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Stuffed French Toast

Posted by in Step-by-Step Recipes

Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week. Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. And boy, has she picked a great recipe to share with us today. Take it away, Alice!

Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

 
French toast is one of my most favorite foods to eat any time of the day. When I saw this Tasty Kitchen recipe posted by manda2177, it was love at first sight. It makes ordinary French toast extraordinary. May I introduce you to Stuffed French Toast?

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). I also added slivered almonds just for the fun of it, but you don’t have to … unless you want to. If you do, let me know when and where I can invite myself over for breakfast. Thanks.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Before you can invite me over for breakfast, you’ll need to know how to make this. Slice a loaf of bread in 2-inch pieces. You should get about six pieces all together, not including the end pieces. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4 inches long (as pictured above). This will form your “pocket.” Once you’re done, set the bread aside.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

I decided to go with strawberries for the filling. They were almost too pretty to eat. You could use any fruit or no fruit at all, but I highly recommend strawberries.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Wash the strawberries, remove the stems, and cut slices in each one. Turn them a quarter turn and slice them again, adding them to a bowl.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. Set them aside and allow the sugar to release its magic.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Next, add jam to the cream cheese and mix both of them until well combined.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

The cream cheese mixture now looks like strawberry yogurt. Yum!

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Now comes the fun part! Grab a slice of bread and add about a tablespoon (or as much as you like) of cream cheese filling. Personally, I like about 2 tablespoons per slice. Do the same thing with the fresh fruit. Make sure to close the opening by gently pressing the bread together. This will make frying them easier and less messy. Set the filled slices aside.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Now it’s time to make the egg bath. Mix eggs, milk, and cinnamon together until well mixed. Turn the stove top on to medium-high to preheat the skillet. While your skillet is heating up, dip sliced bread in the egg wash for about 20 seconds on both sides. Only dip as many slices as you plan on frying. In other words, if your pan can only fry two pieces at a time, be sure to only coat two pieces of bread a time.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Add a little butter to the surface of skillet. This will help prevent the French toast from sticking. I heart butter.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Fry each slice for about 3 minutes per side or until golden brown. Remove from heat and serve.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

If you’re interested in making your stuffed French toast a little more glamorous, sprinkle powdered sugar over the tops of the slices and garnish with fresh strawberries and almonds.

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Look at how beautiful these babies are! Can you believe how easy that was, yet how fancy this looks by adding a little magic dust (a.k.a. powdered sugar)?

 
 
 
Tasty Kitchen Blog: Stuffed French Toast. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Amanda (manda2177) of I Am Baker.

Final thoughts: although I loved this recipe, I would like to suggest a few things. For a whole loaf of bread, you may want to double the amount of cream cheese and jam the original recipe calls for. If you plan on using fresh strawberries for the filling like I did, I recommend using a 1/2 cup of chopped strawberries with 1 tablespoon of sugar mixed in. Also, because I found the stuffed French toast was plenty sweet on its own, I opted not to add maple syrup.

Many thanks to Amanda for this great recipe. It’s now in my regular Sunday morning rotation!

 
 

Printable Recipe

Stuffed French Toast

4.91 Mitt(s) 22 Rating(s)22 votes, average: 4.91 out of 522 votes, average: 4.91 out of 522 votes, average: 4.91 out of 522 votes, average: 4.91 out of 522 votes, average: 4.91 out of 5

Prep Time:

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Difficulty: Easy

Servings: 6

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Description

A wonderful twist on a breakfast classic!

Ingredients

  • 1 loaf French Bread
  • 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
  • ½ packages Cream Cheese (4 Oz), At Room Temperature
  • 2 whole Eggs
  • 1 Tablespoon Cinnamon
  • ½ cups Skim Milk
  • 2 Tablespoons Butter

Preparation Instructions

Heat skillet or electric griddle to 325 to 350 degrees.

Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

When done cooking, serve immediately with butter and syrup.

 
 
_______________________________________

Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. All we’ll say is that we knew she was a winner way before they did.

