Thursday, February 27, 2014

Banana Foster Pie for the Cook Book Club


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I have joined Pass the Cook Book Club on Facebook.  Each month we are given a few recipes to choose from.  We then make the recipe of our choice.  This month I chose the Banana Foster Pie.  This recipe comes from the cook book Cooking up a Storm .  This collection of recipes was gathered by  The Times-Picayune of New Orleans.  The recipes were submitted by the residents of New Orleans after Hurricane Katrina.  The newspaper complied 250 authentic New Orleans  recipes along with the stories of how they became to be made.

The Banana Foster Pie starts out with a simple ice cream pie.  I did make my own graham cracker crust but you can always us a store bought crust if you are in a hurry.  I used Butter Pecan Ice Cream for mine.  To make the pie, let the ice cream soften a little then spoon it into the graham cracker pie crust smoothing it out as you go.  Place the pie in the freezer for at least 3 hours or until ready to use.  After that all you need to do is make the YUMMY banana foster sauce.  This sauce is amazing.  I have never had Banana Foster before. I did only use 1 banana in mine so that I would have more runny sauce than just coated bananas.  This is a recipe that I will definitely make again!

Banana Foster Pie

2 quarts vanilla, almond praline or butter pecan ice cream, softened
1 9" graham cracker crust
4 T butter
1/2 C packed brown sugar
1/4 t cinnamon
1/4 C dark rum
6 medium bananas peeled and cut into slices

Spread the softened ice cream evenly over the graham cracker crust and freeze until firm 3 to 4 hours

Just before serving, melt the butter in a large skillet over medium heat.  Stir in the brown sugar, cinnamon and rum,  add the bananas and heat through.

To serve, cut the pie into wedges and spoon equal portions of the banana mixture over each

Here is what other club members made:
Sunday, February 23, 2014

No Bake Granola M & M Cookies


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No Bake Granola M & M Cookies

3 Tablespoon butter
1/2 Cup brown sugar
1/4 Cup honey
1/4 Cup peanut butter
2 Cup Granola
1 Cup rice Krispies cereal
6 large marshmallows
1/2 Cup M & M baking chips
1/2 Cup semi sweet chocolate chips
1 teaspoon olive oil

On stove melt together butter, brown sugar and honey until melted.  Add peanut butter and marshmallows and keep stirring until all is melted and smooth.  Take off stove and add the granola and rice krispies.  Stir until all combined.  Put into a 9 x 13 pan and smooth out.  Take the M & M chips and sprinkle over the cookies pressing down a little to get them to stick.

Put the semi sweet chocolate chips and olive oil in a microwave safe bowl.  Microwave on high for 20 seconds stir and microwave for another 20 seconds until all chocolate is smooth and melted.  Drizzle over cookies.  You can cut your cookies in any size you would like.

Sunday, February 16, 2014

Chocolate Liquor Cake with Peanut Butter Buttercream Frosting


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Here is my entry in the Spiked Recipe Challenge.  I have made a Chocolate Liquor Cake with Peanut Butter Buttercream Frosting.  The cake has a nice chocolate taste and paired with the Peanut Butter Buttercream Frosting is delicious!  But of course Chocolate and Peanut Butter were made to go together.

Be sure to visit Frugal Foodie Mama and This Gal Cooks to see all the other fantastic entries.

My choice of Chocolate Liquor was Godiva Chocolate Liqueur

 Instead of greasing and flouring my pans, I greased and cocoa-ed them

Chocolate Liquor Cake with Peanut Butter Buttercream Frosting

3/4 C unsweetened cocoa powder
1/4 C hot coffee
1/2 C Chocolate Liqueur
1/2 C butter, room temperature
2 C sugar
2 eggs
2 t vanilla extract
1/2 t salt
1 1/2 t baking soda
1 C sour milk (1 cup milk with 1 T white vinegar added)
2 C flour

Peanut Butter Buttercream Frosting
1 package Dream Whip
1/2 C milk
1/2 C peanut butter
2 t vanilla extract
2 C butter
5 C powdered sugar

Preheat oven to 350 degrees.  Grease and cocoa two 8 inch round pans

In a small bowl, mix together the cocoa, hot coffee and chocolate liqueur, set aside

In a large bowl, beat the butter and sugar until light and fluffy.  Beat in eggs, vanilla and salt.

Make the sour milk by using 1 C of milk and adding 1 T white vinegar and let it curdle a little bit.  After about 5 minutes add the baking soda to the sour milk.

Sift the flour and alternate mixing the flour and sour milk into the batter.  Once combined beat in the cocoa mixture until it is well blended

Pour batter evenly between pans and bake for 30 to 35 minutes.  Cool completely on cooking racks before icing cakes.

For the frosting: Beat the Dream whip, milk, peanut butter and vanilla extract until thickened (about 3 minutes) Add the shortening and mix until fluffy.  Add the powdered sugar a cup at a time until desired consistency.  I used 5 C of powdered sugar for my icing.

To make the fancy flowers on top of the cake I used Wilton Icing Tip 1M.  I just made swirls with the icing making little flowers all over the top.  I straight iced the edges and then piped little balls around the bottom.