De and Mi

Sharing recipes with busy mom's who want delicious, "mom-tested" recipes

Banana Nutella Bread January 6, 2012

Filed under: Cookies and Deserts,Uncategorized — De and Mi @ 7:25 pm

Banana-Nutella Bread

Found a great recipe on Barbara Bakes website http://barbarabakes.com for banana bread with a twist – swirls of Nutella throughout. Tested mini loaves and found that my oven required an additional 10 minutes, so be sure to test for doneness.

Prepare pans:  Well oil 4 mini loaf pans. Place a piece of waxed paper or parchment in the bottom of each pan.

Ingredients

1 cup mashed ripe banana (about 3 small)

1/2 cup brown sugar

1/2 cup sour cream

1/4 cup melted butter

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup Nutella

Combine first 4 ingredients in a large bowl; beat at medium speed until well blended. In a separate bowl combine flour and next 3 ingredients; add flour mixture to banana mixture, stirring just until moistened.

For 4 mini-loaves; divide 1/2 of batter between 4 mini pans. Spoon dollops of 1/2 of the Nutella, swirl a bit, cover with remaining batter, add dollops of remaining Nutella, swirl again.

Bake at 350 degrees for 35-45 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Cool completely before serving.

Enjoy,

Mi

 

Peanut Butter Cup Pie October 31, 2011

Filed under: Cookies and Deserts — De and Mi @ 9:14 pm


My youngest chose this vs. cake for his 16th birthday!

Ingredients:
Buy a ready-to-use Oreo cookie pie crust or make your own using the recipe that follows.
For Filling:
8 oz. cream cheese, softened
1/2 cup creamy peanut butter
1 cup skim milk
1 small package (3.4 oz) instant vanilla pudding
1 cup whipped topping (i.e. Cool Whip).
For chocolate topping:
1 1/2 cups whipped topping (i.e. Cool Whip)
3 squares of semi-sweet chocolate
1 1/2 Tablespoons creamy peanut butter

Make Filling:
Beat cream cheese and peanut butter together until well blended. Whisk in milk and pudding and beat 2 minutes. Whisk in 1 cup whipped topping. Spoon into the crust and refrigerate at least 2 hours.

While filling is setting, make chocolate topping following directions below. Then let cool completely.
Chocolate Topping:
Microwave 1 1/2 cups whipped topping chocolate for 1 minute. Stir and repeat until chocolate is completely melted and blended with topping. Cool completely.
Spread cooled chocolate topping on filling. Then microwave 1 1/2 Tablespoons creamy peanut butter and drizzle over chocolate. Return to refrigerate until ready to serve.

My recipe for Oreo Cookie Crust:
20 Oreos
6 Tablespoons butter
Crush Oreos. Melt butter. Mix together and press into bottom and side of pie pan.

 

Fruit Turnovers September 3, 2011

Filed under: Cookies and Deserts — De and Mi @ 7:11 pm

Cherry Turnover

Recipe Review:  This recipe was also adapted from a Fine Cooking recipe. Very, very easy to make. Looks like you spent a lot of time.

I followed the recipe exactly the first time I made these. Delicious served warm with a scoop of ice cream! The next time I made turnovers I used sliced pears instead of apples. Also very good. Most recently I made them with chopped cherries.
Here’s my version:

1 Tablespoon butter
1 1/2 cups sliced apples, pears or peaches; or chopped cherries
1 Tablespoon sugar
1/4 teaspoon cinnamon if filling with apples or pears
1 teaspoon instant tapioca if filling with cherries
1 egg
2 sheets frozen puff pastry sheets, thawed overnight in refrigerator

Preheat oven to 425 degrees. In small bowl, beat egg with 1 Tablespoon of water and set aside. Melt butter in skillet over medium heat. Add fruit and cook, stirring often, until softed. Stir in cinnamon for apples or pears or tapioca for cherries. Remove from heat.
Cut each pastry sheet into fourths (4 equal squares) and place on large cookie sheet. Lightly brush all four edges of the squares with egg wash. Put 1/8 of fruit mixture in the center of each square. Fold diagonally to form triangle. Press to seal edges. Brush tops with remaining egg wash. Sprinkle with sugar. Bake about 15 minutes or until golden brown.

