So, how did my “from scratch” rendition turn out?
Here is the original recipe, with the modifications I made in italics:
Ingredients:
3/4 C peanuts, chopped, divided(replaced with sliced almonds)1 pkg brownie mix (15-17 oz; plus ingredients to make the brownies)(replaced with Mark Bittman’s Brownie Cake recipe)- 3 medium bananas, divided
1 pkg (5.1 oz) vanilla instant pudding and pie filling(10 oz custard powder)- 1 1/4 C cold milk
- 1 container (8 oz) frozen whipped topping, thawed, divided (+ some homemade whipped cream)
12 strawberries1 C blueberrieschocolate curls (optional)
Directions:
Preheat oven to 350F. Prepare brownie mix according to package directions; stir in1/2 of the chopped peanuts; pour into 8×8 pan and bake according to package directions. Cool completely or overnight.Day ahead: Make the brownies.- Slice two of the bananas and place in a single layer over the cooked and cooled brownies. In a medium bowl, whisk
pudding mixcustard powder and milk until it just begins to thicken. Gently fold in 2 1/2 C of the whipped topping and spread over bananas. Refrigerate for 30 minutes. - Sprinkle
remaining peanutsalmonds over the pudding mixture. Garnish withthe leftoverhomemade whipped topping(if you have a decorator tube it works great), sliced strawberries, sliced bananas, and chocolate curls.almonds and blueberries.
The Verdict: The dessert itself turned out well, although I would have kept a single batch of the brownies as they were a little thick. Also, I would have purchased more cream to make more of the whipped cream (if not all) of it from scratch. Finally, I would have used a “from scratch” custard recipe instead of the powder. Half the fun was trying new things. No one guessed the secret ingredient in the brownies, even after eating them.
What I Learned: For starters, I’m not always going to hit a home run. (But then, I already knew that). Thinking back on my Pampered Chef saleswoman days, there is no way I would have attempted to make this from scratch, though. So that’s progress, eh? I realized that I’m learning to think about recipes in blocks. As in, mix and match components. You could really take any brownie recipe, put a layer of fruit on it, and top with some sort of pudding/custard and whipped cream and it would be delicious. Say, that gives me an idea . . .
This post shared with Pennywise Platter Thursday , Simple Lives Thursday , Foodie Friday, Sweet Tooth Friday, I’m Lovin’ It, Finer Things Friday, Fight Back Friday, Friday Potluck, and GCC Recipe Swap
What is custard powder, and where do you get it? Thanks 🙂
It’s British, and sort of like vanilla pudding mix (which you could substitute). Specialty grocery stores have it.
Love your idea of breaking a recipe into blocks! I guess much in life is conquerable if viewed in “doable pieces.” At the very least, by dividing it into segments, you can gradually make it more and more “scratch-y” as you work through it. Or, sometimes if you can’t quite get the effect of one part made with prepared ingredients, at least you can make the rest of the recipe with ingreds in their most natural state.
A friend did something very similar recently, deciding she wanted to see how “un-additived” she could make banana pudding. I caught up with the process a couple wees ago when she posted on FB that she was attempting from-scratch vanilla wafers. (She had previously figured out the custardy part based on raw milk from her cow share. No word on grown-in-the-backyard bananas LOL)
“Playing” in the kitchen can open so many amazing doors! Thanks for sharing your efferts — quite inspiring.
We have been on a banana roll lately….this is a wonderful idea…sometimes we are our own worst critic…I bet it was great!
Sounds delicious to me. Love that you modified the recipe so it was made from scratch. Great idea.
I’d love to have you share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there. http://alli-n-son.com/2011/04/28/mint-infused-plum-tarte-tatin/
Lol – I didn’t see that coming. What a cute “scratch recipe”. Seriously made me laugh out loud. Have a great weekend.
Wow does that look yummy. Loved the post.
Wow – – – I think that looks delicious! And I love the way you ended the post with all those great ideas for variations!
Thank you.
Love,
Mary
Looks delicious. Plus, the post was a delight from begining to end. I love your foodie observations–that adds such a dimension. I felt as if we were having a chat about this desert–one foodie to another. XX00
why thank you! And thank you for hosting Foodie Friday. One of my favorite carnivals! Your photos are always so gorgeous.
That one threw me for a second. Banana cream brownies. I like it!
What an interesting recipe! I’ve never seen this! I’m going to pass it on to my sister…she loves banana and chocolate!