If not, I’ll be the first!
I have posted this pie in the past, twice in fact. With no success either time I never attached the recipe. I don’t know why because I posted pictures of mushy pie that wouldn’t set. Not that it was the fault of the original baker. It was this girl right here who seemed to temporarily become incapable of reading a recipe. I mean there’s a BIG difference between 4 teaspoons of rum and 4 TABLESPOONS! Oops.
So after more than a year I decided once again that I would make this pie and make it my bitch. I promise this pie is so easy, so yummy (even with the extra rum), it was just baker error. Oh, and the secret ingredient? Curry powder in the crust! Sounds a bit weird, but I swear it makes the pie. We’ve all had banana cream pie, but this one is special.
Ingredients
Preperation
Preheat oven to 350°F. Mix together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve no more than 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. This can be a little tricky because the crust mixture is fairly dry, but it doesn’t need to be perfect. Then bake crust 10 minutes. Allow to cool completely in your 9” pie plate on a rack, about 20 minutes. Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a deep bowl with an electric mixer at high speed until light and fluffy, about 1 minute. If your bowl is too shallow, prepare for cream cheese to cover you, your counter tops and the coffee maker. If it sounds like I know from experience, that’s because I do. Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes. Thinly slice bananas and arrange evenly over bottom of crust. One suggestion I’d like to make and I’ll probably try in the future, is laying your spread and bananas. Just a thought, we’ll see if it works out.
The Cupcake Activist: The Guilt Free Cupcake Diet? -
THIS is the diet I’ve been waiting for all my life!
When did stuffed cookies become all the rage on the blogs? If it weren’t for my friend and coworker Diana, I would be walking around clueless right now!
Diana brought chocolate chip cookies stuffed with Reese’s peanut butter cups in to work, but since I’ve never been a huge PB fan *gasp* I wasn’t really sold on the idea of stuffed. That was until I came across Picky Palate, not only do I wish I’d thought up the name myself, but s’mores?! I knew I had to make these and since it takes a lot of dough to wrap around your s’mores I knew this small batch would be perfect for our Monday night dinner group.
Makes 12 cookies.
Ingredients
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. {My sort of took the shape of a potato.} Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.
Notes:
My only question here is HOW IN THE HELL did hers turn out so lovely and flat, while mine turned into these monsterous, lumpy cookies?! I even treated myself to a silpat sheet, thanks to my birthday gift card at William Sonoma.
Anatomy of a cupcake. So cute.
{not-a-stacist: (via}
(Source: not-a-stacist)