This pie represents all that is well and good in the world (…of pie). It’s delicious, an absolute crowd-pleaser, and a snap to make. I always call it my “banana cream pie,” but the real star here is the layer of toffee, so maybe I should start calling it my “toffee n stuff” pie.
1 stick of melted butter
About 1.5 sleeves of graham crackers
1 stick of butter
.5 cup dark brown sugar
1 (14oz) can of condensed milk
1 pint heavy cream
Crush the graham crackers (I just put ’em in a ziploc and smash ’em but I guess you can use a food processor) and add the melted butter to form the crust. Press it into a springform pan and up the sides a little. Chill the crust in the fridge for about an hour.
Meanwhile, make the filling. Melt the butter in a saucepan and stir in the brown sugar over low heat until melted. Add the can of condensed milk, bring to a boil while stirring until the toffee darkens (a few minutes). Pour into your chilled crust and chill pie for another hour.
When you’re ready to serve, slice your bananas and top the pie, then whip up the cream (I don’t add anything because the pie is already quite sweet) and liberally plop on top of the whole pie.
ok so it’s not much to look at but you can just thank me later.
We have an ongoing pizza battle in our house. My NY born and raised Italian husband is what you might call picky with pizza. And with the credentials I’ve just listed, it’s justified. Few places in Boston can measure up. I’ve never been a fan of pizza; tomato and mozzarella on squishy dough never really did it for me. Closest I’d get growing up was Hawaiian – you know, with pineapple – (OUTRAGEOUS to the hubs), but in my adult life, I’ve found love in pizza with non-traditional toppings.
This is one of those pizza flavor combos that’s everywhere now, but that’s because it’s DAMN GOOD. We buy our dough from the local pizza shop or Italian market, and have cooked it a few different ways. In the oven, on the grill, on the smoker – all are great. This one is particularly easy since everything is cooked stovetop or put on the pizza fresh.
-pizza dough from your favorite local place
-a little flour, and some cornmeal if you have it
-fig spread (can get this anywhere!)
-1 yellow onion
-crumbled gorgonzola cheese
Caramelize the onions in a skillet with a little olive oil. Make sure you give them enough time to really turn brown and sweet. Mix in a few heaping spoonfuls of fig spread and let it reduce just a little. This will make a thick sweet paste. Flour your hands and roll out your pizza dough onto a cornmeal or floured pan. Spread your onion & fig paste, tear the prosciutto and sprinkle over, and pop it in the oven until your dough is how you like it. Once it’s ready, sprinkle the Gorgonzola and arugula over top. The sweet fig and onions, salty prosciutto, tangy cheese, and peppery arugula are a great mix. Our go-to everyone-agrees pizza!
Yes I think I’ll make this today.
If you’re like me, you’ll already have 3 out of 4 ingredients needed for elephant ears in your house. If you’re a lot like me, you’ll eat them directly out of the oven while drinking whiskey Arnold Palmers. Ahhh, Sundays.
Puff pastry sheets ($5 for 2, hollaaaaaa)
Generously sprinkle cinnamon and sugar on your work space. If you’re using frozen puff pastry, make sure it’s fully thawed before you start. Roll it out onto the surface and put more cinnamon and sugar on the top. Then fold the two sides of the rectangle in to meet in the middle. Do this one more time, so you’re making layers. Then fold the whole thing in half at the middle crease and slice. Brush with melted butter and bake at 425 for about 12 minutes, or until they’re golden brown.
By the way, it’s officially spring here in Boston. Cherry blossoms have bloomed and Nik and I went on a very apprehensive jog along the Charles. I just signed up for my first 5k. Also I’m terrified. So, I’m hoping to include some health / wellness stuff on the blog, but I still haven’t made good on my last goal to use non-iPhone photos.
look at us go. damn, we’re good.
I wasn’t planning on posting this but I needed a quick and easy dinner last night for me and the man while we did a 3D Marvel Superheroes puzzle (seriously) and defaulted to another thing we ate so often growing up – shioyaki. Shioyaki just means “salt grilled” in Japanese and you can do it with any type of fish, but we like salmon. It’s so easy that there isn’t even really a recipe, but here goes.
-Start with 2 salmon filets and cut each in half to make 4 pieces of the size pictured above. We each only ate one and the rest is leftovers. I LOVE cold leftover shioyaki but I’m also kind of a freak.
-While the oven is preheating to 350, cover all sides of the salmon pieces in salt. Don’t be afraid to lay it on there. It’ll make a delicious salty crust when cooked.
-Put the salmon on tin foil (or a baking sheet if you’re fancy) skin side up for maximum crispiness. Let it cook for about 12 minutes, depending on how done you like your salmon.
We ate ours with white rice, lemony sauteed kale, and a healthy sprinkling of togarashi on top – a spice mix that I use in EVERYTHING.
Hopefully the future of this blog is more recipes new and old, with better quality photos than these iPhone snaps.
see! i wasn’t kidding about the puzzle.
Start at the beginning, right?
This is one of those recipes we had as kids. A few years after we moved to Seattle, we settled in a neighborhood next to a woman from Ireland who gave us this recipe. We’ve been making it for over 20 years!
I’ve been seeing people make their soda bread on a baking sheet versus a bread pan – maybe that’s traditional? – but I always put mine in a bread pan so it puffs up tall and fluffy.
- 3 cups flour
- 3 Tb sugar
- 3 Tb baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3 Tb melted butter
- 1-1/3 cup buttermilk
- 1 cup currants
Preheat oven to 375°. Grease & flour your bread pan (or non-stick baking spray, my savior). Mix dry ingredients (except for currants), mix wet ingredients, then combine and mix until fully incorporated. Fold in currants.
Put in your bread pan and bake for 45-50 minutes.