Homemade Roasted Banana Pudding, Fresh Whipped Cream, Salted Caramel, Fresh Bananas and Biscoff Cookies make this Deconstructed Banana Cream Pie Recipe
Textures. Anything good has many different textures. Crunchy, smooth, chewy, cake, soft, hard, fluffy, dense. This Deconstructed Banana Cream Pie dessert doesn’t fall shy of that. A thick creamy pudding, soft whipped cream, gooey salted caramel and crunchy biscuits. This is literally heaven in your mouth. As my friend said “The best thing he has ever tasted” It’s perfect. And it’s an individual dessert so even better. Sharing has never been my strong point when it comes to sweets.
Truth is I had something similar to this out on a girls Brunch one day. There were no Biscoff Cookies used or Salted Carmel, but I do think these are fabulous additions.
It’s perfect for a party, make all the ingredients and then assemble 5 minutes before serving. I always have salted caramel on hand, you should to. I use it all the time for drizzle on top of cheesecakes, whipping in to cookies, stuffing into brownies, you name it salted caramel fits the bill!
I hope your friends and family enjoy this Deconstructed Banana Cream Pie Recipe as much as mine did!
Serving Size: 4-6 Individual Depending on how much
2 cups granulated sugar
1 1/2 sticks unsalted butter (3/4 cup)
1 cup heavy whipping cream
1 tbsp (or more or less) fleur de sel (sea salt)
1 Large Bananas
3/4 Cup Granulated Sugar
4 Large Egg Yolks
3 Cups Half & Half
1/4 Teaspoon Salt
2 Tablespoons Unsalted Butter
2 Teaspoons Vanilla Bean Paste
1 Tablespoon Lemon Juice
2.5 Cups Heavy Whipping Cream
2 Tablespoons Powdered Sugar
1 Tablespoon Vanilla Bean Paste
8-12 Biscoff Cookies
4 Large Bananas
In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Using a whisk the sugar frequently. The sugar will begin to turn to an amber color.
Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
Remove the saucepan from the heat and whisk in heavy cream.
Mix in salt and let cool.
Once cool pour into an air tight container. A mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.
Preheat oven to 325F. Place 1 banana on a baking sheet and bake until fully black about 20 minutes. Let cool for 5 minutes.
In a large bowl whisk together the 1/4 of the granulated sugar, egg yolks and cornstarch, mixing until smooth and a pale yellow color.
In a large over medium heat add half &half, 1/2 cup granulated sugar and salt simmer until sugar and salt are dissolved. Whisk a few tablespoons of the half&half mixture into the yolk mixture to temper the eggs. Then slowly pour the remaining egg yolk mixture into the half& half.
Continue to cook the mixture over low- medium heat whisking constantly until the mixture is thick. Remove from heat an stir in the butter and vanilla
Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla bean paste.
In a food processors add the pudding, roasted peeled banana, lemon juice and process until smooth. Pour into a clean bowl, cover with plastic wrap so that the plastic rap is touching the pudding. This prevents a skin from forming. Refrigerate for at least 1 hour.
In the bowl of an electric mixer fitted with a whisk attachment add the whipping cream, powdered sugar, and vanilla bean paste until stiff peaks form.
When ready to serve. Place 2 crushed Biscoff Cookies in the bottom a bowl then a large scoop of banana pudding, then a large scoop of whipped cream, fresh sliced bananas, drizzle as much as you want of salted caramel on top then finally crumble 1-2 Biscoff cookies on top.
Chewy Brown Sugar Blondies are topped with Cookie Butter, Chocolate, Marshmallow Fluff more Cookie Butter then topped with more Chewy Blondie on top. You won’t be able to put these Cookie Butter Smore’s Bars down!
Cookie Butter has always been a true love of mine. If you have not tried Biscoff Spread or Trader Joes Cookie Butter you are SERIOUSLY missing out. It is one of my all time favorites. Whether you are dipping apples in it, baking cookies with it, spreading it on a waffle or stuffing it in these smores bars. There is nothing quite like it.
Cheesecake and desserts with fresh whipped cream are my all time favorite but during these hot summer months years in Southern California they just don’t work for parties outside.
So if I can’t have cream then I’ll take cookie butter.
These were sooo good. Out of the oven and chilled straight out of the fridge. Not gonna lie, I ate half the pan myself. It was one of those let me straighten the line kind of pans, you know the kind were you slice a little bit off so then you have to end up slicing a little more off to even out the line in hopes that no one will notice.
