banana pudding, baby

Treats n’ snoozin’, snoozin’ n’ treats. That’s the life Miss Emma Grace has in store for her as the most precious baby girl born into our group of friends. A homemade homecoming of banana pudding topped off with fresh, whipped cream seemed to be the sweetest way to celebrate this future Baylor Bear, woman president and heartbreaker. For Emma.

Banana Pudding

3/4 c sugar

2 Tbsp. flour

4 bananas, sliced

2 c milk

1 Tbsp. vanilla extract

4 egg yolks

1 Tbsp. cornstarch

1 tsp. of salt

Whipped Cream

1 c heavy whipping cream

1 Tbsp. powdered sugar

1. In double broiler, combine  sugar, cornstarch, flour and salt. Slowly add milk and stir constantly until custard thickens.

2. In a separate bowl, beat egg yolks and temper with custard mixture, then add to the remaining custard. Remove from heat and stir in vanilla extract. Let cool.

3. Using a large electric mixer, mix the heavy whipping cream and powdered sugar to form the fresh, whipped cream.

4. Serve with vanilla wafers.

basket of sweets

Easter time is always my favorite time of the year. I think Texas hill country wildflowers, a sunny Sunday morning and my mom’s coconut cake. Since my mom won’t share her coconut cake recipe with me, I thought I would do the second best thing and enjoy a batch of coconut macaroons toasted just enough to make your fingers stick together. For the lovers of desserts that are not too sweet, whip up a basket of brown sugar pound cake cupcakes with browned-butter frosting for your guests to enjoy after hours of  Easter egg hunting. Pastels and pastries to you and yours this Easter Sunday!

Coconut Macaroons

3  large egg whites
1/2  c  sugar
1/2  tsp  pure vanilla extract
1/4  tsp  kosher salt
1  14-oz. package sweetened shredded coconut

1. Heat oven to 325° F. Line 2 baking sheets with parchment.
2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Recipe from RealSimple.com.

Brown Sugar Pound Cake Cupcakes with Browned-Butter Frosting

3 c sifted all-purpose flour
2 tsp baking powder
1/2 tsp salt
8 oz. (2 sticks) unsalted butter, softened
2 1/4 c packed light-brown sugar
4 large eggs, room temperature
3/4 c buttermilk

Browned-Butter Frosting Ingredients

4 Tbsp. unsalted butter
1 c sifted confectioner’s sugar
1 tsp pure vanilla extract
1 to 2 Tbsp. milk

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add buttermilk.

2. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.

3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

4. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.

5. Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

Recipe from MarthaStewart.com.

berry bliss

Thanksgiving may have turkey and the Fourth of July, the rainbow of American condiments, but Christmas has desserts. From grandmother’s divinity to eggnog ice cream, the December holiday season revolves around high-calorie intake. My favorite last course to serve at dinner parties can be found in individual, white ramekins with a dollop of whipped cream. Some call it berry streusel, but I like to think of it as a little berry bliss.

Berry Bliss

6 oz. fresh blackberries
6 oz. fresh strawberries, chopped
6 oz. fresh blueberries
1/4 c sugar
2 tsp. cornstarch
2 Tbsp. orange juice
1/4 c brown sugar
1 tsp salt
1 tsp cinnamon
4 Tbsp. butter

1. Preheat oven to 375.Combine berries with sugar, cornstarch and orange juice. Spoon into individual ramekins, leaving room at the top.

2. In separate bowl, combine butter, cinnamon, brown sugar and salt. Sprinkle on top of each berry-filled ramekin. Place the ramekins on a baking sheet and bake until the topping is brown.

christmas twist

Different party, different people, but it’s always the same holiday food. Fruitcake, red sparkle cookies and toasted trail mix are the usually culprits for making a great party with friends the same as your Sunday school soiree. Why not spruce up your holiday recipe bank and give your guests the tastes of the season with a twist, a peppermint twist that is! For our company holiday party I whipped, baked & froze a perfect palette peppermint pie that even made the white divinity blush with flavorless embarrassment. So unwrap your electric mixer Santa left you under the tree and get to baking. It’s time to start 2012 off on the right slice of cheesecake.

Layered Peppermint Cheesecake

Peppermint Cheesecake Layers:

3 (8-oz.) packages cream cheese, softened
1/2 c sugar
2 Tbsp unsalted butter, softened
3 large eggs
1 Tbsp all-purpose flour
1 1/2 c sour cream
2 tsp vanilla extract
1/4 tsp peppermint extract
2/3 c crushed hard peppermint candies

Sour Cream Cake Layers:

1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 c vegetable oil

White Chocolate Mousse Frosting:

2/3 c sugar
1 c white chocolate morsels
2 c whipping cream
2 tsp vanilla extract
Garnishes: White chocolate curls, peppermint candies

1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.

2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.

3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.

4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.

6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.

7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired

Recipe from MyRecipes.com.