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Archives for May 2011

Sardine Pasta

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I prepare this dish whenever I want a quick meal. More often than not we have the ingredients handy in our cupboards. I prefer using Spanish sardines in olive oil, but sardines in tomato sauce will do just fine.

 

Serves 4

Ingredients:

8oz. spaghetti noodles

4 tablespoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, crushed

1 lemon, juiced

1 4oz. can sardines in tomato sauce

1 cup tomato sauce

1 pinch red pepper flakes, or to taste

1/4 cup freshly grated Parmesan cheese

 

Cook the spaghetti in a large pot of salted boiling water. Cook it according to package instructions or until al dente. Drain and set aside.

Meanwhile, heat the olive oil in a large saucepan under medium heat. Sauté the onions until they become translucent. After, fry the garlic and cook it for 2 minutes or until golden brown.  Add the sardines and the sauce and the tomato sauce. Reduce the heat to low and simmer it for 3-5 minutes or until the pasta is ready.

Combine the pasta and the sardine sauce. Mix well and turn off the heat. Let it stand for 5 minutes. After, squeeze the lemon juice over the pasta. Transfer the pasta to a serving plate or individual plates. Sprinkle the pasta with red pepper flakes and Parmesan cheese before serving. Serve warm.

 

Photo Courtesy Of:  upto6only.com

 

Pho Inspired Shrimp Pomelo Salad

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A salad is never just a salad. There is so much versatility about it which makes it a great  appetizer prior to a full course meal or you can have it as a complete meal in itself.  I guess a salad is all about texture. No matter how expensive the ingredients tossed in any salad, if the combination does not have the right balance of textures in one’s palette, that salad is going to get tossed out into the bin.

Dressing is the crowning glory of any salad. Just like hair is to us humans, if your haircut sucks you’re doomed under a cap for months.  If the salad dressing is so off with  the salad ingredients, there is no salad at all.

I have often had recurring dreams of this Shrimp and Pomelo salad I ordered  at a  popular  Thai restaurant here in the city . For months, I tried and tested my own take at this popular  salad dish but for some reason, I always had a fail stamp on texture! It was either the dressing was too much, or the salad ingredients were not proportionate.  It took me a while to master  how much of its ingredients had to be in the bowl in direct relation to the amount of dressing I was to drizzle on it.  True enough, I lingered and relished every bite and cast myself onto a mission of replicating this refreshing dish. I could actually live on this salad every lunch or dinner as it is quite  filling.  The contrast of  crisp and  crunchy against the light soft meat of shrimp and chicken is a welcome refreshing delight on a hot day. The sweet, tangy dressing, punched up by the very distinct flavour of coriander leaves and  dried shrimp fry is what sold me 200% on this dish.

Shrimp and Pomelo  Salad

Ingredients:

1 Pomelo or ruby red grapefruit

1 Cooked chicken breast

1 cup 237ml Cooked shrimp

1 teaspoon 5ml Chopped red chile

1 1/2 tablespoons 22ml Thai fish sauce

1 1/2 teaspoons 7.5ml Sugar

1 teaspoon 5ml Lime, juice of (large)

1 1/2 tablespoons 22ml Fresh coriander – chopped

1 Red leaf lettuce – for garnish

1/4 cup 36g / 1.3oz Roasted peanuts – chopped

1 Fresh red chile – julienne for

Dried shrimp fry ( fried ) – optional

6 Shallots – thinly sliced

1 cup 237ml Vegetable oil

INSTRUCTIONS:

Pomelos are a big citrus fruit much like grapefruit, but somewhat drier and sweeter. If unavailable, grapefruit will do.

 

  1. Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken.
  2. Add chicken and shrimp to pomelo.
  3. In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture.
  4. Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers and fried dried shrimp fry
  5. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat.
  6. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep several weeks.

Photo Credit: Roslyn in Starfish Island

Photo Credit: llndl

Photo Credit: pia.monte

Tandoori Tofu

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Tofu or bean curd is made of soya which is often used in Asian cuisine. It is a good meat substitute as well because it is high in protein. Tofu is also very versatile because it absorbs flavors easily. Tandoori tofu is a flavorful dish that you can eat with a salad or even snack on.

 

Ingredients:

2 teaspoons paprika

1 teaspoon salt, divided

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

3 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 tablespoon lime juice

2 14oz. packages extra-firm tofu, drained

2/3 cup nonfat plain yogurt

6 tablespoons chopped fresh cilantro for garnish

 

Preheat the grill to medium and grease it.

Place the paprika, 1/2 teaspoon salt, coriander, turmeric and cumin in a small bowl. After, heat the oil in a small skillet over medium heat. Sauté the garlic for 30 seconds and then add the spice mixture and lime juice. Stir well. Cook under low heat for 1 minute until the mixture sizzles and becomes fragrant.  Remove from heat.

Slice the tofu block into 6 pieces. Pat them dry using paper towels. Brush both sides of the tofu slices with the spice and oil mixture. Sprinkle them with salt and reserve the remaining oil.

Grill the tofu for 2-3 minutes per side or until they have grill marks.

Combine the remaining spice oil mixture and yogurt in a small bowl. Garnish the tandoori tofu with fresh cilantro and serve with the yogurt sauce.

 

Photo Courtesy Of:  Crystl

 

Pure Coconut Rum Infusion

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Why does cake always taste better when it’s soaked in alcohol? I have never really been fond of fruit cakes, but for some reason I am so into rum cakes! I love the dense yet crumbly texture of it and yes, I have to admit the rum flavour just makes me eat half of the cake!

