This summer, I've been entertaining a lot. So on my quest to find new dessert recipes, I stumbled upon this Banana Cream Pie Parfait from What's Gaby Cooking. A childhood favorite of mine, banana cream pie has always been the perfect end to a delicious meal. Perfect for parties, last minute gatherings, and summer soirées, I had to try this banana recipe. Both tasty and easy to make, this recipe can also be made ahead of time leaving you more time at the party and less time in the kitchen. Try these delectable summer treats both you and your guests will love now!
For the Crust:
- 2 Cups vanilla wafers, crushed
- 1/8 Cup white sugar
- 6 Tablespoons butter, melted
For the Vanilla Pudding:
- 2 Cups almond milk
- 3/4 Cup heavy cream
- 1/2 Cup sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons all-purpose flour
- 1/4 Teaspoon kosher salt
- 5 Large egg yolks
- 1/4 Cup unsalted butter, cut into 1/2" cubes
- 1 Vanilla bean, seeds removed
For the Whipping Topping:
- 1 Cup heavy cream
- 1/4 Cup powdered sugar
- 2 Ripe bananas
For the Crust:
1. Place the vanilla wafers and sugar in the bowl of a food processor. Pulse to break the wafers up and then process for 1-2 minutes until the crackers are the same consistency as the sugar. Add the melted butter and pulse to combine so the crackers look just damp. Remove the mixture from the food processor and transfer to a baking sheet. Heat the oven to 375° F.
2.Bake the crumbles for about 10 minutes. Remove from the oven and let cool.
For the Vanilla Pudding:
3. Bring vanilla almond milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add the egg yolk to the sugar mixture and whisk until smooth but very thick. While whisking constantly, gradually add the warm almond milk mixture to yolk mixture. Once the 2 mixtures are fully combined, return everything back to the saucepan and cook over medium-low heat, whisking constantly, until thick, about 2–3 minutes. Add the butter and vanilla and stir until the butter has melted.
4. Transfer everything to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set.
For the Whipped Cream:
5. Using an electric mixer or whisk, beat heavy cream and powdered sugar until medium-stiff peaks form. Cover and chill. ** If you’re in a pinch for time, grab a tub of Cool Whip. It makes for the most gorgeous dollop EVER! **
6. Arrange 8 small glasses on a clean surface. Layer in the pudding, whipped cream, sliced bananas and crumbled wafer mixture. Serve with a dollop extra whipped cream.
Lately I've really been into poke cakes. And if you don't know what a poke cake is, it's basically a cake that you poke holes in after baking. The holes are then filled with a liquid or some type of filling like condensed milk, pureed fruit, chocolate cream, or pudding to infuse extra flavor into every bite. Poke cakes also tend to be a go-to of mine for parties since they are not only simple to make and delicious but super pretty when cut into.
This weekend, start your 4th of July festivities with this fun 4th of July inspired Strawberry & Blueberry Poke Cake recipe I stumbled upon from Dashing Dish. So fresh and tasty, your friends and family will be begging you to make this poke cake every 4th of July.
*Note: The estimated time to make this recipe is 4hrs or overnight
For the cake:
- 1 box of white cake mix
- 5 egg whites (or 2 whole eggs)
- 1/3 cup plain fat free Greek yogurt
- 1cup water
For the strawberry jello:
- 1 1/2 cups fresh strawberries
- 1/2 cup water
- 2 tbs sugar
- 1 tbs unflavored gelatin
For the blueberry jello:
- 1 cup fresh blueberries
- 3/4 cup water
- 2 tbs sugar
- 2 tbs unflavored gelatin
For the whipped frosting:
- 1 cup cold milk
- 1 small package of instant white chocolate pudding
- 2 (8oz) containers of Cool Whip
Optional: Additional blueberries and strawberries for decorating
1. Preheat oven to 350 degrees. Spray two 8 inch round cake pans with non-stick spray.
2. In a large bowl, combine cake mix, egg whites, yogurt, and water. Beat until cake mix is smooth. Bake cakes for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool to room temperature, but leave in cake pans.
