Chocolate Silk Bananer Cream Pie

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1 pie crust baked and cooled

2/ 3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

4 egg yolks

5 oz bitter sweet chocolate,chopped

2 oz unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

3 bananas, sliced

1 cup heavy whipping cream

2 Tbsp cocoa powder

3 Tbsp powdered sugar

1 tsp vanilla

Bake and cool pie crust.

Place sugar, cornstarch and salt in a heavy bottom sauce pot stir until well combined, In a large measuring cup whisk milk and egg yolks together. In a slow steady stream while whisking add milk and egg yolk mixture to sauce pot. Turn heat to medium high and  begin to cook while stirring whisking constantly so that you do not scramble your egg yolks, Cook until mixture thickens and begins to boil. Once simmering continue to cook and stir 1-2 more minutes. Remove from heat add chocolate, butter and vanilla stir until completely melted and combined. Place in a medium bowl and cover with plastic wrap making sure that the plastic wraps is touching your chocolate silk cream. Place in the fridge for 1-2 hours and let cool completely.

Once chocolate silk is cooled, slice bananas. Place 1/2 of your bananas slice in bottom of baked and cooled pie crust, Cover with half on the chocolate silk. Place other half of bananas on top and then cover with remaining half of chocolate silk. Place in fridge and let set at least 1 hour.

Place bowl of mixer and whisk attachment in the freezer for at least 30 minutes.

In cold bowl place cocoa powder, powder sugar, vanilla and 2 Tbsp of the 1 cup of heavy whipping cream, stir to make a paste. Pour remaining heavy whipping cream in the bowl and beat until stiff peaks.

Decorate pie with chocolate whipping cream and place in fridge at least 4-6 hours to let set. Store in fridge until ready to serve. ENJOY!! :)

Raspberry Pineapple Luau Cake

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Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.

CAKE

4 cups Cake Flour (not all purpose), sifted

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

2 tsp vanilla

1/2 cup crushed pineapple

8 lrg egg whites, room temperature

Sift the cake flour, baking powder and salt together into a bowl and set aside.

In bowl of standing mixer place butter and beat on medium until butter is light in color and very creamy. (about 4 minutes)

Slowly add sugar and continued to beat until light in color and completely combined.

In a measuring cup combine milk, vanilla and pineapple.

Add flour mixture to bowl of mixer (butter/sugar) in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beaters, beat the egg whites until soft peaks form.

With a rubber spatula stir about 1/4 off egg whites into batter and then gently fold in the rest of the egg whites to the batter.

Divide batter evenly between the three prepared 9 inch round cake tins.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center removes clean.

Let cool and racks in tins for 10 minutes, Turn cakes out of tins onto racks and then continue to cool completely.

BERRIES

3 cups fresh, rinsed raspberries

3 ounces chambord

1/4 cup orange juice

Place raspberries, chambord and orange juice in a bowl, cover with plastic wrap and marinate at least 30 minutes

Cream Frosting and Filling

2- 8 ounce blocks of cream cheese, room temperature

2- 8 ounce tubs mascarpone cheese

1 Tbsp vanilla

1 tsp raspberry extract

2 cups powdered sugar

2 cups heavy whipping cream

Place your bowl to your stand mixer and whisk attachment in the freezer for at least 30 minutes prior to making frosting/filling.

In cold bowl place cream cheese and mascarpone, whisk until fluffy.

Add vanilla, raspberry extract and powdered sugar, whisk until completely combined.

With mixer on low speed slowly add heavy whipping cream, Turn mixer to medium/medium high and whisk until stiff peaks form.

ADDITIONAL ITEMS: for decorating

chocolate spaghetti

pineapple rings cut into quarters

fake flowers ends cut and wrap in plastic wrap

ASSEMBLY

Place one layer of cake on cake board. Top with cream and 1/2 marinated raspberries. Place second layer of cake on top. Top with cream and the remaining half of marinated berries. Place last layer of cake on top. Place in fridge for about 30 minutes to let settle. Frost with reaming cream and decorate,

ENJOY!! :)

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Bananer Cream Supreme

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1 pie crust, baked to golden brown and cooled

1 cup sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

2 eggs, lightly beaten

3 tbsp butter

2 tsp vanilla

3 large bananas sliced

1 cup 7up

1 cup heavy cream

3 Tbsp powdered sugar

2 tsp vanilla

In a heavy bottom sauce pot place, sugar, corn starch, salt and milk. Heat stirring on medium high until mixture thickens and begins to bubble. Turn heat to low continuing to stir and cook for 2 more minutes. Remove from heat and pour a little of thickened mixture into lightly beaten eggs, stirring the eggs as you pour it in. Pour the egg mixture back into the pot return to burner on medium high heat, stirring, return to slow boil and cook another 2 minutes. Remove from heat and add butter and vanilla continue to stir until butter is melted. Transfer to a bowl and press plastic wrap onto top of cream mixture. Place in fridge and let cool to room temperature.

Once filling is cooled….

Slice banana’s and place in bowl with 7up, this will help your banana’s not to brown as quickly. With a slotted spoon remove banana’s onto paper towel.

In the bottom of cooled crust arrange bananas, Pour half of your cream mixture over top. Arrange the rest of your banana’s and cover with the remaining half of cream. Place in fridge.

Place the bowl and whisk attachment to your stand mixer in the freezer for about 30 minutes.

In cold bowl of mixer add heavy whipping cream, powdered sugar and vanilla. Whisk until firm peaks form.

Place whipping cream into piping bag fitted with a 2D tip. Decorate top of your pie. I added some chocolate spaghetti for decoration. Place in fridge until ready to serve!! ENJOY!! )

Potluck Lemon Poke Cake

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First, I need to start by saying that this is not something I have made up. There are a gazillion recipes for different flavors all over the internet. So, before I get any hate mail I just wanted to set the record straight. Now that the disclaimer is out of the way…..

