Bananas

This past week I must have been craving bananas because everything I made consisted of the delicious fruit. The recipes I found just sounded so good. My first recipe to try out was a Banana Cream Pie from Our Best Bites.

This was suppose to be an easy and quick dessert, which is what really appealed to me. You're suppose to use a store bought pie crust, jello pudding, whip cream, and sweetened condensed milk. Well, when I got to the store they didn't have any of the Oreo crusts. I could have gone for just the regular graham cracker crust, but I really wanted the chunky monkey version. So I decided I could just make my own. Just an FYI, I wouldn't buy the store brand Oreos. Not nearly as good as the actual Oreo brand. I was trying to save money cause I didn't have a lot of extra cash on me, but really saving a dollar and losing on the quality was not worth it in the end. I also ended up just using cool whip, rather than whipping cream (i was trying to make this just a little healthier). The end product wasn't horrible, but it wasn't the best. I don't think the cool whip caused a problem cause the filling was pretty good. The main issue was pretty much the crust. It just gave an awful flavor. I'd try this again, but just make sure that I got an actual Oreo crust.

My next recipe is from Annie's Eats. She posted about Banana Bread Waffles the other and I knew I wanted to try them. One reason the bananas, the other is because it called for yeast. I've never made waffles with yeast. You start by making the recipe the night before and then finish it the next morning. That part was nice because it meant less work for the next morning, but it also meant I had to remember to start it the night before. They were pretty delicious. I thought with the yeast they'd be a little puffier, but they weren't. They turned out like all my other waffles. These are definitely a repeat recipe. Although next time I wouldn't mind chopping up some walnuts and adding them in:)

This last recipe was the one I was looking forward to the most. Banana Pudding Ice Cream from Home Sick Texan. I don't know, when I first read it, it just sounded perfect. Don't ask me why, for some reason I've been having a hankering for bananas. I love ice cream and then to make it a banana pudding ice cream. Mmmm.. delightful.

Anyway, it didn't quite turn out the way I imagined. It was pretty simple to make. I thought you would keep the sliced bananas in them, but after making the custard you let it sit for 45 minutes with the bananas, then remove the bananas, and let it chill for at least 4 hours. When I first took the bananas out I tasted the custard, but there was really no banana flavor, so I thought maybe it'll come out after chilling. Right... Nope. I knew it wouldn't, but I'm pretty sure I hoped it would. After freezing it, in my mixer, there was a very faint taste of banana. More of a little aftertaste. I was pretty bummed. Last night I sliced up bananas and served them with the ice cream and it tasted pretty darn good. Looking back at everything I did, my only conclusion is that my bananas weren't ripe enough so it didn't create enough flavor. I really want to make this again and see if that was my problem. If that wasn't the problem, then I'll throw it out, but as for now it's still a keeper.

Cinnamon Rolls

My very first "real" job was working at Cinnamonster in Grapevine Mills Mall. I was 13 and it was the first time I received a check, not just money from babysitting. I thought I was pretty cool. It was also my first job working in some sort of a bakery. I can remember coming home from work and always smelling like cinnamon. My clothes, my hair, just me in general. I don't know if that's when I feel in love with cinnamon, but since then I cannot get enough of it.

My next job was at The House of Bread. My favorite bread...Cinnamon Swirl. It was soooo good. Especially when I was the Assistant Baker. I put so much extra cinnamon swirl goodness that when the breads came out, and were dumped on the racks, the filling would drip down. Seriously it was the best site ever.

I have tried to recreate both the cinnamon swirl bread and cinnamon roll from my previous work experiences. I have now mastered one! The cinnamon roll. What's funny, to me at least, is that the recipe is actually called Clone of a Cinnabon. Cinnabon is Cinnamonster's competitor. But I have to admit these rolls are pretty close to what I can remember making as a 13 year old.

They come out, as told by my husband, "delicious, and cinnamatastic". Honestly they are truly just that. They're flaky, big, sweet, gooey...... I usually add a little more cinnamon, just because I can't get enough cinnamon. I think what reminds me the most of Cinnamonster's rolls is the frosting. Cream cheese frosting. Once again I add more cream cheese and not so much powder sugar. I just don't like having the flavor of powdered sugar.

What else is better than cutting into something so "cinnamatastic" to start the Valentines weekend?!

Cinnamon Rolls
Allrecipes.com

1 cup warm milk (110 degrees F/45 degrees C)
1/2 cup white sugar
2 1/2 teaspoons yeast
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Dissolve yeast and sugar in warm milk. Add eggs, margarine, flour and salt. Mix until a ball is formed. Knead until dough is smooth and elastic. Cover and let rest until doubled in size, about 1 hour.
   
