Banana Pineapple Cake and Brown Butter Frosting for out little monkey

Made a banana cake to celebrate V’s 2nd birthday as she is so into monkeys! The bananas weren’t very ripe, so I made it into a sort of hummingbird cake. The frosting was delicious and you can get away with less sugar since it has savory notes any ways. I filled the cake with vanilla pudding/Cool Whip, sliced banana and crushed pineapple, but coconut cream would also be good, especially if toasted coconut is added to the batter. 1 1/2 cups chopped nuts could be added as well.

CAKE:

3 cups flour

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp allspice

1/2 tsp salt

4 bananas (2 cups)

16 oz crushed pineapple, drained. you can also use the juice by boiling it down to a few tablespoons. If pineapple not available, you can sub with 1 1/2 cup buttermilk and add 1 tsp baking powder.

3 eggs

2/3 cup oil

1 cup brown sugar

1/2 cup granulated sugar

2 tsp vanilla

Bake at 350 degrees

FROSTING

1 stick salted browned butter heated on medium for about 5 minutes and cooled

1 stick softened salted butter

block cream cheese

powdered sugar to taste

vanilla to taste

Sip and Swap v 2.0 – Recipes for cocktails, appetizers and mini desserts

Two years ago, I hosted one of the most fun parties.  It was a sip and swap where all the girls brought 5 items from their closets, with at least one being an accessory.  They would come to sip cocktails, nosh on hand held nibbles and take home new treasures to mix up their wardrobe.  I hosted another this past week with about 20 guests.  Everyone went home with something new, no matter what their size, shape or style!

For the first rounds, we took turns selecting our favorite item.  After that, everyone was free to choose anything they wanted to take home.

I made food small enough for just a few bites and ensured there was a good mix of items.  I also didn’t want to fuss with utensils since everyone would be standing with drink and plate in hand already.  It did take quite a bit of work and organization to ensure everything was done on time.

I learned few things along the way that will make entertaining in a sort of cocktail party style a little less stressful

• Make a mix of food that can be served cold/room temperature and hot food.  The cold food can be ready to go before guests arrive.  The hot food should be able to be prepared ahead of time and can be left in a warm oven until guests arrive.  I like having hot food to feel like you’ve had a real meal.
• Handheld food resting atop different bases (crackers, crostini, veggies, puff pastry, pizza dough) lends to variety in textures and flavors.  Possibilities are endless!
• Deviled eggs, although always popular, are a pain and take a lot of time considering the prep needed.  I don’t like peeling eggs!
• Have a simple house cocktail that you can batch and have ready to serve right when your guests arrive.  My friends need to be nudged a little before they partake in a cocktail, otherwise they won’t bother you with anything other than water.  I opened all the drinks and hand a drink in their hand right when they arrived.  It got the party started right away.  My house drink was a little strong (I think I just pour servings that were too big).
• Narrow cups work better than wider ones for cocktail parties.  A narrower cup can be rested on a dessert plate and leave more room for food.

Drink and Food for the party:  I made approximately 24 pieces per dish with plenty of leftover.  I actually ran out of table space and didn’t put one of the dishes out…I think next time, I will be sure to use smaller serving dishes and mix all of the different crostini together rather than separating them onto different plates.  Perhaps separate by sweet and savory or pair bites with complementing or contrasting colors.

DRINKS:

• 1/2 ounce Blackberry Rosemary syrup + 1/2 ounce Vodka or Gin + Prosecco
  • 2 1/2 cups blackberries + few sprigs rosemary, chopped + 1/3 c sugar + 2/3 cup water simmered for about 20 minutes, strained and chilled
  • Omission of vodka and sparkling lemonade or pomegranate could be substituted
  • The French 75 also adds lemon juice
• Sangria
  • Stella Rosa sparkling wine + 3 oz Brandy + 1 1/2 oz triple sec + apple + orange plus juice + lemon + apricot or other stone fruit
• Non-Alcoholic – it was warm and I should have had more.  I only had 1 L club soda, 1 L Perrier + 2 sparkling sodas.  2 more bottles would been have nice

