Breakfast Biscuit | Fiesta Friday #27

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breakfast biscuit

This summer is flying by way too fast for my liking. How is it that we’re in August already? In just about a month, the new school year will start, which means I’ll have to go back to work. Boo hoo!

I thought I’d have more time to blog in the summer. Apparently, not so. There are summer projects to finish around the house and garden, places to go to, people to see, blah blah blah… Pretty much sucking all of my time. Yeah, yeah, I know what you’re thinking. I’m the world’s biggest complainer there is. Yup, that’s me!

So, with limited time in the kitchen, I mostly cook simple stuff. I’ve been feeding my kids scrambled eggs. What? Stop looking at me like that. At least I don’t feed them McDonald’s. Oh, wait, I do take them to McDonald’s. But way less frequent than feeding them home-cooked scrambled eggs, which are way better than McDonald’s, right?

Besides, I make my eggs look pretty and everything. Take a look!

breakfast on cheesy biscuit

I serve them on cheesy biscuits.

cheesy biscuits

And I sprinkle crispy bacon pieces and drizzle cheese sauce over them.

breakfast on cheesy biscuit

Doesn’t that look really yummy? See, I don’t mistreat my kids at all.

Recipes will have to wait. I’m traveling at the moment and it’s just too hard to stay focused and sit in front of a computer for too long. Recipes are serious business, don’t you agree? I want to make sure they are clear, concise, and correct. That’s my motto in recipe-writing, anyway, the three Cs. :-)

***

I’m turning it over now to my Aussie duo to welcome you to the party, Dame Edna and Madge. I mean, Saucy @Saucy Gander and Margot @Gather and Graze. The one wearing the most sparkling frock is Dame Edna, that much I know.

They’re ready to party with you! Are you ready to party with them?

But first, let’s look at last week’s features:


Ragda Pattice from Namrata @MyFoodTapestry. I’m so surprised I haven’t met Ragda Pattice before. Why, she’s so lovely in her shredded carrot outfit and a wedge of lime pinned on her hair! Really, this one stole the show for me. Crispy potato patties, yellow peas curry, tamarind chutney… the whole thing makes my mouth water. Namrata herself describes it as “thick, tangy, sweet, spicy.” Now, tell me that doesn’t make your mouth water. Impossible.

torta con albicocche e coccoTorta con albicocche e cocco from Simi @acasadisimi. This translates into Cake with Apricots and Coconut, which may have been lost on me if not for the translation. This cake sounds so scrumptious; I’m so glad I took the time to read the English translation. I can just imagine a delectable mix of flavors from the apricots and coconut. Serving it with ice cream doesn’t hurt one bit, either. Ben fatto, Simi! E’ una bellisima torta!


Spinach & Preserved Lemon Paratha With Zaatar from Sue @Birgerbird. In Prudy’s words, “I mean, holy smokes! This was her 1st time making a “non-traditional” Indian flatbread… For a flatbread newbie, she’s a prodigy. Seriously, look at that gorgeous bread. The combination of [flavors] are fabulous and the photos are spectacular. I’m so impressed… it’s one of those recipes [that] I can’t get out of my mind; it strikes me to the core… you know, the gut, the belly…. LOVED that post!”

Many times I marvel at Sue’s creativity in coming up with original recipes and flavor combinations, this time is no exception. I’d like to stay inside her brain for a day to understand fully how that girl thinks! She is incredibly imaginative. This bread proves it.


Lunch for Film Crew from Martina @Make, Shake and Bake. In Jess’s words, “I loved this post. It was so nice of Martina to create an entire meal for her partner and his film crew. It made me wish I was a part of the team, so I can enjoy the food myself. “

I concur with Jess. I, too, feel a certain affinity to the post, not only because it was gratifying to see a couple full of support for each other, but also because I minored in Film & Theater. This reminds me of those assignments I had to do, where I had to “hire” actors and the only payment I was able to give them was a free lunch. Except mine was way less sophisticated. Mine consisted of fries and chicken strips.

***

Now, go and party! I’ll be watching from far, Las Vegas far. That’s where I’m bounded. I’m looking into catching a Celine Dion show maybe, if my kids would let me. They themselves are more interested in Cirque du Soleil. What’s the difference, I asked? They’re both French Canadians. Secretly I know who’s going to win this. It’s not who you think. Let’s just say, once you have kids, it’s not about you anymore. That’s the truth, isn’t it?

Click on the button below to join the party. If you’re new to Fiesta Friday, please read the guidelines.

Chocolate Peanut Butter Banana Cream Pie | Fiesta Friday #26

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Chocolate Banana Cream Pie

chocolate banana cream pie

It’s occurred to me I haven’t done dessert in a while, like half-a-dozen-posts while. I attribute this to the fact that most desserts require baking and therefore, turning on the oven. In case you didn’t know, we’re well into summer where I am, and it’s been mostly hot and humid. I’m not fond of standing in front of a hot oven in this weather. I’m sure you’d understand.