 

Jagermeister and Honey Bundt Cake March 14, 2011

Filed under: Cookies and Deserts — De and Mi @ 6:59 pm

I purchased this wonderful little cookbook “The Boozy Baker” by Lucy Baker and tried her (and friend Rick Rodgers) Jagermeister and Honey Bundt Cake for our friends’ St. Patrick’s Day party. While Jagermeister is not for everyone; everyone loved this cake. I had so many people ask me for the recipe I thought I would post it in John and Lisa’s  honor – “It’s delicious!”
Enjoy –  De

Preheat oven to 350′ F. Grease a 2-cup nonstick Bundt pan with butter, or spray it with nonstick spray. Dust with flour and tap out the excess.

FOR THE CAKE:
2 ¼ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
½ pound (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 cup honey
½ cup Jagermeister
¾ cup hot water

FOR THE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Jagermeister
Confectioners’ sugar for dusting

TO MAKE THE CAKE:
Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.

In a large bowl, beat the butter with the brown sugar until well combined; about l minute. Beat in the eggs one at a time,and then beat in the honey-and the Jagermeister. Stir the flour mixture into the butter mixture with a wooden spoon just until well combined. Stir in the hot water. Pour the batter into the prepared pan and smooth the top.

Bake the cake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes.

TO MAKE THE GLAZE
Melt the butter in a small saucepan over low heat. Remove the saucepan from the heat and stir in the Jagermeister. Brush the top of the cake (while it is still in the pan) with 2 tablespoons of the glaze. Allow the cake to stand for 5 minutes.

Turn the cake out onto a serving plate, brush with the remaining glaze and allow to cool completely. Dust with confectioners’ sugar before serving.

I substituted her glaze with a runny mixture of Jagermeister and confectioners’ sugar. I turned the cake out onto a serving plate after about 10 minutes; poked holes all along the top and drizzled the Jagermeister and confectioners’ sugar over the holes to soak into the cake. Cover.

 Next time I make this cake I am going to add more Jagermeister (at the suggestion of my friend) and less water, and I would try her glaze to compare.

 

Nutella Sandwich Cookies December 7, 2010

Filed under: Cookies and Deserts — De and Mi @ 5:15 pm

Found this nummy recipe for a light, crunchy french “cookie” in Tonka Times. These unique sweets look very festive on my holiday cookie plates.

3/4 cups blanched almonds
2 cups powered sugar
1 1/2 teaspoon lemon zest
5 Tablespoons sugar
5-7 drops of red food coloring
3 egg whites
Nutella

Pre-heat oven to 315 degrees. Line two baking sheets with parchment.

Process almonds, powered sugar and lemon zest in food processor until finely ground. Set aside.

In small bowl, wisk food coloring to sugar one drop at a time until even, dark red color. Set aside.

In large bowl, whip egg whites until foamy. Slowly add sugar, continuing to beat until glossy. Fold in almond mixture.  Using a pastry bag, pipe roughly 1 1/2 inch rounds onto parchment. Let rest 20 minutes.

Bake rounds 12 minutes.  Cool on wire rack. When cool, assemble “sandwiches” using two rounds and 1  rounded teaspoon of Nutella.

 

Pumpkin Pie Ice Cream November 22, 2010

Filed under: Cookies and Deserts — De and Mi @ 4:34 pm

I have an aspertame intolerance, so there are a lot of prepared foods I can’t eat. I concocted this recipe to allow me to have one of my favorites. Enjoy! Mi

Pumpkin Pie Ice Cream
One 56 oz. container vanilla ice cream
1 can pumpkin puree
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg

Soften ice cream by opening container and setting on counter while you mix together the remaining ingredients until there are no brown sugar lumps. Stir ice cream into pumpkin mix (save container). When all ingredients are thoroughly mixed, pour back into ice cream container and re-freeze.

You can use any vanilla ice cream. I often buy Bryers French Vanilla because it is one that does not contain aspertame. Also, if prefer you can use sweetened pumpkin pie puree, but leave out the brown sugar.