Magnolia's Famous Banana Pudding

Ok, this is pretty lame, but I won't be able to post pictures until I make this again, because I failed to bring my camera to New Jersey this past weekend. However (and I think this will help you to forgive me), I just couldn't wait to share this incredibly tasty and SUPER easy recipe.

For those of you who don't live a near Magnolia Bakery, I 1) feel bad for you, but 2) feel it necessary to explain the cult-like following of this banana pudding. Any weekend morning you will find a line out the door of people waiting to pick up their pre-ordered banana pudding. Yeah, it's that good.

So imagine my surprise when I bought the More From Magnolia cookbook and right there on page 113 is the recipe. And to make things even better, its a snap to make. So here you go my friends ... enjoy!

Magnolia's Famous Banana Pudding (from More From Magnolia)

1 14-ounce can of sweetened condensed milk
1 1/2 cups ice cold water
1 3.4-ounce package instant vanilla pudding mix (preferably Jell-o)
3 cups heavy cream
1 12-ounce box Nabisco Nilla Wafers (accept no substitutes)
4 cups sliced ripe bananas

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. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate over night, or at least for 4 hours.

2. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. (be patient). Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

3. To assemble: select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange 1/3 of the wafers to cover the bottom of the bowl, overlapping if necessary, then 1/3 of the bananas, and 1/3 of the pudding. Repeat the layering twice more, garnishing with additional wafers on the top layer. Cover tightly with plastic wrap and allow to chill in the refrigerator for 8 hours.

Camp Tweedale

(photo from http://www.insidecamps.com/review/camp-tweedale-1384.html

I have never used this blog as a means of garnering support for a cause. I envisioned it as a place to share recipes and that is best done when the mood is light. But a few days ago I heard devastating news. The Council that runs the Girl Scouts of Eastern PA (formerly FVSGC) has decided to close Camp Tweedale.

Please sign our petition

This is the only camp that serves girls living in Chester and Delaware counties and is also pretty close to girls in Lancaster and Philadelphia. I spent every childhood summer at this camp, starting at the age of 5, and then worked there in the kitchen as soon as I was old enough.

Please sign our petition

I realize that girls can make memories anywhere. And that my emotional attachment to Camp Tweedale is personal. But closing this camp is a disservice to the local girls. Chester County is one of the most populous counties in Eastern PA; girls will now have to drive over an hour to access a Camp for weekend troop camping and summer sleep away camp. 78% of Girl Scouts in Eastern PA are Daisies and Brownies (5-7 years old). I think it is unrealistic to think that parents will send these young girls so far away for resident camping. This decision is wrong and we think there is still time to change it! Please take a moment to sign our petition and let GSEPA know that closing Camp Tweedale is a mistake.

Please sign our petition

Peanut Butter and Fudge Oatmeal Cookies

In the interest of full disclosure, I don't love these cookies. Don't get me wrong. They are great with a glass of milk and the peanut butter, chocolate, oatmeal trio is a winner. But there are a lot of other cookies I would reach for first if given a choice. On the other hand, it is the perfect cookie for Tom. And considering the fact that he can't eat starting at midnight tonight until after his surgery tomorrow afternoon, these cookies were made and an empty glass with a slightly white bottom and a small plate with a few crumbs are sitting between us.

The original recipe doesn't call for any flour. Not a sprinkle of it. And, maybe I'm old-school, but you don't make cookies without flour. It might be tasty. But a cookie, it isn't. So I adjusted that slightly. I also made mine much smaller than initially called for. I'd much rather eat 6 small cookies than 2 big ones. You feel like you get more. And its less daunting when you don't have to use both hands to eat.

So without further ado ... the peanut butter and fudge oatmeal cookie.

