Archive | Dessert RSS feed for this section

Magnolia’s Banana Pudding

23 May

After trying this pudding at Magnolia’s Bakery in New York, I knew I had to try to make it. I’m not a huge pudding fan, but this banana pudding just blew my mind. It is so creamy and cakey and bananay. And btw, I am a huge banana fan.

Magnolia’s Banana Pudding

From RecipeLink
Ingredients:
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

Directions:
1) In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute
2) Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
3) In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
4) To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas.

5) Add one third of the pudding.


6) Repeat the layering twice more.

7) Garnish with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours – or up to 8 hours, but no longer! – before serving.

It tasted exactly like the one from NYC!

Bon Appétit!

Tres Leches Cupcakes

23 May

I had tres leches cake a long long time ago and all I remembered was that it was delicious..unlike anything I had ever had. Its so moist and spongy and milky. I don’t know how else to describe it. Try out this recipe and make sure to let the liquids soak in the cake to get some really moist cupcakes.

Tres Leches Cupcakes

Adapted from Brown Eyed Baker

Ingredients:
For the Cupcakes
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 eggs separated
1 cup sugar
1 tsp vanilla extract
1/3 cup whole milk
12 oz can of evaporated milk
14 oz can of sweetened condensed milk
1/4 cup heavy cream

Frosting
2 cups heavy cream
3 tbs sugar

Directions:
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper baking cups.
2. In a large bowl, whisk together the flour, baking powder and salt; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolk and ¾ cup granulated sugar on medium-high speed until the mixture is thick and pale yellow. Add the whole milk and vanilla extract and mix to combine. Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.
4. Clean out the bowl and the whisk. Add the egg whites to the bowl and whisk at high speed until soft peaks begin to form. With the mixer still running, pour in the remaining ¼ cup of granulated sugar and beat until the egg whites are stiff but not dry.
5. Working in three batches, gently fold the egg whites into the batter until just combined. Pour the batter into the muffin pan.
6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Turn the cake onto a cooling rack and allow to cool completely.
7. Transfer the cake to a rimmed serving plate. Mix together the evaporated milk, condensed milk and heavy cream in a small pitcher. When the cake is cool, pierce the surface of the cake all over with a fork. Slowly drizzle all but 1 cup of the milk mixture over the top of the cake, making sure to get around the edges of the cake. (You can discard the remaining 1 cup of milk mixture.) Allow the cake to absorb the milk mixture for about 30 minutes.


8. To frost the cake, whip 2 cups of the heavy cream with 3 tablespoons of granulated sugar until thick and stiff peaks form. Spread over the surface of the cake. Garnish with maraschino cherries, if desired.

Bon Appétit!

Green Tea Cheesecake

23 May

I am actually not a huge green tea fan but I loved this cheesecake. Who would have thought of combining Green Tea and Cheesecake?!? Such a good combo. This was actually a lot easier than I thought it was going to be. Try it out for yourself!

Green Tea Cheesecake

Adapted from Allrecipes.com

Ingredients:
2 (8oz) containers of cream cheese softened
2 eggs beaten
3/4 cup white sugar
1 tbs green tea powder
2 tsp vanilla extract

For the crust:
1 1/2 cups of ground graham cracker crumbs
1/3 cup white sugar
6 tbs butter melted

Directions:
1) Preheat the oven to 350 degrees.
2) Mix graham cracker crumbs, sugar, and melted butter.
3) Press the mixture into an 8/9 inch pie pan. set aside.
4) In a large bowl, beat the cream cheese and sugar together until smooth.
5) Mix in the green tea powder, eggs and vanilla extract until light and creamy
6) Pour into the graham cracker crust prepared before.
7) Bake in oven for 25 minutes or until the center jiggles evenly when the cake is shaken.


8) Refrigerate one hour before serving.

Bon Appétit!