Posts Tagged 'school'

When It Comes To Bananas, You Can’t Slime Me – Banoffee Pie

banoffee pie 1

Simple, quick and a total crowd-pleaser, this dessert is nouveau-British classic. I had it once during my time there, and it was enough to convert me from “I-never-eat-raw-bananas” to “I-always-eat-raw-bananas-when-they-are-covered-in-whipped-cream-and-caramel.”

banoffee pie 5

banoffee pie 2

Even though the technique is easy, the pie takes a little time to prepare, as you have to let the caramel chill to set before it can be served. I thought that maybe I didn’t cook my caramel long enough (it didn’t get as brown as I thought it should), but it tasted right enough.

banoffee pie 6

Make sure your layer the bananas and whipped cream just prior to serving (or I did mine an hour before). If you cover the bananas completely with the cream, you shouldn’t have any issues with them turning brown, but I am really sensitive to slime, so I wasn’t taking any chances.

banoffee pie 3

The amount of rave that these received was enough to shut down the review forum. Guys, these got rave reviews. Try it, you’ll like it.

On this Random Tuesday, I have conquered bananas. YOU CAN’T SLIME ME. Celebration is in order.

L

Banoffee Pie

Adapted from Carnation and Saveur

1 box graham crackers, finely ground

2 sticks (16 tablespoons) butter, divided

1 can sweetened condensed milk

1/2 cup brown sugar

3-4 bananas

2 cups (1 pint) heavy whipping cream, cold

chocolate (optional)

Place graham cracker crumbs in a bowl. Melt one stick of butter, then add to the crumbs, stirring until incorporated. Press the crumb mixture into the bottom of a 9 x 13-inch baking dish. Chill.

Melt the remaining butter in a small saucepan. Stir in the brown sugar and melt over low heat. Add the condensed milk, and bring the mixture to a boil for a few minutes, stirring continuously. The toffee should darken slightly. Pour the filling into the crust. Chill again for at least one hour until the caramel is firm.

Before serving, slice up the bananas and place in a single layer over the toffee. Whip the heavy whipping cream in the bowl of a stand mixer until soft peaks form. Spread this over the banana layer. Garnish with chocolate shavings.

Best served the day it is made.

Inimitable Heather & Polaroids

heath visit 8

This is my friend, Heather, and she came to visit me once, and it was the best weekend of my life, probably. We took a couple pics on my camera, as you can see, but the coolest pictures were on her little mini Polaroid camera. It is a freakin’ sweet little camera, and makes everything look sweet.

I’ve tried to imitate its effects below, but to no avail. No one could imitate Heather, either. She’s too sweet awesome and beauteous and far more chill than your average American. Obviously.

L

heath visit 4

heath visit 7

heath visit 3

Pipe Dream #163: To Not Squeeze Ya Too Tight – Pumpkin Tiramisu & Pumpkin Spice Fudge

pump tiramisu 1

All right.This is it. This is the new year. We are all supposed to be turning over new leaves. And here I am trying to squeeze in more pumpkin posts. I just apologize. And by way of apology, I present you with two recipes that are probably a bit too holiday to handle. So, a bad apology on all counts. Just don’t call me lazy, ok? Because these are actually pretty swell.

pump tiramisu 2

At least, the fudge is. The tiramisu, meh. It was an experiment on my part, and I would have preferred that the pumpkin-mascarpone be a little smoother. The method wasn’t exactly like traditional tiramisu cream. Plus, instant coffee that I soaked the ladyfingers in was cheap and too strong and awful. At least the cookies were homemade. If anyone can tell me how to remove a tiramisu from the bottom of a springform pan without wrecking it, I would be most grateful.

ladyfingers

pump tiramisu 3

Like a good wine, this dish does get better with age, so try it, and if you don’t like it, stick it in the fridge for a month. Maybe it’ll come out amazing. Oh! And you can tots make this in advance. It’s a great party dessert.

pump fudge 1

My only suggestion on the fudge is to cook it for a little less time than I did. I followed the recipe, but I think my candy thermometer may be off because it took ages for the fudge to reach the correct temp.

pump fudge 2

Still it was a total winner. Nuts or no. I’ve literally had this recipe in my “To Try ” folder for a year. Finally!

Don’t go nuts, now. No more pumpkin. Except if I decide to post a pumpkin pull apart bread that I made. It’s in the works. If you have strong objections, you can let me know.

Recovering still,

L

Pumpkin Tiramisu

Adapted from Italian Food Forever

1 1/2 cups cold heavy cream
3/4 cup powdered sugar
8 ounces mascarpone cheese
15 ounces pumpkin puree
1 teaspoon pumpkin pie spice
a bunch of ladyfinger cookies, maybe 30
1/3 cup light rum + a shot of strong espresso, cooled + 1/3 cup maple syrup
Mix together the espresso, rum and maple syrup in a shallow bowl.
Beat the whipping cream until soft peaks form, then add in the powdered sugar gradually near-stiff peaks form. Remove to a bowl. Beat the mascarpone on medium-low speed until creamy, then stir in the pumpkin and pumpkin pie spice. Take one quarter of the whipped cream and fold it into the mascarpone-pumpkin mixture, then fold in the mascarpone mix to the whipped cream.
Dip each ladyfinger in the rum-espresso mixture, coating both sides, then lining the bottom of a 9 inch or 10 inch springform pan, cutting to fit as needed. Top the first layer of cookies with 1/3 of the pumpkin mixture. Repeat twice more, ending with a final layer of the pumpkin mixture. Smooth the top, cover with plastic wrap and refrigerate the tiramisu at least 8 hours or overnight.
To unmold, first run a knife around the inside of the pan and remove the side. If you want, you can sift some dark cocoa powder over the top for effect. I did.

Pumpkin Spice Fudge

You can find the recipe here. Thanks, C.


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