 

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Banana Split Ice Cream Cake

Posted by in Step-by-Step Recipes

Today is a special day because we’re welcoming the brand new PW design. Our little corner here is getting its very own spot in the front page of The Pioneer Woman and if you haven’t been there yet today, check it out! There are tons of new features to play with, and it’s new and familiar at the same time. We thought it’d be be fun to celebrate all this forward movement by going retro here at the Tasty Kitchen Blog, and we’re absolutely thrilled to have our dear friend Alice of Savory Sweet Life help us usher in this new age of Aquarius. Or something like that.

 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

 
When it comes to ice cream sundaes, banana splits are the grand daddy of them all. This nostalgic ice cream dessert has been around since the early 1900s and its popularity over the years has never ceased. It is a timeless classic which I have adored since I was a small child and still do today. As the world quickly changes around us, banana splits remain the same today as they did over 100 years ago.

A traditional banana split is made of a banana vertically cut in half and lined on each side of a boat shaped serving bowl. A scoop of vanilla, strawberry, and chocolate ice cream is sandwiched between the two halves of the banana like three peas in a pod. Each scoop of ice cream is then topped off with its own sauce of hot fudge, strawberry, and crushed pineapple. Finally, the sundae is made complete with a crown of whipped cream, a sprinkling of chopped nuts, and a maraschino cherry on top. When I discovered Annalise’s recipe for a Banana Split Ice Cream Cake on Tasty Kitchen, I instantly knew I had to make it! It is the perfect marriage of all things banana split except in a ice cream cake version.

If you love ice cream sundaes, you are in for a fantastic treat. It’s a fun way to enjoy a classic banana split but served as an ice cream cake. This recipe is not difficult but does require time—but it’s so worth it! I’m convinced people who hate bananas (cough … Ree Drummond) will love this dessert. So let’s get started, shall we?

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Here is a list of everything you’ll need to get started: Oreo cookies, butter, vanilla and strawberry ice creams, hot fudge sauce, frozen sweetened strawberries, crushed pineapple, and whipped cream. I also opted to add a few chopped almonds and maraschino cherries just for the heck of it. The recipe calls for a springform pan but doesn’t mention which size to use. I used an 8” and would suggest using a springform pan between 8”-10”. The smaller than pan, the taller the ice cream cake will be and vice versa.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

This recipe is all about layers and building on top of one another after the previous one has set. The first layer is the Oreo chocolate cookie crust.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Place Oreo cookies in a food processor and pulse until they become fine crumbs resembling rich dark soil. If you don’t have a food processor, you can place the cookies in a Ziploc bag and achieve the same effect by using a rolling pin to crush the cookies.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Add melted butter the food processor and pulse a few more times to make sure the butter is evenly distributed.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Dump mixture into the springform pan. Using the back of a spatula or by using your fingers, press cookie crumb mixture down and firmly to form a uniformed crust on the bottom of the pan.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

The recipe calls for cutting four bananas in ½” thick slices but I found I only needed 2.5 bananas. I point this out only to let you know you may or may not need to use as many bananas the recipe calls for. Cut enough banana slices to cover the bottom of the pan in a single layer and then put the springform pan in the freezer for at least 10 minutes.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

A note to banana haters (you know who you are): If you dislike bananas because of their texture, the banana slices in this recipe become frozen. This changes the texture from mushy to a frozen piece of fruit that’s more like hard banana ice cream. This may be the recipe which converts your disdain to love. Just saying.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Scoop slightly softened ice cream on top of the banana layer until it is completely covered. Smooth and press down the ice cream layer by using a spatula dipped in hot water. Place cake pan in the freezer for 2 hours.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Note: Although the photo above shows a 1.5 gallon of strawberry ice cream, the recipe actually calls for only a pint. I bought the bigger size because it was actually cheaper than the smaller container. In my opinion you could use either. But if you do go with the bigger size, you’ll want to use approximately 1/3-1/2 of the container.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Warm the hot fudge in the microwave for 30 seconds with the lid removed. Stir the jar so the sauce has a nice spreadable consistency. Empty the entire hot jar of hot fudge sauce on top of the strawberry ice cream layer and smooth it out from edge to edge. Place the cake pan back in the freezer for 30 minutes or until the fudge layer has firmed up.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Grab the vanilla ice cream and repeat the exact same steps as the strawberry ice cream.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Cover the cake pan with plastic wrap and return the ice cream cake to the freezer for at least 6 hours or until very firm. What you’re looking for is for the cake to be completely rock solid frozen. Allowing the ice cream layers to set overnight works beautifully.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

