Showing posts with label bananas. Show all posts
Showing posts with label bananas. Show all posts

Thursday, April 21, 2016

Hummingbird Bundt Cake / #BundtBakers

Today for  #BundtBakers we are talking about Retro Bundts. The old fashioned cake recipes that have been around for awhile, are all gussied up and looking spectacular as bundt cakes! I made a Hummingbird Bundt Cake because it is one of my very favorite cakes! The aroma coming from these cakes as they bake is amazing, and the cinnamon, the pineapple, the bananas~omg, incredible! And then there is the taste of this cake. Moist and full of flavor! I used the recipe below, which is the original Hummingbird Cake recipe, written by L.H. Wiggin, which first appeared in the February 1978 issue of Southern Living magazine.
 Hummingbird Bundt Cake

Thursday, July 12, 2012

Chocolate Banana Nilla Wafer Bowl

Welcome to Day 3 of our "Mini Week " here at The Freshman Cook! Don't forget to enter our giveaway for the "Just Desserts" 25 piece parfait and the "Just Mini Desserts" cookbook. Enter every day up to Sunday at 11:59 pm PST. Leave me a comment telling me what your favorite mini dessert is. You can leave a comment everyday, even the same comment if you want, and for extra entries, like The Freshman Cook on facebook, and follow us. Easy to enter!

Today we made a Mini Chocolate Banana Nilla Wafer Bowl. When my son was growing up he loved Nilla Wafers and Bananas in Vanilla pudding. Of course, so did I and so did my husband. It was our true comfort food.! I even make my son a Nilla Wafer Cake for his birthday every year! Comfort food for the whole family! But I wanted to dress up this favorite of ours, so I added some nutella and gave an old favorite a new look, and it tastes delicious. I hope you think so too!
Mini Chocolate Banana Nilla Wafer Bowl
Old Fashioned Vanilla Pudding
(Katie Anderson-Allrecipes)
Makes enough for 4 1/2 cup bowls
2 tablespoons Sugar
1 tablespoons Cornstarch
1/8 teaspoon Salt
1 cup 2% Milk
1 Egg Yolk, lightly beaten
1 1/2 teaspoons Butter
1/2 teaspoon Vanilla

Everything Else
 1/2 cup Nutella
2-3 tablespoons Milk
Mini Nilla Wafers
1 tablespoon Butter, melted
1 medium Banana
Place the mini nilla wafers in a zip lock bag. 
Roll over them with a rolling pin and crush.
Mix in your melted butter and stir.
Distribute the crushed wafers between the four bowls.
Push the crumbs on the bottom of the bowl 
and up the sides just slightly.
Set aside.
Place the nutella in a saucepan double boiler setup,
and melt it slowly. Add the milk to the melted nutella
and stir until it is smooth and a bit thinner than it was
originally. Let the nutella sit on low 
while you make the pudding.
In a saucepan, combine your sugar, cornstarch and salt.
Gradually stir in your milk.
 Cook and stir over medium heat....
until thickened and bubbly. Reduce the heat, and stir 2
 minutes longer. Remove from heat.
Stir a small amount of the hot milk mixture into the egg mix.
This is tempering your egg. The egg will get used to the
heat a little at a time, and will not curdle or cook.
Return all of the hot milk mixture and the 
egg and milk mix into the saucepan. 
 Stirring constantly, bring the mix to a gentle boil.
Cook and stir for 1 minute.
Gently stir in vanilla and butter.
Cool for 15 minutes.
While the pudding is cooling, dip half of some mini nilla
wafers into the nutella. Place on a plate with wax paper
on it and put in the fridge to set.
Stir the pudding occasionally during the 15 minutes
that the pudding is cooling.
Place a tablespoon of nutella sauce in each bowl.
If you have any extra, distribute it evenly.
Slice a thin piece of banana for each bowl,
and place it in the center of the bowl over the nutella.
Place pudding over the banana.
Place the bowls in the refrigerator for an hour minimum.
Once the pudding is chilled, garnish your bowls.
Slice 4 more pieces of banana. 
Place a slice of banana on top of the bowl
and place a nutella covered mini nilla wafer
next to it.
Enjoy!

Thanks for joining me today!
 Don't forget about our giveaway, and stop by
tomorrow for some more mini dessert!








Saturday, June 2, 2012

Grilled Fruit Sundae!