Cold Appetizers

• Charcuterie board:  1 box water crackers + 3 cheeses (brie, cheddar, spicy jack) + grapes + strawberry + smoked almonds + dried apricot + pepper spread + olives
• Caprese on a stick: mozzarella, tomato and basil with TJ’s balsamic vinegar/honey thyme oil + salt
• Strawberry Crostini: Ricotta/Sugar/Lemon Zest + sliced strawberry + balsamic and brown sugar reduction (about 1/2 cup reduced by 2/3) + sliced basil
• Turkey Sandwich:  Ciabatta, Mayo+Cream Cheese,  bacon (put in cold oven till 400 degrees (about 17 minutes), avocado, turkey, spicy pepper spread, microgreens

Other make-ahead appetizers

• Brazilian cheese bread (Yields 36):
  • 1 1/2 c tapioca four
  • 1 egg
  • 1/3 c oil
  • 2/3 c milk
  • 1/2 c packed shredded mozzarella
  • pinch salt
  • Place everything in food processor and blend of about 20 seconds
  • Fill well greased mini muffin tins 3/4 full (1 TBSP)
  • Bake at 400 X 17 minutes till puffed and light brown (I over cooked these at 20 minutes)
  • Let cool a few minutes then remove onto rack.  I waited too long so a few got stuck onto the pan
• Deviled Eggs with herbs

Hot foods kept in the warmer till guests arrived

• Crostini + 50/50 whipped cream cheese and herbed goat cheese + sauteed mushrooms with rosemary
• Pigs in a blanket: Aidell’s chicken sausage (1pound) and puff pastry.  Refrigerate until ready to bake, brush puff pastry with egg wash, bake at 400 degrees till puffed and browned.  Baked lying flat-turns out light and flaky
• Artichoke dip crostini: Spoon onto crostini, bake at 375 till cheese melts
• Crostini+Brie+Thinly sliced apple+Cubed pancetta or pomegranate+walnut+honey
  • Melt cheese, then add apple.  Keep in warmer
• Minced Chicken+Water Chestnuts+Pine Nuts in Endive leafs
  • Keep chicken warm and spoon into endive last minute
• Meatball Cups (Yields 18):  Pillsbury pizza crust+mozarella+Sriracha BBQ sauce+chicken meatball
  • Cut 3 inch circles and place in greased mini muffin tins.  Spoon cheese and BBQ sauce and bake for 400 degrees for 6 minutes.  Place quarter meatball and top with sauce.  Tope with cheese and pop in oven till dough is brown and cheese is melted

Dessert

• Mini coconut banana cream pie with TJ’s salted caramel – filling made day ahead
• Nutella brownies
• Lemon Bundt cake made day ahead
• Mini Blueberry Pie topped with Whipped cream
  • 1 box pie crust makes 24-can be made day before
    • Use mini muffin tin, prick bottom with fork and freeze
    • Bake at 400 till light brown
  • Filling made day ahead
    • 2 cups fresh blueberries, rinsed and dried
    • 2 tablespoons cornstarch
    • 2 teaspoons finely grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 2/3 cup sugar
    • Pinch of salt
      • Place half blueberries, sugar, zest and cornstarch, water in pot.  Bring to boil and simmer
      • Add remaining blueberries and heat through till sauce is thickened.
      • Take off heat and squeeze in fresh lemon juice

Vegan Banana Oat and Walnut Cookies

Yields 12 cookies

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups old fashioned oats
• 1 TBSP agave or honey
• 1/2 tsp cinnamon
• 1/2 cup chopped walnuts (optional)

1. Combine banana, oats, agave, cinnamon and half of the nuts
2. Spoon onto parchment lined baking sheet and flatten each cookie
3. Press remaining walnuts onto the top of each cookie
4. Bake at 350 degrees for 12-15 minutes

Cake Mix Banana Cupcakes

• 1 box BC yellow cake mix
• 1/2 c brown sugar
• 3 eggs, beaten
• 3 bananas mashed
• 1/2 package (3.4 ounce size) banana pudding
• 1/2 c sour cream
• 1/2 c oil
• 2 tsp vanilla
• nuts (optional)

Bake cupcakes at 325 degrees for 20 minutes

Yields about 28 cupcakes

Tropical Hummingbird Cake with Whipped Cream & Cream Cheese Frosting

This was such fun cake to make for my hubby’s 41st birthday.  Loaded with bananas, pineapple and coconut, this became a cross between a hummingbird and coconut cream cake.  I really like the whipped cream frosting, and it set very well.  It even had enough structure to pipe.