When you’re preparing the cake to serve, be sure to make sure the frozen strawberries have thawed. Drain the strawberries and then spread the mixture on top of the frozen ice cream cake. Make sure to leave about a 1” edge around the cake.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

To loosen the cake from the pan, take a knife and run it around the inside of the pan.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Unlatch the springform pan from its base.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

To finish the ice cream cake off, top the edges off with swirls of whipped cream. For an added touch, sprinkle chopped nuts on top of the cake and add maraschino cherries on top of the whipped cream crowns.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Serve with crushed pineapple on the side.

 
 
 
Tasty Kitchen Blog: Banana Split Ice Cream Cake. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Annalise Ree (cuddelsandcomfortfoods) of Sweet Anna's.

Final thoughts: I will not lie. As I mentioned in the beginning of this post, this recipe requires time. It is best made at least 1 day ahead but can be stored in the freezer for a couple weeks. This makes a great alternative to serving a traditional cake on any special occasion and best of all … requires NO BAKING. It is nostalgic, whimsical, and fun to eat.

Thanks again to Tasty Kitchen member Annalise Ree of Sweet Anna’s for this creative way of preparing one of my favorite ice cream treats!

 
 

Printable Recipe

Banana Split Ice Cream Cake

See post on Sweet Anna's’s site!
4.89 Mitt(s) 9 Rating(s)9 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

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Soo good. Really. That’s all there is to it!

Oh, and don’t let the ‘cake’ part fool you … there’s no cake in this ‘cake’!

Ingredients

  • 20 whole Oreo Cookies
  • 4 Tablespoons Butter, Melted
  • 4 whole Bananas
  • 1 pint Strawberry Ice Cream
  • 1 pint Vanilla Ice Cream
  • 1 jar (about 16 Oz. Jar) Hot Fudge Sauce
  • 1 container (16 Oz. Container) Frozen Sliced Sweetened Strawberries, Thawed And Drained
  • Fresh Whipped Cream, For Serving
  • Crushed Pineapple, For Serving

Preparation Instructions

Take out the strawberry ice cream to thaw. Place the Oreos in a gallon Ziploc bag and crush well with a rolling pin or small frying pan. Pour the melted butter into the Ziploc bag and mix it up. Press this crumb mixture into the bottom of a springform pan.

Slice the bananas into 1/2″ rounds and arrange in a single layer on top of the crust. (Use as many banana slices as needed to fill the layer.) Place the pan into the freezer for about 10 minutes.

Scoop the softened strawberry ice cream in small scoops on top of the frozen banana layer, smoothing it together with a spoon dipped in warm water. Return to the freezer for 1-2 hours, until the ice cream is firm again.

Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.

Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)

Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.

Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!

 
 
_______________________________________

Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s the best-est.

 

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Nutella and Banana Wontons

Posted by in Step-by-Step Recipes

Our good friend Alice of Sweet Savory Life is back with another fun recipe, this time from Tasty Kitchen member Miss Mischief. She also patiently shows us how to properly fill, seal and fry wontons, so you can take this idea and run with it! But please listen to Alice and don’t run where there’s a pot of hot oil. Take it away, Alice!

 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

 
I love the versatility of wonton wrappers. Most commonly used in Chinese cuisine, wontons are often filled with a savory pork and cabbage filling then boiled as part of a delicious soup or deep fried as an appetizer. However, I’m seeing wonton wrappers being creatively used as an alternative to traditional ravioli pasta dough or fried in strips to use as crunchy croutons on tops of salads. This time, we’re going to fill them as a sweet bite-sized treat. Today I’m happy to share with you an easy chocolate-hazelnut-filled dessert everyone will love.

