Banana Pudding Tart

Posted on June 10, 2009 by kitchenbelle

j

A few weeks ago my husband and I spent an extra long wonderful weekend in Tennessee. I had never been to the south before (other than Florida) and I was really excited for fried catfish and all things BBQ!  What I did not anticipate falling in love with was a little something called banana pudding.  Friends, I had NO idea about this southern treasure, however, now that I have experienced it, I doubt will ever be the same. 

My first experience with this pudding from the gods was at a little place called Bobby Qs in Cookeville, TN.   Bobby Qs is known for their “Tennessee Tiramisu” (a.k.a. banana pudding) and after polishing off an entire serving without help from my husband, I understand why.  It was creamy, caramelly, sweet and smooth.  There were wafers strewn throughout providing an occasional and satisfying crunch.  It was heavenly.

Next was at the French Broad River Dude  ranch.  Not only was this place amazing but the banana pudding served family style was to die for. 

Throughout the weekend I continued to sample several more variations of banana pudding—including banana pudding ice cream from Mike’s Ice Cream Fountain in Nashville, TN.  I couldn’t get enough of this stuff!  All of my “research” turned up a few interesting points:

  • the actual pudding in banana pudding should not be banana- flavored—it should be vanilla-flavored
  • “authentic” banana pudding is made with Nilla Wafers
  • there is a great debate over whether the best topping is whipped cream or baked meringue

Honestly, I did not find a banana pudding I did not like.  I made a vow to bring this tradition north, hence this banana pudding tart!

I volunteered to bring a dessert to a dinner party last week and I really wanted to make banana pudding.  However, though it has almost everything else going for it, banana pudding isn’t exactly a pretty dessert.  I settled on a banana pudding tart instead. This tart is an interesting spin on traditional banana pudding and I think it was a nice way to introduce northerners to this old-fashioned southern tradition.

Banana Pudding Tart:

crust

  • 2 cups Nilla wafers, crushed into fine crumbs
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract

Preheat oven to 350 F.
In a large mixing bowl, combine all crust ingredients and stir with a fork until mixture is moist, like wet sand. Pour into a 9- or 10-inch tart pan and press into an even layer, going up the sides of the tart.
Bake for 12-14 minutes, until crust is just starting to brown at the edges. Cool completely.

filling

  • 3 medium, ripe bananas, sliced diagonally
  • 1 tablespoon butter
  • 2 cups milk
  • 2 cups light cream
  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 6 eggs
  • 1 tablespoon vanilla extract

In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip using a whisk.

When the cream/ milk/butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling.  Stir constantly with a wooden spoon.  Be sure to scrape the bottom of the pan to prevent it from burning.  As it begins to thicken, clumps may form.  Use a whisk to smooth it out. Boil for 1 minute. Use a rubber spatula to press the pastry cream through a strainer into a bowl.  Whisk in vanilla extract. Cover the surface with plastic wrap touching the pudding.  (This prevents a film from forming.)  Chill overnight if possible, or for at least a few hours.

caramel glaze

  •  1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup evaporated milk

Boil all ingredients 2-5 minutes or until sugar has dissolved completely.  Cool to room temperature. 

assemble

Be sure both crust and pudding are completely cool.  Spread 1-2 cups of filling into tart shell.  Arrange sliced bananas in a single layer  on top of the pudding and press gently into pudding.  Drizzle caramel glaze over the top.  Let set in fridge for 20 minutes before slicing and serving. (I made the mistake of  not letting the caramel cool and when I squirted it from the bottle the drizzles turned into puddles!)

Adapted from Baking Bites.

Filed under: banana, Dessert, pudding, tart, vanilla | 3 Comments »

Jesse’s Mom’s Chocolate Muffins

Posted on June 3, 2009 by kitchenbelle

j

This recipe has been living in the recipe folder of my email box since March of 2007.  It was then that my former colleague, Katherine, provided it to me.  You see, the mom of Jesse, her boyfriend,  made the most amazing chocolate muffins.  Katherine would bring them to work on a regular basis and she was always kind enough to share.

The shiny tops of Jesse’s mom’s muffins have that perfect chewy texture that houses rich, dense, chocolaty cake strewn with chocolate chips.  These babies are nuggets of muffin heaven.   After the hours and hours I have spent during my life baking in the kitchen, I find it baffling that a recipe that is so straightforward and simple can really yield a product this delicious!

 Jesse’s mom has got it going on.  

(And you can too!)

Jesse’s Mom’s Chocolate Muffins:

  • 2 eggs
  • 1/2 cup yogurt
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups flour
  • 2/3 cup cocoa powder
  • a pinch of salt
  • 1/2 teaspoon baking soda
  • 1  1/2 teaspoon baking powder
  • 1/2 teaspoon finely ground coffee
  • 4 tablespoons melted butter
  • 2 handfuls chocolate chips

Preheat oven to 350 F.

In a large bowl whisk together the eggs, yogurt, milk, and sugar.  Add the flour, cocoa powder, salt, baking soda, baking powder and coffee grinds.  Whisk until combined.  Stir in the melted butter and chocolate chips.

