Monday, September 08, 2014

Banana Cream Pie with Rum Caramel Sauce

Fall is here, but the weather lately still feels like a perfectly warm, but not too hot, summer.  I'm perfectly okay with that and would be happy as a clam to have this weather stay.  Unfortunately I think the cold will come sooner than later. 

With fall comes a lot of great things...beautiful leaves, pumpkin pie, hooded sweatshirts, apple picking, and cool evening bonfires.  But it also means the start of school, which is exciting for most kids - but not for a grown adult returning for his second bachelor's degree and going on 9 years of school.  I'm talking about my husband of course. :)  

Despite the sad feeling that Ryan and I both have of him being back in school again, the good news is that it is his last year (yay!), and his birthday is always around the start of school so it is a nice way to forget the stress of school for a bit and celebrate his life.  So I made him this pie. 

I've never made banana cream pie before, and I never would have said it was a favorite of mine...but when I found this recipe online, I knew I had to have it.  And it was delicious.  However - I swear I made my pastry cream thick enough, and yet is was still a soupy mess to eat despite chilling the cream overnight and the whole pie for hours. :(  I hope that doesn't happen to you if you make this.  If it does - just rest assured that it will still be incredibly tasty...and hopefully that will make up for it. 

I recommend making most of the components of this pie ahead of time to save you the hassle of a lot of steps on the day you would like to serve it.  You can make the crust, pastry cream, and rum caramel at least a day ahead.  You'll just want to be sure to wait to assemble it with the bananas and whipped cream until right before or a few hours before serving. 

I used my mom's famous pie crust recipe that we use for apple pie normally.  You can use any pie crust you want but I just knew this was a tried and true way to go.  Line the crust with some dark chocolate to give it a chocolaty protective barrier between the crust and the cream. 

Alternately layer the pastry cream and slices of banana.  

Isn't it pretty? :)

Top with whipped cream.

Then drizzle salted rum caramel all over the top.  And more on your slice of pie.  And more just on your plate. And then just lick the spoon and rest of container clean....

Serve your delicious but potentially messy pie to guests, or just yourself - and enjoy! :)

Banana Cream Pie with Rum Caramel Sauce
Pie crust lined with chocolate
vanilla pastry cream
3-4 ripe bananas, peeled and sliced 1/4-inch thick
whipped cream
salted rum caramel

Pie crust lined with chocolate
(Makes enough for two crusts – one to save for later!J)
½ cup butter
1 ½ cups flour
½ tsp. salt
3 oz. bittersweet chocolate, chopped

Vanilla pastry cream
2 cups whole milk
3/4 cup heavy cream
1/2 cup granulated sugar
3 tbsps. Cornstarch
2 tbsps. All-purpose flour
1/4 tsp salt
5 egg yolks
2 oz. unsalted butter, cut into 1/2-inch cubes
1 tsp vanilla extract

Salted rum caramel
3 tbsps. unsalted butter
1/4 cup cream
1/4 tsp kosher salt
1/2 cup granulated sugar
2 tbsps. Rum, divided
1/2 tsp molasses
1 tbsp. water
3/4 tsp vanilla extract

Whipped cream
1/2 cup heavy cream
2 tbsps. Confectioner’s sugar

Make the crust: In a medium bowl, stir together flour and salt.  Add butter and mix until pieces are pea-size (use a pastry blender or hands).  Sprinkle 1 TBSP of water over part of flour mixture, gently toss with fork.  Push moistened dough to side of bowl and repeat using 1 TBSP of water at a time until all flour is moist.  Dived in half and roll into balls.   Shape the disk and wrap in plastic wrap. Refrigerate for 30 minutes. Roll one ball dough out on a floured surface until it is 1/8-inch thick and 12 inches in diameter. Fit it to your pie plate and crimp the edges. Refrigerate the pie plate with the pastry for 15 minutes or until chilled.  Wrap the other ball of dough in saran wrap and place in a Ziploc bag.  Freeze or refrigerator for later use when you want to make another pie. 

Preheat the oven to 400°F and prick the pie dough all over the bottom with a fork. Bake 20-25 minutes or until set and golden in color (press down any air bubbles). Melt the chocolate on half power in the microwave or over a double boiler. Take the pie crust out of the oven and brush the chocolate over the bottom and sides of the pie crust to form a thin, but solid layer. Let cool.

