Banoffee pie with raspberries

banoffee pie slice

I recently learned that I can make dulce de leche by boiling an unopened can of sweetened condensed milk for two hours and my life was forever changed. I ate a lot of dulce de leche during my semester in Uruguay (after gaining 10 pounds I was told “Now you look like an American!”) and ever since then I’ve wanted to recreate some of the fancy cakes that had many layers including cake, crispy meringue, dulce de leche, whipped buttercream, berries or chocolate, and by now a lot of nostalgia that will make the dessert extra delicious. Extra delicious, or disappointing because it’s not how I remembered it. As they say, you can’t go home again or eat a perfect slice of cake again from the Disco supermarket bakery down the street from your student housing in Montevideo.

I first saw this magic technique on ktmade’s banoffee pie post and I said out loud at my desk to nobody in particular “wait, really? That’s so cool!”

My pot was only deep enough to cover the can by three quarters of an inch so I set an alarm to go off every ten minutes to remind me to check the water level, adding more as necessary. I wouldn’t want this explosion to happen to me. I simmered the can for 2.5 hours and it turned out excellent. I ate some with a spoon throughout the next day and turned most of the rest into a banoffee pie.

Premade graham cracker crust baked for 5 minutes at 350, most of the dulce de leche, two bananas, a package of fresh raspberries, and quite a bit of Albertsons store-brand whipped topping, that completely processed confection made from hydrogenated soybean oil, corn syrup, and 1960s American dreams.

banoffee pie banana layer  banoffee pie raspberry layer

banoffee pie finished

October 26, 2015. Tags: , . Links, Pictures, Recipes, Words. 1 comment.

Oatmeal-Coconut Cookies!

First, an auction update:

Tetris Quilt 2.0: $68
Gourmet Picnic Basket with Quilt: $175

I think the people who are interested in Tetris Quilt 2.0 are being rational and waiting until the last moments of the auction to bid again — why bid up the price now when they can snipe it at the last minute?  Two of the bidders work in my building and both told me that’s their plan.  Logical, and not as much fun for me.

Tomorrow there is a bake sale fundraiser in my office.  I made a cherry cheesecake in a graham cracker pie crust last night, earlier today I made a cake filled with Nutella and sprinkled with chocolate shavings, and right now in the oven there are my renowned oatmeal-coconut cookies.  I made a double batch, and I’m filling ziptop plastic bags with a dozen in each.  Extras will go on a free sample plate, which will guarantee that the cookies will sell out no matter what price the bake sale organizer sets.  They’re just that good.

Oatmeal-Coconut Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 tsp vanilla
2 eggs
1 1/2 cups flour
2 cups oatmeal
1 cup coconut
1/2 tsp. salt
1 tsp. baking soda

1.  Heat oven to 375.  Grease cookie sheet, or lay down parchment paper.  I did this tonight and I love it.

2.  Cream shortening and sugars.  Beat in vanilla and eggs until well-blended.

3.  Stir in remaining ingredients.

4.  Drop by tablespoons onto cookie sheet.  Bake about 8-9 minutes.  They’ll still be soft, so let cool for a minute or two before removing to cool on parchment or waxed paper.  Note: I recommend against removing from cookie sheet directly to mouth until they’ve cooled at least four minutes.

September 17, 2009. Tags: , . Recipes, Words. 4 comments.