Baked Old-Fashioned Donuts

I know, I know.  Not exactly healthy right? Well my husband and I have one day a week that we have whatever we want and this recipe is an example of that. Besides, they're baked so they aren't nearly as bad as the fried kind. :)

My weakness is donuts, well I have a lot of weaknesses when it comes to sugar but lets just focus on the donuts for now shall we? For Christmas my husband bought me some of those nifty donut pans and I have to say, it was one of my favorite gifts.  I love cake donuts but will eventually work toward yeast donuts and will report back to you. Obviously.

This recipe has several different options but I went with good old fashioned powdered variety...

Plain

And I threw some chocolate chips in some for my daughter.

I have to say, these were right on.  Moist and caky but not crumbly.  Perfect amount of nutmeg (too much nutmeg is a bad thing in my world) and they baked up nice and fluffy!

Definitely a keeper!  I love these donuts.

Baked Old-Fashioned Donuts

Recipe from King Arthur Flour

Ingredients

• 1/4 cup butter, at room temperature
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground nutmeg
• 3/4 tsp salt
• 1 tsp vanilla extract
• 2 2/3 cup unbleached all-purpose flour
• 1 cup milk
• 3/4 cup mini semi-sweet chocolate chips (optional)

Cooking Directions

1. preheat the oven to 425º.
2. Lightly spray two donut pans with non-stick spray.
3. In the bowl of your stand mixer add the butter, oil and sugars and mix until light and fluffy.
4. Add the eggs and incorporate well.
5. Add the vanilla.
6. Add the baking powder, baking soda, nutmeg, salt and vanilla and mix.
7. Add the flour and the milk alternately until combined. If you are using the chocolate chips add them now.
8. Fill the pans to the rim and bake for 10 minutes.
9. Let cool for a few minutes in the pan before flipping them onto cooling racks.
10. Serve warm or cool completely and store in an airtight container.
11. **for two other flavor options check the King Arthur Flour link I've provided above**

Spicy Tofu Lettuce Wraps

I hope you all had a fantastic weekend and are ready to take on the week. We just have to make it through this Monday and it's all down hill from there.

This weekend was pretty uneventful around here.  Oh, my water heater went kaput so we had to replace it.  That was pretty eventful, especially when I realized we didn't have any hot water.  Good times. Yesterday was bright and sunny and beautiful so we played outside most of the day, that's pretty much it.

My husband and I have been trying to learn to like tofu.  I gotta tell you that it's been hard but we keep trying. These spicy tofu lettuce wraps were pretty darn good.  I think that might be the key to tofu, soak it simmer it or cover it up with ton's of other flavors. These lettuce wraps did actually make me feel like I was eating a yummy Asian wrap that I love so much.  They were very spicy though so unless your kids like spice they probably wouldn't like this one.

I'm learning a lot about tofu and it's full of protein so it really does make a nice meat replacement. I know some people who might not want to give up their meat and if you're one of those people, you can add chicken and replace the tofu completely or just do half and half.

I will make this again, I've officially added to my rotation.

Spicy Tofu Lettuce Wraps

Recipe from Tasty Kitchen

Ingredients

• 1 block (15 oz) Firm Tofu, cut into small cubes
• 2 tsp light soy sauce
• 1 cup bell pepper, cut in small dice
• 1 cup onion, red if you have it cut in small dice
• 2 tsp garlic, minced
• 1 Tbsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/2 tsp hot sauce (sriracha if you have it)
• 3 Tbsp Mirin or I used Rice Vinegar
• 2 Tbsp hoisin sauce
• 2 tsp spicy brown mustard
• 12 whole romaine lettuce, I used bib lettuce.

