So January 30 is National Croissant Day, as designated by someone, somewhere, so I thought that I would make this casserole along the banana theme using croissants. Call it a French Toast Casserole or a Bread Pudding, same thing really. Either way, pretty yummy. Note: the recipe calls for a full 8 x 8-inch baking dish, which serves 4, but pictures is my 4 x 4-inch mini pan which is half a portion for just me (the other half isn’t pictured).
This is one of those recipes that likely started out as banana bread. Remember during the height of the b=pandemic, everyone seemed to be making banana bread — myself included. And then, somewhere along the line, my “breads” (quick breads” started turning to muffins because they were easier to store and distribute… And then I stopped making banana bread altogether. Funny how that is all very cyclical.
Nevertheless, I made these Chocolate Walnut Banana Muffins today and they are a yummy addition to my breakfasts this week!
One of the things when you are making macaroons, is that you have to find a careful balance of egg whites to coconut: wet to dry, as it were. Most recipes under estimate the coconut requirement. I, on the other hand, have a tendency to try to stuff as much coconut as humanly possible while still hoping that the whole thing manages to stay held together. This is a “new and improved” recipe of one of my standbys and I think that they came out just perfect this time.
There are many different types of cheese cake — New York style, British style, Basque Style, non bake, water bath, flavored, straight up. My favorite style, not surprisingly, is German-style, which is light and fluffy, made with a dairy product called quark (see note) and can be plain or flavored. I wanted to make one for annual cake day that was winter-inspired and originally had planned for this cake to have a cranberry compote, but even so soon after the holidays, there were no more fresh cranberries to be had. Surprisingly, there were currants, so I went with them as they are a similar sweet-and-tart flavor profile that balances the creaminess of the cheese cake. Definitely a winner.
I’m not great at making cakes. It is definitely one area that I need work. Traditional frosting methods seem to allude me and in this case, my electric hand mixer also quit on me in the midst of making the vanilla frosting so I had to whip it by hand, so I went with more of a “naked” cake style, it order to actually get it done in time for annual cake day. I think it’s a little crooked too. Taste = good, a beautiful vision = maybe not.