 

For the Cake: Yield one 9 inch 4 layer cake
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1 cup macadamia nuts, toasted and finely chopped
2 teaspoons vanilla extract

• Drain the pineapple, collecting the juice into a small saucepan.  Set pineapple aside and reduce the juice to 1/3 cup
• Combine flour, baking powder, baking soda, salt and cinnamon in a bowl.  Set aside.
• Whisk eggs and sugar, then stream in the oil.  Add the banana, nuts and banana.
• Combine the wet ingredients and the dry ingredients until no dry streaks remain.
• Pour into two parchment-lined and greased 9-inch cake pans.
• Bake at 350 degrees for about 35 minutes, rotating at the midway point.
• Let cool for 20 minutes before turning out of the pan.
• Split the cakes into 2 layers for 4 in total
• Fill the three layers with your choice of fillings from below and ice with whipped cream and cream cheese frosting.
• Garnish with macadamia nuts, pineapple and toasted coconut.

For the Coconut Filling: Yields one layer

1/3 cup sugar  + 1 TBSP sugar for the yolks

1/4 cup cornstarch

1/8 teaspoon table salt

4 large egg yolks

1 cup milk

1 cup coconut milk

1 cup sweetened flaked coconut

1 teaspoon vanilla extract

1 cup heavy cream, whipped to soft peaks

• In a saucepan, bring sugar, coconut milk, milk, coconut and salt to a simmer letting the sugar dissolve.  Remove from the heat while you prepare the eggs.
• In a bowl, whisk the egg yolks, cornstarch, 1 TBSP sugar
• Temper the eggs with a third of the milk, then add the eggs to the saucepan and bring the mixture back up to a boil.  Cook, stirring constantly, until thickened and the cornstarch is cooked through.  Remove from heat and stir in vanilla.
• Let custard cool for at least 4 hours.
• Before using the filling, fold in the whipped cream until no streaks remain.

For the Pineapple Curd Filling:  Yields 2 thin layers

12 oz pineapple juice

1 TBSP lemon juice

1/3 cup sugar

3 egg yolks

3 TBSP cornstarch

• Bring pineapple juice, lemon juice and sugar to a boil in a small saucepan.  Allow sugar to dissolve.  Remove from heat.
• Whisk egg yolks and cornstarch in a small bowl.  Slowly whisk in about 1/3 of the pineapple juice mixture into the bowl to temper.
• Add the egg yolks to the sauce pan over medium heat
•  Stir constantly until mixture comes to a boil again and the curd is thickened.

For an Alternative Pineapple filling:  Yields 2 layers

20 oz can of crushed pineapple

2 TBSP sugar

1 TBSP lemon juice

2 TBSP cornstarch

1 cup heavy cream, whipped

Yet another alternative:  Pina Colada Pastry Cream

1. • 1 cup pineapple juice (240 grams)
   • 1 cup coconut milk (240 grams)
   • 1/2 cup sugar (100 grams)
   • 3 tablespoons cornstarch (24 grams)
   • 1/4 teaspoon kosher salt (1 gram)
   • 4 large egg yolks
   • 1 large egg
   • 2 tablespoons (1/4 stick) cold unsalted butter, diced (28 grams)
   • 2 tablespoons light rum (optional) (30 grams)

1. 1. In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
   2. Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
   3. Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
   4. Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
   5. Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

Whipped cream and Cream Cheese Frosting (Yields 5 cups)

• 2 cups heavy cream
• 8 oz softened cream cheese
• 1/2 c sugar or to taste
• vanilla to taste

In a stand mixer, beat the heavy cream till very soft and pillowy.

In a glass bowl, beat the cream cheese and sugar till the sugar is dissolved.

Add to the whipped cream and continue to beat till well incorporated and the frosting is a little stiffer than whipped cream

Chill well before using

 

Banana Coconut Pineapple Trifle

• 1/2 Recipe for Banana Cupcakes, baked in a cake pan
• Full Recipe of Coconut Custard from Coconut Banana Cream Pie
• Sliced bananas
• Crush Pineapple, drained
• Sliced almonds
• Toasted coconut
• Caramel Sauce
• 8 oz heavy cream, whipped

In a trifle dish, first layer cake, then caramel, then custard, then whipped cream, then banana, pineapple, almond and coconut.  Continue to layer, ending with whipped cream on top.  Garnish with coconut around the rim

This was made for a build-your-own burger party at Gail’s house.

the birthday fun continues! banana pecan pancakes & strawberry red velvet cake

B’s birthday fell on a Sunday this year, the perfect opportunity for Sunday brunch to start the day! Banana pecan pancakes, freshly squeezed orange juice, coffee and fresh berries were all enjoyed upstairs around our coffee table.