Traditionally, a good rum cake will call for authentic dark Jamaican rum and some coconut.  I’ll save the gory details but, yeah there is a lot of good stuff in a rum cake enough to make a pirate out of you. I have gotten hooked on it for a few years now and I try real hard to distract myself from baking one every day. I know that if I give in … I might as well throw the weighing scale out the window.

There’s really not much into making a rum cake. You may even use yellow cake mix to make your life easier.  A yellow cake mix doesn’t  mean you’re cheating with authenticity .. but come on,  you’ve got to be with me on this. It does make a good rum cake! The pudding in the mix is probably the trick to it as a rum cake would definitely call for some vanilla pudding to turn it into a dense yet very moist yummy cake.

I’ve made some variations to the basic rum cake and added some crushed pineapple as well and coconut. It was a pretty heavy cake but most definitely good with a nice cup of tea  and a good buddy to chit chat with on a lazy afternoon.

Here is another version of a rum cake but it maintains the alcohol goodness … a lot!

Coconut Rum Cake

Ingredients:

12 eggs
2 cup(s) granulated sugar
2 cup(s) all purpose flour
1 can(s) 14 oz sweetened condensed milk
1 can(s) 14 oz coconut milk
0.25 cup(s) dark rum
2 teaspoon(s) vanilla
0.5 teaspoon(s) almond extract

INSTRUCTIONS:

  1. preheat oven to 350* Spray a 9 X 13 X 2 in baking dish with nonstick spray
  2. With a stand mixer, whip eggs and sugar until fluffy and doubled in volume, about 3 minutes Whisk or lightly stir in flour and salt. Pour into prepared baking dish and bake until just done, about 15 min.
  3. remove from oven and poke holes in cake
  4. In a 1-quart measuring cup, combine condensed milk, coconut milk, rum and vanillla and almond extracts. Slowly pour over cake until all is absorbed. Cover and refrigerate at least 3 hours before serving
  5. Top with ice cream, if desired, and garnish with toasted coconut and confectioners’ sugar

Photo Credit: timnatl

Photo Credit: ambertq

Photo Credit: Cook Like a Champion

Tex Mex Pasta Salad

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Tex Mex pasta is a quick and easy salad that is perfect for parties or even dinner. It’s light with a tinge of spice too. It goes perfectly well with grilled meat or chicken. If you find red onions too strong, you can use sweet onions instead. Native corn is also a good alternative to sweet corn if it is available.  It is also a good idea to roast the peppers and peel them before adding them to the salad.

 

Ingredients:

2 cups multi-colored rotini (spiral) pasta

2 cups sweet corn kernels

1 medium red capsicum, diced

1 medium green capsicum, diced

200g cherry tomatoes, quartered

1/2 medium red onion, finely chopped

1 medium avocado, diced

1/2 cup fresh basil, torn

1/4 cup lime juice

1 tablespoon olive oil

1/2 teaspoon Tabasco sauce

 

Cook the pasta in a large pot of boiling salt water according to package instructions or until al dente. Drain and rinse with cold water. Drain and set aside.

Combine the lime juice, olive oil and Tabasco in a jar with a screw on lid. Shake well. Add a dash of salt.

Place the pasta, corn, capsicum, tomato, onions, avocado and basil in a large bowl. Pour the dressing over the salad. Toss well. Season it with salt and pepper as desired. Refrigerate for 30 minutes to an hour before serving. Serve chilled.

 

Photo Courtesy Of: busbeytheelder

 

Get Blown Away by Peanut Butter Bombs

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Anyone who digs peanut butter will always admit to spooning off the peanut butter jar at least once a day. I know I do. I love the stuff and however much it’s something I should be staying away from, it’s a futile battle once I catch sight of that peanut butter jar. I’m sure to go in for that little scoop.

There’s a better way to get your peanut butter fix without having to bother with a spoon though. However, you may just get  so hooked onto these things, sure enough that peanut butter isn’t going to last that long.

Peanut butter balls are your new nutty best friends. Yep, you get that homemade Reese’s peanut butter goodness in a homemade PB ball.  It’s so easy to make and you’re definitely going to make quite a lot of it too!

These yummy treats have the same chocolate covered creamy peanut butter filling it almost feels like you’re eating fudge.

If you’ve ever heard of the term Buckeyes, then you know it’s all about peanut butter bon bon goodness. A buckeye is simply a peanut butter ball except that the top of the bon bon is bare of chocolate coating to let the peanut butter peek through as if it was a like the nut of the Buckeye tree.

For a little bit of trivia, Ohio is home to the Buckeye tree. Peanut butter buckeyes are so popular in this state, that most ball games are never complete without this candy.

Now you can enjoy the same buckeye bonbon goodness with this recipe.

Peanut Butter Bombs

Ingredients:

cups (500 grams) creamy peanut butter

1/4 cup (57 grams) unsalted butter, room temperature

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 – 2 1/2 cups (230 – 290 grams) confectioners (powdered or icing) sugar

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

2 tablespoons (25 grams) shortening
INSTRUCTIONS:

Peanut Butter Balls:Line a baking sheet with parchment paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.

Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.

Makes about 40 pieces, depending on size. Preparation time30 minutes.

 

 

Photo Credit: you can count on me

Photo Credit: front studio

Photo Credit: l e n a mnop

Marmalade Chicken

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Marmalade chicken is best eaten with steamed rice or as an appetizer. They are delicious sweet and salty bite sized chicken pieces with an orange zing. You may add some chili for more spice if desired. It is a healthy dish that is perfect for parties or intimate dinners.

