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Banana Cream Frosting Recipe

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Banana Cream Frosting Recipe

Ripe bananas, cream, vanilla, cinnamon and sugar are all you need to make a delicious, light and fluffy banana cream frosting. This recipe will make enough to frost 24 cupcakes or 1 large cake — so you have plenty on hand to sweetly slather over all your baked goods.

Banana Cream Frosting is light, sweet and delicious.

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Things You\’ll Need

  • 2 large ripe bananas

  • 16.2 ounces (480 millilitres) cold heavy cream

  • 2.1 ounces (60 grams) granulated sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon, optional

Step 1: Mash the Bananas

In a medium sized bowl, mash the bananas until they are smooth.

Mash the bananas until they are relatively smooth, some rough chunks are ok.

Step 2: Sieve the Mashed Bananas

Set a fine mesh sieve over a medium sized bowl. Pour the mashed bananas into the sieve and use a fork to vigorously push it through until you have a smooth banana puree in the bottom of the bowl. Set aside.

Use a fork to mash the bananas through the sieve.

Step 3: Whisk the Cream

In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric whisk, whisk the cream on medium speed until it begins to thicken and form soft peaks.

Whisk the cream to form soft, fluffy peaks.

Step 4: Add the Sugar and Flavorings

In a steady stream, add in the sugar. Whisk until combined, and then add in the vanilla (and cinnamon, if using).

Pour in the sugar then whisk to combine before adding in the vanilla and cinnamon.

Step 5: Add the Banana

Whisk on high speed, until medium peaks form, then add in the mashed bananas. Continue to whisk on high speed, until the mashed banana is evenly distributed throughout and the mixture is smooth and thick, 30 to 45 more seconds. Your frosting it now ready use with your favorite baked goods.

The mixture will be light, slightly thick and creamy when it is ready.

Tip

For best results, whisk the cream just before frosting your cakes, or cupcakes. You can also chill the cream in the refrigerator before use. If you have noticed that it slightly deflates, whisk it again to form stiff peaks.

Frost then decorate!

How to Keep Vegetables Fresh Longer

Traci Joy
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How to Keep Vegetables Fresh Longer

Things You\’ll Need

  • Plastic storage bags

  • Small paper bags

  • Storage containers with lids

  • Paper towels

  • Refrigerator

... Keep Vegetables Fresh Longer

Fresh vegetables are great but they don't last very long. Most vegetables stay fresh with cool temperatures and high humidity but there are steps you can take when storing vegetables to encourage that environment.

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Step 1

Do not wash your vegetables before storage. If a vegetable is still wet when it is put into storage, it is more susceptible to bacterial growth. Wash vegetables just before you are ready to use them.

Step 2

... Fresh lettuce

Put leafy greens, such as lettuce and spinach, in plastic storage bags. The bag creates just enough of a moist environment to help retain natural moisture. Store in the coldest part of the fridge and they will last a week to 10 days.

Step 3

... Carrots and beets

Root vegetables such as carrots, beets and turnips do well in perforated plastic bags in the fridge. Cut off the leafy tops bcause they will draw moisture out of the root. Place in plastic bags with a few holes. The holes will allow air to flow without letting too much moisture escape. Most root vegetables will last up to two weeks.

Step 4

... Broccoli and cauliflower

Cauliflower, broccoli and brussel sprouts keep well in plastic storage bags in the refrigerator. They will stay fresh for up to five days. Cabbage unwashed, uncut and wrapped in plastic will last up to 10 days.

Step 5

... Peppers, beans and radishes

Most other vegetables such as beans, artichokes and cucumber also do well in plastic in the fridge. Peppers should be stored in a paper bag in the bottom crisper drawer. Mushrooms should never be stored in plastic and should instead be kept in an open container such as the cardboard they are packaged in. Remove the plastic and cover loosely with a paper towel. Mushrooms will last up to five days.

Step 6

... Garlic and onion

Garlic and onions do well in cool spots where air can circulate without much moisture. A hanging basket is ideal for onions, while a darker spot is a benefit to garlic.

