Southern Banana Puddin'

It has been right at a year now since John and I made our way to the Ozark, AR and had the best banana pudding.  Actually John ordered the banana pudding I made the mistake of ordering a fake peach cobbler which was inedible.   He said he handn't had banana pudding like that.  It was fluffy, creamy, sweet and packed with nilla wafers and fresh banana.  Sounds like your typical banana pudding description doesn't it?  Well this isn't just a instant pudding recipe, although it does have some in it.  There are a few other tweaks as well.   For the fact I do not think y'all are complete nimrods reading my blog I only am posting the final product instead of my usual step by step pictures.  The recipe is short sweet and includes a mixer.. Those picture wouldn't have thrilled you at all =)

I am sharing this simple and easy dessert recipe for the mere fact not everyone has time for the "from scratch" recipe every time

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Southern Banana Puddin'

1 - 14oz can of sweetened condensed milk

1 1/2 c ice water

1-3.4oz box of instant vanilla or banana pudding mix

8 oz cream cheese (optional)

3 cups of heavy whipping cream (whipped to stiff peaks)

Vanilla Wafers

Fresh Banana (If slicing for later use toss with a few TB of lemon juice to keep from browning)

In a medium size bowl combine 14oz can of condensed milk with your 1 1/2 cups ice water (remove ice chunks before adding).  Mix with a whisk until combined, then add your pudding mix.  You want to mix this for a few minutes before adding the optional 8 oz cream cheese.  If adding the cream cheese mix in now on medium speed until combined then place in fridge to let it completely set.  

If you did not pre whip your chilled whipping cream you can do so now until it forms stiff peaks.  Do not over beat.  You will end up with butter and it will leave a greasy coating in your mouth when eating.

Once your whip cream is ready, fold into your pudding mixture until well combined.

You can layer your banana pudding in individual glasses (martini, mason jars etc.) or make it in a trifle bowl, or even put it in a foil pan for a BBQ drop off.  The point is it's very versatile and the presentation possibilities are endless but always look classy!

I ate this while typing the blog... I didn't add the cream cheese  to this batch but I wish I had.  It really cuts out the too sweet taste and really balances it out.  Plus I love cream cheese in anything.  Even with out it though I have to say I had to stop myself from sticking my tongue in the glass to lick the rim.      

I hate the black table top, but the sun had set and I didn't have good lighting anywhere to take a great springy/summer picture.

Starbucks Chocolate Cinnamon Muffins

 When my Mom and I make a trip to Amarillo, it usually ends with us stopping at Starbucks for a sweet black tea and chocolate cinnamon bread.  My Mom is the one who even got me wanting this stuff in the first place.  I usually want vanilla bean scones or the berry pound cake.  I will never make that mistake again ;) This stuff is addicting.  Its moist, bitter, sweet, and then its spicy. Not hot spicy, I mean cinnamon, ginger and cloves.  It is sooooo good.  I usually tend to keep spiced bread recipes stowed away for fall this one I will use all year long.

Starbucks Chocolate Cinnamon Bread

3 sticks of unsalted butter (room temp)

3 cups of granulated sugar

5 large eggs (room temp)

2 cups AP flour

1 3/4 cup cocoa powder

1 TB cinnamon

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1/4 cup water

1 tsp vanilla

Start by creaming together 3 sticks of unsalted room temp butter with 3 cups of granulated sugar.  Beat on medium speed until light and fluffy.  This could take up to 5 minutes to achieve. 

Once your butter is creamed add your room temp eggs one at a time until fully incorporated. 

If you are a multi-tasker you can begin to measure out your dry ingredients.  

In a mixing bowl sift together 2 cups AP flour, 1 3/4 cup cocoa, 1 TB cinnamon, 1 tsp salt, 1/2 tsp baking soda, & 1/2 tsp baking powder.

Also in a liquid measuring cup add 1 cup buttermilk, 1/4 cup water and 1 tsp vanilla.

To your butter and egg mixture begin adding your dry ingredients.  You will alternate between dry ingredients and the milk mixture 3 times beginning and ending with your dry ingredients.  

Mix until just incorporated.  By the way if you are not sure what a pretty batter is well this is it.  It's a smooth, creamy texture and the color screams chocolate.  Its not too wet and its not too dry.  So now you know :)

Scoop batter into lined muffin pans, or grease and flour 2 loaf pans.   You can now mix up the chocolate cinnamon sprinkle for the top.

Cocoa-Spiced Sugar Crust

Mix together:

1/4 cup granulated sugar

1 tsp cinnamon

1/2 tsp cocoa powder

pinch of ginger

pinch of cloves

Generously sprinkle on top of the muffin batter.  

Bake at 375 for 17 minutes if you are baking muffins.  Bake at 375 for 35-45 minutes for a loaf.

I made the muffins today because this was a pregnancy craving and I didn't think I could make it the full 45 minutes on waiting for the loaf to finish!!

These muffins are light, moist, chocolaty, spicy and just out of the world.  You can eat them for breakfast, make them for a brunch of even have as a dessert.  I wouldn't stop at just one either!!  My Husband had eaten three before I got then out of the pan to take pictures.  He is a icing man also so he suggested a glaze over the top.  I have no problem with that but why fix something that is not broken!