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Coconut Almont Fudge

Coconut + Almonds + Fudge = Greatness. There's a little store here in town called G's Dairy. Todd and I use to frequent it quite often. Mainly for their ice cream. They have many different varieties, but the one that I keep going back to is Coconut Almond Fudge. I'm seriously in heaven when I eat this particular ice cream.

While I was looking over a few recipes I came across one called Mound Bars on Allrecipes.com. It screamed "make me, make me". It had very few ingredients, looked pretty simple, and consisted of coconut and chocolate. So I put it in my recipe box with the intentions of making it one day.

Last night Todd had a Vet Club meeting to go to and Everett was fast asleep. What was I to do? Turn on Grey's Anatomy and bake. I pulled up the Mound Bars recipe and got everything together. You start by making a basic graham cracker crust. While I was pressing the crust onto the bottom of my pan I kept thinking "man, I really wish I had almonds. I bet this would taste so good with almonds." Then low and behold I see a can of nuts that we got for Christmas. So I went through and picked out all the almonds wishing I had more.

Once the crust came out I sprinkled what little almonds I had, added the coconut, and then poured the sweetened condensed milk on top. And then it went back into the oven and baked while I went back to the TV to continue watching Greys. For a second I thought how great that moment was. Sitting watching my choice of a tv show, the baby asleep, no channels being flipped, and the gradually increasing aroma of coconut filling the air. Mmmm....

Anyway, back to the bars.... The recipe tells you to bake these for 15 more minutes once you add the coconut and milk. It doesn't explain what it should look like really. Once my 15 minutes were up the bars didn't look too great. The edges were slowly starting to toast. So i decided to leave it in until it looked as though most of the coconut was toasted. It ended up being a little over 20 minutes. Once out the melted chocolate was poured on top and then they were put into the fridge until I took them out this morning to cut.

As I cut, I contemplated whether or not I should try one at 7:00 am. But then what better way to start your morning?! And let me tell you it was worth biting into all that coconutty goodness bright and early!

With my variations I decided to call these Coconut Almond Fudge Bars. In rememberance of a very delicious ice cream. Biting into these you go through a nice thick layer of chocolate, then you get to the gooey coconut filling where you get to taste a tiny bit of almonds, and then you hit the crunchy sweet crust. I honestly don't think you could go wrong with these. Unless you forgot they were in the oven and they burned:) They were simple to make and tasted great. This recipe is a keeper for me!

Coconut Almond Fudge Bars
adapted from Allrecipes.com

2 cups graham cracker crumbs
1/2 cup melted butter
1 (14oz.) can sweetened condensed milk
2 cups flaked coconut
1-2 cups chopped almonds (depends on your preference)
1 (12oz.) package chocolate chips, melted (you can use whatever you like. Milk, semi-sweet, dark...)Preheat oven to 350 degrees F (175 degrees C).

1. Combine the graham cracker crumbs and melted butter. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
2. Once the crust is out sprinkle with crushed almonds and coconut. Pour the condensed milk on top. Slowly spread over the crust (you'll want to be careful because if you are too hard on the spreading the coconut starts to pull up the graham cracker crust). Bake at 350 degrees F (175 degrees C) for 15 minutes, or until coconut is toasted.
3. Spread the melted chocolate chips over the top. Let cool and cut into squares.
   

Baking, Working, & Raising a Kid

I really don't know who all even reads this. I haven't posted anything for 3 months now. I've come to the realization that I can't do everything I want to do! Well, I can, but then writing about it makes it a little harder. I've even neglected my family blog. Working and raising a kid takes a lot out of me. But I'm trying to become better at organizing and prioritizing things. So hopefully there will be new things on here soon. In fact I'm trying out a new recipe this weekend, but maybe, just maybe if Everett cooperates and goes to bed on time, I'll make it tonight.

Plus we invested in a new camera and I'm really excited to test it out on photographing food. Everett's been our tester so far, so maybe I'll give him a little break.

Pumpkin Cookies

What better to make this time of year than pumpkin cookies. Well, anything pumpkin I think. You might as well take advantage of it while you can! I've never made pumpkin cookies so I thought I'd give it a try this year, and I'm glad I did. They're really good!!

I found this recipe on allrecipes.com. It's suppose to have a glaze on top, but I didn't have powdered sugar like I thought I did, and I didn't want to run to the grocery store. So I improvised. I melted some chocolate and drizzled it on top instead. Having done that I'm not sure if I would have liked the glaze topping. I think it might have made it a little too sweet. I honestly liked them plain without the chocolate too. They're very cake like and moist. They're not too sweet like most cookies. The only bad thing is that they're a little addicting. Especially if you're a fan of pumpkin.

