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Sunday Summary 3/28 – 4/9

Sunday! So it is time, yet again, to do a summary. I missed it last Sunday- because I entirely forgot about the whole summary thing I was going to do. The list will be long, but it’s going to feature some delicious recipes. The featured recipe from this summary is most definitely the Homemade Pizza. Everyone should give this a try! There is a nice mixture of successes, failures, dinner, and dessert.

  • No Bake Chocolate Cheesecake

    This was the best homemade cheesecake I have ever had. It is a featured recipe from a dear friend of mine- DL Dzioba. It’s rather simple- but makes a huge pie. Get two pie crusts to make it most effective. Maybe a chocolate drizzle or some sort of whipped topping would be great too!

  • Homemade Pizza (crust & sauce)

    This pizza was amazingly delicious! The crust is better if you fold in some garlic and then butter the edges and dust it with garlic salt- which I did the second time that I used this recipe. It’s time consuming, but it is definitely worth the time and the effort.

  • Failure: S’mores Pie

    Don’t waste your time on this one ladies and gents! The pie was basically fudge in a crust, and eventually had to be microwaved to even cut it. If you figure out how to make it work- let me know. Be careful not to set it aflame like I did!

  • Moon Pies!

    These moon pies were amazing! The recipe worked well and they were all devoured. They were very rich, and you need more marshmallow than you might expect. I would also like to try them mixing some peanutbutter in with the filling on some. Chocolate + Peanut Butter = Amazing!

  • Cinnamon Rolls

    This is my first recipe that is totally mine. I made it up as I went along, and it turned out about a million times better than I had expected. Great for breakfast. Cream cheese icing would make them even better.

  • Toffee Bars

    These were a semi-success. They were goodish… but not the best. They could be great with proper tweaking and if my recipe had worked how it was supposed to work.

  • Vanilla Wafers (Banana Pudding Part 1

    This is the first half of my banana pudding experiment. These wafers were great- use pure vanilla if you have it. I prefer them softer so that they get soggy, so I’m not sure if they’re as good when cooked crispy. Recipe from Alton Brown.

  • Vanilla Pudding & Assembling the Banana Pudding

    This is homemade vanilla pudding that goes into the banana pudding. Again, from Alton Brown. This banana pudding was gone within 2 days my family liked it so much. If you don’t like bananas, you can substitute pineapples or just leave them out all together.

  • Fried Squash

    This was a rather simple recipe. Can be boiled down to: slice squash, flour squash, fry squash, eat squash. Really great way to fix this vegetable. I haven’t tried fried zucchini, but I bet it’s just as great. Maybe I’ll do that soon…


Vanilla Pudding & Putting It All Together (Banana Pudding Part 2!)

Welcome to the second installment of the banana pudding experiment! The first installment featured vanilla wafers. This post is going to highlight how to make vanilla pudding, and of course- how to put the banana pudding together. My final product was far from pretty- but it was the most delicious banana pudding. I think that all of the work- making the wafers and pudding from scratch- is definitely worth it.

I know that a lot of people aren’t banana fans. You can easily make it sans bananas, or you could use pineapples instead. My father loves pineapples so next time I try this I am going to use pineapples in place of bananas.

Again- this half of the recipe is also courtesy of Alton Brown from his Good Eats episode on banana pudding. Slightly altered from the original! I was lacking lemon juice (which keeps bananas from going brown) and I was also way too lazy to whip cream for it, so I just used cool whip.

Ingredients (vanilla & banana pudding)

  • 3/4 cup granulated sugar, plus 2 tablespoons
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 2 cups whole milk
  • 3 tablespoons butter/margarine cut into pieces
  • 1/2 teaspoon pure vanilla extract
  • vanilla wafers
  • 4 ripe bananas
  • 1 container of cool whip


  1. Combine 3/4 cup of sugar, kosher salt, and cornstarch in a pot
  2. Add eggs and egg yolk- whisk to combine; then add the milk, whisk again
  3. Cook over medium-low heat until the temperature of the pudding reaches roughly 175°. At this point the mixture thickens and also bubbles around the edges.
  4. Remove from heat and whisk in the butter one piece at a time. Then whisk in the vanilla.
  5. Cover the surface of the pudding with a round piece of parchment paper and refrigerate about 2 hours.
  6. Spread some of the pudding in the bottom of a mixing bowl. Cover the layer of pudding with a layer of cool whip. Cover the pudding/cool whip with vanilla wafers and banana slices. Start again with the pudding and repeat until you have used all of your ingredients!
  7. Refrigerate again before serving.

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