Banana Bread French Toast Okay listen. On the off chance that you MIGHT have some banana bread left (I know I know, I’m asking a lot), like after you make a loaf… this is what you should do. The idea came about after we saw about 5 minutes of the daylong chocolate special on Food Network the Saturday before Valentine’s Day. Sandra Lee was making some sort of chocolate cake into french toast when my husband says, “oh you have to try that with banana bread! I bet it would be sooo good.” I concurred. I baked the banana bread simply for the purpose of turning it into french toast – any other reason and that entire thing would be devoured in about 10 minutes. To which he shakes his head, mail in hand, eyes on some NASCAR magazine and claims “no, I don’t like banana bread.” “Ummm… didn’t YOU tell me to make this banana bread french toast? “Well yeah. Shoooooooot me. WHO doesn’t like banana bread?! I hope not you. Soo… totally make this. Wait – seriously, how has banana bread been sitting on your counter for four days?
Gianduja Mousse & Dana Treat - Treat Yourself I’m going to have to be brief with this one. This week has been a little crazy and it’s about to get crazier. I will be catering a party on Friday night for a wonderful babysitter who is turning 30. We are also going to a supper club on Saturday night for which I need to make a Rick Bayless appetizer and cocktail. So, sometimes you want chocolate mousse. One Year Ago: Spinach and Jerusalem Artichoke Soup Gianduja Mousse Adapted from Food and Wine Serves 4 ½ cup chocolate-hazelnut spread, such as Nutella ¼ cup crème fraîche 1 ½ tsp. brandy or hazelnut liqueur ½ cup heavy cream In a medium bowl, using an electric mixer, beat the Nutella with the crème fraiche and brandy at low speed until smooth.
Marshmallow Crunch Brownie Bars These are the most addictive baked good I've made in a long time. Not that a lot of other things I've baked haven't been delicious but these were just deadly. Not only are the flavours delicious (chocolate + marshmallow + peanut butter) but the texture combination is great too. Fudgey brownie, gooey marshmallow, chocolate peanut butter with rice krispies. If this sounds good, you might also like:Oreo Crunch Brownie BarsChocolate ScotcheroosHello Dolly BarsWhite Chocolate Brownies Marshmallow Crunch Brownie BarsAdapted from Buttercup Bakes at Home found on Nosh With Me & Culinary Concoctions by Peabody Note: Most marshmallows contain gelatin (an animal product). Brownie Ingredients:4 ounces unsweetened chocolate 2/3 cup (1 1/4 sticks) unsalted butter1 1/4 cup semisweet chocolate chips, divided1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 4 large eggs, room temperature 2 cups sugar 2 teaspoons vanilla extract Preheat oven to 350F.
Banana and Chocolate Mascarpone Crepes | Evil Shenanigans - Baking &... The combination of chocolate and banana is highly underrated. Aside from some frozen bananas dipped in chocolate, and chocolate chip banana bread, the combination is largely overlooked. Well, break out your bananas because we are going to make something that will make chocolate lovers rejoice. The crepes are chocolate but they do not have any sugar in them. If you love chocolate and bananas then you need to make this recipe. Banana and Chocolate Mascarpone Crepes Yield 12 crepes For the crepes: 2 tablespoons Dutch-processed cocoa powder 1/2 teaspoon vanilla 2 eggs 3 ounces all-purpose flour 1 ounce unsalted butter, melted and cooled 1 tablespoon coffee liquor 3/4 cup Milk, 1% or higher For the filling: 6 ounces mascarpone cheese 1/3 cup powdered sugar 1/2 cup heavy cream 3 tablespoons Dutch-processed cocoa powder 1 teaspoon vanilla 1 tablespoon coffee liquor Pinch of salt 3-4 large bananas, sliced into 1/8″ disks Additional powdered sugar for dusting Chill the batter for 30 minutes.
Web’s Best: Desserts for Dudes For some inexplicable reason, dessert has never been seen as a man’s game. Yeah, we’ll eat it, but baking never seemed to be nearly as manly as tossing a steak on the grill. If you’re ready to put your ego aside (at least partially) here are some desserts you could whip up that have a bit of macho in them. Chocolate-Dipped Beer Marshmallows “Back the truck up, did you say, ‘Beer marshmallows?’” Coconut Cornflake Fried Ice Cream Using a deep fryer or a pan filled with hot oil is something we have quite a bit of experience with. The Lebowski Shake When you want to finish a meal off with a beverage and a dessert, you could do no better than The Lebowski Shake. Bourbon Marshmallow Bacon S’mores S’mores take us back to Cub Scouts and gathering fire wood to cook up our first ever outdoor meals. Scotch, Espresso & Vanilla Affogato An affogato (vanilla ice cream with espresso poured over it) is delicious enough on its own, but this is the supercharged version. Coffee-Coconut Agar Dessert Beeramisu
Vanilla Chai Cupcakes & Some More Please! July 15, 2010 When I first heard someone say “chai tea” I sort of cocked my eyebrow and thought to my self; “wait, what?”. Suddenly this phenomena of chai burst out of nowhere and at first I thought it was pretty funny. Then, I discovered the chai latte. They remind me a lot of Indian desserts with cardamom and cinnamon, things my Mother makes. Vanilla Chai Cupcakes (Makes 12) 100g butter 1 cup caster sugar ½ tsp vanilla bean paste 2 eggs ½ quantity chai spice mix (recipe follows) 1 ¼ cups plain flour, sifted ½ cup buttermilk ½ tsp bicarb soda ½ tsp apple cider vinegar (white vinegar is fine) Chai Spice Mix 1 ½ tsp ground cardamom 1 ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp ground nutmeg Mix spices together in a small bowl. Vanilla Chai Buttercream 125g butter 3 cups icing sugar, sifted ½ quantity chai spice mix 1-2 tbs cold milk Preheat the oven to 160C Cream together the butter and sugar. Spoon into prepared cupcake cases and bake 15-20 minutes or until a toothpick comes out clean.
