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We are getting totally SOCKED IN.  I love it!!!  There is nothing more peaceful than waking up to a quiet, relentless snowfall…

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I spend a majority of my mornings like this.. roaring fire, cats, writing in my warm ‘flippies’.  I LOVE MY MORNINGS!!!

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Little Tilla gets it… hanging out in the window sill… It’s just so peaceful.  *swoon*

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Which brings me to our treat of the day.  Hummingbird Cake!   

A buddy I work with is from one of the islands in Guam and he LOVES banana. Our breakfast guys make a banana bread french toast and he’s always taking a nibble here and there. “Oh God, Mendi, this is soooo good. Do you make a banana cake?” 

“Oh yeah, honey. I make a Hummingbird Cake!”

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“What’s that?”- asks EVERYONE.  Poor Hummingbird Cake, always the bridesmaid. 

Hummingbird Cake is a cake made with banana, pineapple, pecans and coconut.  A southern staple, it would probably place third as a contestant in a Cakes of The South beauty pageant. What makes this cake perfect for winter is that it is dense and hearty like a carrot cake, putting meat on your bones after a good ski, but it’s also tropical and will feel like a much needed vacation from the cold!

But hold onto to your ski poles… Because while Hummingbird Cake is a southern staple, it actually has its roots in Jamaica-mon!  It was a cake named after Jamaica’s national bird, the ‘Doctor Bird,’ and according to Wikipedia, was exported off of the island in 1979 “with other local Jamaican recipes in media press kits sent to the USA. The marketing was aimed at American consumers to get them to come to the island. As printed in the March 29, 1979 issue of the Kingston Daily Gleaner.”  THANK YOU JAMAICA!

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The first recipe was printed by Southern Living (sorry Better Homes & Gardens, they got the jump on ya) and won the Kentucky ‘Best Cake Award’ at the state fair that year.  Who can blame them?! The best part?  It is an oil based cake so you pretty much get to throw all of the ingredients into a bowl and whisk them together!  Easy peasy!

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The recipe I have always used, I found in Saveur.  However, the old recipe was replaced with a newer version to include coconut.  So my adaptation is a cross between both recipes.  Also, knowing that it has a history of being tropical, rather than Southern, I include a little lime juice and rum in my cream cheese frosting now. Hee hee hee… 

Enjoy!!! “Stay warm and tropical, my friends”… xoxo

 

Hummingbird Cake
Serves 10
A moist tropical cake with banana, pineapple, coconut and pecans, covered in a fluffy key lime, rum cream cheese frosting.
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INGREDIENTS
  1. 3 c. + 3 T. flour
  2. 1 T. cinnamon
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1 c. chopped pecans
  6. 1 c. sugar
  7. 1 c. packed dark brown sugar
  8. 3 eggs, beaten
  9. 8 oz. crushed pineapple
  10. 6 overly ripe mashed bananas (about 2 3/4 c.)
  11. 1 1/4 c. oil
  12. 2 tsp vanilla
  13. 1 c. sweetened coconut
  14. 1/2 tsp almond extract
INGREDIENTS FOR FROSTING
  1. 2- 8oz. pkgs cream cheese
  2. 8 T. unsalted butter
  3. 6 c. powdered sugar
  4. 1 tsp vanilla
  5. 2 T. dark rum (to taste)
  6. 1 T. key lime juice (to taste)
FOR GARNISH (optional)
  1. toasted unsweetened coconut flakes
  2. 1 c. toasted pecans.
Instructions
  1. Preheat oven to 350 and grease 3- 9 inch cake pans (10 inch pans work too)
  2. Whisk together dry ingredients in a large bowl. Add wet ingredients and combine thoroughly.
  3. Distribute evenly into 3 pans and bake for 20-25 minutes.
  4. Allow to cool completely.
TO MAKE FROSTING
  1. Cream together cream cheese and butter until light and fluffy. Slowly add in powdered sugar. Add vanilla extract and mix thoroughly. Add rum and key lime juice to taste.
Notes
  1. **If you have extra banana or pineapple left over in your can, feel free to use it between layers!
  2. **Add powdered sugar to cream cheese and butter slowly or your kitchen will look like a cocaine factory.
  3. **Have extra rum on hand because #Thursday
Adapted from Saveur
Adapted from Saveur
MandiCrocker https://mandicrocker.com/

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Banana Cream Pie is probably my favorite pie of all time.  Not the cloyingly sweet, straight from the big tub of fake pudding, with little pathetic slices of banana you get at an all night diner… But rather a big ol’ slice of pie from scratch stuffed to the gills with banana and fresh whip… ooooh, dawgie!  Today I’m sharing one of my babies… Loaded Banana Cream Pie.

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The reason Thomas (above) finds this pie so special is because Thomas loves food, Thomas thinks he is starving and Thomas eats everything.  Sophie’s lucky to get her head in the bowl half the time!  I find myself saying things to these cats my mom used to say to us kids, “You can’t possibly be hungry, I just fed you,”  “Let your sister have some!” or “You’re not hungry, you’re just bored.”  Little Tilla (below), on the other hand, loves mommy’s pie because of the walnut crust, the rum cinnamon nutmeg filling and the bourbon whipped cream.  Such a sophisticated palate, our little Sophie!  😉

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The first thing you’re going to do is make your pie crust.  Here is a painfully hideous, poorly produced little video I did to describe how I make my walnut crust using my cuisinart and how I roll it out.

