
Author:
Ingredients
  • 1 box of Dark Chocolate Cake Mix
  • 1 egg
  • ¼ cup of oil
  • 1 to 3 tablespoons of milk
  • 1 bag of Mini Reese's Peanut Butter Cups
  • 3 tablespoons of peanut butter, melted in microwave
Instructions
  1. Preheat Oven to 350.
  2. In a bowl combine the cake mix with the next 4 ingredients. The batter will be thick.
  3. Melt the peanut butter in a microwave until smooth. Swirl the peanut butter with a tooth
  4. inside the brownies.
  5. Place in an 8 X 11 inch baking pan.
  6. Bake for 25-30 minutes.

 

Cherry Pie Recipe

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My husband is not a fan of the canned cherry pie filling. The only time I ever like canned cherry pie filling is on top of cheesecake.  PERIOD. If you take the time to pit fresh cherries and not use the canned cherry pie filling, you will be rewarded. The taste and look of the cherries is no where near the canned cherry pie filling. It actually looks like real cherries!

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I must apologize. Some of my lattices are a bit uneven and they’re all not the same size.  Guess that’s what you get for making a lattice crust your first time.

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Sometimes, I wish I could eat cherries all year long.

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Making pie crust is pretty simple if you own a food processor. The recipe for the pie crust that I used was Ina Garten’s Perfect Pie Crust Recipe.  All you need is butter, water, salt, flour, and sugar. No lard, although that really makes for a good pie crust. My Grandma says so. The cherry pie filling is a different recipe. I took two different recipes and combined the two. Can you see in this picture above the very skinny lattice? It kind of makes me laugh, but at the same time it looks kind of rustic. Well, now I must go and clean up my pie mess. Or I’ll just let it sit there until the next day. Doing dishes stinks.

Cherry Pie Filling recipe adapted from Smitten Kitchen

Cherry Pie
 
Ingredients
  • 4 cups pitted fresh cherries (about 2½ pounds unpitted)
  • 4 tablespoons cornstarch
  • ⅔ to ¾ cup sugar (adjust this according to the sweetness of your cherries)
  • ⅛ teaspoon salt
  • Juice of half a lemon
  • ¼ teaspoon almond extract
  • 1 tablespoon cold unsalted butter, cut into small bits
  • 1 egg, beaten with 2 tablespoons water
  • Coarse sugar, for decoration
Instructions
  1. Preheat oven to 400°F.
  2. Stir together the cherries, cornstarch, sugar, salt, lemon and almond extract gently together in a large bowl.
  3. Roll out half of chilled dough (use larger piece, if you’ve divided them unevenly) on a floured work surface to 13-inch round. Gently place it in 9-inch pie pan, either by rolling it around the rolling pin and unrolling it over the pan or by folding it into quarters and unfolding it in the pan. Trim edges to a half-inch overhang.
  4. Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl. Dot the filling with the bits of cold butter.
  5. Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust, then sprinkle with coarse sugar.
  6. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 25 to 30 minutes more, or until the crust is golden. Let the pie cool on a rack.