american dessert

Magnolia Bakery in New York City is known for its cupcakes, but many agree the banana pudding is the best dessert made at the bakery! Vanilla pudding mix, sweetened condensed milk, fresh whipped cream, bananas and of course, Nilla Wafers, are key ingredients in this easy to make treat.

Magnolia Bakery Banana Pudding Recipe

sweetened condensed milk (NOT evaporated milk!)

water

3.4 oz (small box) Instant Vanilla Pudding (make sure it is INSTANT)

1- 12 oz box Nilla Wafers regular

In the bowl of a stand mixer or a large bowl whisk together the can of sweetened condensed milk and 1 1/2 cups cold water until combined.

Add the pudding mix and beat with a whisk or the whisk attachment. The mixture should be smooth and all pudding ingredients dissolved.

Cover and refrigerate for 2-3 hours, overnight, or up to two days ahead of serving. Make sure to allow the pudding enough time to set up.

In a large bowl, or the bowl of a stand mixer, whip the heavy cream in a clean bowl for a few minutes (this takes about 3-4 minutes in a stand mixer on high until the cream is stiff.)

Using a rubber spatula, fold the whipped cream into the set up pudding mixture until no streaks of pudding remain. Don't beat with a mixer; gently fold mixture so the cream doesn't deflate! You may use a large whisk and whisk by hand.

To assemble dessert, use a large glass bowl, trifle bowl, 9x13 pan or 10-20 4-8 oz cups

If making in small individual containers, I like to use a 1/4 cup measure and place pudding in the bottom of the bowl or cup first, then layer sliced bananas and a layer of cookies. Repeat and end with a little pudding mixture on top. Cover and let chill for 4-8 hours.

When ready to serve, slice a few bananas and place a Nilla Wafer or crushed wafers on top of each serving if making individual portions. If making in a bowl, arrange in three layers and end with either wafers or pudding on top.

The Hummingbird Cake is a Southern Classic

Restaurant-Style Hummingbird Cake

all-purpose flour

sugar

brown sugar

baking soda

cinnamon

salt

bananas

pineapple

vanilla

vegetable oil

eggs (beaten)

pecans

oz cream cheese (regular not whipped)

butter (2 sticks = 8 ounces)

pecan halves

Preheat oven to 350°F. Make sure you position racks in the center and bottom third of the oven.

Lightly butter three 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. Then line the bottom of each cake pan with rounds of parchment paper.

Sift the flour, baking soda, cinnamon, and salt into a bowl. Set aside until needed.

Place 1 cup of finely diced fresh pineapple in a food processor and pulse until crushed. Do not over-pulse.**You can also use a potato masher to crush the pineapple.

In another bowl, combine the granulated and brown sugar, mix until fully combined.

Add the eggs to the sugar mixture, whisking by hand until the mixture is smooth.

Add the oil and vanilla into the sugar mixture, blending well with a wire whisk.

Add the flour mixture to the wet ingredients and mix with a spoon by hand until the mixture fully combined.  Do Not Overmix!

Add the mashed bananas, crushed pineapple (and juice), and chopped pecans to the batter.  Mix until just combined.

Divide the batter evenly between 3 prepared pans.

*Tap the pans on the counter to release any air bubbles in the batter.

Place the layers on the center rack of a preheated 350 -degree oven and bake for 25-30 minutes, until the center of cakes springs back when pressed.

Transfer the cakes to wire racks and cool for 10 minutes. After cooling invert the cakes onto the racks (remove the parchment paper) and turn cakes right side up and allow to cool completely before frosting.

Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined.

With the mixer on low speed gradually mix in the confectioner&#039;s sugar.  Add the vanilla and whip until creamy.

Cream Cheese Frosting

Place the first layer of cake upside down on a cake stand or serving plate.  Add about 1 cup of frosting to the layer and spread it evenly on top of the cake.

Place the second layer of cake right side up with the pan side going onto the frosted cake. Frost this layer the same as you did the first.

Add the final layer of the cake, again with the pan side down going onto the frosted cake layers. Top with cream cheese frosting, creating a little thicker layer.  Use the remaining frosting for the sides of the cake and add a ring of pecan halves around the outside of the top of the cake.