3. In a small saucepan, combine strawberries, water, and sweetener, and bring to a boil. Reduce heat; simmer, uncovered for 3-5 minutes or until berries are soft enough to mash. Place strawberries in a strainer, and mash over a bowl, to remove strawberry pulp from strawberry sauce. Dissolve gelatin in strawberry syrup, and stir, (be sure to do this while it is still hot so the gelatin dissolves). Let cool to room temperature. Repeat with blueberry sauce.
4. Use a skewer to poke holes in the top of each cake layer, (cakes should still be in pans, and completely cooled at this point).
5. Pour cooled strawberry syrup over one cake layer, and the blueberry syrup over the next. Cover cake pans, and place cakes in fridge until gelatin is set, about 2 hours.
6. To make the frosting, whisk together the milk and pudding mix until smooth. Fold in cool whip, until smooth. Chill frosting in the fridge until the cake is completely cooled, and ready to be frosted.
Remove cake from cake pan by running a knife around the edge of the pans. (Run outside of pan under warm water if cake is difficult to remove. This will loosen the gelatin).
Remove the strawberry cake, and place on a cake stand, (or serving plate of choice). Spread 1 cup of the whipped topping over the cake. Top with the blueberry cake. Frost the cake with the remaining whipped cream.
Decorate with additional blueberries and strawberries if desired.
Chill for at least one hour before serving. Enjoy!
Lately, we've been trying to wean ourselves off of coffee. Don't get us wrong, we love coffee but we hate the shakes and headaches we get after consuming it. So, on our quest for a substitute, we found matcha, a finely ground powder of specially grown and processed green tea. Traditionally, the Chinese and Japanese tea ceremony centered on the preparation, serving, and drinking of matcha as a hot tea and embodied a meditative spiritual style. However, in modern times, matcha has come to be used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes (our fav), and a variety of Japanese confectionary.
Aside from it's delicious taste, matcha green tea has many health benefits. It's high in antioxidants which fight against the negative effects of UV radiation and prevents a number of life-threatening maladies. Matcha enhances calm as well as boosts our memory and concentration. In addition, matcha increases our energy levels and endurance, burns calories, and detoxifies the body, fortifying the immune system as well as improving cholesterol.
Now that you know a little bit more about our new go-to morning drink and it's benefits, we thought we'd share our favorite matcha green tea latte recipe. Make hot or cold, we love them both ways!
- 1 tsp matcha green tea powder
- 2 tsp sugar
- 3 tbsp warm water
- 1 cup cold or hot milk (depends on what you like)
1. Spoon the matcha green tea powder and the sugar into a cup.
2. Add the warm water and mix with a spoon or with a whisk until it is a smooth dark green paste to ensure no lumps form.
3. Warm the milk in a small saucepan (or microwave for 45 seconds) and pour into the cup until nearly full. Use cold milk for an iced latte.
4. Use a whisk to mix the paste and milk together until smooth and light green in color.
5. If you so wish, you can add a few sprinkles of matcha green tea powder on the top for decoration. Or add ice for an extra cold iced latte.
We don't know about you but every chance we get to celebrate a holiday we do... for the food, of course! And with St. Patrick's Day approaching, we thought we'd share a fun and cute recipe we found from one of our favorite bakers, Alana Jones-Mann. Last year we taught you how to make Lucky Charms Munch so for this year, we thought we'd elevate our love for Lucky Charms with this Lucky Charmed Cake recipe. More aesthetically pleasing, this dessert will not only have your friends feeling lucky, it'll have you feeling proud you made something so beautiful without too much effort (or clean up). Enjoy!
- Lucky Charms cereal
- Buttercream frosting
- 2 (or more) cakes
- Food processor
- Frosting spatula
* Notes: before you start, bake two cakes of the same size. While they cool, take a box of Lucky Charms cereal and separate the marshmallows from the oat. Using a food processor, process a couple handfuls of oats. If you want to add a little color, throw in a few marshmallows before processing.