If you are grilling this weekend, add this quick and simple dessert to your menu. I grilled strawberries and banana, but you could use any fruit you like, such as peaches, plums, oranges, pineapple, or even watermelon. The heat from the grill really brings out the sugar in the fruit. So good!
Grilled Fruit Sundae 
(adapted from Ellie Krieger)

Cooking Spray
1 Banana
2 Strawberries
2 cups Vanilla Ice Cream
Strawberry Sauce

Spray your grill with cooking spray.
Cut the tops off of your strawberries, and slice in half lengthwise.
Slice banana in half lengthwise.
Place on grill. 
Turn when they begin to get brown. It only takes
a few minutes.
A week or so ago, I made this 
Strawberry Coulis. Now I will use it for this dessert.
Scoop the ice cream into your dish, and top with
strawberry sauce.
Place strawberry and banana pieces in your sundae.
Super simple~Super delicious!

Thanks for joining me today!

The Freshman Cook is visiting these parties:
Church Supper 

Sunday, January 8, 2012

Happy Birthday Elvis!

Today we are celebrating the birthday of Elvis Presley. The KING would be 77 today! Can you believe it?! I have read that Elvis loved Peanut Butter and Banana Sandwiches. So I thought that a version of that sandwich would be a way to honor the exceptional singer, musician, and person that the world still does, and will always love.

 Biscoff and Banana Sandwich
Pretty easy ingredients!
1 Banana
Biscoff Spread
2 pieces of White Bread
Butter
Pan Spray
Spray the pan with pan spray. I mean, I know we are using butter
also, but there is no reason to put it in the pan too.
Every little bit helps!! Right?
Spread the bread with butter, and place it in the pan,
butter side down, Spread the other side of the bread
with biscoff. I used a generous amount!
Smush the banana in a bowl.
Spread that banana over the biscoff spread that is
on the piece of bread in the pan.
Take your second piece of bread and spread butter
on it. Place the bread, butter side up on the bananas
and biscoff.
Grill until golden brown on both sides.
The taste is unbelievably delicious!
I'm sure Elvis would approve.
Happy Birthday Elvis!
You are forever young!

Thanks for joining The Freshman Cook today!
Stop by again tomorrow!

Saturday, October 8, 2011

Southern Banana Cream Pie

As we cleaned out our refrigerator this week, my husband made a dessert that is a deliciously, welcome take on a southern classic. Everyone is very familiar with the ingredients, I'm sure. Take a look, then have a taste. Delicious!
Southern Banana Cream Pie
3 ripe Bananas
Nilla Wafers
Vanilla Instant Pudding
3 cups Milk
1 cup Whipping Cream
2 tablespoon Sugar
Put your mixing bowl in the freezer, so we will have a chilled
bowl to prepare the whipping cream in. Let it get
nice and cold, about 30 minutes worth!
While the bowl is chilling, layer a pie plate with nilla
wafers, along the side and on the bottom. Slice bananas
over the nilla wafers on the bottom. Make the
vanilla pudding. Once it has set up, layer the pudding 
on top of the bananas. Then slice more bananas and place 
them on top of the pudding. 
Make the whipped cream below, and top 
the entire pie with whipped cream.

Pour the whipping cream in to the cold mixer bowl.
Add sugar and mix until stiff peaks appear.
Here it is!
It is creamy and delicious, and the nilla wafers become so soft!
Yum!
Enjoy!

Friday, June 24, 2011

Chocolate Quesadillas

Dessert Day! My favorite part of every meal! This weeks dessert is fun, easy, delicious, and kind of messy! But worth it!!
Chocolate Quesadillas
Makes 4
(adapted from the Hershey Kitchens)
4 Flour Tortillas
1/4 cup Peanut Butter
1/4 cup Marshmallow Creme
2 small Bananas (not too ripe)
1/2 cup Milk Chocolate Chips
Confectioners Sugar
Butter
Lay each tortilla out so you can work on them.
Divide the peanut butter evenly among the tortillas, 
and spread across half.
Divide the marshmallow creme evenly between the 
tortillas, and spread on top of the peanut butter.
Slice the banana into slices and place on top of the 
marshmallow creme.
Divide the chocolate chips evenly between the tortillas,
and sprinkle them on top and on the side of
bananas.
Fold the tortillas over . Prepare a frying pan with 
1 tablespoon of butter, heating to medium.
Cooking two tortillas at a time, brown on one side, and then
the other. Remove the tortillas to a cutting board, and slice
into 4 pieces.
Sprinkle quesadillas with confectioners sugar, have plenty
of napkins ready, and enjoy!


Thanks for joining me today!
I hope you enjoy this recipe and the entire Southwestern Menu!

Join me tomorrow when we will discuss the 
Culinary Word of the Week,
and other fun topics!

It's very hot here, stay cool!