Step 7

Potatoes do best at cooler room temperatures and darker locations. If potatoes are stored in a refrigerator, the starch converts to sugar. Keep potatoes in a cool dark place in a paper bag to give them a life of several weeks to a month. Sweet potatoes can also be kept this way but their shelf life will only be about a week, depending on the coolness of the location.

Step 8

... Fresh tomatoes

Tomatoes should be kept at room temperature out of direct sunlight and will keep for three to four days. A sliced tomato can be kept wrapped in plastic in the fridge for one to two days.

Step 9

... Sweet corn

Corn on the cob is the one vegetable that should not be stored at all. Corn should be husked and eaten the day it is picked. If that is not possible, then blanch it for two minutes, cool it immediately with cold water and store it in a plastic bag in the fridge. The freshness will last for two to three days.

Tip

When storing vegetables in bulk, remove any bruised or damaged produce.

What Is the Difference Between Cornmeal & Cornbread Mix?

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What Is the Difference Between Cornmeal & Cornbread Mix?

Corn sticks in pan Cornbread can be baked in cast-iron molds in the shape of corn sticks. Image Credit: Jupiterimages/Stockbyte/Getty Images

Corn goes through several stages from germination to maturity and is picked fresh for eating when the kernels are plump and filled with a liquid referred to as milk. If left on the plant beyond that time, the corn kernels become very starchy and dry and can be ground into meal that is used to make a variety of baked goods. Cornmeal is combined with other ingredients to produce ready-to-use cornbread mix.

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Cornmeal Facts

When the corn has reached what's known as the "dent" stage — when each kernel has a small depression in one end signifying that it has lost most of its moisture — it's ready to grind, and this is accomplished through several methods. Stone-grinding the corn results in large, coarse grains that are generally used to make polenta or are cooked as a hot cereal known as grits. The color of the cornmeal reflects that of the corn kernels and can range from white and yellow to blue. Finely-grained corn is milled several times to produce the type of cornmeal that's added to cornbread mixes used to bake breads and muffins.

Cornbread Mix

A premade cornbread mix saves time and provides an alternative to preparing the bread or muffins from scratch. A typical mix generally contains finely-ground cornmeal, wheat flour, a leavener such as baking powder, sugar, some type of fat (usually lard), baking soda and salt. To make muffins or bread, all you do is supply the liquids in the form of eggs and milk. The batter can then be baked in the traditional square pan, muffin tins, loaf pan, in a greased cast-iron frying pan or in any type of specially designed cast-iron molds that produce specific shapes such as miniature ears of corn.

Cornbread from Scratch

There are two ways to make cornbread from scratch: by starting with plain cornmeal or by using self-rising cornmeal mix. The self-rising cornbread mix differs from a complete cornbread mix in that it contains only baking powder and salt and requires the addition of a small amount of flour, a sweetener and liquids. As a regionally Southern product, it's not always available elsewhere, but you can make your own by adding flour, baking powder and salt to plain cornmeal. Self-rising cornmeal mix is generally used in recipes that were developed around it. If you plan to use it to make cornbread or muffins, adjust the recipe to allow for the ingredients the mix already contains.

Other Uses

In addition to baking bread and muffins, you can use plain cornmeal to make griddle cakes and to coat foods for frying and baking. Cornmeal is also used to dust the baking pan when making yeast breads such as French baguettes and sourdough boules. The cornmeal keeps the bread dough from sticking to the pan and gives the bottom of the loaf a crunchy texture. On a more savory note, the versatility of cornbread mix also lends itself to crusts for meat pies and casseroles, as in a cornbread pie that calls for smoked sausage, mashed sweet potatoes and sharp Cheddar cheese seasoned with onions and bell peppers. Basic cornbread mix also provides the base for a tasty cornbread pudding when combined with whole kernel corn, cream-style corn and sour cream.

Homemade Peach Crisp Recipe

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Homemade Peach Crisp Recipe

It shouldn't be this easy to make something this delicious and impressive. It's only slightly harder than making a mug cake, and it looks and tastes like you slaved over it. After a few quick stirs and dump steps, it's ready for the oven. This homemade peach crisp recipe will be one that you return to over and over again.

