Tanya's Pumpkin Pie

This is not a recipe I have readily shared through the years.  But I always get so many compliments for this recipe because it is not the typical bland pumpkin pie.

This pie has a kick.

The crust is made with ginger snaps and pecans.  You can use walnuts and even almonds, but because I usually always have pecans with Georgia being somewhat nearby, I try to use them and I like to decorate the middle of the pie with 3 extra ones.

For the crust:
1-2 bags Ginger Snaps - I have baked them before but I prefer the ones they sell in the brown bag, Murray's Old fashioned.  I prefer to use these because they are ready at hand and I like to use them for other things too (Pumpkin Dip!).  I like to buy 2 bags, because I find I'll eat some while baking, this insures I always have more.
1/2 c ground pecans, plus 3 for decor
1/3 c white sugar/sugar blend, add to taste. You don't want it to be overly sweet, but you do want it to compliment the spicy of the pie.
6 T Butter, unsalted
1/2 t ground cinnamon

Mix all ingredients together and press into a 9 inch pie dish/pan.  Bake in a preheated 375F oven for 7 minutes. Chill for an hour.

Pie Mix:
15 oz pumpkin
12 oz Evaporated Milk
2 Lrg. Eggs
1 1/2 t ground cinnamon
1/2 t salt
1 t ground ginger
1/2 t ground cloves
3/4 c sugar/sugar blend

Combine dry ingredients in small bowl. Beat eggs in large bowl, stir in pumpkin and add sugar/spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425F oven for 15 minutes.  Reduce temp to 350F bake for 40-50 minutes or until knife inserted near center comes out clean.  Decorate with the 3 pecans, this will also hide your knife mark. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

I always forget to take a picture of it when it's done.  I may actually add a picture to this post this week when I make it!

Kentucky Derby Pie

Mix together the following ingrediants:

• 1/2 Stick Margarine
• 1/2 cup corn starch
• 3 eggs
• 3/4 cup sugar
• 2 tsp bourbon (can substitute vanilla)
• 1 pinch salt
• 2 tsp flour
• 1 cup pecans
• 6 oz chocolate chips

Pour into a deep dish pie shell. Bake at 325 degrees until middle is fairly solid.

Kahlua Flourless Fudge Cake

Ingredients

7 extra large egg whites

1 cup sugar

1/2 pound unsalted butter, cut into small pieces

1/2 pound European bittersweet chocolate, broken into small pieces

1 Tablespoon pure vanilla extract

1 Tablespoon espresso

3 Tablespoons Kahlua

Preheat oven to 300 degrees. Grease and flour a 10-inch springform pan.
Place egg whites and sugar in a mixer and whip into firm peaks. Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.
Serves: 8.

Cherry Cheese Trifle

SERVES 12 -15 (so adjust as necessary!)
   * 1 (8 ounce) package cream cheese, softened
   * 1 (14 ounce) can sweetened condensed milk
   * 1 (12 ounce) container frozen whipped topping, thawed and divided
   * 1/2 teaspoon almond extract
   * 13 ounces angel food cake
   * 2 (21 ounce) cans cherry pie filling

Directions

  1. In a medium bowl, combine cream cheese and sweetened condensed milk.
  2. Beat with an electric mixer until smooth.
  3. Stir in 1/2 of whipped topping and almond extract; set aside.
  4. Tear angel food cake into 1 inch pieces.
  5. Place 1/3 of cake pieces in bottom of a trifle bowl.
  6. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of
pie filling.
  7. Repeat layers twice more.
  8. Spread remaining whipped topping over top of trifle, sealing to edges.
  9. Garnish with additional pie filling and sliced almonds if desired.

Marshmellow Fondant ala Holly

16 ounces white mini marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft - if dye is involved then smurfy blue too LOL.) it takes an entire little vial of food coloring to get it to bright vibrant colors.

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. It can last in the fridge for a couple of weeks.

it is really messy to make, I use a greased silpat sheet to knead it out

Cayenne-Spiced Chocolate Brownies

Chef's Corner
A Delicious Cayenne-Spiced Chocolate Brownie and Almond Vanilla Ice Cream Sandwich with Sweet Cherry Compote

Below are several recipes that can be used individually, or in concert. You can serve traditional, square-cut brownies for an after school treat; and the ice cream could be served alone or with the Cherry Compote as a simple, but delicious dessert. Here, we are serving all of them together for an over-the-top, you-are-worth-it special occasion dessert!

