Mashed potato's served in martini glasses with a choice of sides:
* roasted garlic cloves
* caramelized onions
* chopped ham
* bacon bits
* salsa
* sour cream
* chives
* green onions
* mushrooms
* chopped sweet peppers
* shredded cheddar cheese
* blue cheese
The items I used when I experienced this phenomenon are in bold.
Thursday, January 27, 2011
Tuesday, January 25, 2011
Monday, January 17, 2011
Peanut Butter & Banana Stuffed French Toast
Makes 3 servings
6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Maple Syrup, for topping
Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
Heat skillet to medium heat, around 350 to 375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.
From Cafe 222 (watch video)
6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Maple Syrup, for topping
Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
Heat skillet to medium heat, around 350 to 375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.
From Cafe 222 (watch video)
Sunday, January 16, 2011
Banana Rum Chocolate Chip Pound Cake
2 1/4 cups flour
1 Tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup sour cream
1/2 cup cream cheese, softened
3/4 cup butter, softened
1 cup sugar
2 eggs
2 bananas, mashed
3/4 cup chocolate chips
1/2 cup finely shredded coconut
1/4 cup rum
Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
Combine sour cream and cream cheese. Set aside.
Cream together butter and sugar until fluffy. Add eggs one at a time, beating until incorporated.
Add 1/3 of the flour and mix until well combined. Add 1/3 cream cheese mixture and mix well. Continue alternating until all flour and cream cheese is incorporated.
Fold in bananas, chocolate chips, coconut and rum.
Pour into 2- 9×5 lightly oiled loaf pans. Bake at 350ºF (180ºC) for 30-40 min. or until toothpick inserted in center comes out clean.
Let cool 10 min. in pan before removing to wire wracks to cool completely.
* Alternatively you can bake this in a 10 inch tube pan, but keep in mind that the cooking time will increase.
* If you do not wish to use real rum then by all means substitute it with a teaspoon or two of rum extract. But, PLEASE don’t leave it out because it would just not be the same without it. Also make sure to add 1/4 cup of another liquid to make up for the missing rum.
From Kitchen Simplicity
1 Tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup sour cream
1/2 cup cream cheese, softened
3/4 cup butter, softened
1 cup sugar
2 eggs
2 bananas, mashed
3/4 cup chocolate chips
1/2 cup finely shredded coconut
1/4 cup rum
Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
Combine sour cream and cream cheese. Set aside.
Cream together butter and sugar until fluffy. Add eggs one at a time, beating until incorporated.
Add 1/3 of the flour and mix until well combined. Add 1/3 cream cheese mixture and mix well. Continue alternating until all flour and cream cheese is incorporated.
Fold in bananas, chocolate chips, coconut and rum.
Pour into 2- 9×5 lightly oiled loaf pans. Bake at 350ºF (180ºC) for 30-40 min. or until toothpick inserted in center comes out clean.
Let cool 10 min. in pan before removing to wire wracks to cool completely.
* Alternatively you can bake this in a 10 inch tube pan, but keep in mind that the cooking time will increase.
* If you do not wish to use real rum then by all means substitute it with a teaspoon or two of rum extract. But, PLEASE don’t leave it out because it would just not be the same without it. Also make sure to add 1/4 cup of another liquid to make up for the missing rum.
From Kitchen Simplicity
Banana Cupcakes with Peanut Butter Frosting
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).
Cupcakes:
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
Frosting:
1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)
For cupcakes:
Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
For frosting:
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
From Epicurious.com
Cupcakes:
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
Frosting:
1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)
For cupcakes:
Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
For frosting:
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
From Epicurious.com
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