Mini Banana Cream Pies

My Daughter and I- Mini Banana Cream Pies

Quite a while back, we posted our famous Faux Banana Cream Pie and it’s still one of our all-time favorites. It’s the perfect combination of easy and totally delicious. Not only is it a favorite in our family, it’s also one of our more requested desserts for bringing to potlucks and events.

We had a friend’s bridal shower a few weekends ago, and the hostess asked us to make banana cream pie. For a fun twist, we decided to make them single serving, displayed in little mason jars. Even though serving the dessert in jars made prep a bit more time-consuming, the end result was so fun! It was such a cute and perfect for the bridal shower.

My Daughter and I- Mini Banana Cream Pies 1

Mini Banana Cream Pies

1 1/2 cups graham cracker crumbs (about 1 1/2 packages, crushed in food processor)
2 T sugar
1/3 cup butter, melted
3 bananas, sliced
1 8 ounce package cream cheese, softened (I use low fat)
2 packages instant vanilla pudding, 4 serving size
3 1/2 cups milk ( I use 1%)
1 8 ounce tub Cool Whip, thawed

Melt butter, and mix with the crushed graham crackers and sugar. Mix well, and then press into the bottom of the mason jars. I used a cookie scoop to measure and press the crust down into the jars. Arrange sliced bananas on top of crust. Beat cream cheese in a large bowl until smooth, gradually beat in milk and pudding mixes. Beat until well blended – but don’t worry if you see some cream cheese globs, it’s fine. Spread pudding mixture over the banana slices. Spread Cool Whip over pudding. Refrigerate 3 hours or until ready to serve. It’s good the next day, but after a couple days the bananas start getting sort of funky, so eat it for breakfast!

Cindy & Jordan 

{More} Cinnamon Rolls

My Daughter and I- More Cinnamon Rolls

If my memory serves me, this is our third cinnamon roll recipe. We posted our old favorite, homemade cinnamon rolls and then we shared our recipe for yummy, super quick, shortcut rolls. And now, another delicious cinnamon roll recipe coming your way!

Clearly, we love homemade cinnamon rolls around here- we’re always on the hunt for the perfect recipe!

My Daughter and I- More Cinnamon Rolls 1

 

{More} Cinnamon Rolls

 
Ingredients:
1 1/4 cup milk (heated approximately 1 minute in microwave)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
3 teaspoons instant active dry yeast

Cinnamon Filling (see recipe below)
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

Cream Cheese Frosting (see recipe below)
4 ounces cream cheese, room temperature
1/2 cup butter, room temperature
2 cups powdered (confectioners) sugar
1 teaspoon pure vanilla extract
Small shake of cinnamon, more or less to taste

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and cinnamon and mix until creamy. Frost the still warm cinnamon rolls or refrigerate until you’re ready to use. If you make ahead and refrigerate the frosting, allow it to come to room temperature for easier spreading.

Directions: I made my dough in my stand mixer. It made it very simple. No kneading necessary. In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using the paddle attachment, mix everything together until a soft dough starts to form.

Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can’t judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Change to your dough hook and knead in the mixer for 8 to 10 minutes. Cover the bowl with plastic wrap and let rise until double in size, about 1 hour. I put the bowl into my oven that I have slightly heated and then turned off.

Butter a jelly roll pan; set aside or a large cookie sheet with edges. I prefer the larger size to allow the cinnamon rolls to expand.

After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently). Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.

Frost while still warm with the cream cheese frosting listed above.

Cindy

French Breakfast Puffs

My Daughter and I- French Breakfast Puffs

I attend a High School girls’ Biblestudy on Tuesday morning’s that runs during the school year. The study starts at 6 A.M., so we eat breakfast together while we talk about our Biblestudy book. Every week, a different girl brings breakfast for everyone, and last week was my day to bring food. I made these delicious breakfast muffins and everyone loved them! They remind me a bit of coffee cake- yummy muffins rolled in butter and coated in cinnamon sugar. The muffins that were leftover from study went to work with my dad, and the guys there loved them too- definitely a hit all around 🙂

My Daughter and I- French Breakfast Puffs 2

French Breakfast Puffs

Ingredients:
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground Nutmeg
1 cup Sugar
2/3 cups Shortening (Crisco)
2 whole Eggs
1 cup Milk

1 cup Sugar
2 heaping teaspoons Cinnamon
1 stick butter

Preparation Instructions:
Preheat oven to 350 degrees. Lightly grease 18 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 1 stick of butter. In a separate bowl, combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

 

Jordan 

Sweet Potato and Zucchini Frittata

My Daughter and I- Sweet Potato and Zucchini Frittata

We are finally getting a few veggies from our garden- for some reason our garden this year has been really disappointing, but I was able to harvest a few zucchini the other day. I also had some leftover roasted sweet potatoes that had a bit of sausage in it. I sliced up the zucchini and reworked our original frittata recipe – here are the delicious results.

My Daughter and I- Sweet Potato and Zucchini Frittata 2

Frittata
2 T olive oil

1 1/2 zucchini, sliced

Approximately 2 cups of some sort of potatoes; if frozen, thaw a bit. If raw, cook in microwave a bit before.

10 to 12 eggs, beaten

1 1/2 cups cheese, grated. Use whatever kind you like. I had some Colby Jack and some Cotija cheese, which is a crumbly white cheese, made from cow’s milk. It originates from Mexico and has a delicious salty flavor.

Salt & pepper to taste

 

Preheat oven to 375*
In oven proof skillet pour in about 2 T olive oil, sauté sliced zucchini until softened a bit. Add potatoes and heat through. Now it’s time for the eggs and cheese. Crack your eggs into a bowl, using a fork, beat until frothy. Add in the cheese of your choice and mix again. Set aside for a minute. Using a spatula spread veggies out evenly on bottom of pan and now pour in the eggs and cheese. Do not stir. Turn heat up to about medium high and let cook for about a minute, you want the bottom to get a little brown. Now pop the entire pan into the preheated oven and cook for 10-15 minutes. The eggs will puff up a bit. Cook until no longer jiggly, but watch that they don’t get too brown on top. Remove from oven and let sit for a minute or two and then slice into wedges. We served ours with salad and fruit.

Cindy