Desserts for Dudes : Caramel Banana Shortcakes

 
Is it just the men in my family, or do the men in your family love desserts with fruit?

These caramel banana shortcakes are easy, delicious...and a little less "girly" than a strawberry shortcake. Plus there's no line of dolls called "Caramel Banana Shortcake."

There's a cinnamon-buttermilk shortcake, split in two, filled with warm banana-studded caramel sauce, and topped with a brown sugar whipped cream. Yeah, it's good.

Wanna make 'em for your dude?

Caramel Banana Shortcakes
{adapted from an ancient edition of the Dallas Morning News, makes 6}

shortcakes:

2 and 1/3 c. buttermilk baking mix
1/4 tsp. cinnamon
1/4 c. milk (plus more if needed)
1/2 c. mashed banana
1 TBSP melted butter

filling:
16 ounces caramel sauce/topping
2-3 medium bananas, sliced

brown sugar whipped cream:
1 c. heavy whipping cream
1/2 c. packed light brown sugar

Line a baking sheet with parchment paper and preheat oven to 425.

Place a mixer bowl and attachment in the freezer. 

Stir together the baking mix, cinnamon, milk, bananas and melted butter.  Add more milk a tablespoon at a time, if needed, until the dough comes together.  (The dough will be sticky.)

Turn the dough out on a surface coated with baking mix.  Knead 10 times and pat into a 1/2 thick disc.  Cut with a 3-inch circle cookie cutter, pull away the excess dough to make picking the biscuits up off the counter easier. (Dip the cookie cutter in baking mix to prevent sticking.) Place on a cookie sheet and bake for 8-10 minutes, or until done.  Remove to a cooling rack and let cool 5 minutes.

Meanwhile, warm the caramel sauce over low heat.  A few minutes before assembling the shortcakes, gently stir in the sliced bananas.

Make the whipped cream by beating the cream and brown sugar in the chilled bowl.  Beat on high just until stiff peaks form.


Split the shortcake in half.  Place the bottom half on a plate, cover with the banana-caramel sauce.  Top with the second shortcake half and dollop on the whipped cream.  Drizzle on a bit of caramel sauce.  Enjoy!

 
What desserts do your dudes love?

Desserts for Dudes : Fried Chicken Cookies !

So, here's our family chicken story.....

You know how we all ask questions to little kids, like, "What's your favorite color?" or "What do you want to be when you grow up?"  Well, kiddo was about 6 or 7 and a friend was asking him all of these questions....

She got to "What's your FAVORITE food?"  I'm pretty sure he said Skittles.  Next, she asked, "What do you think is the GROSSEST food?"

A horrified look crossed his face, he shivered a little, and said:
"Chicken....with the BONE in it."

Apparently, a kid in his class had a lot of leftover fried chicken in his lunchbox and our little sheltered kiddo had spent all his life (well, 6 years) eating boneless chicken breast.

So, that's our chicken story. 

Kiddo aside, I think meat on the bone is definitely MAN FOOD. Not that I'm opposed to a giant turkey leg at the Renaissance Festival, but I sure don't feel ladylike eating it. ;)

Maybe you'll want to make some fried chicken leg cookies for your man for Father's day.  They're really simple...let me show you how.

Psst...this is the secret ingredient...


Here's what you'll need:

• chicken leg shaped cookies (I used a template)
• royal icing tinted with AmeriColor Super Black, Gold mixed with Chocolate Brown, and Bright White
• disposable icing bags
• squeeze bottles
• #3 icing tip
• toothpicks
• small paintbrush
• cornflakes
• and, optional, a KFC bucket :) 

 
With a #3 tip, outline the chicken leg in black. I used a #3 tip because I really wanted the outline to show.

Thin the white & brown/gold icings (reserve a bit for later) with water, a little at a time, until it is the consistency of thick syrup.  Cover with a damp dishtowel and let sit several minutes.

Stir gently with a rubber spatula to pop any large air bubbles that have formed. Transfer to squeeze bottles.