 

Ingredients:

1 cup reduced-sodium chicken broth

2 tablespoons red-wine vinegar

2 tablespoons orange marmalade

1 teaspoon Dijon mustard

1 teaspoon cornstarch

1 pound chicken tenders, cubed

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

6 teaspoons extra-virgin olive oil, divided

2 large shallots, minced

1 teaspoon freshly grated orange zest

 

Place the broth, vinegar, marmalade, mustard and cornstarch in a medium sized bowl. Mix well.

Season the chicken with salt and pepper. After, heat 4 teaspoons of oil in a large skillet over medium heat.  Fry the chicken for 3-6 minutes or until they are light brown. Transfer it to a plate and keep warm.

Heat the remaining 2 teaspoons of oil in the skillet. Sauté the shallots until they turn golden brown.  Add the broth mixture into the pan. Let it simmer for 10-15 minutes until the sauce thickens. Stir occasionally and scrape the browned bits at the bottom. Add the chicken and simmer for another 3 minutes. Stir in the orange zest. Transfer the chicken to a serving plate and serve immediately.

 

Photo Courtesy Of:  Rubber Slippers In Italy

 

Mighty Food For The Gods

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Us lowly creatures on earth have yet to know what gods indulge in when they have a sweet tooth craving that needs to get fixed. I have always wondered how this cookie bar got its name, but the first time I sank my teeth in it, I immediately got an all time high from it.

It was indescribable as the sweetness of the cookie bar was rich but the  nutty chewy and moist texture was what got hit me good!

If you take a closer look at this pastry, it’s actually quite similar to a butterscotch bar or a date and nut cookie bar. In fact, I think that’s what it really is, but food for the gods sounds much better, don’t you think?

This baked goodie is usually sold crazy during the holidays. Most people will buy a whole box of it in place of a fruit cake. Not many like fruit cake but this cookie bar comes quite close to the richness of a fruit cake without the strong flavours of the liquor and the candied fruits.

It’s a great gift away  and keeps well.

If you’re concerned about the sugar content, I suggest you don’t even go there.  It’s all or nothing with this pastry. There is no looking back. The amount of sugar in it is almost obscene but definitely worth the trouble. Haha … so.. are you in it with me?

FOOD FOR THE GODS

Ingredients:

1 cup all-purpose flour
· 1/2 tsp. baking powder
· 1/4 tsp. baking soda
· 1/4 tsp. salt
· 1 cup melted butter
· 1/2 cup  granulated sugar
· 1/2 cup packed brown sugar
· 2 eggs, at room temperature
· 1/4 cup dates, coarsely chopped
· 1 cup fresh walnut, coarsely chopped

Cooking Procedures :
1. Preheat oven to 350°F. Grease and lined bottom of an 8 inch square pan with wax paper or parchment paper. Set aside.
2. In a bowl, beat melted butter and sugars together. Add eggs one at a time and continue beating until smooth and creamy.
3. In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir to combine. Add to butter mixture and stir until evenly blended.
4. Dust dates and walnuts with 1 tbsp. flour, combine until well coated. Add to the mixture. Mix and blend well.
5. Pour and spread batter into the prepared pan. Bake for 40 to 45 minutes, until an even golden brown and cake tester insert comes out clean.
6. Remove from the oven. Set aside to cool. Cut into bars. Wrap individually in colored cellophane wrappers or place in paper cups.

Photo Credit: [email protected]

Photo Credit: Very Veron

Photo Credit: Ced

Viva La Parmigiana

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Where was this thing I read about eggplants not having any relevant nutritional value?  I swear I’ve read or heard that somewhere. Thing is,  I love aubergines! It kind of disheartened me when I somehow recalled  hearing that information from the planet Uranus, most probably, as I have not eaten much eggplant over the past 6 months. It grows in abundance here and is pretty cheap to make a good tasty meal out of it. Then again, considering the fact that I cook for my mom as well … and of course, she has issues with her levels of  Uric Acid, I am limited from making  much out of this vegetable in our home.

Putting my sensibility on track about this under rated vegetable, my little research proved it to be packing quite a reasonable nutritional punch in one’s diet. Although most other fruits and vegetables contain a higher percentage of Vitamin C and Potassium, a cup of eggplant gives you 2% and 3% respectively of your recommended daily allowance.  Just like most veggies, eggplant contains high dietary fiber – one serving of eggplant gives the body a 10% daily allowance. Unknown to most of us, this meaty like vegetable contains a wealth of Manganese. This mineral  aids in the functions of our thyroid gland as well as it helps build bones.  Now the best nutritional fact about the eggplant is that, you need not keep count of calories nor fat content. It is a great healthy option for those looking to lose weight.

There is much to appreciate about this vegetable. It’s particular taste and texture lends well to many great dishes that can just be as mouth watering as any meat dish.  It’s awesome grilled  in a Panini sandwich or  tossed into an Ensalada with your favourite vinaigrette and goat cheese. But one of my favourite things to make with eggplant, is eggplant parmigiana or as most would call it, eggplant parmesan. There is no sneaky trick to this dish, other than making sure to drain the moisture off the eggplant meat prior to baking. You can achieve this by sprinkling the sliced aubergines with rock salt and letting it sit for a few.  Moisture will automatically build up when you do this procedure. Squeeze it out and pat dry with a paper towel.  Doing this  prevents  turning out a runny mooshy eggplant parmesan.

Aubergine Parmigiana

Ingredients:

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups  tomato and basil Sauce or you basic spaghetti sauce or ragu
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  3. In a 9×13 inch baking dish spread pasta sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  4. Bake in preheated oven for 35 minutes, or until golden brown. Serve with your favourite pasta dish.

