Banana Cream Pie

 

 

For the crust:

14 graham crackeres

6 TBS butter, melted

1/4 cup sugar

pinch of salt

1/2 tsp cinnamon, (optional)

1-2 tsp water, if needed



For the Pie Filling:

2 cup heavy whipping cream

3 TBS sugar

1 tsp vanilla

1 box (3.4 oz) instant vanilla pudding

1 cup cold milk

8 oz cream cheese

1 (14 oz) can sweetened condensed milk

4-5 ripe bananas, sliced

1/2 cup toasted coconut (optional)


Make the crust:

1. Preheat oven to 375℉.

2. Pulse the graham cracker until fine crumbs.

3. Add butter, sugar, salt, and cinnamon if using and pulse to combine. Add water if the crust doesn’t pinch together yet.

4. Press into pie pan (I had enough for two pies, my pans are not deep dish)

5. Bake for 8-10 minutes until lightly browned around edges. Cool completely.



For the filling:

1. Using an electric mixer whip heavy cream with 3 TBS sugar and vanilla. Whip until you have stiff peaks. Scoop into separate bowl and set aside.

2. In another bowl, thoroughly whisk the instant pudding powder and 1 cup milk together until well combined. Set aside.

3. Using the mixer, beat cream cheese until fluffy. With mixer still running, add the sweetened condensed milk and the pudding mixture. Scrape bowl and beat until smooth.

4. Using a spatula, fold in half the whipped cream mixture.



To assemble the pies:

1. Spread a thin layer of filling over the bottom and sides of the graham cracker crust. Cover the pie in sliced bananas, then scoop remainder of filling into the crust (I got 2 pies)

2. Smooth the filling then top with remaining whipped cream. Cover gently with plastic wrap and refrigerate for at least 3 hours.

3. When you are ready to serve decorate top with more sliced bananas and toasted coconut if desired.


From Holly

Salted Caramel Toffee Cookies

Ingredients

1 cup salted butter softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/3 cup thick caramel dip/sauce like Mrs Richardson's brand
1 tsp vanilla extract
3-1/2 to 4 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup white chocolate chips
1/2 cup crushed pretzels
1 cup toffee bits
flakey sea salt for garnish

Instructions

1.Preheat your oven to 375°F.

2. Using either a stand mixer or an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.

3. Scrape the sides of the bowl and add in the egg, caramel and vanilla. Mix until well combined.

Add in the flour, salt and baking soda. Mix until a sticky dough forms.

4. Add the white chocolate chips, crushed pretzels and toffee bits. Mix until combined.

5. Portion out your dough into 3 TBS portions (using a #24 scoop) and arrange on a parchment lined cookie sheet. Sprinkle some flakey sea salt on top.

6. Bake at 375° F for 9-11 minutes. The cookies will spread and the edges and top of the cookies will turn golden brown when they are ready to come out of the oven. Add more sea salt to the top, if desired.
Allow the cookies to cool completely on the pan before transferring to a wire rack.

from Cookies for Days

Pumpkin Bars with Caramel Frosting

Ingredients

For Cake:

1- 1/2 cups granulated sugar
½ cup light brown sugar
1 cup plain Greek yogurt  or sour cream
½ cup salted butter  (1 stick)
1 -1/2 cups pumpkin puree
3 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg

For Frosting:

6 TBS butter
1/2 cup heavy whipping cream
1 cup + 2 TBS light brown sugar
pinch salt
2 -1/2 to 3 cups powdered sugar
2 tsp vanilla extract


Instructions

1. Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
Add pumpkin, eggs and vanilla and mix.

2. In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.

3. Mix the dry ingredients with the wet.

4. Pour batter into a jelly roll pan (10x15 inch). Bake at 350 degrees F for about 25-30 minutes (mine took 25 minutes), or until a toothpick inserted in the center comes out clean.

5. For the Frosting:As soon as the cake comes out of the oven, make the frosting.

6. In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

7. Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).

8. Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting. (I needed all 3 cups)

9.Gently spread warm frosting over bars. Allow to cool before serving.


Storage Instructions: Keep leftover  pumpkin bars in an airtight container in the fridge for up to 3 days.

Freezing Instructions: It's best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.

from Tastes Better from Scratch