NO BAKE BANANA SPLIT DESSERT

 

Ingredients

• 1 stick butter, melted
• 1 box graham cracker crumbs
• 1 (8 oz) cream cheese, softened
• 1/4 cups butter, softened
• 3 cups powdered sugar
• 4 bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
• 1 (4 ounce) jar maraschino cherries, stemmed
• 1 cup walnuts or pecans, chopped
• hot fudge sauce, slightly warmed
• 1 tablespoon rainbow sprinkles

Instructions

In a medium bowl, combine graham cracker crumbs and melted butter.
Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10 minutes to firm up.
In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy, about 5 minutes.
Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
Spread the cream cheese mixture over the cooled graham cracker crust.
Add a layer of sliced bananas over the cream cheese mixture.
Spread pineapple chunks evenly over the bananas.
Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
Garnish with the pecans/walnuts and maraschino cherries.
Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
Chill for at least 4 hours before cutting to allow the layers to set.

Old fashioned cake donuts

 

Ingredients

For the donut

• 1 ¼ cup (240 grams) white sugar
• 2.5 tbsp. tablespoon (35 grams) butter
• 5 egg yolks (90 grams)
• 1 ½ cups (375 ml) sour cream
• 4 ½ cups (600 grams) all-purpose flour
• To find out how much flour to use, click here
• 1 ¾ tsp. 1 tbsp (15 grams) baking powder (baking powder)
• 2 tbsp. 1/2 tsp (10 grams) baking soda/baking soda
• 2 tbsp. (10 ml) cinnamon
• 1 C. teaspoon (5 ml) nutmeg (be careful… very very tasty!)
• 1 C. 2 tbsp (12 grams) salt
• Frying oil (canola or vegetable)

For The Glaze

• 3 ¼ cups (400 grams) icing sugar
• ⅓ cup (100 ml) 3.25% milk
• 1 C. 1/2 tsp (4 grams) salt

How To Make Old fashioned cake donuts

For a more textured donut, make 3 light triangle-shaped incisions in the surface of the dough before frying, as shown by these dotted lines in this drawing:
In bowl, sifting flour, baking powder also baking soda. Stirring in cinnamon, nutmeg also salt. To book. In another bowl, beat the sugar, butter and egg yolks until the air in the mixture gives it volume – about 2 minutes. Add sour cream and beat on medium speed until smooth.

In the same bowl, add the dry ingredients, 1 tablespoon at a time. Do not beat the dough too much because it will develop the gluten and the preparation will be less fluffy. In plastic wrap, wrap the dough tightly and refrigerate for at least 1 hour (up to a week)
Flour your work surface well as well as the surface of the donut dough. Roll the preparation to a thickness of 1 cm thick. With a pastry brush, remove the excess flour. With a glass or a cookie cutter, cut out donuts and remove a small ball in the middle – which you will fry too!

Preheat the oil to 350°F. There must be at least 5 cm thick in your pan or deep fryer. Place 2 or 3 at a time (they should not overlap). When the donut rises to the surface of the oil, cook for another 30 seconds before turning it over. Cook for about 1 to 1:30 minutes. Let cool on a baking rack. When cool enough to handle, dip in glaze.

For Making The Glaze
In a bowl, beat the icing sugar, milk and salt until smooth. If you want a finer glaze, heat in a bain-marie while whisking.

Enjoy.

Coconut Cream Tarts

 

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 large egg yolk

For the filling: 

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut, toasted
• 1 can of full-fat coconut milk

Instructions:

In a food processor, pulse the flour, shredded coconut, and sugar until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together.
Divide the dough into 4 equal portions and press it into 4 (4-inch) tart pans with removable bottoms. Prick the bottoms of the crusts all over with a fork and freeze for at least 30 minutes.
Preheat the oven to 350°F (175°C).
Remove the crusts from the freezer and line them with parchment paper or foil. Fill the crusts with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper and continue to bake for an additional 5-8 minutes or until the crusts are golden brown. Let them cool completely.
In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat.

