Posts Tagged by easy recipe
|October 2, 2017||Filled under Cakes|
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, flambéed, then served over the ice cream. The dish was created in 1951 by Ella Brennan and Paul Blangé at Brennan’s in New Orleans, which at the time was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant owner Owen Brennan. Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant’s menu.
It’s absolutely one of my favorite desserts. The problem, if you can call this a “problem”, is that you have to eat it immediately. You can’t really make extra and save it for later. There’s no good way to double the batch and have some more tomorrow. I really wanted to have the Bananas Foster flavors anytime, without having to become a fiery Julia Child. If you’d like to try the original sometime, scroll down to the bottom where I’ve included the Brennan’s recipe.
This particular situation calls for cake.
Bananas Foster Upside Down Cake
For the cake, I used a basic yellow cake recipe and added a little rum. You can also use rum extract, almond extract or even banana extract.
Preheat the oven to 350 degrees F.
Prep the pan
Butter the sides of a Bundt pan. I used a round one this time, but I’ve also made it in my cool square Bundt pan seen here, and it’s pretty good in muffin tins, too.
Slice three medium bananas into about 1/8″ discs (no need to be super precise here, just not too thin.) Place slices into the bottom of the Bundt pan.
Roughly chop 1 cup of pecans and sprinkle them on top of the bananas.
- 1/2 cup butter
- 1/2 teaspoon ground cinnamon
Stir the sugar and butter in a medium saucepan over medium heat until the sugar dissolves. Add cinnamon and whisk to blend.
Pour the caramel sauce over the bananas and pecans.
Sift together the flour, baking powder, baking soda and salt in a medium bowl. Mix milk and sour cream in a separate small bowl.
Beat the butter and sugar together on medium-high speed in a large bowl until light and fluffy, usually 2-4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed. Blend in the vanilla and rum (or rum extract). Reduce the mixer speed to low and add 1/3 of the flour mixture. Alternate with 1/2 of the milk-sour cream mixture until all ingredients are incorporated. Mix just until blended.
Pour the batter over the bananas, pecans and caramel in the bundt pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until just cool enough to handle, 20 minutes or so. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely.
Cut into wedges, top with whipped cream and serve.
- In a pinch, it’s perfectly fine to use a boxed cake mix. Make it more flavorful by adding rum or an extract in the same way as this recipe.
- No pecans? Walnuts are good, too. Omit them completely if you don’t care for them or someone is allergic.
- Ice cream is also good one top.
- Cut bananas longways into thin strips and lay in the grooves of a fluted Bundt pan for a cool look.
- Want a bigger punch of rum flavor? As soon as the cake comes out of the over, poke holes around the top with a skewer. Drizzle in a rum syrup (1/4 c of rum mixed with 1/2 cup of sugar, boil a couple of minutes until clear. Cool mixture before using.)
Brennan’s Bananas Foster
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
- Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan.
- When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
- When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
|July 5, 2017||Filled under Frozen Treats|
If you haven’t had a fresh Georgia peach, right off the tree, you’re missing out. Wait…if you haven’t had peach ice cream made from fresh peaches right off the tree, you’re really missing out!
I have an affinity for almost anything peach. Every year we make the pilgrimage to peach country here in Georgia and visit Dickey Farms, not only for their beautiful peaches, syrups and other goodies, but for the peach ice cream.
Aside from just eating them fresh, we typically make the same three or four recipes each time we bring home a case of peaches. The first one is this absolutely fabulous Peach Cobbler or some variation like Peach Blackberry Cobbler, next is a creamy, delicious Peach Soup, and third, we put them up in jars so we’ll have them during the winter. This peach season, however, we’re in the middle of a kitchen renovation that’s taking way too long. We have no stove, sink, microwave, or even counters for that matter.
So, none of the baked goodies were happening this year, nor was any sort of canning. Craving the taste of Dickey Farms peach ice cream, I researched a bunch of ice cream recipes that didn’t require that I cook the base. While a custard-based ice cream has its merits, this simple no-cook peach ice cream base creates the greatest bowl of heaven and I’d say it rivals Dickey Farms.
It all starts with the peaches…4-5 cups (6-ish peaches.) Then simply add brown and white sugars, vanilla and almond extract, a pinch of salt and some lemon juice.
Stir it together and let the peaches macerate a bit. Once the sugars have dissolved, break down the peaches with an immersion blender, regular blender or food processor. Leave some chunks.