Short and Sweet: Profiterole Sundaes with Warm Ganache Here’s a delicious way to ring out 2012. I adore profiteroles – I used to choose chocolate-covered cream puffs instead of a birthday cake. I sometimes succumb to the frozen tubs at the grocery store (perfect for chocolate fondue, by the way), but they’re not at all hard to make from scratch. My friend Shaina’s new book, Desserts in Jars, has a recipe for profiteroles in jars, which is kind of a fun presentation. I still have a plethora of jars in the basement. Fill the cooled profiteroles with cream or ice cream – peppermint ice cream would be pretty fab, no? ProfiterolesAdapted from the awesome Ina Garten1 cup milk or water 1/2 cup unsalted butter Pinch salt 1 cup all-purpose flour 4 large eggssweetened whipped cream or vanilla ice cream, for servingPreheat the oven to 425F.Heat the milk, butter, and salt over medium heat until the butter is melted.
I’m rich, I’m rich! Thousand Dollar Bars | King Arthur Flour – Baking Bante... Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF. These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used. So, break out your happy dancin’ shoes, and let’s make Thousand Dollar Bars. Preheat the oven to 300°F. Prick the dough all over with a fork.
Rocky Road Fudge Brownies This started off as a typical morning; feed baby, start coffee, turn on laptop, open up blog, and boom! Not so typical anymore. My laptop is about to go to “sleep” and it won’t wake-up until I can find/buy another charging adapter. My fault for leaving my laptop there, unattended. Now it’s either, steal my husband’s laptop or use the touchpad. But, we’re here to talk about Brownies, and not my technical difficulties. Do you know how good these brownies were? Then there’s the better part – I made them with a Brownie mix! A couple of friends were coming over, I felt pressed for time, so I went to the local grocer to pick up some fruit and then a light bulb went off – Baking aisle here I come! The only thing left to do was come up with a topping because I don’t like bare brownies.
Nutella Mug Cake | The Family Kitchen Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up
Rocky Road Brownies | A Dash of Sass I was fortunate enough to grow up within driving distance of the Happiest Place on Earth. I was even more fortunate to have the chance to work during my teen years. One of the best perks of the job was the fantastic discount on all things bought within the Park … including the homemade candy and fudge!! Along with my dear friend Josh, I would trek down Main Street to the Candy Palace and buy a tray of freshly made Rocky Road. Oh, chocolate! It has been years since I had the benefit of that discount, but when I had an opportunity to celebrate Josh’s birthday with him, I couldn’t resist a dessert that would bring back those Oh-So-Magical memories of Main Street. The original recipe called for an 8 x 8 brownie pan, something which my kitchen seems to be perpetually lacking. Let me tell you a couple things about cooking with marshmallows: (1) They are so much yummier than you remember! (2) Ignore the entire list of ingredients on the package.
Irish Cream Cake... 325 Thank you for visiting! If you like this post, don't forget to stumble! Grab a cup of hot coffee and pull up a chair....these treats are going to make you happy! I have not made cake pops since the first time I made the cupcake pops almost 3 years ago now! Back when I first saw them on Bakerella's site, I fell immediately in love with how cute they were! Well Bakerella, what a trend you started! I never made them again after that first time....for two reasons. As you can see....I did make them again, and I did go with Irish Cream! If you feel tempted to make these, please know, that patience needs to come in when dipping these babies. Irish Cream Cake Pops Cake: 1cup sifted cake flour 2 cups sifted all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoons salt 1 3/4 cups sugar 2/3 cup butter 2 eggs 1 1/2 teaspoons vanilla 3/4 cup milk 3/4 cup Bailey's Irish Cream Preheat oven to 350°F. Sift together flour, baking powder and salt; set aside. Irish Cream Frosting
Triple Layer Cookies and Cream Crunch Bars After last weekend, I had a ton of Oreos to use up. I should mentioned that this was after I baked a second batch of those Oreo-stuffed chocolate chip cookies. Oops. I might have bought two packages. This may come as a surprise: I don’t really like to eat just plain Oreos. I’ve already made cupcakes and brownies, but I couldn’t get a crunchy cookies and cream bar out of my mind. It’s like the better-than-crack brownies and a bag of Oreos had a love child. With Mr. The pictures say it all – these brownies are rich and chocolaty. If you are one of those crazy people who doesn’t love sugary sweet, so-good-your-teeth-hurt desserts, then these probably aren’t for you. Triple Layer Cookies and Cream Crunch Bars makes 9-12 bars 1/2 cup butter, at room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all purpose flour 1/4 teaspoon salt 3 tablespoons cocoa powder 2 cups chocolate chips 1/2 cup peanut butter 20 Oreo cookies Preheat oven to 350. Butter and flour an 8 x 8 cake pan.