Banana Pecan Pancakes

Ingredients:
1 cup flour
1 cup buttermilk
1 T sugar
1 tsp baking powder
1/4 t baking soda
1/2 egg
1/4 t salt
1 1/2 T butter, melted
2 bananas, sliced
2 handfuls pecans, coursely chopped

Whisk dry ingredients together in a medium bowl
In a 2 cup measuring cup, beat buttermilk, egg and melted butter
Pour the milk mixture into the four mixture and whisk gently until combined. The batter should be lumpy but shouldn’t have huge pockets of dry flour mixure.
Pour about 1/4 cup of batter over a skillet set around 350 degrees and cook for about a minute.
Add sliced banana and pecans before flipping to the other side

Serve with warmed maple syrup

After a leisurely morning, we went to UTC to watch our first movie in almost a year. I had made reservations to see “Les Miserables” at the ArcLight…beautiful movie and great experience at the theater! B was even brought to tears watching it!

Then after the movie, dinner at Chin’s was enjoyed before I brought out the cake I had made for this special day:

Red Velvet Strawberry Shortcake Layer Cake:
Ingredients:
1 box red velvet cake, prepared per insructions and baked in 2 cake rounds

Vanilla cake:
5 egg whites
1 cup milk
2 1/4 tsp vanilla
3 cups cake flour, sifted
4 tsp baking powder
1 3/4 cup sugar
3/4 tsp salt
1 1/2 sticks butter at room temperature, cubed

Stir egg whites, 1/4 cup milk and vanilla. Set Aside
Combine dry ingredients in to mixer bowl on low speed with paddle attachment
Add butter and remaining milk until combined in mixer. Increase to medium speed and mix for a minute.
Add egg mixture in 3 batches, mixing for about 20 seconds after each addition
Divide batter into 2 cake rounds (prepare rounds with butter all around and parchment paper on the bottom
Bake at 350 degrees for 25-30 minutes. Do not overbake!

Strawberry Whipped Cream Frosting (to put in between cake layers
1 tub cool whip defrosted
1 stick butter, room temperature
8 oz cream cheese, softened
powdered sugar to taste (about 1/2 cup-2/3 cup)
strawberry puree (about 1/2 cup)
pinch salt

Beat cream cheese, butter, vanilla, powdered sugar and salt until well combined. Fold in strawberry puree and enough Cool Whip for desired consistency. It should be pretty fluffy but somewhat hold it’s shape.

Other ingredients:
Fresh strawberries (1 pint), chopped
1 tub Cool Whip (in addition to the one used to make the frosting)

Cake assembly:
Place first layer of cake down
Frost with strawberry frosting, then sprinkle with strawberries. Repeat with the three remaining layers, alternating between the vanilla cake and red velvet cake. Do not frost the top layer with the strawberry frosting.
Frost the top and sides with Cool Whip

THis is a very tall and impressive cake! Plan accordingly 🙂

Mini coconut banana cream pie with chocolate

I revisited my coconut cream pie recipe for a dinner party. I’ve great success with this pie, and I wanted to see if I could present it Ina prettier way. I used my mini muffin tin and lined them with cups shaped like flowers (made by Wilton). The petals extend above the rim of the tin which allows me to fill them a little more than if I had regular muffin papers. Plus they are easier to pick up. These are just one bite treats, so they are great to bring to casual potlucks. I combined these with my Nutella brownies and mini apple tarts. They came out so cute and sweet. This recipe and technique will be sticking around!

Changes to the original recipe include the addition of almonds to the crust

Yields about 24 mini pies

INGREDIENTS-CRUST
4 graham cracker sheets
1/4 c sugar
1/4 c sliced almonds
1/4 shredded coconut
Pinch of salt
4 tbsp melted butter

INGREDIENTS-FILLING
7oz (half can) coconut milk
1/2 c milk
1/3 c sugar
1/3 c coconut
1/8 tsp salt
2 tbsp corn starch
2 egg yolks
3/4 tsp vanilla
1 tbsp butter
1/2 c chocolate chips
Few tbsp heavy cream

INGREDIENTS-TOPPING
3/4 c heavy cream
2 tbsp powdered sugar
1 tsp vanilla
1/2 c shredded coconut