 

Photo Credit: Tasty Yummies

Photo Credit: celiviel

Photo Credit: greateatswithpetes

Swing that Flavored Butter… Butter… Butter!

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Ahh, breakfast!  The smell of warm bread and coffee often sends me into a food zen state of mind. I have always loved bread whatever time of day and I cannot scrimp on butter when I have good bread. It’s almost pointless to get good quality bread if you’re going to get cheap on the spread.  If you’re the type who likes freshly baked bread in the morning then you know what I’m talking about. There is no substitute for real butter.  Studies actually show that eating real butter is a lot healthier than margarine.

Some  of my favourite breakfast breads are bagels, English muffins, Panini rolls and cinnamon and coffee buns. How I wish I had the luxury of time to bake bread in the morning, but I guess that woman we always see in the movies who bakes bread for breakfast is just some imaginary super mom!

But ,thank goodness for  toasters and ovens for they have made breakfast a real joy even in the most chaotic of days.  I can pass by the bakery to buy my fave bread of the week ,  put it in the freezer for later and just pop it in the toaster whenever. If your weekends are a little bit less hectic than usual, you can try these  recipes for butter to go with your bread. Trust me, you’re going to keep making these to go with a lot of things later on. But if you’re just as much of a bread lover as I am, you know how to make these butter blend recipes work in a lot of other dishes.

You may also want to make  these recipes and gift it to someone . I bought a couple loaves of Italian country bread and a nice container  to put these butter blends in and  gave it to a  friend who just gave birth. Make your own signature butter blend and enjoy it any time.

Cinnamon Honey Butter

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 cup honey
  • 1 teaspoon ground cinnamon

Instructions:

In a medium bowl, combine butter, confectioners’ sugar honey and cinnamon. Beat until light and fluffy.

ORANGE HONEY BUTTER

Ingredients:

  • 1/4 cup butter, softened
  • 1/2 tablespoon honey
  • 1/2 teaspoon orange zest

Instructions:

  1. In a small bowl, cream butter until light and fluffy. Mix in honey and orange zest.

STRAWBERRY BUTTER

Ingredients:

  • 1/2 cup butter, softened
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon strawberry preserves

Directions

  1. In a small bowl, beat together the butter, confectioners’ sugar and strawberry preserves until creamy. Cover, and refrigerate until serving.

TOASTED PECAN BUTTER

Ingredients:

  • 1/2 cup chopped pecans
  • 1/4 cup light brown sugar
  • 1 cup butter at room temperature
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 325 degrees F/165 degrees C.
  2. Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
  3. Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

HERB CHEESE BUTTER

Ingredients:

  • 1/4 cup butter, softened
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon chopped fresh parsley
  • 1/4 cup dried oregano
  • 1 pinch garlic powder
  • salt and pepper to taste (optional)

Instructions:

In a small bowl, stir together the butter, Parmesan cheese, parsley, oregano, garlic powder, salt and pepper. Refrigerate. Let stand at room temperature for 25 minutes before using.

Photo Credit: sweetblissfl1

Photo Credit: GQjai

Photo Credit: kristin :: thekitchensink

Photo Credit: cbcastro

Scrummie Crumbie Rummie Cake Balls

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There was a time when I used to sell chocolate cakes for a little extra income during the holiday season. My son loved having the house filled with the aroma of chocolate and the refrigerator over flowing with chocolate cake trimmings. He was in ultimate chocolate cake bliss.  But, it came to a point when there was just too much trimmings for my little one to even get excited about anymore.

I felt bad with the thought of just throwing them out, so I had to think of a way to recycle these and still make them good enough to sell or give as gift aways during the Christmas season.

I was stumped with ideas when I suddenly remembered these small cakes I had tasted from one of the cake shops that was laced with a bit of rum.  I clearly recall dissecting it as it was pretty darn tasty and an awesome chocolate fix.

It seemed like it was made with chocolate cake but I’m sure these people won’t bake such minute cakes in the shape of golfballs. It dawned on me that these may be made from cake trimmings and what better way to disguise the burned rough edges of the cake tops than with rum and chocolate ganache.

That seemed like sheer genius to me and so I decided to play around a bit with a small batch. You may use any dark rum or liquor I would guess, or if you’re feeling generous with a smidgen of Irish cream, amaretto flavouring or Gran Marnier, fell free to get creative.

It is best to keep these rum balls covered in the refrigerator to maintain it’s flavour and moisture. Allow the alcohol to evaporate for a day or so before you start going to town on these things. The alcohol flavour might be too strong when you consume these rum balls soon after you’ve made them.

Play around with this basic recipe and I’m sure you can come up with something even more yummy!

Chocolate Crumb Rum Balls

Ingredients:

200g dark cooking chocolate

¼ cup cream

30g butter

200g chocolate cake crumbs

2 teaspoons rum

½ cup chocolate sprinkles or nuts

1 cup chocolate ganache ( optional for chocolate covered  rum balls)

INSTRUCTIONS:

  1. Place chocolate in a bowl
  2. Combine the cream and butter in a small pan and stir over low heat until the butter melts and mixture is just boiling
  3. Pour the hot cream mixture over the chocolate and stir until the chocolate melts and mixture is smooth
  4. Stir the cake crumbs into the mixture and then the rum
  5. Refrigerate for 20 mins, stirring occasionally until just firm enough to handle.
  6. Roll heaped teaspoons of the the mixture into balls of your desired size
  7. Spread the chocolate sprinkles or nuts on a sheet of grease proof paper and carefully roll the rum balls and set aside
  8. You may choose to melt some chocolate ganache to make chocolate covered rum balls
  9. Refrigerate for 30 minutes until firm

Photo Credit: sifu renka

Photo Credit: beatle2102

Photo Credit: Pamcake324

Surrender to a Banoffee Pie

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The first time I ever got the chance to taste a Banoffee  pie, I just melted right into my chair and couldn’t forget about it for weeks. I kept going back to that coffee shop just order it and after a few months of doing this regular trip for banoffee pie and coffee … I gained 30 pounds! Hahaha….

