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

Source:  Taste of Home

Ingredients

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

BEIGNETS:
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

Directions

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.

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 Cupcakes

Source: Life in the Lofthouse

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!

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

Source:  Damn Delicious

Ingredients

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.

Bake this holiday special with Lucky Leaf

It is that time of the year again, you know, the shopping, the rushing, the family get togethers and the tables laden with delicious goodies for all to enjoy.  Plus, the homemade baked goods.

I love Lucky Leaf, I have used the pie fillings for so many years I've actually lost count, and I know that anytime I want a quick dessert, I can turn to my trusty Lucky Leaf Pie Fillings.

The recipe I bring you today couldn't be any easier to prepare, but it is so yummy and it would make wonderful homemade gifts this holiday.

Cherry Pie Cookies.  Oh my!

Have I ever told you how I am not a fan of cherries?  But the only pie filling that is cherry based and I really enjoy is actually the Lucky Leaf?  Go figure.

Anyway, let me show you just how simple these are.  The kids and I are trying to hold off on eating them, or rather eating ALL of them before my husband gets home from school this evening.  I don't know if we'll be able to hold off, but we're sure going to try.

By the way, tomorrow I am going to make the Chocolate Blueberry Pie cookies and I am so excited to try those, but I'll come back and let you know if I do get around to making them and how they were, and obviously share the recipe too :)

Cherry Pie Cookies

Source:  Lucky Leaf

Ingredients
½ cup butter, softened
½ cup margarine, softened
2 cups flour
¾ cup powdered sugar
1 tsp vanilla
1 (21 oz.) Lucky Leaf®
Cherry Pie Filling
½ cup white or milk
chocolate chips

Preheat oven to 325°F.
Mix butter and margarine until fluffy. Add flour, powdered sugar and vanilla just until combined and a soft dough is formed.

Roll the dough into two-inch balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make a well. Place cherries into each cookie.

Bake for 12-15 minutes. Allow cookies to cool.

Melt chocolate according to package directions. Drizzle over cookies. Let chocolate set and serve immediately or store in an
airtight container.

What are you baking this holiday season? And how do you use Lucky Leaf in your recipes?

Chocolate Chip Bread Pudding

Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes.

While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots.

I absolutely adore bread pudding. Ever since I was a little girl, my stepmother and grandmother would make bread pudding and it was one of those special desserts reserved for certain occasions, so when it showed up on the dinner table we considered it a treat.

It has been quite a few years since I've made one, but a few weeks ago I gave it a go again and whipped up a Chocolate Chip Bread Pudding.  The recipe, from a vlog I was watching.  I just followed her video and I think she said the recipe is from Nigella Lawson, but I could be mistaken.

Anyway, another very easy dessert and so delicious.

Chocolate Chip Bread Pudding

4 slices of stale bread, cut into cubes
Chocolate chips, I added in about 1/2 cup of dark and 1/2 cup white chocolate
1/2 cup heavy whipping cream
2 cups milk
3 eggs, whisked
1/4 cup brown sugar

Preheat oven to 350 degrees.  Butter a casserole dish, add the bread cubes to it.  Sprinkle the chocolate chips over the bread.

In a measuring jug, add the cream and milk.  Whisk the 3 eggs in a small bowl and then add 1/4 cup of brown sugar.  Combine the cream and milk mixture with the egg mixture, give it a good stir.

Pour over the bread then push the bread down to soak it all in.  Let stand for 20 minutes.

After the 20 minutes have gone by, sprinkle on some more brown sugar over the top and bake for 45 to 50 minutes until nice and brown and puffy.

Once it's cool down, I like to sprinkle powdered sugar on top.  

Best part about this bread pudding is that it's not overly sweet.