Peanut Butter and Fudge Oatmeal Cookies (adapted from the kitchn)

1/2 cup unsalted butter, softened
1 1/2 cup creamy peanut butter
1 cup brown sugar
1/4 cup granulated sugar
3 eggs
2 tsps vanilla
4 1/2 cups old-fashion oats
2 tbsps all purpose flour
2 tsps baking soda
1/2 tsp salt

2 cups semi-sweet chocolate chips
1 14 oz can sweetened condensed milk

1. Preheat oven to 350 F. In a large bowl mix together butter, peanut butter, and sugars. Add eggs and vanilla. Stir until completely mixed.

2. In a separate bowl mixt flour, baking soda, and salt. Add oats and flour mixture to peanut butter mixture. Place in the fridge to cool.

3. In a small saucepan over low heat stir sweetened condensed milk and chocolate chips until all chocolate is melted. Turn flame off.

4. On a parchment paper lined cookie sheet, place teaspoon sized balls of dough. Flatten them with your fingers and place a dollop of chocolate in the middle of each. Bake for 10 minutes, until the edges are light brown. Wait 2 minutes and then transfer to a cooling rack.

Lemon Olive Oil Cake

I am lemon-obsessed. I've lost count of the number of times that I have passed off a Magnolia Bakery lemon zest muffin as breakfast and I baked this lemon olive oil cake last week just because I wanted a snack. Also, lemonade has pretty much replaced water and diet coke in my life.

This cake lasted less than a day in our house. Tom and I basically split it down the middle and before 24 hours had passed, we had taken care of our respective shares. (I ate more than 1/2 for those keep score at home).

It was so light, thanks to the gorgeous egg whites. And the crunchy bits of turbinado sugar on top are perfect. AND, there's no butter! This is usually a sin in my kitchen, because it typically means that shortening has been used (yuck), but here, the light olive oil is really a stunning compliment to the lemon. Be sure to use a light bodied olive oil, so the flavor doesn't overpower your lemons.


And to celebrate my birthday (which was yesterday), Tom got me yet another lemon treat from Magnolia. This time, a lemon layer cake with tart lemon cream filling and lemon meringue buttercream icing. Seriously, I may turn into a lemon by the end of the month.

Lemon Olive Oil Cake (from Epicurious)
1 cup cake flour
zest of 1 lemon

1/2 cup granulated sugar
5 egg yolks
3/4 cup light olive oil
1 1/2 tbsp lemon juice

4 egg whites
1/2 tsp salt
1/4 cup granulated sugar

1. Preheat oven to 350 F. Grease a round cake pan or spring-form pan. Cover the bottom with a round piece of parchment paper.

2. Mix together flour and lemon zest. Set aside.

3. Beat yolks and sugar on high for about 3 minutes; until very light and fluffy. Reduce speed and slowly add in olive oil and lemon juice. Using a spoon or spatula stir in flour/zest mixture until just combined.

4. Carefully wash and dry your beaters. In a separate bowl, beat egg whites and salt until foamy. Slowly add in 1/4 cup of sugar and beat until soft peaks form; about 3 minutes.

5. Gently fold egg whites into batter. Pour into your prepared pan. Tap a few times to release any air bubbles. Sprinkle the top with turbinado sugar.

6. Bake for about 35 minutes, until a toothpick inserted into the center comes out clean.

Blueberry Crumb Bars

Well, that was fast! 1L is officially over and I'm not sure I could have spent the past few days in a more celebratory way. There has been good eating, some shopping, a day at the spa, and now a great blueberry dessert. I know, I know ... I shouldn't get too carried away!

You may remember my Nantucket blueberry pie, which is the easiest and one of the tastiest desserts, and is always guaranteed to disappear at a party. But these crumb bars are almost as easy to make and just as tasty, so I made them for a memorial day bbq at Tom's cousin's house today. I think after they get a taste of these bars, they won't even miss the fact that I didn't also bring the Nantucket pie.

Let's face it. When you have to take a train, the fewer awkward dessert carriers you have to schlep, the better. So blueberry crumb bars it is! Also, if you're like me just can't seem to get enough lemon and blueberry flavors this time of year, this dessert will help stave off your cravings.

The recipe is verbatim from Smitten Kitchen, so click on the link to check it out. I promise, you won't regret it!

