Chocolate Banana Cream Puffs

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Preheat oven to 400 degrees. Line a cookie sheet with parchment.

1/2 cup butter

1/2 cup milk

1/2 cup water

1 tsp vanilla

1 cup flour

4 eggs

In a sauce pan bring the butter, milk, water and vanilla to a boil. Add flour stirring constantly with a wooden spoon until dough leaves side of pan and forms a ball. Remove from heat and let cool.

Beat in eggs one at a time until pastry dough is smooth. Transfer batter into piping bag fitted with large open star tip.  Cover baking sheet with parchment paper and then pipe pastry dough into 1-1/2 inch circles. You should get about 14 cream puffs.

Bake at 400 degrees for 25-30 minutes. Remove from oven and gently piece a tiny hole into the bottom of each cream puff to remove the steam and then let cool completely.

Filling

1 banana sliced (to keep banana’s from turning brown gently dip the slices in lemon-lime soda)

2 cups heavy whipping cream

1/3 cup milk

1 (3.4 ounce) instant banana cream pudding

slice and dip banana and set aside. In bowl of stand mixer with whisk attachment place heavy cream, milk and instant pudding, whisk until stiff and pipeable. Should be the consistency of well whisked whipped cream.

Slice cream puff shells in half, pipe with filling and then place a few slices of banana’s on each cream puff and place tops back on. Now you are ready to drizzle some chocolate.

Ganache

2 ounces semi-sweet chocolate chips

1/4 cup heavy whipping cream

1/2 Tbsp butter

Place chocolate in a heat save bowl, in a small sauce pan add cream and butter and bring to a boil, pour over chocolate and gently stir until it becomes a smooth chocolate, let cool to room temperature. Once cooled using the tines of a fork drizzle chocolate over the tops of the cream puffs. ENJOY!! 🙂 Keep in fridge till ready to serve or to store.

Chocolate Banana Ho Ho

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Preheat oven to 350 degrees. Line one 10×15 jelly  roll pan with parchment paper and spray lightly with nonstick spray, set aside. Set one tea towel on counter and dust with either powdered sugar or sweetened cocoa powder.

CAKE

6 eggs, room temperature

3/4 cup sugar

1 cup flour

1/4 cup cocoa powder

In a bowl whisk eggs and sugar together until fluffy, combined and doubles in volume. Sift together flour and cocoa powder in a small bowl. Fold flour mixture into egg mixture in thirds. Pour into your already prepared pan and bake at 350 degrees for 12-16 minutes or until toothpick inserted in center removes clean. Let cool in pan for 5 minutes and then  flip out onto prepared tea towel, remove parchment paper and then “roll” cake up into tea towel starting with the shorter side. Let cool completely rolled in towel.

BANANA FILLING

1 cup whole milk

1 cup heavy whipping cream

1 (3 ounce) package Instant banana cream pudding mix

1 whole banana, sliced

Whisk together milk, heavy cream and pudding mix until becomes a pudding consistency. Gently unroll your cake and place pudding on cake and then add sliced bananas. Roll back up cake and set in fridge to set while you make your ganache.

CHOCOLATE GANACHE

4 ounces semi sweet chocolate, cho[pped

1/2 cup heavy whipping cream

1 tbsp butter

place chopped chocolate in a heat resistant bowl. In a small sauce pan bring heavy cream and butter to a boil,once boiling remove from heat and pour over chocolate. Stir until chocolate becomes smooth. Let cool to room temperature. Pour and smooth over your chocolate roll cake. place in fridge until ready to serve and enjoy!! 🙂

 

Chocolate Raspberry Roll

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Once again it is time for a monthly group posted with 5 other crazy bloggers!! This time we bring you March Madness!! Where anything goes!! Please make sure to check out the links to the other wonderful recipes included in MARCH MADNESS they are located at the bottom of my recipe for CHOCOLATE RASPBERRY ROLL CAKE.

Preheat Oven to 350 degrees. Spray one 10″x 15″ Jelly roll pan lightly with non stick spray. place parchment paper in bottom of pan and lightly spray again with nonstick spray. Set aside.

Cake

6 eggs

3/4 cup sugar

1 cup flour

4 Tbsp cocoa powder

Whisk eggs and sugar together in eggs double in volume.  In a separate bowl sift flour and cocoa powder together. In thirds using a rubber spatula fold flour and cocoa mixture into the egg mixture. Pour batter into already prepared and pan and bake at 350 degrees for 12-16 minutes.

While cake is baking spread one tea towel out on counter and dust with powdered sugar.

Once cake is baked, cool for 5 minutes then turn out of pan onto prepared tea towel. Remove parchment paper and roll up cake starting with shorter side in tea towel. Let cool completely.

Raspberry Filling and Raspberry whipped cream

3 cups mashed raspberries

1 cup whole raspberries

1 cup heavy whipping cream

1/2 tsp raspberry extract

2 Tbsp powdered sugar

In a small bowl mash the 3 cups of raspberries I used my potato masher. Unroll cake and then spread on mashed raspberries.

In cold bowl and with cold whisk attachment to stand mixer add heavy cream, raspberry extract and powdered sugar. Whisk until stiff peaks form. Spread on top of mashed raspberries. Sprinkle 1 cup of fresh raspberries over the top and roll cake back up.

Chocolate Ganache

4 ounces chopped semi sweet chocolate

1/2 cup heavy whipping cream

1 Tbsp butter

Chop chocolate and place in a heat safe bowl. In a small pot add heavy cream and butter bring to a slow boil and then pour over chopped chocolate. let set for 2 minutes before stirring. let thicken and cool to room temperature. Pour cooled ganache and spread over rolled cake. Keep in fridge until ready to serve. ENJOY!!

http://tampacakegirl.wordpress.com/2015/03/Going-Ape-Over-Banana-Pudding-Cake/

http://www.hunwhatsfordinner.com/2015/03/chocolate-mousse-cake-march-madness.html

Strawberry Pie with a Sugar Cookie Crust

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Preheat oven to 375 degrees. Spray one deep dish 9inch pie pan with nonstick spray and set aside

 

Sugar Cookie Crust

1/2 cup butter, softened

1/3 cup sugar

2 Tbsp heavy cream

1 tsp vanilla

1/4 tsp almond extract

1-1/4 cup flour

1/4 tsp salt

In a stand mixer cream butter and sugar together. Add heavy cream, vanilla and almond extract mix until combined. Add flour and salt and beat until your sugar cookie dough comes together.  Press into the bottom and up the sides of your already prepared pie pan. Bake at 375 degrees for 10-14 minutes or until lightly browned and middle becomes puffy. Let cool completely.

Fresh Strawberry Filling

2 cups water

2 cups sugar

1/4 cup plus 2 Tbsp cornstarch

1 (6oz) package strawberry jello

48 ounces fresh strawberries, cleaned and sliced

In a pot place water, sugar and cornstarch. Bring to a boil while stirring. Continue stirring until mixture becomes thick. Add strawberry jello and continue to stir until dissolved and combined while, remove from heat and place into a bowl, let cool to room temperature. Fold in sliced strawberries with a rubber spatula and then pour into prepared and cooled pie crust. Place in fridge and let set for at least 4 hours before serving. Enjoy with a dallop of whipped cream. 🙂