This Banana Split Eclair Cake tastes just like a divine, creamy eclair only it’s in cake form.
Banana splits are definitely for summer-time fun, so I incorporated banana pudding, whipped cream and strawberries as the filling between the graham crackers and topped it off with a tub of chocolate frosting.No Bake Banana Split Cake, made gluten free. A graham cracker crust, topped with fluffy cream cheese, bananas, crushed pineapple, vanilla pudding and whipped cream—and a cherry on top!
No bake cakes are lovely for so many reasons. Not only do they, well, require no baking which is perfect for the warmer months. But no bake cakes are also lovely because they’re best when they’re made ahead. For crying out loud, Ina Garten has built an entire empire of cookbooks and cooking shows on the concept that you should be able to host a perfect party—and enjoy it along with your guests
Either way, when the weather warms, you’ll be needing lots and lots of graham cracker crumbs. Go ahead and make a double or triple batch of my recipe, and stock up before it gets too hot!
1. Butter the bottom of a 13×9 pan. 2. Using an electric mixer, in a large bowl, mix pudding with milk and beat at medium speed for 2 minutes. 3. Fold in whipped topping and strawberries. 4. Line bottom of pan with whole graham crackers. 5. Pour half the strawberry/pudding mixture over graham crackers, 6. Repeat with another layer of whole graham crackers on top of pudding layer. 7. Pour remaining half of strawberry/pudding mixture over the graham crackers and cover with another layer of graham crackers. 8. Put tub of frosting in microwave and microwave 30 seconds to 1 minute so frosting is pourable. 9. Pour over cake and spread out evenly. 10. Refrigerate for 24 hours.
Oreos! I think just about everyone loves Oreos, those chocolate cookies with the creamy filled centers. Of course everyone has their own preference when it comes to eating those yummy cookies. Do you bite into the whole sandwich or do you twist one side off and eat the creamy filling first? Personally I’m the bite the sandwich kind of gal! Now as much as we love oreos we also love funnel cake, that oily sweet crunchy treat you find at fairs, carnivals, and theme parks. Well have you ever had Deep Fried Oreos?
The only way I can describe Deep Fried Oreos is to say they’re a marriage of Oreo cookies and funnel cake. Yes it’s a battered and fried treat that has recently been added to the fried treats found at the state fairs and carnivals across the country. But it’s so easy to make at home so you don’t have to wait until the fair comes to town!
All you need is pancake batter, eggs, milk, oil, and of course the oreos. It’s so easy you can make a batch of about 2 dozen in less than an hour. I fry mine in coconut oil instead of vegetable oil, the coconut oil gives it that little bitty taste of coconut, yummy! But you can fry it in any oil you normally use. So with out further delay here’s the recipe. Hope you love these treats as much as we do!
Deep Fried Oreos
1 Cup Milk
1 1/2 cups Bisquick mix
1 Tsp. Vanilla
About 2″ oil for deep frying
Beat Eggs and milk together in a small bowl.
Mix in Bisquick until the batter is smooth not lumpy.
Stir in Vanilla
Heat oil over medium high heat.
Dip each oreo in dough and drop into hot oil.
Fry until golden brown.
Drain fried oreos on paper towel
Dust with powdered sugar and serve.
Some folks like them hot, they’re crunchier when served hot. But others like them cooled. I’m not sure how well they keep as we never have any left over that needs storing!
I’ve written about themed parties many times, I just loved themed events. But I don’t limit my themes to parties and events; I think it adds fun to family dinners and get togethers too! One of my favorite themed dinners is Middle Eastern night mainly because it ends with a favorite Middle Eastern dessert called Znoud El Sit!
What you may ask is Znoud El Sit. Well literally translated it means “lady’s arms”. I heard it was because the creamy sweet pastries are reminiscent of a lady’s creamy white fluffy arms, interesting I know. But what ever it translates to in my book it’s delicious! Its a crunchy pastry made from fried phyllo dough strips filled with a fluffy sweet cream and dipped in honey syrup.
I’ve included the recipe for Znoud El Sit in this post, but before I share it let me give you some ideas on how you too can have a Middle Eastern themed night.