If you’ve ever been to a crepe bar/restaurant, one of the most popular fillings is Nutella and bananas. There is something irresistible about a chocolaty hazelnut spread as smooth as creamy peanut butter but as decadent as chocolate ganache. Now imagine this filling paired with the wonderful flavor of banana then deep fried in a paper thin shell. What you have is a crispy golden brown morsel filled with heavenly goodness.

This recipe by TK member Miss Mischief (Meredith) for Nutella Banana Wontons is so easy and yet it is a crowd pleaser guaranteed to disappear quickly! So let’s get started!

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Here is what you’ll need: wonton wrappers, canola oil or peanut oil, Nutella hazelnut spread, bananas, egg, cinnamon sugar or powdered sugar.

This recipe works best if you streamline each step.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Line a few cookie sheets with wonton wrappers.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Lay them side by side in single file rows.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Thinly slice bananas so each banana makes approximately 24 pieces. The best way to do this is by scoring the tops of each banana but making dent marks with your knife. Keep dividing and marking the banana in successively smaller halves, repeating the process until you have 24 pieces. After you’ve scored each one, cut along your marks. The picture above shows I’ve scored 12 pieces on each banana which were approximately ¼” thick. But I found these were too big and realized I should have cut them even smaller. Ideally, each slice should be about 1/8″ thick (.3 cm).

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Open up a ziplock bag and fold the top over itself.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Place the bag in a cup with the edges overlapping the rim of your mug. Spoon approximately ½ cup of Nutella into the mug.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Tip: To remove as much Nutella as possible from the spoon, place your fingertips on the outside of the bag and use them to scrape off as much spread as you can against the spoon as you lift it up and out of the bag.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Snip one of the bottom corners of the ziplock bag. This will become a make-shift pastry bag. Seal the top edge. Point the bag with the cut tip facing down and twist the top of the bag so most of the Nutella is pushed downward until the spread meets the opening (think toothpaste).

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Pipe a small Hershey Kiss sized dollop in the center of each wonton wrapper.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Place a banana slice over each dollop and press down slightly.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Prepare the egg mixture by beating the egg. This will be the glue which will hold the wrapper together.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Place a filled wonton in the palm of your least-used (non-writing) hand. With your other hand, dip your pointer or middle finger in the egg mixture and use it like a paint brush to wet two adjoining sides of the wrapper.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Fold the wet sides over the dry ones to form a triangle. Using both hands, pointer fingers, and thumbs, glue the wonton sides together by placing the edges between your fingers and pressing down along the seams to seal them.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Place completed wontons back on a cookie sheet.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Pour oil in a medium-large, non-reactive frying pan, skillet, or pot and set burner to high heat. To check if your oil is ready to use, carefully flick a drop of water in the pan. If it starts sizzling upon contact, your oil is ready.

Using a metal spatula or a large spoon, place as many wontons into the hot oil as your pan will fit without them overlapping. Fry each side until golden brown. It only took me about 15 seconds per side so be sure to not leave your pan unattended. Because we’re not cooking raw meat like a traditional wonton, what you’re really looking for is a golden crispy color when frying these. Your cooking times will vary and it’s best to eyeball your wontons by color as a time measure.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

When wontons are done frying, carefully remove them and place them on a cooking sheet lined with paper towels. Repeat the frying process until all the wontons are cooked.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

To finish these wontons off, coat them in cinnamon sugar. The best way to do this is by placing cinnamon sugar in a small bowl with tall sides. Place each wonton inside the bowl and give it a gentle shake back and forth. Turn the wonton over and repeat.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Or you can sprinkle powdered sugar over the tops of each wonton for a beautiful effect on one side.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Pretty!

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Allow wontons to slightly cool for a few minutes before serving them.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Didn’t I tell you you’d have a crispy golden brown morsel filled with heavenly goodness?

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Just for fun, place one wonton in a bowl of ice cream for a fancy treat.

 
A few tips and suggestions:

1. When deep frying anything, be sure to use a cooking oil such as peanut, canola, or safflower which can handle high heat and has a high smoking point.

2. Do not use too much Nutella or thick banana slices. It’s difficult to fold the wrapper over itself and seal the edges if there is too much filling.

3. Always attend the stove while deep frying. These wontons cook very fast (under 30 seconds each side) and will burn if left unattended.

