Dessert Trio

Happy Monday and Happy June! Did someone say dessert trio? Sign me up!

So it’s no secret that I love dessert. I spent a few days with my parents and they never say no when I say that I want to make some dessert so I can photograph for Instagram. The things they do for their kids. Good taste testers my parents are. LOL.

My thought was if I have to stay in that doesn’t mean that I can’t have a great dessert trio. You can keep the girl out of the restaurant but you can’t keep the dessert trio from the girl.

Some of these recipes are new and some old but all worth sharing. Make all three or just make one depending on what your sweet tooth is calling for.

You can make this banana pudding and cobbler as a full dish but the small ones are just more fun and oh so cute!

My Dessert Trio

Banana Pudding

• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 2 1/4 cups milk
• 4 large eggs, separated
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 3 1/3 cup vanilla wafers
• 4 ripe bananas
• 3 tbsp sugar

1. Preheat oven to 375°. Whisk together the first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes, or until thickened. Remove from heat; stir in butter and vanilla.
2. Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of the banana slices and half of the pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
3. Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of the dish.
4. Bake at 375° for 7 to 10 minutes or until golden. Let cool 30 minutes, and serve warm, or chill an additional hour, and serve cold.

Recipe is from Southern Living.

I followed the recipe to make the pudding but I put them together a little differently since I wanted mini banana puddings. I also used real whip cream.

For my topping: I mixed graham crackers with butter and sugar and made a crumble to sprinkle over the pudding.

Fruit Cobbler

• 1 can (21oz) peach pie filling (or fruit of choice. I used frozen blackberries and cooked down with sugar)
• 1 3/4 cups muffin mix
• 1 egg
• 6 tbsp butter, melted

1. Heat standard oven to 350. Lightly grease dish (8×8″ pan or mini mason jars). Spoon pie filling into pan.
2. For cobbler Toppping: Place muffin mix and egg in a medium bowl. Using a fork, stir until mixture is crumbly and egg is well blended. Evenly sprinkle cobbler topping over fruit. Drizzle melted butter over the cobbler layer. Bake 38-42 minutes or until fruit is bubbly and topping is golden brown.

Recipe is from Krusteaz box. More recipes here.

Sea Salted Nut Butter Cups

• 1 ripe banana
• 1/4 cup nut butter
• 12 oz bittersweet chocolate

1. Line 2 mini muffin pans with foil liners. (In this case, I used mini mason jars.)
2. Mash 1 ripe banana with 1/4 cup nut butter. Melt 12 oz bittersweet chocolate.
3. Drop scant tsp chocolate into each liner, then spoon 1 tsp nut-butter mixture on top. Top with about 1 tsp chocolate, spreading to cover; spring each with sea salt and freeze until firm.

Makes 24 pieces.

Recipe from Good Housekeeping magazine

Happy Cooking! What have you been mixing up in the kitchen lately!

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