1. To assemble the cake, place your first cake layer on a cake plate. Use a knife to level the top of the cake (if necessary). Add a layer of buttercream frosting, as well as a thin layer of the processed cereal before adding the second layer of cake on top. Again, if needed, use a knife to level the top of your second cake layer.
2. Once you’ve assembled the cake add a layer of buttercream frosting (the crumb layer) around the exterior and place the cake in the fridge to set.
3. Once the frosting is set, add a second layer of frosting and then cover the frosted cake with the marshmallows.
4. Allow the cake to set in the fridge once more before serving. When cutting the cake, make sure to use a sharp knife to allow for clean cuts through the marshmallows.
I've always been a fan of cinnamon rolls and funfetti cake so when I found this recipe on Pinterest from The Little Epicurean, I had to try it. Fun, pretty, and tasty are just a few words to describe this breakfast/lunch/dinner treat. After all, with cream cheese frosting and rainbow sprinkles topping off a delicious dough, what could go wrong?
- 1/2 cup warm water, about 110 degrees F
- 1/2 cup whole milk, room temperature
- 2 1/4 tsp dry active yeast
- 1/4 cup + 1 Tbsp granulated sugar
- 1 large egg
- 1 large yolk
- 1 tsp fine sea salt
- 4 cups all-purpose flour*
- 5 Tbsp unsalted butter, room temperature
- 1/2 cup confetti sprinkles (I used pastel colors)
Cinnamon Sugar Filling:
- 1/3 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar, packed
- 1 Tbsp ground cinnamon
- pinch fine sea salt
Cream Cheese Frosting:
- 4 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 1/2 cup powdered sugar
- pinch of fine sea salt
- additional confetti sprinkles, to garnish
1. Dough: Sprinkle yeast over water and milk. Add 1 Tbsp sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and active.
2. In the bowl of a stand mixer, whisk together yeast mixture, remaining sugar, egg, and egg yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl. Use the dough hook attachment to mix together. Add another 1 cup of flour. Continue to knead on low speed, add softened butter 1 Tbsp at a time. Add remaining cup of flour and knead until the dough is smooth and cleans the sides of the bowl. Add confetti sprinkles and mix until evenly distributed in the dough.
3. Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour until double has doubled in volume.
4. Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14-inch rectangle. Spread 1/3 cup softened butter over dough.
5. Cinnamon Sugar Filling: In a bowl, mix together sugar, brown sugar, and cinnamon. Distribute cinnamon sugar filling and gently press into dough. Sprinkle sea salt.
6. Roll dough into a log, starting at the longer side. Slice the log into 12 equal parts. Place rolls in a greased 9 x 12-inch baking pan. Cover with plastic wrap and let rolls rest for 30-45 minutes at room temperature to allow rolls to rise.
7. Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 30-35 minutes until golden brown on top and the internal temperature of the rolls hit 185 degrees F. Allow rolls to rest for 5 minutes to slightly cool.
8. Cream Cheese Frosting: Beat together cream and butter until smooth. Add sifted powdered sugar and beat until smooth and thickened. Spread over warm cinnamon rolls. Top rolls with additional confetti sprinkles, if desired.
With the Christmas right around the corner, I wanted to share one of my favorite desert recipes, Irish Apple Cake, that I found from The Kitchen McCabe. Not only is this recipe perfect for the holidays but it's so delicious. A tender, soft cake with a sugar crunch AND creamy custard sauce, it's a wonderful way to end any delicious family meal.
For the cake:
- 3 cups flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 6 ounces butter
- 3/4 cup sugar
- 4 granny smith apples
- 2 eggs
- 3/4 cup milk
- 2 tablespoons sugar (for sprinkling on top)
For the custard:
- 6 large egg yolks
- 6 tablespoons sugar
- 1 1/2 cup whole milk
- 1 1/2 teaspoon vanilla
For the cake:
1. Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
2. Preheat over to 375 degrees.
3. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
5. Add the ¾ C. sugar to the flour mixture and mix in.
6. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about ¼" wide and then cut into 3 pieces.