Cayenne-Spiced Chocolate Brownies
Serves 8

4 cups walnuts, soaked 8–12 hours, then dehydrated
1/2 cup pitted soft dates, chopped
1/2 cup dried figs, soaked 15 minutes, drained, and chopped
2 tablespoons coconut oil, warmed to liquid
1 cup cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
pinch solar-dried sea salt
1/2 teaspoon cayenne pepper, or to taste

1. Place the walnuts in a food processor and pulse until they reach the consistency of meal.
2. Add the remaining ingredients and continue processing until it is well mixed and sticky. The mixture should hold together when pressed into a ball. If oil begins to separate from the mixture, it is over processed. You may still use it, but it is not the desired effect.
4. Divide the mixture in half and press each half firmly into an 8- x 8-inch brownie pan lined with unbleached parchment paper. Cover and chill.
5. Cut each pan of brownies into 8 equal pieces, 4 inches x 2 inches.
May be stored in the refrigerator for 1 week or in the freezer for 1-2 months.

Almond Vanilla Ice Cream
Yield: 5 cups (serves 8)

2 cups almonds, soaked 6 to 8 hours, rinsed, and drained (see note)
2 cups purified water
1 1/2 cups cashews, soaked 4 hours, rinsed, and drained
1 cup agave nectar
2 1/4 teaspoons psyllium powder
1 tablespoon vanilla
1/2 teaspoon almond extract
pinch of solar-dried sea salt

1. Blend the almonds with the purified water in a high-powered blender to make a thick almond cream. Strain the mixture through a cloth mesh bag, and store the pulp for another use.
2. Return the strained milk to the blender, add the cashews and other remaining ingredients, and blend until smooth and creamy.
3. Spread the mixture firmly into two 8 x 8-inch brownie pans, each lined with unbleached parchment paper. Cover and freeze for at least 12 hours, or until firm.
4. Cut the frozen ice cream into 8 equal pieces, each one 4 inches x 2 inches.
May be stored in a sealed container in the freezer for up to 1-2 months.

Note: Store leftover almond pulp in the freezer for up to four months. Use in breads, cookies, croutons, cinnamon rolls, and scones.

Cherry Compote
Makes 2 cups (serves 8)

3 cups (30 ounces) frozen organic cherries, thawed and drained.
1/4 cup pitted dates
1/4 cup lemon juice

1. To make the compote, blend 1 cup of the cherries with the dates and lemon juice.
2. Stir the mixture into the remaining cherries.

Banana Split Cake

4 cups crushed graham crackers
3 sticks butter, room temperature
2 eggs 16-ounce box powdered sugar
20-ounce can crushed pineapple, drained
2 to 3 bananas, sliced
12-ounce container whipped topping

Preheat oven to 350 degrees F.

For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 by 9-inch pan with mixture. Bake crust for 5 to 8 minutes.

Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.

Strawberry Shortcakes with Meyer Lemon Cream

BISCUITS
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup cake flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed, plus 1 1/2 tablespoons melted butter
1 cup heavy cream
1 1/2 tablespoons turbinado sugar

LEMON CREAM
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice, preferably from Meyer lemons
2 1/2 tablespoons sugar
1 large egg
1 large egg yolk
Pinch of salt
3 tablespoons unsalted butter
1 cup heavy cream

STRAWBERRIES
2 pints strawberries, quartered
2 tablespoons sugar

MAKE THE BISCUITS: Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.

Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.

Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.

MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.

In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.

PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.

Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.

MAKE AHEAD The biscuits can be stored in an airtight container overnight. Recrisp them in a warm oven and let cool before serving. The lemon curd can be refrigerated for up to 2 days. The lemon cream can be refrigerated for up to 2 hours.