 

Once the pie crust is rolled out, I freeze it for at least an hour (usually overnight) and then par bake it for about 40-50 minutes.  I usually make my pastry cream and ganache the day before.  To assemble, I put a schmear of chocolate ganache on the bottom. Susina, a bakery where I used to work did this.  Not only is it super delicious but it seals the bottom crust so it doesn’t get soggy after adding the pastry cream.

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Then I do a thin layer of bananas right on top of that ganache.

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Then a layer of pastry cream on top of the bananas until they’re just barely covered.  

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Another layer of sliced bananas. Then cream.  Rinse.  Repeat.  Until you reach the very top!  NINE BANANAS WORTH PEOPLE!  Granted, I have a pretty thick pie plate so maybe seven bananas for the non-insane.  *Megan in Bridesmaids* “I took nine…

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Then you whip your heavy whipping cream, add a little powdered sugar and some bourbon.  Spread that onto your mound of banana pastry cream, top with chocolate shavings and BOOM… MandiCrocker’s Loaded Banana Cream Pie.  Try it out!! You can do it and you won’t even be a little sorry!  🙂

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If you’re enjoying these posts, don’t forget to subscribe to MandiCrocker so you don’t miss anything!  Tell your friends and if you try out a recipe, be sure to tag MandiCrocker on Instagram.  It’s always fun to see re-creations!  Happy Holidays, everyone!!! 

Mandi

Oh, look… one more just for me.  🙂

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Totally Loaded Banana Cream Pie
A walnut crust, smeared with chocolate and stuffed to the gills with banana pastry cream and topped with a bourbon whip!
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PIE CRUST
  1. 1 c. toasted walnuts
  2. 1 1/2 c. flour
  3. 1 tsp salt
  4. 1 tsp cinnamon
  5. 2 tsp sugar
  6. 1 c. cold butter, cut in chunks
  7. 1/2 c. milk
  8. more flour for dusting
EGG WASH
  1. 1 Egg yolk
  2. A few tablespoons of buttermilk or water
PASTRY CREAM
  1. 3 c. milk
  2. 1 tsp vanilla
  3. 9 egg yolks
  4. 3/4 c. sugar
  5. 1/2 c. cornstarch
  6. 1/2 tsp. salt
  7. 5 T. butter
  8. 1 tsp. cinnamon
  9. 1/2 tsp. nutmeg
  10. 1 T. dark rum
  11. 9 ripe bananas, sliced
GANACHE
  1. 1/4 c. heavy cream
  2. 1/2 c. bittersweet chips
WHIPPED CREAM
  1. 2 c. heavy cream
  2. 3-4 T. powdered sugar (to taste)
  3. 2 T. bourbon
  4. chocolate shavings (to decorate, optional)
To make crust (video available)
  1. Preheat oven to 425
  2. Pulse walnuts in a cuisinart until finely ground. Add dry ingredients and pulse to mix.
  3. Dump in cold butter and pulse 2-3 times just until the butter is covered by the flour.
  4. With the cuisinart on, pour in your milk. Pulse until just blended and the butter is the size of peas.
  5. Roll out pie crust and freeze for one hour.
  6. Brush the crimped edges of cold pie crust with egg wash. Place parchment and pie weights inside.
  7. Bake at 425 for 20 minutes. Lower temp to 350 for another 20-25 minutes. (The crust should caramelize a bit and be a light golden brown).
  8. When the pie crust has cooled completely, remove the parchement and pie weights.
To make pastry cream
  1. Scald the heavy cream in a large saucepan.
  2. In a separate bowl whisk together the sugar, egg yolks, cornstarch and salt.
  3. When the cream has scalded, turn off the heat. Take out about a 1/4 cup of the cream and whisk very quickly into the egg yolk mixture. Do it again.
  4. Once the egg yolk mixture is a bit runny and warm, add the entire bowl to the cream on the stove.
  5. Turn the heat back on and cook on medium heat until thickened, whisking the entire time. Remove from heat. Add rum, vanilla, salt and butter. Stir until everything has melted in.
  6. Set aside to cool to room temperature.
To make the ganache
  1. Scald the heavy cream and add the chips.
  2. Let rest for five minutes, whisk together and let cool to room temperature.
To make whipped cream
  1. With the mixer on high, whip the cold heavy cream until thickened. Add the powdered sugar and bourbon (to taste) and whip until spreadable consistency.
To assemble
  1. Smear ganache onto the bottom of the pie crust. Layer with a row of sliced bananas. Cover with pastry cream. Repeat steps until full.
  2. Spread on your whipped cream over the pie. Cover with chocolate shavings.
  3. Refrigerate for at least an hour. Even better the next day!
Adapted from Doris Greenspan's Pastry Cream
Adapted from Doris Greenspan's Pastry Cream
MandiCrocker https://mandicrocker.com/