Homemade peach crisp recipe

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Things You\’ll Need

  • 4 large peaches (about 3 pounds), sliced

  • 2 teaspoons lemon juice

  • 1/4 cup white sugar

  • 2 tablespoons plus 2/3 cup flour, divided

  • 1 tablespoon cornstarch

  • 1 teaspoon salt

  • 1/4 teaspoon plus 1 teaspoon cinnamon, divided

  • 3/4 cup brown sugar

  • 1/2 cup quick-cooking oats

  • 1/2 cup butter, softened

Ingredients for homemade peach crisp

Step 1: Prepare the Filling

Preheat the oven to 350°F. Add the peach slices, lemon juice, white sugar, 2 tablespoons flour, cornstarch, salt, and 1/4 teaspoon cinnamon to a mixing bowl. Toss to coat.

Combine peaches, sugar and spices

Step 2: Add to a pan

Spray an 8 x 8 pan with cooking spray. Add the peaches in an even layer.

Peaches in a pan

Step 3: Make the Topping

Add the remaining 2/3 cup flour, cinnamon, brown sugar, oats and butter to a bowl. Mix until well combined.

Make the crisp topping

Step 4: Top and Bake

Add the topping to the peaches in an even layer. Bake in the oven for 35 to 45 minutes or until golden brown and bubbly.

Homemade peach crisp ready for the oven

Step 5: Serve Warm

Finished homemade peach crisp

Mississippi Pot Roast in an Instant Pot Recipe

Jessica Kielman
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Mississippi Pot Roast in an Instant Pot Recipe

The Mississippi Roast is a very popular recipe, usually cooked in a slow cooker. Because the roast needs to cook low and slow, it can take up to 6 hours to cook. Cooking a Mississippi Roast in an Instant Pot takes much less time. It's easy to prepare and is packed full of flavor. Your family is guaranteed to love this delicious roast!

Mississippi Roast in an Instant Pot

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Things You\’ll Need

  • 3 to 4 pound beef chuck roast

  • 1/2 cup of pepperoncini juice

  • 1/2 cup of beef broth

  • 1 package of au jus gravy mix

  • 1 package of dry ranch dressing mix

  • 6 to 10 pepperoncinis

  • 1/2 stick of butter

  • Instant Pot or other electronic pressure cooker

Mississippi Roast in an Instant Pot

Step 1: Add pepperonicini juice and beef broth to the Instant Pot

Mississippi Roast in an Instant Pot Mississippi Roast in an Instant Pot

Step 2: Place the beef chuck roast in the pot.

Mississippi Roast in an Instant Pot

Step 3: Add au jus gravy and ranch seasoning.

Mississippi Roast in an Instant Pot Mississippi Roast in an Instant Pot

Step 4: Top with pepperoncinis and butter, then close lid.

Mississippi Roast in an Instant Pot

Step 5: Set pot to manual for 90 minutes.

Mississippi Roast in an Instant Pot

Once the cooking is finished, move the vent on the back to quick release until all of the steam has escaped.

Warning

Do not place your face or body above the steam release valve. The steam that is escaping is very hot.

Mississippi Roast in an Instant Pot

Remove the roast and serve with your favorite vegetables or shred and use for tacos or French dip sandwiches.

Mississippi Roast in an Instant Pot

Fruits Similar to Kiwi

Lucas Kittmer
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Fruits Similar to Kiwi

... Kiwi

Kiwi fruits are popular for their sweet taste and high nutritional value. Kiwi is rich in vitamins A, C and E, and have about as much potassium as bananas. They also have 2 grams of dietary fiber per fruit. Kiwis are native to China, and while unknown to the Western world until the 20th century, are used extensively today. For those with a sweet tooth for the exotic treat, there are several other little-known fruits that share much of kiwi's appeal.

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Pitaya

... Pitaya

Pitayas are commonly known as dragon fruit or strawberry pear for their deep red color. They are normally eaten raw and likened to kiwi for their sweet taste and the presence of crunchy, black seeds. Also like kiwi, pitaya skin is not eaten, and the fruit is often converted into juice or used to flavor other drinks. Pitayas are also a source of dietary fiber. Their main nutrients are vitamin C, phosphorus and calcium. Pitayas are native to South and Central America.