Warm Churros and Hot Chocolate

2 sticks unsalted butter ( 1/2 pound)
Kosher salt
1 1/4 cups all-purpose flour
4 large eggs
1 large egg white
4 1/2 cups whole milk
7 ounces bittersweet chocolate, finely chopped
2/3 cup unsweetened cocoa powder
1 cup plus 2 tablespoons sugar
1 quart vegetable oil, for frying
2 tablespoons ground cinnamon

In a large saucepan, bring 1 3/4 cups of water to a boil with the butter and 1/2 teaspoon of salt. Remove from the heat, add the flour and stir vigorously until incorporated. Return to moderate heat and cook, stirring, until the dough pulls away from the side, 3 minutes. Remove from the heat.

Using an electric mixer, beat the dough at low speed for 1 minute, just until slightly cooled. Increase the speed to medium-high and beat in the eggs and egg white, one at a time. Transfer the dough to a bowl, press a sheet of plastic wrap directly on the surface and refrigerate until cooled to room temperature, about 15 minutes.

Meanwhile, in a large saucepan, heat the milk with 1/2 cup of water until small bubbles appear around the edge. Add the chocolate, cocoa powder, 1/2 cup plus 2 tablespoons of the sugar and a pinch of salt and whisk over low heat until the chocolate is melted. Keep warm over very low heat.

In another large saucepan, heat the oil to 375°. Set a rack on a large baking sheet and cover with paper towels. In a pie plate, combine the remaining 1/2 cup of sugar with the cinnamon. Scoop the dough into a large pastry bag fitted with a large star tip.

Working quickly, squeeze 6-inch lengths of the dough into the hot oil, cutting them off with a knife. Fry no more than 8 churros at a time; they expand a bit as they cook. Fry over moderately high heat, turning once or twice, until browned, about 8 minutes. Drain the churros on the rack for 2 minutes, then toss with the cinnamon sugar in the pie plate. Serve at once with hot chocolate.

Brûléed Key Lime Tarts

10 Oreo cookies
2 tablespoons melted butter
5 egg yolks
One 14-ounce can sweetened condensed milk
2/3 cup Key lime juice
Finely grated zest of 1 lime
3 tablespoons granulated sugar, plus 8 teaspoons for sprinkling
3 kaffir lime leaves (optional)
Pinch of salt

Preheat the oven to 350 degrees. In a food processor, finely grind the Oreos. Pulse in the butter. Lightly spray four 4 1/2-inch fluted tartlet pans with removable bottoms; press the ground Oreos into the bottoms. Set the pans on a baking sheet and bake for 8 minutes, or until the edges look dry. Let cool.

In a bowl, whisk the yolks, condensed milk, 1/3 cup of the Key lime juice and the lime zest. Pour the filling into the pans and bake at 325 degrees for about 15 minutes, until the edges are just firm. Let cool for 30 minutes, then freeze until very cold, about 2 hours.

In a small saucepan, combine the 3 tablespoons of sugar with 3 tablespoons of water, the lime leaves and the salt. Cook until the sugar has dissolved, then let cool. Discard the lime leaves. Stir in the remaining 1/3 cup of lime juice and refrigerate.

Sprinkle 2 teaspoons of the sugar over each tart and caramelize with a blow torch. Unmold the tarts and place in shallow bowls. Pour in the Key lime sauce and serve. Serve with sweetened whipped cream.

Classic Tiramisù

5 large egg whites
Salt
4 large egg yolks
1/3 cup sugar
Two 8 3/4-ounce containers mascarpone, at room temperature
1/2 cup strong brewed espresso, cooled
About 17 ladyfingers (from a 17-ounce package)
Unsweetened cocoa powder, for dusting
1/2 cup semisweet or bittersweet chocolate curls, made with a vegetable peeler

In a medium bowl, using a handheld electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form. In another medium bowl, beat the egg yolks with the sugar until pale and thickened. At low speed, beat the mascarpone into the yolks. Fold the beaten whites into the mascarpone mixture.

Spread half of the mascarpone mixture in a 9-by-13-inch glass baking dish. Pour the espresso into a shallow bowl. Dip the ladyfingers in the espresso until evenly moistened and arrange in a layer on the mascarpone mixture; you may need to break a few in half to make them fit. Spread the remaining mascarpone mixture on top. Sift cocoa powder over the tiramisù. Cover and refrigerate overnight.

Scatter the chocolate curls evenly over the tiramisù and serve.

MAKE AHEAD: The tiramisù can be refrigerated for up to 2 days.

