Bananas Foster Sundays

Awhile ago, my Aunt gave us these food clips. These food clips make an animal noise when you hold it open to clasp something. Well, I was using one of the food clips to seal a bag of cereal which made the monkey sounds. My son came into the kitchen to see what was going on. He told me that he heard his brother calling him. He is my little monkey and a very hungry boy. As expected from my son being a monkey, bananas are very popular at my house. To celebrate Mardi Gras, I figured I would attempt to make banana fosters. This dessert is very good. It may seem easy to make but it is easy to burn. My husband helped with igniting the flame. The kids thought it was very cool. 

Bananas Foster Sunday
4 Tbsp butter
3/4 cups light brown sugar
1/2 tsp ground cinnamon
pinch of grated nutmeg
4 ripe bananas, peeled and cut into quarters
1 nip of banana flavored liqueur
1 nip dark rum
Serve with vanilla ice cream, pound cake, whip cream and candied pecans and other desired toppings

Directions:

1. In a large skillet, melt the butter over medium heat. 
2. Add the brown sugar, cinnamon, and a little grated nutmeg.
3. Stir continuously until the sugar dissolves about 2 minutes.
4. Add the bananas and allow to cook for 2 minute. 
5. Flip the bananas.
6. Add the banana liqueur. Allow to cook until the bananas are brown.
7. Remove the pan from the burner and add the rum.
8. With a lighter, carefully ignite the rum. Allow the alcohol to burn while shaking the pan. Baste the bananas with the sauce.
9. Serve the bananas with the sauce over desired toppings.

Recipe adapted from Emeril.

One year ago.........................I made Blini Pancakes.
Three years ago.....................I made Rosemary French Fries.

Did you already know...........
-To promote bananas, restaurant owner Owen Brennan asked his chief to create a recipe using bananas.
-Chief Paul Blange created the Bananas Foster recipe.
-The dessert was named for Richard Foster who was Mr. Brennan's friend and frequent customer to the restaurant.

Mille-feuille

Alright, I thought this would be an easy dessert to make. Oh, foolish me. Even with the purchase of the puff pastry dough, this recipe has a lot of steps. I made the pastry cream, whip cream, and icing. We thought it was great. Since Valentine's Day is approaching, I decided to skip the chocolate on top. If you want to make a fancy dessert, this is a great choice. Just remember to wash your berries and allow them to dry before placing them onto the whip cream unless you like the streak look.

Mille-feuille aka Napoleon
1 box of puff pastry sheets
frosting (recipe below)
Pastry Cream (click here)
Whip Cream (click here) 
1 box of fresh raspberries

Directions:

1. Defrost the puff pastry dough according to the package.
2. Preheat oven to 400 degrees F.
3. Line a baking sheet with parchment paper.
4. Roll out the dough and cut into 3 equal pieces.
5. Transfer the dough onto the baking sheet.
6. Cover with parchment paper.
7. Place another cookie sheet on top and place a heavy oven proof dish on top.
8. Bake the puff pastry dough for 20 minutes or until golden brown.
9. Uncover and allow the dough to continue baking for another 5 minutes.
10. Remove from oven and allow to cool.
11. Once cooled, place one piece of the puff pastry onto a wire rack.
12. Evenly spread the white frosting on top of the puff pastry.
13. With the red frosting, create designs on top of the white frosting by piping or dragging a knife through lines. Set aside to set.
14. Place another piece of puff pastry on a serving dish.
15. Spread the pastry cream over the first layer.
16. Place the second layer of puff pastry on top of the pastry cream layer.
17. On top of the second layer, spread the whip cream on top.
18. Sprinkle fresh raspberries on top of the whip cream.
19. Place the frosted piece of puff pastry on top of the raspberry layer.
20. Refrigerate an hour before serving. 

Mille-Feuille recipe adapted from About.food.

Frosting:
1 cup powdered sugar
2 Tbsp unsalted butter, melted
2 Tbsp milk
1 drop red food coloring

Directions:

1. In a medium bowl, combine the powdered sugar with the butter and milk. (Add additional milk if needed for the desired consistency).
2. Remove 1/3 of the frosting and place into a small bowl.
3. Add the red food coloring and mix.

Frosting recipe adapted from Culinary Couture. 

One year ago............................................I made Spartak Cake.
Two years ago..........................................I made Vanilla Cupcakes.
Three years ago.......................................I made Wild Mushroom Soup. 

Did you already know.........................
-Mille-feuille name means cake with thousands of layers.
-Another name for mille-feuille is Napoleon.
-The dessert was not named for Napoleon Bonaparte since it was named before Bonaparte was born. 

Chocolate Whoopie Pie with Strawberry filling

Chocolate, strawberries, and whoopie -what more can one ask for this Valentine's Day? I even made the whoopie pies in a heart shape. I piped the batter onto the cookie sheet and filled the inside with more batter. The filling with the strawberries were a great addition.

Chocolate Whoopie Pie with strawberry filling
Chocolate Whoopie Pie:
8 Tbsp butter, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
1 cup buttermilk
2 tsp baking soda
1 tsp salt
1 cup cocoa powder
3 cups flour

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, cream the butter and sugar. Mix until fluffy.
4. Add the eggs and vanilla extract. Mix until incorporated.
5. Add the buttermilk and the baking soda. Mix until incorporated.
6. In a medium bowl, combine the baking soda, salt, cocoa powder, and flour. Mix until incorporated.
7. Slowly, add the flour mixture to the butter mixture. Mix until just incorporated.
8. Scoop the batter with a ice cream scooper onto the parchment paper.
9. Space the batter mounds about 3 inches apart. (Like cookie dough).
10. Bake the batter for 5 minutes. Rotate the pan and cook for another 5 minutes.
11. Remove the pan from the oven and allow to rest on the pan for 5 minutes before removing to a wire rack to cool completely.

