Ingredients

• 1 cup butter
• 1 cup brown sugar
• 2 tsp vanilla
• 3 tbsp corn syrup
• 1 package graham crackers
• 1 package semi-sweet chocolate chips
• nuts or heath bits

Directions

1. Line a large sheet pan with sides with either aluminum foil or a silicone mat

2. Cover the bottom of the pan with a single layer of graham crackers

3. In a saucepan combine butter, sugar, vanilla and syrup, heat over medium heat until all ingredients are combined

4. Place a candy thermometer in the pot and cook the mixture to hard ball stage

5. Pour the mixture over the graham crackers

6. Place in a 375 degree oven for 7-8 minutes until the entire toffee mixture bubbles

7. Remove from oven and let sit for 2 minutes

8. Sprinkle the chocolate chips on top evenly

8. Let sit for 2 minutes

9. Spread the now melted chocolate chips evenly over the top of the toffee

10. Sprinkle the top with either chopped nuts or Heath bits

11. Chill for 1-2 hours

12. Break into pieces

Can be stored in an airtight container for up to 2 weeks 

• 1 box cake mix (any kind)
• 1 box pudding mix (regular size, instant kind)
• 1 cup oil
• 4 eggs
• 2 cups milk
• 1tsp vanilla

1. Combine all ingredients
2. Beat on high 2-3 minutes
3. Pour into a greased tube pan

4. Bake at 350 for 50 minutes (until toothpick comes out slightly moist)

Guinness Chocolate Cake, Jamieson Whiskey Ganache and Irish Cream Buttercream Icing. A few days late for St. Patrick’s day, but hey, I’m party Irish every day!

I followed the cake recipe from Smitten Kitten.  The batter is black as the inside of a cow.  I made giant size cupcakes and cooked them for about 22 minutes.

For the ganache

• 4oz bittersweet chocolate
• 1/3 cup heavy cream
• 2 tablespoons Irish Whiskey
• 6 tablespoons powdered sugar

Cook over low heat until smooth, stirring often.

Stash in the refrigerator to thicken up.  Once its thickened but not set, spread it over the top of the cooling cupcakes

Stick the cupcakes in the fridge to chill the ganache and make your buttercream

I HIGHLY recommend that you use the Smitten Kitchen buttercream recipe and procedure, it made AMAZING buttercream

Pipe or spread the buttercream on anyway you like

Dig in and enjoy!

My great aunt Irene made the best banana bread ever. Unfortunately she passed away before I got her recipe. For years now I have been trying to reproduce it. After several years of variations this one is very close.  I make several loaves at a time and freeze it.  Its great to take camping or to family gatherings.

Tip: When bananas start to go brown, place them in the freezer then take them out about an hour  before you start making your bread

Ingredients
¾ cup of dark brown sugar
¾ cup of granulated sugar
2 eggs
½ cup butter
½ cup buttermilk
2 ½ cup all purpose flour
2 cups of very ripe bananna, mashed
1 cup (8oz) sour cream
2 tsp vanilla
1 tsp cinnamon
1 tsp salt
1tsp. Baking soda
1 ½ cups blueberries (fresh or frozen)

Instructions
1. Cream together eggs, butter and sugars until smooth and creamy

2. Add buttermilk, vanilla, cinnamon & sour cream
3. Mix until smooth
4. Add bananas & mix (will not be smooth)
5. Add salt, baking soda & flour
6. Mix well
7. Mix in blueberries

Preheat oven to 350 degrees.

Spray one large (9×5) loaf pan with non-stick spray, & pour in batter

Fill a small oven safe bowl or pot with water and place it in the oven alongside the filled loaf pan

Bake for 45-50 minutes, until a toothpick inserted into the center comes out slightly wet but not gooey

Remove from oven and let cool in pan for 5 minutes

Turn out onto a cooling rack for 15 minutes

Wrap tightly in plastic wrap to retain moisture

Freezes very well!

(Chocolate Pecan Candied Bacon Cookie)

This may be the worlds best cookie.  Its crisp around the edges, chewy in the middle, the chocolate covered pecans give a nice texture and the candied bacon just sings in your mouth.  Divine.

