Wednesday, November 2, 2016

Easy Banana Cream Pie Recipe

In my opinion the most complicated part of any pie is the crust, so in order to deliver an easy banana cream pie recipe, you need to get a ready made crust or else the time increases if you make it yourself.

There is something useful to note in this recipe and that is you can substitute the bananas for coconut for a coconut cream pie, or if you prefer just experiment.  I have tried this with canned peaches (remove juices) and it turned out wonderful (I did fry the peaches in a bit of brandy for about a minute)


  • 1⁄3 cup all purpose flour
  • 2⁄3 cup sugar
  • 1⁄4 teaspoon salt
  • 2 large egg yolks
  • 2 cups of 10% cream (you can use 5% or even regular milk.  The cream tastes better in my opinion)
  • 1 tablespoon unsalted butter
  • 1 1⁄2 teaspoons vanilla
  • 2 large bananas sliced. Please make sure they are not over ripe!
  • 1 baked 9 inch pie crust. I prefer Pie Shells made from Graham crackers as they don’t have an overpowering taste on their own.
  • 1/2 cup whipping cream
  • 1⁄4 cup sugar. This is only to sweeten the whipping cream if needed, they other sugar is for the mixture.


  1. Heat all the cream (or substitute) in a large saucepan, make sure it doesn’t boil so its best to do this over a medium heat.  Stir occasionally till its hot to the touch.
  2. In a second saucepan add the sugar, salt and flour, and gradually add and stir the heated cream from the above step.
  3. Put over medium heat while stirring constantly.  You will need to do this until the mixture thickens.  When the mixture has thickened enough (it will coat a spoon with a film of the mixture, if the mixture completely rolls off the spoon then you need to cook more).
  4. Take the eggs and separate the yolks into a small bowl (big enough to contain all the ingredients).  beat the egg yolks slightly, then pour a small amount of the hot mixture from step 3 and combine.  When completely combined add the rest of the mixture.
  5. Place mixture back into saucepan and cook for another minute just to make sure the everything is mixed evenly.  Always making sure you stir the mixture.
  6. You can now remove everything from the heat, you are done with cooking.  Now add the butter and vanilla, continuously mixing.
  7. When everything has completely combined, let the mixture rest and cool naturally for about 30 minutes to an hour.  It should be warm to the touch but definitely not hot.  The cooler the better.  If its too warm it will start to melt the whipped cream in the final step.
  8. Slice bananas and spread on bottom of pie shell and pour some of the warm mixture over bananas.  If you have extra bananas you can layer, or else pour rest of mixture into pie shell.
  9. add some sugar to the whipping cream (to taste) and whip until stiff.  This takes about two minutes by hand if you don’t have a mixing appliance.
  10. Spread whipped cream over pie.
  11. At this stage you can eat or refrigerate for a while.
The entire process will take less than 30 minutes so this is definitely a quick and easy banana cream pie recipe.  If you agree share/like/comment!

Yummy Red Velvet Cupcakes Recipe

These red velvet cupcakes look delicious, feel moist, smell irresistible and taste delightful, its just a shame they can not talk or else they would please all 5 senses.

This recipe is based around a cupcake baking tray for 12 portions, which makes the ingredients real easy to adjust if you only have a 6 portion baking tray.  One word of warning, it will upset you if you only make 6, so go for the full portion!

I buy the finished cream cheese frosting about half the time, and only make it from scratch when I have time.


  • 3 small eggs
  • 2 and 1/2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of  cocoa powder, unsweetened.
  • 1 teaspoon of  salt
  • 1 and 1/2 tablespoon of red food coloring
  • 1 teaspoon of  apple cider vinegar
  • 1 teaspoon of  vanilla extract
  • 1 and 1⁄8 cups vegetable oil
  • 1 cup buttermilk
  • 1 and 2/3 cups granulated sugar
  • 25 ml of water
  • Bar of milk chocolate (optional, keep in freezer to make it easier to grate)


  • 1 and 1/8 of a pound (lbs) room temperature cream cheese
  • 3/4 of a pound (lbs) soft unsalted butter
  • 1 and 1/2 lbs sifted powdered sugar
  • 3/4 tablespoon of vanilla extract

DIRECTIONS – cupcakes

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a separate bowl sift together the following dry ingredients: flour, salt, baking soda, and cocoa powder.  Set  the bowl aside for now.
  3. Preferably in a mixer, attach your paddle attachment and then proceed to mix the buttermilk, sugar and slowly add the oil until combined.
  4. Now add the eggs, coloring, vanilla, vinegar,  and water and continue to mix well.
  5. Turn the mixer to a lower level and slowly add the dry ingredients in step 2, a little at a time.  Stop every now and then to remove any mixture stuck on the inside of the bowl.
  6. Continue to mix.  Do NOT over mix or else the batter will be a dense and chewy texture.  I basically only mix till I can not distinguish between the different ingredients.
  7. Line selected cupcake pan with paper liners.  Pour batter into the liners (remember they will rise) and bake at 350 degrees Fahrenheit for 20 minuted.
  8. Poke a cupcake with a toothpick, if it comes out clean you are done, or else bake longer (up to another 10 minutes).
  9. Let the cupcakes cool before frosting.