Cooking Directions

1. Spray a large skillet with non-stick spray.
2. Heat the skillet over medium heat and add the tofu cubes. Cook for about 5-10 minutes stirring occasionally to brown the tofu.
3. When the tofu is browned, add the soy sauce and coat the tofu. Cook for 5 more minutes.
4. Remove the tofu to a bowl. Using the same skillet add the onion, bell pepper, garlic, ginger, red pepper flakes and hot sauce. Cook for 10 minutes until the onion is softened.
5. Add the Mirin (or vinegar) and cook for 3-5 more minutes.
6. Add the hoisin and mustard and mix well. Add the tofu back in and coat well with the sauce.
7. Serve in a whole lettuce leafs.

Ina Garten's Jam Thumbprint Cookies

Happy almost weekend everyone! Do you have any big plans? I do, well not really for the whole weekend but tonight is dinner club on my street.  The theme is "soup" and I can't wait because I'm a huge fan of soup.  Today is also wet, cold and gloomy so it's the perfect night for it.  

Last month for the January dinner club I hosted at my house I made these cookies from The Barefoot Contessa. Ina Garten uses this dough recipe for several different cookies, and what could be easier for the busy holiday season then a multipurpose dough recipe? Wish I'd thought of that when it was still the holiday's.....

The thing I love about this cookie is that they sort of stay the same texture for several days.  They are a soft, crumbly type cookie.  Not cakey or chewy at all, just moist on the inside but not doughy moist.  It's sort of hard to explain but if you've ever had a shortbread cookie you might get what I'm trying to say.  They are delicious!  Buttery goodness with the added texture of the toasted coconut and the sweet jam. I'm a fan for sure. 

If you're going egg-free just replace this egg wash with some milk or even water.  We're just trying to get the coconut to stick.

Roll around in the coconut and squeeze the ball a bit to make it stick.  You wants lots of coconut here.

Use your thumb to make an imprint in the dough ball.

Fill with your favorite jam, I used apricot.

Beautiful aren't they?

The coconut gets all nice and golden brown in the oven and the cookies don't spread out that much in the oven.  No egg is a plus for those who are allergic (if you skip the egg wash step).  I think you'll want to add these to your cookie rotation as well.  So many possibilities, they are a blank slate waiting for your creativity.  Enjoy!

Jam Thumbprint Cookies

Recipe from Ina Garten

Ingredients

• 3 sticks unsalted butter, at room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 tsp kosher salt
• 1 egg, beaten with 1 Tbsp water, for egg wash
• 7 ounces sweetened flaked coconut
• Raspberry or Apricot jam

Cooking Directions

1. Preheat the oven to 350 degrees
2. In the bowl of your stand mixer, using the paddle attachment cream together the butter and sugar until just combined.
3. Add the vanilla.
4. In a medium bowl sift the flour and the salt together.
5. Slowly incorporate the flour mixture into the butter/sugar mixture until a dough forms. Dump the mixture onto a floured surface, shape into a disk and wrap in plastic wrap.
6. Refrigerate for 30 minutes.
7. Use your fingers to shape the dough into 1 1/4 inch balls, if you have a food scale they should be about 1 ounce.
8. Dip the balls in the egg wash and then the coconut.
9. Place the balls on an ungreased cookie sheet lined with parchment paper.
10. Use your finger or thumb to push a small indentation into the top of each cookie.
11. Fill the indentation with about 1/4 tsp of jam.
12. Bake for 20-25 minutes or until the coconut is golden brown.
13. Cool and serve.

Ina Garten's Salmon Cakes

One day a week my husband and I have been trying to eat fish.  I should also mention that 1 day a week we have also designated as "eat whatever you feel like" day.  We start out trying to be healthy and then lose momentum by lunch time.  By dinner it's all over for us and we usually run to the grocery store and get whatever looks good to us. But five days out of the week we're pretty healthy and that is far better than we were in 2012.

