This two-in-one dessert is a guaranteed crowd-pleaser. Sure, banana bread is great, but a swirl of cheesecake takes it to a whole new place. Don't have an oven-safe skillet? A 10" cake pan would work perfectly here.
Make banana bread: Preheat oven to 350° and grease a 10" skillet with cooking spray. In a large bowl, mash bananas until smooth. Add sugar, eggs, butter, and vanilla and whisk to combine.
Add flour, baking soda, and salt and stir until just incorporated. Fold in chocolate chips.
Make cheesecake: In a medium bowl, whisk together cream cheese, egg, sugar, flour, and salt.
Add banana bread batter to skillet. Dollop cream cheese mixture all over the top of banana bread batter, then use a butter knife to swirl the two batters together.
Smooth top and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. If using, drizzle with chocolate before serving.
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Whether you're a "fresh-off-the-boat" Italian or come from an Italian family, the rich Italian culture comes with its fair share of stereotypes (which are true in some cases) that can often lead to these familiar questions and situations.
1. How Italian are you?
When you're Italian, people often question just how Italian you really are. This can involve a ton of things from what percent Italian you are, to wondering whether you can recognize every single Italian food or Italian thing people are talking about.
Example: "Hey Tony, do you know who played that guy who drove that car in 'The Godfather'?"
"Wow, I thought you were Italian."
2. Your involvement in the mafia
It is no secret that movies such as "The Godfather" have given many Americans the idea that the Italian-Americans around them may be part of a secret criminal gang. While the movie actually received notable rejection from Italian immigrants, many Italians today love it and are fascinated by the mafia culture.
Example: "Wow Tony, both your parents came from Italy!
"Were they part of the mafia?"
"Are you part of the mafia?"
3. The "Jersey Shore" stereotype
"Jersey Shore" was a television series that convinced many Americans that the Italian way involved going to a gym and tanning booth. It is literally sickening when people bypass hundreds of years of Italian culture and decide that this reality show (in which almost no one was actually Italian) tells the real story of what it means to be Italian.
Example: "Oh Tony, you're going to the gym?"
"Gym, tan, laundry. Am I right?"
4. Do Italians eat unhealthily?
While people are familiar with a big spaghetti and meatball dinner, pizza, and cannoli as part of the Italian-American diet, the truth is that many Italians don't really eat these foods all that often. Actually, much Italian cuisine is healthy and uses natural herbs and spices to enhance flavor instead of fats. In fact, in Italy, people eat large dishes of vegetables before a main course and dessert usually consists of fruit. Also, Italian-American dinners can even consist of tacos, or Chinese take-out. Who knew, right?
Example: "Tony, what's this fruit doing on my plate?"
"I thought we were having tiramisu!"
5. You are so dramatic!
Of the many stereotypes, one that I can agree with is the notion that Italians tend to be more dramatic than most people. I remember when I was first learning to drive and had my dad in the passenger seat. When I hit the brake he would cinematically throw himself forward as if the car ride had turned into "GranTurismo." Also, when an Italian gets bad news, it's suddenly the end of the world and when an Italian receives good news, then the world is a beautiful place. We can't help it. Many of us are just that dramatic.
Example: "Tony, get up. I know you didn't really faint."
"Calm down. You just missed the bus."
6. Family is everything
Another fact about being Italian is that your family means the world to you, and close friends are also considered to be family. Italians are always willing to do whatever it takes to care for their family, are willing to take time off to spend time with them, and at the end of the day, put them before anything else.
Example: "Tony, you're my brother and I'd do anything for you. Remember that".
Preheat oven to 180°C (350°F). Lightly grease 4 x 1½-cup-capacity (375ml) ovenproof cups or ramekins.
Place the caster sugar, flour and 2 tablespoons of the cocoa in a large bowl. Add the butter, milk, vanilla and egg and whisk to combine. Spoon into the prepared cups and sprinkle over the dark brown sugar and remaining cocoa.
