Showing posts with label Whipped Cream. Show all posts
Showing posts with label Whipped Cream. Show all posts

Wednesday, November 27, 2013

Happy Thanksgiving 2013!

Here's a simple yet delicious and equally impressive pie I made a couple weeks ago. I found the recipe from Christy at The Girl Who Ate Everything. I read the reviews on Allrecipes and made some tweaks. I also made my own graham cracker crust. A graham cracker crust consists of graham cracker crumbs, sugar and butter- three very simple ingredients yet it tastes so much better than the premade store bought crusts. I also added more spice, pumpkin and a little sour cream to the cheesecake part of the pie. This pie was excellent. So good it was gone after one evening and everyone that had some, wanted a second slice. 

This pie does need a little refrigeration time, so make it the night before, or early on the day you want to serve it so it has time to properly chill and firm up. Oh and serve with plenty of sweetened whipped cream! I hope you all have a wonderful Thanksgiving with family and friends. Have a great weekend, and while you're shopping might I remind you that my cookbook, Lick The Bowl Good makes a great gift :-). Look for it in Barnes & Noble book stores and online. 

Pumpkin Cheesecake Pie 

Graham Crust: 
  • 1 1/2 cups graham cracker crumbs
  • 2 Tablespoons light brown sugar
  • 6 Tablespoons unsalted butter, melted

  • 16 ounces cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract 
  • 2 eggs 
  • 1/4 cup sour cream
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice

For The Crust: Preheat oven to 350 degrees F.

In a medium bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until thoroughly blended.

Press mixture firmly into a 9-inch pie pan, bringing crumbs evenly up the sides up to the rim.

Bake for 8 to 10 minutes. While crust is cooling, prepare the filling. 

For The Filling: Reduce the oven to 300 degrees F. 

Beat the cream cheese til creamy and there are no lumps. Then add the sugar and vanilla. Beat until well combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, blending well after each addition. 

Divide the batter evenly into two bowls. Add sour cream to one half and mix until well combined. 

Pour the sour cream/ cream cheese mixture into the bottom of the prepared, cooled crust. Spread it into an even layer. 

Add the pumpkin puree and the pumpkin pie spice to the remaining cream cheese mixture. Blend well and gently pour the pumpkin mixture over the cream cheese layer. 

Bake in a 300 degree oven for 50-55 minutes. The center of the pie may jiggle slightly. Turn the oven off, crack the door open and let cool in the oven for 30 minutes. Refrigerate pie until well chilled, at least 4 hours or overnight. 

Wednesday, September 25, 2013

Learning To Like New Things

I loathe making chiffon/angel food cakes and Swiss rolls so I was not so thrilled when this cake was chosen as the winning cake to be baked by The Cake Slice Bakers. In fact, my friend Maranda from Jolts & Jollies and I both held our breath and hoped this cake wouldn't be the winning cake because it seemed so labor intensive BUT in the end it was so much easier than I ever expected. Despite my reservations, this cake was a complete success and really quite DELICIOUS. It's also really pretty and that's always a plus. There are lots of photos in this post, bear with me. 

This is not your ordinary roll up cake. Firstly, you make your own butterscotch sauce (butter, sugar, cream) then you add some of that to freshly whipped cream to make the filling. It then gets spread on the cake and rolled up with sliced almonds scattered throughout. You cut the cake into four pieces and roll it up around itself until you have something that looks like a giant cinnamon roll. And who doesn't like giant cinnamon rolls, especially when the tender cake is the dough and it's filled with salted butterscotch cream?! 

I haven't always liked butterscotch. It wasn't until recently that I started to like it. I always assumed that butterscotch was nothing more than those little golden candies my grandpa used to carry around in his pockets. Why didn't anyone tell me it was like a cross between gooey, sticky toffee and caramel? Man, this stuff was good! The recipe below makes 1 1/2 cups of sauce but only one cup is needed for the filling. You can drizzle the remaining sauce over the cake or on ice cream, or in coffee or just stick your finger in it and lick it. oh yum! Make this! 