If you are going to eat the pan all to yourself by all means dig in a few minutes after they are out of the oven but if you are serving them to guests or you want them to look nice let them cool completely in the pan.
3 Large Chocolate Bars, I am partial to Cadbury's Dairy Milk
1/2 Cup Cookie Butter
1 Container Marshmallow Fluff
Preheat oven to 350F and line a 9X9 baking pan with foil, so that the foil over hangs on the sides, set aside.
In a large bowl combine melted butter and sugar. Whisk in the egg and vanilla. Then add the flour, graham cracker crumbs, baking soda and salt. Mix until just combined.
Press half of the batter into the prepared pan. Drop about 9 dollops of Cookie Butter on top of batter and using a knife swirl the Cookie Butter into the batter. Then place the chocolate on top of the batter, you want an even layer of chocolate, break the bar up to fit the nooks and crannies. Place all of the marshmallow fluff on top of chocolate in an even layer, dollop the remaining Cookie Butter on top and swirl that into the marshmallow fluff.
Take the remaining batter and press it between your hands into a disc, I think this makes it easier to make sure all of the marshmallow is covered.
Bake for 25-30 minutes until.Let cool completely or else you will have a gooey mess!
There is something about the month of October, that just makes me happy. It’s as if the year starts to turn and the weather cools of (although it has not yet here in CA, 90 degrees is really getting OLD), its halfway to my birthday, its my dads birthday and pumpkin desserts seem to pop up everywhere. Especially Pumpkin Cheesecake.
There is something about seasonal desserts, I can’t resist them. My favorite Italian restaurant does seasonal cheesecake and I can’t wait for spring and Lemon Cheesecake and then fall and Pumpkin Cheesecake. I can’t get enough. Even though I knew I could make cheesecake whenever I want. And this recipe has just confirmed that.
The caramelized flavor of the Biscoff crust really sets this pumpkin cheesecake apart from others. Some prefer to do the curst just on the bottom but I think more is better, so up the sides I went. I also like a thick crust, the richness of the crust and creaminess of the cheesecake compliment each other so well.
I can GUARANTEE you I will be making this again before Halloween, I loved it, my friends loved it and so did my family.
Optional Garnish with Whipped Cream & Pieces of Biscoff Cookies
Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar, brown sugar and beat for another 3 minutes.Add in eggs one at a time. Add in pumpkin puree, pumpkin pie spice, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1- 1 1/2 hours then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
Biscoff Spread and Apples take these cheesecake bars to the next level!! Don’t share too many of these Biscoff Apple Cheesecake Bars…you will want them all to yourself!
I am a big Biscoff Fan. Always have been. Sorry Nutella, it’s all about Biscoff for me. I also love TJ’s version, Cookie Butter. I bake with it all the time. I also find myself with a spoon and a jar of the stuff. One of my favorite ways to enjoy? Go to Trader Joe’s and Buy a pound plus bar of milk chocolate and a jar of cookie butter then using a chunk of chocolate scoop out a mound of cookie butter. HEAVEN on freaking earth people!! Well, for a foodie like me it is.
Another heavenly food item? Cheesecake so luscious, dreamy, creamy, smooth against nice crunchy crust. Well I combined the two and added some apples for health reasons 😉 The results were finger lickin delicious. So delicious that these bars were gone FAR too quickly for my liking.
So I am going to Disneyland on Thursday and wanted to go to Club 33 for dinner, oneof my suppliers used to be the General Manager their so he can hook us up with reservations. Well I asked for the reservations but it is going through renovations!! Ugh I was so excited for dinner.. oh well! Will just have to go to the updated restaurant in August!! Roll on August!! LOL I was at Disneyland yesterday and did have the Monte Cristo Sandwich and then a Cookie Sundae from Ghirardelli Square.. ugh what a fattie.
Now go make these and don’t share. You will be sad if you do!!
2 small Granny Smith Apples, diced into small pieces
1/4 cup Biscoff Spread
Preheat oven to 350F and line a 9X9 deep baking pan with foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F.
In the bowl of an electric mixer beat cream cheese for 3 minutes. Then add in sugar and beat for another 2 minutes. Add eggs in one at a time and vanilla. Pour in Biscoff Spread and beat for another 2 minutes. Pour on top of cooled crust. Sprinkle apple chunks on top of cheesecake batter and lightly press down with your hand.
Bake for 38-45 minute, until cheesecake is set. Let cool completely. I like to let the pan sit on a wire rack for 1 hour then chill in fridge for 2 hours.
