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Browsing Tag: comfort food
I remember the first time that I had a banana split. My grandpa had taken us fishing, and I had a really good day! This was not normal fishing, where 90% of the time is a test of your patience. This was a trout farm, where they bite the second the lure hits the water. So I was a very happy camper already, AND I got a banana split! I don’t know if I ate the whole thing, but I like to think I did. I remember liking the pineapple part the best.
This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!
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Step One – Sauces!
Step Two – Cupcakes!
Prep the cupcakes! Measure out all of your ingredients. Let the butter and the eggs warm up to room temperature (about 30 minutes). Preheat your oven to 350°F.
With a fork, mix together your dry ingredients in a bowl and set aside.
This cupcake combines all of the yumminess of a banana split into one delicious baked treat that you can enjoy year round!
Ingredients
- !Banana Cupcakes
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 2 bananas, mashed
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain greek yogurt
- 2 cups strawberries, chopped
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- 2 cups pineapple, chopped
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- 1 cup milk chocolate morsels
- 1 Tbsp heavy whipping cream
- 1 cup heavy whipping cream
- 1 Tbsp powdered sugar
- Salted peanuts, crushed
- Sprinkles
- Ice cream (I used strawberry)
- Maraschino cherries
Instructions
- *Note: You want to make the sauces first so that they are cool enough to use when the cupcakes are done!
- Prep Step!
- Put the chopped strawberries into a saucepan over medium heat. Cook for about five minutes, until they start to lose their juices.
- Add the sugar and mix thoroughly.
- One the sauce looks slightly syrupy, add the cornstarch.
- *Tip: I pre-mix my cornstarch with about a teaspoon of water so that I don’t get clumps.
- Cook for about three minutes, just until it starts to thicken and come together.
- Repeat the same steps for the pineapple sauce.
- In a microwavable bowl, heat the chocolate chips and whipping cream at 30 second intervals, stirring in-between.
- Let all sauces cool to room temperature.
- Prep the cupcakes! Measure out all of your ingredients. Let the butter and the eggs warm up to room temperature (about 30 minutes). Preheat your oven to 350°F.
- With a fork, mix together your dry ingredients in a bowl and set aside.
- In a stand mixer, beat together the butter and sugar for about five minutes, until light and fluffy.
- Now add the eggs, one at a time, and beat until it is mixed together.
- Add the vanilla and beat until it is well-mixed.
- Stir in the mashed bananas.
- Add one-third of the dry ingredients and mix until just incorporated.
- Now, add half of the yogurt and mix until incorporated.
- Repeat this process until all of the dry ingredients and yogurt is used.
- Now they are ready to bake! Use about 2/3 of the batter in a regular sized pan; use the rest in a mini cupcake pan. Bake at 350°F for 20-22 minutes, or until the tops are golden brown.
- Add the heavy whipping cream and powdered sugar to a mixing bowl. Beat on high with the whisk attachment until stiff peaks form. Add to a piping bag fitted with a star attachment.
- Unwrap the mini cupcakes from their wrappers. Using either a knife or a fancy cupcake corer, cut the middle out of the big and small cupcakes.
- Fill the big cupcakes with strawberry filling and the small ones with pineapple filling.
- Place a scoop of the ice cream on the big cupcake. Drizzle with chocolate sauce.
- Place the small cupcake on top and “frost” with the whipped cream. Sprinkle with the peanuts and sprinkles, and add a cherry on top!
Brunch is the best meal of the day. Period.
You can go sweet, you can go savory. You can go both. You can have appetizers, you can have desserts. You can drink with no one judging you. What could be better?
I first tried biscuits and gravy at one of my favorite brunch spots. But what could be better than homemade? Being from the north, I was very confused about the whole gravy thing. I mean, is it necessary to put carbs on your carbs? One bite of this and the answer is “hell, yea!”
The first time I made gravy, I missed the part about adding the milk slowly. Womp womp. Flop. I ended up with a milky mess. Take two was much better. And it was carby heaven that sent me off to nap time dreams of fluffy and creamy goodness.
Biscuits and gravy is a classic, and this is a simple yet tasty rendition. Be careful with the milk!
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First, make the biscuits.
Step One
Prep Step! Measure out all of your ingredients.
Step Two
Mix your dry ingredients. Then, using SUPER cold butter, cut the butter into the flour mix with a pastry cutter (or use your fingers, but be careful because they’re warm).
Step Three
Mix in the buttermilk, form your biscuits, and pop ’em in the oven.
Now, make the gravy
Step One
Prep Step! Lay out all of your ingredients, and set a pan over medium heat.
Step Two
Add your sausage to the pan. I like to do it in one big lump and then break it up as I go. This ensures that I never get too small of pieces. As a serious sausage lover, the bigger the better!
Step Three
Now add your flour. Stir it around until the flour coats the sausage. You’re ready for the milk!
Step Four
Add you milk SLOWLY, whisking it in as you go. Once it’s all in, whisk it around a bit more and let it cook until it is a good consistency.
Step Five
Turn your heat down to low for the gravy and start your eggs. Serve it up!
Ingredients
- 2 cups all-purpose flour (280 g)
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 8 Tbsp unsalted butter (1 stick) COLD! (113 g) (4 oz)
- 1 cup buttermilk, COLD! (8 oz) (236 mL)
- 1 lb bulk pork sausage
- 1/3 cup all-purpose flour (47 g)
- 2 1/2 c whole milk (12 oz)
- salt
- pepper
- hot sauce
Instructions
- Prep Step! Measure out your dry ingredients, cut the butter into small cubes (cut a 3 x 3 grid in the stick, so that you get small cubes), and measure out the buttermilk. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients together with a fork in a large bowl.
- Cut in your butter (SUPER COLD!) with a pastry cutter, or work quickly with your fingers so that the butter does not heat up. Do this until the mixture is in fine crumbles.
- Slowly, add you milk as you stir with a fork until you have a dough.
- If you are making round biscuits, pat the dough out into a circle that is about 1/2 inch tall. Using a biscuit cutter or a glass dipped in water (to prevent sticking) cut those biscuits. Place them on a baking sheet lined with parchment paper.
- If you are making drop biscuits, pull off lumps that are about 1/3 cup in size, and place them on a baking sheet lined with parchment paper.
- Bake at 400°F for 14 - 16 minutes, depending on your oven. Get ready to make the gravy!
- Prep Step! Set a large pan (that you can whisk in) over medium heat. Measure out your flour and milk and set them by the stove. Have your salt, pepper, and hot sauce ready to go.
- Dump all that sausage in. I like to add it as a whole and break it up with a spoon once it's sizzling - this keeps the chunks of sausage nice a big!
- Once the sausage is cooked, dust the flour over and stir until it coats the sausage.
- SLOWLY add you milk, whisking well as you go. Drizzle a little, stop and whisk more,
- do this until it's all in!
- Add salt, pepper, and hot sauce to your liking.
- Once the biscuits are done, break open a biscuit on each plate. Top with gravy. Add a fried or poached egg if you like. Dig in!
Notes
© Adventures of a Frostaholic
