So, you may have noticed that there’s been a bit of a lull in posting here at Just Putzing Around the Kitchen…Sorry about that! I was a little burned out by all my holiday cooking/blogging and could not muster a single drop of energy to get back into it after the start of the new year.
Case in point – when we had people over to watch football last weekend, I served them spicy Doritos and boxed wine. When it became clear that chips and mediocre booze were not going to cut it, I very begrudgingly put out some cheese/crackers – begrudging, because the cheese was not pre-sliced, and I had to get off the couch to do it myself.
To be fair, it was a late-ish game and we were heading to dinner around half-time so we didn’t want to spoil our appetites with too many snacks, but still…I usually put a little more effort into hostessing.
Looking back over the last two weeks since my last post, I’m 95% sure that the only time I’ve been in the kitchen has been to (1) get Diet Coke, (2) get boxed wine, (3) hunt for ice cream, or (4) microwave leftovers.
2015 is starting off with a bang, folks!
Thankfully, Dan’s been doing a lot of cooking lately, and he’s been knocking it out of the park – grilled salmon with veggies, steak and potatoes, grilled chicken caesar salads, and even eggplant parmesan! Not only have I not gone hungry during my cooking hiatus, I’ve actually been eating delicious (and decently healthy) meals!
Does anyone else think I need to bring back the “Dan in the Kitchen” blog series??? He’s the best, you guys 🙂
Given my current state of laziness, this Banoffee Pie is the perfect recipe for me (and any other burnt out holiday home cooks out there). Six (6) basic ingredients, and no baking required – just a little bit of stove time (10-15 minutes) for the toffee filling. The hardest part is waiting for everything to chill and settle and be ready to slice/eat.
But I can promise you that this pie is worth the wait. If you like bananas and/or toffee, this is the dessert for you! Tender, buttery crust + rich, smooth, brown butter-y (almost nutty) toffee filling + sweet, ripe bananas + whipped cream + grated chocolate = the best dessert you’ll eat this year.
And, because this pie is one of those things that tastes even better a day or two after you’ve made it (once everything settles and the flavors meld), you’ll have incentive to eat it slowly and savor every delicious bite.
So…don’t eat all of this at once, you guys! You’ll definitely want to.
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- 1 stick unsalted butter, melted
- 1 10-oz package of shortbread biscuits
- 1 stick unsalted butter
- ½ cup packed light brown sugar
- 1 14-oz can sweetened condensed milk
- 3-4 bananas
- Whipped cream (I used Cool Whip b/c I was lazy...feel free to whip your own!)
- Chocolate shavings
- Place your biscuits in a gallon ziplock bag, seal, and crush with a rolling pin until you have a bag of crumbs. Alternatively, you can puree your biscuits into crumbs in a food processor.
- Transfer biscuit crumbs to a medium-sized bowl and stir in melted butter until mixture is uniform and has the texture of wet sand.
- Press moistened biscuit crumbs into a 9″-diameter tart pan with a removable bottom.
- Press the mixture up the sides of the tart pan with the back of a spoon.
- Chill the crust in refrigerator for at least one hour.
- Melt the butter in a small saucepan over low heat.
- Stir in the brown sugar.
- Add condensed milk and turn the heat up slightly. Bring the mixture to a boil for a few minutes, stirring continuously.
- Your toffee should darken slightly and become thicker/stickier in texture - i.e., less liquid, more viscous.
- Pour the filling into the crust.
- Cool and chill again for at least one hour until the caramel is firm.
- Carefully remove your chilled tart from the pan and transfer it to a serving plate.
- Slice your bananas and place them in a single, overlapping layer on top of the caramel, starting from the outer edge of the tart.
- Spoon whipped cream over the toffee and bananas, sealing the filling in.
- Sprinkle the top of the pie with chocolate shavings
(Recipe very slightly adapted from Matt Bites)