Candied Bacon

• 1 pound thick cut bacon
• 1 cup brown sugar
• ½ cup honey

1. Preheat oven to 375
2. On a baking sheet with sides, lay out one pound of thick cut bacon. Cover each slice with brown sugar and drizzle with honey.
3. Bake for 10-12 minutes.
4. Turn bacon over and coat with brown sugar and honey then return to the oven for an additiona 10-12 minutes.
5. Let cool partially and remove from pan and set aside.
6. Once cooked chop into medium size pieces

Chocolate Covered Pecans

• 1 10oz bag chopped pecans
• 8 oz melted chocolate (mik, semi, bitter or dark as you prefer)

1. Melt chocolate in the microwave (about a minute and a half in 30 second increments stirring between each increment)
2. Pour pecans into chocolate and stir well to coat
3. Spread pecans on wax paper or baking mat and refrigerate until set
4. Remove from refrigerator and break into pieces. Return to refridgerator until ready to use

Cookie Dough

• ½ cup butter
• 1 cup shortning
• 3 eggs
• 1 ½ tbsp vanilla
• 1 cup brown sugar
• 1 cup white sugar
• ½ tsp salt
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 3 ½ cups flour

1. Cream together butter, shortening, eggs, vanilla and sugars.
2. Add salt, baking powder, baking soda and flour.
3. Mix well

Cookies

1. Fold Candied bacon and chocolate covered pecans into the cookie dough.
2. Scoop about 2tbsp of dough into balls on a parchment lined cookie sheet (its best to use a disher for even cookies, they bake more evenly and you’ll have consitently good cookies)
3. Bake at 350 for 10-12 minutes until edges are lightly brown
4. Cool on pan for 3-5 minutes, then remove to a cooling rack

1 baked pie shell, homemade or store bought.  I recommend Pillsbury if you are getting it from the store, they are as close to homemade as you can get

Cream filling

• 1 cup white sugar
• 2 cups milk
• 2 egg yolks
• 1/8 cup PLUS 1 tbsp. Cornstarch
• 1/8 tsp. Salt
• 1 tbsp. Butter
• 1 tsp. Vanilla
• 1 tablespoon banana rum

Banana’s Foster layer

• 3 medium bananas, peeled and sliced int 1/4″ rounds
• 1/2 stick of butter
• 1/2 cup brown sugar
• 2 tablespoons banana rum

Whipped Cream Topping

• 2 tablespoons grand marnier
• 2 cups heavy cream
• 1/4 to 1/3 cup powdered sugar
• 1/2 tsp cream of tarter

Directions

Cream Filling

• In a saucepan (I like to use a heavy one that conducts heat well) combine, sugar, cornstarch and salt.
• Add the milk and egg yolks.  Turn the burner on LOW heat and whisk ingredients together until no lumps are present.

• Still using the whisk stir slowly, and constantly.

• Slowly increase the heat over the next 15 minutes,  (but not going over medium or you WILL burn the custard and come out with a nasty mess) continuing to stir constantly.
• After about 15 minutes the mixture will start to thicken, watch closely for the first bubble to appear.  When the first bubble appears to indicate that it is boiling, set a timer for one minute (no more, no less) and stir the mixture, at a slow boil for one minute.
• After the one-minute take the mixture off the heat and add the butter and vanilla and rum.
• Set aside and make your bananas foster filling

Bananas Foster Layer

• Melt butter in a skillet and then add bananas

• Cook for about one minute until bananas start to brown on the bottom

• Add rum and brown sugar and cook for about 2 minutes until sugar is dissolved and bananas are starting to carmelize
• Layer the bananas in the bottom of your baked pie shell

• Pour the cream filling on top

• Chill for AT  LEAST on hour, 2 is better. Near the end of the chilling time, make your whipped cream topping

• In a stand mixer with a whisk attachment (or using a hand mixer of you don’t have a stand mixer, or if no other options are available, I have done this BY HAND before, I don’t recommend it), pour the COLD whipping cream. IF using a bowl never use a plastic bowl, your cream won’t whip properly.
• Start the  mixer off on the second to lowest setting and let it go for a minute or so then add the cream of tartar
• Increase the speed (to about medium) and let it whip for about 2 minutes

• Start adding the powdered sugar a few tablespoons at a time, letting each addition mix well, this is a very personal taste thing, I think I usually add somewhere between 1/4 and 1/3 cup of sugar, you want it to be LIGHTLY sweetened else it will overpower the nice custard.
• Just before it becomes stiff add the Grand Marnier and finish whipping

Be careful not to over whip the cream, you want it stiff but not unspreadable, and defiantly not butter!

• Once the pie has chilled add the whipped cream on top, I like a nice hearty amount, but use the amount you feel comfortable with

You can cut and serve this now, but I recommend chilling another 30 minutes to an hour

So here is  your weekend project

Printable Recipe

Cream Pie Base (Vanilla Custard)

• 2 cups white sugar
• 4 cups milk
• 4 egg yolks
• ¼ cup PLUS 2 tbsp. Cornstarch
• ¼ tsp. Salt
• 2 tbsp. Butter
• 1 tsp. Vanilla

Directions

• In a saucepan (I like to use a heavy one that conducts heat well) combine, sugar, cornstarch and salt.
• Add the milk and egg yolks.  Turn the burner on LOW heat and whisk ingredients together until no lumps are present.
• Still using the whisk stir slowly, and constantly.

