The Cherry Bomb

I know you all are saying, Oh my gosh...Did she say Bomb? Oh I don't know about that...sounds like a combobulation of too many ideas put into one dessert. How that in itself could be a bad thing I'm still trying to figure out. But anyway...When you think of a "bomb" you think of ice cream and many layers...and lots of time. As many of you know I am not a "lots of time" kinda cook. Keep it simple and keep it yummy is my cup of tea.

So...My Hunny Bunny's birthday is coming up. When I went up north (R.I.) I decided I was going to make him a cake that my Grandmother used to make for Everyone's birthday. It was "The Bomb". The only thing about this cake is that it uses "lady fingers". (Small light and airy cakes shaped like fingers.) They come in a package of 16. So while I was "up North" I bought 3 packages. (Can't find them here in South Florida)
Yes there is a recipe for them (right here) but I was there and they were there so I threw em in my "food suitcase" and brought em home.  :)

My Hunny's birthday is not until the 30th of this month and on Saturday we were having "company". So, guess what? I used the ladyfinger!! (da da daaaaahhh) I made a "Cherry Bomb".  I had the ingredients at home. Had the lady fingers in the fridge... so I did it! Now, 2 things:

1: You get the Recipe for the "Cherry Bomb"

2: You get another post, because now I have to MAKE Lady Fingers!

Enjoy the Cherry Bomb! I know we did!!

                                                     The Cherry Bomb

Ingredients

32 Lady Fingers

8 oz (approx) Cream Cheese (room temp) 

8 oz Whipping Cream

Cherry Pie Filling (10 oz can)

3 Tbsp Confectioners Sugar

1/2 tsp lemon juice (fresh, if not omit)

1 1/2 tsp Vanilla (1 tsp for cream cheese mixture, 1/2 tsp for whipped cream)

Instructions:

In a Medium Mixing bowl,  Combine softened Cream Cheese, 2 oz Whipping cream, Lemon, 1 tsp of Vanilla, and 2 Tbsp of Confectioners Sugar. Beat until creamy and smooth.

In a Separate Bowl (preferably glass and cold. I put mine in the freezer while I'm doing the cream cheese)
Beat the remaining Whipping cream and remaining sugar. Keep beating until you reach Stiff peaks. Be careful don't go too far... we don't want butter, here :)

Fold 1/4 of the whipped cream into the cream cheese mixture.

Set remaining whipped cream in the fridge for a second.

Line the sides of a Spring Form Pan with the lady fingers, then line the bottom with lady fingers.

The way you do this is important. If you do it sides first, the cake is sturdier for serving. If you do the bottom first, the cake sometimes separates at the bottom when trying to serve it. :) jus sayin...
Now...Don't panic if you don't have a spring form pan. (I didn't use one) Use a Nice Fancy Bowl with 2-3 inch sides. I used my Princess House Trifle Dish :) Worked out Great!

Ok, so the pan/bowl is lined. Sides and bottom.

Spoon the cream cheese mixture into the bottom of the pan/bowl.

Top with a layer of lady fingers.

Spoon Cherry Pie filling on next.

Top with lady fingers. (push it down lightly to compact it.)

**lightly** I don't want to hear someone had cherries and whipped cream all over their counter because they pushed it down and it came out the bottom, top and sides of the springform pan! LOL

Pipe or spoon Whipped Cream over top.

Top with plastic wrap and refrigerate for an hour.

It tastes much better when it has had time to set...I know it's tempting... but it is soooo good when it's cold!

Trust me....You'll love it! Enjoy!

See ya in a week or so when I have to make Lady Fingers for the "Grandmother's Cake" :)

New Menu item...Bananas Foster French Toast?

Good Morning!!! I wanted to share a little inspirational story from my trip to Rhode Island with you.

On one of the many mornings I had breakfast with my Wonderful Cousin Dottie, we decide on one of her favorite breakfast places "Green Eggs" Their Menu is fantastic! Filled with Fresh Items sure to please everyone! It is an open kitchen little local place where you can watch your breakfast being made and you are always greeted with a smile! You love it as soon as you enter. Very Local items mixed in with traditional and non-traditional items. Great Menu, Great Staff, Great environment. So positive!

On this particular morning I was home sick. Another morning not cooking my own breakfast, paying someone to make me something I knew I could make at home, but didn't have the time or the patience.

