Magnolia Bakery's Banana Pudding

Soooo we are kind of shocked at ourselves (happens a lot) that we’ve never posted about banana pudding.  We eat it frequently.  Like very frequently.  Like, we live a block from Magnolia Bakery frequently. 

What!?  Don’t judge us.  When there’s no line you have to take advantage!  Seriously - those Sex & the City tour buses unload hoards of people like hourly – we have to seize the pudding when we can.

And clearly, based on the fact that we’ve never posted about pudding – meaning we’ve never actually had to make the banana pudding ourselves – we manage to pass the bakery when there’s no line quite often.

But lucky you!  There’s no Magnolia on Nantucket, so when we had the craving while taking a quick summer excursion this week, we had to take the situation into our own hands. 

Luckily this recipe comes together ridiculously easily and all ingredients are readily available just about anywhere, even the tiniest island grocery store.  Just plan ahead as it takes a bit of time to chill and you don’t want to be sitting around waiting for your banana pudding to be ready.

That sounds almost as bad as waiting in line.

Magnolia Bakery's Banana Pudding
From The Complete Magnolia Bakery Cookbook
Serves 12

Print Recipe

1 14 ounce can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 ounce box Jell-O instant vanilla pudding mix
3 cups heavy cream
1 12 ounce box vanilla wafers
4 cups sliced ripe bananas (about 3 large bananas)

In a medium bowl (or using an electric mixer fitted with the whisk attachment) whisk together sweetened condensed milk and water until blended.  Add pudding mix continue to whisk into fully incorporated.  Cover with plastic wrap and chill until set, about 3 hours (or you can leave overnight).

Once pudding has set, whip heavy cream in a large bowl with an electric mixer until stiff peaks form.  Fold pudding into the whipped cream until completely blended.  In your serving bowl (or individual serving jars), begin layering vanilla wafers, then bananas, then pudding.  Repeat 3 times, or as many times you need/like to fit your desired serving dish.  Garnish pudding with additional wafers or wafer crumbs, cover with plastic wrap and chill for an additional 4 hours.


Old-Fashioned Doughnut Muffins

So we have been wearing a lot of spandex recently. Well, not spandex per se, but Lululemon pants which, let's be honest, is just the modern, socially acceptable equivalent of 80's spandex. 

Well, maybe not for most people. If you are one of those rock stars who wear Lululemon pants and actually does yoga, we are super impressed. We like to give off the illusion of being sporty but really, yoga? Omigosh, so boring. Meditating is stressful. We just think about all the other things we have to do...and eat. We meditate with wine at 7pm.

Wait, where were we?

Oh yes. We have been wearing a lot of Lululemon pants recently, and as we have clearly illustrated, not for the yoga reasons. For the pudge reasons. (Whatevs. It's been a hard month, ok?)

Thus, in typical Blue-Eyed Baker fashion, rather than starve ourselves for the impending bikini (yeah, right, HA!) season, we just decided to go big or go home and make old-fashioned doughnuts into muffins (not old-fashioned muffins, those sound NOT tasty). It's like a perfect storm of breakfast treats. 

And, you can always not wear a bikini. Just a thought.

Old-Fashioned Doughnut Muffins
Makes 12 muffins
Adapted from King Arthur Flour and My Baking Addiction

Print Recipe

For the Doughnuts:
1/4 cup (1/2 stick or 4 tablespoons) unsalted butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 dashes ground nutmeg
1 heaping teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 cup milk 

For the Glaze:
4 tablepoons (1/2 stick) unsalted butter, melted 
1 cup confectioner's (powdered) sugar
1 teaspoon pure vanilla extract
2 tablespoons hot water

Preheat the oven to 425 degrees Fahrenheit. Grease a standard 12-cup muffin tin.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars until smooth. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and beat until combined. Stir in the baking powder, baking soda, nutmeg, cinnamon and vanilla. Scrape the bowl again. Then add the flour in 3 parts alternately with the milk ending with the flour (i.e. some flour, stir a bit, some milk, stir, flour, stir, rest of the milk, stir, rest of the flour) until well mixed.