 
Flood the chicken leg with the thinned icings.  Use a toothpick to guide into corners and edges and to pop and air bubbles.
 

Let sit overnight.


The next day, mix 1/2 teaspoon meringue powder with 1/2 teaspoon of water.  With a small paintbrush, brush the mixture onto the "meat" part of the chicken.  Sprinkle on crushed cornflakes.  Press lightly to adhere.


Let dry for 15-30 minutes.  Pop into a bucket from KFC...they'll sell you an empty for only 25 cents!


You know what would be really good with fried chicken cookies?  Mashed potato cupcakes! ;)

{Oh! And speaking of meat on a stick, I'm in LOVE with these corndog cookies from Munchkin Munchies!}

Make 'em for your favorite dude!

Desserts for Dudes : Nutter Butter Brownies with Chocolate-Peanut Butter Ganache

If you happened to pop by Bake at 350 last June, you may have noticed that the entire month was declared "Desserts for Dudes month."  Well, I kinda dropped the ball this year, but I'm going to sprinkle this June with "Desserts for Dudes" every now and then.

Chocolate + Peanut Butter.  Dudes love it.
{OK, chicks love it, too....but let's focus on the dudes.}

I actually had a dream about these brownies last week.  It's apparently not enough that I think about food every minute of every WAKING hour....now I'm starting to DREAM about recipes.  Hey...that's a-ok with me!  It beats my reoccurring nightmare of forgetting to wear makeup to my own wedding. 

These brownies are super easy to make and they are super rich to eat.  And they are super quick to make me want to burn my bathing suit.

For the brownies, you'll just need a box of Ghiradelli Double Chocolate Brownie mix (the BEST boxed brownie mix EVER), and...

...Nutter Butters.

Nutter Butter Brownies with Chocolate-Peanut Butter Ganache

1 box Ghiradelli Double Chocolate Brownie Mix
1/4 c. water
1/3 c. vegetable oil
1 egg
9 Nutter Butter cookies

Preheat oven to 325.  Spray or lightly grease an 8 x 8 metal pan.

Follow the instructions on the box by mixing the brownie mix, water, oil and egg just until combined.

 Spoon 1/2 the batter into the prepared pan.  Add 8 Nutter Butter cookies on top.


Add the remaining batter on top and smooth with an offset spatula.  Place one cookie on top.


Bake for 39-43 minutes.  The brownies may look under-baked, but will be fully cooked as they cool.  Cool completely on a wire rack.

Chocolate-Peanut Butter Ganache
{adapted from The Culinary Life)

2 c. semi-sweet chocolate chips
1 & 1/4 c. heavy whipping cream
1/4 c. peanut butter (I use Skippy Natural Super Chunk...'cause I like to say "super chunk")
pinch coarse salt

Place the chocolate chips in a heat proof bowl.

 
Combine the cream, peanut butter and salt over low heat.  Stir until smooth.  Increase the heat to medium-low and, stirring constantly,  heat until bubbles form along the edges of the pan.


Pour the hot cream over the chocolate chips and let sit for 5 minutes.  {See how the chips look all melty?}


Gently whisk the chocolate chips until the mixture is shiny and combined. Over-whisking will cause the ganache to look bubbly and grainy, so stop once combined.


Let the ganache sit to thicken up to spreading consistency.  If you're in a hurry, place the bowl of ganache over a bowl of ice water.  Stir every 15-20 minutes or so until thickened.


This is called and "ice bath."  And with temperatures reaching 100 already, it doesn't sound like a bad idea.

Spread the ganache over the brownies with an offset spatula.  Hide the leftover ganache in the fridge...in the BACK of the fridge, because you'll be tempted to eat it all with a spoon.

Here's what kiddo said upon finishing his....
"That is the best dessert I've ever eaten. I'll be dreaming about that for the rest of my life."

See?  Desserts for Dudes! ;) 

{If you like Nutter Butters, be sure to try Homemade Nutter Butters! They're dreamy, too.}

I'm linking these to my friend Cheryl's "I'm Lovin' It" party.