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Tuesday, May 26, 2015

Caramel Fudge Banana Cake

A delicious and moist banana cake is topped with a crunchy sweet caramel fudge frosting.


Caramel Fudge Banana Cake


I recently cleaned out the fridge freezer, since it wasn't freezing things properly. It was over stuffed so I brought some items to our chest freezer in the basement. While cleaning it, I found at least a dozen (if not more) frozen bananas. So I thawed a whole bunch of them and decided to have a banana baking day. I had seen this awesome looking banana cake recipe over at With a Blast and decided that I wanted to make a banana cake. I LOVE banana cake, but never make them because they are always so dense and heavy.

I loved that the recipe over at With a Blast used cake mix. I recently bought a few boxes, on sale, for last minute desserts, dump cakes, cookies etc. I don't mind using a box mix once in a while, especially for recipes I know would not be a delicious, if made totally from scratch (if any of you have an awesome moist and fluffy banana cake recipe from scratch, please share!). I altered Linda's recipe a bit and decided to top mine with a caramel fudge frosting, since I didn't have real caramel and I totally suck at making my own.
I did make a caramel glaze that I poured over the cake and let soak in overnight, before frosting.

This cake is fantastic! It is moist, fluffy and has a great banana flavour. The frosting hardens slightly when it sets up and adds a nice sweet and slightly crunchy contrast to the cake. Topped with toasted walnuts, this cake is a banana lover's dream!


Caramel Fudge Banana Cake



Caramel Fudge Banana Cake

1 box yellow cake mix (I used Duncan Hines)
2 tsp cinnamon
2 eggs
1/2 C sour cream
1/2 C water
1/4 C coconut oil, melted
3 large ripe bananas, mashed (about 1 1/2 C)
3 Tbs butter
1/2 C brown sugar
1/2 C icing sugar
1/3 C milk
1/2 C walnuts, for garnish

Frosting:
1 1/2C brown sugar
4 Tbs butter
6 Tbs milk


Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish; set aside.

In a large mixing bowl, beat together the cake mix, cinnamon, eggs, sour cream, water and melted (cooled) coconut oil, until smooth; about 5 minutes. Add in mashed bananas and beat for 3 minutes more. Pour into prepared baking dish and bake for 25-30 minutes; until a toothpick inserted in the center comes out clean. Remove cake from oven and immediately poke holes into it with a wooden skewer (poke a lot of holes!). 

In a small sauce pot, melt 3 Tbs butter over medium heat, Add in 1/2 C brown sugar, powdered sugar and milk; whisking until smooth. Pour over cake hot cake and spread out evenly. Let cake cool completely and let caramel glaze soak in for several hours.

For Frosting: Melt 1 1/2 C brown sugar, 4 Tbs of butter and 6 Tbs milk in a small sauce pan and bring to a boil, over medium low heat. Boil for 3 minutes, stirring constantly. Take off heat and cool, while stirring, until frosting is thick enough to spread. Spread evenly on cooled cake.

Place walnuts in a small skillet, over medium low heat. Cook, stirring occasionally, until walnuts begin to toast up and smell delicious. Remove from skillet and let cool. Sprinkle over iced cake.

Monday, May 25, 2015

Simple Supper Tuesday #113

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS



Layered Greek Ranch Dip- Swanky Recipes


Recipes that CAUGHT MY EYE




Slow Cooker Chicken w Mango, Black Beans and Corn Salsa- Electric Red Barn




Crock Pot Asian Pineapple Pork- Homemade Food Junkie




Banana Split Dream Dessert- Inspiration for Moms




Mini Strawberry Pies- Dad Whats 4 Dinner




Yummy Popsicle Recipes- Pink Heels Pink Truck




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The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
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Thursday, May 21, 2015

Crock Pot Sausage, Potato and Spinach Soup

Sausage, spinach and Creamer potatoes are slow cooked all day, to create a creamy and hearty soup.



Brrr, has it sure has cooled down the last few days. This spring has been a roller coaster ride of nice weather and cold weather. We will have a day with record breaking highs, then within 24 hrs we are down to below zero (that's zero celsius). Needless to say, it's been difficult deciding what to cook lately, LOL. One thing I can always count on, is having to use the crock pot, at least once a week.

Since the weather has turned cool again, I took the opportunity to make some soup. Now I am a total sucker for a good potato soup. There is just something about a creamy and hearty potato soup, that hits the spot on a crisp day. We had recently purchased delicious Italian sausages from a school fundraiser and I thought they would make a wonderfully flavourful potato soup. I knew I wanted to use Little Potato Company Creamer potatoes, because they are so easy to use and are full of potassium, due to their thin skins that do not require any peeling.



I chose to use the Baby Boomer varietal of Creamer potatoes, for my soup. Baby Boomers are the smallest varietal of Little Potato Creamers, and they have a delicious fluffy texture when cooked. By mashing a few of the Creamer potatoes while in the soup, it would thicken and become creamy and delicious.

This soup is simple, yet is seriously delicious, thanks to the Creamer potatoes. They cooked up perfectly in the crock pot and the thin skins melt in your mouth while enjoying the soup. They absorbed the wonderful flavour of the sausage and were the perfect way to add a delicious and comforting heartiness to this soup.