DIRECTIONS – frosting

  • I cheat 50% of the time and buy the frosting (in order to save time, that’s what I tell myself).
  • Whip the butter and cream cheese together until it has creamed.
  • Add powdered sugar a bit at a time into the mixture.
  • Add the vanilla essence into the mixture until combined.
  • Frost those cupcakes!
  • Optional:  Grate some milk chocolate over the top for that extra visual effect.
I hope all you lovers of red velvet cupcakes enjoyed this recipe.  If you did please share with friends using the social media buttons below.

Microwave Brownies Recipe

The bonus with microwave brownies is obviously the convenience and speed of microwave baking. What normally takes 30 plus minutes in the oven, only take about 7 minutes in the microwave.

The only issue that normally comes up with microwave cooking is the taste, however with cake based desserts this is not the case. The taste of the microwave based cakes are excellent in flavor and will definitely not disappoint your taste buds! 


  • 1/3 of a cup of butter.
  • 1 cup of sugar
  • 1 ounce of semi-sweet chocolate (1/8th of a cup)
  • 2 eggs
  • 1 teaspoon of vanilla essence
  • 1/2 cup of chopped nuts (I like it with walnuts)
  • 3/4 cup of all-purpose flour
  • Ready made frosting, or you can use melted chocolate to give it a nice crust.


  1. Put butter and chocolate in a microwave safe bowl and microwave on high until the chocolate is soft.
  2. Now stir the mixture till melted.
  3. Add sugar and vanilla essence, and stir until combined.
  4. Add only 1 egg and beat into mixture.
  5. Now add the second egg and once again beat into mixture.
  6. Add flour and nuts.  Stir very well, until combined.
  7. Pour completed batter into paper cupcake cups (about 1/4 to 1/3 full).
  8. Now place cups inside a ramekin or some type of dish that will help the paper cups keep its shape. I have used a cup before, and in these instances I only fill the paper cup holders 1/4 of the way
  9. Now microwave 3-4 at a time, on low to medium setting, and set the time for 6 minutes. If your microwave doesn’t have a carousel, then rearrange the at the 3 minute mark.
  10. A toothpick test works to see if the center of the brownie is cooked.  The outsides of the brownie might not look baked, that is normal.
  11. I sometimes skip this step, so its up to you.  Once the brownies are done, place on wire rack and cover with dish or tin foil for 10 minutes.
  12. Spread frosting over finished brownie, or melt more chocolate to pour over cupcake brownie.  The other option is to do nothing and eat as is.  Enjoy!
If you enjoyed this microwave brownies recipe then please share using the buttons below.

Individual Cheesecake Recipe Cupcakes

This cheesecake recipe is based on a Devonshire cheesecake and is made entirely in the microwave. Each cheesecake is prepared/baked in an individual cupcake holder which makes it really convenient.  The time to make this is about 10 minutes.

The base of this cheesecake recipe is a ready made cookie based vanilla wafers, so this helps tremendously with keeping the preparation time of this dessert to a minimum. The base I use is Nilla wafers however have used the generic brands like “great value”, both of these make an excellent ready made base for desserts that require this type of base.


  • Vanilla wafers (I use Nilla or Great Value which can be found at Walmart).
  • 1/3 cup of packed brown sugar.
  • 1/2 teaspoon of vanilla extract.
  • Cream cheese (Philadelphia cream cheese will do as along as you don’t mind the irony).
  • 1 medium to large egg.
  • optional fruit (strawberry, blueberry, etc) and sour cream/whipped cream.This is optional as its only for the topping which is not necessarily needed.


  1. The paper cupcake holders need support when being baked, so place each in a small ramekin or in a microwavable cupcake dish.
  2. Place one vanilla wafer in each cupcake and set them aside.
  3. Put the cream cheese in a bowl and microwave on low for about 2 minutes or until it is soft.
  4. Add the brown sugar, vanilla extract and egg to the above mixture.  You need to mix this till smooth, so a electric mixer would come in handy.
  5. pour the mixture into the paper cupcake cups.
  6. Now place the cups in the microwave so that they are evenly spaced (I prepare them in a circle)
  7. Microwave on low/medium setting for about 7 minutes.
  8. Check each cheesecake and if the center is set then it is done.  If any are not done, microwave them for another minute.
  9. Once all are done, let them rest/cool on a wire rack for about 1 hour.  Then refrigerate.
  10. You can add a topping of sour cream or whipped cream, plus a fruit of your choice.  I personally don’t like the sour cream so use stiff whipped cream with a hulled, half strawberry.
I hope you enjoyed this easy to make, microwave cheesecake recipe, if you did please share with friends and family through the sharing buttons bellow.

How To Make Creme Brulee Recipe

After eating this for the first time at a restaurant, I made it my mission to learn how to make Creme Brulee.  This is my absolute favorite dessert, the combination of the custard type base and the crunchy, sugary crust gets me every time.