I couldn’t pin down what it was that made me lust for this pie like a crazed woman and I tried to whip up my version of it , but there was something missing!  Most times I will just get right down to replicating any dish I have fancied from restaurant  and not even bother to google  ingredients.  Had I done that when I was going bananas over banoffee then I would’ve figured out some tricks to it.

This English pastry would seem so basic with not much ingredients to it, but the trick comes with the toffee. It’s where I got stumped. I couldn’t figure out how to end up with that toffee taste and creamy texture.  Unfortunately, my brain was in the wrong place at the time when I endlessly tried to make my own banoffee pie.

The name of the dish comes from the ingredients of the pastry itself. The combination of banana and toffee. Reading through it’s origin, the men behind this delectable pie borrowed its concept from the American dish called Blum’s Coffee Toffee pie which is made up of smooth toffee and coffee flavoured whipped cream.

They adapted the same toffee filling into their own version by boiling a can of condensed milk and adding a layer of bananas. Hence, they named their own dish as a Banoffee pie because of that mouth watering combination of  bananas and creamy toffee. You can opt to make a cookie crumb crust and add some chocolate ganache in the pie itself for a little more sinful indulgence.

Banoffee Pie

Ingredients:

1 cup(s) graham cracker cookie crumbles
.5 cup(s) pecans , toasted, finely chopped
4 tablespoon(s) unsalted butter , melted
2 tablespoon(s) packed brown sugar
2 can(s) (13.4 ounces each) dulce de leche (caramelized sweetened condensed milk)
4 large bananas
1 cup(s) heavy cream
1 tablespoon(s) confectioners’ sugar
.25 teaspoon(s) vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. In bowl, mix crumbs, pecans, butter, and brown sugar. With back of spoon, press onto bottom and 1 inch up sides of 9 1/2-inch springform pan. Bake 10 minutes. Cool on wire rack.
  2. Filling: Spoon dulce de leche into cooled crust and spread evenly. Peel and slice 3 bananas. Arrange over filling. In bowl, beat cream, sugar, and vanilla just until stiff; spread over bananas. Refrigerate 2 hours.
  3. To serve, peel and slice remaining banana. Arrange over cream. You may choose to drizzle some gooey chocolate syrup over the pie and sprinkle some slivered almonds or chopped walnuts. If you’re feeling a little more indulgent, why not make some chocolate caraque or thickly shave some chocolate swirls for a full on guilty splurge since you’re already at it.

 

Photo Credit: dichohecho

Photo Credit: Allerina & Glen MacLarty

Photo Credit: mio_pls

Scandinavian Muesli

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I come from a country that eats rice and fried food for breakfast. We like to eat a heavy meal at the start of our day.  I’m talking about hotdogs, eggs, garlic fried rice –the works. Unfortunately, it ca n be bad for the diet as these are greasy. These days I try to eat more high fiber meals, not just to lose weight, but to be healthier. I am not getting any younger, so I am trying to improve my eating habits.

Muesli is a high fiber breakfast which can give you enough energy to start your day. They aid digestion too. Eat it with yogurt or fresh milk and you are good to go. Fresh fruit is also goes perfectly well with it.

 

Ingredients:

2 cups old-fashioned or quick-cooking (not instant) rolled oats

2/3 cup rye flakes, or wheat flakes *

1/3 cup coarsely chopped almonds

1/2 cup dried cranberries or mixed fruit

2 tablespoons flaked coconut, (sweetened or unsweetened)

1/2 cup raisins

2 tablespoons honey

1/2 teaspoon vanilla extract

Pinch of cinnamon

1/4 cup flaxseeds*

 

Preheat the oven at 350F, after grease a baking sheet using a cooking spray. Place the oats and rye on the baking sheet and bake it for 10 minutes. Add the almonds and coconut. Cook it for another 5-8 minutes or until the oats are fragrant. Turn the oven off and add the raisins, cranberries/dried fruit.

Heat the honey in the microwave for 10 seconds. Add the vanilla and cinnamon. Mix well. Drizzle honey over the muesli. Place the baking sheet back in the oven and let the muesli cool for 2 hours. Add the flaxseeds. Place the muesli in individual bowls or you may store it in an air-tight container for 1 week.

* Rye or wheat flakes resemble oatmeal and they are found in health stores. As for flaxseeds, you     may use a coffee grinder to grind them.

 

Photo Courtesy Of:  DJane88

 

A Sweet Ice Cream Cookie Dream

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I definitely will scream for ice cream any time! It’s one of the best things life has to offer human beings! I like almost any flavour  and love it even more with the works. Nothing beats a banana split for me overflowing with just about everything you can put on it… extra whip cream too, please!

We had Coney Island ice cream a long time ago… and I don’t know why they didn’t last that long here. I was working on their 32 flavors and I wasn’t even half way through when they moved out. Bugger that ! It was ice cream heaven for me whenever I’d get 3 scoops , wishing it was a bottomless cone.

Oh, and those Eskimo ice cream cookie sandwiches were just immensely divine.  I haven’t  had one of those in years. These were chocolate chip cookies  with your choice of chocolate or vanilla ice cream filling and each sandwich was rolled in nuts.