Bake in a muffin tin lined with papers for 15-22 minutes, or until a skewere inserted into the center comes out clean.

Filed under: chocolate, Dessert, muffin | 1 Comment »

Boston Cream Pie (Cake)

Posted on June 1, 2009 by kitchenbelle

m

My dad’s favorite dessert is Boston Cream Pie.  When my mom asked me to make a cake for his birthday, my brain went crazy with ideas but I kept coming back to Boston Cream Pie.  It is his favorite, after all!  I had never made a Boston Cream Pie before, so I researched several recipes before hitting the kitchen. 

My research turned up so many recipe variations!  In case you weren’t already aware, Boston Cream Pie is actually a cake.   There are many versions of the story of how it came to be and why it is called pie instead of a cake.  Though the details of the stories tend to vary, most agree that it originated at The Parker House Hotel (now called the Omni Parker) in Boston.  I walk and drive by this hotel quite frequently so it is fun to know some major dessert history was made there!  (Fun fact: Boston Cream Pie is the official state dessert of Massachusetts!  What’s your state dessert?!)

I decided to combine a couple of recipes and make a cake that is not 100% traditional for the following reasons:

  • I topped the cake with a chocolate frosting instead of a ganache
  • I made butter cake instead of sponge cake

I chose to use a firm frosting instead of drippy ganache because I wanted a firm surface on which to pipe.  (In the end, however, I decided not to pipe “Happy Birthday” on it because I was pleased with the classic look of the cherry on top!)

I chose to make moist butter cake instead of separated sponge cake because in my experience sponge cake can be super dry.  Dry cake is a pet peeve of mine so I wanted to be sure that wouldn’t be the case here.

I decided to stick with The Omni Parker’s  recipe for the filling, which I was very happy to find on Foodnetwork.com!

————————————————–

This recipe has three components:

  1. Cake
  2. Filling (Pudding/Pastry Cream)
  3. Frosting

I suggest you make the filling first as you will get best results if it sets in the fridge over night (or at least a few hours.)  Next bake the cakes so they will have time to cool.  Finally, make the frosting and then assemble the three components.

I was extremely happy with the results this mish mash of recipes yielded!  (As was everyone who ate it!)  

  • The cake was unbelievably moist! 
  • The filling was the perfect texture, a little on the egg-y side, but delicious.   (I will definitely use this recipe in the future for trifle and tart recipes!)
  • The frosting was to die for.  It is thick and rich, yet not sickeningly sweet.  (This may just be my new go-to chocolate frosting!) 

———————————————————————————

Check out what I made for my dad’s birthday last year—ROOT BEER Iced Vanilla Cake!  (My dad lovvvves root beer!  When I was little he used to take me to the A&W drive-in and the waitresses would roller skate our food and root beers to the car window!  A&W Root Beer is the best! )

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Boston Cream Pie:

Filling

  • 1 tablespoon butter
  • 2 cups milk
  • 2 cups light cream
  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 6 eggs
  • 1 tablespoon vanilla extract

    • In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip using a whisk.

    When the cream/ milk/butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling.  Stir constantly with a wooden spoon.  Be sure to scrape the bottom of the pan to prevent it from burning.  As it begins to thicken, clumps may form.  Use a whisk to smooth it out. Boil for 1 minute. Use a rubber spatula to press the pastry cream through a strainer into a bowl.  Whisk in vanilla extract. Cover the surface with plastic wrap touching the pudding.  (This prevents a film from forming.)  Chill overnight if possible, or for at least a few hours. 

     Butter Cake

    • shortening
    • 1  tablespoon  all-purpose flour
    • 1/2  cup  butter, melted
    • 8 oz.  sour cream
    • 1 1/2  cups  granulated sugar
    • 2  teaspoons  vanilla extract
    • 1/2  cup  egg substitute
    • 2  cups  all-purpose flour
    • 1  teaspoon  baking soda
    • 1/2  teaspoon  salt
    • 3/4  cup buttermilk

     Rub shortening on the bottom of two 9-inch round cake pans.  Sprinkle with flour.  Set aside.

    Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.

    Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 27-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

    Chocolate Frosting*

  • 4 oz. cream cheese, softened
  • 1/4  cup  butter, softened
  • 1  teaspoon  vanilla extract
  • 1/3  cup  unsweetened cocoa
  • 1/8  teaspoon  salt
  • 3  cups  powdered sugar, divided

    • Place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar.

    Assembly

    Do not begin assembly until cakes and filling are completely cooled.

    1. Once ready, slice both cakes evenly in half (into two thinner cakes each) using a serrated bread knife.  Place first cake layer  on cake plate. 
    2. Use a piping bag fitted with a large round tip and fill it with filling.  Pipe a circle around the top of the cake.  Use a spoon to scoop filling from the bowl into the circle on the cake.  (This is a trick I learned from Joanne Chang at Flour Bakery.  By creating this “border” around the cake, you prevent the filling from squirting out when you place the second layer on top.  This is really a great technique and it works like a charm.  Thanks, Joanne!)
    3. Repeat with remaining layers except for top.
    4. Spread chocolate frosting over top of cake using an offset spatula.     
    5. Top with a cherry!

