Banana Cream Poke Cake

Happy Spring!  I mean, happy "Calendar Spring" but still winter!  We had 2 inches of snow, but don't worry, it was 72 the next day.  If, in fact you were missing the snow it is OK, it snowed again 2 days later and we followed that up with some thunderstorms.  I mean, SERIOUSLY?  Mother Nature is like a mom, laying on the bed, grunting and groaning, twisting and shaking trying to get a pair of skinny jeans on from last year.  Ain't happening girl.  I just want Spring.  I just want thunderstorms, and sun, and flowers popping out of the ground and to put my patio together.  Is that SO much to ask when in fact, it is supposed to be Spring?

I digress..

I hope you all had a blessed Easter!  I cooked a feast, as usual, I needed about 10 more people to eat according the amount of food I made.  I just have this issue, I would rather way over cook and have days of leftovers, than to have someone walk away from my table still hungry.  No, it isn't going to happen.  However this year, I decided to stick with one dessert.  "Banana something" was requested.  I wanted easy, because as it happened, I was up hurling my guts out the entire night before Easter.  To much information?  Sorry.  I had no energy so, thankfully we were eating late and I could cook and rest and cook and rest.  Mom power is amazing.

This was an easy recipe I came up with, to satisfy the "banana something" request and still make it a little special for Easter!  I hope you love it!

1 yellow cake mix, prepared according to package direction.....
1 tsp baking soda
3 mashed bananas (if bananas aren't ripe, microwave them until soft, then mash!)
1 tsp banana extract (can use vanilla instead)

Prepare your yellow cake mix as directed.  In another bowl, mash bananas and baking soda together.  Add into the cake mix and add your extract.  Mix to completely combine.

Spray a 9x13 cake pan with nonstick cooking spray.  DO NOT PREHEAT YOUR OVEN!

Place cake in the oven and then turn oven on to 350 degrees F.   Bake at 350 F, for approximately 1 hour.  Let cake cool completely before moving on to the next step.

Poke holes in your cake.  I used the hand of a wooden spoon to make large holes for the thicker pudding!

2, 3.4 oz boxes banana pudding
milk

Prepare according to package directions and pour over entire cake, covering the entire top!  It will likely settle on top a bit, but that is a good thing!  Refrigerate for 1 hour!

Frosting:

7 oz container of Marshmallow Fluff
8 oz container whipped topping
1/2 tsp vanilla extract
Chocolate Jimmies or Nuts of your choice for the top!

Whip together all ingredients except sprinkles.  Whip until fluffy and completely combined.  Frost cake and add sprinkles or nuts of your choice!  Refrigerate until ready to serve and keep refrigerated after!

ENJOY!

Strawberry Banana Pops

Long time no see friends!  Phew!  Been a long handful of months, and I am overjoyed to say I am back.  I think I took the time I needed.  I still feel sad, and have to have moments of complete breaking down, but, I think I am ready to get back to what I love most!  I have missed your comments here, our chats on social media and just knowing your prayers and thoughts were with me and my family, was heartwarming.

Let me tell you about my surroundings while I get my first blog in a couple of months up.  Some of you may or may not remember, I ALWAYS wear lipstick when I am writing a blog.  It empowers me.  There is pretty much nothing I can't do, with a good lippy on my face!  Listening to some old Lionel Ritchie. Stevie Wonder and Luther Vandross.  My tiny lady (dog) Sofia, is at my feet.  It is sunny and hot outside, but I have the blinds drawn and the light off where I work.  I like to edit photos in a dim room.  I find it relaxing and with my vision issues, it is easier on my eyes.  OH, don't forget my huge orange ball jar glass that is next to me with ice water.  If I randomly type lyrics to a song, I can't be held responsible.  I usually do ok, but it has been awhile!!

I had my 2.5 year old granddaughter over last night.  She stayed the night with Nonna and Pop Pop.  I am becoming increasingly mindful of what I feed them.  Never thought THAT would happen.......  But they are the single most important people alive in my world, and I will only try to do what is best for them and their health.  They are the most precious little gifts.  Anyway I wanted a popsicle recipe that was really wholesome and good.  Sure it has a little bit of sugar, but, they are going to love the heck out of these.  My husband did.  I foresee lots of different varieties in our near future but, I shopped produce that was on sale, and that I had on hand to use and we came up with these simple pops.  I also like the smaller size.  Each one holds approx 1/3 cup of mixture.  I needed some new popsicle molds, these were .99 at Walmart and ended up ringing up .52!  I will take them!  I sort of like that they are all one piece except the lids.

Am I rambling?  I thought so, this just feels so awesome, I want to stay with it as long as I can!  Lucky for me I tested (successfully) 2 other recipes today so I get to ramble two more times this week!

Here we go, easy recipe, a sweet, tiny bit tart reward comes after a few hours in the freezer!  I hope you enjoy!

