Banoffee Pie

Before I left to go home for the holidays, I made my roommate her favorite dessert. Here's what you need to understand... I don't like making desserts I've never made before. It scares the heck out me. I can modify and I can make things up, but to make something I am not the least bit familiar with is not my forte.

Now, there are only two reasons why I decided to rise up to the challenge. #1 Naomi was having a hard week and this was her favorite dessert on the planet. #2 I love that girl to death. So given those two reasons, that's all I can think of what could have possessed me to take on such a task.

Granted, the recipe wasn't all that bad to make, in fact it was fairly easy. It's the fact that 1. I've never made it and 2. she's never made it, that I had no idea how it was supposed to turn out! According to Naomi, it was yummy. I think ok with that.

*P.S. it takes a a little while to make this so I'd recommend watching a movie while this bakes... like The Proposal starring Sandra Bullock and Ryan Reynolds (it's a favorite of mine)

Banoffee Pie (Banana + Toffee)

1 (9 in.) graham cracker crust pie dish

2 (14 oz.) cans sweetened condensed milk

3 large bananas

1 1/2 c whipping cream

1/3 c powdered sugar

1 tsp vanilla extract

Preheat oven to 300 degrees.

Toffee filling:

Pour sweetened condensed milk into 9x12 baking dish. Cover with foil and place into larger poaching pan. Fill poaching pan with water until it reaches halfway up the sides of the baking pan. Bake for 1 1/2 hrs (I told you it was long...better watch The Proposal like I suggested.)

Once filling is cooled, spread half of the filling in the graham cracker pie dish. Cut bananas into thin slices and distribute evenly over the filling. Spread remaining filling over the bananas.

Whipped Cream:

Whip cream, powdered sugar, and vanilla until stiff and spread over the pie. Cool in the refrigerator for 1 hr or until ready to serve.

** Keep in mind the whipped cream takes a few minutes to be fully whipped so keep that beater spinning!

*** This is probably something that is best to make the night before you serve it. Let me tell you it tastes HEAVENLY when you wait for it and it's nice and chilled and... ok I'll stop...

Banana Stuffed French Toast!

This little baby is my new best friend! You know those crustables PB & J snack from the freezer aisle...ya well I have one of these tools at home and man does it make life fun! It's from Pampered Chef (my #1 cooking best friend) and it's very inexpensive considering how often you'll use it! Sure, it takes away the crust but it also inspires me to the max! I give you Banana Stuffed French Toast!

Ingredients:

For Banana Stuffing:

3 bananas, cut into 1/2 in. slices

4 tbsp butter, unsalted

1/4 c brown sugar

1/4 tsp cinnamon

1/2 tsp vanilla extract

For French Toast:

10 slices of regular wheat bread

2 eggs

3/4 c milk

1 tbsp cinnamon

1/4 tsp vanilla

Brown Sugar Syrup:

4 tbsp butter

1/4 c brown sugar

1/4 tsp cinnamon

1/2 tsp vanilla

Directions:

1. Melt butter in a saute pan. Add brown sugar, cinnamon, and vanilla. Stir till it has a syrup texture to it. Add bananas and stir for a couple minutes. Set aside to cool.

2. Heat oven to 350 degrees.

3. Scoop about a spoonful of the banana mixture onto a slice of bread. Lay another slice on top and press down slightly. Take the Cut & Seal and Press firmly to create a "crustless sandwich." Continue until you have 5 sandwiches total. Mix eggs, milk, cinnamon, and vanilla in a bowl. Dip sandwiches into the egg mixture and place on a greased cookie sheet. Contiue with the rest of the sandwiches. Bake for 25 minutes. After 15 minutes, flip the french toast over.

4. While the french toast is in the oven, mix butter, brown sugar, cinnamon, and vanilla to create a syrup on low heat. Serve warm over the french toast.

Cupcakes and Loaves

So I am on a roll right now posting these blogs so I thought I'd include a few of my new favorites that I made from my Cooking Light cookbook I got for Christmas. These are way good. You gotta try them!

Lemon Scented Blueberry Cupcakes

Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed

Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)

Preheat oven to 350°.

Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

Yield: 1 dozen (serving size: 1 cupcake)

CALORIES 236 (29% from fat); FAT 7.7g (sat 4.6g,mono 2g,poly 0.4g); IRON 1mg; CHOLESTEROL 38mg; CALCIUM 71mg; CARBOHYDRATE 38.7g; SODIUM 230mg; PROTEIN 3.7g; FIBER 0.7g

Coconut Banana Bread with Lime Glaze

Ingredients:

2 cups all-purpose flour (about 9 ounces)

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice

Directions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Yield: 1 loaf, 16 servings (serving size: 1 slice)

CALORIES 193 (21% from fat); FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); IRON 1mg; CHOLESTEROL 35mg; CALCIUM 15mg; CARBOHYDRATE 35g; SODIUM 179mg; PROTEIN 2.9g; FIBER 1.1g