Banana Upside-Down Cake. My friend Michelle sent this one over, so I know this one is good. This Recipe was created by Jessie Sheehan and we made a few adaptations to it. It’s basically an Pineapple-Upside Down Cake (see our Pineapple-Upside Down Cheesecake) but made with Bananas and even more caramel on-top.
Topping:
2-3 large bananas, sliced length-wise
1/3 cup brown sugar
1/4 cup butter, unsalted
1/2 tsp sea salt
Cake:
1 1/2 cups flour
1/2 cup butter, unsalted
1/2 cup organic raw sugar (or more)
1/4 cup almond slivers, toasted and crushed
1 egg yolk
1 egg
2 tsps vanilla extract
1 1/2 tsps baking powder
3/4 tsp sea salt
Whipped cream
Instructions:
1. Preheat oven to 350F.
2. Prepare topping. In large skillet, melt butter, stir-in salt and sugar till dissolved.
3. Transfer mixture into cake pan (spring-form, if you have). Arrange banana slices on-top and press-in.
4. Prepare cake. In large bowl, cream sugar and vanilla with handmixer. Add eggs.
5. In separate bowl, mix flour, salt and baking powder.
6. Slowly add dry ingredients to wet ingredients with handmixer. Fold-in almonds.
7. Pour batter over bananas in cake pan. Bake 35-40 minutes till center comes out clean with toothpick.
8. Cool five minutes and flip cake over.
9. Allow to cool 1-2 hours before serving. Store in air-tight container for up to a couple days or freeze. Serve warmed with whipped cream.
(Photo credit: Mr. Will Wong)
Pineapple Upside-Down Cake Cheesecake. We got this idea from a limited edition menu item at The Cheesecake Factory and have been mesmerized ever since. We made a few modifications and love our version too! This part-baked, part non-baked delight should be made a day in advance to let all the flavours absorb and the Cheesecake to set. 🍍🍒
Pineapple Cake:
1 can pineapple slices
3/4 cup flour
1/4 cup brown sugar
4 tbsps sour cream, room temperature
4 tbsps whole milk
1/2 cup unsalted butter
1 egg white
3 tbsps organic raw sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp coconut extract
13 or more Maraschino cherries
Instructions:
1. Preheat oven at 350°F.
2. Pour 1/4 cup melted butter over bottom of pan and sprinkle brown sugar evenly. Line pineapple slices and cherries. Chill.
3. In bowl, combine flour, salt, baking powder and soda.
4. Using handmixer, cream butter (room temperature) and raw sugar in large bowl. Add egg white and extract and mix till creamy.
5. Fold-in flour mixture bit by bit till combined. Using spatula, spread over pineapples.
6. Bake 30 minutes or till center comes out clean when toothpick is inserted. Cover pan in foil half-way through, to keep cake from getting too dark.
7. Cool for an hour at least.
Cheesecake:
1 1/2 blocks cream cheese
3/4 cup heavy whipping cream
4 tbsps sour cream
2 tbsps pineapple juice
3 tbsps organic raw sugar
2 tbsps icing sugar
1 cup Graham Crumbs
1/4 cup unsalted butter, melted
1/4 cup unsweetened shredded coconut
4 tbsps brown sugar
2 tbsps pineapple juice
2 tsps coconut extract
Instructions:
1. In large bowl, mix butter, Graham Crumbs, brown sugar, 1 tsp extract and coconut. Set aside.
2. In large bowl, use handmixer to mix cream cheese and raw sugar. Add sour cream, pineapple juice and 1 tsp extract.
3. Whip cream fully using handmixer and gently fold into cream cheese mixture with spatula. Do not overmix.
4. Use fork to poke holes over Pineapple Cake once cooled. Spread cream cheese mixture on-top.
5. Cover top with Graham Crumb mixture, packing firmly with hands.
6. Cover and chill overnight. Flip cake over carefully and stand 20 minutes or more when ready to serve.
(Photo credit: Mr. Will Wong)
Lemon Bars. I adore these so much and one thing that’s held me back from making these sooner is that I can’t finish a whole tray of these myself. This recipe makes a more reasonable amount and that way I don’t worry about space in my fridge/freezer and they’re so simple to make, I know I can whip another batch easily. Please use fresh lemons! You know it’s Summer when the Lemon Bars are out! The nose of fresh lemon juice with the creaminess of shortbread together is an incomparable sensation.🍋
Ingredients:
1 + 3 tbsps cup flour
1/2 cup unsalted butter, melted
1/4 cup organic raw sugar
1 tsp vanilla extract
1/4 tsp sea salt
Lemon Filling:
1/2 cup lemon juice (2-3 lemons juiced)
3 eggs
3/4 cup organic raw sugar
3 tbsps flour
Instructions:
1. Preheat oven to 325°F.
2. In large bowl, cream butter, vanilla and 1/4 cup sugar. Add flour and salt gradually till mixed evenly.
3. Line baking pan with parchment paper. Fill bottom of pan with dough, patting evenly.
4. If using a pan like I did, bake about 25 minutes or till edge of shortbread is browned. If using a shallower pan, baking time will be a few minutes less.