Fish is right at the top of everyone's healthy eating list this year, and salmon is one of my favorites.  My husband told me when we got married that he didn't like fish, so, for years I didn't try to get him to eat any.  In fact, I only ate salmon if he was out of town.  I felt like I was smuggling my salmon into the house and I was very careful that there was no salmon smell in the house when he returned. Over the years he's gotten a little healthier and decided one day to give it a try.  I have to say, he was pleasantly surprised. Salmon has a strong fish flavor, so, when we do have it I try to make sure it has a yummy sauce or coating to help give him some additional flavors.

These little salmon cakes came into play recently when I was looking for a new recipe.  Ina Garten had a recipe that looked perfect to me.  I incorporated a little bit of my husband's grandmothers recipe (by adding potatoes) and the finished product was delicious! 

I'm so glad I don't have to hide my salmon anymore.  It's much easier to share it then hide it. :)

Ina Garten's Salmon Cakes

Modified slightly from Ina Garten

Ingredients

• 1/2 pound fresh salmon
• good olive oil
• kosher salt and fresh ground pepper
• 4 Tbsp unsalted butter
• 3/4 cup small diced onion (i used yellow)
• 1 1/2 cup small diced celery
• 2 small potatoes (like the size of a golf ball)
• 1 Tbsp dried parsley
• 1 Tbsp capers
• 1/4 tsp hot sauce (I used Franks)
• 1/2 tsp Worcestershire Sauce
• 1 1/2 tsp Old Bay Seasoning
• 1 cup panko bread crumbs
• 1/2 cup mayonnaise
• 2 tsp Dijion mustard
• 2 extra-large eggs, lightly beaten

Cooking Directions

1. Preheat the oven to 350.
2. In a small oven proof dish lay the salmon skin side down. Brush with olive oil, add salt and paper and bake for 15-20 minutes until cooked through.
3. Remove from the oven and let cool, then refrigerate until chilled.
4. While the fish is cooking, in a large skillet add 2 Tbsp olive oil and 2 Tbsp butter. Add the diced celery, onion, potatoes, capers, parsley, hot sauce, worcestershire sauce, and Old Bay seasoning and cook until the vegetables are soft.
5. Remove from the heat and let cool to room temperature.
6. Take the chilled salmon and flake it into a bowl, discarding the skin. Mix in the bread crumbs, mayonnaise, mustard and egg.
7. Mix well.
8. Add in the cooked vegetables and seasonings and mix well.
9. Chill in the refrigerator for 30 minutes.
10. In a large skillet add 2 Tbsp olive oil and 2 Tbsp butter.
11. Take the salmon mixture and shape into 10 2 1/2 to 3 ounce patties. Fry for 3-4 minutes on each side until golden brown and remove to a plate.
12. Keep the plate warm in a 250 degree oven until all the patties are cooked. Serve hot.

Caramelized Onion, Mushroom and Gruyere Tart

I can't believe I am just getting around to posting this one.  I LOVED this little tart. We used this as an appetizer but they would be good as a snack too.  You could make some up ahead of time and keep them in the refrigerator.  If the kids like them they might be a nice little lunch box treat as well.

Caramelizing the onions and mushrooms is key here.  It takes about 20 minutes or so over low heat but it's so worth it.

The Gruyere cheese adds the perfect bite to the onions and mushrooms.  If you're not sure about this cheese it's in the Swiss cheese family.  Definitely worth trying if you've never had it before. A friend of mine tried these and he adamantly does not like vegetables, I think he just tried it to be polite but he ended up really liking it!  Give it a try, I think you'll like it too. 

