Recipe courtesy of Top with Cinnamon.
Ingredients:
1 ½ cups shredded coconut
1 tsp vanilla extract
1/8 tsp salt
2 egg whites
1/3 cup granulated sugar
1/3 cup white chocolate, chopped
2 large bananas
4 oz semisweet chocolate, chopped
2 cups mini marshmallows
Directions:
Preheat your oven to 350 degrees. Line an 8-inch square tin with foil, then spray the foil with non-stick cooking spray or oil.
In a medium bowl, combine the coconut, vanilla, salt and egg whites. Stir in the chopped white chocolate and sugar. Press into the lined tin.
Wrap the bananas in foil. Place the foil-wrapped bananas and the coconut base into the oven separately. Bake for 25-30 minutes until the coconut base is golden brown and the bananas are dark and starting to seep a bit.
Immediately peel the bananas into a bowl and mash roughly with a fork. Spread the mashed banana over the coconut base and sprinkle on the chopped chocolate. Spread the chocolate evenly to cover the entire base and sprinkle with marshmallows.
Turn your broiler on and put the oven rack on the top third of the oven. Place the pan under the broiler for less than one minute, just until the marshmallows are toasted. Watch them closely! Remove from the pan and peel away the foil. Cut s’mores bars into 12 or 16 squares. You could also make these s’mores over the barbecue by making the base in the oven ahead of time and roasting the remaining ingredients over the heat. Enjoy!
Saturday, July 27, 2013
Berry Trifle with Pound Cake
Pound cake recipe from Martha Stewart. Berry Trifle recipe from Recipe Girl.
Ingredients:
Pound Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
Syrup:
1/4 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup water
Layers:
Pound cake
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
3 cups fresh blueberries
3 cups fresh strawberries
Directions:
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
Slice cake into 3/4-inch slices. Then brush over both sides of each cake slice. Quarter each slice.
Beat cream cheese with sugar on high speed until light and fluffy. Reduce speed to medium and slowly add cream. Continue beating until mixture resembles soft whipped cream.
Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. Scatter half of the blueberries and strawberries on top. Repeat layering with cake, cream cheese and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.
Ingredients:
Pound Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
5 large eggs, room temperature, lightly beaten
1/2 teaspoon coarse salt
Syrup:
1/4 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup water
Layers:
Pound cake
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
3 cups fresh blueberries
3 cups fresh strawberries
Directions:
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.
Slice cake into 3/4-inch slices. Then brush over both sides of each cake slice. Quarter each slice.
Beat cream cheese with sugar on high speed until light and fluffy. Reduce speed to medium and slowly add cream. Continue beating until mixture resembles soft whipped cream.
Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. Scatter half of the blueberries and strawberries on top. Repeat layering with cake, cream cheese and berries. Pile additional strawberries on top.
Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.
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