So I've become a cooking fiend the last few years since living in apartments where I have my own stove and fridge and outside the dorm. I'm somewhat of a recipe hoarder and now that I traverse different blogs, it's a great way to see what all is out there and choose what I would like to make. I've subscribed to so many cooking blogs it's not even funny, and after watching and now owning the popular cooking film "Julie and Julia" (I even subscribed to Julie Powell's blog at one time, the one that wrote the book, who know's she might still be on my list on here, I can't remember) I've wanted to blog some of my fav. recipes I have made from the different blogs I've seen. Or even just to pick out favorites from cookbooks that I have. Someday after nursing school is done maybe I too can buy my copy of "Mastering the Art of French Cooking" By Julia Child and make my way through those recipes (although I have looked through the book at a bookstore before and have been overwhelmed, it's some intense cooking!). Anyway...that brings me to first recipe I'd like to share:
This is probably the first recipe I got off of a blog, as probably one of the first blogs I started following a few years ago. It's the best, I mean the best banana pudding recipe I've ever had. I probably will never eat any other, and what's funny is it taste is amazing with better ingredients, and yet it's so inexpensive and easy to make! It's actually a recipe derived from Magnolia's Bakery in LA I'm assuming because that is where the Susanne (the blogger) is from. So here it is:
Magnolia’s Banana Pudding
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers
4 cups sliced ripe bananas
With an electric mixer beat together sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. Make sure you allow enough time for mixture to chill before moving forward.
In another large bowl with electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To put the pudding dessert together, another large bowel is needed and Susanne says glass works best. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours. Not longer than this because the bananas will start to get mushy in the mixture, but if you're like me you'll be dying to dig into it anyway!
Derived from: http://suzanne-marques.blogspot.com
You'll LOVE this stuff! In fact I may have to go buy the stuff this week and make it again after this lol. Tonight I'm making a soup recipe from a blog I found on Pinterest, which is a new obsession, as if I need something else to distract me from nursing school.
Also, if you're like me and like a little music while you're cooking, I chose the soundtrack from the movie "No Reservations", which is perfect because the movie involves lots of cooking. I'm listening to "Mambo Gelato" from is right now. Cooking is pretty romantic with the right guy, and this music makes me want a guy in the kitchen with me :) Check it out, I think you'll agree!
http://www.filmmusicsite.com
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