Add heavy cream, stir and freeze. I have an old fashioned crank machine and one with a motor, but I got a super simple electric ice cream machine for Christmas and I love, love, love it! Y’all, there are only two options on this thing…ON or OFF. Right up my alley!
Transfer the ice cream to a container, pop it in the freezer for a couple more hours, and you’re good to go!
Homemade Peach Ice Cream
4-5 cups peaches, peeled and rough diced
1 cup brown sugar, light or dark
3/4 c. granulated sugar (less if your peaches are extra sweet)
juice of half a lemon
2 teaspoons vanilla extract
1 teaspoon almond extract
pinch of salt
2 cups heavy cream (half & half is ok)
- In a bowl, combine the peaches, sugars, lemon juice and extracts. Mix well and set aside to macerate.
- When the sugars are dissolved (at least 20 minutes), use an immersion blender to break down the peaches a little, leave some chunks. You can also use a regular blender, food processor or even a potato masher. Pour in the heavy cream and mix by hand to combine.
- Chill for at least a couple of hours, overnight is better.
- Use your ice cream machine according to its instructions to churned the mixture.
- When it’s finished, put it into a freezer-safe container and freeze for a couple more hours before serving.
Makes about 1 1/2 quarts.
Before the final freeze (step 5), fold in pieces of piece crust or shortbread cookies. Tastes like the best peach cobbler you’ve ever had!
For a super healthy, non-dairy version, simple blend equal parts partially frozen chopped peaches, a little lemon juice and frozen bananas. Fold in a few blueberries or chopped strawberries, if you like. I will never turn my nose up at this. It’s creamy and tastes so decadent.
|February 1, 2017||Filled under Pastries, Pies and Cobblers|
Growing up, my grandma and my mom made the best banana pudding ever! Yes, ever. Their secret was Jell-o Custard like this:
This stuff made the most remarkable banana pudding, but Jell-o doesn’t make it anymore. Boo! Kraft, however, has shared this yummy recipe that makes a suitable substitute for now.
Luscious layers of cookie crust, sliced bananas, creamy pudding and chocolate in a quick and easy dessert? What’s not to love about these Banana Pudding Squares.
Banana Pudding Squares
Combine wafer crumbs and margarine; press onto bottom of 13×9-inch dish. Refrigerate until ready to use.
How to Evenly Spread COOL WHIP over Dessert
Stir remaining COOL WHIP gently in tub until creamy; spoon small dollops over dessert. Use small metal spatula to spread COOL WHIP over dessert.
Prepare using JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding.
Use Oreo cookies instead of Nilla Wafers.
For easy cleanup, line dish with foil before using as directed. To line the dish, place dish upside down and fit a piece of foil over top of dish, smoothing corners as needed. Remove foil. When you turn the dish over, the foil fits perfectly inside the dish. Use to prepare dessert as directed. When ready to serve the chilled dessert, use foil handles to remove dessert from dish before cutting into pieces.
|December 5, 2016||Filled under Desserts|
Ask me to tell you what my favorite desserts are and I will most definitely say homemade vanilla ice cream, old fashioned banana pudding, coconut pound cake, gooey chocolatey brownies and creme brulee. I get creme brulee anytime I can and have had some yummy ones here and there. They are, however, no match for homemade.
While it sounds intimidating, creme brulee is relatively easy to make. It a basic baked custard, but the magic happens when you melt the sugar on top. That cracking sound when you break through the crunchy top is an amazing. I’ve worked with a bunch of different custard recipes, but the one that is easiest, creamiest and practically foolproof was inspired by Ree Drummond and Alton Brown. Heavy cream makes it fabulous, but it’s still yummy using equal parts heavy cream and half & half. I also love a super vanilla flavor, so if you are a more subtle vanilla person, just use the vanilla bean OR the extract instead of both.
Creamy Creme Brulee
1 quart heavy cream
1 tablespoon vanilla extract
1 vanilla bean, split and scraped
1 cup sugar, divided
6 large egg yolks
1. Preheat the oven to 325 degrees F.
2. Place the cream, vanilla bean and seeds, and vanilla extract into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean.
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it starts to lighten in color. Add the warm cream a little at a time, stirring continually until well incorporated.
4. Pour the custard base into ramekins until they’re 3/4 full. Place the ramekins into a rimmed pan then pour enough hot water into the pan to come halfway up the sides of the ramekins. (Tip: Place the pan in the oven before adding the water.)
