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prettygirlfood: Banana Lumpia with Caramel Sauce Serves 10 INGREDIENTS 10 small bananas 20 fresh lumpia wrappers 1-2 cups oil for frying 1 cup coconut milk ¾ cup brown sugar water INSTRUCTIONS Pour the coconut milk into a medium saucepan over low heat. Heat until bubbling slightly, about 5 minutes. Add the brown sugar and stir until smooth. Thicken the sauce to your desired consistency by keeping it at a low boil and stirring very frequently. I kept mine on the heat for almost 30 minutes. It thickens slightly as it cools, but you should be able to see it thickening in the pan as well. Steam the lumpia wrappers for a few minutes to soften them and make them easier to pull apart. I just held mine over the top of the steaming sauce pan for a few minutes. Peel the bananas and cut them in half lengthwise. Place the banana on the lumpia wrapper. If they are still too long to fit inside your lumpia wrappers, cut the ends off or cut them in half again. Dip your fingers in water and run them along the edge of the lumpia wrapper to make them easier to fold. Fold the top and bottom over the banana, and then roll it sideways, sealing the banana inside and using a little more water to make the wrapper stick together. Heat the oil in a large skillet or frying pan over low heat. When water sizzles across the top, add the lumpia, a few at a time, and fry for 3-5 minutes on each side or until golden brown and crispy. Drain on paper towels and allow to cool for 10 minutes. Serve with the dipping sauce.
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prettygirlfood:

Banana Lumpia with Caramel Sauce

Serves 10

INGREDIENTS

  • 10 small bananas
  • 20 fresh lumpia wrappers
  • 1-2 cups oil for frying
  • 1 cup coconut milk
  • ¾ cup brown sugar
  • water

INSTRUCTIONS

  1. Pour the coconut milk into a medium saucepan over low heat. Heat until bubbling slightly, about 5 minutes. Add the brown sugar and stir until smooth. Thicken the sauce to your desired consistency by keeping it at a low boil and stirring very frequently. I kept mine on the heat for almost 30 minutes. It thickens slightly as it cools, but you should be able to see it thickening in the pan as well.
  2. Steam the lumpia wrappers for a few minutes to soften them and make them easier to pull apart. I just held mine over the top of the steaming sauce pan for a few minutes.
  3. Peel the bananas and cut them in half lengthwise. Place the banana on the lumpia wrapper. If they are still too long to fit inside your lumpia wrappers, cut the ends off or cut them in half again. Dip your fingers in water and run them along the edge of the lumpia wrapper to make them easier to fold. Fold the top and bottom over the banana, and then roll it sideways, sealing the banana inside and using a little more water to make the wrapper stick together.
  4. Heat the oil in a large skillet or frying pan over low heat. When water sizzles across the top, add the lumpia, a few at a time, and fry for 3-5 minutes on each side or until golden brown and crispy. Drain on paper towels and allow to cool for 10 minutes. Serve with the dipping sauce.
prettygirlfood: Cheesecake Brownies IngredientsCheesecake batter:* 1 (8-ounce) block 1/3-less-fat cream cheese* 1/3 cup granulated sugar* 1/4 teaspoon peppermint extract* 1 large egg* 1 large egg white* 1 tablespoon all-purpose flourBrownie batter:* 4.5 ounces all-purpose flour (about 1 cup)* 1/2 cup unsweetened cocoa* 1/2 teaspoon salt* 1 1/2 cups packed brown sugar* 1/4 cup canola oil* 1/4 cup buttermilk* 2 teaspoons vanilla extract* 2 large egg whites* 1 large egg Preparation1. Preheat oven to 350°. 2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended. 3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended. 4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.
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prettygirlfood:

Cheesecake Brownies

Ingredients
Cheesecake batter:
* 1 (8-ounce) block 1/3-less-fat cream cheese
* 1/3 cup granulated sugar
* 1/4 teaspoon peppermint extract
* 1 large egg
* 1 large egg white
* 1 tablespoon all-purpose flour

Brownie batter:
* 4.5 ounces all-purpose flour (about 1 cup)
* 1/2 cup unsweetened cocoa
* 1/2 teaspoon salt
* 1 1/2 cups packed brown sugar
* 1/4 cup canola oil
* 1/4 cup buttermilk
* 2 teaspoons vanilla extract
* 2 large egg whites
* 1 large egg

Preparation
1. Preheat oven to 350°.

2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.

3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.

4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.

prettygirlfood: Beer and Bacon “ManCakes” INGREDIENTS: 1/2 lb bacon (8 slices)1/3 cup packed brown sugar2 cups Original Bisquick® mix1 cup of your favorite regular or nonalcoholic beer2 eggs DIRECTIONS: 1. Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes. 2. Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside. 3. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening. 4. In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.
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prettygirlfood:

Beer and Bacon “ManCakes”

INGREDIENTS:

1/2 lb bacon (8 slices)
1/3 cup packed brown sugar
2 cups Original Bisquick® mix
1 cup of your favorite regular or nonalcoholic beer
2 eggs

DIRECTIONS:

1. Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.

2. Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.

3. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.

4. In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.

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