You will need:
2 bananas
1 cup sliced strawberries
2 strawberries that you cut up small (set aside)
1 T. granulated sugar
1/3 cup water

Add all ingredients to your blender or food processor.  I used my blender.  It might take a second to get it going, but it will, and then blend until smooth.

Next, take your finely diced up strawberries that you set aside and put a few into each mold.  Just drop them in until you have used them all!

Now fill the molds up with the blended strawberries and bananas mixture.  These molds can be filled to the top but be careful that yours might need to stop just shy of the top!

Pop them into the freezer and let freeze at least 4 hours.  You might need to dip your mold into some warm water to loosen them, however, I didn't need to do that.  I think it sort of all depends on the molds you use.

Enjoy these sweet, fruity, frozen treats on a hot day!!

Glad to be back...........

Banana Cupcakes with Whipped Peanut Butter Ganache

Let me start by thanking Melissa Whitefoot, for requesting this recipe.  It is my goal to make as many kinds of cupcakes in this, my birthday month as possible.  So make sure to get your requests or ideas in, because it may be YOUR idea that I make next!!   Let me also, tell you, how difficult this actually was.  Seriously, it doesn't seem like it should have been but, trust me, it was!  I think they turned out perfect in the end and isn't that what matters?  Let me tell you of my debacle!

This recipe was supposed to be up a couple of days ago.  However, each attempt at this, kept turning out more like a muffin or bready.  Though the flavor was great, I was disappointed with each try because, well, I wanted cupcakes, not bread and not muffins!

Then, I got a call from my sister Peg.  She is my fellow cake mix addict, and friends, after our conversation I decided to "turn tot he mix".  After 4 tries, and pounds of bananas, and more muffins than I knew what to do with, I thought, let me just go "there".   I mean it was already a CAKE mix.  How could this turn out bad?  And why was I beating myself up so much for "resorting" to a box mix when I am loud and proud about how I have 10 in my pantry at any given time?!?  I made a decision, at that moment, that no matter what I did, I couldn't mess this one up.  And boy was I right.  Perfection.  The perfect flavor combo if you enjoy these flavors, one doesn't outweigh the other, and well, just trust me.

Just a note, though I did use a half of a teaspoon of banana extract you do not NEED it.  If you can get it, I would say, go for it, I find mine actually at my Asian grocery store, but, you don't have to have it.  Don't use vanilla, just let the banana that you use give you the flavor you need.  Also, when you mash your banana, leave some chunks, it leave little pockets of banana goodness that pureeing them would just mess all up. 

Let's get on with this!  I am going to give you the ganache recipe first, as you will need to let it come to room temperature and then refrigerate. 

12 ounces peanut butter chips  (not regular peanut butter friends, you need CHIPS)
1 cup heavy whipping cream
1 T. butter

Place your chips into a bowl.  Set aside.  In a small pot, place  your heavy cream and watch for it to create some bubbles on the outside.  You don't want to boil it, just "scald" it.  Pour it over the chips, without stirring or disrupting them, let it sit for 30 seconds.  After 30 seconds, begin to mix with a whisk.  Whisk until the peanut butter chips are melted, add in the butter and whisk until incorporated.  Set aside.

1 yellow cake mix
1/2 tsp. banana extract or essence
3 bananas just crushed up with a fork. (leave some chunks)

Preheat oven to suggested temperature on the box.  Prepare according to package directions adding in the extract and the bananas.  Don't worry about the size of your bananas just make sure they are nice and ripe and sweet!  Line your cupcake tin with papers.  This will make exactly 24 cupcakes.  Bake for 24-28 minutes.  You need a few extra minutes with the extra moisture from the bananas.  Take out and let cool completely.

Now place your ganache in your stand mixer or in a bowl if using a hand mixer.

 Now whip that ganache....(Every ounce of me wanted to say, whip it, whip it real good).  Anyway whip until the color lightens, it becomes large in volume and it has the texture of almost a whipped cream.  This will be just enough icing for 24 cupcakes.  Don't use a ton or it will over power the mild banana flavor!!

Leave them plain or garnish with some sprinkles or decorations!!

Dig in and trust me when I tell you, if the combo of peanut butter and banana is your thing, make someone hide them from you.  They are moist and pure sunshine in your mouth!

ENJOY!

Bananas Foster Calzones

Doesn't this sound amazing?  I know!  It IS amazing! 

My daughter in law loves all things banana, caramel, strawberry, etc.  I decided to make these for her, and let her help.  Or rather, let her eat the leftover filling! HA!  We are enjoying spending time together, in the kitchen and out.  I had contemplated a dessert calzone for some time, but when I mentioned it to her she said, "OMG can you put bananas foster INSIDE of it"?  Well of COURSE I can dear Kayla!