Caramelized Onion, Mushroom and Gruyere Tart

Recipe found at Tracey's Culinary Adventures originally from Avec Eric

Ingredients

• 1/4 cup olive oil
• 2 large onion, thinly sliced
• 1 small container crimini mushrooms, or button mushrooms - diced
• 1 small clove garlic
• 1/4 tsp thyme
• 2 sheets frozen puff pastry, thawed
• 1/2 cup grated Gruyere cheese

Cooking Directions

1. Lightly flour a surface and place the thawed puff pastry on it. Use your fingers to make sure the crease's are smoothed over and the pastry sheet is free from tears.
2. Use a 3 1/2 inch biscuit cutter to cut as many holes as possible in the pastry puff sheets.
3. Preheat the oven to 450 degrees.
4. Line a cookie sheet with parchment paper and place the rounds on the prepared cookie sheets.
5. Refrigerate until ready to use.
6. In a large frying pan add the oil and turn the heat to medium. Add the onions and mushrooms and cook for about 10 minutes. Reduce the heat to medium low and cook for another 20-30 minutes or until the onions and mushrooms are caramelized.
7. Remove the cookie sheets from the refrigerator and top each puff pastry circle with enough onion and mushroom mixture to cover the top of the puffs. Add the shredded Gruyere on top and place in the oven for 13-17 minutes or until the edges of the puff pastry are a nice golden brown and the cheese is melted and bubbly.
8. Remove from the oven and let cool slightly before serving.

Dinner Club: Theme - Barefoot Contessa

I was the lucky girl who hosted January's Dinner Club and I decided to try something sort of new and pick a Food Network Star as the theme.  Barefoot Contessa (Ina Garten) is one of my favorites because I've never made one of her recipes that hasn't been successful. Not only that but her recipes are delicious.  I hear that in person she's very sweet and kind so it was that much more fun to make some of her recipes.

This month we had six attendees.  I was lucky to have any attendees at all because the day of dinner was also the day of a huge ice storm.  There were ton's of accidents and it took people twice and sometimes three times as long to make it home!  I'm was very glad to stay home and not leave at all but I know many of my neighbors didn't have that option.

Thank you to all my lovely neighbors and friends for helping me get the year started off.  I hope this year will be filled with yummy food and great conversations!

I made two Barefoot Contessa recipes.

Jam Thumbprint Cookies

I'm a fan of these cookies.  Ina says that she makes this shortbread cookie dough and then uses it for several different types of cookies. I thought they were very easy to make and loved that they were egg free for those with allergies (just omit the egg wash step).  Very good cookies and they were gone in no time. Full post can be seen here.

Chicken Stew with Biscuits

This falls into that comfort food category that we all love.  The filling was a chicken pot pie filling but without pie crust top.  Instead biscuits are used and they are yummy!  Flaky and golden brown and easy to put together. I had a lot of compliments on this stew. Ina never disappoints! You can find my full post here.

Gazpacho 

Made by Melissa Y. it was a perfect accompaniment to the dinner. Very flavorful with tons of veggies that were still nice and crisp with a hint of vinegar.  I loved this soup, I've never actually tried gazpacho before but this was a keeper for sure.  I can't wait to make it again soon.

Bread Pudding 

Made by Wendy, I loved the texture of the croissant rolls with the raisins inside.  Wendy ended up making her own version of the whiskey sauce that goes over the top and we all thought it was fantastic.  Since she made it up on the spot she doesn't actually have a recipe for it.  I think you would be fine without the sauce too, the bread pudding is wonderful!

Vegetable Coleslaw 

Made by Lynn was one of two treats she brought for us.  The coleslaw was amazing.  Nice and crisp with a slight creaminess from the mayonnaise.  The tang of the vinegar and mustard were noticeable without being overpowering. This will be great for summer barbecue's!

Italian Ricotta Cream Puffs were Lynn's surprise dessert. I thought this dessert was fantastic but of course I love cannoli's and these little puff's had a cannoli filling. Sweet but not too sweet with a citrus background.  The puff's were amazing, fluffy and with just the right amount of sweetness without being too sweet.

