Thursday, August 21, 2014
You might remember not long ago that I made a banana cake to take to ECFE for my birthday dessert... It was scrumptious and I vowed to definitely make it again. Then I found this recipe and although I really liked the frosting part of the other banana cake, I couldn't resist trying this one with a HOT FUDGE FROSTING!! Seriously?? Sounds delish!! It was really yummy, but I did end up liking the other recipe a lot better... You can try them both if you want and decide for yourself... They were both super easy to throw together and tasted fabulous! Sorry, no picture!! I've gotten better about dragging my camera out everywhere we go, but obviously I forgot it when we headed to my mom's for lunch this day...
Best Banana Cake
(Recipe found on pinterest via insidebrucrewlife.com)
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1/2 cup buttermilk
3 brown bananas, smashed
1/4 cup butter
1/4 cup shortening
1 teaspoon vanilla
1/8 teaspoon salt
6 tablespoons hot fudge sundae topping, warmed
2 cups powdered sugar
1-2 tablespoons milk
In a large mixing bowl, cream shortening and sugar until fluffy. Add eggs, salt and vanilla and beat until creamy. Stir in the bananas. Sift the flour, cinnamon and baking soda together and add to the banana mixture alternately with the buttermilk. Place cake mixture into a greased 9×13 pan and bake at 350 for 35 minutes. Let cool completely on a wire rack. Frost with Hot Fudge Butter Cream.
For Frosting: Cream the butter, shortening, vanilla, dash of salt and warm hot fudge until creamy. Slowly add the powdered sugar until it is all incorporated. Add the milk to thin it out slightly.
Wednesday, August 20, 2014
This recipe looked fabulous to me, except for the marshmallow part... I wasn't sure how frozen, melting marshmallows would be in the middle of a dessert. My mom had the same concerns but while I thought that they were a little slimy, she didn't mind them at all. I guess that would be the only thing that I would change when making this dessert again, but you don't even have to do that since most of the people that ate it with me didn't even notice them... I love how I am so hyper critical about my own recipes and notice every little thing that I think is wrong! :) It was pretty easy to put together and I was able to make it a couple days in advance, which was nice since I had so many other recipes that I was making the day of and the day before!! I doubled my graham cracker crust cause I'm crazy like that and I was super happy with the results!
Smores Ice Cream Cake
(Recipe found on pinterest via bloglovin.com)
12 graham crackers
2 tablespoon butter, room temperature
4 ounces chocolate
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoon vanilla
2 cups heavy cream
1 cup mini marshmallows
1 cup mini chocolate chips
Preheat the oven to 350. In a food processor pulse, 8 graham crackers until finely blended. Add the butter and pulse until mixed. Press into the bottom of an 8 inch spring form pan. Bake for 8-10 minutes. Let cool for about 20 minutes. Meanwhile, melt the chocolate in the microwave. Using an electric beater, beat the chocolate, half the condensed milk and 3/4 teaspoon vanilla in a large bowl. Add 1 cup heavy cream and beat until thick, stiff peaks form. Fold in the marshmallows and spoon over the graham cracker crust. Spread evenly. Using a clean bowl and electric beater, beat the remaining condensed milk, vanilla and heavy cream until thick, stiff peaks form. Fold in 1/2 cup chocolate chips and spread evenly over the chocolate layer. Break the remaining 4 graham crackers into tiny pieces. Sprinkle the graham crackers and remaining 1/2 cup of chocolate chips over the top. Cover and freeze until firm (at least 8 hours).
Tuesday, August 19, 2014
Not sure about the name of this dip, but it was certainly flavorful... How can you go wrong with any kind of dip that is going to include bacon in it?? You can't! This didn't make a huge amount, but with all the other goodies that I had set out for my bunco group, I was glad that I didn't have any left at the end of the night. I set out an assortment of crackers to snack on with this dip and it tasted fantastic!
Neiman Marcus Dip
(Recipe found on pinterest via food.com)
1/4 cup sliced almonds (I subbed in pecans since I had them on hand)
4 slices bacon, cooked,crumbled and cooled
1 cup sharp cheddar cheese, grated
1 green onion, sliced thinly
1/2 cup mayonnaise
Preheat the oven to 350. Spread almonds or pecans on a cookie sheet and toast for 10 minutes. Let cool. Combine all ingredients until well mixed. Serve with crackers or apple slices.