7. Toss the apples into the flour mixture and combine them thoroughly.
8. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
9. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
10. Sprinkle the sugar on top of the cake.
11. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
For the custard:
1. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
2. Serve warm or cold over apple cake.
*Note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
On this cold rainy hump day, we thought we would share a special treat- our favorite chocolate chip cookie recipe, of course! Crispy on the outside, chewy on the inside, this cookie surpasses every other chocolate chip cookie you’ve had. Don’t believe us? Try it for yourself!
- 1 cup butter softened - 1 teaspoon baking powder
- 1 cup white sugar - 2 teaspoons hot water
- 1 cup packed brown sugar - 1/2 teaspoon salt
- 2 eggs - 2 cups semisweet chocolate chips
- 2 teaspoons vanilla extract - 1 cup chopped walnuts (optional)
- 3 cups all-purpose flour
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
In case you didn't know, we're all about the sweets, here, at Kiss & Wear. As long as it has sugar, we are fans! In fact, we like to joke that all of the babes at the office have "sweet teeth." With that said, it's no surprise that we decided to put up a post featuring some of our favorite no bake summer desserts. Not only are these recipes super easy to make but they're all delicious too. So ditch the over this summer and treat yourself (and your friends) to some of these goodies now!
1. Salty Peanut Banana Pudding
2. White Chocolate Blueberry Lasagna
3. S'mores Cheesecake
4. Cookies & Cream Meltaways
5. Individual Frozen Key Lime Pies
6. Raspberry-Buttermilk Ice Pops
Lately, I've been really into pie making. From bannoffie to apple crumble pie and peach pie, my oven has definitely been overworked this fall season. However, with Thanksgiving tomorrow, there is one more pie I need to make; pumpkin pie, of course! I've made many pumpkin pies in my lifetime and experimented a ton however, I've finally perfected what I think is the ideal formula for a rich pumpkin pie. It's not only delicious and much less likely to crack on top, it's something to be truly thankful for.
Hope you enjoy this recipe as much as the people you decide to share it with will!
- 1 (15 ounce) can pumpkin puree
- 3 egg yolks
- 1 large egg
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly grated nutmeg
- 1 9-inch unbaked pie crust
1. Preheat oven to 425 degrees F (220 degrees C).
2. Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg; whisk until thoroughly combined.
3. Fit pie crust in a 9-inch pie plate and crimp edges.
4. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
5. Bake in the preheated oven for 15 minutes.
6. Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.
*tip: Top with a dollop of whipped cream!
Nothing says fall more than pie. From fresh dutch apple to traditional pumpkin pie, it's not too hard to find out why this season happens to be my favorite when it comes to trying out new recipes and indulging a little bit. Something I'm not too much of a fan of? Pie crust. That is, until I stumbled upon this delicious and gorgeous cinnamon roll pie crust recipe from Pure Wow. Let the baking and wowing of guests begin!
- 1 Package pie crust
- 4 Tablespoons butter, melted
- 1/2 Cup brown sugar
- 2 Teaspoons cinnamon
- 1/2 Teaspoon pure vanilla extract
1. On a lightly floured surface, roll out the pie crust a few times to even it out to about ½-inch thickness.
2. In a small bowl, mix the butter with the sugar, cinnamon and vanilla extract to combine. Spoon the mixture into the center of the crust. Use a spatula to spread it evenly over the entire crust.
3. Starting with the side closest to you, roll the crust into a tight spiral. Cut the finished spiral into ½-inch-thick pieces.
4. On a lightly floured surface, use a rolling pin to roll each piece into a ¼-inch-thick round. Place the pieces in a pie plate, overlapping them slightly and pressing to seal. (If the pieces aren’t sticking together well, use a little water to help “glue” them.)
5. Continue placing rounds of dough in the pie plate until the entire plate is full; trim any excess hanging over the edge. Use the tines of a fork to press indentations all around the edge. Chill the crust well before filling and baking, and bake according to your preferred pie recipe.