Italian Ricotta Cream Puffs

For the Puffs

Ingredients

• 1 cup water
• 8 Tbsp (1 stick) unsalted butter
• 1/2 tsp granulated sugar
• 1 cup all-purpose flour
• 3 to 4 eggs, plus 1 egg for egg wash

Cooking Directions

1. Preheat the oven to 425 degrees.
2. In a large saucepan add the water, butter, salt and sugar to a rolling boil over medium high heat.
3. When the mixture boils take the pan off the heat and immediately add in all the flour at once and stir hard with a wooden spoon until all the flour is incorporated. 30-60 seconds.
4. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
5. Scrape the mixture into the bowl of your stand mixer with the paddle attachment.
6. Mix at medium speed.
7. Add the eggs one at a time and mixing well after each addition until you've added 3 eggs. Scrape down the sides of the bowl after each egg.
8. Mix until the dough is smooth and glossy. The dough should be thick but still fall slowly off the paddle when lifted.
9. Add the remaining egg and mix well.
10. Use a pastry bag fitted with a large plain tip. Pipe the dough onto the baking sheet in 2-inch diameter rounds or balls.
11. Whisk the remaining egg with 1 1/2 tsp water to make the egg wash.
12. Brush the dough rounds with the egg wash and smooth the points.
13. Bake for 15 minutes and then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 20 minutes.
14. Let cool on the baking sheet.

Ricotta Cannoli Filling

For the filling
Ingredients

• 3 cups (660 g) fresh ricotta, drained overnight
• 1 1/3 to 1 1/2 cups (167 g to 188 g) confectioners sugar, sifted
• 1 1/2 tsp vanilla extract
• 1/3 cup (50 g) finely diced candied citron or candied orange peel
• 1/3 cup (65 g) miniature semi-sweet chocolate chips

Cooking Directions

1. Place the drained ricotta in the bowl of your stand mixer using the paddle attachment.
2. Beat the ricotta on medium speed for 2-3 minutes until smooth.
3. Add 1 1/3 cups of confectioners sugar and the vanilla. Beat until fluffy and smooth. Taste the mixture, add more confectioners sugar if you prefer it sweeter and beat until smooth.
4. Stir in the citron or candied orange peel and the chocolate chips.
5. Place the filling in an airtight container and refrigerate up to one day in advance.

*Lynn wanted me to mention that she didn't have any citron or candied orange peel so she used dried orange zest instead but felt that it made the filling too bitter.*

Thank you to all my neighbors who participated on this evening.  As usual I loved the "girl time" that this evening allows us.  Can't wait to do it again soon!

Snowfall, finally

I know that some of you have seen more snow than you'd like, but I haven't.  The last time it snowed where I live I was in Montana and missed it! It didn't even snow in Montana while we were there!  All I've wanted all winter is to see some big fluffy snowflakes and my wish finally came true last night.  

It snowed briefly in the morning and then went away all day, I was beginning to lose hope.  Then around 5pm it really started to blizzard and within 2 hours we had about 3 or 4 inches!  This will probably all melt away today but at least I've got pictures to remind me. 

We're going to attempt to build a snowman later today, the snow was too powdery this morning.  Can't wait!  Have a great long weekend everyone!

CopyCat Chic-fil-A Sauce

I know what you're thinking.  Chic-fil-A sauce with a picture of grape tomatoes isn't exactly what most people use this sauce for.  I didn't make it for tomatoes, in fact I made it to dip french fries in, and we did.  But I had some leftover and no chicken nuggets on hand, and no more french fries so I tried tomatoes.  I'm telling you, I fell in love with the combination.  I couldn't stop eating it with the little sweet grape tomatoes. I really know how to make a healthy food unhealthy don't I?

Some of you might not even know what Chick-fil-A is....sorry about that.  It's a fast food place found here in the South mostly but they are making their way North. They only serve chicken for meat options.  They are closed on Sunday's.  I like that.

I haven't tried the nuggets that go along with this recipe for the sauce, but she was right on with the sauce so I'm sure the nuggets would be delish as well.

