Banana Cream Pie Cupcakes A little while back I made some Boston Cream Pie cupcakes. They were all we know and love about Boston Cream Pie, only in single serving cupcake form, and oh did those cupcakes get some love…both in my kitchen and on this blog. So I figured, what’s good for Boston Cream has got to be good for Banana Cream, right? Oh yes. Very right. Once again, I turned to my friendly boxes of cake mix and pudding. Anyway, you start by baking up those cupcakes, and when they are cool, use a paring knife to cut a deep cone shape in the center of each one. What you do with those cones is up to you. On to the banana part of these cupcakes. Last but not least…the cream! These babies are best enjoyed the same day you make them. Banana Cream Pie Cupcakes Ingredients I box yellow cake mix plus ingredients to make the cake batter 2 boxes instant banana pudding plus ingredients to make the pudding 2-3 bananas 2 cups heavy cream ½ cup confectioner’s sugar 1 teaspoon vanilla Directions 1. 2. 3. 4. 5. 6.
2 Ingredient Flourless Nutella Cake I am so so so excited to share this recipe with you today that I created. Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough” or “cake mix.” (Not that there is anything wrong with those recipes.) All you need is Nutella and eggs. With only two ingredients, it’s so simple to make. And the taste? Here are some updated photos from a recent version where I did 1 1/2 times the recipe to get a taller cake. I haven’t been this excited about a recipe since I made my bacon fried eggs or my nutella lava cookies. For more Nutella recipes, you can check out my collection here. Notes: So there’s been a lot of comments on this post and while many people have made it successfully, there have been a few people who complain their cake tastes “eggy” or it didn’t work. * Finally, give the cake sufficient time to cool and rest. Print Recipe Prep Time: 10 mins Ingredients:
Creamy Blackberry Frozen Yogurt Summer has been so good to us this year. I'm trying desperately to hold on to any remainders of this wonderful season. I've already frozen tons of slices of peaches for a cold winter afternoon when I need a juicy peach cobbler. I'm now making my way through all the blackberries we have close to our house. Jam will be made, don't you worry. For now, because we've been enduring the craziest heat wave, the blackberries are turned into smoothies and other cold treats. Creamy Blackberry Frozen Yogurt(printable version) 3 cups fresh blackberries3 cups yogurt cheese (or Greek yogurt)1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)In a blender, puree the blackberries with the sweetened condensed milk.In a medium bowl mix the puree with the yogurt cheese.Pour the mixture in to your ice-cream maker and follow the manufacturer's directions.
Turtle Brownies Warning: This is a semi-sentimental post. I’m sitting among half-packed boxes as I write this post. My almost-4-year-old nephew has sweetly helped me by writing (as best as he can) “cookbooks” on a few boxes, and then he lovingly adds pictures of stick figures of his family on the box to remind me of who my family is, too. In short, while I know this makes me smile now, I am pretty sure that in 8 days when I live 1000 miles away, it might make me cry a little. The past couple of years have been a lot about goodbyes for me. And the funny thing is that I am not very good at goodbyes. I am incredibly thankful for all of it. But, I’m not a Debbie Downer here. Sentimentality over. Here’s to new hello’s. Turtle Brownies Servings: about 12 brownies Ingredients For the brownie: 3/4 cup all-purpose flour, plus an additional 2 tablespoons 1/4 teaspoon baking powder 1/2 teaspoon salt 4 ounces semisweet chocolate chips 1 ounce (1/4 of a 4 ounce baking bar) unsweetened chocolate, broken into pieces 2 large eggs
two-ingredient maple soufflé I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? You got us all excited for what is obviously some kind of very cruel joke, because who on this planet can craft a soufflé out of two ingredients? Well, I can. But… I suppose if you really want it that much. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. two ingredient maple soufflé recipe INGREDIENTS 2 eggs 1/3 cup maple syrup (I use Grade A Dark Amber) DIRECTIONS Preheat your oven to 400 degrees F. In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed. Serves 4.
Easy Halloween Snacks: Candy & Caramel Apple Bites and Mummy Dogs (UPDATE: I've posted more from O's party! Don't miss our healthy caramel apple muffins, JD's homemade strong man costume, toddler craft table, O's DIY Baby Lion Costume & my reflection on O turning 1 and how JD handled it.) I have been scouring Halloween editions of magazines and Pinterest for easy Halloween snacks to serve at O's first birthday party. Here are a couple I've practiced recently. First, I attempted bite-sized caramel apples. So I planned to cut the apples into bite-size chunks and dip them in melted butterscotch chips. It was all going well until I got to the melting part. So it ended up pretty lumpy, but very yummy.Since that wasn't the look I was going for, I picked up these mixes at the store hoping to simplify things. Take 2! I read a tip to dry the apple pieces to help the caramel stick, but caramel did still pool at the bottom a bit more than I would like. And even easier are the Mummy Dogs (another idea from a pin). Any other pins I should be trying out?
Hasselback Garlic Cheesy Bread Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday! Enter enter enter! Second thing: this bread is the bomb. Last week, I got some evil Kerrygold Samples in the mail. Aw, shucks. What is a girl to do? To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. They hang out in my booty. {TMI? This bread is the very reason why I run. And believe it or not, this is super simple to make! So, that’s all the info you need to know, m’kay? First thing you’re going to want to do is grab all your ingredients. Into a mixer bowl, add in your water, yeast and honey. Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. Once the dough starts pulling away from the sides and the bowl is looking pretty clean, then it’s time to set the timer and walk away. 5 minutes later your dough should be tacky and smooth. And melt it down. Hello, lover. See?
Kiss Pies Only 5 days before Christmas! Woohoo, is everyone ready? What a great time of year. This really is the best…..even if I feel like I’ve gained 50 lbs the last month! I’ve got such a fun little pie to share with you today that really couldn’t get any easier. I am talking 2 main ingredients people I decided to use the rest of my Mint truffle Kisses, but ANY Hershey kiss will work beautifully here. Hope you enjoy! Here you have it, some refrigerated pie crust and any Hershey Kisses I used these bad boys! Unroll your pie crust after it’s been thawed and place the first group your kisses around like so. You’ll cut a 2 1/2- 3 inch circle for each kiss. You’ll brush a light egg wash over each little pie…. ….and sprinkle with sugar. Trying to do this with one hand while taking the photo=dumping of sugar, lol! Here they are, I seriously love these! Awhhhh, look at these little Kiss Pies Little cuties. One of my readers who lives in China sent me these adorable mini forks! 1. 2. about 14 little pies.