4. Never use wet utensils when frying. If water droplets come into contact with hot oil, it will splatter and you may get burned or your clothes may become oil-stained.

5. Recipe makes 48 pieces. Serving suggestion is 2 wontons per person. Realistically, a person could easily eat between 3-5 of these, so plan accordingly.

6. Coating these with powdered sugar looks better but the cinnamon-sugar mix tastes better.

 
 
 
Tasty Kitchen Blog: Nutella and Banana Wontons. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Miss Mischief (merediths757).

Many thanks to Tasty Kitchen member Miss Mischief for this fabulous recipe!

 
 

Printable Recipe

Nutella and Banana Wontons

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Difficulty: Intermediate

Servings: 20

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Description

I made these the other day for a party and they were a HUGE hit with both the kids and adults!

Ingredients

  • 1 package (12 Oz. Package) Wonton Wrappers
  • 2 cups Canola Oil
  • 1 jar (13 Oz. Jar) Nutella Hazelnut Spread
  • 2 whole Bananas, Cut Into Pieces
  • 1 whole Egg, Beaten
  • 2 Tablespoons Cinnamon Sugar

Preparation Instructions

Defrost wonton wrappers in the refrigerator at least a day in advance. Heat canola oil over medium-high heat in a small fry pan (just big enough for 1 wonton at a time). I had about 3/4 of an inch of oil in my pan, just enough to suspend the wonton while frying. Make an assembly line with the Nutella, bananas, and egg wash. Place about 1 teaspoon of Nutella in the center of a wonton wrapper then put a banana on top. Wet all four edges of the wrapper with the egg wash and seal into a triangle shape. Fry until golden brown on each side, remove from the oil and place on a paper towel to drain. Sprinkle each side with cinnamon sugar. Recipe makes about 40 wontons.

 
 
_______________________________________

Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s the best-est.

 

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Hot Chocolate Triple Chocolate Chip Cookies

Posted by in Baking, Step-by-Step Recipes

Note: The wonderful Alice strikes again, selecting a fantastic cookie recipe from among Tasty Kitchen’s (almost) 20,000 recipes (wow!) and taking photos for us, step-by-step. These look so incredibly delicious.

 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

 
What exactly is a hot chocolate triple chocolate chip cookie? This cookie addict just had to find out! Browsing through all the delicious cookie recipes here on Tasty Kitchen, I was very intrigued by this creative adaptation for the traditional chocolate chip cookies. Not only does it use pre-made hot chocolate packets, it also uses three different types of chocolate chips. Now you’re speaking my love language.

Tasty Kitchen member, Alison Anderson, is the genius behind this great cookie. When you bite into the cookie, it tastes exactly like hot chocolate and a chocolate chip cookies. This is a fusion of the very best kind! So let’s get started.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

You will need butter, white and brown sugar, vanilla extract, eggs, hot chocolate packets, flour, baking soda, salt, and three types of chocolate chips: milk, semi-sweet, and white.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

Cream the butter and sugars.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

What you’re looking for is a nice and light texture. Typically when you begin to cream butter and sugar together, the mixture is very dense.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

By beating them for a few minutes longer the dense mass transforms itself into a frosting-like (light and fluffy) texture.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

Add eggs and vanilla making sure to scrape down the sides of the bowl. Mix until it is well combined. The recipe calls for mixing all the dry ingredients into a bowl before adding it to the wet ingredients.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

The mixture should resemble chocolate ice cream in color and visually.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

Add chocolate chips and slowly mix them in. If you have kids they will love helping with this part because they will steal chocolate chips when you’re not looking. Go ahead and let them have fun. This is the only time I will advocate stealing anything. We’re talking about chocolate here—I get it.

The recipe calls for chilling the dough for an hour. I allowed mine to chill for a little bit shorter. Chilling dough helps for a few reasons. It gives the ingredients time to come together, makes for an easier time for scooping, and also helps retain its shape when baking.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

When I bake cookies I always use a cookie scoop to form uniform dough balls. It helps for the cookies to be the same size. This way my kids don’t complain that the other one got a bigger one. If you want to avoid the ‘Mom, Suzie got a bigger cookie than I did!’ battle, do yourself a huge favor and invest in a cookie scoop. They are very inexpensive and will become one of your most valuable kitchen tools—I promise.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

The key to scooping uniformed dough balls is to make sure the scoop is packed with dough.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

Like this!