Final Exams

I had my first final exam yesterday (property) and I think it went pretty well. Unlike last semester though, I am feeling a little less like cooking and a little more like sitting in the park and eating fresh fruit. The 30 degree difference in temperature and many more hours of light probably have something to do with this. So I don't have any new recipes to post.

But here is a little law school humor to hold you over until my semester is complete May 25th. Good luck to all those similarly situated in finals-mode!!

image from http://metro67.myaptportal.com

Cassoulet

Cassoulet makes a wonderful dinner and honestly the leftovers are even better. I made this one night last week and it was flavorful, hearty, and all of the different meats are delightful.


As an anniversary gift we were sent this lovely cookbook from Daniel Boulud, so I decided to give his recipe a try. It is reproduced in its entirety below for you to give it a shot. But I made a few modifications. First, Trader Joe's didn't have duck, so sadly I used chicken. But if you can get your hands on a nice one, I recommend it wholeheartedly.
Second, I forewent the topping, which I realize is nothing like me (breadcrumbs and butter ... what's not to love?!), but this meal does take a little while to put together and I am in the throws of finals studying. So the extra 25 minutes required really did make a difference to me. But again, the recipe is reproduced below if you have a little more time than I.

And you should definitely check out the cookbook Daniel's Dish, the photos are beautiful and there is a good mix of aspirational recipes (Saffron-Infused Mussel Veloute) and really approachable ones (Grilled Tuna). Enjoy!


Daniel's Casual Cassoulet (from Daniel's Dish)
Makes 8 Servings

For the Cassoulet
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
4 lb Pekin duck, legs and breasts removed and split
1 1/2 lb lamb shoulder, cut into 8 pieces
8 sweet Italian link sausages
Salt and freshly ground pepper
1 lb slab bacon, diced into 8 large cubes
2 large onions, diced into 1/2 inch cubes
4 large carrots, diced into 1/2 inch cubes
2 large celery stalks, peeled and diced into 1/2 inch cubes
1 head garlic, separated into cloves, peeled & sliced
Bouquet garni (1 bay leaf, 4 sprigs flat-leaf parsley, and 3 springs of thyme)
2 tbsp tomato paste
1 lb tomatoes, peeled, seeded, and diced into 1/2 in cubes
2 1/2 lbs cannellini beans (about 6 cups), pre-soaked in cold water for 8 to 12 hrs
Sweet paprika and cayenne

For the topping and finishing
2 cups fresh bread crumbs
3 tbsp coarsely chopped flat-leaf parsley
6 cloves garlic, finely chopped
Salt and freshly ground pepper
6 tbsp melted unsalted butter

1. Center a rack in the oven and preheat to 400 F. Melt the butter with the oil in a shallow 12-quart pot or Dutch oven over medium heat.

2. Season the duck, lamb, and sausage with salt and pepper. Add to the pot, along with the bacon, and brown the meats evenly on all sides.

3. Add the onions, carrots, celery, garlic, and bouquet garni, and cook, stirring, for 10 minutes.

4. Add the tomato paste and mix will. Add the tomatoes, beans, and 16 cups of water; slowly bring to a boil. Cover the pot and bake until the beans are tender, about 1 to 1 1/2 hours. (Do not overcook the beans or they will split).

5. After 45 minutes check the cassoulet and if needed, add more water. Remove from the oven. Season to taste with salt, pepper, paprika and cayenne.

6. Reduce oven temperature to 350 F. Combine the bread crumbs, parsley, and garlic in a mixing bowl and season with salt and pepper.

7. Sprinkle half the bread-crumb topping over the cassoulet and drizzle with half the melted butter. Bake uncovered for 15 to 20 minutes and remove from the oven.

8. Using the back of a spoon, push the crust down into the liquid to moisten. Cover with the remaining bread-crumb topping and drizzle on the rest of the butter.

9. Preheat the broiler. Broil the cassoulet, watching it closely, until golden brown. About 5 to 7 minutes.