Roasted Banana Pudding

This is the first time I have ever roasted a banana.

Honestly, it's the first time I have ever roasted fruit!

It's also the first time I have ever made pudding from scratch.

It was a lot easier than I thought it would be.

I loved this pudding and so did my family.

The original recipe calls for three bananas to be sliced and two are to be  mashed.  I did the opposite.  I like the banana flavor more than I like the actual banana pieces in my pudding.

Let's Get Started:

Roasted Banana Pudding

recipe adapted from myrecipes.com

5 ripe unpeeled medium bananas (about 2 pounds)

2 cups half-n-half 

2/3 cup sugar, divided

2 tablespoons cornstarch

1/4 teaspoon salt

2 large eggs

1 tablespoon butter

2 teaspoons vanilla extract

1 (12-ounce) container frozen whipped topping, thawed and divided

45-55 vanilla wafers, divided 

 Preheat oven to 350°.

 Place bananas on a jelly-roll pan covered with parchment paper.

 Bake at 350° for 20 minutes.

 Remove 2 bananas; cool completely.

 Peel and cut into 1/2-inch-thick slices.

Bake the remaining 3 bananas at 350° for an additional 20 minutes.

 Carefully peel and place the 3 bananas in a small bowl, and mash with a fork until smooth.

*The original recipe calls for 3 sliced bananas and 2 mashed bananas.  If you want more banana pieces in your pudding you may want to do this.  

 Combine half-n-half and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).

 Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk.

Slowly add hot half-n-half mixture to sugar mixture, stirring constantly with a whisk. It's very important that you mix these together very slowly and stir constantly. If the hot mixture is added too quickly it can cook the eggs!  So take it slow and don't stop whisking!

 Return this combined mixture to pan.

Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat.

Add mashed bananas, butter, and vanilla, stirring until butter melts.

Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. If you don't have a large enough bowl, fill the bottom of your sink with ice.

Fold half of whipped topping into pudding.

 Spread 1/2 of the custard evenly over the bottom of an 8x 8-inch baking dish. Top evenly with  vanilla wafers and half of the banana slices.

 Spoon remaining custard over banana slices.

Repeat procedure with vanilla wafers, banana slices.

Spread remaining half of whipped topping evenly over top.

Crush several wafers; sprinkle over top of whipped topping.

Cover with plastic wrap and refrigerate for 1 hour or until chilled.

The longer it's in the frig---the better it is!

Print Recipe Here

Pretzel Rolled Hot Dogs

These little pretzel rolled hot dogs have been on my list of things to make for a while now. 

They are perfect to munch on while watching a football game.

The pretzel dough is made with beer but you can substitute water or non alcoholic beer if that suits you better.

Let me state clearly that I'm not an expert on the subject but from what I've read there are only trace amounts of alcohol, if any, left when you cook with beer. So then whatever is left, is then dispersed throughout the entire recipe. If you've got any concerns just sub the beer for water. I like cooking with beer but have children so I did a little research to be sure that it was safe for them.

Also another note when cooking beer, I've found that using a darker beer tends to add better flavor.  I used Yuengling beer for the pretzels.

Let's Get Started:

Pretzel Rolled Hot Dogs

recipe adapted from allrecipes.com

1 (12 fluid ounce) can or bottle room temperature beer

1 tablespoon white sugar

2 teaspoons kosher salt

1 (.25 ounce) package active dry yeast

4 1/2 cups bread flour

1/4 cup unsalted butter, melted

2 teaspoons ground mustard

1-2 teaspoon cayanne pepper

1 large egg yolk

1 tablespoon water

10 cups water

2/3 cup baking soda

1/4 cup kosher salt, divided - or to taste

18 hot dogs





Heat the beer in a saucepan over low heat until it reaches 110 degrees F.

 Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl.

Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. 

In a large bowl add bread flour and melted butter.

Add beer/yeast mixture to bread flour.  Mix with a wooden spoon or use dough hook attachment with a mixer.

