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!

Wet Nuts (Walnuts)

Teehee.  You read it right, "Wet Nuts"!   They still make me giggle like a teenager.  Either because I am just that immature, or I just let my sense of humor roll most of the time. 

When I moved to New Jersey, my first trip to the boardwalk is where I was introduced to the ole "wet nut".  Oh my gosh, I just keep laughing.  Anyway, we got ice cream and my husband (then boyfriend) orders wet nuts on his.  I was like, "WHAT is THAT"?  I mean, let's just be honest, if you haven't ever heard of them, I know you are chuckling, and I, who tends to be a bit more dramatic at times, almost lost my marbles.  I could tell he was mortified, but did it stop me?  No.  For days afterward, I still giggled.

So what ARE wet nuts?  They are toasted walnuts, in a syrup flavored or made from maple syrup.  Now there are as many versions of this as there are people who make it.  Where I live maple syrup is pretty pricey.  When I tell you what I used, you might die.  I used regular pancake syrup.  Now for a special occasion or for guests I would use maple syrup, but for just us at home, I went with a more budget friendly choice.

Oh NO, I forgot to say, this is NOT healthy.  Wet nuts are NOT good for you.  Hold on, I need to gather myself. 

Anyway, these are an Atlantic City Boardwalk tradition and I hope you enjoy them too!  I think you could even put this on top of cinnamon rolls, apple pie, etc.  Oh yes!  Wet nuts galore!

I store these in a small jar in the fridge for up to 2 weeks.

12 ounces walnut pieces (toast in a 350 degree oven for 10 min)
3/4 cup maple syrup or regular pancake syrup
1/2 cup light corn syrup
1 tsp. vanilla or maple flavoring or both!

After walnuts are toasted combine all ingredients until well mixed.  Place in a container or jar with a lid and keep refrigerated.  Mine keep up to 2 weeks this way!  Top ice cream, or anything else you can think of.  Let me know what you use yours for!!

ENJOY!

Homemade Vanilla Ice Cream with Peanut Butter Sauce

Heaven, pure heaven.  Now I don't know how YOU feel about peanut butter, but let me tell you, we LOVE it.  My husband has been making this peanut butter sauce for years, and he and our son add it to shakes, dip fruit in it, etc. 

As for the vanilla ice cream.  Creamy, sweet, and decadent!  My husband said, "OMG, do you remember when Breyers was GOOD?  That is what this tastes like".  I guess that was a compliment.  I like knowing what is IN my ice cream and I enjoy the whole process of creating different flavors.   There is just little, in my opinion, that compares to homemade ice cream.  As a kid we would almost always make it on the 4th of July.  That was about the only time we did.  My dad would borrow someones ice cream freezer, we would continuously feed it rock salt and ice, we might get a crank one, that we had to crank or sometimes an electric one to plug in.  Granted, you can make a lot more ice cream with one of those full sizers, but my counter top version is perfect for me.  This is the one I have and I LOVE it.

IF you do not have an ice cream freezer, this can be made without it.  Put it into a container with a lid and freeze.  When it has been in the freezer for 1 hour, remove and stir it.  Do this again after the second hour.  Let freeze until it is at the desired consistency you want! I don't like sharing recipes that require specialized equipment.  It goes against my idea of sharing food that is accessible to real people, EVERYWHERE and without having to buy hundreds of dollars worth of specialized equipment.  I made 2, maybe 4, batches (lol), made half with my machine and half without, there is zero difference so I was very excited!

You will need to follow your machines directions on preparation of the equipment.  My freezer bowl has to be in the freezer 12-24 hours before using, so make sure to check that out!!

Here we go!!

Vanilla Ice Cream
2 cups heavy cream
1 cup milk
3/4 cup granulated sugar
1-2 tsps vanilla extract
pinch of salt

Combine all ingredients in a bowl.  Whisk until smooth and creamy. 