Butterscotch Cream Roll-Up 
from Vintage Cakes via Cooking By The Book

Butterscotch Sauce:

1/3 cup unsalted butter
1 cup firmly packed dark brown sugar
1 cup heavy cream
1 tablespoon whisky
1 ½ teaspoons pure vanilla extract
½ teaspoon fine sea salt


1 cup sifted cake flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon fine sea salt
½ cup canola oil
4 egg yolks, at room temperature
¼ cup water
1 teaspoon pure vanilla extract
6 egg whites, at room temperature
¼ teaspoon cream of tartar


1 ½ cups cold heavy cream
½ cup natural sliced almonds, toasted plus more for this outside of the cake, if desired

To make the butterscotch sauce: Melt the butter over medium heat in a large heavy-bottomed sauce pan. Dump in the brown sugar all at once and stir with a wooden spoon to combine. Cook, stirring frequently, until the mixture begins to simmer and changes from a wet sand consistency to a liquid that fives off a lovely molasses smell and looks like taffy, approximately 3 minutes from the time it comes to a simmer. Drizzle ¼ cup of the cream into the mixture and vigorously blend the cram into the sugar and whisk in the remaining cream. Turn the heat up to medium-high and allow the sauce to boil, whisking occasionally, until it has darkened, about 8 minutes. Remove the pot from the heat and allow the sauce to cool for a few minutes before adding the whisky, vanilla, and salt. Refrigerate until cold.

To make the cake: Spray a 12 x 16 inch jelly roll pan with nonstick baking spray (with flour), line it with parchment paper, and then spray the parchment paper with more nonstick baking spray. Center a rack in the center of your oven and preheat the oven to 325⁰F.

Sift together the flour, baking powder, salt, and ¾ cup of the sugar in a large bowl, then whisk the ingredients by hand. In a small bowl, whisk together the oil, yolks, water and vanilla. Add the liquid mixture to the dry ingredients and briskly stir with a rubber spatula until just smooth.

In the clean bowl of stand mixer fitted with the clean whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar and gradually increase the speed to high, whipping until the whites just form a soft peak. With mixer on medium speed, gradually add the remaining ¼ cup of sugar in a slow stream. Return the mixer to high and continue whipping until the whites just begin to hold firm, shiny peaks.

With a rubber spatula, fold a third of the whites into he batter, using as few strokes as possible. Add the remaining whites, folding until incorporated. Pour the batter into the prepared pan and smooth the top with an offset spatula. Place the pan in the oven. Bake the cake until it springs back when lightly touched and is barely golden in color, 16 to 20 minutes. Cool the cake on a wire rack until it reaches room temperature.

To make the filling: Begin by placing the bowl of a stand mixer and its whisk attachment in the freezer for 5 minutes. Fit the cold bowl and whisk to the mixer and whip the 1 ½ cups of cold heavy cream and 1 cup of the cold butterscotch sauce together on low speed until the ingredients are blended. Gradually turn the mixer up to high speed and whip just until the cream holds soft peaks but is not yet stiff.

To assemble the cake:  Keep the cake in its pan and orient the pan so the longer side is closed to you. Cut the cake with a serrated knife into four equal pieces measure 4 by 12 inches. Cut through the underlying parchment paper with a pair of scissors in the same places that you cut the cake so you have four quarters of cake [with parchment paper attached] that can each move independently.

Leaving the cake in the pan, spread a bit more than half of the butterscotch cream evenly over the cake and sprinkle with the toasted almonds. Refrigerate the remainder of the cream while you roll up the cake.
Here comes the fun part: rolling the cake! With the pan still oriented with the longer side closest to you, lift up the nearest edge — both cake and paper — of one of your 4 strips. Using the parchment paper as the cake’s support, begin to tuck the cake into a roll and continue tucking [and peeling away the parchment paper] while gently rolling the cake away from you into a roll. Place the rolled cake upright on a serving plate, so the spiral of cake and filling is visible at the top. [Don’t worry, it gets easier from here.]Lift the next cake strip, using the parchment paper to support it, and wrap the strip around the roll on the serving plate, beginning where the outside edge of the first cake left off, in order to create a bigger roll. Continue with the next two strips, beginning the wrap where the last left off, to make one enormous rolled up cake.
Finish by frosting the sides with the reminder of the cream [you might need to give the cream a few turns with a hand whisk to stiffen it up], leaving he top free to show of the spiral of cake and cream. If you desire, you can pat more almonds into the sides of the cake. Refrigerate the cake for at least 1 hour and up to one day, lightly wrapped in plastic. Just before serving, warm the remaining butterscotch sauce and drizzle it over the individual servings.