Once combined shape into a ball and place in an oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

Preheat an oven to 450 degrees.

 Line 2 baking sheets with parchment paper, or grease with vegetable oil.

Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.

Bring 10 cups of water to a boil in a large pot over medium-high heat, and stir in baking soda until dissolved.

 Meanwhile, turn the dough out onto a lightly floured or oiled surface, and roll into a 10x20-inch rectangle.

Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.

Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds. Don't worry, your pretzels won't taste boiled.  This helps the pretzels acheive that dark brown color.

Reserve baking soda water.

 Arrange the boiled hot dogs on the prepared baking sheets. Be sure to allow about an inch if not more between hot dogs.  If you don't have enough room to do so, you may need to turn hot dogs on their side for an extra 2-3 minutes of cooking time (I had to do this with a few of mine).

 Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt. *I didn't add salt, just a personal prefrence.

If your baking sheets are thin, you may want to stack two on top of each other to prevent the bottoms from over browning.

Bake in the preheated oven.

Brush pretzels with reserved baking soda water starting at about 7-8 minutes of cook time. Continue to brush each pretzel with baking soda water every 2 minutes until.

Bake for 15-17 minutes or until golden brown.

Print Recipe Here

The Best Cinnamon Roll

I was trolling the pages of Pinterest a few days ago and I kept seeing the same picture of this cinnamon roll claiming to be better than Cinnabon.

Do you know how many cinnamon rolls claim to be better than Cinnabon?  There are several out there as I'm sure you know.

I decided to pin it anyway.  The next day a random person commented on the pin and tells me that these cinnamon rolls are really good. 

Really?

Ok, so I'm intrigued now.  I haven't had a cinnamon roll in forever and it's been longer than that since I've attempted to make them.  And I stress "attempted", they didn't turn out all that great. Well, if I'm going to be honest, they were close to horrible.

I headed over to Bobbi's Kozy Kitchen and checked out the recipe.  I've got everything I need and get started.

Here's my verdict:

People, these are the best cinnamon rolls I have ever put in my mouth!!!

Seriously ever!

I'm not exaggerating...at all.

They are slap yo' momma good!

Shout it from the roof tops outstanding!

Okay, okay I'll stop...cause I really could keep going on and on about them.

Bobbi's daughter actually made these and I can't wait to see what she does next.  Head over and check out Bobbi's Kozy Kitchen she's got some great recipes over there.

Let's Get Started:

The Best Cinnamon Roll Ever

recipe slightly adapted from Bobbi's Kozy Kitchen

1 cup very warm milk (between 100-110 degrees F)

2 eggs- room temperature

1/3 cup butter-melted

4 ½ cups bread flour

1 teaspoon salt

½ cup white sugar

1 packages active dry yeast (Bobbi used 2)

Filling:

1 cup brown sugar-packed

2 ½ tablespoons ground cinnamon

1/3 cup butter-softened

Frosting:

3 ounces of cream cheese-softened

¼ cup butter-softened

1 ½ cups powdered sugar

½ teaspoon vanilla extract

1/8 teaspoon salt

     Dissolve the yeast in the warm milk in a large bowl.

Mix in the sugar, butter, salt, and eggs.

Add the flour in quarters and mix well. I used my dough hook for kitchen-aid.

 If it starts to get too hard to mix, dust your hands with some flour and finish mixing it by hand. (I had to do this)

       Knead the dough into a large ball and put it into an oiled bowl.

Cover it with a damp dish cloth and let it rise in a warm place for about an hour, or until doubled in size.

       Preheat your oven to 400 degrees F (200 degrees C).

   Roll dough into a large rectangle (Make sure not to roll it too thin, or it will rip when you roll it up) onto a floured surface.

 Spread the softened butter onto the surface of the rolled dough. 

  Sprinkle the brown sugar and cinnamon mixture evenly over it.

Roll the dough up and cut into rolls.

 After discarding the end pieces I got 12 rolls (Bobbi's daughter got 8).