Place the cups on a baking tray and pour ½ cup (125ml) of the boiling water over each pudding. Place in the oven and cook for 20–25 minutes or until firm to the touch.
While the puddings are cooking, make the syrup. Place the sugar, coffee, cocoa and water in a small saucepan over high heat and bring to the boil, stirring occasionally, until the sugar has dissolved.
Reduce heat to medium and cook for 8 minutes or until syrupy. Set aside to cool slightly. Serve the puddings with cream and the mocha syrup. Serves 4.
To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Set aside and allow to cool. Preheat oven to 160°C (325°F).
Place the biscuits and almond meal in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine. Press the biscuit mixture into the base and sides of a lightly greased 22cm springform cake tin lined with non-stick baking paper. Refrigerate for 1 hour.
Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, table salt and 1 teaspoon of vanilla and beat until well combined.
Spoon the mixture into the biscuit shell. Place the tin in a baking dish and pour in enough boiling water to come halfway up the sides of the tin. Bake for 1 hour 30 minutes or until firm to the touch. Remove cheesecake from the baking dish and allow to cool in the tin. Refrigerate for 3 hours or until set.
Place the cream, sour cream, icing sugar and remaining vanilla in a bowl and whisk until soft peaks form. Top the cheesecake with the cream, drizzle with the caramel sauce and sprinkle with sea salt flakes to serve. Serves 8–10.
S’mores and chocolate chip cookies! Why not bake them together? It adds a bit of a crunchy yet gooey center. Not only is it an impressive and delicious dessert idea, but it’s rather easy, too! Tara made them from scratch, including her own homemade cinnamon graham crackers, but you could also make them with store bought cookie dough and crackers. Hop on over to Smells Like Home for the wonderful recipe and instructions. Check out her other recipes, too. I fell in love with her cookie dough whoopie pies.
Impress your guests with this beautiful rose-shaped dessert made with lots of soft and delicious apple slices, wrapped in sweet and crispy puff pastry. To learn more about this recipe, please visit my blog: http://cookingwithmanuela.blogspot.co... NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry. AND: If you prefer, you can simmer the apple slices in water over medium heat for a few minutes until slightly softer (and easy to roll). Also, the preserve can be warmed up with the water on a small pan over medium heat for a minute or so. Enjoy :-) Ingredients to make 6 roses: 1 frozen puff pastry sheet, thawed 2 red organic apples (I used red delicious) half lemon, juice 1 tablespoon of flour, to sprinkle the counter 3 tablespoons of apricot preserve cinnamon (optional) powder sugar for decorating (optional)
Deze kokosliefhebber is weer goed bezig geweest met een heerlijke (kun je het al raden) Raffaello dessert! Ik hou ervan om iets te maken waar kokos in is verwerkt want dan weet ik gewoon dat het een lekker toetje gaat worden.
Dit dessert is een no bake dat super makkelijk te maken is en kunt bereiden in een korte tijd. Ik zou willen zeggen dat dit kokos toetje een van mijn favoriete kokos dessert is maar dat zijn ze eigenlijk allemaal. Ze zijn eigenlijk allemaal zo lekker op hun eigen unieke manier.
Natuurlijk was ik weer geïnspireerd geraakt door de klein verpakte Raffaello treats. Ze zijn lekker zacht en romig van binnen met een mooie klassieke uitstraling. Hier moest ik dus weer wat mee gaan doen.
Dit kokos toetje is de perfecte dessert voor na het avondeten, het is extreem zacht en smaakvol dat het er met gemak in gaat. De opgestapelde lagen hebben een gladde, stevige en romige textuur en is zó lekker smeuïg, romig en vol van smaak! Dit toetje is bedekt met een topping van zachte chocolade ganache en is een traktatie waar je niet snel nee tegen zegt.
Dip crackers, 1 at a time, halfway into chocolate mixture; carefully shake off excess chocolate. Place crackers in single layer on prepared baking sheet; sprinkle with crushed candy.