Preheat oven to 350 degrees. Spray one  foil 13×9 baking pan lightly with nonstick spray. I prefer to use a foil pan for a potluck because no mess no fuss. LOL

Cake:

1 box lemon cake mix

eggs called for on box directions (3 eggs, room temperature)

oil called for on box directions (1/2 cup oil)

milk in place of amount of water called for on box directions (1 cup milk)

Place cake mix, eggs, oil and milk into bowl of mixer. Beat on low 30 seconds and then continue to beat on medium for 2 minutes. Pour onto prepared pan and bake 28-33 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool 5 minutes. With the handle of a wooden spoon “poke” holes in cake about 1 inch apart.

2 (3.4oz) packages French vanilla pudding

4 cups milk

In bowl of mixer place pudding mix and milk, whisk on medium about 2 minutes until pudding thickens. Pour pudding over warm “poked” cake and with the back of a spoon smooth pudding over cake pushing pudding into holes. Let rest in fridge for at least 2 hours till pudding firms up and cake is completely cool.

TOPPING

1 small tub cool whip

4-6 graham cracker cookies, crushed

Once pudding is set cover top of cake with cool whip, sprinkle with graham cracker crumbs and then place in fridge until ready to serve.

The combinations are endless!! ENJOY! :)

Cherries Jubilee Cheesecake Cupcakes

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Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake wrappers and set aside.

 

FOR THE CHEESECAKE CUPCAKES:

Crust:

1-1/2 cups graham cracker crumbs

3 Tbsp sugar

5 Tbsp Butter,melted

1/4 tsp cinnamon

Place graham cracker crumbs in a small bowl, add sugar butter and cinnamon. Stir until all crumbs a moist. Place 1 Tbsp of crumbs into each of the cupcake liners and press down using bottom of a glass. Place cupcake tins in the freezer while you make the cheesecake filling.

Filling:

4- 8 ounce blocks of cream cheese, room temperature

1-1/2 cups sugar

1/4 tsp salt

1 Tbsp cornstarch

2 tsp vanilla

4 eggs, room temperature

Add cream cheese to bowl of mixer and beat until creamy and fluffy. Add sugar, salt and cornstarch continue to beat until combined. Add vanilla and beat till combined. Turn mixer down to lowest speed and add eggs one at a time just until each egg is mixed in. Remove cupcake tins from freezer and add 3 Tbsp of filling to each crust filled liner. Tap tins lightly on counter top once each has been filled and then bake at 325 degrees. 22-24 minutes. Remove from oven to cooling rack and let cool in tins for 15 minutes. Remove from tins and let cool completely. Once cooled completely place in fridge to set at least 4-6 hours overnight is best.

CHERRIES JUBILEE

1- 14 ounce jar morello cherries, drained and rinsed

Juice of 1/2 of a large lemon

2 Tbsp + 2 tsp sugar

2 Tbsp + 2 tsp brown sugar

1/4 tsp salt

1/4 cherry brandy

1 tsp vanilla

In a heavy bottom saute pan place cherries, lemon juice, sugar, brown sugar and salt. On medium high heat cook until cherries begin to release their juices and sugar dissolves, stirring gently with a wooden spoon.

Remove from heat pour in cherry brandy and with a long match or bbq lighter, light the cherry mixture on fire and return to burner turned down to low heat. Once the flames have burnt out add vanilla and stir with a wooden spoon gently. Drain cherries and from juice and place juice back into pan. Turn heat to high and reduce cherry liquid 5-10 minutes until thickens enough to coat the back of a wooden spoon. Remove from heat place in a small bowl. Let cherries and liquid cool completely.

Whipped Cream Topping

Place bowl and whisk attachment in the freezer at least 15 minutes before starting.

1- 8 ounce block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp cherry brandy

1/2 tsp almond extract

2 cups heavy whipping cream

In bowl of mixer place cream cheese. powdered sugar, cherry brandy and almond extract, Whisk until fluffly. Slowly add whipping cream and then whisk until stiff peaks and desired piping consistency.

ASSEMBLY

Once cupcakes are set, pipe whipped cream topping onto each cupcake. Top with a few of your cooled cherries and then with the back of your spoon drizzle cherry liquid syrup on top. Store in the fridge until ready to serve and ENJOY!! :)

 

Seven Layer Dip

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In a 13×9 baking dish

 

2-15 ounce cans of refried beans, I prefer the sun vista brand

6 avocados

1 packet of guacamole seasonings

1 jar of medium pace salsa

1- 16 ounce container sour cream

2 cups shredded cheese

1 bunch of green onions, chopped

1 can of sliced olives

Place refried beans into the bottom of 13×9 baking dish. In a medium bowl place peeled and seeded avocados. mash avocados with a potato masher. Stir package of guacamole seasoning in until combined well. Spread guacamole on top of refried beans. Add salsa on top of guacamole and then carefully spread sour cream on top of the salsa. Sprinkle with cheese and then add green onions and olives. Let rest in the fridge about 1 hour before serving. Serve with your favorite tortilla chips and ENJOY!! :)

 

Kettle Chip Buffalo Chicken Tenders

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Preheat oven to 400 degrees. Line one baking sheet with parchment paper

8 chicken breast tenders

1/4 cup of buffalo wing sauce

1 bag of kettle cooked chips smashed

blue cheese dressing for dipping

In a shallow bowl place smashed kettle cooked chips. In a second shallow bowl place buffalo wing sauce. Dip each tender into wing sauce and then roll in smashed kettle chips till covered. Place on baking sheet and bake at 400 degrees 8-11 minutes or until chicken is cooked. Served with blue cheese dressing to dip. ENJOY!! :)