   Place rolls in a lightly greased 9x13 inch baking pan or large cookie sheet.

 Cover and let rise until nearly doubled, about thirty minutes.

     

Bake rolls in preheated oven until golden brown, about 15 minutes.

While rolls are baking, beat together the ingredients for the frosting.

Spread or drizzle it on warm rolls before serving.

See what these babies look like inside? 

Slap yo' momma good....take my word for it!

Print Recipe Here

Southwest Sweet Potato Bites with Cilantro Sour Cream

I recently discovered the savory side of sweet potatoes.

Since then, I've been on a mission to find more ways to use them.

I've had sweet potaotes one way or another 4 times in the last two weeks!

I saw something similar to these on Pinterest.

They were fried and served with some kind of black bean and corn garnish though.

So, my mind went to work, how could I make something similar and not fried!  Seems most of the recipes similar to this are fried. These are going to have a soft texture but should be able to hold their shape. 
They might be perfect to serve at a holiday party.  They make a great finger food.

 Yesterday, I starting throwing a bunch of stuff in a bowl and whallah!!!

I've created a great little finger food with a southwestern flavor.

Let's Get Started:

Southwest Sweet Potato Bites with Cilantro Sour Cream

3 large sweet potatoes-mashed (I roasted mine with a little olive oil and salt and pepper, they can be baked)

1 (4 ounce) can of chopped green chiles-juices drained

1/2 cup flour

2 eggs

1 1/2 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon Cayenne pepper

salt and pepper as desired

1/2 cup sour cream

1 Tablespoon finely chopped fresh cilantro (I put mine in the food processor)

1 teaspoon lime juice

1 teaspoon cumin

Fresh cilantro leaves for garnish

Preheat oven to 375 degrees F

I roasted my sweet potatoes with a little olive oil and salt pepper,  the potatoes can be baked also. 

In a large bowl combined the cooked sweet potatoes (skins removed) and mash (I used a fork).  Add flour, eggs, green chiles, and spices.  Mix until well combined. 

Spray a 9 x13 baking pan with a non stick cooking spray.

Spoon sweet potato mixture on to prepared pan. About 1 1/2 tablespoons per bite.

I used my spoon to move the mixture around so that they would be as close to a circle or oval shape as I could get them.

Bake for 12 minutes on one side, flip, lightly pat down and bake for another 10-12 minutes.

Let cool before topping with sour cream

Cilantro Sour Cream

Combine sour cream, finely chopped cilantro, lime juice and cumin.  Mix well. 

Add a small spoon full to each sweet potato bite and garnish with fresh cilantro leaves.

Print Recipe Here

Fudgy Chocolate Brownies

For the past year I've been trying to make the "perfect" brownie.  Having said that, I think everyone has their own idea of what the perfect brownie is.

I like fudgy and rich brownies...not the cakey kind.


In my pursuit for the perfect brownie

I've grated chocolate, melted chocolate, used a couple of different cocoa powders, used only room temperature ingredients, I even made brownies in an iron skillet (twice) and so and so forth.

I've also tried several of the "best brownie" recipes that are floating around the internet. They may be some one's best but they weren't mine.

Finally I just started throwing things in a bowl to see what I'd get. At this point I'd made so many brownies (close to 3 dozen), I had a good feel for what I was doing.

After countless attempts

it finally paid off!

I've found my "perfect" brownie!!

Let's Get Started:

Fudgy Chocolate Brownies

8 ounces dark chocolate baking bar

I recommend at least 60% cacao

14 Tablespoons of butter

1 cup AP flour

1 1/2 cup white sugar

Give the sugar a few spins in a food processor

4 eggs-slightly beaten

1 teaspoon vanilla extract

Preheat oven to 350 degrees F

Grease 8 x 8 pan for thick brownies or 9 x 13 for thinner brownies

In a medium saucepan melt chocolate and butter over lowest heat.

