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Archive for the ‘Ice Cream’ Category

I stumbled across this recipe today off of a blog called Eat and Be Happy, and decided to post it to try at some point.  Obsessed with all banana related foods, this Banana Streusel Cake is right up my alley.

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Banana Streusel Cake [adapted from Flo Braker’s Baking For All Occasions]

Ingredients
2 cups cake flour
1/4 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
4 large ripe bananas, mashed
3 tbsp milk
1 tbsp rum
100g unsalted butter, chopped and slightly softened
1/2 cup packed light brown sugar
1 large egg, at room temperature

Streusel
12 tbsp cake flour
6 tbsp packed light brown sugar
90g unsalted butter, chopped and slightly softened
1/2 tsp cinnamon

  1. Preheat the oven to 175C. Line an 8″ square pan with foil, grease generously and set aside.
  2. To make streusel Combine the flour, sugar and cinnamon in a small bowl. Using your fingers, rub the butter in until a mixture forms. Set aside.
  3. To make cake Sift the flour, cinnamon, baking powder, soda and salt into a bowl and set aside. Combine the mashed bananas, milk and rum together and set aside.
  4. Using an electric mixer, beat the butter and sugar together until fluffy and creamy. Add the egg in, followed by the banana mixture, mixing well. Fold the flour mixture in, in two batches, until the mixture just comes together.
  5. Tip the batter out into the prepared pan. Smooth the surface with a spatula and sprinkle the streusel evenly over the batter.
  6. Bake in the centre of the oven for about 40 to 50 minutes or until a skewer inserted into the middle comes out with crumbs clinging. Serves 12

† Original recipe called for 1 cup of caster sugar. The amount of brown sugar I used yield a cake that allowed the sweetness of the bananas to shine through. Add more sugar if you like your cakes sweet.
† Batter will looked curdled after you add the banana mixture. Have faith and keep going.

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We made this in my cooking class last night and I wanted to share pictures and the recipe. I will admit that I was TERRIFIED to ignite the rum but thankfully I did not start a fire! My friend almost lit our instructor on fire though! This is definitely not a recipe that should be tried out unless you have a trained chef standing by (or a fire extinguisher). Extreme caution and safety should be exercised with this recipe!

Yield: 4 servings           

Method: Sautéing

Ingredients:

  • 2 oz. Whole butter
  • 8 oz. brown sugar
  • ½ tsp. ground cinnamon
  • 2 fl. oz. Banana liqueur
  • 4 bananas, cut into quarters
  • 2 fl. oz. white rum
  • 4 scoops vanilla ice cream

Directions:

  1. Combine the butter, sugar, and cinnamon in a sauté or flambé pan. Cook over low heat, stirring until the sugar dissolves.
  2. Stir in the banana liqueur, then place the bananas in the pan. When the bananas soften and begin to brown, carefully add the rum.
  3. Continue to cook until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Spoon the warm sauce over the ice cream and serve immediately.

Approximate values per serving: Calories 640. Total fat 23 g. Saturated fat 14 g. Cholesterol 70 mg. Sodium 65 mg. Total carbohydrates 103 g. Protein 4 g. Vitamin A 20% Vitamin C 20% Calcium 15%, Iron 10%, Claim- good source of fiber, vitamin A, vitamin C, calcium, and iron

The set-up

 

Recipe Source: On Cooking: A Textbook of Culinary Fundamentals

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Mmmmm lilikoi chiffon pie at Hamura's....photo credit: BiggestMenu.com

Via my boyfriend’s insatiable appetite for ice cream, I have discovered what may be one of the best food secrets out there: Ice cream that tastes EXACTLY like lilikoi chiffon pie.  And not some locally made in Hawaii ice cream that you can’t get anywhere outside of the 50th state, no ladies and gentlemen, it’s by Haagen-Dazs.  You may think I’m crazy, but I would never joke about this.