Well wrapped and refrigerated, this cake keeps up to 3 days. 

Thursday, December 13, 2012

Hot Cocoa Cupcakes for!

I still haven't made any Christmas cookies, but I made these adorable cupcakes for As in People Magazine!!! Outside I'm calm and collected, inside I'm jumping up and down with glee! How exciting is that? I was asked to contribute a kid friendly holiday cupcake photo and I didn't have anything on my blog that was quite right, so I came up with these hot cocoa cupcakes that were not only cute but tasty and full of holiday flavors. 

I started off with my favorite chocolate cupcake recipe and substituted prepared hot cocoa in place of the water and added a handful of chocolate chips for extra richness and flavor. Then instead of frosting, I used an array of cocoa toppings that included fresh whipped cream, mini marshmallows, mini chocolate chips and crushed peppermints. Since these cupcakes are essentially mugs of hot cocoa, I finished them off with edible mini candy cane handles. I loved how these turned out! If you like chocolate and mint, these are sure to be a hit with your little elves. 

Hot Cocoa Cupcakes from Monica h

For The Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 cup prepared hot cocoa, cooled
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1/2 cup mini chocolate chips
For The Whipped Cream
  • 1 1/4 cups heavy cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • mini marshmallows
  • mini chocolate chips
  • crushed peppermints
  • 18 mini candy canes

For The Cupcakes: Preheat oven to 350 degrees.  Line cupcake tins with 18 paper liners and set aside.

In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly.

Add the oil, prepared hot cocoa, vanilla and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain. Stir in the chocolate chips. 

Evenly divide the batter between the lined cupcakes tins.

Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then place them on a rack to cool completely.

For The Whipped Cream: In a medium bowl, combine heavy cream, powdered sugar and vanilla extract. With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat. 

To Assemble The Cupcakes: Pipe or mound the sweetened whipped cream onto the cooled cupcakes. Garnish with a sprinkling of mini marshmallows, mini chocolate chips and crushed peppermints. Add a mini candy cane tucked into the side of the cupcake, to make a handle for the "mug" of hot cocoa. 
Serve immediately. Cover and refrigerate any leftovers. 

Makes 18 cupcakes. 

Saturday, November 17, 2012

Homemade Pumpkin Spice Lattes and A Winner!

Just a quicky post today. This is a recipe I've shared before but I've tweaked it a bit so that it serves two, rather than one. Because a pumpkin spice latte needs to be shared. My version of this ever popular drink contains real pumpkin and spices, not flavored syrup. It's just as easy to make as it is to drive to Starbucks, but it's much less expensive and better for you! Thanks Maranda for making and reminding me of this delicious beverage. 

Pumpkin Spice Latte from Monica H

Printer Friendly Version 
  • 2 cups strong brewed coffee
  • 3/4 cup half-n-half
  • 1/4 cup pumpkin puree
  • 4 Tablespoons sugar in the raw
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • whipped cream and cinnamon for garnish

Combine coffee, half-n-half, pumpkin, sugar and pumpkin pie spice in a small saucepan. Bring to a high simmer (just before boiling), whisking occasionally. Remove from heat and stir in vanilla.

Pour into two mugs and top with whipped cream and a sprinkling of cinnamon, if desired.

Makes two large servings.

And the winner of the Chinet Bakeware is commenter #40 Melody J. Congratulations! Thank you to all that entered the giveaway. And thank you Chinet for being so generous!

Friday, October 12, 2012

Because Sometimes You Just Need Pie

Pie is just one of those comforting desserts that warms your heart and soothes your soul. It doesn't matter if it's warm from the oven crumb topped apple pie or pucker up cool and tangy key lime pie eaten al fresco in the middle of Summer. Pie is just a comfort food, for me at least. So last month when we (The Cake Slice Bakers) were faced with the challenge to make a peanut butter and chocolate mousse "cake" I knew I'd be turning it into a pie. I use the term "cake" loosely, because there's not one part of this recipe that goes into the oven. You start with a cookie crust, layer in some fluffy peanut butter and chocolate mousse and glaze it with a healthy dose of deep, dark and rich ganache. Sounds good, right?
Peanut butter and chocolate go hand in hand. Most people love that combination, I've just never been a huge fan of it. I know you're all looking at me like I'm crazy, but it's true. I love peanut butter and I love chocolate, separately, on their own, not together. My brother LOVES it though so I made this pie for him. Lately we've all been dealing with some financial stuff. It seems everywhere I turn someone is. This economy is just rough and you do what you have to do to get by. If you're not struggling in some way, kudos to you! For my brother, he had to sell his beloved truck. He is a car "collector"- his favorites being old Cadillacs. He needed some cash flow and this truck needed to find a new home. He was kind down in the dumps about it so this pie was made for him. It was a "I'm sorry this economy sucks and you had to sell your truck, but I still love you" kind of pie. And sometimes we all need that. 