Papaya

... Papaya

Papayas are shaped like long melons and revered for their soft texture and deliciously sweet flavor. The fruit originates from Hawaii, and it is said that Christopher Columbus once called them the "fruit of the angels" after noticing they never caused indigestion to the Caribbean natives. The reason for this is a digestive enzyme called papain which breaks down protein and aids the body in absorbing nutrients. Kiwi also has a significant amount of this enzyme. Also like kiwi, papayas contain citamin C and potassium.

Feijoa

... Feijoa

Feijoa are native to northern parts of South America and are popular for their sweet flavor. The fruit is juicy and contains a seedy, somewhat gritty pulp. The gritty texture is similar to a kiwi but more pronounced, facilitating its use as an exfoliant in cosmetic products. Feijoas contain a ton of vitamin C–the skin alone contains five times than an orange. They also have a considerable amount of iron.

Babaco

Babacos are uncommon, pentagon-shaped fruits originating from the south highlands of Ecuador. They are sometimes called the champagne fruit for their mildly sparkling flesh. They are light and sweet like kiwi and contain three times the amount of papain as a papaya. While babaco are seedless and therefore have a different texture than a kiwi, they are excellent sources of vitamins A and C.

How to Make a Martini Straight Up

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How to Make a Martini Straight Up

Shaken and chilled to perfection with an added twist. Try a dry martini cocktail with a fresh lemon twist for a bit of aroma. Image Credit: Dry Martini cocktail by Raul Zelaya

Not everyone is a fan of French-style dry vermouth. It adds a crisp sweetness to the drink that can be off-putting to some, or perhaps the vodka is of such quality that there is no need to disturb it with anything else. To be fair, the use of dry vermouth in a martini is better executed in a gin martini, where it has room to play with the dry juniper notes of the spirit.

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Often referred to as a "dry martini" or "bone-dry martini," the removal of vermouth makes for the quality of the vodka being used as the paramount piece in its final state. For true lovers of vodka and its silky-smooth properties, this is the most dangerous of the bunch, with its heavy amount of alcohol.

Things You\’ll Need

  • 3 1/2 ounces of premium vodka

  • Ice

  • Lemon twist for garnish

How to Prepare:

In a cocktail shaker, measure and pour the vodka and add ice. Shake well until chilled and diluted, and strain into a chilled martini glass. Garnish with a think lemon peel twist to add brightness and hint of aroma to the drink.

Tip

Because this cocktail only has one ingredient (if you don't count the ice), it is imperative to use the best possible vodka. A top-shelf variation works best so as to better smooth out its flavors on the palate.

Which Vegetables Are Prebiotics?

Deandra Busch
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Which Vegetables Are Prebiotics?

... Prebiotic vegetables help keep the intestines working properly.

Prebiotic vegetables aid the growth of healthy bacteria in the intestine. Because the vegetables do not digest in the stomach like most other foods, the bio-cultures are able to reach the intestines. When in the intestines, the prebiotics are able to increase metabolic activity, aiding in weight loss and overall health. While many products are having prebiotics added to them, some vegetables contain the same properties in a natural form.

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Think Green

... Peas are not only delicious, they\’re great for the body

Although there are many colored vegetables, prebiotic vegetables are predominately green. Vegetables like peas, broccoli, asparagus and artichokes are high in prebiotic nutrition. Not only can these vegetables help your body regain the needed bio-cultures, they are also full of vitamins needed for normal body function. Many green vegetables contain iron, potassium, folic acid and vitamin A, making them a suitable choice to any meal.

Leafs Up

... Spinach is a source of prebiotics and other vitamins

Overlooking the various leafy green vegetables can diminish the amount of prebiotic fiber the body ingests. Spinach, kale, dandelion greens and collard greens provide a great punch of nutrition. Mixing these items into a salad is a great way to add more fiber to your diet, not to mention help your intestines build up good bacteria.

Get a Mint

... Garlic does more than cause bad breath.

Two items known for increasing bad breath are actually quite good for the body. Garlic and onions are great contributors to good bacteria in the gut, but also have many hidden nutritional properties as well. Garlic has proven to lower blood pressure, reduce the risk of stroke and prevent heart disease. Garlic is high in vitamin C and can reduce the risk of colon cancer. Likewise, onions have a wide range of health benefits. Onions are great for reducing asthma symptoms, reducing carcinogens and even providing similar healing effects to antibiotics.