There is one thing I would suggest.  Unless you have a tried and true pizza dough you can buy, MAKE YOUR OWN!  Try my recipe, because it is BOMB! (pizza crust)  

Now, out of one recipe of pizza dough you will get 3-4 calzones.  When you make the filling keep in mind, depending on the size of your calzones, and amount of filling you use, you may have a bit leftover.  Oh darn it.  I guess you could put it on ice cream.  Oh darn it.  Or eat it right out of  the bowl.  Oh DARN it.

Ok, we know this is going to be amazing, and easy, but there are a few steps, so let's get started.

You will need:
2 balls of pizza dough
1 cup caramel sauce, divided (I used ice cream topping)
6 bananas, sliced
1 cup brown sugar
1 tbsp. butter
pinch of salt
1 egg
powdered sugar for dusting (optional)

In a bowl, combine, sliced bananas, 1/4 cup caramel sauce, salt and brown sugar.  Just gently mix to combine and set aside.  Divide each dough ball into however many calzones you want from each.  Roll out one calzone at a time, place the filling on one side of the circle and fold the other over.  Press to seal, and then use a fork to ensure they are sealed.  Do this with each calzone and then place on a parchment paper lined baking sheet.  Whisk one egg and a tablespoon of water together and using a pastry brush, egg wash the top and sides to help it brown beautifully!   Preheat the oven to  350 and bake 14-20 minutes depending on the size.  You will know when yours are done, they will be golden brown!

While they are cooling, combine, butter and the rest (3/4 cup) of the caramel sauce in a small saucepan.  Heat until the butter is melted and the sauce is smooth.  Serve calzones with ice cream and drizzle this sauce over the top and hit it with some powdered sugar!   See where I didn't seal mine in the photo?  I decided it was the perfect one to show you, since you can see the bananas and sauce inside!

Oh-la-la!

Chunky Monkey Cake

You know "chunky monkey" can only mean 2 things. CHOCOLATE and BANANA.  I know, there are a few other things in the famous ice cream, but for me, just the chocolate and just the banana please.  Combine it into a moist cake and I am goin' down kids.  DOWN!

I wanted this to be bars.  I turned out cake.  I mean, it COULD be classified as bars.  You just should eat it with a fork, BUT, you don't have to.   I think I like it this way.  I know I like it this way or I wouldn't have posted it for you.  (can you tell I am beyond tired?)

Anyway, if you follow me on Facebook or if Facebook actually shows my posts to you, you will see what I did with these last night.  HA!  I packed a container full to send to work with my hubby, only I planted a fake rubbery, looks like it was cut off finger into the container.  These are the things I do that just make me chuckle to myself.  They found it and I got an email back saying, "it's ON like donkey kong".  He will never shake me.  I will always be the better prankster.  Always. 

Here is the recipe, it is easy and quick and boy is it delectable!

1/2 cup butter, softened
2 cups sugar
3 eggs
2 very ripe bananas (if not ripened and mushy, microwave for a couple of minutes to soften)
1 tsp vanilla
pinch of salt
1 tsp baking soda
2 cups whole wheat flour
2 cups milk chocolate chips

Preheat your oven to 350 degrees.  In a large bowl, combine butter, and sugar until mixed completely.  Add eggs, one at a time until completely mixed in.  Now if your bananas are soft, through them right in and if you are using a stand mixer or hand mixer they will just break up on their own.  Even if you are hand mixing you should be fine.  Now toss in the rest of the ingredients, salt, baking soda, flour, vanilla, and then chocolate chips.  Don't over mix!  Pour mixture into a greased 9x13 pan and bake for 25-30 minutes.  When a toothpick comes out clean, it is done!  Let cool completely and then drizzle with icing.  (recipe below)

Icing
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp. milk

Mix together until combined and drizzle over cooled cake.

Your "chunky monkey lovin'" Chefwannabe

Mile High Banana Cream Pie

I finally did it!  I have been talking about and thinking about banana cream pie for SO long.  I don't know why I didn't just do my own thing to begin with.  I guess, because I was sure the perfect recipe was out there.  Well I am here to tell you it isn't, or rather, it WASN'T, but it is now!

For those unaware of my plight, I was trying to replicate a pie that I had at my husband's 40th birthday that someone brought.  It was mousse-ee, not custard-ee.  It was tall, and decadent and perfection.  Now, this is coming from the girl who doesn't like bananas!  I like banana flavor just not bananas.  All slimy and mushy, ick.  And even though I was going to incorporate ZERO fresh nanners into this masterpiece my friend Danielle from @ Hugs and Cookies XOXO convinced me that to leave them out would be tragic and unforgivable.  FINE, I said, I will.  I did, and boy did she save my behind! 