Place the Biscoff in a microwave safe bowl and cook for 20 seconds to help thin out the consistency. Drizzle on top of cooled bars. Store in fridge.
Cookie Butter chunks are swirled inside moist Pumpkin Bread drizzled with a Cookie Butter Glaze.
I have this obsession with cookiebutter all yearround, and then when it’s “fall” I become obsessed with pumpkin. I think that happens with a lot of people though.
I knew I wanted to swirl chunks of Cookie Butter into Pumpkin Bread but the Cookie Butter glaze was spur of the moment. Any glaze just makes any bread 10X better, well in my book it does. The truth is the Cookie Butter Banana Bread does not need the glaze but hey it makes it better!
You will love how absolutely moist and chock-full of Cookie Butter this pumpkin bread is. I took this into work and everyone gobbled it up, then my sister proceeded to tell me how rude it was I took it to work and didn’t leave the Cookie Butter Pumpkin Bread at home for her to devour. I am so inconsiderate.
1/ 2 ish container of Greek Yogurt Plain or Vanilla
1 cup pumpkin puree
1/2 cup Cookie Butter
Cookie Butter Glaze
1/2 cup Cookie Butter
4 tbsp powdered sugar
4 tbsp Heavy Cream, Milk or Creamer
Preheat oven to 350F and grease a 9X5 loaf pan.
Melt butter. In a large bowl mix together the butter and sugar. Then add eggs and vanilla. Mix in oat flour, baking soda, salt, cinnamon, cloves and nutmeg.
Fold in greek yogurt and pumpkin into the flour mixture.
Pour half of the batter into pan and scoop half of the Cookie Butter in 1 tsp size chunks of cookie butter on top of batter and swirl with a knife, pour remaining Pumpkin Batter and remaining cookie butter and swirl.
Bake for 50-55 minutes, of course always check with a toothpick to make sure it is fully cooked. Or a knife if you want to reach the bottom.
Optional Cookie Butter
In a small bowl mix together cookie butter, powdered sugar and cream.
Lately life has been busy, things have changed for me. But I can honestly say I am happy and change is good. One thing that hasn’t changed? My obsession with the humor section on Pinterest, I can scroll through that section all day errry day. Each night before bed I can’t help but scroll and scroll and scroll. The humor section will be the death of me.
Blogging has taken the back burner in my life. Whoops. Baking hasn’t, but I have not baked anything too exciting or something not already on the blog. But these cookie cups. Well, they were new and a great decision I might add. The chocolate chip cookie cup was chewy, soft, chock full of chocolate and the gooey Biscoff spread was perfect. And a cookie cup warm with some vanilla ice cream, is amazing!! I really am drooling at the thought of one now.
Soft and chewy chocolate chips cookies are filled with Biscoff Spread making these cookie cups extra decedent.
1 cup butter, softened
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg yolk
1 tbsp vanilla extract
2 cups all purpose flour
3/4 tsp baking soda
1 1/2 tsp cornstarch
1 1/2 cups chocolate chips
1 cup Biscoff Spread (or TJ's Cookie Butter)
Preheat oven to 350F and heavily grease a regular size muffin pan.
In the bowl of an electric mixer cream the butter and sugars for a good 3 minutes. Add in egg, yolk and vanilla.
In a small bowl combine flour, baking soda and cornstarch.
Add dry mixture to wet mixture. Fold in chocolate chips.
Scoop 1 1/2 tbsp of dough and press it down into prepared pan and place 1 tbsp of Biscoff Spread. Then placed a second 1 1/2 tbsp of dough on top and baked for 12-14 minutes.Let them cool for at least 10 minutes before trying to get them out of the pan.
So it’s clear that chocolate chip cookies are a favorite of mine. Biscoff/ Cookie Butter is also a favorite of mine. And I’ve just begun to like sea salt.
Everyday I crave a chocolate chip cookie. Okay I lied. I should have said “Everyday I crave MANY chocolate chip cookies”
Since making chocolate chip cookies is not instantaneous I have come up with a quick fix for those cravings. A chunk of milk chocolate dipped into Cookie Butter. Seriously AHMAZZZZING!! Try it some time, but please do not do what I did and buy a Pound Plus bar from Trader Joes and continue to have just one more chunk of chocolate. Because this chocolate bar is over a pound people.
