Dark Chocolate Banana Ice Cream

Here is the perfect sweet snack without the guilt. Make this with leftover bananas from the bunch on the counter (before they go bad.) It's a great way to minimize the amount of waste each week. 

makes 2 servings

1 1/2 peeled medium bananas, sliced into coins and frozen until solid
3 tablespoons unsweetened cocoa powder
2 tablespoons cream
1/2 teaspoon vanilla extract

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in cocoa powder, cream, and vanilla. Transfer to a freezer container and freeze until solid.

Makes me wish we had endless summers.

Carla Hall's Buttermilk Pie

Get the full recipe here

Ingredients 

• 1 1/2 cup sugar
• 1 tablespoon flour
• 3 eggs (beaten)
• 1/3 cup melted butter
• 1 cup buttermilk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 pie crust (store bought or homemade) 
• whipped cream

Directions

1. preheat oven to 375 degrees
2. Put piecrust in owen for 8 minutes then take out and cool. 
3. in a large bowl-- combine sugar & flour. Stir in one egg at a time. Add butter, buttermilk, salt and vanilla.
4. pour mixture into piecrust shell. 
5. bake for 15 minutes, then reduce oven temperature to 350 and bake for 30 additional minutes. cool and serve with whipped cream.  

Homemade Traditional Pie Crust

With the holidays in just a few short months, this recipe is perfect for making homemade pies and custards. It is a traditional pie crust which can be used in countless different recipes. I can't wait to make a pumpkin pie this season! 

Ingredients

         1 1/4 cups all-purpose flour

         1/4 teaspoon salt

         1/2 cup butter, chilled and diced

         1/4 cup ice water

Directions

In a large bowl, combine flour and salt. 

Cut in butter until mixture resembles coarse crumbs. 

Stir in water, a tablespoon at a time, until mixture forms a ball.

Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Rainy Weather Chocolate Cake

This cake was perfection. I enjoyed eating it, as much as I enjoyed baking it. It is very rich, so I suggest cutting small slices & sharing with friends! 

Mexican Chocolate Cake
 From The Pastry Queen by Rebecca Rather

Cake

• 1 cup unsalted butter 
• 1/2 cup unsweetened Dutch-process cocoa powder
• 3/4 cup water
• 2 cups sugar
• 2 eggs
• 1 cup buttermilk
• 2 tablespoons vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt

Glaze

• 1/2 cup unsalted butter
•  1/4 cup milk
• 1/2 cup high-quality cocoa powder
• 2 cups sifted powdered sugar (sift first, then measure the 2 cups of sugar out)
• 1 tablespoon vanilla extract
• 1/4 tsp salt

1. Heat the oven to 350 degrees and heavily grease a 9″ tube pan or a Bundt pan.
2. In a large saucepan, melt the butter over medium-low heat and whisk in the cocoa until smooth.  Add the water to the cocoa butter mixture and whisk until smooth, then turn the burner off. Add the sugar, eggs, buttermilk and vanilla to the cocoa mixture and whisk until ingredients are thoroughly incorporated. Add the flour, baking soda, cinnamon and salt all at once and whisk until everything is, again, fully incorporated 
3. Pour the batter into the prepared pan and slide it in the oven to bake for 40-45 minutes, until firm yet springy to the touch and the edges start to pull slightly away from the pan.
4. Take the pan out (leave the oven on) and let the cake cool for 20 minutes in the pan, then invert the cake on to a wire rack to finish cooling.
5. Once you take the pan out of the oven, spread the pecans out on a baking sheet and toast them in the oven for 5-7 minutes.  Let them cool for a few minutes and then coarsely chop them.  I like lots of big pecan pieces so I didn’t chop them up too much.
6. Melt the butter over low heat in a medium saucepan, then turn off the burner.
7. Add the milk, cocoa and powdered  sugar and whisk until glossy.  
8. Whisk the vanilla and salt into the glaze.
9. Carefully move the cake onto your desired serving dish and pour the warm glaze over the top of the cake.  

Brownie Pie with Graham Cracker Crust & Banana Cheesecake topping

Amazing with whipped cream on top... 

Get the recipe here:
http://carissacooks.wordpress.com/2012/09/03/brownie-pie-with-graham-cracker-crust-and-banana-cheesecake-topping/

Zucchini Cookies with Cream Cheese Frosting

I wanted to make something sweet, but I also did not want to indulge in the extra calories. This recipe is great because the cookies are delicious, & I was able to hide an entire zucchini in the dough. 