Colorful Additions

... Carrots contain prebiotic properties and beta-carotene.

Adding in various colorful vegetables to every meal like carrots or squash is another way to increase the prebiotic content. Carrots contain beta-carotene, an antioxidant known to reduce many cancers and improve vision. They also contain a tasty source of fiber as well. Squash is also a source of fiber, with over 5 grams per cup serving. It also has calcium, vitamin A and folate as well.

10 Common Grilling Mistakes You Might Be Making

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10 Common Grilling Mistakes You Might Be Making

On a sunny night, standing by a hot grill with a cold drink in your hand is a perfect place to be. Nothing ruins the good vibes faster than a burned burger or funky-tasting veggies. Grilling is a skill that takes practice to perfect, so there's no shame in having made some basic grilling errors – but you never need to make them again.

Vegetables cooking on barbecue

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1. Grilling on Dirty Grates

Tonight's barbecued chicken doesn't need remnants of last week's grilled salmon. Actually, baked-on food is the least of the potential ickiness lingering on the grates of your outdoor grill, so clean it before each use. Heat the grill enough to burn up any stuck food. Then, let it cool and scrub the grates with a clean grill brush. Follow this with a clean, wet cloth.

Cleaning the grill with scrubber

2. Using Lighter Fluid

It doesn't matter how much you paid for your meat or how perfectly you cooked it over the charcoal – if it has a chemical aftertaste, you're not going to enjoy your meal. This is sometimes a side effect of using lighter fluid to start a charcoal fire. While there's no shame in taking this shortcut when you have to do so, you may prefer the taste of your food when you light the coals with a chimney starter. It's an inexpensive tool that uses newspaper to quickly heat coals.

Cropped hand igniting barbecue grill

3. Grilling on Dry Grates

Oil plays an essential role in the grilling process. Skimp on it and half of your dinner may end up stuck to the grates. Plus, you won't get perfect grill marks. Don't go overboard, either. After the grill preheats, quickly dip a wadded paper towel in high-heat cooking oil, such as peanut oil. Pull on a long oven mitt and use tongs to brush the oiled paper towel over the grates.

Woman basting meat on barbecue with fresh herbs

4. Burning Skewers

You're aiming for smoky flavor, not burnt wood flavor – or a flaming shish kebab. Before grilling food on wooden skewers, soak the skewers in water for 30 minutes. They shouldn't burn or smoke as long as they're thoroughly wet.

Hand turning over food on barbecue

5. Grilling Dense Veggies Without Precooking

Sliced zucchini, tomatoes and other delicate veggies can be grilled to perfection in just a few minutes. Denser vegetables, like potatoes, carrots and thick asparagus, may take so long to cook through that they burn on the outside before that happens. Parboil these veggies (cutting large potatoes into wedges or slices first) in simmering water for a few minutes or until they're fork tender before drying them and moving them to the grill.

Potatoes on barbecue grill

6. Forgetting to Pat Meat Dry

Don't move a piece of meat straight from its marinade onto a hot grill. Leaving liquid on the surface will create steam rather than the charred sear you're after. Blot meat dry with a paper towel before putting it on the grill.

BBQ sirloin steak with fresh thyme

7. Cooking Everything in the Same Spot

You may always default to using the same burner on your stove every time you cook but don't make a habit of dropping food in the same spot each time you grill. Your grill probably has hot spots and cold spots where food cooks at different rates. Knowing where they are lets you control exactly how much heat you're using. To map your grill's hot spots, heat it up and cover the grates with a layer of sliced sandwich bread. When they start to burn, use tongs to flip each piece. The hottest parts of the grill are wherever the bread is darkest.

Sausages and shish kebabs on grill

8. Adding Sugary Sauces Too Early

When barbecue sauce burns, bitterness overpowers that sweet and smoky tang. Don't brush meat with a sticky sauce, like teriyaki or barbecue, before grilling it, or the sugar may burn on the grill. Use a marinade to infuse the meat with flavor if you wish and then apply the sugary sauce during the last few minutes of grilling or after the meat comes off the heat.

