Banana Cream Pie

Cream pies are a favorite in my family. Well, I guess I should say any type of pie is a favorite in my family especially if you ask my older sister or my father. Pies are always in high demand around here. I blame my mother for spoiling us. Growing up, we were lucky enough to have homemade pies made by her, who I will crown the "queen of pie making". Today I'm sharing my own recipe for banana cream pie. I don't know if it's as good as momma's but I gave it my best shot. 

Ingredients:

for the crust:

2c. finely crushed vanilla wafers

1/2c. melted butter

1/3c. packed brown sugar

for the filling:

3/4c. sugar

1/4c. flour

3 egg yolks

2T. corn starch

1/4t. salt

2T. butter

1 1/2t. vanilla extract

1-2 large bananas

2c. whole milk

for the meringue

3 egg white, room temperature

1/2t. vanilla extract

1/4t. cream of tartar

6T. sugar

Extras:
Caramel sauce, whole vanilla wafers, fresh bananas

Directions:

for the crust:

Preheat oven to 400˚F. Put vanilla wafers in food processor, pulse until ground into fine crumbs. Melt butter in microwave and cool slightly. Add cookie crumbs and brown sugar in pie pan, mix with hands or use a fork. Pour in melted butter, carefully using hands, combine butter and crumb mixture in pie pan and press crumbs evenly in to edges of pan. Bake for 8-10 minutes or until golden brown. Cool completely.

for the pudding filling:

In medium sauce pan over medium heat, combine sugar, flour, cornstarch and salt. Gradually stir in milk. Cook and stir until bubbly. Continue to cook and stir for 2 minutes, then remove from heat. Stir a small amount of hot mixture into egg yolks: immediately return to hot mixture and cook for 2 minutes. Stir constantly. Remove from heat. Add butter and vanilla. Pour into pie crust.

for the meringue:

In a stainless steel bowl, beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form and all of sugar has dissolved. Spread meringue over hot filling, sealing edges. Bake at 350˚F for 10-12 minutes, until meringue is golden. Garnish as desired. Let set in fridge for 2-3 hours. Enjoy!

Here's how I assemble this pie:
1. Make the crust, bake it for 10min. and cool completely.
2. Pour the caramel sauce in a thin layer on top of the crust
3. Slice 1 banana, place slices on top of caramel sauce.
4. Pour another thin layer of caramel sauce on top of bananas.
5. Pour pie filling on top of bananas and caramel. 
6. Slice another banana and put on top of pie filling
7. Make meringue topping, bake until golden brown
8. Drizzle caramel sauce over top of pie, garnish as desired. 

I don't use a traditional pie crust in this recipe but, if you want to, this pie would taste just as good. In fact, that's how my mom makes hers. Instead, I used a crumb crust. Most crumb crusts are made from graham cracker cookies. However, I chose to use crushed vanilla wafers, because in my opinion you can't eat banana pudding with out 'Nillas. It just can't be done. It's a classic combination and trust me, it's delicious! 

Ultimate Fudge Brownies with Walnuts

I happen to love chocolate and nuts together.  When I was growing up, my mom would make brownies and fudge she always put walnuts in them. So naturally that's how I make them too. This recipe has the best of both worlds, brownies and fudge. These brownies are absolutely to die for, rich, decadent and very chocolatey. Here's my recipe:

Ingredients

4c. semi-sweet chocolate chips

1c. dark chocolate chips

1 can sweetened condensed milk

4 eggs

1/2 c. butter

2c. sugar

1c. flour

1 T. vanilla extract + 1 tsp

1/2 t. salt

1 1/2 c. coarsely chopped walnuts

Directions

for the brownies:

Preheat oven to 325˚F. Spray baking dish with non-stick cooking spray. Place butter, dark chocolate chips, and 1 cup of semi-sweet chocolate chips in a large microwave safe bowl Slowly microwave butter and chocolate chips until completely melted. Stir in sugar with a wooden spoon. Add eggs. Add vanilla extract. Add flour and salt, mix well. Stir in 1 cup of chopped walnuts. Pour brownie batter into baking dish and bake for 30-35 minutes or until a toothpick can be inserted and removed clean. Let brownies cool completely.

for the fudge layer:

In a sauce pan over low-medium heat, melt remaining 3 cups of semi-sweet chocolate chips and sweetened condensed milk together. Remove from heat, and stir in vanilla extract. Stir in 1/2 cup of chopped walnuts. Pour and spread on to cooled brownies in an even layer. Let set up for a 2-3 hours. Enjoy!