Sausage, Potato and Spinach Soup

3 large mild Italian sausages
1 small onion, chopped
2 cloves garlic, minced
1 Tbs Tarragon and Chive seasoning (or use 2 tsp of each)
5 C chicken stock
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1 1/2 C frozen spinach (or 2 C fresh)

Remove the Italian sausage from their casings and brown in a skillet, over medium high heat. 

Add browned sausage meat to a 6 qt crock pot, along with the Little Potato Baby Boomer Creamer potatoes, onion, garlic, chicken stock, tarragon and chive seasoning, salt and pepper. Cook on LOW for 6-8 hrs; until potatoes are fork tender.

Using a potato masher, smash potatoes in the soup, leaving some big rustic chunks. Stir in the spinach and sour cream, cover and cook until spinach is warm; about an additional 10 minutes. Serve while hot.


Disclosure: I received compensation in exchange for creating this recipe. As always, the opinions on this blog are my own.

Tuesday, May 19, 2015

Blueberry & Maple Mousse Parfaits #PureInfused

Blueberry mousse and maple mousse are layered in this stunning dessert, featuring Pure Infused Maple Syrups.

Blueberry & Maple Mousse Parfaits #PureInfused


Being Canadian, I grew up eating maple syrup. I remember how in grade school, we would go visit the sugar shack, every Spring and learn about how maple syrup was made. There was nothing better than eating freshly made maple syrup, poured over clean cold snow. The slightly sweet syrup would set up like a sticky toffee, for an amazing treat. 

Even now that I am older, I still cook with maple syrup. I always have a bottle in my cupboard. It is so versatile that I use it in many recipes. Ribs, desserts, granola- anytime I want to add a little something special to a recipe, I reach for maple syrup. So, when I had the chance to try Pure Infused Maple Syrup, I was extremely excited. Pure Infused Maple Syrup combines the many cultures found in Canada, into their maple syrups. Infused with all natural ingredients such as vanilla, lavender, chai, chipotle, lemongrass and cinnamon (plus a few others), Pure is an effortless way to add flavour to your sweet and savory meals. 


 #PureInfused


When I received my Pure Infused Maple Syrup, I was delighted to see the various flavours I would get to play with. Never had I had maple syrup infused with cinnamon, nutmeg and cloves, or with vanilla, cinnamon and star anise. I knew immediately that I wanted to make a dessert that incorporated these flavours that I love. I decided to go with homemade mousse. I wanted to pair the cinnamon, nutmeg and clove maple syrup with blueberries, but also wanted to use the vanilla, cinnamon, star anise syrup. The result was two delicious mousses that I layered into a glass, to make a decadent yet light dessert.

The syrups are lightly sweet with great maple taste and slight flavour undertones. You can taste every flavour at one point or another, while tasting the infused syrups. It is quite fantastic! I fell in love with the vanilla, cinnamon and star anise maple syrup. It has a warmth of vanilla and cinnamon with a hint of licorice at the end, due to the star anise. Absolute heaven in my books!

Blueberry & Maple Mousse Parfaits #PureInfused


Blueberry & Maple Mousse Parfait


Blueberry Mousse
¼ C Pure Infused Cinnamon, Nutmeg & Cloves Maple Syrup
½ C blueberries (I used frozen wild blueberries)
3 Tbs water
1 tsp gelatin

Maple Mousse
2 egg yolks
½ C Pure Infused Vanilla, Cinnamon & Star Anise Maple Syrup
1 tsp gelatine
1 Tbs warm water
2 C heavy whipping cream (35% cream)

for garnish
additional fresh blueberries
1/4 C Cinnamon Nutmeg & Cloves Pure Infused Maple Syrup


In a small bowl combine 1 tsp gelatine with 3 Tbs water; set aside.

In a blender, combine the blueberries and Cinnamon Nutmeg & Cloves Pure Infused Maple Syrup. Pulse until mixture is smooth. Pour into a small sauce pot and bring to a boil. Remove from heat and whisk in the dissolved gelatine. Pour into a bowl, cover and refrigerate until thickened.

In a second small bowl, combine 1 tsp gelatine with 1 Tbs warm water; set aside.

In a clean small sauce pot whisk the egg yolks with ½ C Cinnamon, Vanilla & Star Anise Pure Infused Maple Syrup. Whisking constantly, cook over medium heat until mixture thickens; about 3-4 minutes.

Remove from heat and whisk in the dissolved gelatine. Pour into a bowl and cover with plastic wrap, directly on the surface of the custard. Refrigerate until completely cool.

In a large cold mixer bowl (I put mine in the freezer for about 30 minutes), beat the heavy cream to stiff peaks. Separate the whipped cream into two separate bowls. In one bowl, gently fold in the blueberry mixture. In the second bowl, gently fold in the maple custard.

In a small sauce pot or skillet, simmer the remaining 1/4 C of cinnamon, nutmeg and cloves Pure Infused Maple Syrup, for 2-3 minutes. Let cool.

Layer blueberry mousse alternately with maple mousse, in a cocktail glass, or glass bowl; adding fresh blueberries between the layers. Refrigerate until ready to serve. Top with 1 Tbs of chilled thickened cinnamon, nutmeg and cloves Pure Infused maple syrup.


Disclaimer: "I was provided with Pure Infused Maple Syrups, for this review. As always, all opinions on this blog are my own".


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