Cover and refrigerate for 1-2 hours.  Carry on with your ice cream makers' directions on freezing.  Mine took about 15 minutes, at which time it was like soft serve ice cream.  Since I wanted it harder, I put it into a container, covered, and put into the freezer for at least 2 hours, it can stay as long as overnight.  Proceed with the manufacturers directions on your ice cream maker

Peanut Butter Sauce
1 cup creamy peanut butter (you could use crunchy if you like)
3 tbsp. brown sugar
1 tsp vanilla extract
1 cup milk (any milk)

Combine in a small saucepan and heat until sugar is dissolved and peanut butter is melted.  Mixture should be smooth!  Remove from heat, serve over your ice cream warm or let it cool and use it cold, the choice is yours.  Store in the refrigerator in an airtight container.

(When you go to reheat this, you might need to splash it with a little milk to get it smooth and creamy again.)

ENJOY!!!

P.S  Did I tell you how I acquired this ice cream maker?  Flea market, a husband whose wife had an affair on their honeymoon, so he took all of their wedding gifts to the flea market, I got this baby for 5.00! 

Your "I scream you scream we all scream for HOMEMADE ice cream" Chefwannabe

Homemade Caramel Sauce

Oh boy.  Do I have alot to talk about today. 

Seriously, I haven't botched in the kitchen this bad since my blackened yeast rolls.  I even shared a photo of those with you on Facebook, but today, was completely horrendous.  Tragic really.   I thought I was going to be defeated by this recipe.  I have made it a million times, BUT, I haven't made it for probably, 6 or 7 years now.  I thought my touch was gone.  In fact as I poured the first seized batch down the disposal, I kept my composure, brushed it off and started again.  As I dumped the second seized batch down the disposal, I considered everything I might have done wrong, and though I felt defeated, as my husband would say, I "picked myself up and brushed myself off".  I beckoned the aide of a few fellow foodie blogger friends.  I got some good tips, a little "insurance" and decided to give it another shot.  I mean, heck, I had already pitched a good 7.00 in ingredients, what was a few more if it didn't turn out?  (You will see why 7.00 is a considerable amount considering the ingredients)

I assure you, you can NOT mess this recipe up.  I used both forms of "insurance" offered, there was no way I was going down, not THIS time.  I did it.  And I know, this is so easy, but it is SO easy to ruin too.

You are going to need a few dance tunes for this one.  You have to spend a considerable amount of time watching the pot.  Literally.  I had some old jams, "Beautiful Life" Oh oh oh oh.......  Some Fugees, "Killing me Softly", those kind of old jams.  I danced like nobody was watching...OK I THOUGHT nobody was watching.   Anyway you know how I roll with shakin' and bakin'.  You need music.  DO NOT, leave the stove.  Especially if this is the first time you have made this.

You CAN do this without use the "insurance policies" but as the daughter of an insurance man, I wouldn't be without it.  ONE bit of crystallized sugar falling back into the mix can ruin it all.  Please, USE INSURANCE!!

Here is what you need:
1 cup granulated sugar
1/4 cup water
1 tbsp Caro syrup (insurance police 1)
1/4 tsp cream of tartar (insurance policy 2)
2 tbsp butter
3/4 cup of WARMED heavy whipping cream (Yes, it MUST be heavy whipping cream and I warmed in the microwave.  Heat 2 minutes if you are doing it before you start, 1 min if you do it just before it is added)

In a medium nonstick pot.  Add in sugar, water, syrup, and cream of tarter.  On medium-high  heat, allow the the sugar to dissolve.  There is NO NEED to stir.  Just let it do its thing.  Got me?  When you see the sugar is dissolved, turn down to medium and here is where you dance your future ice cream sundae off.   This will feel as though it takes forever.  You are going to let it slowly begin to boil, it will look something like this.

Now you dance and you wait.  This could take 10-15 minutes.  Maybe more.  Just keep watching and dancing, watching and dancing.  Eventually, after 8-12 minutes it will look more like this.

Then, as soon as it hits this stage, it seems to go fast.  DO NOT leave the stove.  About 3-5 minutes later, you will have this beautiful amber color.

Now, turn off the heat, add in the cream.  It will bubble up, so be ready!  Keep whisking or stirring!!  When you have it combined, add in the butter and vanilla.  Stir and let it sit to cool.  This is SOOOOOOOOO extremely hot.  PLEASE be careful.  Let it cool before putting it in a mason jar or other container. 

This should last up to 2 weeks in your refrigerator.  Just reheat as you want to use it!!

Your "3rd time is DEFINITELY a charm"chefwannabe