First off it helps if you have a few items you would consider “middle eastern” such as colorful tablecloths, napkins, plates, etc. it would help set the stage, it not it’s ok. If you really want to you can run to Walmart or the dollar store and pickup some disposable items in the party section. You can download some middle eastern music too, think Aladdin! Candles in brass holders or lanterns help set the stage and the mood. All this is great if you have it but not really needed because in a real Middle Eastern get together the focus is the food. Here are a few ideas of things you can serve.
Then of course it’s dessert time! The best part of the meal! So for a middle eastern themed night serve up a tray of Znoud El Sit!
This recipe is a bit fussy in that it involves 3 different things to prepare – the cream, the pastry, and the syrup. But you can make everything well in advance and store in the fridge or freezer depending on how far in advance you make it. To be honest I keep a supply of all these things, the pastry and cream in the freezer, and the syrup in the fridge. That way all I have to do is fry them when I’m hungry for some Znoud El Sit!
So here’s how to make this yummy dessert.
1 Quart Half & Half
1/2 Cup Sugar
1/2 Cup Corn Starch diluted in 2 Cup water
Place the Half & Half and sugar in a large pot over medium high heat until it starts to boil.
Slowly stir in the diluted corn starch. Your cream should start to thicken.
Stir constantly to keep the bottom from scorching and cook until it reaches the consistency of pudding.
Remove from heat and let cool.
You can use the cooled cream immediately or place in a sealed container and freeze for up to 3 months. Just be sure to thaw it out before using.
4 Cups Sugar
2 Cups Water
1 Tbs. Honey
Place the sugar and water in a large pot over medium high heat.
Stir until sugar is completely dissolved.
Stir in honey and cook until it starts to boil.
Turn down heat and cook until it starts to thicken, about 15-20 minutes.
Remove from heat and squeeze and stir in the juice from the lemon.
Cool and pour over cooked pastry or store in sealed jar in the fridge for up to a month.
Znoud El Sit
1 box Phyllo Dough Sheets cut lenghwise into thirds and sheets/strips separated – keep a damp cloth over the sheets so they don’t dry up while you work.
1 stick butter, melted
Ashta Cream (recipe above)
Oil for deep frying
Honey Syrup (recipe above)
Take two strips of phyllo dough sheets
and place on a board to form a cross.
Brush with melted butter.
Place a heaping tablespoon of cream in the center
Fold the “arms” of the cross over the cream
Brush with melted butter.
Fold bottom part of remaining strip over the folded arms.
Brush with butter then roll the rest to the end of the strip.
Repeat this process until you’ve used all the strips.
At this point you can deep fry all of the rolls until they are golden brown or freeze some of the unfried ones for later use.
Drain the fried rolls on paper towels then dip in syrup before serving. If you want to you can drop a dot of red cookie icing or red jam on top of each roll just to give it some color.
Everyone loves Chocolate Chip Cookies. It’s the world’s most popular cookie! Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie. It is one of my favorites! But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy. They are simply delicious!
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I’m sure you’ve seen them at Starbuck’s and other retail bakeries. I think there are even some packaged ones by Pepperidge Farms. But nothing comes close to my Triple Chocolate Chip Cookies. They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum! They like crunchy brownies with a kick of delicious white chocolate. They go great with a cold glass of milk!
Another tip for making bakery quality cookies is to have the proper tools. In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly). I know it seems frivolous to buy these things specially if you don’t bake often. I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had. But these days with online shops and big box stores baking equipment has become much more affordable!
But you don’t have to rush out and buy mats, scoops, and whatever. Use what you have or borrow from a baking friend or your mom! Just make sure you use the best ingredients that you can find, that’s the most important thing!
I’ve been creating low carb broccoli dish for years, however typically not with cranberries, since the shop bought ones are filled with sugar. Since I started creating sugar-free dried cranberries recently, it had been time to alter up my broccoli dish instruction and add those in. when one or two experiments, this straightforward broccoli cranberry dish with bacon and walnuts has become a daily at our house.