On previous days Dottie had a breakfast item called "Monkey Business". 

It intrigued me as I didn't understand why people would want french toast with "cold bananas" on it. I began to realize that the "freshness" was what they were looking for. I usually said nothing, ordered my Portuguese breakfast sandwich (Egg, Bacon an Cheese on a Portuguese Muffin (bolo)) and went on with my day.
But on this particular day, I asked my cousin Dottie, "Do you think the Chef would make me something special"? She said "Can't hurt to ask". So I did. I asked the waitress for a "Monkey Business" my way. She tilted her head and asked how was that? I asked that the Chef add some brown sugar, butter and cinnamon to the sliced bananas and sauteed them before adding them to my French Toast. The Chef Did It!!! I was so thrilled!!
A little slice of home!!! 

When the waitress brought it over she said "Wow, that smells good". My Cousin Dottie was delighted as well. As a matter of fact she took some of my bananas and tried them on her own French Toast! It was a hit! 

So today, back in my own home, making my own Bananas Foster French Toast, I think of that day, when the Chef of a little local shop was willing to go out of her way, off her own menu, to give someone a taste of home that would not only ease her homesickness but MAKE HER DAY!

If you see a *New* Menu item at Green Eggs called Bananas Foster French Toast, think of me and say, THANK YOU, Green Eggs Chef!  YOU ROCK!!

** If you'd like my recipe for Bananas Foster French Toast: 

Almond Joy Bites, A Grown-Up Easter Candy Choice!

Almond Joy Brownie Bites

Ingredients

For the Brownie Portion
I use my Nutella Brownies (no dusting of sugar on top)

1 Can Sweetened Condensed Milk

2 pkgs(7oz) Shredded Coconut.

15 whole Almonds

16-18 oz Chocolate for melting

(may use, chocolate melts or chocolate chips)

Instructions:

Place in a Mixing Bowl: 
Sweetened Condensed Milk and Coconut.

Combine well.

Place each brownie bite on a parchment lined, baking sheet

Top each brownie with 2 tbsp of coconut mixture.

Top each brownie with an almond.

Refrigerate for 2 hours.

In a microwave safe bowl, place chocolate.

8 oz (at a time)

Place in microwave and heat for 30 seconds on high.

Remove and stir . If necessary heat again. Stir in between. Be sure to not over heat as it will cease.

Once chocolate is melted. Dip each brownie bite top into chocolate.

Set on baking sheet and set out until hardened. (approx 30 minutes)

They are now ready to Decorate, Package and/or Serve.

Delish!!!!!

Enjoy!

For a No-Bake Version: Entenmann's Brownie Bites work really well!

PB & J Day!! Pb & J Granola Bars

Happy P.B. & J Day!! 

Gotta love "Special" Food Days! Especially ones that can really hit home!

I have a Fantastic little recipe that is from my Cookbook "5 Ingredient Solutions" that you are going to Love!

Sometimes you just don't have time to stop and grab Breakfast at the table, so why not take one with you?

I know making your own Granola Bars can seem daunting, but I promise, this one is a snap! The combination of Peanut Butter and Whole peanuts make this a protein filled breakfast that will keep your energy meter filled until lunch! Enjoy!

Peanut Butter and Jelly Granola Bars

Ingredients:

4 cups Oats

¾ cup Peanut Butter (melted)

½ cup Honey

½ cup Peanuts

¾ cup Raspberry Jam

Instructions:

Prepare a 13 x 9 x 2 with vegetable spray or butter

Pre-Heat oven to 350°f

In mixing bowl:

Combine: Oats, Peanut Butter, Honey and Peanuts.

Press ½ of the mixture on the bottom of prepared pan.

Spread Oat layer evenly with the Jam.

Dollop the remaining oat mixture by spoonful, over the jam layer.

Press dollops down to ensure once baked they don‟t crumble.

Bake Bars in pre-heated 350°f oven for 20-25 minutes.

Remove from heat.

Cool 15 minutes

Cut into bars.

Keeps fresh in closed container for 2 weeks

Variation:

Cinnamon Raisin: Combine ½ c Honey; ¾ cup melted unsalted Butter, ¾ cup Brown Sugar and 1 tablespoon Cinnamon. Add 4 cups Oats. Fold in 1 ½ cup Raisins. Bake as directed. Bake @ 350° f, 25-30 minutes or until golden brown. (Dried Apples would be great here too!)