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 »

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!

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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!) 

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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 »

    Mini Strawberry Cupcakes

    Posted on March 27, 2009 by kitchenbelle

    m

    Why is that all things mini are just so cute?  Baby shoes, teacup dogs, doll house furniture, cocktail weiners, tartlets…things that are shrunken down are just so appealing that we can’t help but use words like adorable to describe them! 

    The same goes for these tiny cupcakes—they are just so cute and poppable.  You can toss one in your mouth without the investment that a typical cupcake requires.  Unlike normal-sized cupcakes, there is no need to maneuver the perfect chomp of cake and frosting while trying to balance the cake in your hand, not bite the paper, and avoid dipping your nose in the frosting. 

    With mini cupcakes, you can get all of the frosting and all of the cake all in one bite!  Plus, did I mention they are just so cute! 

    The little bites of strawberry make these cupcakes especially delicious.  Just be sure to dice the fruit small enough so that every cupcake gets plenty of delicious fruity goodness! 

    Mini Strawberry Cupcakes:

    • 1 stick unsalted butter, at room temperature
    • 1 cup sugar
    • 2 large eggs, at room temperature
    • 1.5 cups flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/3 cup milk
    • 1 teaspoon vanilla extract
    • 1.5 cups fresh strawberries, sliced then diced into small pieces

    Preheat the oven to 350 F.  Insert mini-cupcake papers into a mini-cupcake pan. 

    In a medium bowl combine the flour, baking powder and salt. 

    In a separate large bowl, cream together the butter and sugar with an electric mixer on medium speed until fluffy, about 5 minutes.  Add the eggs one at a time.  Beat well after each addition.

    Add the dry ingredients to the creamed mixture, alternating with the milk.  Mix for 3 minutes.  Use a rubber spatula to fold in the vanilla and the strawberries.  Be sure the strawberry pieces are distributed throughout all of the batter or else some mini-cupcakes won’t have any fruit! 

    Fill the cupcake liners about 3/4 full if you like the little “muffin-top” to bake above the cupcake liner or about 1/2 way if you prefer the cake to bake even with the liner.  (Funny–this is the only situation I can think of where “muffin-top” is a good thing!)

    Bake for about 15-20 minutes.  (These little guys are small so they bake quicker than you may think.)  A toothpick should come out clean when inserted into the middle.

    Cool and frost with the vanilla frosting recipe of your choice.

    Adapted from Crazy About Cupcakes by Krystina Castella.  You can (and should!) buy it here.

    Filed under: cupcakes, Dessert, strawberry, vanilla | 6 Comments »

    Magnolia’s Vanilla Cupcakes with Vanilla Buttercream

    Posted on July 21, 2008 by kitchenbelle

    The Magnolia Bakery in New York City is known for its cupcakes.  The bakery has received much acclaim and several appearances in pop culture.  (A Sex and the City episode is the first that comes to mind!) Though I have never been in the bakery (though I did walk by once and the line was out the door!) I figured I could trust the simple vanilla on vanilla recipe.  Boy were these delicious!  The cake light was fluffy, with a nice vanilla flavor.  The frosting was so sweet and creamy!  However, if you don’t have a sweet tooth, I warn you against these! 

    Magnolia’s Vanilla Cupcakes:

    • 1 1/2 cups self-rising flour*
    • 1 1/4 cups all purpose flour
    • 2 sticks butter (softened)
    • 2 cups suger
    • 4 eggs (at room temp)
    • 1 cup milk
    • 1 teaspoon vanilla extract

    Preheat oven to 350 degrees.

    In a small bowl combine the flours and set aside.

    In a large bowl use an electric mixer to cream the butter until smooth.  Gradually add the sugar  and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated. Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 minutes.

    Magnolia’s Vanilla “Buttercream”:

    • 2 sticks unsalted butter (softened)
    • 1 box of confectioners’ sugar
    • 1/4 cup milk
    • 2 teaspoons vanilla extract

    Place the butter in a large mixing bowl. Add the sugar and then the milk and vanilla.  Beat with an electric mixer until smooth and creamy, about 3 to 5 minutes until the icing is thick enough to be piped.  After frosting these cupcakes I sprinkled some clear sugar crystals on top of each.

    *I am told self-rising flour can be purchased, however, when I did not see it at my local grocery store I went ahead and made it myself without much trouble.  The standard rule is for every one cup of self-rising flour your recipe calls for add 1 1/2 teaspoons baking powder + 1/2 teaspoon of salt to 1 cup of all purpose flour and sift. 

    Recipe adapted from Magnolia’s Vanilla Cupcake and Buttercream recipe found here on foodnetwork.com

    Filed under: cupcakes, Dessert, frosting, vanilla | Leave a comment »

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