Spoon the batter evenly into the muffin tins and bake for 15-17 minutes until pale golden on top. Transfer to a wire rack to cool slightly while you make the glaze. This recipe makes enough for two glaze dips per muffin, but you could easily double for 4 dips (yum) or spread them with cream cheese frosting! We digress. 

Make the glaze in a tall cup or mug for easy dipping. Mix together the melted butter, confectioner's sugar, vanilla and hot water. Whisk until smooth. Dip the crowns of each muffin into the glaze and return to the rack to cool a bit. Repeat as desired with the dipping. 

Keep at room temperature in an air tight container for up to 3 days.


Blueberry Buttermilk Biscuits with Lemon Glaze

How many times have we made cookies?  Hundreds??  And how many times have we made chocolate chip cookies??  Uh…hundreds??  We’re particular! 

Sometimes we want thin & crispy, sometimes we want chewy & sometimes we want the biggest, chunkiest chocolate-y-iest cookie we can possibly dream of. 

We probably have 4 or 5 go to chocolate chip cookie recipes depending on what specific type we’re hankering for.  Variety is the spice of life of course.

Well, if variety means 5 types of the same exact thing.  Uh yeah sure, go with that.

Likewise, we need as many recipes for blueberry laced breakfast treats.  Obviously. 

Do we want a crumbly, warm Blueberry Scone?  Or an earthy Lemon Blueberry Cornmeal Muffin?  A triple berry muffin perhaps?  Or these, our latest bright & early berry baked good, Blueberry Buttermilk Biscuits with a divinely tangy lemon zest glaze. 

Fruit on top of fruit – practically diet food dumplings!

Blueberry Buttermilk Biscuits with Lemon Glaze
Makes 6 biscuits
Adapted from Come On In: Recipes from the Junior League of Jackson, Mississippi

Print Recipe

2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1/3 cup vegetable shortening
1 egg
3/4 cup buttermilk
3/4 cup fresh blueberries

For glaze:
Zest of 1 lemon
Juice of 1 lemon
3 tablespoons unsalted butter, melted
1 cup confectioners sugar
1 teaspoon pure vanilla extract

Preheat oven to 400 F.

In a large bowl combine flour, baking powder, baking soda, salt & sugar and blend.  Using your hands, mix in shortening until mixture resembles a coarse meal (this can also be done quickly in a food processor).  Whisk together the egg & buttermilk and stir into flour mixture until combined.  Mix in blueberries.

Dump dough out onto a floured surface and pat into a rough rectangle about an inch thick.  Cut dough using a 3 inch biscuit cutter (a glass works too) & place on a parchment lined baking sheet.  Bake for 15 minutes until tops are pale golden.

While the biscuits are baking, prepare the lemon glaze by mixing together the lemon zest, lemon juice, butter, confectioners sugar & vanilla in a small bowl.  Mix until smooth.  Spoon glaze over warm biscuits and serve.

These will keep for a day covered at room temperature but are best served the day they're made.


Oreo Peanut Butter Chocolate Chip Cookie Brownies


Dear Diary,

We have a confession. That's what diaries are for right? To confess things? Well, here goes...

We know we're supposed to be foodies, having lived in San Francisco and living in Boston and New York with so many restaurants at our fingertips, but sometimes, sometimes, we just want a cheap martini, a Bloomin' Onion and a Chocolate Chip Paradise Pie (or whatever).

We know! It's ridiculous! But we have a secret penchant for mid-priced chain restaurants and their cheap deliciousness, Diary. We can't help it! It's the suburban upbringing. Don't judge us.

Yes, we love bone marrow toasts and foie gras with poached cherries and tiny lettuces with tiny cheeses and tiny dried morels or something, though, Diary, all that eating pretentious stuff is a lot of work. Of course, to be fair, drinking the wine is less difficult, but, Diary, being fancy is kinda exhausting. 

Frosted glasses of root beer and faux sports memorabilia decor is sometimes more our speed. 

So, don't tell anyone, Diary, but we are now bringing this cheesy restaurant fare to the home front by making Oreo Peanut Butter Chocolate Chip Brownies (with ice cream on top) inspired by the ever-fabulous Kevin & Amanda.