Make the pastry cream: Heat the milk and cream in a medium saucepan until the liquid begins to simmer. Turn off the heat. In a medium bowl, whisk the sugar, cornstarch, flour and kosher salt together. Whisk the egg yolks in until smooth (it’s quite thick). Whisk a little of the hot milk-cream into the egg yolks mixture, adding a little more at a time until half of the hot liquid has been added to the egg yolks. Pour the mixture back into the pan with the rest of the hot milk-cream and whisk constantly over medium-low heat. It should thicken in a few minutes. When the pastry cream is thick, remove from heat and whisk the butter and vanilla extract in until smooth. Cover with plastic wrap, making sure the plastic wrap is in contact with the surface of the pastry cream (to avoid developing a skin) and chill.  (I made mine the night before serving which worked out nicely for chilling and saved me time the next day)
Make the salted rum caramel: In a small saucepan heat the butter, cream, and salt together over medium heat until it begins to boil. Cover and turn off the heat. Stir the sugar, 1 tbsp. of rum, molasses, and water together in a medium saucepan over medium-low heat until the sugar dissolves (it must dissolve or you will brick the whole thing). If the sugar doesn’t seem to dissolve, add a little more water and stir/heat it until it dissolves. Increase the heat to high and bring to a boil without stirring or disrupting the sugar. Let it boil until the sugar turns deep amber (about 6-8 minutes). Whisk the heated butter-cream mixture into the hot sugar. It should bubble up to 2 or 3 times the volume, but keep whisking until incorporated. Whisk in the remaining tablespoon of rum and the vanilla extract. Let cool.  If making ahead, store in a sealed container at room temperature or in fridge.

Assemble the pie: Whip the heavy cream and confectioner’s sugar together until medium-stiff peaks form. Try not to over-whip the cream. Spread 1/4 cup of the pastry cream on the bottom of the pie crust. Arrange a single layer of banana slices over the pastry cream. Pour half of the remaining pastry cream over the banana slices. Spread evenly. Arrange another single layer of banana slices over the pastry cream. Spread the rest of the pastry cream over the banana slices. If you have some banana slices left, make a small circle of slices in the center of the pastry cream. Pile the whipped cream in the center of the pie. Drizzle with salted rum caramel and reserve the rest of the caramel on the side. Serves 6-8.

Recipe adapted from: Use Real Butter

Thursday, August 14, 2014

Crispy Chicken Bacon Waffle Wrap with Maple Vinaigrette

So...I think I'm going to start wrapping all my meals in waffles.  It just makes sense.  

It may sound strange...but I promise it is delicious. I know it's natural to think of a waffle as a breakfast food, but you could truly eat this meal at any time of the day!  

Also - these aren't just your regular run-of-the-mill waffles.  These are cheddar waffles. Yeah...that's right.  There is cheddar baked right into every little delicious square.  How awesome is that?  Maybe I'm the only one geeking out right now but I can't help it.  I'm totally going to start putting cheese right in my waffle mix more often.  Think of the egg breakfast waffle wrap? Or maybe a bacon cheeseburger with cheddar waffle instead of a bun?  Let me know if you come up with any other ideas! :) 

The maple vinaigrette adds a nice sweet touch to this savory wrap and it compliments the chicken nicely.  Even though you may be able to put anything on a waffle, maple syrup is still a waffle's best friend in my eyes.  hope you enjoy these as much as I matter what time of day it is! :) 

Crispy Chicken Bacon Waffle Wrap with Maple Vinaigrette 
Serves: 2 - 4


Crispy Chicken:
2 - 3 Chicken Breast
Buttermilk (enough to cover chicken, 1½ - 2 cups)
1 tsp Salt
½ tsp Pepper
1½ - 2 cups Flour
½ tsp Pepper
2 tsp Garlic Salt
1 Tbsp. Paprika
1 tsp Chili Powder

I make my homemade waffle mix in a big batch so I can use one cup of the dry mix whenever I want to whip up a batch and simply add the wet ingredients below.  You can see my full recipe here

1 cup dry waffle mix (or Bisquick)
1 egg
1 cup almond milk
1 teaspoon oil
1 teaspoon vanilla extract
½ teaspoon cinnamon (if desired) 
1 tsp Salt
½ tsp Pepper
½ cup shredded Cheddar Cheese

Maple Vinaigrette:
3 Tbsp. Maple Syrup
1 Tbsp. Apple Cider Vinegar (Bragg’s brand recommended)


For the Crispy Chicken:
In a gallon size Ziploc bag, pour in the butter milk and add 1 tsp of salt and ½ tsp pepper. (Can also add in hot sauce or chili powder if desired…which I always doJ). Seal the bag, place in the fridge for at least 4 hours or preferably overnight to marinate. Take out of fridge for at least 15-30 minutes prior to frying so it can come to room temperature.

Heat at least 2-3 inches of oil in a Dutch oven to about 375°F.  This is a TON of oil…I opted to use the lower end but that could result in you needing to cook the chicken longer and flip often if it is not full covered by the oil. 

In a Ziploc bag or shallow bowl mix together the Flour, Garlic Salt & Pepper, Paprika and Chili powder until well blended.

Place the buttermilk soaked Chicken one piece at a time into Flour mixture and generously coat all over.
Carefully place all the coated Chicken once at a time into the hot oil and deep fry for 5 - 6 minutes.

Remove, drain on a paper towel lined plate and let the chicken rest for 5 minutes.