What about making cold desserts, you say, like ice cream, for instance? Uhm…. yeah, my ice cream machine is…. uhm…. broken.

Okay, I’m just making excuses. But you did buy it for a second there, didn’t you? The truth is, I haven’t done much cooking and baking altogether, period. It’s time to change that. I can’t continue to keep coming to my own fiesta without bringing anything. My guests deserve better than that. They would appreciate a dessert every now and then, am I right?

An easy to make, no-bake pie, like Banana Cream Pie, sounds pretty good to me and would satisfy my family’s sweet tooth. But is that the way a host should behave? Making the easiest thing to serve to her guests? I don’t think so. So, I’m making you a Chocolate Peanut Butter Banana Cream Pie, instead. See, I’m a very thoughtful host and person. :-)

Chocolate Peanut Butter Banana Cream Pie

  • Servings: 8 (9-inch pie)
  • Difficulty: moderate
  • Print

The crust
12 graham crackers (or 24 squares or 1 1/2 cups graham cracker crumbs)
1/4 cup butter, melted
2 tbsp. Nutella

1. In a food processor, grind the crackers until you get fairly fine crumbs.
2. Add melted butter and Nutella, and pulse until well-blended.
3. Press into bottom and sides of 9-inch pie pan.
4. Bake in 350 F for 10 minutes. Let cool completely.

nutella graham cracker pie crust

The chocolate & banana layer
3/4 cup dark chocolate morsels
3/4 cup creamy peanut butter
3 bananas

1. Mix chocolate morsels and peanut butter in bowl. Microwave for about 30 seconds, stir. Microwave for another 15-30 seconds and stir until smooth. Set aside while you cut the bananas.
2. Cut bananas in half lengthwise and then in sections so that they fit nicely inside the pie pan.

making chocolate banana cream pie

3. Pour chocolate mixture over bananas to cover. Place in refrigerator while you prepare the pudding layer.

chocolate cream pie

The vanilla pudding layer
2 (3.4 oz packages) instant vanilla pudding mix
2 cups cold milk
1 cup whipped topping

1. Combine pudding mix and milk and whisk until smooth and thick.
2. Add whipped topping and continue whisking until thoroughly incorporated.
3. Spread over chocolate layer.

vanilla pudding cream pie

Decorate the top of pie with piped whipped topping, sliced bananas, and crushed roasted peanuts. Refrigerate until completely chilled (3 hours) prior to serving.

banana cream pie

At this point, this pie is pretty enough to serve, don’t you think? But I like to make my guests feel really special, so I’m adding a little somethin’-somethin’ to decorate my pie further.

how to make piped chocolate decoration
A little somethin’-somethin’ for the pie. They don’t have to be perfect. It’s the thought that counts. At least that’s my excuse. For the directions on how to make these piped chocolate decorations, go to my Halloween post.

Here’s the finished pie, for all of you. I told you I’m a thoughtful host….and caring…. and nice…. and…. own-horn tooter. I’m stopping, right now.

chocolate peanut butter banana cream pie

***

Fiesta Friday #26 is now open, co-hosted by Prudy @Butter, Basil and Breadcrumbs and Jess @Cooking Is My Sport. Better watch out with these two in charge. There’s no telling what’s going to happen. All I know is that it’s going to be rowdy and wild! Which I love! I’m ready to party!

But first, features from last week:


Chocolate Cherry Cakes from Chava @flavourphotos. In Hilda’s words, “When there is a really special occasion which merits the most exquisite decoration, including gold leaf no less, you know you are not dealing with a run-of-the-mill recipe. [These] vegan cupcakes look as extraordinary as the beautiful presentation. It makes me glad Germany won so we could share these superb treats.”

Okay, I could go with that. Being glad that Germany won, I mean. Only so that I can partake in sharing these amazing and incredible beauties. Edible gold leaf, wow! That just takes things to another level. You hit it out of the park, Chava! Thank you for bringing these to the fiesta.


Cinnamon Almond Chocolate Pudding Pops from Lori @Creating Beauty in the Kitchen. These pudding pops are just so adorable. Plus, they’re on a stick. That makes them extra adorable. Plus, Lori wrote this so that Jhuls, who was having a tough week, could make it to Fiesta Friday. That makes her so, so adorable. I love it, Lori! You are the sweetest girl, who goes out of your way to make others feel happy, and you make the cutest, most delectable pudding pops!


Caramel Macchiato Ice Cream Cake from MB @Bourbon & Brown Sugar. In Julianna’s word, “Wow! This was just gorgeous and a perfect ending to any summer BBQ.”

Couldn’t have agreed more. Great dessert, MB! I can definitely go for a big slice of this. Coffee and caramel are my favorite flavors, too.