Recipe Tips
Prepare recipe as directed, except use 36 RITZ Crackers, and completely coat both sides of each cracker with melted chocolate before placing on prepared baking sheet. Sprinkle with crushed candy and refrigerate as directed. Makes 12 servings, 3 crackers each.
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Lemon Tart – A flaky puff pastry tart filled with lemon cream and topped with fresh raspberries. An easy and elegant spring or summer dessert.
I’m so on the lemon bandwagon right now. Two lemon recipes a mere 2 weeks apart. Who am I?
Let it be known that I’m still (always and forever) on the chocolate bandwagon. And the peanut butter bandwagon. And the berry bandwagon. BUT, I’m really loving lemon desserts lately.
The temps are already reaching into the 90’s here (waaaaah), and lemon desserts feel so light and refreshing as the weather heats up. This Lemon Tart is like a larger version of my Mini Fruit Tarts. My family goes crazy for fruit tarts of any type, and this one always receives great reviews. Plus, look at how pretty it is; it’s the perfect balance of elegant and rustic.
Good news… this recipe is also super easy. From start to finish, you can have this on the table in less than an hour.
Lemon Tart
Puff Pastry Crust: Simply roll out a sheet of store bought puff pastry and score a border around the outside edge. While the puff pastry bakes the outer edge will puff up and create a space in the center to fill with the lemon cream filling.
Lemon Cream Filling: Whipped cream, cream cheese, lemon zest, and lemon curd flavor this easy no-bake filling.
Raspberries: I top this Lemon Tart with fresh raspberries, but you can add any fruit you like. Blueberries or sliced strawberries would be great, as would a combination of berries.
You can choose to top the fruit on the tart with a dusting of powdered sugar, a sprinkling of lemon zest, or nothing at all.
Maybe this gorgeous tart will make its way onto your Easter dessert table. Or maybe you can surprise mom and bake this for her for Mother’s Day (do you hear that, hubby?). This Lemon Tart would be fantastic for any spring or summer occasion on the horizon.
I hope your Easter is filled with family, friends, delicious food, and lots of Reese’s eggs.
I’ll see you back here next week (as I’m slowly emerging from an Easter candy coma).
150ml eggwhite (about 4 eggs), at room temperature
METHOD
Preheat oven to 180°C (350°F). Place the eggwhites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar and half the vanilla, whisking until thick and glossy.
Sift the flour and the extra sugar into a bowl. Sift for a second time, then sift for the third time over the eggwhite mixture. Gently fold to combine. Spoon into an ungreased 21cm round angel food cake tin and smooth the top. Bake for 30 minutes or until the cake comes away from the sides of the tin. Invert the tin and allow to cool for 1 hour.
Place the mascarpone, cream and remaining vanilla in the bowl of an electric mixer and whisk until stiff peaks form.
Using a butter knife, gently loosen the edges of the cake and twist the middle funnel to remove it from the tin. Using a large serrated knife, slice the cake horizontally into 3 even layers. Place 1 layer on a cake stand or plate and top with half the jam. Top with half the cream mixture. Repeat using the remaining cake, jam and cream, finishing with cake.
To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the eggwhite in a clean bowl of the electric mixer and whisk on high speed until stiff peaks form. Add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for 4 minutes or until thick and glossy.
Using a palette knife, spread the cake with the Italian meringue and serve immediately+. Serves 10.
+ This cake will keep refrigerated for 2 hours before serving.
I got this candle on clearance at target...love it! Just thought I would share. :O)
We are just loving fall. Pumpkins, candy, cooler weather. I don't bake as often as I used to...but when I do, it is usually a dessert containing pumpkin. I have a slight obsession. This is a pumpkin pie cake recipe. My friend Jana brought this over a couple weeks ago. I tweaked it just a little bit. It is simple, easy and delicious. It tastes like pumpkin pie with streusel topping, and I am sure it would have been even better with a big scoop of vanilla ice cream on top. This makes a lot...so prepare it for company. I won't tell if you keep half of it for yourself though. :O) Again, please excuse my picture quality. I am not a photographer and still can't find my camera charger. Sigh.