Preparing pork ribs on a barbecue grill

9. Letting Small Food Slip

Grape tomatoes, stalks of asparagus, onion slices and other small items will often slip between the grill grates. There goes a delicious part of your meal. Next time, place smaller items in a grill basket or cheat a little by using a flat-top or grill pan to cook the veggies indoors.

Vegetables on grill pan indoors

10. Crowding the Grill

Even if you're feeding an army, resist the urge to cram food onto every square inch of the grill grates. If your burgers or steaks are all touching each other, they won't cook evenly, and you won't be able to flip and rearrange things as they cook. It's better to take twice as long and cook things in two batches than to overcrowd the grates.

Grilling shrimp, meat and vegetables on barbecue

Fruit Tart Pizza Recipe

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Fruit Tart Pizza Recipe

During the spring and summer months, you can't go wrong with fruity desserts. And while nothing beats yogurt parfait or fruit salad, have you tried making a fruit tart pizza? This bright and fun treat calls for a sugar cookie crust smothered with homemade cream cheese frosting. Top it off with fresh fruit and you've got yourself an open-faced pastry, also known as a tart. The best part is that you can slice and eat the dessert just like normal pizza. Hello, new party favorite!

Fruit tart pizza

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Things You\’ll Need

  • 1 cup butter, room temperature

  • 3/4 cup sugar

  • 1 1/2 teaspoons baking powder

  • 1 egg

  • 3 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 tablespoon pure vanilla extract

  • Butter or oil for greasing

Ingredients for sugar cookie crust

Step 1

In a large bowl, beat the butter with a hand mixer until creamy and smooth, about 2 minutes. Add sugar and beat until light and fluffy, about 3 minutes.

Beat butter and sugar

Step 2

Add baking powder and salt to the flour. Mix well.

Mix dry ingredients

Step 3

Add egg and vanilla to the butter-sugar mixture. Beat until combined, about 2 minutes.

Add 1/3 of the dry ingredients and mix with a spoon or your hands.

Add dry ingredients

Step 4

Add the rest of the dry ingredients, 1/3 at a time. Form the dough into a ball. Cover and chill in the refrigerator for 30 to 40 minutes or more. This step will minimize spreading while baking.

Sugar cookie dough

Tip

While the sugar cookie dough is chilling, make the cream cheese frosting and prepare the fruits.

Step 5

Once chilled, roll out the dough onto a greased tart pan or pizza pan. If using a tart pan, press the dough along the sides.

Pre-heat the oven to 350 degrees Fahrenheit.

Roll out cookie dough

Step 6

Bake for 18 to 20 minutes or until light brown. Let cool completely before adding any toppings. If you're short on time, chill in the refrigerator for 5 to 10 minutes.

Bake sugar cookie

Cream Cheese Frosting

Things You\’ll Need

  • 8 ounces cream cheese, room temperature

  • 1 teaspoon pure vanilla extract

  • 1/2 cup heavy cream

  • 1/3 to 1 cup powdered sugar

Ingredients for cream cheese frosting

Step 1

In a large bowl, combine the cream cheese, heavy cream, and vanilla with a hand mixer. Beat until smooth and creamy, about 3 to 5 minutes.

Add powdered sugar according to your desired taste and consistency. Beat until combined.

Cream cheese frosting

Fruit Tart Pizza

Things You\’ll Need

  • Sugar cookie crust

  • Cream cheese frosting

  • Chopped fruit

Fresh fruit for pizza tart

Step 1

Chop fruit according to your liking. Strawberries can be sliced or diced, while mangoes and kiwis can be cut into wedges or cubes. Grapes can be cut in half or used as is. Canned mandarin oranges, peaches, or pineapple also work well.

Strawberry slices

Step 2

Spread the cream cheese frosting onto the baked sugar cookie crust. Arrange the center with a few pieces of fruit, such as a single berry and mango wedges. This will double as guidance for the remaining design.

Fruits on sugar cookie pizza

Step 3

To create a bright and interesting dessert, alternate fruits of different colors. This will help each one pop and stand out. Feel free to play around with the natural shapes of the fruits, too. You can also layer them on top of each other for even more depth. Slice, serve, and enjoy.

Fruit tart pizza

Now, that is one gram-worthy dessert. Don't forget to snap a picture before all your guests gobble it up!

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