Chocolate Mango Slice from Tina @Mademoiselle Gourmande. Unlike Tina, I’ve been making brownies for ages, but not once did I ever think of adding fresh fruit. Who thinks that way? Only the most creative person, that’s who! What a wonderful idea, Tina, especially for summer treats. That mango topping sounds refreshing!

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Now it’s party time! Click on the button below to join the party. If you’re new to Fiesta Friday, please read the guidelines.

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The Wizarding World of Harry Potter | Fiesta Friday #25

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diagon alley

hogwarts

This is why you go to Orlando, Florida. No. Other. Reason.

What’s that you’re saying, big-eared mouse? Sorry, I can’t hear you!

Seriously, this place is out of this world, even for you muggles. With the new addition, Diagon Alley, grand-opened just last week, WWoHP is worth every penny. Every freaking 13,600 pennies. Especially if you’re an unrepentant Harry Potter fan, like I am. I think I was more excited about going to this place than my kids. I’m such a nerd.

A Harry Potter nerd. I was one of those wretched souls blanketed with a comforter outside a bookstore waiting for the midnight release of a new book in the series. Then, barricaded myself in the bedroom for 2 days devouring it, leaf to leaf. My neighbor Bill made the mistake once of challenging me to a speed-reading-an-HP-book competition. Do I even need to tell you who won and got herself a free dinner?

To show proof of reading, we had to provide a written note on not only the summary, but also important turns of the book. I went further. I offered typos and the pages where they occurred. Yes, there are typos. Book Two, pages 157, 209, 283. Check them out.

Anyway, the Wizarding World of Harry Potter. In one word, ah-mah-zing! You will be transported into a magical world upon entry.

hogsmeade

forbidden journey

king's cross

hogwarts express

The best reason to visit WWoHP, however, may be this.

butterbeer

Anybody has a good Butterbeer recipe? We need to talk.

***

I’m assisted by my las primeras co-hosts this week, Hilda @Along The Grapevine and Julianna @Foodie On Board. Yup, they are my first-ever co-hosts. I can always count on them, such able and accommodating blogger friends. You’ll be taken care of at the fiesta, I’m absolutely convinced. My schedules are all over the place at the moment, so it’s been pretty tough answering your comments and returning your visits. Bear with me, please, I’ll get back on track soon.

Let’s take a look first at last week’s outstanding posts, shall we? Then we’ll party! Features from FF24 are:


Gluten Free Naked Summer Wedding Cake from Weebirdie @Weebirdie’s Cafe. In Hilda’s words, “Everything about this cake – the ingredients, flavors, and of course decoration – not to mention the story behind it, made this cake particularly memorable among cakes.” In Selma’s words, “The post started off humorously, and then I felt like I walked every step of the way with Weebirdie, from the trial to the flour mishap…to making it and transporting it (my heart was in my mouth) and finally assembling it on site. What a trooper!” What a cake! Beautiful, Weebirdie, as always, but this time even more so!


Roasted Carrots in cream sauce from Pang @Circa Happy. In Selma’s words, “I am just a little bit dazzled by her talent, truth be told. I am speechless at what this girl can do with her ingredients, styling and lighting. Have carrots and their peel EVER looked this good?” In Hilda’s words, “I have never seen carrots which look so appetizing and at the same time so artfully presented. Really stunning photos!” I was an instant fan of Pang’s work at first sight. Posts such as this sealed my fate!


Shahi Tukra from Sadia @Savory and Sweet Food. In Indu’s words, “Once again Sadia blew me away with her fantastic dessert. I have not seen a more decadent version of Shahi Tukra than this! Looks absolutely stunning and gorgeous. My hand was reaching out to get a piece!” Mine, too! Although I’ve never had Shahi Tukra, I’m convinced I’m going to love it. Just look at it. How could you not like a dish fit for a king?


Pizza Hut Breadsticks from Jess @Cooking Is My Sport. In Selma’s words, “Boy, can that girl write. She has a book in her, I am sure!! Brilliant letter to Scott Bergren requesting the reinstatement of the Big New Yorker Pizza…” I myself thought about writing Pizza Hut when they discontinued Big New Yorker. How dare they? Didn’t they know I was addicted to it? But of course, I could never put it in such a charming letter as Jess’s. What a fun post! Absolutely loved reading it. Oh, and the recipe sounds perfect, too!

Okay, peeps, let’s party! I’m away, again, this weekend, but that won’t stop me from partying, woohoo! Click on the button below to join the party. If you’re new to Fiesta Friday, please read the guidelines.

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Happy 4th of July! (Take 2)

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Here I am finally, ready to party and mingle with everyone at Fiesta Friday! I’ve emerged from my kitchen and as promised, I’m bringing patriotic food to share. Look everyone, I made you a red, white, and blue pizza! Am I a good blogger now?

us flag pizza

4th of july pizza

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