Sunday, January 25, 2015

Banana Beignets

So when I went grocery shopping, I found some cheap bananas at the commissary.  I always buy them when they're on sale because whatever doesn't get eaten by the kids, will end up in banana bread or banana jam.

I decided to make something a little different this time, just to change it up a bit, so these banana beignets happened.  I've had this recipe saved for a while, I think actually since the last time that I had bananas that needed using up.

The recipe is simple to follow, easy to make and well worth the time, which truth be told is not that much at all.

They are delicious on their own, or enjoyed with a cup of coffee.

Banana Beignets

Banana Beignets
Source:  Taste of Home


3/4 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon

2 cups cake flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 egg
1 cup mashed ripe bananas (about 3 medium)
1/2 cup whole milk
2 tablespoons canola oil
Oil for deep-fat frying


1. In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first five beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened.

2. In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll in sugar mixture while warm.

Yield: about 3 dozen.

Banana Beignets

Thursday, January 15, 2015

Ice Cream Cupcakes

So yesterday afternoon, while doing school, the kids were craving something sweet and I knew just what to make.  The funny thing is that it has to set either for 8 hours or overnight, so they didn't quite get their treat when they wanted it.

They did enjoy it today and let me tell you, it is worth the wait.  To me, it actually tastes like a Cookies and Creme Chocolate bar, so yummy!

Ice Cream Cupcake
Ice Cream Cupcakes

1 (14 ounce) package Oreo cookies
1/4 cup butter, melted
1 (1.5 quart) vanilla ice cream, or any flavor you like, softened
Whipped cream
Hot Fudge

Line a 12-cup muffin tin with cupcake liners. Set aside

Crush Oreo cookies in a food-processor until they're fine crumbs. Or place in a large zip-lock bag and pound until crushed. Reserve 1/2 cup of crumbs, set aside.

In a medium bowl, add crushed Oreo's and melted butter. Stir until combined. Take 2 to 3 Tablespoons of crumbs and press into the bottom of each cupcake liner.

Spoon softened ice cream, over the Oreo crumbs, to fill the rest of the cupcake liners. Sprinkle the cupcakes with the remaining Oreo crumbs. Tightly cover the muffin tin with saran wrap or foil and place in the freezer. Freeze cupcakes for 8 hours or overnight to set.

When ready to serve remove cupcakes from tin. Serve immediately with dollops of whipped cream and drizzles of Hot fudge. Enjoy!

Ice Cream Cupcake

Brown Butter Chocolate Chip Skillet Cookie


It was 10:50pm and my daughter sent me a link on Facebook asking me to please, pretty please, make this for her.

Usually I would send one back telling her that she's lost her mind, but because I love her, and because I was actually craving something sweet, I said yes.

We went into the kitchen, whipped this up super quick and before the night ended we were enjoying this delicious cookie.  I won't lie, it is super rich at least for me, but it didn't stop me from munching down on my portion.

I didn't do the small two portions that the recipe originally calls for, and that is only due to the fact that I don't have small cast iron pans, so I doubled it and used my big pan, it still turned out just fine.

So, here is the recipe, enjoy!

Brown Butter Chocolate chip skillet cookie
Brown Butter Chocolate Chip Skillet Cookie
Source:  Damn Delicious


1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons unsalted butter, divided
1/3 cup sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 cup chocolate chips
Ice cream, for serving

Preheat oven to 375 degrees F. Lightly coat 2 5-inch cast iron skillets with nonstick spray.
In a large bowl, combine flour, baking soda and salt; set aside.

Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Remove from heat; strain through cheesecloth or fine sieve.

Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.

Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12-15 minutes.

Serve immediately, topped with ice cream, if desired.