Category: Desserts

Banana Cream Pie

The foodie chef is back! I’m sorry for taking so long to post but I’ve been sinking into my newish job and learning photoshop! Thanks to my two great friends Amy and Kevin! They’ve really taught me some great stuff, I hope everyone enjoys the new style. Oh and of course a big huge thank you to the boyfriend for taking all of the great pics!

I made these pies during the holidays because they’re a comfort food. I hope they were loved by all!

Layer some freshly whipped cream with a touch of vanilla bean paste on the bottom of the pie shell. Then place some bananas on top. Next, add another layer of whipped cream and the pastry cream! I folded half of the pastry cream with some whipped cream to lighten it up.

Add some nilla wafers

Top off with some more whipped cream and.. tah dah!

Print Recipe
 Banana Cream Pie
Servings
Ingredients
Pastry Cream
Whipped Cream
Servings
Ingredients
Pastry Cream
Whipped Cream
Instructions
Pastry Cream
  1. Boil milk with vanilla bean (or paste). In a separate bowl, mix sugar and cornstarch to avoid lumps.
  2. Add eggs and salt to sugar mixture until combined. Once the milk has come to a boil, temper the milk into the egg sugar mixture.
  3. Then return all liquid to heat and whisk continuously, be sure not to scorch the bottom!
  4. The mixture will start to thicken. When the first bubble hits the top, strain the mixture into a container.
  5. Let cool slightly then add the cold butter and thoroughly mix.
  6. Put in fridge until it gets cold. This recipe can be made a day ahead.
Assembly
  1. A little whipped cream on the bottom
  2. Bananas
  3. pastry cream mixture
  4. Nilla wafers
  5. Whipped cream
  6. Crumbled nilla wafers

Chocolate Toasted Marshmallow Cake

A few months ago I came across a great cake blog. The blogger made this amazing toasted marshmallow cake, I just had to make it!  My lovely boyfriend, owner of Cut to Create, filmed me making this extremely tasty cake. The chocolate cake part is by far the best recipe I’ve come across, it’s very moist and chocolatey.

Dutch processed Cocoa vs. regular Cocoa Powder? There’s an on going argument that dutch processed cocoa powder is better than regular cocoa powder.  In school, I learned that dutch processed cocoa is treated with an alkali to neutralize its acids. If your point is to get the darkest chocolate cake, add a little white vinegar to the mix. It’ll deepen the color to your liking.

Yes, I know I have small hands 🙂 In the video, I use two different sized marshmallows- you don’t need to follow that. I ran out of large ones and used what I had in the pantry. The small ones worked just as well.
IMG_2215

 

Print Recipe
 Chocolate Toasted Marshmallow Cake
Servings
Ingredients
Rich and Dark Chocolate Cake
Toasted Marshmallow Frosting
Malted Belgian Chocolate Frosting
Servings
Ingredients
Rich and Dark Chocolate Cake
Toasted Marshmallow Frosting
Malted Belgian Chocolate Frosting
Instructions
Rich and Dark Chocolate Cake
  1. Preheat oven to 350 F. Prepare 3 x 8" cake pans with parchment paper. In bowl of standing mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven (if not cooked in convection oven). Cakes are done when toothpick or skewer comes clean, approximately 35 minutes.
Toasted-Marshmallow Frosting
  1. Place marshmallows on cookie sheet lined with parchment paper. Place in the oven, and broil marshmallows until nice and brown. Keep an eye on them as they burn very quickly. Combine butter and icing sugar in standing mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Malted Belgian Chocolate Frosting
  1. In a bowl of a standing mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away. *The malted chocolate frosting isn't my favorite, It isn't bad though. I'm a lover of freshly made Swiss meringue or French butter cream, nothing compares to those two!