5. In mixing bowl, sift sugar and flour together. Whisk lemon juice and egg together, pouring into flour and sugar. Use handmixer to ensure mixture is smooth.
6. Using fork, poke holes into shortbread. Pour lemon mixture on-top. If there are air bubbles, pop with fork.
7. Bake 30 minutes with the pan I used. Reduce by about 4 minutes if using shallow pan. You’ll know this is done when the lemon filling is firm and no longer swishes.
8. Cool one hour and refrigerate minimum 2 hours. Serve cold. Makes about 6 bars.
(Photo credit: Mr. Will Wong)
Blueberry-Peach Pie. A recipe for the scorching heat we’re experiencing! Nothing says Summer like these flavours. Topped with a scoop of vanilla ice cream, this is heaven! The crust is no fuss, just follow the steps! 🍑
Pie Pastry:
2 1/2 cups flour
1 1/2 tsps sea salt
1/2 cup butter, chilled
3/4 cup Crisco Golden All-Vegetable Shortening, room temperature
1/2 cup cold water
Filling:
5 peaches, skinned, pitted and sliced
2 small packs of blueberries
6 tbsps flour
1/2 cup + 1 tbsp organic raw sugar (or more if you like!)
1 1/4 tsp cinnamon
1/4 tsp allspice
1 tbsp unsalted butter
1 egg beaten, used as egg wash
Instructions:
1. Prepare pastry, combining ingredients, adding water 1 tbsp at a time, handling minimally. Knead dough gently on floured surface. Roll into ball. Chill minimum 2 hours, no more than 5 days.
2. Prep filling. Mix flour, sugar and spices. Add peaches and blueberries, mixing gently. Let stand half an hour.
3. Preheat oven to 400°F.
4. Cut dough into halves. Shape into discs. Roll first half starting from center-outwards onto floured surface.
5. Fit dough into pie dish, covering edges. Prick bottom with fork a few times. Scoop filling into shell. Cut-in bits of butter into filling. Chill 15-20 minutes.
6. Take other half of dough and form circle large enough to cover top of pie dish, rolling center-outwards on floured surface. Use ruler and cut 10-12 equal size strips.
7. Layer strips, forming lattice over top of pie, sealing edges tight.
8. Brush top of lattice using egg wash using brush or finger. Mix tbsp sugar and 1/4 tsp cinnamon and dust over lattice.
9. Place pie dish on baking sheet. Use foil and form a ring around edge of crust.
10. Bake for 20 minutes. Reduce heat to 375°F with pie in oven and bake another 30-35 minutes till golden. 10 minutes before finished, carefully remove foil ring.
11. Cool minimum 3 hours. Serve with ice cream.
(Photo credit: Mr. Will Wong)
Pandan-mic Coconut Cocktail Buns. Someone requested a Coconut Bun recipe. Here it is! I dare you to find a better combo than Coconut x Pandan (Asia’s Vanilla). We crafted a hybrid brioche, combining Cocktail Buns (sweet white bread filled with a sweet coconut center) and Pandan-Coconut Milk Buns. These were soft, fragrant and the coconut center made these next-level! 🌴
(Photo credit: Mr. Will Wong)
Tiramisu Oreo Tiramisu. Now for a limited-time only, Tiramisu Oreos are available. And they’re amazing! This was a chance to combine two favourites! I love that Tiramisu doesn’t need to be baked, hence less work and it honestly tastes better by the day. Something euphoric happens with you get a taste of that coffee and Mascarpone together and you get the nose once you take a bite.
If you don’t have Coffee Liquer, boil a simple syrup of equal parts organic raw sugar and water (3/4 cup each), three tbsps high-grade freeze-dried coffee (I use a Japanese coffee by Maxim). Once cooled a bit, add 1 tsp vanilla and 2/3 cup Vodka. Allow to cool before using. Easy.
Ingredients:
2 packs (24 total) Ladyfinger biscuits
1 275g tub of Mascarpone or Cream Cheese plus 1/4 cup of whipping cream
3 eggs, separated and room temperature
3/4 cup double-strength coffee or Espresso, room temperature
2/3 cup whipping cream
2 tbsps organic raw sugar
2 tbsps icing sugar
1/4 cup Coffee Liquer
10 Tiramisu Oreos, crushed
1 tsp vanilla extract
1/8 tsp sea salt
Cocoa Powder
Instructions:
1. Mix half of Coffee Liquer and coffee in a shallow platter or bowl.
2. Dip one side only of each Ladyfinger into coffee. Arrange along bottom of rectangular dish. Break some of them to fill gaps, ensuring bottom is covered. Press down gently with hands.
