Sunday School-Banana Nut Brunch Bundt

Banana nut brunch bundt, trying saying that three times fast!

The great news about this cake is that it’s practically dessert but the bananas make it totally ok for brunch, which means you’re a winner!

The cake is dense, flavorful and moist.  It’s so yummy with some scrambled eggs, some fruit salad, and it’s pretty easy!  You could definitely make it the night before and take it to brunch, super fancy style!

Love brunch, wish I could have it ever Sunday 🙂

Banana Nut Bundt

adapted from Taste of Home

1/3 cup butter

1 1/4 cups sugar

2 eggs

vanilla

2 large mashed bananas

2 cups flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

salt

1 cup sour cream

chopped walnuts

powdered sugar

Preheat oven to 350.  Grease a bundt pan, extra well!  I always freak out about it, so I use a lot of spray.

In a large bowl add the butter and sugar.  Cream with a mixer together until lighter in color and slightly fluffy.  Mix in the mashed bananas.

Add the eggs and vanilla to the butter mixture and mix well.

In a medium bowl mix together the flour, baking powder, baking soda and salt

Add 1/3 of the flour to the butter mixture and mix until incorporated.  Add 1/2 of the sour cream.  Add another 1/3 of the flour, then the last half of the sour cream and finally, the last 1/3 of the flour.

Scrape the sides of the bowl and then mix in the chopped walnuts.

Pour the batter into the greased pan.

Bake for 45-50 minutes or until a toothpick comes out clean.

Remove the cake from the oven and turn upside down on a cooling rack.  Allow to cool for 10 minutes.

When the cake is removed from the pan dust with powdered sugar and sprinkle some more chopped nuts on top.

Enjoy, my loves!

Love,

Keely

 

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Sunday School-Cinnamon Pancakes

Happy Sunday lovelies!

How was your week?  Were you up to anything exciting?

After a long week I always love a good Sunday brunch, these pancakes would be a wonderful addition to any brunch!

The are sweet and delicious and fluffy (thanks to some whipped egg whites).

They are a pretty extravagent breakfast that are super easy to make, which is always great!

recipe adapted from Erin Cooks

Cinnamon Swirl

1/2 cup sugar

2 tablespoons all-purpose flour

1 1/2 tablespoons cinnamon

1/4 tsp. salt

4 tablespoons butter (at room temperature)

In a small bowl, mix together all ingredients.  Using a fork mash everything together until it smooths out, at first it doesn’t seem possible but then it all comes together.  Set to the side

Pancakes

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

4 eggs, separated

1 cup milk

1 cup orange juice

4 tablespoons butter

In a medium bowl mix together the flour, baking powder, salt and sugar.

In a small bowl, mix the egg yolks, milk, orange juice and butter.

Add the liquid to the dry ingredients and whisk together.

In a separate bowl, whisk the eggs until they have formed stiff peaks.  The goal is for the whites to remain smooth and to not get “chunky” looking.

Add the egg whites to the rest of the batter and carefully fold in.  Do this by cutting through the middle of the whites and folding into the rest of the batter.  It will get nice and thick.

Grease a frying pan or a griddle and heat oven medium-high heat.  Add a swirl of the cinnamon filling and cook until the bubbles on top are popped or the edges turn golden brown.

Flip the pancakes and cook for another 2-3 minutes.  Remove from the pan and store in a warm place.

Cream Cheese Glaze

3 oz cream cheese

4 tablespoons butter

1 1/2 cups powdered sugar

3 tablespoons milk

In a small bowl add the cream cheese and butter, mix together using a mixer.  Slowly add the powdered sugar and milk until the glaze reaches your desired consistency.

Spoon on top of the pancakes and enjoy!

Happy Sunday!

Love,

Keely

Sunday School-Crepe Cake

It’s Sunday!  Today is a day to sleep in (or go to church, but that is the beauty of my church meeting on Tuesday nights, I still get to sleep in on Sunday) have brunch, play outside, do some shopping, make a big dinner and have dessert.

It’s the dessert part (and I guess if you stretch it the brunch part) that I’m aiming at here.

Sunday’s are my favorite days.  I never really realized that until I started going to my Tuesday night church but it’s such a great day!  I love to get creative on Sundays, spend time with people on Sundays

Have you ever heard of a crepe cake?  Well I saw some on Pinterest and it seemed easy enough so I decided to just go for it.  You just need crepes, and filling of choice (I used ganache, Nutella and salted caramel).  Here’s what it looked like.

Ah, drippy, salted caramel.  I love you, oh so much!

Making crepes is way easier than people claim.  All you need is a pan and some butter and a batter, easy as pie (actually far EASIER than pie).

Simple, wonderful layers.

We’re going to start with the ganache, and then the caramel, cause that’s really the order things need to be done in.

Chocolate Ganache

3/4 cups chocolate chips

1/2 cup heavy cream

vanilla

Set up a double boiler and add in your chocolate chips and heavy cream.

Cook over medium heat and stir frequently until the chocolate is mostly melted.  When there are just a few chocolate chunks left, remove from the heat and continue to stir until completely smooth.  Add the vanilla.  Set aside and allow to cool.