None of the ice cream companies here have those in their product line, which is such a darn shame!

I’m in love with cookies myself and … I’ve been trying to psyche myself to bake some big chunky chocolate oatmeal cookies and splurge on a couple or three different ice cream flavors to fill them with. Would be a neat idea to make a big batch of them and store them in the freezer for a sweet tooth emergency!

Hmmmm, what better time to get started with that thought than now …so let me finish this up and hit the kitchen to bake .  I sure hope they’ve got some mint choco chip and coffee crumble  flavours in stock.

Else, I am going to flip with this sudden craving …

Chocolate Pecan Ice Cream Cookie Sandwiches

Ingredients:

.5 cup(s) (1 stick) butter , cut up
1 bag(s) (12 ounces) semisweet chocolate chips
1 can(s) (14 ounces) sweetened condensed milk
2 cup(s) pecan , chopped
1 cup(s) all-purpose flour
1 tablespoon(s) vanilla extract
2 pint(s) favorite ice cream

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Grease large cookie sheet. Place 2 jelly-roll pans or cookie sheets in freezer to use later for ice cream.
  2. In microwave-safe large bowl, combine butter, chocolate chips, and sweetened condensed milk. Cook in microwave oven on High 1 minute; stir. Microwave 30 to 60 seconds longer and stir again until chocolate and butter are completely melted.
  3. Into chocolate mixture in bowl, stir pecans, flour, and vanilla until combined. Drop dough by rounded measuring tablespoons, 2 inches apart, onto greased cookie sheet. With fingers, press each mound into 2-inch round.
  4. Bake cookies 10 to 12 minutes or until firm when lightly pressed. Cool on cookie sheet on wire rack 2 minutes. With metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies between layers of waxed paper in tightly covered container at room temperature until ready to use or up to 2 weeks, or freeze up to 3 months.
  5. Meanwhile, scoop ice cream by rounded 2 tablespoons into 24 mounds onto cold jelly-roll pans; flatten each mound into 2-inch round. Freeze ice cream rounds until firm, at least 1 hour. If not using right away, store ice cream rounds in freezer-safe container with waxed paper between layers, up to 1 week.
  6. Just before serving, assemble ice cream rounds and cookies into 24 sandwiches.

Photo Credit: Betty Crocker Recipes

Photo Credit: jamieanne

Photo Credit: dhorst1

Tasty Beer Battered Fish Tacos

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Not many people are fond of fish but those who are, find every way to make something great out of fish meat.  True enough it can be a healthier alternative to red meat but some fish can also contain mineral components that may not be too good for some people as well. They say that the darker fish meats are to be eaten moderately as compared to white flesh fish.  Tuna has been a popular fish all over the world because of  its meaty characteristics and being a deep sea  predator fish, they are  known to carry high levels of mercury.  So is it safe to assume  that the bigger these fishes are , the higher the levels of mercury.

A lot of research has been done to determine the mercury content in both fresh and canned tuna. Studies have shown that there are certain tuna species that are prone to carry  higher levels  such as the bluefin and albacore.  It has been a long time debate in the US and Canada on FDA regulations for this canned fish.  Since the occurrence of methylmercury  is natural in tuna fish, conflicts have risen on the need to print warning signs on the labels of canned tuna. As it is, pregnant women have been strongly advised to refrain consuming canned tuna. Confusing as the studies and appeals from the government have become over the years, many still continue to manufacture  and use this deep sea meat as it contains a good source of omega 3 fatty acids.

I guess the key to all this is moderation.  Many body builders take to tuna because of its protein content. I use canned tuna to make fish croquettes , sandwiches and pasta dishes  However, I always make it a point to use white fish for fish and chips and fish tacos. It just has a better texture and less fishy flavour

I’m not really big on fish, but I’m always digging tacos. I caught Tyler Florence in one of his shows and he made these mouth watering fish tacos . He sold me on the idea with just a smile!

Beer Battered Chipotle Fish Tacos

Ingredients:

2 ounces canned chipotle peppers
2 eggs
2 cups beer (recommended: Tecate or other pale beer )
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons gray salt
Freshly ground black pepper
3 cups sour cream
1 1/2 bunches cilantro , chopped
2 tablespoons lime juice, plus 6 limes, cut in wedges
1 teaspoon gray salt
Corn oil, for frying
3 tomatoes, small diced
12 red radishes, thinly sliced
24 corn tortillas
1 1/2 pounds cod or other whitefish cut into 1-ounce strips
coleslaw

INSTRUCTIONS:

  1. Preheat oven to 300 degrees F.
  2. To make the batter:
  3. Puree the chipotles and egg together in a blender . When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch , baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients
  4. In a small mixing bowl mix together the sour cream , 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
  5. For the fish tacos:
  6. In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
  7. On a large serving plate arrange the tomatoes , lime wedges, chopped cilantro, and sliced radishes to garnish tacos.\
  8. Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
  9. With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and coleslaw.

 

Photo Credit: palewire

Photo Credit: davecurry8

Photo Credit: akoayecandice

Devilish Red Velvet Indulgence

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It was a couple of years ago when I chanced upon a red velvet cake.  I’ve never tasted a red velvet cake. I thought it was just some ordinary  cake that was soaked in red food coloring, but boy was I wrong about that!  A good friend of mine was celebrating his 34th birthday and his mom was so sweet to bake him a red velvet birthday cake.  While all the boys converged on the poker  table and the girls were busy  catching up with stuff … I snuck my way out of the convo to check out the birthday cake.  Funny thing is, I got stuck at the cake table and couldn’t get enough of it.  I still can’t figure out what made it taste so good. It’s like red chocolate cake, but not totally chocolatey like that. It was just so good with the cream cheese frosting !