I put my sugar in a food processor and grind it for about 30 seconds.  It's a trick I learned while making the 3 dozen plus different brownie recipes I've tried!

Once chocolate and butter are melted remove from heat and whisk in sugar until well incorporated.

Stir in flour, mix well.  Stir in beaten eggs, add vanilla.

Pour into prepared pan.

Bake for 35-55 minutes or until inserted toothpick or knife comes out clean.  Baking time will depend on the use of 8 x8 pan for thick brownies or 9 x 13 pan for thin brownies.

Print Recipe Here

White Chocolate-Pomegranate Blondies

I love pomegranates. 

 I love blondies too! 

I was at my local commissary staring at the pomegranates trying to think of something I could make with them.  I usally just open one up and eat the seeds.

And it hit me like a bolt of lighting!!

So I present to you my friends, the perfect combonation of white chocolate and pomegranate flavor in a rich chewy blondie.

Let's Get Started:

White Chocolate-Pomegranate Blondies

1 cup butter-softened

1 1/2 cup light brown sugar

1/2 white sugar

2 1/4 cup AP flour

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs-beaten

1 teaspoon vanilla extract

2 cups white chocolate chips

1 pomegranate-peeled-seeds removed, reserved

Preheat oven to 350 degrees F

Grease 9 x 13 pan

Cream butter and sugars until combined with a mixer in a large bowl.

In a small bowl bowl whisk together flour, baking powder, and salt.

Add flour mixture to butter sugar mixture about a 1/4 of a cup at a time, allowing mixture to combine before adding anymore.

Once flour and sugar mixture is combined stir in beaten eggs and vanilla until combined.  You can use your mixture to combine the eggs.  Beat until just combined.

Stir in white chocolate chips and pomegranate seeds.

Pour into prepared pan and place in the preheated oven.

Bake for 35-40 minutes or until inserted toothpick or knife comes out clean and edges are pulling away from the sides.

Let cool completely before cutting.



Print Recipe Here

Sweet-Potato and Two Cheese Gratin

Growing up we never ate sweet potatoes.  My mother nor grandmothers ever made them.  As an adult I find it a little odd considering I grew up in the south.

My first encounter with sweet potatoes was a few years ago. I believe it was actually canned yams with broiled marshmallows on top.  I wasn't impressed. The next time I had sweet potatoes, again I think it was canned yams, they had a brown sugar pecan topping.  Much better than the marshmallows but I still wasn't  jumping on the sweet potato boat.

Before I decided to write off them completely I thought I'd give this recipe from Taste of the South Magazine.  I love au Gratin potatoes and love fontina cheese.  I thought maybe this it!  I was hopeful and thankful I didn't have to open a can of yams.

I'm so glad I made these!  They were wonderful!  I will definitely be making these for Thanksgiving this year.

Let's Get Started:

Sweet-Potato and Two Cheese Gratin

recipe from Taste of the South

5 large sweet potatoes, scrubbed, peeled, and cut into 1/8-inch slices

1/2 teaspoon salt, divided

1/2 teaspoon ground black pepper, divided

1/2 cup plus 3 Tablespoons shredded Fontina cheese, divided

1/2 cup plus 3 Tablespoons grated Parmesan cheese, divided

1 cup heavy whipping cream, divided

Garnish with fresh thyme or parsley

Pre-heat oven to 400 degrees F

Generously coat a 2 1/2 quart baking dish with nonstick cooking spray.  Set aside.

Place a layer of sweet potatoes overlapping in a shingled fashion in baking dish. Season sweet potato layer with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Sprinkle potatoes with 1 tablespoon Fontina cheese, 1 tablespoon Parmesan, and 1/4 cup cream.  Repeat layers 3 times.

Cover with aluminum foil.

Bake for 1 hour, Remove aluminum foil. Sprinkle remaining cheeses over sweet potatoes.

Bake, uncovered, until cheese is golden brown, approximately 15 minutes.

Garnish with thyme or parsley.

Print Recipe Here