Bananas Foster Sheet Cake

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Bananas Foster Sheet Cake

Cake:

1 1/2 cups butter, room temperature

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/4 teaspoon kosher salt

1 teaspoon cinnamon

2 1/4 cups sugar

6 eggs, room temperature

3 cups ripe mashed bananas

3/4 cup sour cream

1 teaspoon rum or rum extract

1 cup chopped toasted pecans or walnuts

Cake:

Preheat oven to 325 degrees. Butter and flour a 9×13 inch baking dish; set aside.

In the bowl of a stand mixer beat until fluffy the butter and sugar.

In a bowl whisk together the remaining dry ingredients except the nuts; set aside.

Add the eggs one at a time and combine well between each addition to the cream butter /sugar mixture. In a bowl combine the mashed bananas, sour cream and rum/rum extract; set aside. Alternately add the dry ingredients and the banana mixture to the egg mixture. Evenly spread batter into prepared dish. Bake for about 1 hour or until done. It will be done when a toothpick inserted into the center comes out clean and cake springs back when lightly touched. Remove from oven. Place on rack. Using a fork poke holes all over the top of the cake.

Glaze:

1 -14oz. can sweetened condensed milk

1 -8oz. butterscotch topping

Combine all the glaze ingredients; mix well until combined.

While cake is still warm, gradually spread the glaze over the top of the warm cake. Give time for the glaze to be absorbed as you continue to add the glaze. Once all the glaze has been added to top of cake, allow to completely cool

Frosting:

1- 8oz. package cream cheese, room temperature

4 cups powdered sugar

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1 teaspoon rum or rum extract

1/2 teaspoon kosher salt

1 teaspoon cinnamon

1 -8oz. jar butterscotch topping

A few chopped nuts for garnish- optional

Frosting:

Combine the cinnamon, salt, powdered sugar, extracts and cream cheese. Beat until smooth. Add the heavy cream and beat until thickened. Spread on cooled cake.

Dollop the butterscotch topping and drizzle over the top of the frosted cake. Using a toothpick or sharp knife swirl around through the topping and frosting to create a marbled effect. Sprinkle top with nuts if desired. Store in refrigerator

This would also be good served with a sauce of sauteed bananas, brown sugar, butter and rum on the side.

Mixed Berry Almond Cobbler

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Mixed Berry Almond Cobbler

Berry filling:

6 cups mixed berries fresh or frozen

1/4 cup sugar

2 tablespoons flour

1 tablespoon pure vanilla extract

2 teaspoons pure almond extract

1 tablespoon lemon zest

1 tablespoon lemon juice

Topping:

1 cup flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup heavy cream

1 egg

1 teaspoon pure almond extract

4 tablespoons  crumbled almond paste

1/4 cup sliced almonds

2 tablespoons diced butter

Preheat oven to 350 degrees.

Toss berries with the filling ingredients and place into a 7×11 / 2quart baking dish.

In a bowl combine the dry ingredients for the topping except the sliced almonds. Mix until combined. Stir in the egg, cream , almond extract and almond paste. Stir to combine. Place topping in dollops over the berry filling. Sprinkle the sliced almonds over the top. Evenly distribute the diced butter over the topping. Bake for about 30 minutes or until filling is bubbling and topping is golden brown.

Healthy Fruit and Berry Blast Granola with Flax Seed and Millet

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Granola is so easy to make yourself. This recipe is just a guide. Follow it to the tee or add whatever your favorite fruit nuts and seeds are.

