How come when everyone has ripe bananas left over they think “banana bread”?
How come when you hear the word “Oreo” you automatically think of the chocolate cookie variety?
It’s the 21st century people. Let’s think outside the box. Let’s think of a better phrase than “thinking outside of the box.” I hereby declare Oreo Banana Pudding an “over the moat” idea for leftover bananas and Oreos. Continue reading
It’s summer. It’s hot. I’m seeing lots of “no bake” recipes pop up on Pinterest and blogs. I agree. Let’s not bake today. Let’s look for an excuse to buy Nutter Butters instead. And an excuse to make whipped cream.
You’d think one wouldn’t need an excuse to buy Nutter Butters and make whipped cream, both are delicious beyond compare. However, this redhead has no impulse control when it comes to Nutter Butters and whipped cream, which explains why I finished off the leftover whipped cream by scrapping it out of the bowl with the leftover Nutter Butters. I believe when I was a teenager I referred to that as a “snack.” I should probably refer to it more as a “relapse” these days. Continue reading
Yeah, so I did that thing again where I bailed on the blog for a month. I think I had a really good excuse though: I was in France.
Technically, I was there to work. I was hosting a web TV broadcast of the 24 Hours of Le Mans. ‘What is the 24 Hours of Le Mans?’ you might ask. Well, it’s sort of the biggest race in the world; 56 cars, 168 drivers, for 24 hours around an 8.5-mile track. And the “track” is made up of public roads. Sweet huh? Check out these crazy machines…
That was at scrutineering (a.k.a. tech inspection), which they do in the middle of town. Here was the start…
Ok people, we’re in the homestretch of pumpkin week, so let’s go out with a bang. Here’s the scenario: you love pumpkin pie, but a pie isn’t enough to feed your crowd and pie crust is too obnoxious to fathom making more than one pie. The solution: layered pumpkin squares. What do I mean by layered? I’m not talking layered like a green Pixar ogre, I’m talking graham cracker crust, cheesecake, pumpkin mousse, whipped cream. Layers of love my friends, layers of love.
Redhead math fact: anything made in a 9×13 pan is infinitely easier than a pie crust. I standby that statement even though this recipe has four layers and requires the use of gelatin. Guess what? I’d never used gelatin before I made this – nailed it. Don’t be intimidated by the mousse layer. Mousse is your friend. Egg whites and gelatin make mousse happy. C’mon, make the mousse happy. And the whole double boiler trick – don’t be afraid, just don’t let the top bowl with the ingredients actually touch the boiling water below. Remember, we did this with the white chocolate brownies and those turned out delicious didn’t they?
I made these bars for an office function and it was the first time I happily took the leftovers home because I wanted them to be MINE ALL MINE! Plus, I was in between my first and second half marathons at the time, so what harm could there be in eating them straight from the pan? How could I not – these bars are like pumpkin silk pie, like a pumpkin ice cream cake, like pumpkin pie parfait. Continue reading
Adventures of a Hungry Redhead 