• Slowly increase the heat over the next 15 minutes,  (but not going over medium or you WILL burn the custard and come out with a nasty mess) continuing to stir constantly.
• After about 15 minutes the mixture will start to thicken, watch closely for the first bubble to appear.  When the first bubble appears to indicate that it is boiling, set a timer for one minute (no more, no less) and stir the mixture, at a slow boil for one minute.
• After the one-minute take the mixture off the heat and add the butter and vanilla.
• This is now finished vanilla custard, which can be made into several delicious kinds of pies.

Coconut Cream Pie

Add ¾ cup of shredded coconut to the mixture after it is finished and pour into 2 pre-baked pie shells (the Pillsbury ones are awesome, really close to homemade).

Chill for at least 1 hour

Then top with whipped cream and toasted coconut. (see below)

Mini pies made in cupcake cups are also amazing

Banana Cream Pie

Slice 4 medium sized bananas into ¼ inch pieces and place them to completely cover 2 pre-baked pie shells.  Pour the finished custard on top and chill for at least 1 hour before serving

Chocolate Cream Pie

Melt 1-½ cups of semi-sweet chocolate chips and add to the finished mixture.  Pour into two pre-baked pie shells and chill for at least 1 hour before serving.  Can be topped with whipped cream and chocolate shavings.

Pumpkin Cream Pie

Add 1 cup of pureed pumpkin and 1 tsp. of pumpkin pie seasoning to the finished mixture and pour into two pre-baked pie shells.

Whipped Cream Topping

• 1 quart heavy cream
• 1 tsp cream of tartar
• 1/3 cup of powdered sugar

Directions

• In a stand mixer with a whisk attachment (or using a hand mixer of you don’t have a stand mixer, or if no other options are available, I have done this BY HAND before, I don’t recommend it), pour the COLD whipping cream. IF using a bowl never use a plastic bowl, your cream won’t whip properly.
• Start the  mixer off on the second to lowest setting and let it go for a minute or so then add the cream of tartar
• Increase the speed (to about medium) and let it whip for about 2 minutes

• Start adding the powdered sugar a few tablespoons at a time, letting each addition mix well, this is a very personal taste thing, I think I usually add somewhere between 1/3 and 1/2 cup of sugar, you want it to be LIGHTLY sweetened else it will overpower the nice custard.
• Be careful not to over whip the cream, you want it still, but not unspreadable, and defiantly not butter!
• If your pie is not cool yet you can stick the bowl in the the refrigerator for up to an hour

Toasting Coconut

I like to use slightly stale coconut to toast, it toasts better.

Spread about 1/2 cup of shredded coconut on a baking sheet, park under the broiler for about 45 seconds.  Watch it CLOSELY it burns in a heartbeat and oy does that stink!

You are limited only by your imagination, this recipe is very versatile.

First, pound out some chicken breast fillets flat.

Breadcrumb Mix

• 1/2 cup panko bread crumbs
• 2 tbsp grated parmesean/romano cheese
• italian seasoning
• 2 tbsp margarine
• 1 tsp garlic powder

Spread the crumb mixture over the flattened chicken breasts

Roll up the chicken around the breadcrumbs (jelly roll style)

Slice each roll into 3 or 4 pieces (depending on the size), and thread 3 or 4 slices on a skewer.  Then sprinkle with some of the remaining crumb mixture

Put the chicken in the oven at 375 for about 25-30 minutes.

Meanwhile put water for pasta on to boil and start the sauce

Sauce

• 2 tbsp margarine
• 2 tsp garlic
• 3/4 cup lemon juice
• salt
• pepper

Mix everything together in a small sauce pan and stir while the butter melts.   I then transfered it to a bowl and used the immersion blender to make it smooth and a bit more homogoneous.

Plate the chicken and pasta, drizzle sauce over both.

Get the pdf of this recipe

It was a lot of fun and all of the food was great.

For the Pork Wellington, you saute mushrooms and onions, stuff them inside a pork loin then roll that in prosciutto

.

Then that whole thing is wrapped in puff pastry dough.

Meanwhile, the potatoes are boiling and once those are done we SMASH them (sorry this was too intense for pictures)

Once we get the dinner items in the oven we start the batter for the chocolate lava cakes

You have to separate eggs

Melt chocolate into butter

Mix in some sugar and flour

Put it in the greased cups

Have a little pink wine out of a tumbler

Snack on some sausage and cheese

FINALLY the food is ready to come out of the oven. But the wellington has to rest for 10 minutes!

But finally, its dinner time

NOM! NOM! NOM!

Throw the lava cakes in the oven while eating.

If the lava cakes won’t come out of their ramekins intact, that’s okay, spoons work!

Matthew, do you like chocolate?

Play an enthusiastic game of Farkle to work off some calories

And round off the evening with a bit of snow

I will post the Pork Wellington recipe I used soon.