I realize many banana cream pies are topped with coconut.  For the love of banana cream pie....WHY?  Coconut cream pie, I understand.  But, why?  It isn't suntan oil, some things just shouldn't be mixed!  Anyway, I did not top mine with coconut, not fresh, not toasted, not shredded or sweetened, NONE.  Now a few crushed macadamia nuts might have been good on top.  Mental note has been made. 

Many banana cream pies are made with meringue, but since I was doing it MY way, I chose a Chantilly Cream topping.  (sweetened fresh whipping cream).  Two recipes, BOTH very easy for the price of 1.  Now where else do you get THAT sort of deal?

Here is the recipe.  As usual I will make notes of the helpful or sarcastic type in parenthesis. LOL

You will need:
1 9inch pie shell  (make your own with my recipe here, or buy one.  You just need 1 crust)
3 cups heavy cream
2- 3.4 oz boxes INSTANT Banana Cream Pudding
1/4 tsp banana flavoring (optional)
2 tbsp milk
1 banana sliced (use more if you groove on the slimy things, 2 would be about right)

If you chose to buy a pre-baked pie shell the next few steps can be skipped.  If you made your own (standing ovation for you) or you bought just the unbaked crusts, keep reading.

Preheat your oven 425 degrees.  Lay your dough, after it has been rolled out, into a deep 9 inch pie plate.  Make sure to use a fork and prick the pie all over so it doesn't  puff out on you.  Bake for 15 minutes at 425 and then reduce heat to 375 and bake another 10-15 minutes.  Remove from oven and let cool completely!

Now for the filling....in a stand mixer or in a bowl and using an electric mixer (or whisk if you are that motivated) beat your COLD heavy cream until it is whipped but not all the way to whipped cream.  Add in both packages of instant pudding and whip until it is stiff.  Add in milk and flavoring if you choose to use it.  You could also add a drop or 2 of yellow food coloring if you felt so inclined.  Whip just a few seconds longer until combined.  Use a rubber spatula and clean off the sides of the  bowl, give it a few folds and put aside. 

Now, slice your bananas and add them to the bottom of your pie crust.  I used 1 but you might want to use 2 or 3 if you really love bananas!  Spoon your banana cream on top and spread evenly or mound up a bit higher in the middle like I did! 

Now for the topping! 

Chantilly Cream:
2 cups COLD heavy whipping cream
1/4 cup+1 tbsp powdered sugar
1 tsp vanilla

Whip cream until almost whipped.  Add in sugar and vanilla and continue whipping until it is whipped cream!  I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie. 

Refrigerate for at least 2 hours!!! 

Serve, and make sure to have plenty of napkins for BEFORE the pie.  Your company will drool just watching you cut it!

Your "ate the filling, crust and cream, left the bananas" chefwannabe

P.S.  Heavy cream whips twice as fast if your whisk and bowl and cream are ICE COLD!  Toodles!  Oh and one more things, I am the one who picked whipped cream on Facebook, so to all you whipped cream lovin' people.......I am right there with ya! <3

Banana Bread. Simple. Delicious.

Fall is a comin'!!  Yes it is!  The end of this summer has been SO hot, I welcome fall!  I love the turning of the leaves, and the crisp morning air.  Halloween and Thanksgiving, I mean, what is not to love about fall?!?

In the house, it means new smells for candles.  Apples, Cinnamon, sugar cookie candles, the list goes on!  And in the kitchen it means soups, breads, and all things that warm you from the inside out!  Warm breads with butter dripping off.............YUM!

This recipe is a very simple recipe. It makes the perfect little loaf of bread and it freezes fabulously.  I am not a huge fruit fan, of any kind.  But.....banana bread, well, banana bread is a whole different ballgame folks.  I did not put nuts in this loaf since it was for my sister who hates them.  Normally I would definitely add in nuts and maybe even some choc chips!  Shhhh......don't tell anyone!  And for the record, I don't even smash the bananas first, it all goes head first into my stand mixer and POOF.  Magic.

So, in order to properly greet the new season, make this bread, and have a warm piece with a great cup of coffee on a Saturday morning!  AND.....have you ever made french toast from banana bread?  Uh-huh....put that idea in your back pocket my friends!

You will need:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/2 cup butter, softened but NOT melted
2 tbsp milk
1 tsp vanilla
4 large bananas
1 1/2 cups sugar
1/4 tsp salt
1/2 cup nuts (optional)
2 tbsp melted butter and 2 tbsp brown sugar for the top (optional)

Preheat oven to 350 degrees.  In a bowl combine all ingredients except flour.  Mix until completely combined.  Add in flour and mix just until it is mixed in.   If you are adding nuts, fold them in at this time as well.  Pour into a greased loaf pan and bake for 60-70 minutes. 

This bread is so good.  And could it be simpler?  When you take it out, while it is still hot, you can drizzle a little melted butter over the top and then sprinkle on some brown sugar and let it melt!

Your "autumn is in the air" chefwannabe