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Banana-Cream Cheese Breakfast Cakes Recipe

Picture of Banana-Cream Cheese Breakfast Cakes Recipe

 

Here’s a breakfast treat recipe that I found at the Food Network website with a few little modifications to make things easier:

 

 

What You Will Need:

For the filling:

–   8 ounces cream cheese, at room temperature

–   1 teaspoon vanilla extract

–   2 large egg whites, at room temperature

–   1/2 cup sugar

For the cakes:

–   1 1/2 cups plus 3 tablespoons cake flour

–   1 1/2 teaspoons baking soda

–   1/2 teaspoon kosher salt

–   1 stick plus 2 tablespoons unsalted butter, at room temperature

–   1 cup plus 6 tablespoons sugar

–   2 teaspoons vanilla extract

–   3 large eggs, at room temperature

–   3 very ripe bananas, mashed

 

What You Will Need to do:

1.   Preheat the oven to 325°F.

 

2.   Make the filling:  Beat the cream cheese and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth; transfer to a bowl.  Clean out the mixer.  Add the egg whites to the mixer and beat with the whisk attachment on medium-high speed until frothy, about 1 minute.

 

3.   Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form, about 3 minutes.  Add half of the cream cheese mixture and beat until just combined.

 

4.   Add the remaining cream cheese mixture and beat until smooth.  Transfer the filling to a pastry bag fitted with a large round tip; set aside.

 

5.   Make the cakes:  Line a 12-cup muffin pan with paper liners.  Sift the flour, baking soda and salt into a bowl.

 

6.   Clean out the mixer.  Beat the butter, sugar and vanilla with the paddle attachment on medium speed until fluffy, about 5 minutes. Beat in the eggs, one at a time.  Beat in the mashed bananas until combined. Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not over mix).

 

7.   Divide the batter among the prepared muffin cups.  Insert the pastry tip halfway into each and pipe about 1 tablespoon filling into the middle of the batter.  (The cups should be about three-quarters full.)  Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20 to 35 minutes.

 

8.   Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely.

 

 

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Raisin Pecan Sticky Toast Recipe

 

This is a weekend family favourite.  I always try to make something extra on the weekend, when there`s more time to make something a little less pain.

What You Will Need:

–   4 slices of raisin bread

–   2 Tbsp of melted butter

–   1 Tbsp of honey

–   2 Tbsp of brown sugar

–   2 Tbsp of chopped pecans

What You Will Need to do:

1.   Preheat your oven to 425°F.

2.   Place the bread on a baking sheet.

3.   In a bowl, mix the butter, honey, brown sugar and pecans together.

4.   Spread the mixture from the bowl onto each piece of bread.

5.   Bake for about 5 minutes or until the top begins to bubble and the edges are toasted.

 

Just Like Aunt Jemima Maple Syrup Recipe

Below is a recipe that if not identical, is pretty close to the syrup you’d buy in the grocery store:

 

What You Will Need:

–   1 tsp of maple flavouring

–   2 cups of water

–   ¼ tsp of salt

–   1 cup of sugar

–   2 cups of dark corn syrup

 

What You Will Need to do:

1.   Mix the water, salt, sugar and corn syrup in a pot.

2.   Once it has come to a boil, turn off the heat and let the contents of the pot cool down for 10 minutes.

3.   Now stir in the maple flavouring.

 

***Note:  If you ‘d like the syrup to have a butter flavour to it, add 2-3 Tbsp (depending on preference) of butter while the contents of the pot is boiling.

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