Ingredients

            FOR THE COOKIES:

            3 whole Eggs

            1 cup Vegetable Oil

            1 cup Sugar

            1 cup Brown Sugar

            2 cups Grated Zucchini

            3 teaspoons Vanilla

            4 cups Flour

            ½ teaspoons Baking Powder

            1 teaspoon Baking Soda

            1 teaspoon Cinnamon

            1 teaspoon Salt

            1 cup Raisins

            FOR THE FROSTING:

            4 Tablespoons Butter, Softened

            4 ounces, weight Cream Cheese

            1 teaspoon Vanilla Extract

            2 cups Powdered Sugar

Instructions

1. Preheat oven to 350 degrees F. Beat eggs until light and fluffy. Add oil, sugars, zucchini and vanilla. Mix well. Set aside.

2. In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the egg mixture and mix well. Add raisins. (I nixed the raisins) 

3. Drop the dough onto a greased baking sheet. ( Just to warn you, the cookies rise a LOT) Baked 10-12 minutes or until edges start to turn golden brown. Cool completely and then frost.

4. For the frosting cream butter and cream cheese. Add vanilla. Mix in powdered sugar until you reach the right consistency. Add more sugar if needed. Frost cookies.

Lemon Bars

adapted from Pillsbury, Easy Meals, Picnics & Potlucks, August 2005 
makes 36 bars
per bar: 150 calories, 6g fat, 22g carbs, 0g fiber, 2g protein

ingredients:

Crust 
2 cups all-purpose flour,
1/2 cup powdered sugar,
1 cup butter softened,
1 tsp. grated lemon peel

Filling
4 eggs,
 2 cups granulated sugar,
1/4 cup all-purpose flour,
1 tsp. baking powder,
1/4 cup lemon juice,
1 tsp. grated lemon peel

Glaze
1 cup powdered sugar,
 2 to 3 tablespoons lemon juice

directions:

1. Heat oven to 350°F. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.

2. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.

3. Remove partially baked base from oven. Pour filling evenly over warm base.

4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.

5. In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.

sweet tooth & procrastination

If I become obese, diabetic, and toothless it will be because of my insane sweet tooth...

Listening to: Hang Loose by Alabama Shakes 

Theirs

Mine- i need to use a camera instead of my Iphone...
does not do it justice! 

I decided to be a baker today and make this amazing recipe I found on Pintrest. I really should be studying for the NCLEX or working on my MOH (maid of honor) duties, but I just had an urge to get in the kitchen.

The recipe definitely took about an hour at least from start to finish, but it was pretty easy for a beginner. I would definitely make this again, minus the 3+ sticks of butter and cups on cups of sugar/powdered sugar. [Paula Deen would be so proud] YIKES! I will just have to remind my tasters, about portion control... PS It tasted AWESOME (but very rich)

Here is the recipe: 

Peanut Butter Truffle Brownies

http://www.inkatrinaskitchen.com/2011/03/peanut-butter-truffle-brownies.html

Source: Sweet Pea's Kitchen

For the Brownies:

1 cup butter

2 cups sugar

3 eggs

3 teaspoons vanilla

2/3 cup cocoa powder

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

For the Peanut Butter Filling:

1/2 cup butter, softened

1/2 cup peanut butter

2 cups powdered sugar

1-3 teaspoons milk

For the Ganache Topping:

1/4 cup peanut butter

2 cups chocolate chips

1/4 cup butter

2 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 350F. Butter the bottom and sides of a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a medium saucepan over medium heat, melt the butter. Remove from heat and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Bake for bake 25-30 minutes. Let cool completely in pan on a cooling rack.
3. While the brownies are cooling, make the peanut butter filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
4. While the filling is setting, make the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.
   
   
   Megan's notes: 
   
   
   I had never made Brownies in a saucepan (always from the box) so that was different but rather easy. While the butter was melting, I got all the ingredients ready to mix. That made it easier instead of fumbling around to find everything. *Felt like a Food Network chef*
   
   

   

   Peanut butter filling

   For the peanut butter filling-- I ended up using 4 tsp of milk to make it more spreadable. I used a spatula and a knife to spread the filling & I recommend waiting for the brownie to fully cool before spreading the filling! 
   
   
   
   
   The ganache I cooked in the microwave in a microwave safe bowl and I stirred the contents every 15 seconds or so until everything was melted. 
   
   
   
   
   
   

   

   Finished product waiting for tasting