If you’ve ever had lilikoi chiffon pie from Hamura’s Saimin or Wong’s Restaurant on Kauai you will understand why it is that I am so excited – or

My new love.

rather why anyone who doesn’t live on Kauai should be way excited.  These pies of sweet but tart, light and fluffy passion fruit goodness are coveted and I have yet to meet someone who dislikes them.  Enter Haagen-Dazs with their 5 Ingredient line of ice creams.  Not your typical lilikoi sorbet, this one is light and creamy, a perfect blend of sweet and tart, if you can believe it each bite of this ice cream (I have tested it thoroughly, much to my waistlines dismay) tastes like a slightly frozen bite of pie – i.e. perfection on a spoon.  Not to mention it seems (who really cares but still) somewhat healthier than your average ice cream seeing as though it only has 5 ingredients etc. etc. but really what are you waiting for…go buy some and see for yourself.

With the cat out of the bag I see it two ways: you can either slave over making the pie itself (recipe from the Honolulu Advertiser below) or you can just top a bowl of this ice cream with some crushed graham crackers and whipped cream and call it a day.  As much as I love the pie I am inclined to say I like the second option wayyyy better……just sayin’.

Recipe for Lilikoi Chiffon Pie via the Honolulu Advertiser:

You can use frozen passion-fruit juice (use pure passion fruit, not a blend) or fresh lilikoi juice, if you have access to the fruit. You would probably have to sweeten the juice a bit. To make guava chiffon pie, use guava juice concentrate instead.

  • 4 eggs, separated
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup passion-fruit concentrate or fresh lilikoi juice
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1 teaspoon grated lemon rind
  • 9-inch one-crust pie shell
  • 1/2 cup whipping cream
  • Beat egg yolks until thick. Add 1/2 cup sugar, salt and juice. In a medium saucepan, cook over low heat until thickened. Do not allow to boil; if you have an instant-read thermometer, keep temperature at about about 150 degrees. When thickened, remove from heat.

    Soften gelatin in cold water; stir into egg-yolk mixture until dissolved. Add lemon rind and allow mixture to cool. Beat egg whites until stiff, gradually beating in the remaining 1/2 cup sugar. Fold egg-yolk mixture into stiffly beaten egg whites. Pour into pastry shell; chill until firm. Whip heavy cream to garnish pie. Makes 8 servings.

  • Per serving: 300 calories, 13 g fat, 6 g saturated fat, 125 mg cholesterol, 280 mg sodium, 41 g carbohydrate, 0 fiber, 33 g sugar, 5 g protein
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    Last week Thursday and Friday, my coworker Colleen and I went to Kauai to make a visit to all of our favorite restaurants….I mean to work (which there was a lot of I promise!)… A girl works up an appetite running from appointment to appointment and so we decided to treat ourselves with a few treats and meals all the way from Hanalei to Poipu.  Here is a little photo journal of our yummy finds…

    For lunch on Thursday we stopped in at Hanalei Gourmet and split a waldorf salad and a chicken sandwich...both of which were delicious. Always nice to take a break in lazy Hanalei...

    When your last appointment of the day is next to the supposed (and confirmed) best ice cream shop on the island, you have no excuse but to indulge. I want to say we hesitated but that wasnt the case. I tried about 10 flavors (heaping spoonfuls I might add) and it took me 20 minutes to eat my actual cone it was so big! The owner Dan is a one man comedy show, adding some major extra value to an already great experience. Definitely need to stop in again at Tropical Dreams sooner than later...

    We enjoyed dinner at Kauai Pasta, which sadly I have no photos for.  However I can attest to the fact that their salads, appetizers and pastas are literally to die for.  I can’t believe I don’t eat here more often when I’m home!

    Breakfast was bright and early at BBQ Inn on Kress St. (right next door to Hamura's Saimin). The food is decidedly down-home local style, and the atmosphere is quite a trip back in time...a cultural experience for sure. We left charged for our day and with Hamura's Saimin noodles to-go in hand thanks to the gang at Kauai Realty.

    A breathtaking sunset and yummy pupus at Merrimans Market Cafe to end our trip...not too shabby I tell you.

    One last stop at Lapperts...cause it moved from Koloa town right next to Merrimans, AND because Colleen had never had it (but really, who actually needs to justify ice cream, ever?), and off we went to the airport. Something about closing a great day with a cone of Banana Fudge that just makes life amazing (and yes, it is THAT good).