3. In large bowl using hand mixer, whip Mascarpone with vanilla and remainder of liquer.
4. Whisk egg yolks and raw sugar till creamy in a bowl placed within a larger bowl containing a bit of warm water.
5. Using handmixer, add yolk mixture into Mascarpone.
6. In separate bowl, whip your whipping cream with handmixer. Fold with spatula into Mascarpone.
7. In another bowl, whip egg whites and salt with handmixer till stiff peaks form. Add icing sugar and whip till stiff peaks stand on their own.
8. Fold egg whites into Mascarpone with spatula till just combined. Mixture should be fluffy and creamy.
9. Pour half of the mixture over dipped Ladyfingers. Sprinkle some crushed Tiramisu Oreos crumbs on-top.
10. Repeat step 2.
11. Repeat step 9 without crushed Oreos.
12. Refrigerate covered for 2 hours.
13. Using sieve, dust cocoa powder over top. Sprinkle with more crushed Tiramisu Oreos. Cover.
14. Refrigerate overnight. Serve.
(Photo credit: Mr. Will Wong)
Meatless Curry Buns. Delicious Brioche with mildly-spicy “meaty” filling. Perfect for breakfast, lunch or a snack. And they freeze well! By all means, use ground beef if you like instead.
Ingredients:
5 cups flour
2 1/2 tsps yeast
3 tbsps organic raw sugar
1/2 tbsp sea salt
3 tbsps cold unsalted butter
4 tbsps condensed milk
1 egg, beaten for egg wash
Sesame seeds, toasted
Filling:
1 cup Yves Ground Round
1/2 white potato, diced
1/4 white onion, minced
1/4 cup corn kernels
1/4 carrots, diced
1/4 cup green peas
6-8 mushrooms, sliced thinly
2 cloves garlic, minced
1/4 cup coconut milk
1/2 block Glico Medium Curry
Sea salt and pepper, to taste
Instructions:
1. Mix flour, salt and butter in mixing bowl. Use 2 forks criss-crossing to cut butter in.
2. In bowl, mix 1/2 cup lukewarm water (not warm or hot) with condensed milk, yeast and sugar till dissolved. Stand a few minutes.
3. Mix yeast water into flour bit by bit, using forks. Pour another 1 1/3 cup lukewarm water, forming dough.
4. Turn dough onto flat, floured surface. Sprinkle with flour till dough no longer is sticky. Knead 10 minutes till punchy.
5. Grease large bowl and transfer dough into it. Cover with damp cloth and place in oven on top rack with a pot of hot water on the rack below. Shut oven. Replace hot water again in 30 minutes.
6. Prep filling. Sautée garlic and onions till caramelized. Add potatoes and mushrooms. Cook till translucent. Add ground round, carrots, corn and peas. Cook about 5 minutes. Add Glico Curry, 2/3 cup water and coconut milk. Bring to boil. Simmer for 20 minutes. Season with salt and pepper, to taste. Set aside.
6. Dough will double in size in 1 to 1.5 hours if proofed right. If it’s risen but not enough, proof a bit longer.
7. Grease baking sheet. Knead dough for 5 minutes. Cut dough in half, separating each half into 6 even pieces on lightly-floured surface. Flatten each piece with hands. Fill with tbsp of filling. Pinch and seal each bun tightly, sealed side facing bottom. Place on tray.
8. Proof again for 45 minutes covered, with pot of hot water underneath in oven.
9. Preheat oven at 400°F. Brush top of loaf with egg wash using fingers or a brush. Sprinkle with sesame seeds, pressing them in gently.
10. Bake for 17-20 minutes or till golden brown. Rotate pan once, half-way through. Cool 20 minutes and serve.
(Photo credit: Mr. Will Wong)
Ribs. It’s been way too long since we’ve relished a rack and who would’ve known how easy it is to make these at home? The trick is to remove the tough membrane on the back of the rack, bake at a low heat and to apply your sauce right at the finish! These were perfect and oh so tender!
Ingredients:
3 lbs pork ribs
8 cloves garlic, minced
3 tbsps soy sauce
Black pepper, to taste
BBQ Sauce:
1/4 cup Billy Bones Carolina Gold BBQ Sauce (or your favourite!)
3 tbsps honey
1 tbsp Gochujang (Korean Pepper Paste)
1 tbsp Sambal (or Sriracha)
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp soy sauce
Instructions:
1. Remove white membrane on back of ribs. Cut ribs into four sections.
2. Marinate ribs in garlic, soy sauce and pepper. Let stand room temperature for 30 minutes to an hour.
3. Preheat oven at 275°F.
4. Place ribs in dish and cover with foil. Bake 3.5 hours.
5. Mix all BBQ sauce ingredients together in bowl.
6. Remove ribs from oven and brush with sauce.
7. Set rack in oven one level up (be careful) and set oven to a high broil. Place ribs back in oven uncovered and broil about 5-6 minutes to desired level of charring.
