BANOFFEE PIE - BANANA, TOFFEE/DULCE DE LECHE, COFFEE, CREAM - SO GOOD!

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My friend introduced me to this pie. The first time we made it, we followed another recipe but made some alternations. This time around, I adjusted the recipe based on that experience, and you are left with an absolutely perfect Banoffee pie. I am someone who is not experienced when it comes to baking or dessert making, and I was able to accomplish this. So if you're like me, don't be intimidated, this is actually very easy to make!

Banoffee pie is a dessert that originated in England in the 1970s. It is made with a pastry crust, usually made from crushed biscuits, a layer of sliced bananas, and a toffee filling made from sweetened condensed milk that has been boiled until it thickens and caramelizes. Some variations of the recipe include whipped cream or a dusting of cocoa powder on top.

The name "banoffee" is a combination of "banana" and "toffee." The dessert has become quite popular and is now commonly found in many countries around the world. It is often served at special occasions or as a sweet treat after a meal.

This is literally divine! It's so good and easy.

Banoffee Pie - recipe adapted from The New York Times

INGREDIENTS

• 2 - 14oz cans of sweetened condensed milk for dulce de leche**see note

• 2 1/2 cups/310 grams graham cracker crumbs

• 10 tbsp/140 grams salted butter, melted

• 3 barely ripe large bananas, peeled, sliced about ¼-inch thick**See note

For The Whipped Cream:

• 2 cups cold heavy cream

• 2 1/2 tbsp granulated sugar

• 1 tsp vanilla extract

• 1 healing tsp instant coffee granules

• Chocolate shavings or fresh coffee grounds for garnish

Make the Dulce de leche: Take the labels off the cans of condensed milk. Put them in a soup pot and cover them with water. Make sure there are 2 inches of water above the cans. Bring to a boil, lower to simmer, and cook/simmer for 2-4 hours, adding more water as needed to ensure they are submerged at all times. 2 hours for a lighter color and less sweet dulce de leche, longer for sweeter & darker. Then remove and let cool for 30 minutes or overnight in the fridge.

Heat the oven to 350 degrees.

Make the crust: Combine graham cracker crumbs and melted butter in a medium bowl. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie tin. Press the mixture into the pie plate and up the sides using your fingers or the back of a spoon. Make sure it is well packed. Bake until set, 14-16 minutes. Let cool at room temperature for 30 minutes.

Add the Dulce de leche to a microwave-safe bowl and heat for 15-30 seconds or so until it is soft and spreadable. Spoon the dulce de leche into the pie crust and spread it into an even layer. Pile banana slices into a relatively even layer (they might overlap). Transfer the pie to the refrigerator while you make the whipped cream.

Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract, and instant coffee, on medium-high speed until firm peaks form, 2-3 minutes. Spread the whipped cream on top of the bananas and spread it to the edge, covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2-3 hours and up to overnight.

To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.

***NOTES

For the Dulce De Leche -do not use caramel sauce or store-bought dulce de leche unless you want a runny soupy caramel mess at the bottom of the pie- it just doesn't firm up in the fridge the same as making it from condensed milk - it's worth the time, plus it's very passive time.

For the Bananas - I recommend using ones that are a little green or barely ripe, so they are less sweet. The pie is SO sweet as it is, so this gives you banana flavor without the pie being saccharine or too sweet to enjoy (in my opinion). Plus, the less ripe bananas are firmer and hold up better.

Recipe adapted from the New York Times

GREEN VEGETABLE & WHITE BEAN MINESTRONE

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As an Italian, I love minestrone. It's a thick vegetable-rich soup, what's not to love?

Minestrone is a traditional Italian vegetable soup that typically includes vegetables such as onions, garlic, tomatoes, carrots, celery, beans, and potatoes, as well as pasta or rice. The exact ingredients used can vary based on regional and personal preferences, but the soup is known for its hearty, comforting flavor and texture.

Minestrone is usually made by sautéing the vegetables in olive oil, then adding broth or water and simmering the mixture until the vegetables are tender. Pasta or rice is then added to the soup and cooked until tender. Minestrone is often served with grated Parmesan cheese and crusty bread for dipping.

Minestrone is a nutritious and filling dish that can be customized based on the ingredients you have on hand. It's a great way to use up leftover vegetables and can be made vegetarian or vegan by using vegetable broth instead of chicken broth.

GREEN VEGETABLE & WHITE BEAN MINESTRONE

INGREDIENTS:

4 tbsp butter (reg or vegan)

1 yellow onion, diced

6 cloves garlic, minced

salt & black pepper

4 small zucchini, cut into bite-sized pieces

1 large head of broccoli, cut into bite-sized florets

1 1/2 tbsp Italian seasoning blend

1 1/2 tbsp garlic powder

6 cups vegetable or chicken broth, more as needed to cover veggies

2 -15oz cans of cannellini beans

1 bunch of asparagus, trimmed and cut into bite-sized pieces

2 cups frozen green peas

juice of one lemon

a crap load of shredded parmesan cheese (regular or vegan)

In a large soup pot, melt the butter over medium heat. Once hot, add the onion and stir for 3 minutes. Add the garlic and season with salt and black pepper. Mix well for 30 seconds, then add the zucchini, broccoli, Italian seasoning and garlic powder. Mix well and cook for 10 minutes, stirring occasionally. Add in the broth and beans. Mix well. Let simmer while occasionally stirring for 5 minutes. Add in the asparagus and peas. Cook for 2-3 minutes until tender. Taste it and see if you want to add any more salt, black pepper, garlic powder, or Italian seasoning. Turn off the heat and add in the lemon juice. Serve up and garnish each bowl with a ton of parmesan cheese.

HASHBROWN WAFFLES

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There are many reasons why I am not a fan of intermittent fasting. Breakfast is one of them. Specifically this breakfast, hash brown waffles with greek yogurt, fried egg, avocado, pickled red onion, tomatoes, cilantro, green onion, and taco bell hot sauce.

Hash brown waffles are a popular breakfast food because they are crispy, savory, and filling. Here are a few reasons why they might be so delicious:

1. Crispy texture: Hash browns are made by grating potatoes and cooking them until they form a crispy outer layer. When the hash browns are cooked in a waffle iron, they form a crispy exterior with a soft, potato-y interior. This crispy texture can be very satisfying to bite into.

2. Versatile: Hash browns can be customized with a variety of toppings and seasonings, such as cheese, bacon, green onions, or hot sauce. This means that you can tailor them to your personal taste preferences.

3. Easy to make: Hash brown waffles are relatively easy to prepare, especially if you have a waffle iron. They require only a few ingredients, and can be cooked quickly.

4. Comfort food: Hash brown waffles are often associated with comfort food, which may contribute to their popularity. Eating a hearty breakfast can provide a sense of warmth and comfort, and the familiar taste of hash browns can evoke memories of childhood or other happy times.
   

Hash Brown Waffles w/ fried egg, avocado, Greek yogurt, pickled red onion, tomatoes, cilantro, green onion, hot sauce

The best 10-ish minute breakfast. Ever.

INGREDIENTS

2 frozen hash browns

1 tbsp Greek yogurt

1 fried egg

1/4 avocado, sliced

1/4 cup sliced grape tomatoes

Pickled red onion

Cilantro

Sliced green onion

Hot sauce, preferably Taco Bell mild

Heat up the waffle maker to medium-high or level 4 on the one I have. Once hot add two hashbrowns, cook for 3 minutes, then use a fork to break it up/mix it up so you have a thin layer of hash browns. Cook for another 3-5 minutes. The. Remove and layer with all the remaining ingredients.