In a small bowl, whisk together the egg yolks and vanilla extract. Slowly pour the egg mixture into the saucepan while whisking constantly. Cook over low heat, whisking constantly, for an additional 2 minutes.
Remove the pan from heat and stir in the toasted coconut.
Pour the filling into the cooled crusts and spread it out evenly. Cover the tarts with plastic wrap and refrigerate for at least 2 hours, or until the filling is set.

Serve the tarts chilled and garnish with additional toasted coconut, if desired

Gemma’s Chewy Brownies

 

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

3/4 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

3 oz of chocolate sliced into small pieces

Instructions

Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper or butter it.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Stir in the melted butter, eggs, and vanilla extract until well combined.

Stir in the chocolate slices into the batter

Spread the batter into the prepared baking pan, making sure it is evenly distributed.

Bake for 20-25 minutes or until a toothpick inserted into the center of the brownies comes out clean.

Remove the brownies from the oven and let them cool for at least 15 minutes before cutting and serving.

Gemma’s Chewy Brownies are rich, chocolatey, and perfectly chewy. These brownies are easy to make and perfect for satisfying a chocolate craving. The addition of chocolate slices give an extra chocolate boost to this already delicious recipe.

GARLIC PARMESAN ROASTED BRUSSEL SPROUTS

 

Ingredients

• 3 tablespoons olive oil (or melted butter)
• 1/2 teaspoon kosher salt and freshly cracked black pepper
• 1 teaspoon Italian seasoning
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese, or to taste
• 16 oz (450g) Brussels sprouts, trimmed, halved, and rinsed

Directions

To make the roasted parmesan Brussels sprouts: Preheat your oven to 400ºF (200ºC) and prepare a large baking sheet (you can line it with parchment paper if you like).
Pat the Brussels sprouts dry with paper towels and place them in a large bowl. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.
Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer. Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.

Transfer the roasted parmesan Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like.

Enjoy!

POTATO BREAD

 

Ingredients

• 1 1/2 cups warm water (110-115°F)
• 1 package (2 1/4 tsp) active dry yeast
• 1 cup mashed potatoes (cooled)
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 2 tsp salt
• 6 cups bread flour

Directions

Dissolve the yeast in the warm water in a large bowl and let it sit for 5 minutes, or until it gets foamy.
Mix in the mashed potatoes, salt, sugar, and vegetable oil. Mix until everything is well blended.
Mix in the bread flour gradually, one cup at a time, until the dough is smooth and stretchy.
Knead the dough on a floured surface for about five minutes, or until it is smooth and elastic.
Put the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about an hour, or until it’s doubled in size.
Press the dough down and form it into loaves. Put the loaves in bread pans that have been greased, and give them another 30 minutes to rise.
Set the oven temperature to 375°F. Bake the bread for 30–35 minutes, or until the bottom sounds hollow when tapped and the crust is golden brown.
Let the bread cool on a wire rack before you cut it and serve it.
Before you mix the mashed potatoes with the yeast, make sure they are warm. If the mashedpotatoes are cold, they can stop the dough from rising right.

Knead the dough well until it is smooth and elastic. This will make sure the bread is light and soft.
Let the dough rise in a warm place without drafts so it can rise right.

Tap the bottom of the loaf to see if it’s done. It’s ready when it sounds hollow

No-Bake Banana Cream Pie

 

INGREDIENTS

Store-bought graham cracker crust

1 (3.4 oz.) package banana cream instant pudding

1 cup whole milk

4 oz. cream cheese, room temperature

1/2 cup sweetened condensed milk

1 1/2 cups frozen whipped topping, thawed, plus more for topping

2-3 large bananas, sliced

PREPARATION

In a medium bowl, whisk together banana pudding mix and milk until combined and smooth.

In a separate, large bowl, beat cream cheese until fluffy, then mix in condensed milk.

Fold pudding into cream cheese mixture, then mix in frozen whipped topping until fully incorporated.

Take sliced bananas and place them in an even layer in cooled pie crust, filling any spaces with smaller banana slices, if needed.

Top with filling and spread in an even layer, then top with frozen whipped topping or whipped cream.

Place in refrigerator and let set.

Slice and serve topped with bananas. Enjoy!