    *This recipe yields much more frosting than you need.  Make some cupcakes to use it up! 🙂

    m

    Recipes adapted from myrecipes.com and foodnetwork.com.

    Filed under: cake, chocolate, cream cheese, Dessert, Flour Bakery, frosting, icing, pie, pudding, vanilla | 6 Comments »

    Peanut Butter Candy Bar Brownies

    Posted on May 31, 2009 by kitchenbelle

    m

    As far as desserts go, I enjoy making cakes and cupcakes most.  However, not all situations are cake and cupcake friendly.  When I need a sweet treat that must travel well I turn to bars.  Bars are usually pretty easy to make and they are very easy to  transport.  So when you have an occasion that calls for a no fuss (yet delicious!) dessert–say a picnic, a potluck, or an event to which you are going straight from work, I suggest you consider bars!

    Let this be your warning: these Peanut Butter Candy Bar Brownie bars are addictive!  If you have a sweet tooth, these bars are definitely for you!  They are peanut buttery, chocolaty, chewy, and crunchy all at once! 

    Peanut Butter Candy Bar Brownies:

    • 1  16 oz. package peanut-shaped peanut butter sandwich cookies (Nutter Butters), coarsely chopped
    • 1/2 cup butter, melted
    • 1  14 oz. can sweetened condensed milk
    • 1 /2 cup creamy peanut butter
    • 1 tablespoon vanilla extract
    • 5  1.5 oz. packages Reese’s peanut butter cups, coarsely chopped
    • 2  2.1 oz. Butterfinger candy bars
    • 1 cup semisweet chocolate morsels
    • 1/2 cup honey roasted peanuts

    Combine crushed cookies and butter in a medium bowl.  Press crumb mixture into bottom of a greased aluminum foil lined 9 x 13 glass dish.  Allow foil to extend beyond ends of pan.  Bake at 350 F for 6-8 minutes.

    Combine condensed milk, peanut butter, and vanilla in a medium bowl.  Stir until smooth.

    Sprinkle chopped candy bars, chocolate morsels, and peanuts over crust.  Drizzle condensed milk mixture on top.

    Bake at 350 F for 27 minutes or until lightly brown.  Remove dish and place on a wire rack to cool.  Lift foil from pan and pull foil away from uncut brownies.  Let cool completely then cut into bars.

    Recipe adapted from myrecipes.com.

    Filed under: brownies, candy, chocolate, Dessert, Peanut Butter | Leave a comment »

    Oatmeal Cake with Cream Cheese Frosting and Pecans

    Posted on April 14, 2009 by kitchenbelle

    a

    I baked this cake for my father-in-law’s birthday and it was a hit!  Everyone loved it!  It was so incredibly moist.  It tasted similar to carrot cake except without the carrots.  And topped with cream cheese frosting, this cake was just delicious.  (Well, you know how I feel about cream cheese frosting!)

    Based on the feedback I received, I have a feeling I will be making this cake quite often!

    Oatmeal Cake with Cream Cheese Frosting and Pecans:

    • 1 tablespoon  all-purpose flour
    • 1 1/3  cups  boiling water
    • 1  cup  quick-cooking oats
    • 3/4  cup  granulated sugar
    • 3/4  cup  packed dark brown sugar
    • 1/3  cup  vegetable shortening
    • 2  teaspoons  vanilla extract
    • 3  large eggs
    • 1 1/2  cups  all-purpose flour
    • 1  teaspoon  baking soda
    • 1  teaspoon  ground cinnamon
    • 1/2  teaspoon  salt
    • 1/2  teaspoon  ground nutmeg
    • 1/2  cup  buttermilk
    • Cream Cheese Frosting
    • pecans for garnish

    Preheat oven to 350 F.

    Coat bottoms and sides of 2 (9-inch) round cake pans with shortening and dust well with flour.

    Combine boiling water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.

    Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

    Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 F for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.

    Place 1 cake layer on a plate; spread layer with frosting (recipe below), and top with the remaining layer. Spread the remaining frosting over the top and sides of cake.   Decorate with pecan halves. Store the cake loosely covered in refrigerator.

    Cream Cheese Frosting:

    • Two 8-ounce package of cream cheese, at room temperature
    • 12 tablespoons unsalted butter, at room temperature
    • 3 cups confectioners’ sugar
    • 1 teaspoon vanilla extract

    In a medium bowl, cream together the cream cheese and butter using an electric mixer, until smooth.  Slowly sift the confectioners’ sugar into the butter/cream cheese, about one cup at a time.  Continue to beat until all lumps are gone.  Add the vanilla and mix until fully combined. 

    Oatmeal Cake recipe adapted from Cooking Light.  Frosting recipe adapted from Crazy About Cupcakes by Krystina Castella.

    Filed under: cake, cream cheese, Dessert, frosting, oatmeal | 5 Comments »

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