Almond Ice Milk

1 quart whole milk
2/3 cup honey
1/3 cup ground blanched almonds
1/2 tsp pure almond extract

In a medium sauce pan, bring the milk and honey to a simmer over moderate heat, stirring to dissolve the honey, about 4 minutes. Remove the saucepan from the heat and stir in the ground blanched almonds and the almond extract until completely combined. Fill a large bowl with water and ice. Place a medium bowl in the ice bath. Strain the almond milk through a fine mesh sieve into the medium bowland let cool completely, stirring occasionally. Transfer the chilled almond milk to an ice cream maker and freeze according to manufacturer's instructions.

Chocolate Pasta

3 cups all-purpose flour
1/2 cup cocoa powder
2 tablespoons granulated sugar
Pinch of cinnamon
4 eggs
1/2 teaspoon vanilla extract

Sift the flour with the cocoa powder, and stir in the sugar and cinnamon. Make a well in the center of the dry ingredients, add the eggs and vanilla extract, and mix to a smooth dough.

Roll out the dough on a floured surface until 1/8 inch. With a pastry wheel cut the dough into strips 3/4 inch wide and about 7 inches long. (If you have a pasta machine, you can use it to roll the dough out into the ribbons.)

Cook the pasta in unsalted, boiling water for 3 minutes.

Dessert Lasagna

12 pieces lasagne
4 cups ricotta cheese
1 cup sugar, divided
8 kiwis, peeled
4 cups strawberries, washed and trimmed, 8 reserved forgarnishing
4 cups blackberries, washed
1/2 cup toasted, sliced almonds
Mint sprigs to garnish

Cook the pasta according to package directions. Rinse, drain and set aside.

In a medium bowl, stir together the ricotta cheese and ½ cup sugar. Set aside.

In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.

In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.

In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.

Slice the kiwis into ¼-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.

Reserve 1/4 cup of each of the purees to use as a garnish when serving.

To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.

Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagne with a strawberry and a sprig of mint.

Creme Anglaise

3/4 cup granulated sugar
6 egg yolks
2 cups scalded milk
1/4 tsp vanilla

In the top of a double boiler whisk the sugar with the egg yolks until light and pale, place over simmering water. Slowly whip in the milk and cook until thick, stirring constantly.

Remove from the heat, stir in the vanilla. Use hot or cold with fruit, ice sorbets, chocolate dishes, floating islands, white chocolate pasta or as desired.

Monkey's Lunch Cake w/ Banana Kahlua Frosting

Cake:
1/2 cup butter
3/4 cup granulated sugar
2 eggs
3/4 mashed bananas
1/4 cup Irish Cream liqueur
1 tsp baking soda
2 cups all purpose flour
1 tsp baking powder
1/8 tsp salt

Cream the butter and sugar until very light and fluffy. Add the eggs one at a time beating well after each addition.

Beat in the banana. Blend in the Irish Cream. Sift together the baking soda, baking powder, flour and salt, fold into the cake.

Pour batter into a 9" buttered and floured spring form pan. Bake in a preheated 350 degree oven for 40 minutes. Cool 10 minutes then transfer cake to cooling rack, turn cake out and cool completely. Frost with Banana Kahlua Frosting.

Frosting:
1/2 cup butter
1 1/4 cups confectioner's sugar
2 eggs
1 cup granulated sugar
1/4 cup all purpose flour
1/4 tsp salt
3 tbsp banana liqueur
3 tbsp Irish Cream liqueur
3 oz semi-sweet chocolate - melted

In a mixing bowl, cream the butter and whip in the confectioner's sugar.

In a double boiler beat the eggs, sugar, flour, salt, liqueurs and chocolate. Cook 10 minutes, cool. Whip into the cream and butter. Frost cakes.

Margarita Cupcakes

(from Vegan Cupcakes Take Over The World)

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.


Tequila and Lime Frosting
1/4 butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners' sugar
coarse sugar for "rims"

Cream together butter/nonhydrogenated shortening (depending on whether you want the frosting vegan or not), soymilk, lime juice, tequila, and 2 cups of confectioners' sugar. Add in more sugar as needed to make frosting stiff, but spreadable.
Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it's easy to direct it.