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

Be sure to scrape the scoop alongside your mixing bowl so any excess dough is removed.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

Feel free to lick and eat the batter of the beater and the scoop. It’s a baker’s reward.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

Bake cookies 9-11 minutes or until golden brown. Some ovens may take longer so be sure to check after the recommended times. Mine took 13 minutes.

And make sure you have a glass of milk ready when they come out of the oven.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

Enjoy!

This recipe makes a lot of cookies. I cannot tell you an exact amount because I chose to freeze some of my cookie dough for a rainy day, but I’m guessing it probably makes about 4 dozen.

 
 
 
Tasty Kitchen Blog: Hot Chocolate Triple Chocolate Chip Cookies. Guest post by Alice Currah of Savory Sweet Life, recipe submitted by TK member Alison Anderson (elimaxandlela).

Just for fun, I suggest adding a teaspoon of cinnamon or an additional ½ teaspoon of sea salt. The cinnamon would make it more like a Mexican hot chocolate and the hint of sea salt adds is nice because it offsets all the sweetness from the chocolate.

Thanks, Alison. My kids loved your cookie recipe!

 
 

Printable Recipe

See post on elimaxandlela’s site!
4.73 Mitt(s) 45 Rating(s)45 votes, average: 4.73 out of 545 votes, average: 4.73 out of 545 votes, average: 4.73 out of 545 votes, average: 4.73 out of 545 votes, average: 4.73 out of 5

Prep Time:

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Difficulty: Easy

Servings: 30

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I decided to see what happens if you add hot chocolate mix to cookie batter. AMAZING things, that’s what.

Ingredients

  • 2 sticks Salted Butter, At Room Temperature
  • 1 cup White Granulated Sugar (I Like Baker's)
  • ⅔ cups Packed Light Brown Sugar
  • 2 whole Large Eggs
  • 1 teaspoon Pure Vanilla
  • 3-¼ cups All-purpose Flour
  • 4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
  • 1 teaspoon Salt
  • 1-¼ teaspoon Baking Soda
  • 1 cup Each White, Milk, And Semi-sweet Chocolate Chips

Preparation Instructions

Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

 
 
_______________________________________

Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s also a weekly writer for PBS Parents’ Kitchen Explorers. She’s the best-est.

 

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Streusel-Topped Pumpkin Bread

Posted by in Baking, Step-by-Step Recipes

  Fall has arrived with all her glory and I guarantee there is an oven somewhere baking a scrumptious pumpkin treat. Today I’m sharing a really … really … REALLY awesome Streusel-topped Pumpkin Bread which I absolutely love, submitted by TK member Shaina of Food For My Family.       The recipe has two […]

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Rocky Road Rice Krispie Treats

Posted by in Step-by-Step Recipes

We’re so happy to have our good friend Alice back on the Tasty Kitchen Blog. She couldn’t have picked a more delicious recipe to prepare than Chrissy and Lauren’s Rocky Road Rice Krispie Treats. Great to see you, Alice!         Just when I thought I had seen every variation of Rice Krispie […]

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Hawaiian Ahi Poke

Posted by in Step-by-Step Recipes

  If you love ahi (tuna) sashimi or sushi, then you are going to love this easy Hawaiian Ahi Poke recipe by Tasty Kitchen member A Spicy Perspective. When served in little bowls, this dish makes a stunning starter for a dinner party. Let’s get started.       Here’s a list of ingredients you’ll […]

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Spicy Cheese Breadsticks

Posted by in Baking, Step-by-Step Recipes

  Who can resist buttery, flaky breadsticks made of puff pastry? Not me! And you thought puff pastry was only for tarts and pies. If you can use a rolling pin, mix a few spices together, sprinkle some cheese, and twist strips of dough together, you will love this recipe for Spicy Cheese Breadsticks by […]