Healthy Fruit and Berry Blast Granola with Flax Seed and Millet

6 cups old fashioned rolled oats

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon table salt

1/2 cup coconut flakes

1/2 cup coarsely chopped pecans

1/2 cup coarsely chopped walnuts

1/2 cup coarsely chopped hazelnuts

1/2 cup sliced almonds

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup flax seed

1/2 cup millet

1/4 cup freeze dried sliced strawberries

1/4 cup freeze dried blueberries

1/4 cup freeze dried raspberries

1/4 cup dried apples, coarsely chopped

1/8 cup dried cherries

1/8 cup dried apricots, chopped

1/8 cup dried raisins

1/8 cup dried cranberries

1/8 cup dried blueberries

1 1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1/2 cup coconut oil, melted

3/4 cup honey or to taste

3/4 cup egg whites

Preheat oven to 300 degrees. Line 2 baking sheets with foil and oil them; set aside.

In a large bowl combine the oats, nuts, seeds and dried fruit; toss. In a separate bowl whisk together the melted coconut oil, cinnamon, nutmeg, salt, vanilla extract, almond extract, honey and egg whites until combined well. Pour honey mixture over oat mixture and toss until evenly coated. Divide granola mixture in half between the two prepared baking sheets. Spread out granola in even layer on baking sheet. Bake each sheet for 25-35  minutes or until edges are crisp and golden brown. Allow to cool completely on rack. Once cooled, break into clumps and store in airtight container.

Quick Chocolate Mousse

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Quick Chocolate Mousse

1/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon instant espresso

1 cup heavy cream

1 cup half-and-half

3 egg yolks, beaten

7 oz. dark bittersweet chocolate, melted-cooled

1 teaspoon pure vanilla extract or flavored liqueur

about 1/2 cup-1 cup cold heavy cream

In a large saucepan, combine the sugar, cornstarch and salt.

Stir in the 1 cup heavy cream , 1 cup half-and-half and instant espresso until smooth.

Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat: cook and stir 2 minutes longer.

Remove from heat .

Stir a small amount of the hot mixture into the egg yolks to temper the egg: return all to pan, stirring constantly.

Bring to a gentle boil: cook and stir 2 minutes longer.

Remove from heat: gradually whisk in slightly cooled melted chocolate and vanilla until smooth.

Cover top with plastic wrap and allow to cool in refrigerator completely.

Once mixture is completely cooled, remove from refrigerator and plastic wrap. Pour in a small amount about 1/2 cup of cold heavy cream and whip until smooth and combined. Add enough cold cream to create a smooth fluffy mousse.  Place in serving dishes: garish with mint, berries or plain.

 

Pulled Pork BBQ Pizza

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Pulled Pork BBQ Pizza

Beer Pizza Crust:

1 cup beer

1 tsp. salt

2 teaspoons sugar

3 1/4 cups bread flour

1 1/2 teaspoons instant yeast

Toppings:

About 2 cups BBQ pulled pork with BBQ sauce added to taste

about 1 1/2 cups favorite BBQ sauce

1 1/2 cups grated mozzarella

Cole slaw:

one 1lb. bag shredded cabbage mix of red, green cabbage and carrots

1 bunch green onions, sliced

1 red bell bell pepper , diced

3/4 cup mayonaise

2 tablespoons sugar

1 1/2 tablespoon apple cider vinegar

2 teaspoons black pepper

1 1/2 teaspoon chipotle mustard or your favorite

1/2 teaspoon salt

Crust:

Add all the ingredients to the bowl of a stand mixer and blend with dough hook attachment until smooth. Place in a oiled bowl , cover and allow to rise until doubled. Form into a thin round pizza crust.

This crust can also be made in a bread machine on the dough setting , placing ingredients in the order as stated with the machine.

Preheat oven to 375 degrees. Preheat with pizza stone if using one.

Spread 3/4 of the BBQ sauce over the rolled out crust. Sprinkle half the cheese evenly over the crust. Evenly scatter the pulled pork and drizzle the remaining BBQ sauce over the pork.  Sprinkle remaining cheese and bake. Bake until topping are hot and bubbling and crust in golden and done; about 20 minutes.

Meanwhile make the Cole slaw. Combine all the ingredients and toss well to combine.

When pizza is cooked, add the some of the Cole slaw on top. Use the extra as a side dish.