5. Bake just until the creme brulee is set, but still a little jiggly in the center. This will take about 40 minutes. Watch them carefully toward the end so that they don’t brown. Remove the ramekins from the pan and allow to cool for 30 minutes. Refrigerate for at least 2 hours and up to 3 days.
6. About 30 minutes before serving, remove the custards from the refrigerator. Divide the remaining sugar equally among the ramekins and give each one a little shake to spread it evenly on top. Using a torch, caramelize the sugar and create that amazing crispy top. This is the brulee part! (Another little tip – don’t forget to get the fuel for the torch, most torches don’t come with it.) If you don’t have a torch, this part can be done under the broiler.
You will be everyone’s very favorite person when you serve this incredible dessert! We usually double this recipe to ensure plenty of leftovers.
|November 30, 2016||Filled under Cakes|
Chocolate Salted Caramel Cupcakes
Bake Chocolate Salted Caramel Cupcakes for a delicious chocolatey treat! These salted caramel cupcakes created by Kraft are as cute as they are tasty and super easy to make.
|April 11, 2016||Filled under Desserts|
These tasty bite-sized Jigglers gems take the traditional flavors of peaches and cream to a whole new level. (Anything with condensed milk is a winner for me!) Give them a try for your next party or after-school snack.
|March 17, 2016||Filled under Main Dishes|
Honey and lemon have been besties for a really long time! Long touted for their amazing health benefits, these two pantry staples find their way into so much of my cooking. I’m a huge fan and if you haven’t tried Strawberry Limoncello Lemonade or Lemonade Fruit Salad, I definitely recommend giving them a try.
This Honey Lemon Chicken is a simple and flavorful recipe that my family requests pretty frequently. I’m happy to make it because it’s pretty healthy and I love it! Hope yours will enjoy it, too.
Honey Lemon Chicken
- 5 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- Salt and pepper
- 1 tablespoon olive oil
- Honey Lemon Sauce (recipe below)
- Optional toppings: toasted sesame seeds, thinly-sliced green onions, extra lemon zest, lemon slices
Honey Lemon Sauce Ingredients:
- 3/4 cup chicken stock
- 1/4 cup fresh lemon juice
- 3 tablespoons honey (more/less to taste)
- 2 tablespoons cornstarch
- Zest of 1 lemon
- Pinch of ground ginger
- Start off by making a quick marinade, simply combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag, and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours.
- When you are ready to cook the chicken, drain and transfer it to a separate plate. Season the chicken on both sides with a few generous pinches of salt and pepper. In a separate bowl, whisk the honey lemon sauce ingredients together until combined.
- Heat oil in a large sauté pan over medium-high heat. Add the chicken and sauté for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Transfer the chicken to a separate plate with a slotted spoon.
- Pour the (whisked) marinade into the empty sauté pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Feel free to also season with extra salt and pepper, or extra honey or lemon.
- Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the chicken immediately, topped with optional toppings if desired. Serve over rice over quinoa.
|March 11, 2016||Filled under Cakes|
This scrumptious dessert completely debunks the whole can’t-please-everyone thing. You absolutely can. Brownies. Cheesecake. Together in every bite.
Where’s my fork?
Brownie Bottom Cheesecake
Prep Time: 40min.
Total Time: 5hr. 40min.
Servings: 16 servings
- 1 pkg. (4 oz.) Baker’s Unsweetened Chocolate
- 1/2 cup (1 stick) butter or margarine
- 2-1/4 cups sugar, divided
- 5 eggs, divided
- 1/4 cup milk
- 2 tsp. vanilla, divided
- 1 cup flour
- 1/2 tsp. salt
- 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
- 1/2 cup Sour Cream
- Preheat oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
- Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
- Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
- Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.
Want to make it fancy?
Try swirling some raspberry preserves on top before baking. Mix mini-chocolate chips into the cheesecake batter. Add nuts to the brownie layer then serve with a drizzle of caramel. Don’t forget that homemade whipped cream is amazing on any of these varieties! Do you have any yummy ideas?
My absolute, hands down favorite recipe for traditional cheesecake is the one my Mom has made for as long as I can remember. It’s a real treat and perfect for any occasion!
|October 28, 2015||Filled under Frozen Treats|
Kraft is so clever! The ice cream inside the cake stays frozen while the s’mores topping toasts golden brown.
Prep Time: 30 min.