What I really like is that they're super easy to whip up. Just your basic ingredients and a cup of pumpkin puree. Pretty simple. The recipe says to bake for 15-20 minutes. I only baked mine for 12 and I think I could have probably done them for 10-11 minutes. Not a bad cookie I'd have to say so myself.

Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Chocolate Peanut Butter Cup Cookie

Well, I guess I've decided to start posting again:) It's been a fun, busy last couple of months and I think I'm finally starting to get the hang of having a baby and still accomplishing things. Hopefully I'll keep this up a little better. I have sooo many things I want to bake and try and talk about. But I thought I'd start back up with my all time favorite cookies.

I found this recipe when I was in high school and have been in love sinse. They are dangerous to bake though. I tend to start eating the peanut butter chips, chocolate chips, and peanut butter cups......mmmm.....Anyway.....

They are pretty simple and come out great. It's hard to tell when they're done cause they are a darker cookie, but I usually under cook mine a little cause they come out better that why. I bake them for 9 minutes. They still look pretty soft, but you don't want to cook them for too long. The recipe says to let them sit on the cookie sheet after taking them out and you should. They are really delicate, especially right out of the oven. I also use a bag of miniature Reeses, freeze them, cut them, and then fold them in while they're still frozen. That way they don't smash and you can really taste them when you bite into it.

These are truly the best. But beware, they are also very tempting. I always have to give mine away so I don't get too tempted!

Chocolate Peanut Butter Cup Cookies

• 1 cup butter, softened
• 3/4 cup creamy peanut butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/3 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips
• 10 chocolate covered peanut butter cups, cut into eighths

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Dinner Rolls

I wasn't going to post about these rolls. I've been making them forever, but they're just so good and I think I've finally gotten to where I really know how to make them. The recipe comes from one of my mom's cookbooks. I honestly don't know the name of it. We just always called it the "Mormon Cookbook".

If these are made just right they come out so soft and fluffy. Breads are fun to make, but I've noticed everytime I make some sort of bread it's always done a little differently. Sometimes I have to add more flour, while others I don't add quite as much. It's all about the touch I think. You can do exactly what the recipe calls for, but it might not turn out quite right. This recipe calls for 6 cups All-Purpose flour. I usually end up with 7-8 cups, just depending. If you have a scale and are able to weigh out your ingredients you can usually get a more accurate about of what you're suppose to put in. Weighing is better than measuring:)

When mixing dough you want to be able to touch and pick it up after it's done kneading, but you don't want it to be compeltely dry. I like my dough where there's still stickiness to it. If that makes sense. I usaully have to get a little flour on my hands to handle it and form it into a ball and let it rise. If you get it so that it's really easy to handle, then the rolls usually turn out hard and dense, not light and fluffy.

One thing that I loved learning in school was the window technique. A recipe will tell you to knead for 8-10 minutes, but how do you know you're done? The kneading process is done to make your dough elastic and that's exactly what you want. If you take a piece of the dough and slowly start to spread it and it just tears, it's not done. You want to create a "window". I usally roll a little piece into a ball and then slowly start stretching it. If I can get it pretty thin and it hasn't ripped then I usually let the rising process start.

For these rolls I weigh my pieces out into about 3 oz. portions. I'm not good at eyeballing and I like my rolls to look somewhat similar in size. 3 oz. makes a pretty good size roll. For this batch I made 2 dozen rolls with that size. If you have something to cut each roll out it works better then tearing the dough apart. I use a metal bench scraper. After cutting I rolled them, let them rise for about 30 minutes and then I baked them for 10 minutes and once they came out started rubbing butter on the tops. They're so good and make the house small so nice. I love the smell of cooked bread!

Dinner Rolls

2 packages (2T) active dry yeast
1/2 cup warm water
1/4 cup sugar
6 cups flour scooped
1/2 cup nonfat dry milk
1 T. salt
2 cups warm water
2 eggs, beaten
1/2 cup oil

Soften yeast in 1/2 cup warm water to which sugar has been added.

In a large bowl stir together flour, dry milk, and salt. Making a well in the center, add 2 cups warm water, yeast mixture, eggs, and oil in that order. Stir until well mixed, adding more flour, if needed, to make a soft dough.

Cover. Allow to rise in a warm place until double. About 1 hour.

Turn out onto a lightly floured board. Knead a few times to make dough easy to handle. Pinch off smooth round pieces about egg size; arrange 2 inches apart, on a greased baking sheet. Cover lightly with a clean towel. Allow to rise 20 minutes. Bake 10 minutes, or until golden brown, at 400F.