Rustic Banana Upside Down Cake

I made this cake a while ago. And I promised to blog it then forgot! It is so tasty, perfect to use up overly ripe bananas... And it is not too sweet, so it is perfect for a breakfast or brunch get together. My cousin Kelly made a gorgeous, non-rustic version & that's where the idea came from.

<3 Lishie

Rustic Banana Upside Down Cake

• 4-5 ripe bananas, sliced
• 1 & 1/2 light brown sugar
• 1 cup flour
• 1 TBsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 cup milk
• 2 TBsp (I use canola) oil

Preheat oven to 350.

In a prepped, floured & greased cake pan, place the banana slices all along the bottom in one layer.  Sprinkle the brown sugar all over the banana slices. Set pan aside.

In a medium bowl, whisk together the rest of the ingredients. Pour into the pan, over the banana brown sugar layer. 

Bake 40-50 minutes until an inserted toothpick comes out clean. Allow pan to cool then carefully, placing the serving plate on the top opening of the pan, flip the cake out so the banana slices are on top. Serve & enjoy.

Banana Cookie Bars

Ohhh yum. Need something other than banana bread or muffins to use up overripe bananas? Well, I did too! Look no further... Try these Banana Cookie Bars. And if you are not allergic to coconut (like I am), add that on top too because I think it would be a perfect addition!


This may make me sound like a bad mom but my tot loves bananas so much he eats two a day lately. So in order to make sure we have enough, we buy two bunches. With this heat, the bananas ripen quickly so this ooey-gooey reipe is what I came up with this week to utilize those yummy, over-ripened fruit.


<3 Lishie


Banana Cookie Bars

• 1 c graham cracker crumbs
• 1/3 c unsweetened cocoa powder
• 1/8 tsp salt
• 1 c butter, softened
• 3/4 c confectioner sugar
• 1 can (14 oz.) sweetened condensed milk
• 3 ripe bananas, mashed
• 2 c dark chocolate chips
• 1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Prep/grease a 9×9" brownie pan.

In a large bowl, combine the graham cracker crumbs, cocoa powder, & salt; Set aside. In another bowl, mix the butter & confectioner sugar until creamy. Add the crumb mixture slowly whisking or beating until combined. Press mixture into prepped baking pan.

In a medium bowl, mix together condensed milk & bananas until incorporated. Pour this mixture over the graham cracker crust. Sprinkle  the chips & walnuts over the top.

Bake for abut 30-40 minutes. Allow to cool completely,about 10-15 minutes. Refrigerate for at least an hour before serving... Makes 16 nice-sized bars. 

Strawberry Muffins

Yesterday was National Strawberry Day (not to be confused with National Strawberries and Cream Day, May 21). I know, I apologize for being a day late but you will forgive me when you see these beauties!
 

Mini

And I will admit… I love strawberries so much so that I ate an entire pound (sprinkled with powdered sugar) myself Sunday night watching the Oscars! Did you see Colin Firth? :::Swoon::: Being a mommy of an adored toddler things have changed, ha ha! It use to be I was dolled up (as my male friends would say) in a spiffy cocktail dress, toting some fun Oscar-related appy &/or amazing sweet sipping champagne spritzers at a Manhattan party. One of my friends was privy to the pre-Oscar package goods (copies of ALL the main movies+) as well as Elton John party favors flown in! (EJ, who now is also in a state of parental bliss, throws an amazing AIDS-charity making Post-Oscar parties in LA).

Guess what? I don’t miss any of it. Why? I have my Oscar, I mean Gabriel & I would very much like to thank God & The Academy.

<3 Lishie

Strawberry Muffins

"Normal"-sized muffin

• 1 c diced fresh strawberries (+1 TBSp a-p flour)
• 1/2 c butter (room temperature)
• 1 c sugar
• 1/2 tsp vanilla
• 1 egg
• 1 c a-p flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 c sour cream

Preheat oven to 350 degrees F.

Grease either 24 mini-muffin tins or 12 muffin tins with cooking spray.

Toss the strawberry pieces in the flour to coat; set aside.