Recipe by Jen of Sweet Morris. 

Strawberry filling:
8 Tbsp butter, softened
1/4 tsp salt
2 tsp vanilla extract
8 oz. marshmallow fluff
1 lb. powdered sugar, whisked/sifted
1 cup strawberries, chopped fine
2 Tbsp milk

Directions:

1. In a large bowl, cream the butter for a minute.
2. Add the salt, vanilla, marshmallow fluff, powdered sugar, and strawberries.
3. Stir until well combined. 
4. Add a little milk at a time until the desired consistency. 
5. (Add a little more powdered sugar if needed depending on the sweetness of the strawberries.)
6. Add a scoop of the filling in between two whoopie cakes. 
7. Gently press to sandwich the cakes to form a whoopie pie.

Recipe by Jen of Sweet Morris.

One year ago............................I made Pirozhki Meat Pies.
Two years ago..........................I made Chicken and Sausage Gumbo.
Three years ago.......................I made Nutella Molten Cake.

Did you already know...................
-The average strawberry has 200 seeds.
-The green top of the strawberry is called a calyx. 
-Madam Tallien (French Revolution aristocrat) was rumored to bath in strawberry juice.

Heart Peanut Butter Cups

I figured I would try making some homemade peanut butter cups for my honey. Since Valentine's Day is approaching, I figured I would make them in a heart shape. What a perfect Valentine to make instead of buying his traditional box of peanut butter cups. My daughter ate most of this dessert. She loved them. I told her she could easily make them since they are made by the microwave. My husband said they tasted just like the ones I buy him which is a nice compliment when you are trying to duplicate a recipe. If you are looking for something more handmade then bought for Valentine's Day, this is a nice gift.

Heart Peanut Butter Cups
1 (12 oz.) bag of milk chocolate chips
1 cup reduced fat peanut butter
1/2 cup powdered sugar plus more for the pan
1/8 tsp sea salt

Directions:

1. Spray a heart shape cookie pan with nonstick baking spray.
2. Dust the pan with powder sugar.
3. In a microwave safe bowl, add the chocolate chips.
4. Microwave the chocolate for two minutes. 
5. Gently stir and allow the chocolate to sit for one minute. 
6. Coat the bottom and sides of the cookie pan with the chocolate. 
7. Refrigerate for 1 hour.
8. In a microwave safe bowl, combine the peanut butter with the powdered sugar and salt.
9. Microwave the peanut butter mixture for 1 minute.
10. Spoon a little of the peanut butter mixture into the chilled chocolate cups. 
11. Refrigerate for 1 hour.
12. Remicrowave the remaining harden chocolate for 30 to 60 seconds.
13. Spoon the chocolate over the top of the peanut butter to cover. 
14. Chill the chocolate until hardened. 
15. If the chocolate isn't easily removed from the pan then carefully emerge the bottom of the pan into hot water. Make sure the chocolate doesn't touch the chocolate.

Recipe adapted from Todd Wilbur's Top Secret Recipes.

One year ago.........................I made Borscht Soup.
Two years ago.......................I made Chinese Chicken Noodles.
Three years ago....................I made Cream Cheese Lemon Cookies.

Did you already know..........................
-In 1928, H. B. Reese (former shipping employee of Hersey's Chocolate) created the Reese's Peanut Butter Cup.
-In 1930, the Reese's Peanut Butter cups sold for $.01.
-In 1963, the Reese's company was sold to Hersey Chocolate Company.

PB Blossoms

My daughter had been asking for the peanut butter blossom cookies for weeks. She loved these cookies. I mean she loved them. The cookies had everything she loves peanut butter cups with peanut butter cookies. I thought I was making those rounded cookies with the kiss on top. The recipe I should have used was located on the back of the Hersey kiss package. Since these cookies were more flat, I figured I would top these with the heart shape peanut butter cups.

Peanut Butter Blossom Cookies
1/2 cup sugar plus more for rolling
1/2 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter softened
1 egg
1 1/2 cup all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla extract
18 miniature heart peanut butter cups

Directions:

1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper. Set aside. 
3. In large bowl, cream the sugar, brown sugar, peanut butter, butter, and egg until well blended.
4. Slowly add the flour, baking soda, baking powder, and vanilla. Mix until just incorporated.
5. Shape the dough into 2 inch balls. 
6. Roll the dough into additional sugar to coat.
7. Bake for 10 to 12 minute or until edges are light golden brown.
8. Allow the cookies to rest for 1 minute. 
9. Press 1 miniature peanut butter heart into the center of each cookie.
10. Remove the cookies onto a cooling rack.
11. Allow to cool before serving.

Recipe adapted from Betty Crocker.com.  

 

One year ago.....................................I made Beef Stroganoff.

Two years ago...................................I made Health Bits Peanut Butter Cookies.

Three years ago.................................I made Teriyaki Beef.

Did you already know.........................
-Milk chocolate is the most popular chocolate.
-The average American eats over 10 lbs. chocolate a year.
-The average British eats over 19 lbs. chocolate a year.