Monday, August 18, 2014
This dip was DELICIOUS!! It was another recipe that everyone was asking for... I mean, how can you go wrong? It is basically a cream cheese frosting - made chocolate! I paired this with nilla wafers, pretzels, animal crackers and strawberries - huge HIT!! Definitely will be taking this with me again some time.
Brownie Batter Dip
(recipe found on pinterest via stickafork.net)
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 cups powdered sugar
5 tablespoons flour
5 tablespoons cocoa powder
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)
Pretzels, strawberries, marshmallows, graham crackers, animal crackers, or apples for dipping
Using an electric mixer, whip the cream cheese and butter together until light and fluffy, about 1-2 minutes. Add the powdered sugar and mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until smooth. Add additional powdered sugar or milk if needed, until the desired consistency is reached. You want the dip to be soft enough to easily dip a pretzel without breaking it, but stiff enough to hold its shape and not be runny. Garnish with chocolate chips, if desired.
Thursday, August 14, 2014
These were super easy to throw together and in fact I made the filling a day ahead of time and then pulled it out for an hour to come to room temperature and then continued to make them as directed. I love the taste of feta cheese, so I was excited to try this recipe! They went like hot cakes and were almost gone by the end of the night. They make a ton too which was great because I was a little leery when I saw only 4 tortilla shells... I ended up with 5 tortilla shells, but I cut them a little bigger then 12 per tortilla. Enjoy!
Cranberry Feta Pinwheels
(recipe found on pinterest via yummly.com)
1 (6 ounce) package sweetened dried cranberries (chopped)
1 (250 grams) container spreadable cream cheese (or regular w/a little milk added)
1 cup crumbled feta cheese
1/4 cup chopped green onions
4 large flour, wheat or spinach tortillas
In a medium bowl, combine all ingredients except tortillas, mix well. Divide and spread mixture evenly among tortillas. Roll each tortilla up tightly, wrap in plastic wrap and refrigerate at least one hour. To serve, cut each roll into 12 slices.
Wednesday, August 13, 2014
This one didn't go as easy as I had planned when I made it the first time... I kept letting it cook longer and longer, thinking that it wasn't quite done and by the time that I tried to taste it, I about broke a tooth off!! So, definitely don't let this one overcook or you will be seeing your dentist a little earlier then you had planned!! I did continue to snack on the hard as rock snack mix, that's how good it was, so I had to make another batch for my bunco girls... Definitely didn't want the night ending with me paying for THEIR dentist bill!! The second go round I baked it for only 45 minutes and it tasted TO DIE FOR!!! It was so yummy that I couldn't stop eating it... I will definitely be making this one again, sooner then later! I added m&m's to the first batch at the beginning and that didn't turn out to be such a great idea. They started to disintegrate and fall apart, melt - basically what you would expect m&m's to do in an oven... Whoops! So, the next go round I added them at the end of the baking time and that worked much better!!
Caramel Snack Mix
(recipe found on pinterest via wallflourgirl.com)
5 cups chex cereal
1-2 cups of other mix-ins (I used pecans that I had on hand and threw in m&m's after baking)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Preheat oven to 250. Line a cookie sheet with lightly-greased foil. Toss together cereal and mix-ins on lined cookie sheet. (I would leave anything too chocolatey until later or it will melt and make a huge, non appetizing looking mess! Set aside. In a large pot over medium heat, heat up butter until melted. Add brown sugar, corn syrup, and salt. Bring to a boil and allow to boil for 4 minutes without stirring. Turn off burner and remove pot from heat.
Stir in baking soda, cinnamon, and vanilla. Pour caramel mixture evenly over cereal mixture, taking care to coat cereal thoroughly. Bake for about 45 minutes, stirring cereal every 15 minutes to get an even crunch. Your mix will be ready to take out from the oven when the cereal begins to feel crispy but has not completely hardened. Allow to cool completely before serving.
Tuesday, August 12, 2014
So, the next few recipes are going to be the buffet of options that I had at my last Bunco night with the ladies! I had a great time trying out these recipes and most of them required very little "same day" prep, so I was able to get everything ready over the weekend, which makes life so much easier!! This popcorn was a delicious, EASY twist on chocolate popcorn and only calls for TWO ingredients (not including the popcorn)... Love it!! Super tasty!
Chocolate Mint Popcorn
(Recipe found in Taste of Home)
8 cups popcorn
2 tablespoons butter
1 box (4 ounces) junior mints
Melt junior mints and butter over medium low heat. Stir into popcorn and mix thoroughly.