(that we all need to make right now!)
Banana Fudge pie, Brownie kiss cupcakes,Easy one-dish king cake: You will love these new year delights.
Banana Fudge pie
The original recipe is sourced from https://www.justapinch.com/recipes/dessert/pie/banana-fudge-pie.html
- 1 ready to use pie crust
- 1/2 c mini semi-sweet chocolate chips
- 1/4 c sugar
- 2 eggs, beaten
- 12 oz frozen whipped topping, thawed
- 3 bananas. sliced
- Prepare pie crust as directed for a one-crust pie. Melt 1/2 cup mini chocolate chips in the microwave for about 1 minute. Stir until smooth. Stir in sugar, 1 cup frozen whipped topping, and beaten eggs. Pour into the unbaked pie shell and bake for 28 minutes at 350°. Cool 10 minutes; refrigerate for at least 2 hours. Top with sliced bananas and remaining whipped topping. Garnish with mini chocolate chips.
Brownie kiss cupcakes
The original recipe is sourced from https://www.womansworld.com/recipe/dessert/brownie-cupcakes-with-kisses-169688
- 2 tbsp. instant coffee granules
- 1 pkg. (18.4 oz.) family size chocolate fudge brownie mix
- 3 eggs
- 1/2 c. oil
- 12 chocolate kisses unwrapped
- Whipped topping optional
- Heat oven to 350°F. Line 12 muffin cups with cupcake liners. In a large bowl, stir coffee granules into ½ cup warm water until dissolved. Add brownie mix, eggs, and oil; on medium speed, beat until smooth and blended, about 2 min.
- Evenly divide batter among liners. Top each with 1 kiss. Bake for 25 min. or until a toothpick inserted near centers comes out with moist crumbs clinging. Cool 5 min. Transfer from pan to rack; cool completely. Garnish with whipped topping.
Easy one-dish king cake
The original recipe is sourced from https://joythebaker.com/2020/01/easy-one-dish-king-cake/
For the Cake Batter:
- unsalted butter to grease the pan
- 1-1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 3 teaspoons RapidRise or Instant Yeast
- 2/3 cup very warm milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons canola oil
- 1 large egg, lightly beaten
For the Cinnamon Mixture:
- 3 tablespoons unsalted butter, melted
- 2/3 cup lightly packed light brown sugar
- 1-1/2 teaspoons ground cinnamon
- pinch of kosher salt
For the Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1 tablespoon butter, melted
- 1/2 teaspoon pure vanilla extract
- purple, yellow, and green sprinkles and a plastic baby
- Grease an 8-inch round cake pan with butter.
- Add the dry ingredients including the yeast to the cake pan and whisk to combine.
- Add the milk, melted butter, oil, and beaten egg. Whisk to combine and use a spatula to coax any flour from the corners of the pan.
- Allow to batter to rest in the pan for 10 to 15 minutes. While the cake rests, make the cinnamon topping.
- In a small bowl stir together brown sugar, cinnamon, melted butter, and salt until the mixture is moistened and sandy.
- Top batter evenly with cinnamon mixture. Use a butter knife to swirl the cinnamon sugar into the batter. Allow resting for 5 more minutes.
- To bake the cake, place the pan in a COLD oven; set temperature to 350°F; bake for 25 to 30 minutes, until lightly browned and firm in the center. Allow the cake to cool for 20 minutes. Combine icing ingredients in the same bowl used to make the cinnamon mixture and drizzle over the just warm cake.
- Sprinkle generously with Mardi Gras colors and tuck a little baby inside. Enjoy!
Recipe adapted from Fleischmann’s Bread World.
- To adapt this recipe using active dry yeast instead of instant or rapid-rise – bloom the yeast in 2 tablespoons of water for 5 minutes before adding to the batter along with the wet ingredients.
- Increase the first rest to 30 – 35 minutes. Increase the second rest to 15 minutes. Bake as instructed.