In a small bowl, combine flour, salt & baking soda; set aside.

Using a mixer, beat the butter, sugar, & vanilla until fluffy. Add in the egg.

Now, alternating between the two, stir the dry ingredient mixture & sour cream into the batter

Lishie tip~ Muffin Batter should be lumpy! Fold in the strawberries.

Fill muffin tins about 2/3 of the way….

If making minis, bake for about 10-15 minutes.

For regular-sized muffins, it took about about 30-35 minutes for THE perfect, crusted muffin top! (I made both to ensure cooking time reliability for the blog.)

Muffins will be golden brown when done but, of course, do the toothpick test!

Pumpkin S'Mores Bars ~ Happy Halloween!

Happy Halloween!!! My toddler's school is having a costume parade & party. I was asked to bring my S'Mores Bars. I am always tinkering with my recipes, looking for ways to make them different & ways on how to make them new. I thought, yum, how about pumpkin s'mores?! And this came about. It is slightly more cake-y than the original Lishie S'Mores but as yummy & ooey-gooey!!!! You.must.try.these... now! Everyone have a sage, & happy, Halloween! Boo!
<3 Lishie


Pumpkin S'Mores Bars

Ready to travel!

• 1 & 1/2 sticks Butter, @ room temperature
• 2/3 cup sugar
• 1 egg
• 2/3 cup canned pumpkin
• 1 tsp vanilla
• 4 cups crushed (food processor) graham crackers 
• 1/2 cup all purpose flour
• 1/2 tsp Cinnamon
• 1/2 tsp salt
• 2 cups chocolate chips
• 3 cups mini marshmallows or 1/2 bag of large marshmallows

Pre-heat oven to 350°, grease or spray 13x9x2-inch baking pan (or two, 8x8 brownie pans).

Beat butter & sugar with electric mixer on medium speed until light & fluffy. Beat in egg until combined. Add in pumpkin, then vanilla. 

With the children's pumpkin treat bags!

In a separate bowl, mix together crushed graham crackers, flour, cinnamon & salt. Stir the graham cracker mixture into the butter/sugar/egg/vanilla mixture. Should become one, big, slightly liquidy, crumbly clump.

Press the graham cracker mix over the bottom of the greased 13x9x2-inch baking pan. Sprinkle the chocolate chips & marshmallows on top.  

Bake for 25-30 minutes or until brown.

Caramel Blondies

Crisp & crunchy caramel top coating

Would anybody like some Caramel Blondies? I know my fellow work peops will appreciate 'em! :)

Caramel Blondies

• 1 1/2 sticks unsalted butter
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup light brown sugar
• 3/4 cup dark brown sugar
• 2 large eggs
• 1/2 teaspoons vanilla extract
• 3/4 cup milk chocolate chips
• 3/4 cup white chocolate chips
• 1/4 cup caramel sauce

Yumtastic middle

Preheat oven to 350°.

Butter and line a 9x9" baking pan with parchment paper. Butter the parchment paper too. Combine the flour, baking powder & salt in a medium bowl.

Melt the butter; add brown sugars & combine until sugar is melted in. Let the mix cool. Then whisk in the eggs & vanilla until combined. Blend in the flour mixture just until it's combined. Fold in the chips.

Scoop the batter into the prepped pan. Flatten/even out the top, then drizzle the caramel all over the batter. Take a spatula & lightly swirl the caramel into the top. 

Bake for about 25-30 minutes (until a toothpick comes out clean).

Makes 16.

Lishie-tip- Leave about a TBsp of the flour mixture in it's original bowl & mix in the chips with it. This little bit of flour will help the chips not settle into the bottom of the pan.

Also- I mix everything in a batter bowl then pour it into the prepped pan, instead of scooping!

Enjoy!!!