Salted Caramel Sauce

1 cup sugar

1/2 teaspoon salt

1/2 cup water

1 tablespoon light corn syrup

1/2 cup room temperature heavy cream

vanilla

In a medium sauce pan briefly stir together the sugar, salt, water and corn syrup.  Bring to a boil over medium high heat.  Allow to boil for 8-10 minutes or until the liquid turns an amber color.  Keep an eye on this, you do not want it burn!

As soon as it turns a dark amber, remove from the heat.  Slowly add the room temperature cream, stirring constantly.  It will boil up, just keep stirring.

Once the mixture has come together, add a dash of vanilla and allow to cool.

Simple Crepes

adapted from She Knows

2 cup flour

4 eggs

1 cup water

1 cup milk

salt

2 teaspoons vanilla

1/4 cup melted butter

In a large bowl mix together all liquid ingredients (this everything but the flour).  Whisk together until the eggs are well incorporated.

Slowly add the flour and whisk until well incorporated.

(See that was easy).

Spray your non-stick pan and pre-heat it over medium-high heat.

Use a 1/4 cup measuring cup to scoop out the batter into the middle of the pan.  Swirl the pan around to spread out the crepe.  Allow to cook until the edges barely turn brown.

Use your thinnest spatula (or your awesome flipping talents…it’s all in the wrist) to flip to the other side and cook for another minute or so.

Slide out of the pan and onto a plate.

This is where the fun starts.

To be totally honest the easiest way to build this is to do it while the crepes are cooking (finish one crepe, layer with ganache while another one is cooking, so on and so forth).  So let’s do that.

Take that first crepe and spread some ganache on it.  Now keep cooking crepe number 2.  Slide that on top, spread on ganache (or caramel, or Nutella, you can decide on the ratios).  Nice work, just keep stacking!

Congrats you did it!  Now pour any left over caramel all over the top of that.  Nice work, add some extra sea salt for good measure and hazelnut whipped cream if you’re feeling super adventurous.

Wow that looks amazing.  You enjoy that! You earned it!

Love,

Keely

Sunday School-Raspberry Maple Syrup

Happy Sunday!

I hope you all slept in today, maybe had some brunch and were all around lazy (doesn’t that sound nice, how to my Sunday’s never turn out like that?)

After your brunch, while you’re winding down you should think about making this syrup.  It’s natural sweetened with some pure maple syrup and it’s simple.  All you have to do is throw the four (yes only FOUR) ingredients into a sauce pan and let them boil away.  Then, when all is said in done you add the syrup to some sparkling water and vodka ice and tada you have a fabulous drink!

To make it even more fancy I would suggest that you drink out of a mason jar, cause that just makes you look super cool, and well it just is cool!

So here we go, kick up your feet and make some syrup/homemade soda!

Raspberry Maple Syrup

adapted from Joy the Baker

1 carton fresh raspberries (or about 2 cups frozen)

2 tablespoons pure maple syrup (optional)

salt

1 cup water

Start out with a medium sauce pan.  (This is going to get really complicated, are you ready?)

Add the raspberries, maple syrup, salt and water into the sauce pan and bring to a simmer over medium-high heat.

See, we’re off to a good start, looks innocent enough

Allow to simmer for about 2o minutes or until liquid has slightly thickened.

It’ll look something like this

Now you’ll need a sieve and another bowl.  Pour the syrup into the sieve and push all of the delicious liquid out of it!

Once you have the liquid strained, allow it to a cool for a bit.  Now pour a little bit over ice.

Things are looking good

Now add some vodka sparkling water and tada, you are super fancy! (Especially considering that you are drinking out of a mason jar, that just takes fancy over the top!)

Also, if you are wondering what to do with this…

That’s easy!  Make a face mask!  Take 1/4 cup of the leftovers and mix with 1/4 cup of honey and oatmeal in a blender or food processor and smear across your face, your skin will thank you!

Enjoy!

Love,

Keely

Sunday School-Sugar Free Roasted Strawberry Buttermilk Cake

Wow, that is one long title for a cake, but it’s going to be delicious.  And by sugar-free I do not mean that this is packed full of fake sweetener, nor do I mean that this is particularly healthy, there is still some butter and buttermilk in it (you could make it lighter by using non-fat buttermilk.)

So instead of refined sugar I used agave.  This created a much less-sweet cake, but that’s ok because the strawberries really shine through which makes it amazing!

And let’s talk about the roasted strawberries.  Roasting them caramelizes their sugars and makes them so sweet and delicious, adding salt just makes them taste more like strawberries, it’s amazing!

And look at how delicious those strawberries make the top of this cake look!

Are you hungry yet?

Ok good, let’s get going on this!

Roasted Strawberries

adapted from Joy the Baker

1 carton strawberries cut into halves or quarters (you can use more if you would like)

1 tablespoon butter

2 tablespoons real maple syrup

1 tablespoon olive oil

1 teaspoon sea salt

Preheat the oven to 400.