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    imgp2870Mmmmmmmm, brownies! One of the best desserts ever and something that most everyone loves! I love making brownies out of the box mix- they always turn out perfectly and the boxes are inexpensive, usually always under $3. You can add in whatever else you like- walnuts, pecans, macadamia nuts, coconut, raspberry jam, you name it! I made these to have last night for dessert with ice cream since I had a friend coming over for dinner. I knew she would love them. So did my boyfriend! 🙂

    Ingredients: 

    • 1 box Fudge Brownie mix (or whatever brownie mix looks best to you)
    • 1 cup chopped walnuts
    • Whatever other ingredients the mix calls for- likely eggs, vegetable oil, and water
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    Ready to bake!

     

     

     

     

     

     

     

    Directions:

    1. Preheat oven to 350 degrees.
    2. Grease and flour a small baking dish.
    3. Prepare brownies according to package directions.
    4. Add in one cup of walnuts and fold in.
    5. Carefully pour brownie mix into prepared baking dish. 
    6. Pop in the oven and cook for as long as the package says, about 38-45 minutes. Test to make sure that the brownies are cooked through, using a knife or toothpick and making sure it comes out clean.
    7. Let cool for at least 30 minutes before cutting.

    Serve with ice cream or whipped cream. Love fruit? Top with fresh raspberries or strawberries.

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    Ready to eat!

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    baked-bananas

    Bananas (apple bananas to be specific) are one of those things that are always around in everyone’s kitchens here in Hawaii.  I had a hand of them from the farmers market that ripened all at once, and it just so happened that I had a girlfriend over for dinner the very same night.  I hadn’t planned a dessert but I was craving something sweet so I decided to make one of my moms very best and easiest desserts…baked bananas over vanilla ice cream.

    Serves 4

    Oven temp: 350

    Bake time: 10-20 minutes

    Ingredients:

    • Four regular sized bananas or six apple bananas.
    • Cinnamon
    • Butter
    • Honey
    • Brown Sugar
    • Vanilla Ice Cream

    Instructions:

    • Slice bananas length wise and place them cut side up in a pyrex dish.  Spread thin slices of butter over the bananas, sprinkle cinnamon and brown sugar over them, and then cover with honey.  There is no science to this, so just add as much of whatever ingredients that you want!
    • Bake for 15-20 minutes, or until bananas are soft.  If you want, open the oven half way through and spoon the sauce over the tops of the fruit to moisten it.
    • Serve over vanilla ice cream and enjoy!

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    This is my boyfriend Mike’s absolute favorite cake. His mom has been making it for his birthday ever since he was little and it’s honestly all I ever hear about! He was hoping that she would make it this year for his birthday, but she wasn’t able to, so I made it this weekend for another special occasion that we were celebrating. I’ve never had a cake like this before- basically it is full of chocolate and lots of cherries. You mix cherries into the cake batter and then put them on top too! It’s a very rich and decadent dessert and it’s huge, so it will serve a lot of people- I would say 10-12. Pair this with vanilla ice cream and everyone will clean their plates! 🙂

    Ingredients:

    • 1 box chocolate cake mix (most likely you will be adding eggs, oil, and water to it)
    • 1 can chocolate frosting (if you love frosting, feel free to use more)
    • 2 10 oz cans maraschino cherries

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    Directions:

    1. Preheat oven to 350 degrees (or whatever the box mix tells you to).
    2. Grease and flour two 9 inch circle cake pans.
    3. Prepare cake mix according to package directions. 
    4. Drain one can of the cherries and fold into the cake batter.
    5. Evenly distribute cake batter into both cake pans.
    6. Place in the oven and bake for the time stated on the box, testing with a toothpick to make sure it’s fully cooked through. Mine said to cook for 31-35 minutes.
    7. Let cakes cool for at least 30-45 minutes. 
    8. After cakes have cooled, gently run a knife along the edge of the cakes and the pans to loosen them, then invert the cakes onto a flat surface or cooking racks and let them cool completely.
    9. Set one of the cakes onto the surface that you will be frosting and serving it on, flat side facing up. Frost the top of this cake, using a spatula. Keep in mind that you will need to reserve enough frosting for the other cake top as well as the sides of both cake. You can use another can of frosting if you want to, but I was able to use one just fine. 
    10. After the first cake has been frosted, gently invert the second cake on top of it, this time, round side facing up. Frost the top of this, then the sides of both cakes.
    11. Drain the second can of maraschino cherries and gently press them onto the frosting on the top of the second cake. 

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    Serve with vanilla ice cream!

     

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    Looks like everyone liked it! 🙂

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