I made banana pie today. 🙂 I decided to add approx. 2-3 bananas and 1 cup of walnuts to the banana pudding (Jell-O brand name) instead of slicing bananas on top of the crust like most recipes say to do (including the one on the jello box). I hate the artificial taste of pudding. So, I wanted it to taste more like bananas. This does!! This tastes like banana bread pie! I love it! From now on, I will always add mashed bananas and walnuts to the pudding mixture before chilling it. The only thing missing is some cream. The crust I made is from crushed Biscoff Lotus cookies. They taste good with bananas in my opinion. I can’t seem to find graham crackers in South Korea. That’s ok. When in doubt, just crush your favorite cookie, add a couple tablespoons of butter, and boom! Your own crust. I’d like to call this banana bread cream pie. 😉
Considering I don’t have an oven while living in South Korea, I am finding ways to get creative. I miss baking!! So I found a cookie recipe online that didn’t require baking HERE!!
I used Lotus Biscoff Biscuit Spread (a.k.a. Cookie Butter) instead of peanut butter. I used about 2 teaspoons of cocoa powder because I didn’t want my cookies too chocolatey. I also reduced the recipe quantity to 20 cookies because I didn’t have enough oats. I removed about 1/3 cup of the liquid mixture from my saucepan then added the oats to the saucepan until they were coated. I knew I could always add more of the liquid mixture if needed. I let them cool on the wax paper and I also refrigerated them afterwards. These came out great! Not crumbly at all.
So I don’t have an oven and I wanted to make sweets. I’ve made tiramisu a few times but this time presented a challenge. I couldn’t find all the ingredients. Mainly the ladyfingers and marscapone cheese. I used this recipe as a guide and I improvised: Recipe Here!
I used danish butter cookies instead of ladyfingers, marscapone cream cheese, and Maxim Kanu coffee mix. The end result actually came out delicious! I liked the way the cookies were a little soft but a little hard. And butter cookies taste great with coffee in my opinion. I was told that my tiramisu was better than most cafe tiramisu here in Korea. I wouldn’t know. I haven’t had the tiramisu here yet.
I was pleased with my creative improvisation and I will definitely make tiramisu like this again. It was easy to find all these ingredients.
This is my second time making Madeleines. I love these little French sponge cakes! I used a lemon Madeleine recipe from All Recipes.com. I like a tart lemon flavor so I added a tablespoon or two more than the recipe says. The last time I followed a Madeleine recipe, they came out dark brown and almost burned. I was also not in my own kitchen and I had to use an electric oven.
So this time, I baked them on the top rack in my gas oven for 8 minutes to prevent burning and overcooking. The cakes taste lovely but none of my cakes came out looking like the ones in the photo on the recipe. I’ve researched this a bit and I’ve noticed some Madeleine’s are a light brown and some aren’t brown at all. Maybe it’s my pan. I’m not sure but I’ll keep trying until they look as good as they taste. Try the recipe and let me know if yours come our looking like the recipe photo. 🙂
I gained a love for these cookies a few years ago when a coworker brought some to work. They are simple butter cookies with a different name depending on who you talk to (I.e. Mexican wedding cookies, Russian tea cakes, Italian wedding cookies). I love these! This was my first time making them. Pretty damn good for a first try!
I followed a recipe I found on this site HERE! I made sure the almonds were finely ground. They don’t sell finely ground almonds in the store.
So, my area of expertise comes into action: Improvising! I had a mallet, a towel and a ziplock bag. I put the almonds in the ziplock bag, the towel under the ziplock bag and started hammering. Took me about 30 minutes to get these almonds to a fine dust. I used a sifter to separate the bigger chunks.
I was tired of doing this, no joke! I felt my wrist muscles enlarge. I kept wishing I had a food processor because this would have been done in 5 minutes. Oh well. At least it was worth it in the end!
I made about 3-4 dozen cookies. You’re supposed to dust the cookies in powdered sugar when warm and again when completely cooled. I used a spoon to coat the cookies to prevent the warmth from my hands from melting the sugar. Once the cookies were cooled, I added the second coat then I put them in the refrigerator to prevent the second coat of powdered sugar from melting, just in case. They’re perfect! I decided to wrap them up in small gift bags and give them as gifts to friends. Tis the season! 😀
So I was scrolling through my Facebook newsfeed and saw a Betty Crocker post for Pumpkin donuts using cake mix, pumpkin purée and 2 tsp of pumpkin spice. You can find the recipe here. Creative idea! So I went to Michael’s Crafts & Art store to buy a donut pan. I’m allergic to certain ingredients in pumpkin spice so I had to make my own. I always mess this up. It’s either too much of something or too little. This time I used too much nutmeg. All in all, this is a very nice recipe! Very moist donuts!
My coworkers’ wife brought this in to work with the starter bags and recipe. A 10 day preparation process. I’m a foodie and I’ve never heard of this bread. It is delicious! I had to make a loaf myself. I followed the recipe from Friendship Bread Kitchen. It was a hit! I brought my bread into work and I had no left overs. It was sweet, but not too sweet. It was moist too! A+++. I highly recommend making this 10 day bread. 🙂
As I mentioned in my last post of Oreo mini cheesecakes (recipe can be found here), I have experimented with the crust as promised. This time I used Chips Ahoy cookie crumbles and I made my own whipped cream for the first time!
1 cup of heavy whipping cream
1 teaspoon of vanilla extract
2 tablespoons of confectioners sugar
I whipped the cream until firm and I’m in love! The last time I made these mini cheesecakes, I used Reddi-Wip. The cream melted on the cheesecakes within seconds of me adding it. I had to do super ninja techniques to take a picture before it melted!!
Today, I add my cream on top and it held for a longer time. It didn’t melt at all. I took photos, washed the dishes, brushed my teeth and it still looks like the image in the photo! Make homemade whipped cream! It’s so much better! 🙂
I am not a big fan of cheesecake, more specifically cream cheese. I eat it in small quantities like how some people eat wasabi. In fact, my co-worker is the only person who has made cheesecake that doesn’t taste like cheesecake and it tastes good! I was motivated to make cheesecake today because I like the flavors of cookies and cream. I had some Oreos and I just bought a new mini cupcake pan from Target. It’s only natural that I want to make mini cheesecakes. 🙂 I used this Betty Crocker recipe. I liked these! I loved the fact that I could freeze these until I’m ready to eat them. I topped the cheesecakes with Oreo crumbs and whipped cream. Wonderful! I will be making these again. I actually want to experiment using other types of cookies as the cheesecake crust.
I was looking for something sweet, fluffy and low fat this weekend. I decided to try this recipe for Vegan cupcakes that I found on Allrecipes.com. The ingredients looked healthy so I made them. I substituted coconut oil for vegetable oil and I substituted almond milk for 1% low-fat milk. It’s all I had in my kitchen. These came out fluffy but not very sweet. I also tasted a floury taste which usually isn’t common in cupcakes. I would describe these cupcakes as fluffy biscuits. Very interesting. A good healthy alternative for fattening sweets. I ate 3 as soon as they came out the oven. The muffin top was crispy too, which is an added bonus! But if you’re looking for the same taste a regular cupcake has, then these aren’t for you.