Tag Archives: dulce de leche

Banoffee Pie

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My career, in my opinion, has taken a nose dive since the baby was born.  Going from a 100 hr/week attorney to a part-time attorney has been a major hit on my career self-esteem.  So, when one of my cases recently was scheduled for back to back depositions and a settlement conference, it was my time to get back on the work horse.  And, I loved it.

After very successful depositions, I marched into the settlement conference with dare I say — a swagger.  My client and I sat in one room while the opposing party was in another and the attorneys were to walk back and forth with settlement offers.  Walking back to my client’s room, I happily thought that I put aside the mom clothes and was back to my old self.  I took one step inside my client’s waiting room when she said, “I think you sat in chocolate.”  Mortified, I stood there for a minute attempting to salvage this most unprofessional situation.  But, she was right.  Somewhere between feeding my kid a chocolate chip granola bar and driving, I sat in it.  Oh, and my suit was tan/light brown.  It paired well with my dark chocolate chip stain.

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Luckily, my client quickly said, “Oh, I figured your son did that,” and went on about her life as a mom.  And, there I was – in my professional element, exchanging mom advice with my client.  The settlement went well and on the drive home, I accepted the duality that has become my life, where the mom part is the base and everything else is seemingly built around that.  When I got home, I celebrated by making a pie.  No chocolate.

Banoffee Pie

Ingredients:

  • 2 cups graham crackers, finely crushed into crumbs
  • 1 stick unsalted butter, melted
  • 2 (14 oz) cans dulce de leche 
  • 4 large bananas, sliced
  • 2 heavy whipping cream, cold
  • 3 tbsp confectioner’s (powdered sugar)
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350F.
  2. In a 9-inch pie plate, mix together the graham crackers and butter, and evenly press into the pie plate for the crust.  Bake for 5 minutes to set the crust.  Set aside to cool.
  3. Once the crust is cooled, spread the dulce de leche from one can over the crust.  Layer with bananas.  Finish with the last can of dulce de leche.
  4. Chill in a refrigerator.
  5. Make the whipped cream:  With a stand or handheld mixer, whip the heavy cream, sugar and vanilla until stiff.  Spread evenly over the cake.  Serve immediately or put back in the fridge to chill.

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Filed under Desserts, Pie

Dulce De Leche (The Easy Way)

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Remember when I slaved over a pot of boiling milk to get about 1 cup of dulce de leche?  Yeah, turns out that’s not going to be happening anymore.  Why?  Ask my kid who finds it fun to tug at my pants and grasp onto my leg for dear life just to be picked up every 5 minutes.  It’s also hilarious when he pretends he has cooked noodles for legs when I try to set him back down.

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You could extend a sigh of frustration with me.  Or, you could ask why a mom who has more than enough on her plate couldn’t just buy a bottle of it?  Or perhaps just not make it altogether because it really isn’t a necessity like maybe … dinner?  I call those non-options.  And, you’ll agree when you see what I’ve done with two beautiful cans of pure decadence, without all the stirring.

Dulce De Leche (The Easy Way)

Ingredients:

  • Cans of sweetened condensed milk
  • Large pot with a heavy bottom with a lid

 Directions:

  1. Place the cans of condensed milk in the pot.  Fill the pot with water.  The water should fully cover the cans.
  2. Place the pot on the stove and bring the water to a boil over medium high heat.
  3. Once at a boil, cover and reduce the heat to medium to keep it at a simmer.
  4. Check the water level every 30 minutes to make sure that the cans are all well submerged.
  5. After three hours, turn off the stove and move the pot with lid off the heat (to another burner).  Jut let everything cool down.  Once the water is cool, remove the cans and place on a towel to cool to room temperature.
  6. Do not use any cold water, ice or any cooling procedure to make the cans colder faster.

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Filed under Custard/Pudding, Desserts, Frostings & Fillings

Can’t Judge A Quinoa By Its Color

As you may have read, I am a huge advocate of eating color.  Not for the sake of eating color, but as a guide to help you (and me) eat more whole foods and to take advantage all the nutrients that colorful foods have to offer (i.e. red bell pepper, oranges, spinach, etc.).

But, today, things are a bit different.

Today, my most mono-chromatic breakfast offers me a wide range of substantial benefits and gets me ready for my busy day.

I’ve tried red quinoa before, but this was my first experience with the yellow variety.  I love it just as much.

And the flavor in this bowl of quinoa is off the chain.

In the mix: 

½ cup yellow quinoa

1 cup milk

1 tbsp dulce

¼ tsp cinnamon

Lightly sweet.  Perfectly cooked.  Great chew. 

On the side:

Freshly juiced apple juice.  As I had a good amount of apples in the house, I decided to juice it.

 What do you put in your quinoa?  Do you juice?  What color quinoa do you like better?  Red?  Yellow?

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Filed under Breakfast, Vegetarian

Dulce.

Remember when I told you that it was my mom’s and MIL’s goal to just hook me up to a machine that feeds me nothing but milk?  Turns out despite how much I try (I don’t really even care to try), I cannot finish a gallon of raw cow’s milk alone (Binks hates milk).  And, I don’t care to.  Not because it’s not delicious.  Not because I have something against raw milk.

But rather, to me – milk is a food, not a beverage.  (It is mom(s)!)  I can only eat so much of it and so often.  I can’t drink with reckless abandon like I do most beverages (namely, water, vodka and wine – not necessarily in that order).

With that said, I can’t bring myself to throw it away.

So what to do with a gallon of milk that requires little attention on my part?  Dulce de leche.

Most dulce de leche recipes you may find simply require you to boil a can of sweetened condensed milk until it caramelizes.  But, I had to take it back to the start.

As it turns out – all you need is milk, sugar, vanilla beans, baking soda and water (<– not quite sure why you need the last two).  Using this recipe, I transformed half of my gallon of milk into a beautiful dessert/sauce/jam product that I will surely make again when I have milk to spare.

This transformed a quart of milk to a mere cup and a half of dulce de leche.

Check out the vanilla bean speck bounty.

The uses for dulce de leche are endless: topping on ice cream, oatmeal; jam on bread, shortbread, cookies; filling in cakes; dips for fruit; etc.

If you find yourself wanting a decadent caramel treat, I encourage you to try this recipe and tell me your uses for this most decadent of treats.

16 Comments

Filed under Desserts, Favorites, Vegetarian