<3 Lishie

Strawberry Bread

Lishie's Strawberry Bread 

• 3 cups AP Flour
• 1 tsp Baking Soda
• 1 TBSp cinnamon
• 1 tsp salt
• 4 Large Eggs (room temp.)
• 1&1/2 cup sugar
• 1 cup Vegetable Oil (I use Canola)
• 2 cups Fresh Strawberries, hulled & sliced
• 1&1/4 cups Peacan, toasted & Chopped

Preheat oven to 325 degrees. Grease & flour 2 9X5" Loaf Pans. Sift the flour, baking soda, cinnamon, & salt in a large bowl. Whisk the eggs, sugar & oil in a medium bow. 

Make a well in the center of the flour mixture. Add the egg mixture to the well & stir until well-blended. Stir in the strawberries & the pecans. Scrape the batter into the prepared pans & bake (on the center rack) until a toothpick inserted in the center of the loaves comes out clean, about 50-60 minutes. Cool in pans 10 mins, then on racks for 60 minutes.  

Nothing says summer like fresh, juicy, sweet smelling strawberries. I could get sick on eating tons of them. You know- the "good" sick? So much better than potato chip or cookie sick. This is a scrumptious recipe when you have an abundance of berries. The house will be overwhelmed with the gorgeous smell of... summer. Sigh.

<3 Lishie

Double Chocolate S'Mores Bars

I brought these to a friend's party this weekend:

Lishie's Double Chocolate S’Mores Bars

• 1 & 1/2 sticks Butter, @ room temperature
• 2/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 cups crushed honey graham crackers 
• 1 cup crushed chocolate graham crackers
• 1/2 cup all purpose flour
• 1/2 tsp salt
• 2 cups chocolate chips*
• 3 1/2 cups mini marshmallows

Pre-heat oven to 350°, grease or spray 13x9x2-inch baking pan (or two, 8x8 brownie pans). 

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together both flavors of crushed graham crackers, flour, and salt. Stir the graham cracker mixture into the butter/sugar/egg/vanilla mixture. Should become one, big crumbly clump.

Press about 1/2 cup or more, if needed, of the graham cracker mix over the bottom of the greased 13x9x2-inch baking pan. Sprinkle half (1 cup) of the chocolate chips on top. Sprinkle 3 cups of the mini marshmallows on top. Crumble, by hand, the rest of the graham cracker mix on top. Sprinkle last 1/2 cup of the mini marshmallows on top and finally, sprinkle the rest (1 cup) of the chocolate chips on top.

Bake for 25-30 minutes or until brown.

<3 Lishie

Too hot for Earl Grey? Nope!

I love Earl Grey tea. Even in the summer, I love it but it has been extremely hot the last two days. So hot that even after a shower, 6 am is HOT. So hot that you can feel the heat underlying & undermining the air conditioner. So a cuppa tea has not been an option.


Well on my walk yesterday, I passed one of the many gourmet food trucks that have appeared in NYC recently... this one, an organic ice cream truck. Lo & behold, one of the flavor options was EARL GREY!! Yay, music to my mouth... cold, refreshing, delicious. Hmmm, I thought, I can make it at home! And make it the way I love to have it... with "milk" & honey. I also brought out the citrusy bergamot always at the heart of the Earl Grey flavoring with a splash of fresh lemon juice. 


This was the perfect cup of summer tea. And the perfect ice cream. The perfect ~ dessert. Perfection. Sigh.


Earl Grey Ice Cream

• 1 cup Earl Grey (*preparation below)
• 1-2 TBSp Honey
• 1 TBSp fresh Lemon Juice
• 1 cup Heavy Cream
• 1/3 cup Sugar

*Earl Grey prep~ I made mine in the Keurig/K-cup on the most concentrated setting. Or you can use 2-3 tea bags steeped in 8 oz. hot water for 5 minutes.


Prepare the Earl Grey tea. Mix in the honey & lemon juice. Allow tea to cool to room temperature. Meanwhile, pour the cream into the ice cream maker. Slowly add the sugar. Allow to mix for 10 minutes, then add the cooled down tea. Keep ice cream maker on for another 20 minutes (or until softly frozen, then place in the freezer.


Serve & ENJOY! Makes 2 large servings or 4 small servings.