In fact right now, I could use about a dozen of these kinds of pies. If you're in the same situation, consider this pie for you! There are several steps to make this pie and several dishes to wash! There's a bowl for the crust, one for the whipped cream, another two for the mousse layers and another for the glaze, plus a food processor a saucepan and any measuring tools and spatulas. But is it worth it? heck yes! It seems rather lengthy and involved but each step is fairly simple and straightforward. It just takes time and patience but in the end you'll be rewarded with a creamy and decadent pie sure to warm your heart even if you never turn the oven on. 

Chocolate Peanut Butter Mousse Pie adapted from The Cake Book by Tish Boyle

Printer Friendly Version 

For The Chocolate Wafer Crust: 
  • 1 1/2 cups chocolate cookie crumbs (I used Oreos, with the filling scraped out)
  • 5 Tbsp. unsalted butter, melted
For The Peanut Butter Mousse: 
  • 2.5 oz. cream cheese, softened
  • 1 Tbsp. unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1/3 cup creamy peanut butter
  • 1/8 tsp. salt
  • 1 1/4 cups heavy cream
For The Chocolate Mousse: 
  • 2.5 oz. bittersweet chocolate, coarsely chopped
  • 2 oz. milk chocolate, coarsely chopped
  • 3 Tbsp whole milk 
  • 3 Tbsp granulated sugar
  • 1/2 tsp. vanilla extract
For The Chocolate Glaze: 
  • 3 oz. semisweet chocolate, finely chopped
  • 1/3 cup heavy cream
  • 1/2 tsp. vanilla extract
To Make The Chocolate Crust: In a medium bowl, stir together the cookie crumbs and the melted butter. Stir until well combined. Pat the mixture into the bottom and up the sides of a 9-inch deep dish pie plate. Refrigerate the crust while you make the peanut butter mousse. 

To Make The Peanut Butter Mousse: In a large bowl using an electric mixer, beat the cream cheese and butter at medium speed until creamy, about 1 minute. Add the powdered sugar and mix until well blended. Add the peanut butter and salt and mix until well blended, scraping down the sides of the bowl as necessary. Set bowl aside while whipping the cream. 

In a large clean bowl, beat the heavy cream with an electric mixer at high speed until soft peaks form. Gently fold 1/2 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 3/4 cup of the whipped cream until completely blended and no white streaks appear. 

Scrape the peanut butter mousse into the prepared pie pan and spread it into an even layer. Refrigerate while you make the chocolate mousse. Cover the remaining whipped cream and refrigerate ready to use. 

To Make The Chocolate Mousse: Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the food processor. 

In a small saucepan, combine the milk and sugar and bring to a boil over medium heat, stirring frequently until the sugar dissolves. With the food processor running, pour the hot milk through the feed tube, and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla extract, and process until well blended. Scrape the mixture into a medium bowl. 

Using a rubber spatula, gently fold 1/4 of the reserved whipped cream into the mousse. Fold in the remaining cream until completely blended. Scrape the mousse onto the peanut butter mousse layer and smooth the top using an offset spatula. Refrigerate the pie while making the chocolate glaze. 

To Make The Chocolate Glaze: Place finely chopped chocolate into a medium bowl. 

In a small saucepan, bring the cream to a boil.  Pour cream over the chocolate and let sit for a few minutes. Add the vanilla, then gently stir until the chocolate is completely melted and the glaze is smooth. Do not over mix or you'll incorporate air bubbles. Let the mixture cool at room temperature for 10 minutes before using. 

Pour the cooled glaze over the chocolate mousse layer. Using a small metal spatula, spread the glaze evenly over the top of the pie. Sprinkle the top with peanuts if desired, for garnish, before the glaze sets. 