When I was trying to find ways that to use my new sugar-free dried cranberries, i used to be torn regarding what quite cranberry dish recipes to form. Sweet or savory I’m therefore glad I settled on this broccoli dish with bacon. Give it a attempt. It simply may become a replacement favorite at your house, too. And, if you celebrate Christmas, you’ll love adding its red and inexperienced palette to your vacation table!
Making broccoli bacon dish could be a breeze. mix all the ingredients during a giant bowl, whisk the dressing during a tiny bowl, and blend ’em along. That’s it! This makes a good make-ahead or nightlong dish, and also the flavors get even higher if you refrigerate it for a moment. Healthy olivie dish could be a nice nightlong dish still. There are not any greens to wilt or get slimed, therefore it stores well and is totally fantastic consecutive day.
1 bunch Broccoli (chopped into small florets) 1/4 cup Red onion (sliced) 1/2 cup Sugar-free dried cranberries (or any dried cranberries) 1/2 cup Walnuts (chopped; or pumpkin seeds for nut-free) 1/2 cup Bacon bits (cooked) 1/2 cup Mayonnaise 1 tbsp Olive oil 1 tbsp Lemon juice 1 tsp Orange zest 1/2 tsp Garlic powder 1 1/2 tbsp Sweetener of choice (optional, to taste – preferably powdered or liquid*) 1/2 tsp Poppy seeds (optional) Sea salt (to taste) Black pepper (to taste)
1. Combine the chopped broccoli, red onion, cranberries, walnuts, and bacon bits in a large bowl. 2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic powder, orange zest, sweetener, and poppy seeds (if using). Adjust sweetener to taste. Season with sea salt and black peper to taste. 3. Stir the dressing into the vegetable mixture. Refrigerate for an hour for better flavor (optional).
Broccoli Cranberry Salad Recipes with Bacon and Walnuts
We love Chocolate Cake! It’s one of my favorites! I mean seriously what’s not to love?
So whenever I get hungry for a quick fix of chocolate cake I grab a box of my favorite mix, add a few extras, and bake an almost homemade chocolate cake. Of course I could make it from scratch, but sometimes I just don’t have the time. When I’m pressed for time it’s either box mix or make a run to the store and many times it’s just easier to use the cake mix.
But just because I use a cake mix that doesn’t mean my cake has to taste like it came out of a box. By adding and substituting a few things anyone can make a box mix cake taste like it was made from scratch!
Here’s how I make my almost homemade chocolate cake. I’m pretty sure you’ll have the ingredients in your kitchen. I usually have a box or two of cake mix, one yellow and one chocolate, and a couple of cans of frosting in my pantry; I like to stock up on them when they’re on sale.
What you’ll need:
1 Box Devil’s Food Cake Mix – or any type of chocolate – any brand will work
1 Cup Milk
1/3 Cup Butter, melted
5 Large Eggs
2 Tsp. Vanilla Extract
2 Tsp. Instant Espresso Powder
2 9″ Round Pans
1 Can Chocolate Frosting
Here’s what to do:
Heat oven to 350º
Grease the 2 pans
Substitute the water the box mix calls for with milk, and use melted butter instead of the oil
Use 5 eggs instead of however many the box mix calls for
Place the mix, milk, butter, and eggs in a bowl and mix on medium speed with electric mixer
Stir in vanilla extract and espresso powder
Pour equal amounts of batter into the 2 pans
Bake in oven for 25 minutes or until a tester comes out clean
Remove from oven and let cool about 10 minutes
Flip cakes onto a rack and cool completely
When cakes are completely cooled use a wire or sharp knife to level the tops and make them flat
Dust off any crumbs
Place 1 layer on cake plate, bottom side on the plate
Spread a thin layer of raspberry preserve on top to seal the crumbs
Spread a thin layer of raspberry preserve to the top of the second layer
Spread a layer of chocolate icing on the first layer
Flip the second layer over and place it on top of the first layer – your cake should be top sides together
Spread a thin layer of raspberry preserve on the top and sides of your cake – this seals in any crumbs
Frost the top and side of your cake
Garnish with fresh fruit or whatever you like before serving.
This cake is really great with a scoop of vanilla ice cream or a cold glass of milk!