Beet root is often used to achieve the deep red color to this cake as well as it helps retain moisture with the inclusion of grated boiled beet root into the batter. I don’t really fancy beets, but I just might give that a whirl  for mere experimental sake. I’ve read a few reviews on red velvet cakes and most have issues with achieving a uniform rich red color due to the cocoa powder.  I have yet to play around more with this awesome cake, as I don’t want to disappoint myself with the outcome since I have such great recall on how good it was.

This could be a real contender for my  son’s next birthday cake. Although I don’t know how he’ll take to the red color, but I’m sure he’ll be tripping on it.

RED VELVET CAKE

Ingredients:

For the Cake:
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
6 tablespoons cold unsalted butter, cut into chunks
2 large eggs, at room temperature, separated
2 teaspoons vanilla extract
1/2 ounce red food coloring (4 teaspoons), optional
1 cup nonfat buttermilk

For the Cream cheese frosting :

12 ounces soft light cream cheese
3/4 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract
1/2-1 ounce chocolate, grated, for garnish (optional)

INSTRUCTIONS:

FOR THE CAKE

FOR THE CAKE:

  1. Preheat oven to 375 degrees F.
  2. Coat two 9-inch round cake pans with cooking spray.
  3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.
  4. Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until Smooth.
  5. Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.
  6. Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.
  7. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.
  8. FOR THE FROSTING & TO ASSEMBLE CAKE:
  9. Beat cream cheese, confectioners’ sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.

Photo Credit: wmc75

Photo Credit: vynsia

Photo Credit: pike.corinne

Bloody Caesar: Lunch in a glass!

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After a Friday night of epic rampage, I have often wondered why my hangovers last for 2 days now. I must be getting old. Ha! It escapes me as to how I have managed to survive my party days just a few years ago when  I can be drunk, hung over and still go to work all in the same day.  Gone are those days now as I hurt like an old hag for 2 days even on just a few cocktails … then again, I usually end up mixing my drinks and forget to water down. So, heh … I only have myself to blame for my suffering.

Most times I just chug on  Gatorade and  pop a headache pill before I hit the sack when I get home from a long night and sometimes it does help, but I still feel awful for a while. When I was living in Canada, my ex always had some clamato juice on stand-by for those lovely hangovers from hell.  I’ve never heard of such a concoction prior to living in the Great White North, but clamato juice is the main ingredient to a Bloody Caesar cocktail which is solely Canadian in origin.  It is such a popular drink in Calgary that even the Mayor declared May 19, 2009 as Caesar Day.

Clamato is a mix of clam and tomato juice, manufactured independently by the Mott’s company. This drink is almost totally unheard of in the US, except for  bars found along the Canadian border. It is similar to a Bloody Mary, except for the clamato which makes it a Bloody Caesar.  It’s a pretty tasty and refreshing cocktail on a hot summer day, but it is also a popular cure for hangovers. Studies have also shown that drinking a Caesar together with an aspirin may help protect one’s stomach from aspirin damage.

What exactly you may wonder is in a Bloody Caesar that made it phenomenal in Canada? The simplest way to remember  how to make this drink is to  apply the “ one-two-three-four” rule.  Let’s break that down to:  1- 1.5 oz of  vodka , 2 dashes of Tabasco sauce, 3 dashes of salt and pepper, 4 dashes of Worcestershire sauce and finished with 4-6 oz of clamato juice and a lot of ice. It is served in a glass rimmed with celery salt and garnished with a celery stalk and lime. Believe me, I have gotten hooked on this cocktail for years it’s just sad I can’t find clamato in this here country I am living in. Another popular drink in Calgary made with the same clamato mix is the Calgary Red eye. This is often my drink when the men are hangin’ out at home and drinking beer as I can’t really handle much beer. It is basically the same cocktail except that beer replaces vodka and is best served in a fruit jar or flask.

Truth be told, I often miss that laid back life. Living out in a sweet log cabin nestled in the  quaint ski town of Canmore, Alberta. That time in my life has made so much difference as to who I am today. I don’t know how on earth I ever found my way over to the opposite side of the globe but looking back on it, I say serendipity had much to do with my Great White North adventure.  I went to Canada to find myself  and heal my broken soul after getting out of a traumatic 2 year marriage fail.  And sure enough, I found my heart, my soul, my light and my joy. The Canadian Rockies holds a special place in my life as half my heart belongs to a wee Canadian boy.

 

Photo Credit: mick62

Photo Credit: Tristen. Pelton

Photo Credit: wynlok

Picture Perfect Pickled Peppers

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It must be my endless love for sandwiches that has gotten me hooked on pickles and pickled pepper relish. I can’t think of anything else that can just put the “wow” in my sandwich other than these lovely tangy spicy wonders. Most homemakers would be skilled in pickling and preserving fruits and vegetables but in as much as I love to cook, I have only ever preserved fruit once, when I was in 6th grade.  The first time I made an attempt to make papaya relish I had to ask a neighbour to help me out. Our papaya tree was on it’s last remaining days before it died a natural death, and it still had a bunch of unripe papayas allover.  I didn’t want it to go to waste so I figured it would be best to make some pickled papaya relish from them.  I wonder if the same principle applies to pickling peppers and pepper relish.

I swear I have been drooling over this thought for many years now since my first and last encounter with it  in Calgary.  My roomie’s mom came to visit for a while and she made a few bottles of pickled peppers. I have never tried them before that, but I was surprised at how good they tasted !  I could easily go thru a bottle of that over lunch if I wasn’t keeping myself from over indulging.