Chill the pie for at least 2-3 hours before serving. Loosely cover pie and store any leftovers for up to 3 days in the refrigerator. 

Thursday, August 23, 2012

Zebra Stripes and Instagram

Last month, The Cake Slice Bakers made White Chocolate Espresso Icebox Cakes. It had been on my list to make since I got The Cake Book by Tish Boyle last Fall, but last month was such a busy time for me that I just didn't get to it. And then this month, the cake of choice was a lemon roll and that didn't get baked either. It seems the 20th of every month (when we're supposed to share our cakes) comes and goes and I end up cakeless. Well being cakeless is never a good thing, so I decided to make the Icebox Cake- perfect for this hot weather we're having because I didn't even have to turn the oven on!

I've made an icebox cake before and while it was tasty, this one was so much better because it's frozen. The white chocolate espresso mousse that gets sandwiched between the chocolate wafers is so darn creamy and smooth. It's almost like a giant ice cream sandwich but with a hint of espresso and obviously way better than those fake vanilla novelties you get from the grocery store. Another great thing about this cake is that is can be made up to 2 weeks in advance, so all you need to do is pop it out of the freezer, cut off a slice or three and pop it back in the freezer. The first bit was as good as the last. Are you supposed to feed this kind of sugar laden espresso dessert to an almost one-year old? Probably not, but Hayden loved it! 

Speaking of Hayden, his first birthday is in 8 days! Where does that time go? I am so unprepared and have nothing planned for his big day. NOTHING. There will be cake, that I know. What kind? How big? What color? no clue! We may do something small for him on his actual day then have family over the following weekend for a celebration. I can't believe he has grown up so fast. I just started playing around on Instagram and am addicted already! I'm having so much fun sharing pics of Hayden on there. My Instagram name is Monica_h30 if any of you are insterested!

White Chocolate Espresso Icebox Cake adapted from The Cake Book

Printer Friendly Version
  • 1/4 cup water
  • 1 1/2 tsps powdered gelatin
  • 2 1/4 cups heavy cream, divided
  • 1 teaspoon instant espresso powder
  • 8 oz. high quality white chocolate, finely chopped
  • 2 tsps vanilla extract
  • 1 Tbsp Kahlua or Frangelico liqueur 
  • 1 box Nabisco Famous Chocolate Wafers  (you may not use the entire box)
Line a 9x5-inch loaf pan with plastic wrap, letting it extend a few inches over each short end. 

Pour the water into a small heatproof cup. Sprinkle the gelatin over the water and let it soften for 5 minutes. 

In a small saucepan, combine 1/2 cup of the heavy cream along with the instant espresso powder and bring the cream to a boil over medium-high heat. Stir until espresso dissolves. Remove the pan from the heat and let mixture infuse for 15 minutes. 

Meanwhile put the cup of gelatin in the microwave and heat for 8-10 seconds. Stir until the gelatin granules have completely dissolved. Reheat for 5-10 more seconds if necessary. 

Place the white chocolate in a large bowl. Pour the hot cream  and the hot gelatin over the white chocolate. Let the mixture stand for about 30 seconds to melt the chocolate, then whisk gently until the chocolate is completely melted and smooth. Whisk in the vanilla extract and the liqueur (if using). Set aside to cool to tepid, about 15 minutes. 

In the bowl of an electric mixer, using the whisk attachment, beat the remaining 1 3/4 cups heavy cream to soft peaks. Gently whisk about one-third of the cream into the cooled white chocolate mixture. Using a rubber spatula gently fold in the remaining whipped cream in tow additions. 

To assemble the cake: Scrape about 1 1/2 cups of the mousse into the lined pan and smooth it into an even layer. Using a small spatula spread a chocolate wafer with about 1 tablespoon of the mousse. Stand the wafer upright in the mousse about 1/4-inch from the short end of the pan, with the coated side of the wafer pressing lightly against the long side of the pan. 

Spread another wafer with the same amount of mousse and position it so that it forms a sandwich with the first wafer. Repeat until you have created a row of wafers and mousse. (I used 15 chocolate wafers per row x 3 rows = 45 chocolate wafers). Make two more rows of sandwiched wafers to fills the pan. Scrape the remaining mousse on top of the wafers, letting it fill all the gaps between the wafers and the sides of the pan, and spread the mousse into an even layer with a spatula. Cover it with plastic wrap, pressing it gently against the mousse. Freeze thee cake for at least 4 hours, or until firm. 