Pumpkin Pie Cake
Ingredients:
1 box yellow cake mix
1 stick of butter, softened
4 large eggs, divided
2 cans pumpkin (or 1 large one)
1 5 oz can of evaporated milk
1 1/4 c sugar, divided
1 t cinnamon
1 t pumpkin pie spice ( just use cinnamon if you don't have it...or add a little nutmeg and cloves)
4 T butter, chilled
1 c toasted and chopped pecans
1/2 - 1 cup toffee pieces (optional...but SO good)
Instructions:
Preheat the oven to 350. Grease a 13 x 9 pan.
Set aside 1 cup of the cake mix and put the rest in a mixing bowl. Add ONE egg and the stick of butter and mix until combined. Press the mixture into the pan, evenly and up the sides a little bit.
In the same bowl (no need to rinse!) add the pumpkin, 3 eggs, evaporated milk, ONE cup of sugar, cinnamon and pumpkin pie spice. Mix on low until it is combined and then beat for 2 minutes until "fluffy". Pour the mixture on top of the cake base.
Prepare the topping. Combine the reserved cake mix and 1/4 cup sugar. Cut in the cold butter until combined. Using your fingers...add the nuts and toffee pieces until incorporated. Sprinkle this on top and bake for 65-75 minutes until the cake is set in the middle. ENJOY EVERY BITE.
Soft and fluffy Pumpkin Muffins topped with a brown sugar crumble and cinnamon icing.
I’ve been playing around with my Pumpkin Muffin recipe and I have a new and improved version just in time for fall (yes, I’m already counting the days). These soft and fluffy muffins are loaded with pumpkin and warm spices, topped with a brown sugar crumble, and drizzled with cinnamon icing.
Are they as delicious as they sound? ABSOLUTELY! And they are ready and waiting for that first chilly autumn day.
These muffins are a cross between a coffee cake and a muffin. They can be enjoyed for breakfast or dessert (or both!). Here’s what makes up this recipe:
Muffins: This muffin batter comes together in minutes – no mixer needed. Pumpkin puree and oil keep these muffins moist while pumpkin pie spice and cinnamon add the classic fall flavors. I keep the muffins mildly sweet, since they also have a crumb topping and icing.
Crumb topping: Brown sugar, cinnamon, salt, butter, and flour. Sweet, buttery, crumbly goodness topping every bite of these muffins!
Icing: A simple mixture of powdered sugar, milk, and a dash of cinnamon. The icing gets drizzled over the tops of the muffins, filling in the crevices of the crumb topping.
Recipe tips:
Use canned pumpkin puree, not pumpkin pie filling (which is already sweetened).
You can omit the crumb topping and icing for a more “basic” pumpkin muffin. Note: the muffins themselves are not overly sweet.
Don’t overmix the batter, as this can make the muffins tough. Mix just until the dry ingredients and wet ingredients are combined.
Use an ice cream scoop to add the batter into the muffin cups.
These muffins are best within 1-2 days of being made. Over time the crumb topping will soften from the moisture in the muffin.
Storage: Leftover muffins can be stored at room temperature or in the refrigerator for up to 2 days. The muffins can be frozen for up to 2 months.
More pumpkin recipes:
Pumpkin Bars – Soft and moist bars topped with brown butter frosting
Pumpkin Bread– Try this healthier version of Starbucks pumpkin bread.
Pumpkin Pie Bars – Creamy pumpkin pie filling on an easy shortbread crust.
Pumpkin Pancakes – Spiced pumpkin pancakes with pecan praline syrup.
Pumpkin Cupcakes – A fall classic topped with maple cream cheese frosting.