Add the Chicken back to the hot oil once more this time for 5-10 minutes or until golden brown, remove, drain and keep warm in 300°F oven until ready to serve.  We are basically deathly afraid of under-cooked chicken, so once again – I cooked mine longer, plus the pieces I had were pretty thick.  It might be better to butterfly the breasts and separate so that they don’t take as long to cook, plus a thinner piece of chicken will fit nicely into the waffle wrap!

For the Waffles:
In a bowl, mix together homemade waffle mix, Egg, Milk, Oil, Salt & Pepper and your favorite shredded cheese. Mix well.

Heat waffle iron, spray with cooking spray, pour about ¼-½ cup or recommended amount of batter for your waffle iron, so that you don't have a spill over, close cover and cook for about 4 - 5 minutes or until just golden.

For the Dressing:
Mix Maple syrup and apple cider vinegar in small bowl and set aside until ready to use.

To Assemble:
Fold a warm large round waffle in half add 1 chicken breast, lettuce, crispy smoked bacon, tomatoes, extra cheese, and generously drizzle Maple Vinaigrette and serve with additional Vinaigrette on the side. Enjoy!

Recipe adapted from Little Figgy

Thursday, July 31, 2014

Strawberry Rhubarb Crisp Bars

On a lovely day off of work a few weeks back I went on a little adventure to a farm outside of the city to pick my own strawberries.  It was glorious.  
Picking your own fresh strawberries is ten million times better than buying strawberries from the store.  The taste difference is astonishing.  Scary, even.  Plus, they are cheaper - win win!  It makes me never want to buy strawberries from the store...but unfortunately I probably will because the strawberry picking season is not year round. :( 
The only "problem" with picking your own strawberries is finding ways to use them quickly before they go bad (unless you freeze them).  We did not seem to have this "problem"!  In fact, we ended up just eating most of them just on their own.  However, I did make these delicious crisp bars with them...along with some surprise rhubarb we found growing in our back yard that we didn't plant!  Yay for free food left by previous home owners. :) 

If you have some leftover strawberries or rhubarb...I recommend giving this recipe a try!  Enjoy! 

Strawberry Rhubarb Crisp Bars

1 cup rolled oats
¾ cup all-purpose flour
½ cup light brown sugar
¼ teaspoon table salt
6 tablespoons unsalted butter, melted
1 cup small-diced rhubarb
1 cup small-diced strawberries
1 tablespoon natural cane sugar, divided
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

1. Heat oven to 375 degrees. Spray an 8-by-8 inch square pan with cooking spray.

2. In a medium bowl, mix the oats, flour, brown sugar, and salt. Add the butter and stir until clumps form. Set aside ½ cup of the crumble mixture and press the rest of the crumb mixture evenly in the bottom of the prepared pan.

3. In the same medium bowl, combine the rhubarb, strawberries, granulated sugar, lemon juice, and cornstarch. Evenly distribute the fruit over the crust, then scatter the reserved crumbs over the fruit.

4. Bake the bars until the fruit is bubbling and the crisp portion is golden, 30 to 40 minutes. Cool completely before serving.

Recipe adapted from The Way the Cookie Crumbles

Sunday, July 06, 2014

Butterscotch & Chocolate Ice Cream

I hope you all had a happy 4th of July!  We had a wonderful weekend up north with some friends in a cabin on a lake.  I'm so grateful for the freedom we have in our country and for my family, friends, warm weather...and last but not least - ICE CREAM!  

If you love ice cream as much as I do - I highly recommend investing in an ice cream maker.  You can make so many different flavors and put in whatever candy, fruit, nuts, etc. that you want! It's like having your own "fro-yo" or "Coldstone" shop right in your home.  This particular recipe was more of a soft custard so if you're into that sort of thing...give this a go! 

I was lucky enough to be selected to participate in OXO's "#IceCreamforOXO" blog challenge.  For this challenge I received a whole box of OXO goodies including an ice cream scoop, spatula, mini chopper and more (see below)!  Thanks OXO! :)

Butterscotch & Chocolate Ice Cream

3 cups heavy cream
6 egg yolks
1-1/2 cup sugar
1 teaspoon vanilla extract
1 ½ cups butterscotch chips
½ cup dark chocolate chips


Whisk egg yolks with sugar until smooth.
In a saucepan, pour cream and bring it almost boil. Add butterscotch and chocolate chips and stir until it's all mixed together. Add vanilla extract to the saucepan.
Pour 1/2 cup of the butterscotch cream mixture to the egg mixture, whisking at the same time. Next pour the egg mixture back to the saucepan containing the butterscotch mixture and give it a stir. Put it back on stove and let it simmer for 5 minutes or until it looks thick like custard.
Once done, let it cool completely at room temperature, and then refrigerate it overnight.

Finally churn it in the ice cream machine.  Drizzle more chocolate on top if desired and freeze for a couple hours at least before serving.  

Recipe adapted from Playful Cooking