Refrigerate the cake for at least one hour before serving.  The cake will be best if allowed to chill overnight. *Let the cake stand at room temperature for 1-2 hours before serving after being refrigerated.

Assembly

What better way to celebrate the season than with my Pumpkin Crunch Cake! &nbsp;It will definitely&nbsp;bring smiles to your table and soon become your new family fall tradition.

Pumpkin Crunch Cake

walnuts (finely chopped)

vanilla wafers (about 75 cookies)

oz butter

oz softened butter

pumpkin

flour

Greek yogurt

Tablespoon pure vanilla

pumpkin pie spice

baking powder

eggs

oz cream cheese

oz mascarpone * (you can use cream cheese instead of mascarpone)

confectioners sugar

Melt Butter

In a food processor, pulse cookies to a fine crumb

Pulse walnuts to a fine chop

Mix cookie crumbs, walnuts and brown sugar together, blending well.

Add in Melted Butter and mix together.*if the mixture is too dry add additional melted butter

Divide mixture into 4 prepared (greased and floured) cake pans - standard 9-inch rounds (One very full cup per pan), pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.I** like using a parchment cake circle in the bottom, the cake releases easily.

Set pans aside and begin cake.

Preheat Oven to 350 degrees.

Bake the reserved crunch mix for 8-10 minutes at 350 degrees F.  Or until it crisps up a bit. Don&#039;t let it burn!Allow to cool before adding to the sides and top of the cake.

Crunch Topping

In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently.

Add in the pumpkin, Greek yogurt, vanilla and pumpkin pie seasoning. Mix well.

Add the flour mixture (flour, baking soda, baking powder). Mix just enough to incorporate the flour.

Add in the eggs, one at a time just until blended.

Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.**Be careful spreading the batter, you don&#039;t want to pull up the crunch topping. Using an offset spatula makes this process much easier.

Bake in a 350-degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans.

Allow pans to cool about 10 minutes, then turn them out onto a wire rack and allow to completely cool.

while your cakes are baking prepare a Cream Cheese Frosting.

Pumpkin Cake

Whip the cream cheese, mascarpone, and butter till very smooth and creamy

Slowly add in the confectioner&#x27;s sugar while the mixer is on low setting

Add in vanilla and mix well. Set aside till needed.

After your cake is completely cooled (you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.**Don&#039;t rush this step, or the layers will start sliding off the cake. You can let the cakes cool overnight to be sure and make the cream cheese frosting ahead of time and let it chill. If the frosting is too hard, whip it with your mixer to soften it up enough to spread.

When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.

Coat the cake with the crunch topping by placing your hand along the side of the cake and dropping the topping along the sides. Keep turning the cake until the entire cake has been coated. Add a layer of the crunch on the top of the cake or leave the top plain, it&#039;s up to you.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1562440396/ybx5ycgxz7tkbbmslf9z.mp4

Learn how to make my Pumpkin Crunch Cake with Cream Cheese Frosting. This four-layer cake will soon become part of your Family Fall tradition.

The Original Pumpkin Crunch Cake with Cream Cheese Frosting

Indulge in these rich and creamy chocolate truffles that are easy to make at home. Perfect for parties or as a delightful treat.

Chocolate Truffles Recipe – Easy Homemade Sweet Treats

Chocolate

Cream

Butter

Cocoa powder

Nuts

Sprinkles

Tempered chocolate

Chop the chocolate into small pieces and place it in a heatproof bowl.

In a saucepan, heat the cream until just boiling, then pour it over the chopped chocolate.

Let it sit for a few minutes, then stir until smooth.

Add butter to the ganache mixture and stir until completely combined and glossy.

Chill the ganache in the refrigerator for about an hour until firm.

Scoop out small portions of the ganache and roll them into balls.

Roll the truffles in your choice of coatings: cocoa powder, chopped nuts, sprinkles, or tempered chocolate.

Place the finished truffles on a lined baking tray and refrigerate until set.

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Top 4 american dessert recipes from across the web

The most viewed american dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Magnolia Bakery Banana Pudding Reci...

Restaurant-Style Hummingbird Cake

Pumpkin Crunch Cake

Chocolate Truffles Recipe – Easy Ho...

The most viewed american dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine