Thursday, December 23, 2010

Banoffee Pie Recipe

Here's what ya need:

Ok so you can either make or buy a pre-made crust with graham crackers, make your own pastry crust (yum!) or a premade pastry crust...OR
you can make your own crust with digestive biscuits...yeah I know I had never heard of these bad boys either..but you can find them in the international aisle at your grocery store..(probably)
EITHER: a prepared pie crust or graham cracker crust OR:
1 package of digestive biscuits
1/2 tsp of ground ginger
1 stick of butter softened (unsalted)
1 14-oz. can sweetened condensed milk
3 or 4 large slightly green bananas
1 1/2 cups heaving whipping cream
a little bit of freshly ground coffee (optional)
powdered sugar (optional)

Ground up the biscuits in your food processor, then add the butter and ginger.. pulse a few times until you have a you have a crumbly crust. Place in a 9 inch pie plate. You can use the bottom of a cup and tap the crumbs down to form a crust..or just use your hands! Place in fridge.
SECOND: (well you could actually do this part ahead of time if you want!)Ok so this is the dangerous part... you can probably make toffee another way but this is the way I did it... (I used more than one can so I would have a few all prepared if I wanted to make another pie) Place one can of sweetened condensed milk in a pot of water and boil for about 3 hours. MAKE SURE the can is completely submerged (COVERED COMPLETELY) in water and the top is on your pot. You will have to watch this pot! You will need to add water to it. Now remember it's dangerous- there is a chance that the can could possibly explode...SO be careful!

Once you have the toffee step finished and the can is cooled completely...take the pie crust out of the fridge. Open your sweetened condensed milk can.. and scoop out all of the toffee goodness into the pie crust.
THIRD: Place the bananas over your toffee- I slice the bananas in half the long way and lay them across the toffee. You can also slice them into rounds..whatever you want!

FINALLY: take the one and half cups of heavy cream/whipping cream and whip it up until you have a nice thick whipped cream. You can add a little powdered sugar to the cream and/or the freshly ground coffee it you would like. (I added 3 tablespoons of powdered sugar and 1/2 tsp of ground coffee to mine)
Pipe or spread the whipped cream on top of your bananas! That's it!
If you would like to add a little chocolate dusting or curls for a little extra something...go for it! :)


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Tuesday, December 14, 2010

Banoffee Pie ...take 3

Yesterday, a friend told me that it takes him about 3 tries when trying out a new recipe-- before getting it exactly how he wanted it..adjusting..changing ...creating...tweaking...
SO three tries is about what it took for this silly pie.
Here's the story: One day or.. was it night?... one of my daughter's teachers informed me about this pie...."banoffee pie" she said... "is Sooo good... it has a graham cracker crust, toffee... banana.." OOOH STOP right there.. my brain kind of turned off for a moment..when I heard the word..BANANA. I stood there in the kitchen of the pub and all I could see was her facial expressions as she described this so called delicious Banoffee pie--- I couldn't really hear the rest of the ingredients.
 I remember one thing...
she said she had it either in England..or was it Ireland??
So of course at one of the classes I brought up the pie again to her teacher..because by that time I had even forgotten the name...all I could remember was that it had banana's in it! haha.

Banoffee Pie... I searched high and low, asked friends...what was this Banoffee Pie?? No one really knew what it was. Well...I found it one day on the internet. Apparently, it originated in England at a restaurant called "The Hungry Monk", in 1972. It seems as though this pie is a huge hit over there. The recipe is even posted online!!

My Banoffee Pie adventure had begun. I found a bunch of recipes including the one from the Hungry Monk website. The recipes I found all tried to stay true to the original. The Hungry Monk recipe calls for a "shortcrust", which basicly contains 3 things, fat( I used butter), salt, flour and cold water. It is a nice light flakey crust. The kicker in this pie is the toffee. YES, homemade toffee. It's not as difficult as you would think..maybe a bit dangerous..boiling unopened cans of sweetened condensed milk for 3 hours!!! (safety first.. you have to make sure that you add water to the pot and keep the cans submerged the entire time! otherwise..well they could EXPLODE!)  I boiled at least 6 cans of sweetened condensed milk in the last few make this famous toffee. FINALLY, yesterday, after making 3 pies with runny toffee, I figured out what was going wrong.
Can you believe that???
I boiled the cans of milk for 3 hours without a top on my pot- which caused the toffee to not completely thicken.
HOWEVER, I did not realize this until last night when we cut into one banoffee pies to have a tasting! I had even given one pie to one of my favorite customers...who's father LOVES banoffee and tries to find it wherever he goes. So when we cut into ours...I was a bit upset!!! It tasted great was runny!
DISAPPOINTED...I tried again.. boiled three more cans with the top on and it worked.
A nice thick, dark, creamy toffee!

Instead of using the shortcrust, for this pie, I used a graham cracker crust... it's a little bit sweeter.
All the of the ingredients make this pie a success...  the layer of toffee, banana and homemade whipped cream...this pie is sure to be a hit at any party or holiday!

I made this pie with the shorbread crust!
RECIPE click here in a few!

Tuesday, December 7, 2010

Dora Cuppy's

A very nice mom asked me to make some special dora cuppy's for her daughter for her birthday. She also informed me that she and her daughter liked the cuppy's that they saw while watching Nick Jr.
Well, I went to and walla...there they were! A step by step how-to..for dora cuppy's! They are really cute! While I was making them I realized that the chocolate chip eyes were not looking exactly how I would like them to look. So instead of the chocolate chips, I decided to pipe the rest of the eyes on these little cuppy's!
Want to make these cutey's yourself?? Well here is the link! Let me know if you do!

They are a bit time consuming..but take it in steps and you'll have the
cutest Dora Cuppy's ever!
You can do it!

Monday, December 6, 2010

Salted Caramel Filling Recipe

This is a recipe that I have been dying to try out! I found it online on Sprinkle. It is for a cupcake filling..however.. I'd like to try it out as a cake filling for my rich chocolate cake recipe as well as a caramel cuppy.
Here's what ya need:
1/2 cup of sugar
2 tablespoons of salted butter cubed
1/4 cup plus 1 tbls of heavy temp

Melt the sugar over medium high heat in a large heavy pot. Whis the sugar as it melts, until it become an amber color. Add the butter and stir until melted. Pour in the heavy cream ( BUT out it will bubble and foam_ then whis unti you get a smooth sauce. If you have lumps, keep stirring until they have melted. Remove from heat and cool just slightly!

Sounds easy enought right? I usually use brown sugar for my caramel so I am interested in seeing how this turns out!

What is your favorite cake/cupcake filling?

:) Kelli

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Sunday, December 5, 2010

Nantucket Banana Bread

Are you searching for the perfect banana bread?? Here it is! This recipe for Nantucket Banana bread has been shared within my family. Everyone LOVES it. Honestly, I am not much of a banana fan. But my kids, husband and friends love it!
So here it is!
I usually double this recipe.

1/2 cup of butter
1 cup of sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 cup of mashed banana
1/2 cup of nuts (I don't use nuts, I use chocolate chips)
1/2 cup of sour cream

Cream butter & sugar. Add in vanilla, eggs, sour cream & banana. Next in a seperate bowl mix your dry ingredients together. Then add to wet mixture.
Bake in a well greased loaf pan. (I used cooking spray!)
Oven temp: 350.
Bake for about 1 hour...(usually a little less than an hour..check on it!

That's it! Super easy!!


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Wednesday, December 1, 2010

Baby feet cupcake toppers!

Last night I was at an event for my daughter's dance school. And of course one of the mom's and I were chatting about baby shower ideas for cupcakes she is making for a family member. A little over a year ago I made baby shower cuppy's for my sister. So I shared the idea of little fondant feet for cupcake toppers. They are simple, cute and just perfect to jazz up your baby shower cucpakes! Here is a photo of the cutters I found while vacationing on Cape Cod a couple of summers ago. (We stay in Brewster every summer. One of my favorite store's to stop by is the Strawberry Patch. It's a small specialty shop in a barn. They have so many different special things from hand knit baby irish sweaters to cookie cutters to christmas decorations! Oh and I can't forget the train that they have set up outside! It come inside to store at night...kind of like Mr. that was a tangent!!)

Aren't they cute? They come in 3 different sizes! So if you wanted to make cookies as favors, the larger cutter is the perfect size! I used the mini for these cupcake toppers...

Here are some pictures of the cupcakes and cookies I made for my sister's baby shower!

(these are the toppers)

Cute right? Everything about babies is fun and cute to me! Babies are always a reason for celebrating!
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