I always find a way to make what I love most!
Inspiration's everywhere.
<3 Lishie


Also go ahead & try my Chai Ice Cream!

Peanut Butter ~ Fluff Bars *Original Recipe

This cookie bar was inspired by the "old school" sandwich ~ peanut butter & fluffernutter...  I had my first at a friend's house- Felecia's because her parents were cool. We were all of 7 & having "dessert" for lunch! It was awesome. I still love to get one once in a while at the Peanut Butter Co. in the Village (NYC) for lunch. Now it is definitely a treat because I still feel like it's more candy than "food". Ha ha... And still being on my cookie bar kick, I came up with this, wanting to use up the last of my marshmallows. Marshmallows are the equivalent of Fluff so... that is where I got the idea for these:


Lishie's Peanut Butter ~ Fluff Bars

• 1 & 1/2 sticks Butter, @ Room Temperature
• 3/4 cup Sugar
• 2 & 1/2 cups Nilla Wafers, processed into "flour"
• 1 cup AP Flour
• 1/4 tsp Salt
• 3/4 cup Peanut Butter (I used creamy, natural)
• 1/2 cup White Chocolate pieces
• 1 cup + Mini Marshmallows, divided 
• 1/4 cup  Milk Chocolate pieces*

* I used Hershey's Kisses.


Preheat oven to 350 degrees. Line a 9'x9" pan with parchment & flour/grease it. Place it aside.


Mix together the butter & sugar until combined. Add in the nilla wafer crumbs, flour, salt & peanut butter. Fold in the white chocolate & half the marshmallows. 


Spread half of the mixture into the bottom of the prepped pan. Top with the chocolate pieces (sprinkle them on) & some marshmallows. Firmly push them into the bottom layer with an offset spatula (or butter knife)... Then layer the rest of the mixture on top, firmly patting it down to combine.


Bake for 25 minutes or until the top is golden brown. Slice, serve & ENJOY!


Yummy, chewy, sticky goodness in a cookie bar form! Go ahead, add more chocolate or marshmallows! Or spread a little jelly on top of one! ;) You know you want to! They are gooey & just may bring you back too!
<3 Lish

"Take 5" Pretzel Bars

Inspiration, for me, comes from everywhere. Which can be a problem when one has just spent a good amount of time in Hershey, Pennsylvania, "The Sweetest Place on Earth". Indeed it is. Chocolate scent wafts through the air. It's in the hotel shampoo... in the air system, the candles... Ahhh deliciousness. But, for me, it is also as if I am baking~ the sent fills me with, well, fullness. I love it. 


If you get the chance, visit Hershey. It's not all about chocolate. It was built on chocolate & Milton S. Hershey was a wonderful man. I have a slight crush on him. He was a good man. No scandals. And he gave back, a lot. He & his wife couldn't have children so he provided for orphans. Schooling was extremely important to him. & to me. The Hotel is a dream. The Lodge has all of the amenities you could ask for~ Outdoor/indoor pool, restaurants, mini golf, tennis court, game room, gym room, Children's activities, meet & greet with the characters, shuttle buses to amusements. It's wonderful. And then there's the amusement park/water park, the zoo, the gardens, the museum, trolley tours... Go! Oh oh oh... yes, there's the food, the CHOCOLATE. It is everywhere. EVERYWHERE... 


Hershey has a new candy item out~ the "Take 5 Bar". Five layers... Chocolate, Peanut Butter, Caramel, Pretzels, Peanuts. YUM. It was exactly what I needed the last day there... I wanted something salty, rather than all chocolaty. And it gave me an inspiration for a dessert to take to a BBQ this weekend~ My Take on the Take 5 Bar... Here it is...


Lishie's "Take 5" Pretzel Bars

• 1 & 1/2 Sticks Butter, Room Temperature
• 2/3 cup Sugar
• 1 Egg, Room Temperature
• 2 & 1/2 cups Pretzels, food processed
• 1/2 cup flour
• Topping
• 1/2 cup Chunky Peanut Butter (Or 1/2 cup Smooth Peanut Butter + 1/4 cup peanuts, chopped)
• 1 cup Chocolate pieces*
• 1/4 cup Caramel pieces (or Milk Duds, halved)



Caramel Chunks

• 1/4 cup Pretzel pieces

*I used fresh from the Hershey factory mini-mini chocolate bars & cut up Kisses! 

