Comfort Foods and Indulgences

Individual No-Bake Banana Split "Cakes"

No-Bake-Banana-Split-Cakes I have been making a version of this cake for the past 20 years. However, I’ve always made it in a 9 x 13 pan. I finally decided to streamline the recipe and serve it in individual portions. Since this cake was always something I would normally make for a party, it just made more sense to put it together this way. It’s so much easier to serve. And cuter too.

Nothing falls apart, it tastes great and believe it or not, it’s not overly sweet. The oven also never goes on!

This cake gets a walnut crust just because it tastes so much better…more complex. The crust does not need baking, chilling it in the refrigerator keeps it all intact. If you have a nut allergy you could make a graham cracker crust using the same method. It works too.

I bought a wooden tamper originally to make mojitos. However, I rarely make mojitos but find I use this tool for so many baking and cooking projects. It worked especially well flattening the crusts in the bottom of the glasses.

World's Best Grilled Cheese

bestgrilledcheese I don’t know who creates these things, but apparently April is National Grilled Cheese Month. Holiday or not, grilled cheese sandwiches seem to appeal to everyone. It’s one of my favorite lunchtime treats –especially when there almost nothing left in the refrigerator – there’s always cheese and bread. Comté cheese, with its complex, nutty, caramelized flavor pairs perfectly with the sharp cheddar. If you can’t find it, you can use all cheddar. Choose high quality sandwich bread – white, wheat or sourdough all work well. Serve on its own, with mixed greens, or my favorite – creamy tomato soup.

3 tablespoons butter, melted
4 thick slices white, wheat, or sourdough bread
1 teaspoon Dijon mustard
2 ounces Cabot Extra Sharp Cheddar, grated
2 ounces Comté cheese, grated

Heat a heavy 12-inch cast iron skillet over low to medium-low heat. Meanwhile, spread ½ teaspoon of mustard on the two bottom slices of bread and then sprinkle evenly with the grated cheeses. Top each with a remaining bread slice, pressing down gently to set.

Brush sandwich tops completely with half the melted butter; place each sandwich, buttered side down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to re-heat and crisp, about 15 seconds. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm. For two.

– Recipe courtesy of Cook Like James

Oscar Night Food Ideas: Maple Walnut Popcorn

This Sunday night is the Oscars, the night when millions of Americans will tune in to see which actress is wearing the ugliest gown. Since this event will drag on for hours, you'll need lots of snack foods, like my Maple Walnut Popcorn. This New England inspired popcorn is everything a snack food should be: sweet, salty, sticky, and crunchy. Since the Oscars are at least three hours long, you might want to make a double batch.

Maple Walnut Popcorn
Yields 10-12 cups

3 tablespoons canola oil
1/2 cup popcorn kernels
1 cup coarsely chopped walnuts

1 cup pure maple syrup
2 tablespoons butter
1 1/4 teaspoons salt

1. Preheat oven to 325°F. Coat two large rimmed baking sheets with cooking spray.

2. Pour oil in a large saucepan over high heat and cover. After 1-2 minutes, toss a couple of kernels inside. Listen for the shimmering oil as it heats up, then drop a couple of kernels in the pan. When they start sizzling and spinning, the oil is ready. Add remaining kernels. Cover the pan, and give it a couple of shakes so the kernels get coated with oil. Now listen for the popping. Once it really starts popping quickly, listen carefully. Remove the pan from the heat once the popping slows down to every few seconds, or it could burn quickly. Pour popcorn into a big bowl coated with cooking spray, and add nuts.

3. In a small saucepan over medium heat, bring maple syrup, butter, and salt to a boil. Cook 1 minute. Lower to a simmer for 2 minutes. Pour syrup over popcorn and nuts, stirring to coat. Transfer popcorn mixture to prepared baking sheets. Bake for 10 minutes. Remove from oven and cool. Break into small clusters.

– Recipe courtesy of Food Blogga

GOLDBELY! Beyond Guilty Pleasure

the purple pie place This site is Foodie Porn!

(You do not want your friends to know about Goldbely...honestly. And, word of warning, do not check out this site unless you have TUMS at your fingertips)

I tripped on this awesome web site today and scrolling down the imagery, it became obvious that there was nothing...N*O*T*H*I*N*G on this site that comes under the heading of “healthy.” About time!

Goldbely declares, “We are on a mission to discover all things delicious… seeking out the legendary local restaurants, amazing artisans and great gourmet food purveyors that produce amazing regional products…Our vision is an online marketplace that connects curious eaters with America's best gourmet food purveyors. We are creating an alternative to the food conglomerates.”

Their goal - “To make the world a yummier place.”

Simple Chicken Tenderloin Parmesan

Chicken-Tenderloin-Parmesan-baked Weeknight dinners can be daunting if you are working all day or chasing kids around after school. We have been in the middle of basketball season, which means, three nights a week it is chaos at dinnertime. Mostly because the kids are starving by the time they get home.

Everyone here loves chicken Parmesan, but I don't really have time on a weeknight to pound out chicken breasts, make red sauce and shred several kinds of cheese. As a result, I have come up with an alternative, quick method everyone in my family really enjoys. The best part, I can literally throw this together after a basketball game and it's ready in no time.

The only thing I have to remember is take out a package of tenderloins from the freezer in the morning. I buy them in bulk at Costco.

Comfort Foods and Indulgences