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.
My motivation for creating palitaw at home was because of how this certain lady vendor made me realize just how much I missed these. There used to be an ate who would pass by our office with her basket of mixed Filipino snacks every afternoon, and in that big basket would be some palitaw.
The first time I bought some from her I want to be reminded of what quantity I used to crave these as a child. It happen the instant I bit into the limited chewy rounds! However sooner or later the Ate stopped mercantilism snacks and spending by our workplace altogether, therefore i made a decision to merely act and create some palitaw on my very own. I ne’er expected it to be therefore easy!
There square measure totally different versions of this viscous rice treat out there, however this palitaw instruction creates dumplings that square measure firm to the bite however chewy. Other versions tend to be soft and wet, and if you like that I’d counsel flattening the dough quite bit a lot of, being careful to not flip it into one thing too fragile. It’d be exhausting to cook them while not accidentally tearing them apart if they’re too skinny.
Any approach you create it, don’t forget to pile on the tasty sesame-sugar and coconut! The toppings square measure liable for creating these extremely habit-forming finally, since on its own the dumplings don’t extremely have flavour. It’s a mix of chewiness and associate earthy sweetness from the coconut, cooked benny, and sugar that create these a favorite in my book. 🙂
2 cups glutinous rice flour 1 cup water 1-½ cups grated coconut ½ cup sugar 2 tablespoons sesame seeds, toasted
1. In a large mixing bowl, knead the rice flour and water to make a smooth dough. Once it holds together and separates cleanly from the bowl, the dough is ready.
2. With floured hands, pinch off about 1-1/2 tablespoons of dough and roll into a ball. Flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a dry plate. Repeat with the rest of the dough.
3. Place grated coconut in a small bowl. In a separate small bowl, mix sugar and toasted sesame seeds.
4. In a pot, bring 2 quarts of water to a boil. Once ready, drop the dumplings into the boiling water two to three pieces at a time to prevent them from sticking with each other. Do not crowd the pot.
5. Boil the dumplings until they puff, turn just a little translucent, and float to the top, about 1 to 3 minutes. Scoop them out and drain. Repeat until all dumplings are done.
6. Roll the cooked dumplings in the coconut, then sprinkle generously with the prepared sugar-toasted sesame seeds mixture. Enjoy warm or at room temperature.
June is National Rose Month. Did you know that on November 20, 1986 then President Ronald Reagan signed a resolution making the rose the national floral emblem? And he signed it at a ceremony held where else but the White House Rose Garden!
Almost everyone loves roses, these beautiful blooms come in many sizes and colors, and have a wonderful scent. They are the symbol of love and romance, after all who can resist a gift of roses from their significant other?
Celebrate National Rose Month with a Vintage Rose Garden Tea Party! This theme can be used for anything from an intimate tea party for two, a bridal or baby shower, birthday party, and what ever occasion you like. Roses and tea parties are an awesome combination. Here are some ideas to inspire you!
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!
A chocolate chip cookie, the ultimate comfort food. Who can resist them? But do you know its history? Most of us don’t and it’s really quite interesting no matter which version you believe!
For starters the chocolate chip cookie is a true American concoction that came to be quite accidentally when its original baker ran out of Baker’s chocolate, or nuts. But I’m getting ahead of myself.
Ok back in 1930 a dietician named Ruth Graves Wakefield and her husband Kenneth purchased a Cape Cod style house in Whitman a town between Boston and New Bedford, Massachusetts. The house was originally built in 1709 and was used by travelers to rest, change horses, have a meal, and pay any tolls needed to use the road. Ruth and Kenneth soon turned their home into a lodge which, with a nod to its past, they named “The Toll House Inn”.