CopyCat Chick-fil-A Sauce

From Table for Two

Ingredients

• 1/2 cup mayonnaise
• 2 Tbsp mustard
• 1/2 tsp garlic powder
• 1 Tbsp vinegar
• 2 Tbsp honey
• salt and pepper

Cooking Directions

1. Combine all the ingredients and mix until smooth.

Chocolate Valentine's Cakes

These little hearts are a result of my daughter's preschool having a Valentine's Day party today.  I was given free range to make something special for them.  My husband helped me come up with this little dessert. My daughter helped me put them together so it was a family project last night and I think they turned out so cute. 

I made a sheet cake from Pioneer Woman.  She dubs it the best sheet cake and I whole heartily agree. So moist and tender with a wonderful chocolate flavor that won't overpower.  I'll be making this one again soon.  Plus, I usually make sheet cakes in my 9x13 inch casserole dish but this one was made in a jelly roll pan and I loved it!

I cut hearts in the cooled cake with a cookie cutter.  Then I piped frosting around the edge (of the bottom side of the cake) filled it in with strawberry jam and sandwiched it with another cake. 

Then sprinkles around the edge. 

I made some with strawberry jam and some with all frosting.  Then I made some that weren't a sandwich at all and instead were just a little heart shaped cake with frosting on top. My daughter loved the one's that weren't a sandwich and were just cake and frosting.

I didn't change anything about the two recipes I used so I'll just link you to them.  Nobody can beat The Pioneer Woman's photography so why even try.

Happy Valentines Day....tomorrow.  We're celebrating today because my hubs will be out of town tomorrow.  It's confusing.

The Best Chocolate Sheet Cake. Ever. 

Decorator Frosting

Fruit-Filled Heart Puffs

For Valentine's Day I decided to make something very simple and yet unmistakably Valentine-y. I was very pleased with how well these turned out.  To make them even easier you could use a canned pie filling. Not only are these totally delicious but they are super simple. 

For Valentine's Day you want to be with your loved one, NOT stuck in the kitchen!

I used a heart shaped cookie cutter but if you don't have one you can use any non-holiday shape or even a biscuit cutter. 

They bake up all golden and crispy on the outside.  This heart looks like it's bleeding a little, don't worry that is no reflection on any actual relationship status. :)

I drizzled mine with chocolate but you could also make a quick glaze of confectioner's sugar and milk and do it that way.

Let cool completely before eating.  Less oozing that way. Happy Valentine's Day everyone! 

Fruit-Filled Heart Puffs

Ingredients

• 1 box puff pastry, unthawed for 40 minutes.
• 1 cup fruit - fresh, frozen, or canned - petite diced
• 1 bar good chocolate
• sugar, for sprinkling (turbinado works best)
• 1 large egg, for egg wash (optional)

Cooking Directions

1. Heat the oven to 400 degrees.
2. Cut the thawed puff pastry with a heart shaped cookie cutter. Make sure to cut an even number so you have one top and one bottom.
3. Line a cookie sheet with parchment paper.
4. Lay and even number of cut out puff pastry shapes on the parchment paper.
5. place small scoop of fruit in the middle of the dough shape, leaving space around the edges.
6. Cut some small chocolate shavings or pieces and place on top of the fruit.
7. Cover the fruit with the additional puff pastry cut outs and crimp the edges with a fork.
8. Combine the egg with 1 Tbsp of water and mix well. Brush some of the egg wash over the tops of each pastry puff and sprinkle with sugar.
9. Bake for about 15-17 minutes or until golden brown.
10. Let cool for about 5 minutes before removing to a cooling rack.
11. While the pastries are cooling, use a double boiler to melt the remaining chocolate. Drizzle the tops of each pastry with the melted chocolate and let cool completely.

Vegetable-Cod Soup

As part of our attempts to eat healthier from now on I have started making a bunch of different soups.  Soup  a great way to get in a bunch of vegetables that you might not otherwise get.  Kale is a new one for me. Well relatively new that is.  I've been using it in smoothies for a couple of months but I'd like to try it in some other forms too.  If anyone has any great recipes for kale please send them my way.