 

Chocolate Coconut Tarts

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Chocolate Coconut Tarts

Coconut Crust:

1 cup cream of coconut

2 tablespoon light corn syrup

4 egg whites

2 teaspoons pure vanilla extract

1/2 teaspoon salt

6 cup flaked sweetened coconut

1 cup toasted chopped almonds

Filling:

1/2 cup sugar

6 tablespoons cornstarch

1/2 teaspoon salt

1 tablespoon instant espresso powder

2 cups heavy cream

2 cups half-and-half

6 egg yolks

14 oz. bittersweet chocolate, melted

2 teaspoons pure vanilla extract

Almond Topping:

1/8 cup water

1/4 cup sugar

1 1/2 teaspoons cocoa

1/2 cup almonds

Crust:

Preheat oven to 375 degrees. Cut out squares of parchment paper to fit about (16-18) 4-inch pie tins. Center the parchment paper on each tin and place each lined tin on top of each other and weight down while completing recipe.

In a large bowl whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt until well combined. Stir coconut and chopped almonds. Lightly spray the lined tins with nonstick spray. Press the coconut mixture into each tin , forming a crust. Place tins on baking sheet and bake for 15 minutes. Remove from oven; using the back of the spoon gently press down the center of the crusts, if they have puffed up. Turn off oven and return the sheet pans back to the oven with oven door held ajar.

Filling:

In a large saucepan, whisk the cornstarch, espresso powder, sugar and sat until combined. Whisk in the heavy cream and half-and-half until incorporated. Place over medium high heat, whisk constantly until the mixture begins to thicken and bubble. Reduce heat; continue to cook and stir for 2 minutes longer.

Remove from heat. Whisk in a small amount of the hot mixture into the egg yolks. Whisk in the tempered egg yolks back into the remaining hot mixture; whisking constantly.

Return to medium heat and bring back to a gentle boil; cook 2 more minutes longer.

Remove from heat and whisk in the cooled melted chocolate and vanilla extract until combined. Place the filling in a glass bowl and cover the top with plastic wrap to prevent a skin from forming. Set aside to cool completely.

Almond Topping:

Line a small baking sheet with parchment paper, set aside.

In a small saucepan, combine the sugar, water and cocoa. Over medium heat bring to a boil; add the almonds . Continue to cook while stirring until the liquid has evaporated and formed a thick syrup. Pour the almond mixture over the prepared pan and allow to cool completely. Once cool, chop in coarse pieces.

Assembly:

Remove the crusts form the oven and allow to cool completely before filling. Fill the cooled crusts with the cooled filling and top with the almond topping. Gently lift the tarts from the tins with the parchment paper liner; serve.

South West Black Bean and Chicken Salad

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This salad can easily be converted to a fantastic vegetarian salad simply by omitting the chicken and cooking the quinoa in vegetable stock.

South West Black Bean and Chicken Salad

6 cups cooked shredded chicken

Two 15 oz. cans black beans, rinsed and drained

1 green bell paper, roasted , peeled, seeded and julienned

1 red bell pepper, roasted, peeled, seeded and julienned

1 jalapeno seeded, minced

2 cups, chopped Roma tomatoes

1 cup sliced green onions

1 clove garlic, minced

1/2 cup toasted pumpkin seeds

1/2 cup chopped cilantro

1 cup fresh or thawed frozen corn

1 cup quinoa cooked in 2 cups chicken or vegetable broth as directed on package

Lettuce greens

Dressing:

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 tablespoon sherry vinegar

1/2 tablespoon olive oil

1 tablespoon lime zest

2 tablespoons fresh lime juice

1/4 teaspoon red pepper flakes

salt and pepper; to taste

In a large bowl add all the ingredients for the salad and toss. Line the serving bowl/platter with lettuce greens; set aside.

Combine all the dressing ingredients and whisk until combined. Pour over the salad and toss. Place on greens lined serving dish.