8. Let stand 10 minutes. Serve with corn, potato salad and baked beans.
(Photo credit: Mr. Will Wong)
Keeneland Bread Pudding. Keeneland Racetrack in Lexington, Kentucky makes the best Bread Pudding and believe me, it is all the hype! We haven’t stopped thinking about it since having some. We hope to make another trip there this November for the Breeders’ Cup and get the real deal! 🍞🏇 During isolation, they have been kind enough to share their legendary recipe with fans! They use Sister Shubert Rolls, which we don’t have out our way. But we baked some superb fresh white bread last week, froze it and this was the perfect way to give it new life! Other modifications, we reduced the recipe to a third (we don’t have a party of 20 to serve it to sadly!), cutting down some of the sugar as well. I added nutmeg, the original recipe has cinnamon only. And the Bourbon Sauce absolutely is a must!
Ingredients:
1/3 loaf of white bread, cut into 1″ cubes
3 eggs
3 cups whole milk
1/2 cup organic raw sugar
1/3 cup golden raisins
3/4 teaspoon vanilla extract
1/3 teaspoon cinnamon
1/8 teaspoon nutmeg
Bourbon Sauce:
1/4 cup butter, softened
1 cup icing sugar
2 tbsps Bourbon (they use Maker’s Mark)
Instructions:
1. Beat eggs, milk, sugar and vanilla with handmixer.
2. In large bowl, pour batter over bread cubes. Soak minimum 2 hours in refrigerator.
3. Preheat oven at 275°F.
3. Transfer mixture to greased baking pan. Press-on raisins, sprinkle cinnamon and nutmeg.
4. Bake 90 minutes or till pudding is golden brown and bounces back with a firm press. Allow to cool an hour.
5. In mixing bowl, whisk butter, Bourbon and icing sugar till creamy. Set aside and serve over warm Bread Pudding.
Official Recipe:
It’s the recipe you’ve been waiting for! The Keeneland Bread Pudding is a tradition of the track, and the @MakersMark bourbon is the key to the incredible sauce. Here’s the recipe to bring a taste of Keeneland home, and don’t forget to share with us on social. Enjoy! pic.twitter.com/1vDK7IxBfx
— Keeneland (@keeneland) April 26, 2020
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Kentucky Derby Cake. For the first time in 75 years, the most exciting 2 minutes in Sports won’t be contested the first Saturday in May. We’re still celebrating! 95% of all Bourbon is produced in Kentucky and we thought we’d celebrate this beautiful state and our love for horses with this moist, buttery, nutty creation pronounced with the popular whiskey. And what says Kentucky Derby more than an adornment of roses? We’re taking you into the winner’s circle! Might we suggest a nice, bright Bourbon cocktail like a Libertine to go with your slice? 🌹🏇
Ingredients:
2 3/4 cups flour
1 cup butter, room temperature
3 tbsp Crisco Golden
1 cup whole milk + 1 tbsp lemon juice, let sit 1 hour room temperature
3/4 cup organic raw sugar
4 eggs, room temperature
1/3 cup Bourbon (Woodford Reserve, official Kentucky Derby sponsor)
1/2 cup pecans, toasted
1/4 cup maple syrup
2 tsp vanilla extract
1 tsp baking powder
1 tsp sea salt
1/2 tsp baking soda
Bourbon Pecan Icing:
2 cups icing sugar
3 tbsps Bourbon
1/4 cup half & half
1/4 cup pecans, toasted
Instructions:
1. Preheat oven at 350°F.
2. In large mixing bowl, cream butter, sugar and Crisco.
3. In separate bowl, combine flour, salt, baking powder and baking soda.
4. In small bowl, mix milk, Bourbon and vanilla.
5. Combine flour into butter bit by bit, beating with handmixer.
6. Add milk mixture and beat till smooth.
7. Fold-in pecans with spatula.
8. Grease Bundt pan and dust with flour, tapping-out excess flour.
9. Pour batter into pan, levelling with spatula.
10. Place in oven, baking 45 minutes or till toothpick comes out clean.
11. Cool cake 20 minutes, using spatula around edges to loosen it from pan. Flip cake over onto a platter.
12. Cool 1 hour.
13. Prepare icing by mixing icing sugar, Bourbon and cream by hand. Icing shouldn’t be too thick nor too thin.
14. Use a spoon and drape icing over cake. Sprinkle toasted pecans over top of cake evenly.
15. Stand 1 hour before serving. Garnish hollow of cake with roses.
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