Depending on where you are the new May Photo Challenge starts tomorrow, May 1st. Have fun, try to keep up and tell EVERYONE about the next big thing 😜 #challengephotomay (Taken with Instagram at San Francisco, Ca.)
No Bake Snickers Cake
Makes one 8×8 cake or two 4×8 cake loafs
Ingredients:
16 whole crackers
Pudding
2/3 cup cornstarch
1 cup granulated sugar
Pinch of salt
6 cups cold whole milk
1 tablespoon pure vanilla extract
3/4 cups dark chocolate, chopped
3/4 cups creamy peanut butter
Caramel sauce
1 cup sugar
6 tablespoons water
4 tablespoon butter
¼ c heavy cream
Ganache pouring sauce
2/3 cups dark chocolate
1 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
12-14 mini Snickers, chopped
Instructions:
To make pudding
Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.
Add vanilla to mixture. Split mixture in half and add chocolate to one half and whisk to combine. Add peanut butter to remaining half and whisk to combine.
To make caramel sauce
Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
Once sugar has dissolved increase heat to high.
At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
Once the mixture starts to turn a light golden shade, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
To make ganache pouring sauce
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
To assemble
Create a foil sling by placing a piece foil in the pan with a 1 inch overhang on each side.
Place graham crackers side-by-side until bottom of pan is covered. Spread a thin layer of chocolate pudding on top. Place second layer of graham cracker on top of chocolate pudding. Spread a thin layer of peanut butter pudding on top. Continue alternating layers with chocolate and peanut butter pudding while separating each pudding layer with a graham cracker layer.
Pour cooled caramel sauce on top and set aside to set. Pour cooled ganache sauce on top and add chopped Snickers on top. Finish with caramel and chocolate drizzle.
Place cake in refrigerator or freezer for at least 8 hours to set or overnight. (Freezer will create a pudding texture closer to ice cream)
Today is the big day for the March Photo Challenge! Get to taking those pictures, have fun and spread the word ;) #challengephotomarch (Taken with Instagram at Scotty’s Joint)
A new month is almost here and that means its just about time for the March Photo Challenge. Let’s make this one even bigger and better do tell your friends and spread the word. Have Fun ;) #challengephotomarch #scottysauce (Taken with Instagram at Scotty’s Joint)
A new month is almost here and that means its just about time for the March Photo Challenge. Let’s make this one even bigger and better do tell your friends and spread the word. Have Fun ;) #challengephotomarch #scottysauce (Taken with Instagram at Scotty’s Joint)
Caramelized Banana Upside-Down Coconut Cake With Coconut Whipped Cream
Topping Ingredients:
3/4 stick unsalted butter
3/4 cup packed light brown sugar
4 large just-ripe bananas, cut on a diagonal into 1/2-inch slices (you might want to have an extra banana or two on hand just in case your bananas are skinnier or something weird)
1 teaspoon McCormick ginger
1 teaspoon finely chopped McCormick crystallized ginger
pinch salt
Cake Ingredients:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup Thai Kitchen coconut milk
1 teaspoon McCormick vanilla
1 egg
Coconut Whipped Cream Ingredients:
2 cans Thai Kitchen coconut milk (refrigerated overnight)
3 tablespoons powdered sugar
1/2 teaspoon McCormick vanilla
flaked coconut for toasting and topping
Directions:
NOTE: This recipe is designed for a 10-inch cast iron skillet, but it can also be made in a 10-inch cake pan or a 12-inch cast iron skillet. To make it in a cake pan, prepare the topping in a separate saucepan first, add it to your cake pan, and then continue with the recipe as usual. If you make it in a 12-inch skillet, it’ll produce a thinner cake, may require an extra banana or two, and may take about 5 minutes less to bake. Because cast iron can vary, no matter what size you use, be sure to check the cake’s doneness early and often, starting around 20 minutes, with a toothpick inserted into various spots.
Toast coconut flakes: Preheat oven to 350 degrees F. Spread flakes out on baking sheet. Bake for a few minutes, stirring every minute or so, until the coconut is lightly browned (watch it like a hawk). Transfer to a plate to let cool.
Make cake: In a 10-inch skillet (see note above about using different pan sizes), melt the butter over medium-high heat. Stir in the brown sugar, ground ginger, crystallized ginger, and salt and simmer for 4 minutes, whisking constantly. Be careful — hot sugar is no joke! After 4 minutes, remove the mixture from heat and add the bananas as close together as possible, fitting as many in as you can.
In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the oil and coconut milk and whisk like a crazy person for 1 minute. Add the egg and vanilla and whisk it in well. Pour the batter over the banana mixture, evening it out with a spatula.
Bake 25-30 minutes or until it’s lightly brown on top and a toothpick inserted in various parts of the cake comes out with just a few moist crumbs. Let cool in the pan for exactly 5 minutes (any more and it will harden in the pan, and less and it might fall apart) before running a knife around the edge of it and carefully (use oven mitts! hold both sides of the skillet, holding the plate on with the heels of your hands! enlist a spotter! did I mention that hot sugar is no joke?) invert it onto a large serving platter.
Make coconut whipped cream: Using a spoon, remove the cold coconut solids from each can of coconut milk (save the coconut water for other uses). Place it in a chilled bowl with vanilla and powdered sugar. Whisk like the dickens with a chilled beater until it has a whipped cream-like consistency (this probably took over 10 minutes with my electric mixer, but it’s worth it). Serve cake warm with a big dollop of cold coconut whipped cream and a sprinkle of toasted coconut.
S’more Cups
7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter into a small bowl. Using a spoon, place scant scoop of crumb mixture in each cup of your mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using scissors dipped in cold water (makes it less sticky). Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to your cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in a small bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups
You can keep them in the fridge for a week. When you are ready to eat, be sure to pop them into the microwave for about 15 seconds to have some melty s’more cups:)