To Serve: Peel off the plastic wrap, invert it onto a platter, slice and serve. 

Saturday, April 28, 2012

Coca-Cola Memories

I've been drinking Coca-Cola ever since I was a wee one. Except I never called it Coca-Cola, it was just "Coke". In fact, I referred to all soft drinks as Coke. What do you call them? Soda, soft drinks, pop? It was as if Coca-Cola was the king of all soft drinks, to me. Maybe it was the red and white striking can, or the fact that we could drink the fizzy beverage out of bottles when I was a kid, and that was just kind of cool. Coca-Cola is still my go-to soft drink when I'm craving something carbonated and refreshing.

Here is a picture of my older brother, Joe, and I bonding over a Coke when we were kidlets. In case you're wondering, that is a pink Miami Vice shirt I'm wearing. And if I remember correctly, he is wearing a He-Man tank. Ahhh, the '80's! Don't be jealous :-)

I've had that picture of my brother and I on my fridge for some time now and I've been wanting to make something sweet and delicious using Coke, when the people at Coca-Cola contacted me and asked if I'd like to make a recipe using the beverage. It just seemed like perfect timing and I couldn't wait to get started. I had so much fun with these cupcakes and photographing all the shiny red accompaniments- from the can to the cherries that topped the mounds of whipped cream on top of the cupcakes. Fun, I tell you!

I perused the My Coke Rewards website for a recipe that I wanted to make and  I couldn't decide if I wanted sweet or savory. But you know me, sweet always wins! I ended up adapting a recipe from Nigella Lawson for Coca-Cola cake and turning it into Coke Float Cupcakes. A Coke float is one of my favorite indulgences. When we were kids and we wanted soda my grandma would pour us a glass half full of Coke, then fill the rest up with milk. Sounds strange, I know, but it was like a less sweet version of a Coke float and it got us to drink our milk. Sneaky Grandma.

These cupcakes were kind of like that too. I started off with a cocoa cupcake infused with Coca-Cola, then added a Coca-Cola glaze and topped it off with a healthy scoop of vanilla ice cream and/or lightly whipped cream. I was a happy camper! The Coca-Cola taste was subtle against the chocolate, but it was distinguishable. I liked the glaze under the cream because it kept the cupcake from getting soggy as the ice cream melted and remained nice and light and fluffy. The glaze also added a bit of sweetness and added another texture to the dessert.

I ended up making two different versions because I'm indecisive and I like having options. I liked the ones with ice cream but I have to say the cupcake version with whipped cream and a cherry were my favorite. It was just the perfect package all wrapped up in a red foil liner. It was creamy, sweet, fluffy and fun and I felt like a kid again sitting in my grandma's kitchen. After all my hard work in the kitchen I rewarded myself with a coke float. I was on a sugar high the rest of the afternoon, but it was well worth it. I hope you'll treat yourself to one too.

Coke Float Cupcakes adapted from Nigella Lawson

For The Cakes: 
  • 1 1/2 cups all-purpose flour
  • 1 cup + 2 Tbsp. granulated sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tsp. vanilla
  • 1/2 cup (1 stick) unsalted butter
  • 2 Tbsp. cocoa
  • 3/4 cup Coca-Cola
For The Glaze: 
  • 1 1/2 cups powdered sugar
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. cocoa
  • 3 Tbsp. Coca-Cola
  • 1/2 tsp. vanilla
  • vanilla ice cream
  • whipped cream
  • maraschino cherries
  • sprinkles
Preheat the oven to 350F. Grease a 12-cup muffin tin or line with paper liners and set aside. 
For The Cupcakes: In a large bowl, combine the flour, sugar, baking soda and salt. Beat the egg, buttermilk and vanilla in a measuring cup and set aside. 
In a heavy-based saucepan, melt the butter, cocoa and Coca-Cola, heating it gently. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients from the measuring cup, beating until it is well blended.
Pour into prepared muffin tin and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
For The Glaze: Sift the powdered sugar and set aside. In a heavy-based saucepan, combine the butter, Coca-Cola and cocoa and stir over a low heat until the butter has melted. Remove from the heat, add the vanilla, and spoon in the sifted sugar, beating as you do, until you’ve got a good, spreadable, but still runny, icing.
Carefully dip the top of the cupcakes into the glaze allowing the excess to drip off or simply spoon the glaze over the cupcakes while they are still warm, place on a wire rack and allow to cool completely.