When I made these cookies I made the cookie dough, rolled it into a ball and stuck my finger in the dough to create a hole. I then filled the hole with cookie butter and closed it up. Then sprinkled the dough with sea salt. Bake away. Side note my hand looks freakishly pink in this picture maybe its karma for always saying my skin was olive and my sisters was pink!
This recipe is easy, quick and delicious you will love it. Chocolate chip cookies stuffed with cookie butter and sprinkled with sea salt will be a taste bud pleaser! 🙂
Preheat oven to 325F and if using- line your baking sheet with a silpat liner.
Whisk the flour and baking soda together and set aside.To brown the butter cook 10 tbsp of butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
Add in the brown sugar, granulated sugar, salt and vanilla. Add egg and egg yolk mix unitl fully combine about 30 seconds. Let sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times.
Mix in the flour mixture until fully combined. Fold in chocolate chips.
Scoop 2 tbsp or so of dough and roll it into a ball. Stick your finger in it to make a hole. Fill the hole with 1 tsp of cookie butter and fold the rest of the dough around the cookie butter.
Sprinkle your desired amount of sea salt on each cookie.
Bake for 10-12 minutes or until golden brown but still look a bit under cooked.
Biscoff, Biscoff, Biscoff… my love! Who doesn’t love it? I can eat it on just about anything from a slice of banana bread, a waffle, dunking a chunk of chocolate in it or when I am in healthy mode dunking apple slices in the delightful spread!
I truly think it is amazing! Anyways I made these bars recently and throughly enjoyed every bite!
The other day I was out at Trader Joe’s on this whole healthy kick. My whole problem is that I tell myself that going to Trader Joe’s is healthy, which it very well can be or the evil sugar devil comes and haunts me and I buy every item with sugar in it!! OR one of the workers tells me hey look at this chocolate stuffed french toast. How do you say no to chocolate stuffed french toast? The answer is YOU DON’T!
Anyways I came across TJ Cookie Butter which I assumed was similar to Biscoff Spread. And yes it is, this smashed up cookie goodness is even easier for me to get my hands on.
Today I needed some cupcakes and I looked in the cupboard and saw the Cookie butter. Just then I remembered of some Biscoff Cupcakes Jenny made over on Picky Palate. I looked up her recipe and went straight to baking.
These little scrumptious cakes are amazing! So yummy!
Ingredients: Cupcakes: 1 Cup AP Flour 1 Cup Granulated Sugar 1/2 TSP Salt 1/2 TSP Baking Soda 1/2 Cup Canola Oil 1/2 Cup Sour Cream 1/2 Cup Biscoff Spread 2 Large Eggs 2 TSP Pure Vanilla Extract Buttercream: 2 Sticks Unsalted Butter at room temp. 1/4 Cup Biscoff Spread 4 Cups Powdered Sugar Sifted 2 Tablespoons milk
1. Preheat oven to 350F and line a cupcake pan with liners. 2. In a large bowl combine flour, sugar, salt & baking soda. 3. In the bowl of an electric mixer combine oil, sour cream, Biscoff spread, eggs and vanilla. Mix until well combined. Slowly add dry ingredients until all well combined. 4. Scoop batter into cupcake liners until 3/4 full. Bake for 18-22 minutes. Let cool completely before frosting. 5. Once cupcakes are cooled begin buttercream. In the bowl of an electric mixer beat butter and Biscoff until creamy and smooth. About two minutes. Slowly add powdered sugar and milk until desired consistency is reached. Frost cupcakes and enjoy 🙂
Today was supposed to be a day of cleaning and organizing. This all changed on my way to take the trash out when I saw two very ripe bananas sitting on the counter. Banana bread would be made and that was that. I couldn’t decide whether I wanted regular plain old banana bread or chocolate peanut butter banana bread but then an idea struck to add Biscoff Spread to the batter and of course some delicious chocolate chips! It was quite a fabulous idea, and am quite pleased with the results!!
2 Ripe Bananas
2 Cups Flour
1 Cup Sugar
1 TSP Salt
1 TSP Baking Soda
1/2 Cup Biscoff Spread
3/4 Cup Chocolate Chips
Directions: 1. In the bowl of an electric mixer mash bananas, then add two eggs and mix together.
2.In a separate bowl combine flour, sugar, salt & baking soda.
3. Alternate mixing dry ingredients and Biscoff to the banana/egg mixtures.
4. Add chocolate chips. 5.Pour into buttered & floured pan. Sprinkle some brown sugar on top of batter and bake for 1 hr-1hr 15 minutes. Enjoy 🙂