I wish I could find some pretty good peppers around here so I can finally give this a try. Philippine peppers are way different from the ones I’ve seen in Canada, so I highly doubt this can even work. But, I’m pretty sure somewhere up north where most organic farms are located, I could probably find some fairly decent varieties of peppers I can use to pickle.

 

Pickled Sweet and Hot Peppers

Ingredients:

6 lb Hot peppers

6 cl Garlic

3 c  Sugar

2 2/3 c  White vinegar 5% acidity

2 2/3 c  Water

3 3/4 t  Pickling salt

INSTRUCTIONS:

Wash peppers and slice into rings.  You can remove core and seeds or
   leave intact.  In a 6 to 8 quart saucepan, combine sugar, vinegar,
   water and pickling salt.  Bring to a boil. Add sliced peppers and
   return to a boil. Remove from heat.  Place a clove of garlic in each
   hot, sterilized pint jar.  Use tongs to immediately fill jars with
   hot peppers.  Fill jars with brine, leaving 1/2-inch headspace.
   Carefully run a nonmetallic utensil down inside of jars to remove
   trapped air bubbles.  Wipe jar tops and threads clean.  Place hot
   lids on jars and screw bands on firmly.  Process in boiling water
   canner for 5 minutes.

 

Photo Credit: blast

Photo Credit: James Mooney

Photo Credit: Mary Heather

Milky Polvoron Dust Balls

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Reflecting on my growing up years and how I’ve come to love cooking, I have vivid recollections of my feeble attempts at making trouble in the kitchen with whatever I could find edible in the pantry to make a sweet fix . I remember breaking a plate when I was making some toffee/fudge with condensed milk but it got too sticky and hardened too fast I couldn’t get it out of the plate.

There was also this instance when I thought I could make some chocolate candy out of a powdered chocolate malt drink, but it too resulted in a hard clump you could skip stones with on water. Serious epic fail on those but, there was one time I made powered milk candies and they were awesome!

These we call polvoron which is very similar to the Mexican polvorones. It’s  basically a “dust ball” candy because of the powedered milk, powedered sugar and flour.  During parties, polvoron whistling is  almost always included in games since it is impossible to whistle, let alone talk with a mouthful of powdered milk.  It’s a very frugal recipe yet children and adults like this sweet milky treat any day.

Many have capitalized on this due to its popularity and low costing expenses to make. I myself would always buy a pack of these whenever I pass by the cake shops. It’s gotten quite expensive now, but if you make it yourself, you’ll be a happy camper.

It has up-scaled its simplicity as variations have been developed to make it more marketable. I still like the original version but I wouldn’t mind  trying something new with it. You can make a big batch of these milk dust ball candies and package them for selling or just for gifting.

 

Polvoron –

Ingredients

4 cups all-purpose flour
3/4 cup powdered milk
1 1/2 cups refined sugar
1 cup butter

INSTRUCTIONS:

1. Prepare the japanese paper for the polvoron molds.

2. In a large wok, toast the flour with a wooden spoon. You’ll know that it’s done when you smell that distinctive cooked flavor. (The flour is now dextrinized).

3. Cool down the mixture.

4. Add the powdered milk and sugar.

5. Cut in the butter with a pastry blender until it is incorporated smoothly into the flour-milk-sugar mixture.

6. Mold into polvoron.

7. Wrap in japanese paper.

8. Store in a cool, dry place.

Yield: around 80 pieces of the standard mould

A healthier option:

1/2 cup powdered skim milk
1-1/3 cup sugar, not confectioners’ sugar
2-1/2 cups all-purpose flour
1/2 bar of refrigerated butter, softened to room temperature

(Just follow the same directions as above to prepare and mould the polvoron)

Rolled Oats Polvoron

1/2 cup oats
1/2 cup powdered milk
1/3 cup sugar
1/4 cup butter or 1/4 bar

1. Brown rolled oats in a dry pan over low heat. Stir constantly under moderate fire. Cool.

2. Add sugar, powdered milk, melted butter. Mix well and shape in polvoron molds.

3. Wrap in colored paper.

 

Simply Banana Choco Chip Cake Goodness

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Any cake makes me weak in the knees but there is something about banana cakes and banana breads and banana muffins that never fails to leave me drooling.  It is probably the most basic cake any baking rookie needs to master. Not because it’s a  high end cake, but because over ripe bananas are always around in every house hold.  Knowing how to make a moist banana cake can go a long way for the practical homemaker.  I remember a friend of mine who was living in Korea for a few years kept nagging me to air mail him some banana bread because it was something that reminded him of home. Speaking of banana cakes and stuff was prohibited in our convos while he was stuck in Korea as he admits getting depressed over the unavailability of many western foods to comfort his homesickness.

I have to admit that I have tried and baked many recipes of banana cake to perfect the it, as I prefer a cake like texture compared to a banana bread. I like it moist and dense but fluffy.  There’s a lot you can add to a basic banana cake depending on how dense you want it to be. Nuts are always a great addition, raisins, rolled oats, cranberries and yes chocolate chips are the top choices in my book.

I made my son’s birthday cake last year using this recipe and it turned out sooo good, it was gone in no time! You can use either cream cheese frosting or peanut butter frosting, but either way it is bound to disappear in flash!

Moist Banana Chocolate Chip Cake

  • 3/4 cup butter
  • 2 1/8 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 teaspoons lemon juice
  • 1 1/2 cups mashed bananas
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9×13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
  2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
  3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
  4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

 

 

 

Photo Credit: KMOM14

Photo Credit: dwellswithbeauty

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