Serving: Once the cakes have cooled and the glaze has set, serve with a scoop of vanilla ice cream, or lightly sweetened whipped cream, cherries and sprinkles.

Makes about 15 cupcakes
DrinkCompensation was provided by Coca-Cola, but Coca-Cola is not a sponsor, administrator, or involved in any other way with this post. All opinions expressed are my own and not those of Coca-Cola.

Drink Coke. Make Cupcakes. Be Happy. 

For more Coca-Cola recipes, head on over to My Coke Rewards for more inspiration. 

Monday, February 6, 2012

Pie Party Recipes: Banana Cream Pie

Here's the Banana Cream Pie you've all been waiting for. I had to save the best for last! I think of all the pies I made for my Pie Party, this was my favorite. Though the key lime pie was a very close second. I love banana pudding, though I didn't always and I'll tell you why. I don't like artificial banana flavoring and as a kid when we had banana pudding, it was made with instant banana flavored pudding, not vanilla. I thought that was how banana pudding was supposed to be. I liked the bananas and the vanilla wafers, but not the icky banana flavored pudding.

It wasn't until I was an adult that I realized what banana pudding could/should be. For years I made Paula Deen's "Not Yo Mama's Banana Pudding" until I started making my own custard. I like Paula's recipe, but when I eat it now I can taste all the chemicals and artificial flavors in the boxed pudding and Cool Whip. Now I don't eat banana pudding often, but when I do, I have to do it right and making it in pie form is right up my alley. I also made a banana pudding pie from Southern Living that was quite amazing. They're both similar in flavor, but this one was easier to make.

I made the crust and the filling the night before I needed it, that way on the day of, all I had to do was assemble it and make the fresh whipped cream. The custard was interesting in that all the ingredients go into the pot at once. You just stir, and stir and stir and just when you think it's never going to thicken- wham! It gets super thick. My pudding actually got a little too thick. I'm not sure if it's because of the recipe or because I overcooked it, but I just thinned it out the chilled pudding with a little milk before I assembled the pie. The end result was creamy, sweet and addicting pie. I was sad when it was all gone. My stepdad has even offered to pay me to make another one. Will do!

Banana Cream Pie from Simply Suppers

Printer Friendly Version

For The Crust:

  • 2 cups vanilla wafer cookies (about 1 1/4 cups crumbs)
  • 1/4 cup granulated sugar
  • 4 Tablespoons unsalted butter, melted

For The Filling:

  • 2 cups heavy cream
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2-3 ripe bananas

For The Topping:

  • 1 cup heavy cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F.

To Make The Crust: In a food processor, finely grind the cookies. Add the sugar and pulse until combined. Slowly add the butter and pulse until well incorporated and moist clumps form. Transfer to a 9-inch pie pan. Press the crust evenly into the bottom and up the sides. Bake until set, about 8-10 minutes. Cool completely on a wire rack.

To Make The Filling: In a medium saucepan, combine the cream, cornstarch, salt, egg yolks, sugar and vanilla. Over medium-low heat, cook, whisking continuously, until mixture thickens, about 10 minutes. Remove from the heat and transfer to a large mixing bowl. Place plastic wrap directly onto the surface of the pudding and place in the refrigerator and cool completely, at least two hours or overnight.

Assembly: Spoon half the cooled pudding evenly over the bottom of the crust. (My pudding was very thick, so I thinned it out slightly with a little milk prior to assembling the pie). Peel the bananas and cut into 1/4-inch thick slices. Create a layer of banana slices, reserving some for garnish. Spoon the remaining pudding evenly over the bananas. Place the pie in the refrigerator to set while making the whipped cream topping.

To Make the Topping: In the large bowl, place the cream, sugar, and vanilla. Beat with an electric mixer until soft peaks form (You want the cream stiff enough to hold it's shape but not over whipped or it will curdle.) Spoon or use a pastry bag to pipe the whipped cream evenly over the pie filling. Chill the pie until set, at least 4 hours or overnight. Before serving garnish with extra vanilla wafers or bananas, if desired.

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