The brownies without the fudge layer on top are delicious just on their own, but that fudge takes them to a whole new level. And, certainly if you are not a fan of nuts just don't put them in. The brownies will still be just as tasty. If you're having a chocolate craving these will definitely hit the spot!

Thank you so much for stopping by my blog! 

Monster Cookies

It's back to school time again! This is always an exciting time of the year. It means fall is just around the corner, and fall is my favorite season. I would like to share my recipe for Monster Cookies with you guys. These cookies have everything but the kitchen sink in them. They are fun to make and fun to eat. Kids (and adults) will love them.

Ingredients:

1 1/2c. packed brown sugar

1/2 c. granulated sugar

1/2 c. butter, room temperature

1c. chunky peanut butter
2c. quick-cooking oats

1c. all-purpose flour

3 eggs

1 T. vanilla extract

1 1/4 t. baking soda

1 1/4 t. baking powder

1/4t. salt

1c. plain M&M candies

1c. semi-sweet chocolate chips

1/2. c. raisins

1c. pretzels, lightly crushed

Directions:

Preheat oven to 350˚F. In a large mixing bowl, cream butter, peanut butter, and brown and white sugars together with mixer until well blended. Add eggs, one at a time, mixing well after each addition .Mix in vanilla extract.  Next add in all dry ingredients: flour, oats, baking soda, baking powder, and salt mix until well combined. Once cookie dough is well mixed, stir in candies, chocolate chips, raisins and pretzels by hand with wooden spoon. Make sure all ingredients are evenly distributed. Drop cookies on to baking sheet, using a tablespoon, cookie scoop or small ice cream scoop. Bake for 8-10 minutes until golden brown. Let cookies rest on baking sheet for 5 minutes, then place them on wire rack to cool. Enjoy!
Makes approximately 3 dozen cookies. 

Feel free to add in whatever you like. I'm a bit of a choc-a-holic so I used M&M's and chocolate chips but you don't have to. Also, because I used pretzels I omitted table salt from the recipe. I love experimenting with different textures and flavors. Just use whatever you have on hand, there are no rules when it comes to baking except to always be creative and have fun. Thank you so much for stopping by my blog. I hope you give these cookies a try, and make sure to share them with someone you love. 

Classic Red Velvet Cake with Cream Cheese Icing

Ingredients

Cake

1. 2 1/2c. cake flour

2. 1/4c. unsweetened cocoa powder                          

3. 2 c. sugar

4. 1 1/2c. oil

5. 2 eggs

6. 1 tsp. salt

7. 1c. buttermilk

8. 1 T. white vinegar

9. 2oz. red food coloring

10. 1 1/2t. baking soda

11. 1 t. vanilla extract

Cream Cheese Buttercream Frosting

1. 8 oz package cream cheese, room temperature

2. 3/4c.. unsalted butter, room temperature

3. 1/2c. vegetable shortening

4. 1 1/2 t. pure vanilla extract

5. 8c. powdered sugar, sifted

6. 1/2c. milk

Directions

for the cake:

Preheat oven to 375˚F. Spray baking pan(s) with non-stick cooking spray and set aside. In a medium mixing bowl, sift together flour, salt and cocoa powder and set aside. In a large mixing bowl, combine oil and sugar (beat with electric mixer for approximately 2 minutes or until well combined.) Next mix the eggs in one at a time. Add vanilla extract and red food coloring until well blended. Slowly add flour mixture to wet ingredients alternating with the buttermilk. In a separate bowl combine vinegar and baking soda then add mixture to the rest of ingredients. Mix all ingredients until well blended for a few seconds, making sure to scrape down sides of the bowl. Pour batter into prepared baking pan(s), bake for 30-35 or until a toothpick can be inserted into center of cake and is removed clean. Let cake rest in baking pan(s) for 10 minutes, then remove onto wire cooling rack. Cool completely before frosting.

for the frosting:

In a mixing bowl, combine room temperature cream cheese, butter, and shortening together until well blended. Add in vanilla extract. Mix in powdered sugar until all ingredients are well blended. Slowly add milk into the mixture, little bits at a time. Frosting should be smooth and creamy in texture. If frosting is too thin add more powdered sugar one tablespoon at a time until desired consistency is reached. Likewise, if frosting is too stiff add in milk one tablespoon at a time. Frost cake using an offset spatula. Decorate and garnish as desired. 