Pre-heat oven to 350°, line a small, sided cookie sheet with parchment paper.

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in the egg until combined. In a separate bowl, mix together crushed pretzel flour & AP flour. Stir the pretzel mixture into the butter/sugar/egg mixture. Should become one, big crumbly clump. Press all of the lumpy batter into the bottom of the cookie pan evenly.

Mad Baker @ work :) Earl Grey on hand.

With an offset spatula (or butter knife) thinly spread the peanut butter over the pretzel batter base. Sprinkle the chocolate, caramel & pretzel pieces on top if the peanut butter & lightly pat them into the peanut butter.   

Bake for 20-25 minutes or until caramel & chocolate is completely melted & gooey. Allow to cool completely. Cut into squares & ENJOY! 

<3 Lishie

Before entering the oven...

Freshly out of the oven...

Pretzel "Flour"

Rocky Road Bars

Here's another Lishie original ~ another fresh, new twist on an old favorite. Inspiration comes in so many ways for me & this one hit me while purchasing graham crackers for my S'Mores Bars. Up on the shelf next to the original Honey Graham Crackers were CHOCOLATE GRAHAM CRACKERS. Genius, simply genius. 


I was in cookie bar mode & my mind instantly combined the chocolate graham crackers with the mini marshmallows I already had placed in my cart (for my S'Mores Bars) to form... Rocky Road Bars. (See, sometimes it pays to have rocks in my head!) Just had to run back for some roasted almonds... & I was set! Set to create another portable, DeLish ~Original~ treat. 


When I tell you I truly was not ready for how good these were going to taste, I absolutely mean it. OMGoodness, scrumptious!!! They are so easy & reap so much chewy yumminess. The combination of sweet chocolate & marshmallows with the salty almonds is amazing... You.must.make.these. I promise if you like Rocky Road, you WILL love these. Heck, you will LOVE these no matter what! ;) And so will the children! Make a pan of these & a pan of DeLish Lishie's S'Mores Bars quick!

Lishie's Rocky Road Bars

• 1 & 1/2 sticks butter, room temp.
• 2/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 3 cups crushed chocolate graham crackers 
• 1/2 cup all purpose flour
• 1/2 tsp sea salt
• 1 cup chocolate (chips/pieces, etc)
• 1 cup roasted almonds, crushed
• 3 1/2 cups mini marshmallows

Pre-heat oven to 350°, grease or spray 9x9-inch baking pan.

A dollop of ice cream as a nod to the original Rocky Road format.

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together crushed chocolate graham crackers, flour, and sea salt. Stir the graham cracker mixture into the butter/ sugar/ egg / vanilla mixture. Should become one, big crumbly clump.

In a small bowl, mix 1/2 of the chocolate graham cracker mix, the chocolate, the crushed almonds & the mini marshmallows. Set aside for  a moment.

Press about 1/2 cup or more, if needed, of the chocolate graham cracker mix over the bottom of the greased baking pan. Crumble the chocolate/ marshmallow/ almond/ graham cracker mix on top. Pushed it by hand into the pan to "set it".


*Optional~ Sprinkle a little Sea Salt on top!

Bake for 25-30 minutes or until brown.

Straight out of the oven... warm, chewy goodness!

*Lishie tip~ You can substitute other nuts... peanuts, walnuts, pecans, etc. but just keep in mind that almonds are one of the primary ingredients from the basic Rocky Road formula. Same goes for subs of mini marshmallows! 


*Lishie Facts~ While visiting some sites to make sure I had the correct original R. R. combination & nut, I ran across this on Edy's (Dreyer's) web-site: In 1929, after the stock market crash, our founder created The Original Rocky Road. His mix of almonds, mini marshmallows and chocolate ice cream made people smile!


I sure hope to make you smile too!!! :) xo, Lish