While you are slicing your strawberries, put a pat of butter on a edged cookie sheet (edges are super important!  If you don’t have a cookie sheet with edges you can use a pyrex) and put in the oven until melted.

Swirl the melted butter around the pan and pour the sliced strawberries on top of it.

Drizzle with maple syrup and olive oil and sprinkle some salt all over those strawberries.

Now mix everything together, it’s looking yummy!

Throw that pan in the oven for 20-30 minutes or until the strawberries are nice and tender and their juices have formed a syrup.

Buttermilk Cake

adapted from Joy the Baker

2 1/2 cups flour

1 tablespoon baking powder

1/3 cup pure agave

salt

2 eggs

1 1/2 cups buttermilk

1/4 cup butter, melted

vanilla

Roasted strawberries

So while your strawberries are roasting you can go ahead and get this together, it’s pretty simple and all you need is a bowl and a whisk!

Preheat oven to 400.

In a large bowl mix together all your liquid ingredients (agave, eggs, buttermilk, butter, vanilla).  Give them a quick whisk and make sure that everything is incorporated.

Then add in the flour and the baking powder.  Whisk until smooth (don’t over whisk, it’s ok if the batter is mostly smooth with a few chunks).

Butter and flour a pie pan, this will prevent the cake from sticking.

Scoop the cake in, all of it may not fit, you can make it into a cupcake or two if you feel like it.  Smooth out the top a little bit.

This is where this cake gets taken up a notch, it’s about to get exciting.  Take your strawberries and spread them evenly over the cake, adding some of the syrup as well.

Throw that puppy in the oven for 25-30 minutes or until nice and golden brown and firm.

Allow to cool and slice and serve, everyone will be so impressed with your skills (especially since the name makes it sound so fancy!).

Also, for the record, this cake was so easy that I was able to make it with this much counter space.

I had just moved and that’s about all I could clear off at the time, so no excuses, just go and bake and love it!

Love,

Keely

Sunday School-Tres Leches Baked French Toast

So this is a super easy brunch recipe that everyone will love (and it sounds super fancy which makes people thing you out a lot of work into it!)

The three milks make this baked French toasts smooth and creamy and delicious, it’s like having bread pudding for breakfast!

The brown sugar and the bananas on top make the dish a home run because it adds some balance to the milky favors (even though bananas are not traditional in tres leches).

Tres Leches Baked French Toast

1 loaf of ciabatta bread (or any crusty bread)

1 can sweetened condensed milk

1 can evaporated milk

1 cup heavy cream

8 eggs

vanilla

Banana Brown Sugar Sauce

2 bananas

3/4 cup brown sugar

1/2 cup heavy cream

vanilla

Butter a 9 x 13 baking dish.

Cut up the ciabatta into 1 inch cubes and spread them evenly in the baking dish.

In a large bowl mix together the three milks (make sure to scrape out all the deliciousness from the sweetened condensed milk can).

Add the eggs and vanilla to taste and whisk until combined.

Go ahead and pour your milk mixture over the bread.  Put a plate or something heavy on top to weight down the bread and then let rest in the fridge overnight.

The next morning when your bread has absorbed a lot of the custard, preheat your oven to 400.

Bake the French toast for 40-45 minutes until the top is crispy and the custard is cooked.

While the French toasts is baking, place a medium frying pan over medium-high heat.  Melt the butter in the pan.

Slice the two bananas into 1/4 inch slices. And add them to the pan.  Add the brown sugar.  Stir frequently and when the brown sugar melts, remove from the heat and add the cream (it will boil up a bit).  Place back on the heat for another few minutes and continue to stir and thicken.  When slightly thick remove from heat and add the vanilla.

As soon as the French toast is done, pour the banana sauce on top.  Serve while warm.

Enjoy!

Love,

Keely

Sunday School-Triple Berry and Citrus Sangria

Ah, sangria.

I have recently entered into a love affair with Sangria.  Who knew that throwing some fruit into some low quality wine would make such a delicious beverage!  Oh, and a touch of vodka never hurt anyone either 🙂

Sangria is quite possibly the easiest drink to make, and you can totally make it in advance and it just gets better!  Perfect party plan.

So let’s get to some sangria making so we can get to sangria drinking!

Triple Berry and Citrus Sangria

serves 8-12 (depending on the size of glass)

3 limes

1 orange

1 pound strawberries

1/2 pound raspberries

1/2 pound blackberries

2 bottles of cheap red wine

1 shooter raspberry vodka

1 shooter strawberry vodka

1 shooter orange vodka

1 bottle sparkling water (not pictured, I used Perrier)

So despite the long list of ingredients this is super simple.  Here’s what you do.

Slice the citrus into wedges (make sure to remove ends).  Add to a large pitcher.

Quarter the strawberries and add to the pitcher.

Pour the raspberries and blackberries into the pitcher.

Open the wine and pour it over the fruit.  Then add each shooter.  Stir gently, try to leave the fruit in tact.

Let sit for at least an hour in the fridge.  Just before serving add the sparkling water.  Serve over ice.

Enjoy! (and be careful)

Have a wonderful Sunday!

Love,

Keely