This weekend my little sister graduated with her master's degree in social work. So proud of her! This special cake was created by me to celebrate her achievements. Congratulations Merry! 

White Chocolate Cake with Raspberry Filling and White Chocolate Ganache

White Chocolate Cake with Raspberry Filling and White Chocolate Ganache

Ingredients:

Cake

1. 3 1/2 c. cake flour

2. 4 tsp baking powder.

3. 1 1/3 c. whole milk

4. 1 t. double-strength vanilla extract

5. 8 egg whites

6. 3/4 c. unsalted butter, softened

7. 1 c. granulated sugar

8. 1/2 c. sour cream

Raspberry Curd Filling

1. 1/2 c. unsalted butter

2. 1 pint fresh raspberries or 12oz package of frozen raspberries, thawed

3. 5 large egg yolks, slightly beaten

4. 3/4 c. granulated sugar

5. 2-3 tsp. fresh lemon juice

White Chocolate Ganache

1. 8oz white chocolate for baking

2. 2/3 c. heavy whipping cream

Frosting

1. 6oz white chocolate for baking, chopped

2. 8oz cream cheese, softened

3. 1/4 c. unsalted butter, softened

4. 1/2 t. double-strength vanilla extract

5. 2 c. powdered sugar

Directions

for the cake:

Preheat oven to 325˚F. Spray two 8" baking pans with non-stick cooking spray and set aside. Combine flour and baking soda in small mixing bowl, whisk together and set aside. Combine milk and vanilla extract in a liquid measuring cup and set aside. In a large mixing bowl (stainless steel is best), beat egg whites on high speed until stiff peaks form and set aside. In a separate mixing bowl cream together the softened butter and sugar on medium speed until fluffy; beat in sour cream until smooth. On medium speed, alternating with milk mixture add flour mixture in small amounts mixing until smooth. Whisk in one-third of egg whites, then fold in the rest. Divide batter evenly between baking pans. Bake for 17-20 minutes or until a toothpick can be inserted in center and comes out clean. Let cool in pans for 10 minutes then remove from pans. Cool completely before frosting.

for the ganache

Place chocolate and cream in a double broiler or heavy sauce pan. Cook on very low heat just until chocolate is melted, stirring frequently. Remove from heat and let cool completely. Refrigerate overnight. Beat chilled ganache with an electric mixer and set aside until ready to use.  

for the raspberry curd

Melt butter in a large sauce pan over medium heat. Add raspberries, egg yolks, sugar and salt, mash berries as you cook. Stir frequently at first, then constantly at the end, until thickened. This will take approx. 10 minutes. Pour the mixture through a mesh strainer over a bowl, pressing on the solids to extract as much liquid as possible. Let cool to room temperature, the mixture will thicken as it cools. Stir in lemon juice. Cover and refrigerate until ready to use.

for the frosting

Melt chocolate in microwave on high 1 to 1 1/2 minutes, stirring every 30 sec until mostly melted. Let stand for 3 minutes. In a large mixing bowl, combine melted chocolate, cream cheese, butter and vanilla, beat on medium speed until well mixed. Gradually add powdered sugar, beat well until spreading consistency.

Assembly

place one layer cake on cake board, spoon the white chocolate ganache in the center of cake and spread to edges using an off set spatula creating an even layer. Spread the raspberry curd on top of the ganache layer. Place the second cake layer on top of fillings and cover entire cake with white chocolate frosting using off set spatula. Decorate as desired. Garnish with fresh raspberries, white chocolate truffles, or white chocolate curls. 

I made this cake for my little sister's 20th Birthday. It's full of some of her favorite things, raspberries and sunflowers. I hope she loves it!

Red, White, and Blue

Happy 4th of July everybody! These are my patriotic red, white and blue cupcakes. They are a white cake with red and blue sprinkles mixed in the batter for a "confetti" cake look. The flag design on top is made from small vanilla buttercream rosettes. Thanks for visiting my blog! I hope everyone has a safe and fun holiday.

Confetti Cake

This particular cake was for my big sister, Stephanie. She is truly a super star! She loves confetti cake. I made this cake using a cake mix, you can find several different varieties of "confetti" cake mixes. My favorite one is rainbow chip by Betty Crocker. It's frosted with ready to use rainbow chip icing by Betty crocker. It is also very easy to make your own version, just add multi-colored sprinkles to white cake batter and vanilla icing.