Total Time: 5 hr. 12 min.
Servings: 10-12 servings
- 14 graham crackers, divided
- 1/4 cup butter, melted
- 2 Tbsp. sugar
- 1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate
- 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
- 1 container (1-3/4 qt.) chocolate ice cream, softened
- 1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided
- 2 Tbsp. milk
- Heat oven to 325°F.
- Crush 8-1/2 crackers to form fine crumbs; break remaining crackers into rectangles. Place cracker crumbs in medium bowl. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan. Bake 12 min. or until lightly browned. Cool completely.
- Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 min. Spread chocolate mixture over crust. Stand cracker rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until filling is firm.
- Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. When ready to serve dessert, reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.
- Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Remove rim of pan before serving dessert.
Celebrate your next special occasion with this delicious ice cream cake that features flavors of the campfire classic. And as a bonus, it makes enough to serve a crowd.
Prepare using vanilla ice cream – or try it with your family’s favorite!
|October 2, 2015||Filled under Breads, Thanksgiving|
Why does pumpkin seem to make everything better? I’m in love with gingerbread, but Pumpkin Gingerbread? Holy cow! And this one adds crystallized ginger as a bonus boost of flavor. Both ginger and pumpkin are really good for you, so if you make the few little adjustments mentioned in the recipe, you actually have something you can eat *almost* guilt-free! (I recommend the portion-controlled muffin version.)
Gather up the ingredients, nothing unusual except maybe the crystallized ginger.
If you’ve never used crystallized ginger, it looks like this.
I pick it up at my local farmer’s market to get the best price, but it’s really simple to make your own. Here’s a great tutorial on the America’s Test Kitchen site.
The hardest part is mincing it because it’s so sticky. Just push on through it and you’ll end up with something like this (a bigger chop may be too much to bite into.)
I also like to use whole nutmeg. The flavor difference when you grate your own as you need it is incredible! I use my microplaner to grate it, but they also make graters specifically for nutmeg that actually store the rest of the nut for you.
Look how beautiful it is on the inside and it smells heavenly!
This is freshly grated nutmeg compared to ground nutmeg from a jar. You can find whole nutmeg in the spice aisle or at an Indian or Asian grocery. I pick mine up at the same international farmer’s market as the ginger. I typically use the same amount either way.
Now, there’s really no rhyme or reason to the order that this recipe adds ingredients once you pass the “cream the butter and sugar” part. It’s seems really random and defiant of everything you’re told about baking, but it works. You just have to take that leap of faith!
This is what it looks like right before you add the eggs. It reminds me of streusel topping.
I split this batch and made about 10 muffins and one large loaf of Pumpkin Gingerbread. Both varieties freeze and reheat well. It stays moist and delicious.
3/4 cup butter or vegetable shortening (coconut oil also works nicely)
1-1/4 cups brown sugar (I use brown sugar Splenda – scant 3/4 cup)
2-3/4 cups unbleached all-purpose flour (you may use 1-1/4 cups whole wheat flour and 2-1/2 cups all-purpose flour, if desired)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/3 – 1/2 cup crystallized ginger, minced
1/2 cup diced pecans or chocolate chips (optional)
3 large eggs
3 tablespoons molasses (you can substitute sorghum, but the flavor is much lighter than molasses)
one can or 15 ounces of pumpkin
Preheat your oven to 350 degrees Fahrenheit. Prepare your pans, either grease two loaf pans for loaves, or if you’re making muffins, grease 24 muffin cups or line them with cupcake liners.
In a large bowl beat together the butter and brown sugar until well blended.
Add flour, baking powder, baking soda, salt, spices, ginger and pecans (if you’re using them,) then mix well. The batter will get crumbly.
Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
Beat in both the molasses and the pumpkin until they are evenly distributed. Finally, stir in the chocolate chips (if you’re using them.)
Scoop the batter into the greased loaf pans or the muffin cups (fill in the cups about two thirds full.)
Place the muffins in the preheated oven for 18 to 20 minutes, or until they’re lightly browned on the edges and the middle springs back when touched. Bake the loaves at the same temperature for 50 to 55 minutes, or until a cake tester inserted in the middle comes out clean.
Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan.
Yields 24 muffins or two loaves.
Optional – this bread is pretty yummy on its own, but you can make it pop a little more by adding a quick orange glaze made from powdered sugar and a little orange juice (and maybe a bit of orange zest, if you have it on hand).