Now Ruth was a skilled baker and soon drew in visitors from all over the northeast. Many came to sample her delicious baked goods. One of her favorite desserts were Butter Drop Do Cookies and her recipe which dated back to colonial days called for Baker’s chocolate. So one day in 1937 Ruth was making these Butter Drop Do Cookies and found herself lacking the chocolate, so she chopped up a bar of Nestle’s Semi-Sweet Chocolate into tiny pieces thinking that the chocolate would melt and spread throughout the dough. When it didn’t the chocolate chip cookie was born! Well that’s one version; another version is she ran out of nuts and substituted the chopped chocolate; still another version claims she accidentally dropped a bar of chocolate into the dough and it broke into tiny morsels. Whatever the version it’s all part of chocolate chip cookie history!
The new cookies were a hit and Ruth called them “Toll House Chocolate Crunch Cookies”. Her recipe was published in news papers all over New England and the sales of Nestle’s Semi-Sweet Chocolate bars rocketed.
Then in 1939 when “Betty Crocker” (she was a fictional character who had a radio show) featured them on her radio series “Famous Foods from Famous Eating Places” the chocolate chip cookie went big time! Ruth being a shrewd gal approached Nestle’s and struck a deal, they could print her recipe on all their semi-sweet bars and later bags in exchange for a lifetime supply of chocolates. Lucky lady!
The cookie has become the most popular cookie worldwide and is the official cookie of Massachusetts. As for Ruth and hubby they sold the Toll House Inn in 1966 and it burned down on New Year’s Eve 1984.
So now you know its history. I’m sure you also know many versions of the chocolate chip cookie recipe have popped up, you may even have your own, I know I do! But have you ever tried The Neiman Marcus Chocolate Chip Cookie? It’s one of our favorites! You can order it for dessert at their Mariposa Restaurant where you get a boxed set of 3 cookies and a recipe card, very cute! Or you can buy the giant sized cookie at their Bistro. And you can also buy tins of them from the Neiman’s gourmet food department at Christmas time. We do all 3! A box of 3 from the restaurant costs $6, the giant cookie at the Bistro is $5, and a tin of them will set you back about $20+.
But Neiman’s is nice enough to share their recipe, remember the boxed set at Mariposa comes with a recipe card. So if you don’t feel like shelling out $5 or more for a cookie or two; or if you’ve never tried the Neiman Marcus Chocolate Chip Cookie then read on because I’m sharing it today!
Roasted Cashews are one of my husband’s favorite snacks, specially when he’s on his “keto diet”. Although cashews have some carbs they are also high in fat, so when consumed moderately they can be part of a keto diet as long as you count their carb content as part of your carb consumption for the day.
I’m not really an expert on all things keto so I’ll leave that up to you. But I digress. Recently I purchased a tub of roasted cashews from Costco, the brand we usually buy, and when my husband snacked on it he insisted that the cashews were not roasted nor were they salted. I can’t imagine what happened but after tasting them myself I had to agree. Perhaps this was part of a weird batch, who knows! But I do know that unless I did something with them we’d end up tossing the container away and that’s a waste! So I decided to roast and flavor them myself. I can’t be that hard. Anyway I tossed some in my cast iron skillet and sprinkled a bit of this and a bit of that over them and lo and behold they came out delicious!
Everyone in the family loved my latest creation, this one I’m calling Chipotle Flavored Roasted Cashews! I’ve had to make it several more times since then, it disappears that fast! I’m also thinking of using different seasonings. I’ll let you know how that goes!
But in the mean time here’s my recipe for Chipotle Flavored Roasted Cashews. A quick tip, when roasting cashews or any type of nut be sure you keep stirring the pan because they tend to burn quickly and you do not want burnt cashews!
Anyway make up a batch or two of these Chipotle Flavored Roasted Cashews and see how quickly they disappear! You can serve them hot from the pan, that’s really delish! Left overs can be stored in airtight containers in a cool dry place. But I doubt you’ll be storing them for long. Yes they’re that good!
By the way you can double or triple this recipe. I just prefer to make it in small batches because we really love them warm and in Hawaii the humidity makes it hard to keep them crunchy.