In addition to kale, we've been trying to eat fish at least once a week.  This soup was a hit because it incorporated a bunch of different veggies and cod too.  Use whatever vegetables you have in your freezer, pantry or refrigerator, it'll be great!

This recipe makes enough for about 4 oversized bowls (like the one's above).

The great thing about soup is you can flavor it up just how you like it.  If you like it spicy just add the hot sauce right on in.  If you don't like spice but sort of dig that slight vinegar taste that hot sauce adds just add in a tsp or two of vinegar.  Easy peasy.

Vegetable-Cod Soup

Ingredients

• 1 medium onion, diced
• 2 medium carrots, sliced or diced
• 2 Tbsp olive oil
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 can diced tomatoes
• 1 container (32 ounces) vegetable or chicken broth
• 1/2 small bunch kale, stems removed and leaves roughly cut
• 1 pound cod fillets, cut into 1" cubes
• salt and pepper to taste
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/4 tsp dried rosemary
• hot sauce, to taste

Cooking Directions

1. In a large dutch oven or stock pot drizzle the oil and add the onions and carrots. Cook over medium to medium low heat until the carrots begin to soften (about 5 minutes).
2. Next add the frozen corn and green beans and cook for about 3 minutes.
3. Add the can of tomatoes and the broth. Add all of the dry spices and stir well.
4. Bring to a boil and then turn to simmer. Cook for about 20 - 30 minutes.
5. Add the kale and let wilt slightly, about 5 minutes.
6. Add the fish cubes and cook for about 5 more minutes until the fish begins to flake easily.
7. Serve immediately with some hot sauce.

Banoffe "Danger" Pie

There's something you should know.  I have a whole bunch of recipes that I made months ago and haven't had a change to post yet.  I'm eating healthier these days but I am certainly fond of the recipes I have in my draft folder, like this one.  

This is another Pinterest find and if you're a banana lover this one can't be beat.  If you're both a banana lover AND a caramel lover it will send you right over the edge.  In addition to making this fantastic pie you will also learn the art of making caramel in a can.  Everyone should know how to make caramel in a can, perfect for those a little timid of making caramel the old fashioned way. 

Make a simple graham cracker crust or just go buy one already made. 

Slather the banana's in the delicious caramel you made in a can. 

Top with whipped cream and garnish with chocolate shavings.

 So simple and easy.

Maybe not the prettiest pie when put onto a plate but delicious none the less.

Banoffee "Danger" Pie

Recipe from Brooklyn Limestone

Ingredients

• 3 banana's
• 1 can sweetened condensed milk
• 2 cups heavy whipping cream
• 1 package graham crackers
• 1 stick butter, melted
• 1/4 cup sugar
• 1 small piece of chocolate (optional for garnish)

Cooking Directions

1. The "toffee" portion of this recipe will need to be made about 3 hours before the rest of the pie. Take the label off the can of sweetened condensed milk. Place the unopened can in a large pot of water that goes well beyond the top of the can. Bring the water to a boil and keep boiling for 2 1/2 hours. Make sure the water is always well above the top of the can. After 2 1/2 hours, let cool. This portion of the recipe can be done way ahead of time, even up to a month ahead of time.
2. Use a food processor (or put the crackers in a zip lock bag and smash em) to grind up the graham crackers, then melt the butter and stir into the crumbs so they are all wet. Press the crumbs into a pie plate.
3. Slice the banana's into the bottom of the pie on top of the graham cracker crust.
4. Top the banana's with the toffee mixture and spread over them so they are fully covered.
5. To make the whipped cream, pour the cold heavy whipping cream into the bowl of your stand mixer, add the sugar and mix on high until the cream is holding it's shape. Then spread over the top of the toffee.
6. Grate a small piece of chocolate over the top of the whipped cream and refrigerate at least two hours.