The only thing that annoys me is the waiting time required for the making of this.  It only takes about 20 minutes of your committed time, however there is over two hours of wait time (1 hours for baking, and at least on hour of cooling)


  • 2 cups heavy cream
Heavy cream will have a percentage of at least 36%, so more than whipping cream by approximately 5%. You can use whipping cream if you prefer, however don’t go lower than this or else the recipe will be a major fail.
  • 5 Tablespoons granulated sugar
  • 4 large egg yolks
Read above again, yolks only, so seperate the whites.  I have made this mistake before, its annoying and produces a fail.
  • 1 teaspoon vanilla bean paste, or 1 teaspoon pure vanilla extract
I prefer the bean paste however use the extract when paste is not available
  • 3 Tablespoons sugar (Demerara or coarse white sugar, raw sugar)
FYI – Demerara style sugar is an unrefined sugar with a large grain, the large gain is key in order to get the right type of crunchy crust.


  • This will produce 4 servings.
  • 15 minutes for ingredient preparation and mixing.
  • Baking time is 45 minutes.
  • 5 minutes for crusting (less if you use propane torch)
  • Ramekins is a small dish. It is the size of an individual portion so is perfect for a dish like creme brulle.


  1. Start by preheating the oven to 350 degrees Fahrenheit.
  2. In a saucepan, heat the heavy cream.  Make 100% sure that you do NOT boil the cream.  You must remove the cream from the heat just before it comes to a boil (so look for bubbles).  If you touch to cream with your finger it will be hot to the touch.  While waiting for this to heat up, stir lightly.
  3. While waiting for the cream to heat, you can in a separate bowl whisk the sugar and egg yolks together.  You need to do this until the sugar dissolves completely.  Make sure its the granulated sugar you are using and not the sugar for the crust.
  4. The cream should now be hot, so you can add some of the hot cream to the sugar and egg mixture and mix very well.  Continue adding the cream a bit at a time, continuously stirring.  Once all the cream is in, add the vanilla and mix.  The vanilla bean paste requires more mixing than the vanilla extract.
  5. I prefer to pour the finished mixture (should now look like custard) through a strainer.  Then pour equally into four ramekins (small dish about about 2 inches tall).
  6. Put ramekins in a large baking pan, then pour boiling water into the baking pan so that it covers the halfway mark of the ramekins.
  7. Now you need to bake custard mixture for about 30 minutes.  The custard with be set although it will be jiggly in the center.
  8. You can now remove the dishes from the water and let them air cool completely or you can rush the cooling process buy replacing the hot water you originally put in the baking dish, with ice cold water.
  9. For best results refrigerate overnight, or if you are in a rush do it at least for 1 hours.  I have placed it in the freezer for 1 hour when I have been rushed.  Its not a disaster if the custard mixture is served a little warm.
  10. About 10 minutes before you serve, sprinkle the demerara style sugar over the custard.   You now have two choices, the easiest for caramelizing is to use a propane cooking torch over the sugar until its a melted golden brown. The second option is to place the ramekins under the oven broiler, but for this one you MUST continuously watch to make sure the sugar doesn’t get burnt.  I have used both methods, results can be exactly the same.
Hopefully you have enjoyed this simple and tasty instructions on how to make Creme Brulee, if yes please like, comment and share on Facebook.  Thanks for you support.

Custard Sauce Recipe

The entire cooking time for this custard sauce recipe will be approximately 20 minutes. This recipe is the base of many of the custard based desserts such as creme brulee.
This recipe will make just over 3 cups of real, delicious custard (served warm or cold), which is a perfect topping for fruit desserts or fruit based pies which works especially well if you forgot the ice-cream.


  • 4 Eggs
  • ½ a cup of sugar
  • Teaspoon of salt
  • 2 ½ cups of milk
  • 1 ½ teaspoons of vanilla


  1. You will need 4 eggs (8 if you only want to use the yolks), which you need to beat together with ½ a cup of sugar, a teaspoon of salt (optional)
  2. While beating, stir in 2 ½ cups of milk (skim or 1% low fat will work just fine)
  3. Next step is to cook over a low heat, which is very important. You must stir constantly until the mixture is a thick enough consistency to coat the spoon. The heat should be around the 160 degrees Fahrenheit reading at this stage. You should now remove from heat and cool quickly.
  4. You can cool quickly by putting the mixture (bowl and all), into another bowl with ice and/or very cold water (I definitely use the ice method when I can help it).
  5. Even at this stage you need to keep stirring for about another 3-5 minutes.
  6. While it’s cooling down (after the three minute mark in the above instruction, put in 1 ½ teaspoons of vanilla.
  7. In order to help prevent a skin type layer forming, cover with plastic wrap (the wrap must touch the surface of the custard so there is not air between custard and plastic wrap).
  8. Now you can serve while warm, or my preference is to refrigerate till chilled.
Some extra tips:
  • Adding more sugar makes the custard less firm however it will also lengthen the cooking time.
  • Adding more egg firm up the custard and shortens cooking times.
How to serve custard?
  • A topping for fresh or cooked fruit.
  • Use as a base for custard ice cream.
  • Add custard to plain cake that is starting to dry.
  • Vanilla custard is perfect for trifle.
  • A topping for steamed puddings or plain cakes
Please share this custard sauce recipe if you found it useful, thanks!