YIELDS 24 pies

INSTRUCTIONS
Place the crust ingredients into the food processor and pulse till uniform crumbs form and butter is well distributed.
Place about 1 TBSP mixture on the bottom of each well, pressing them gently with the back of a measuring spoon to create a little well.  Place one slice of banana in each pie.
Bake at 325 degrees for 8 to 10 minutes until fragrant and golden brown
While the crust bakes, set up a double boiler with a small sauce pan filled with boiling water under a glass bowl. Place the chocolate and heavy cream in the bowl and allow to melt and incorporate gently
Once the crust are ready, spoon a bit of chocolate into each well to cover the bottom
Next prepare the custard. In a 2 quart sauce pan, gently heat the coconut milk, milk, coconut, salt and half of the total sugar. Keep hot while you beat the egg yolks, cornstarch and remaining sugar in a glass bowl.
Temper the edge mixture by slowly adding about a third of the milk mixture to the egg mixture while whisking constantly. Then add the rest of the milk mixture. Return the mixture to the sauce pan.
Bring the mixture back to a boil while constantly whisking. When bubbles form once you stop whisking and the custard has thickened, turn off the heat. Add butter and vanilla. Taste to adjust seasoning.
Pipe into each well and chill
While waiting for the pies I chill, toast the coconut. Make the whipped cream by whipping
the heavy cream, vanilla and powdered sugar
Pipe the whipped cream on top of chilled pies and then top with toasted coconut

Blueberry banana peach kiwi smoothie

So we continue with the utilization of all the summer fruits in our fridge! We enjoyed these with our Sunday breakfast of scrambled eggs, salami and cheese on whole wheat English muffins.

INGREDIENTS/DIRECTIONS

In a blender, combine:
1 cup ice cubes
1/2 cup cranberry juice
1 cup plain yogurt
1 banana
1/2 cup blueberries
1 peeled kiwi
1 peeled peach
Agave nectar to desired sweetness

Blend until smooth
Yields about 2 1/2 cups

Banana Muffins (and Vanilla Pudding Frosting!)

One great thing about having bananas always on our grocery list, is having brown speckled bananas around every now and then! I’d been working the entire Memorial Day weekend which wasn’t so bad since I was still able to visit with my in-laws who were in town, but I woke up quite early this morning just out of habit since I start work at 7AM. I had enough time to try a new recipe for banana muffins I found online on BrownEyedBaker’s website. I didn’t have a chance to snap a picture since they were quickly whisked away to be shared at B’s work. I made a few changes to suit my taste. I use raw almonds to top my muffins since they will toast while the muffins are baking.

These muffins have enough sugar to develop a nice crisp and sweet top-no frosting necessary! They are also ready so much faster than banana bread, which I still prefer for it’s dense texture and more complex flavor. But in a pinch, these are great!

Dry Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder

Wet Ingredients:

3 large eggs

2 cups sugar

1 tablespoon vanilla extract

1/2 cup vegetable oil

1/2 cup melted butter, slightly cooled

4 ripe bananas, peeled and coarsely mashed (*ripened bananas can be peeled then frozen in plastic bags for later use. Just thaw in the microwave!)

Topping (optional): Raw sliced almonds

Directions: Preheat the oven to 325 degrees F.

Microwave butter until just melted, set aside to cool and to use when preparing wet ingredients.

Whisk the dry ingredients together in a bowl. In a separate bowl, beat the sugar and eggs together for about 30 seconds until the sugar dissolves and mixture is light. Beat in oil, butter and vanilla into the egg mixture, then stir in the banana. Add the dry ingredients and fold with a spatula just until blended.

Divide the batter among the prepared muffin cups. Top each muffin with almonds. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes.

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UPDATE:
I made these muffins sans nuts and added a vanilla pudding frosting to make them more like cupcake treats. I made them together with my Strawberry Dream Cpcakes and Chocolate Cupcakes with Chaocolate Ganache. I call them Banana Cream Cupcakes:)

Vanilla Pudding Frosting:
1 package vanilla pudding ( 3.4 oz box)
1 cup cold milk
A few large spoonfuls of Cool Whip

Whisk Instant Pudding and cold milk for 2 minutes. Refrigerate to allow to set.
Fold in desired amount of Cool Whip
To decorate cupcakes: I cut a little well in the center of each cake then filled it and the center of the top of the cupcake with the frosting using a pastry tip.