DianeLouise"sBlogg

Hi Me Again

I started this Sunday and finished on Monday

Just to let you know Im not loosing it.

LOL

The big cool down has arrived!!

It was  in the upper 50s Sunday, today their calling for 60s
I think that's a definite sign of Fall.

I am not a fan of cold weather

I guess I will have to get used to it because it will be around now until March or April.

I haven't turned on the heat YET probably any day it will be going on.

Sorry turned on the heat this morning couldent hold off any longer

Oh we'll get some days that are warmer, ma by even hot but lets face it its on its way..

We are haveing our October Fest Sunday.
  I have to bake a few things to sell for our ladies group so I have been going crazy on what to bake.
 I found a couple of great recipes and thought I would share them with you they are not my recipes.
 I found them on the Internet.

I have a few bananas in the freezer so I will probably make something with them.

 that always makes a great muffin, bread, cookie or cup cake!

 now what to choose is my dilemma..

We had our Great Grand Daughter here for a few hours. Saturday her
Dad dropped her off on his way to work. Her Mom our grand daughter came to pick her up a few hours later they had a very sick cat who unfortunately they lost.
Poor pumpkin he is in kitty heaven with his Mom.

Getting back to Julie.. 

We always enjoy watching Julie its so much fun to see how she has developed over the years and she brings a lot of fun for us when we get to watch her for a while. She keeps us hop pin its so funny she wants it her way and of course she gets it with in reason of course..:)

Banana Coconut Cream Cakes

Mini-Bundt Cake Ingredients:

3 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

2 sticks (8 ounces) unsalted butter at room temp

2 cups sugar

2 tsp pure vanilla extract

2 large eggs, preferably at room temp

~4 very ripe bananas, mashed (about 1.5-1.75 cups)

1 cup sour cream or plain yogurt

Coconut Pastry Cream Ingredients: *

1 can (14 fluid ounces) unsweetened coconut milk

3/4 cup sugar

1 vanilla bean

pinch kosher salt

3 large egg yolks

2 tablespoons corn starch

2 tablespoons unsalted butter

1 cup sweetened coconut flakes

1/2 cup whipping cream

Pineapple Glaze Ingredients:

2 cups powdered sugar

4 tablespoons pineapple juice

Directions:

Preheat the oven to 350. Generously butter a mini-bundt cake pan or cupcake pan.

In a medium bowl, whisk the flour, baking soda and salt together. In a separate, large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas.

Mix in half the dry ingredients (the mixture may look curdled — just keep mixing), followed by all the sour cream and finally, the rest of the flour mixture. Fill each well of your prepared pan about 1/2 to 2/3 of the way full and rap the pan on the counter to remove bubbles from the batter and smooth the top.

Bake for 25 to 30 minutes, or until a toothpick inserted deep into the center of the cakes comes out clean. Transfer the pan to a rack and cool for 10 minutes before unmolding on the rack. Let cool to room temperature before adding cream filling and glaze.

While cakes are baking and cooling, make coconut pastry cream. Heat the coconut milk, sugar, salt and vanilla bean in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Once the cream is hot, remove the vanilla bean, scraping out any remaining seeds and returning them to the cream. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool.

Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light.

When cakes are cool, hollow out the center of each mini-bundt cake (or, for cupcakes, you can use the cone method). Pipe in as much of the coconut pastry cream as will fit.

Whisk confectioners’ sugar and pineapple juice together to form glaze. Drizzle over filled mini-bundt or cupcakes. Store in an airtight container in the refrigerator for 5-7 days.

This is another one I'm considering

Spiced Cake with Peanut Butter Cream

2 large eggs

160ml buttermilk (2/3 cups)

1.5 tsp vanilla extract

200g of cake flour (or 170g plain flour with 30g cornflour)

200g caster sugar

1.5 tsps Dutch processed cocoa powder

3 tsps baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsps ground cloves

 (1 stick) unsalted butter, softened

Method

Preheat oven to 175°C and grease and line a 20-21cm round cake tin.

In a medium bowl, whisk the eggs, 3 tablespoons of the buttermilk and vanilla extract until lightly combined.

In a mixing bowl, mis the flour, sugar, cocoa, baking powder, salt and ground spices until combined. Add the butter and remaining buttermilk and cream together on low speed until dry ingredients are moistened. Increase the speed and beat for 1.5 minutes, scraping down the sides of the bowl occasionally.

Gradually add the egg mixture in two parts, mixing well after each addition by beating for at least 30 seconds, making sure to scrape down the bowl. Pour batter into cake tin, level the surface and bake for 30-40 minutes or until a skewer comes out clean and the middle of the cake springs back when lightly pressed.

Cool cake in pan for 10 minutes and turn out to cool down completely on a wire rack.

Peanut Buttercream

1/2 cup  smooth peanut butter

115g cream cheese, softened

55g unsalted butter, softened

2 tsps sour cream

50g icing sugar

1 tsp vanilla extract

Method

In a food processor, combine all the ingredients and process until buttercream is smooth making sure to scrape down the sides of the bowl occasionally.

When the cake has completely cooled, frost the top and sides.

Thats all from me!

Enjoy your Day Today and Everyday.