Yes, Diary, you are right. This dessert should probably be on the menu of a Bennigan's or Houston's or some other possesive-named restaurant across from the loaded potato skins appetitzer, but do you know what, Diary? That is what makes this sooooooo goooooooood.

Oreo Peanut Butter Chocolate Chip Cookie Brownies
Serves 12
Adapted from Kevin & Amanda 

Print Recipe

1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon instant espresso powder
10 ounces peanut butter chips 
12 ounces mini-chocolate chips
1 packages Double Stuffed Oreos
2 boxes brownie mix (for 8x8 pan, we used Duncan Hines Dark Chocolate Fudge Brownie Mix)

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan with cooking spray, line with wax paper and grease again (this will help the wax paper stick to the pan and stay put).

Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda, salt and espresso powder, then slowly incorporate into the mixer until just combined. Stir in the peanut butter chips and 2 ounces of the chocolate chips. Spread the cookie dough in the bottom of the baking dish with your fingers (get them wet to prevent sticking). Top with a single layer of Oreos. Mix together brownie mix, adding in the chocolate chips. Pour the brownie batter over the cookie dough and Oreos spreading in an even layer. Cover with foil and bake for 30-35 minutes. Remove foil and continue baking for an additional 20-30 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set once cooled. Serve with ice cream, hot fudge and/or whipped cream.

To halve this recipe for an 8×8 brownie mix, simply half the cookie dough ingredients. Also, you can vary this recipe by changing the cookie dough flavor. We think this would be amazing with plain old peanut butter cookie dough. 


Texas Sheet Cake Cupcakes

We try hard to be team players.  We really do. 

We help take the trash out (and by help we mean make sure the boys know when the trash needs to be taken out), we refill the ice trays like at least 75% of the time, and we almost always will give you a bite of our cookie.  We mean, assuming you move quick because a cookie doesn't really last all that long in our hands. 

But if you ask us in time, OF COURSE we'll share.

But as much as we try, there's one thing we struggle with.  In fact, it's pretty obvious if you scroll through our recipe page.  We are not equal opportunity bakers.  THE SHAME.

We play favorites.  We make cookies & bars with reckless abandon.  Breakfast treats & ice cream loom large as well.  But there's a rather sorry looking section that could certainly use a little love...cupcakes.

We know, cupcakes!  The one baked good that's spawned a whole slew of stores and we've made 4 recipes in almost 2 years.  FOUR. 

Well now we've made 5 (small victories people).  And we made a good one.  The fabulously delicious Texas Sheet Cake in a portable, personal size.  This cupcake goes from backyard BBQ to dinner party dessert to the "is 10am too early for a cupcake?" snack just perfectly.

And now that we've made these, we know what we've been missing & our challenging ourselves to beef up that paltry little recipe section.  It's going to be a good summer...

Texas Sheet Cake Cupcakes
Makes 24 cupcakes
Adapted from Southern Food

Print Recipe

For the cake:
2 cups

2 cups

1/4 teaspoon

4 heaping tablespoons
unsweetened cocoa powder

2 sticks unsalted

1/2 cup
boiling water

1 cup

2 eg

1 teaspoon
baking soda

1 teaspoon
vanilla extract

For the frosting:
1 3/4 sticks
butter, melted

4 heaping tablespoons unsweetened cocoa powder
6 tablespoons buttermilk (or milk)
1 teaspoon
vanilla extract

4 cups confectioners sugar
1/2 cup chopped pecans

Preheat oven to 350 F. Line a muffin pan with paper liners and set aside.

In a large bowl, combine flour, sugar & salt and set aside.

In a microwave safe bowl, melt butter. Stir in cocoa powder & boiling water and mix. Add to dry ingredients and stir until just combined.

In a small bowl combine buttermilk, eggs, baking soda & vanilla and whisk. Stir into the chocolate/flour mixture and mix until fully incorporated. Fill prepared muffin pan with batter & bake cupcakes for 18-20 minutes. Allow to cool completely on a wire rack before frosting.

While the cupcakes are baking, make the icing.  Melt butter in a saucepan.  Pour into a large mixing bowl and add in cocoa powder, buttermilk (or milk) & vanilla extract. Whisk until smooth then add in confectioners sugar & finally pecans. Generously cover cooled cupcakes with frosting.

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