Palmiers

• 1 box frozen puff pastry, thawed
• 1 stick unsalted butter at room temperature
• 2 cups light brown sugar
• 4 Tbsp. cinnamon
• flour for dusting

Preheat oven to 350°F.

Lightly dust surface with flour and roll out a sheet of puff pastry until it’s about 18″ by 14″.

Spread half the stick of butter evenly across the pastry. Mix brown sugar and cinnamon and evenly spoon half of this mixture across the buttered pastry. With your palms, gently press the sugar into the puff pastry to help it “stick” to the butter.

Beginning at left edge, roll the dough, jelly roll style, to the center line. Repeat with the right edge. This will result in the dough having almost an eyeglasses shape.

With a sharp knife, cut 1/2 inch slices of dough, and place the eyeglass-shaped slices on a cookie sheet lined with parchment paper. This will be somewhat messy.

Repeat with other sheet of puff pastry.

Bake for approximately 15 minutes or until light brown. Cool completely on wire racks.

Makes about 4 dozen palmiers.

Elvis Cake - Banana Cake/PB Frosting

Banana Cake

2-3/4 cups all-purpose flour
1-1/4 tsp. baking soda
1/2 tsp salt
1/2 tsp. freshly grated nutmeg
1-1/2 sticks of unsalted butter at room temp
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs at room temp
2 Tbs. dark rum
4 very ripe bananas, mashed
1/2 cup buttermilk
1. Center a rack in the oven and preheat to 350°F.

2. Butter and flour 2 nine-inch cake pans.

3. Mix the flour, baking soda, nutmeg, and salt together in a bowl.

4. With a stand mixer with a paddle attachment, beat the butter until it is creamy.

5. Add the sugars and beat for a couple of minutes.

6. Add the eggs, one at a time, beating after each addition. Then add the vanilla and the rum.

7. Lower the speed and add the bananas. Keep it on low speed while you add the buttermilk and the flour - add the dry ingredients and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in two (begin and end with the dry ingredients).

8. Mix until everything is just incorporated.

9. Divide the batter between the two pans.

10. Bake for around 45 minutes, or until the cakes are a deep golden brown.

11. Cool in pans for 5 minutes and then on a rack until completely cool.

Peanut Butter Frosting

Ingredients:
2 cups powdered sugar
1/4 cup milk
1/4 cup butter or margarine
1/2 cup peanut butter
1 teaspoon vanilla
Turn this recipe into a puzzle! [click]

Directions:

Combine all ingredients and beat until smooth and creamy.

Molten Chocolate Cinnamon Cakes

(recipe from Cook's Illustrated, The Best Recipe)
These can be made with our without the cinnamon, add a pinch of chili pepper for a bold flavor.. it will really bring out the sensuality of the chocolate ~ 2 large pinches to 1/4 teaspoon pasilla or ancho dried chile pepper powder (or a combination)

8 oz. bittersweet or semisweet chocolate, coarsely chopped
8 oz. (1 stick) unsalted butter, plus more for ramekins
4 large eggs
1 large egg yolk
1 tsp vanilla extract
¼ tsp salt
½ cup sugar
2 Tbsp all purpose flour
½ tsp ground cinnamon, optional

Preheat oven to 400 degrees F. Generously butter and flour 8 small ramekins or custard cups. Place the ramekins on a baking sheet.

Melt the chocolate and butter together in a large bowl set over a pan of barely simmering water. Do not let the bowl touch the water, instead using the steam to gently and indirectly heat the chocolate. Stir the chocolate occasionally for even melting. Once melted, remove from heat and set aside to cool.

Beat the eggs, yolk, vanilla, salt and sugar with an electric mixer on high speed until mixture lightens in color and triples in size, about 7-8 minutes. Add the cooled chocolate and the flour (and cinnamon) to the egg mixture and gently fold together without deflating the eggs too much. The batter will be foamy.

Ladle the batter equally into the 8 ramekins. Bake for 12 minutes, until the outside is set and the center is still jiggly. Loosen the cakes by running a knife around the edge and invert it on a plate. Let cool 30 seconds – 1 minute and lift off the ramekin. Serve immediately with whipped cream, ice cream, or a strained fruit puree. Serves 8.

These can be made the day before, refrigerated and baked the next day with decent results, although the same day is preferable.