momstestkitchen: January 2013

I am beyond honored to have gotten to know each of these wonderful women over the past year! The friendships I have made because of this website are priceless and I am thankful for each and every one of them!

Thanks for celebrating my birthday with me :)

Wednesday, January 30, 2013

Lemon Lime Muffins by Raquel @ Organized Island

I am so excited to be here celebrating Mom's Test Kitchen's Blogiversary! I wanted to share a recipe I have never published before so here is the story of this recipe.

The other day, a friend of mine gave me a bunch of limes from her garden. I love to use fresh fruit in my baking so I decided to incorporate them into my muffin recipe. The muffins came out great. They have a light citrus taste and are great for breakfast or tea.

Lemon Lime Muffins

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/4 cup sour cream

3/4 cup milk

1/2 teaspoon salt

1 egg

1 tablespoon grated lime zest

1 tablespoon grated lemon zest

2 tablespoons butter or margarine, melted

Preheat oven to 400 degrees. Grease muffin pan or line with baking cups. Mix ingredients in a bowl until well combined. Pour batter into baking cups. Bake 20-22 minutes. Enjoy!

I hope you enjoyed them! Thanks for allowing me to share this with your readers Jaime! Happy Blogiversary!

If you liked this recipe, head over to Organized Island & check out the rest of Raquel's creations! You can also stay up to date on the latest of her recipes by joining any of her social networks:

Twitter * Facebook * Pinterest * Google+

Tuesday, January 29, 2013

Oreo Ice Cream Dessert by Peggy @ Allergy Free Test Kitchen

Congratulations to Jaime on her one year blogiversary! And thank you Jaime for the invitation to guest post to help celebrate!

I cook and blog over at Allergy Free Test Kitchen, but do not be scared off by the title! I write about a lot of regular foods that anyone can enjoy, like smoothies, soups, vegetables, meats, meatless meals, desserts etc.

For today’s dessert I bring you Oreo Ice Cream Dessert. This is super easy to put together and a favorite of everyone. After all, who doesn’t love Oreo’s and ice cream? Put them together with chocolate and you have a dessert no one can pass up. This goes great in the winter and summer months.

There are two ways to make this dessert; one with a fudge topping.

Or, leave off the fudge topping and just drizzle with chocolate syrup when ready to serve.

I like to make desserts on the smaller side; otherwise I end up eating too much dessert! I use a 6 cup (or 8x6x2) rectangular Pyrex pan for this dessert. If you are serving a large group, this recipe doubles easily and you can use a 9x13 pan.

Oreo Ice Cream Dessert Ingredients:
15 Oreos (or gluten free ‘oreos’)
¼ cup butter or margarine or shortening
1 pint vanilla ice cream (or dairy free ice cream)
Fudge topping or chocolate syrup

Method:
Crush Oreos, cream and all.
Melt butter or shortening.
Mix Oreos and butter (shortening) well. Pat in bottom of pan and freeze until hard.
Soften ice cream. Spread over Oreo base. Freeze until hard.
If using fudge topping, spread over ice cream layer and freeze until hard. Then serve when ready.
If using chocolate syrup, cut dessert into squares when ready to eat and then drizzle syrup over top.

I would love to have you come visit me and become my food blogging friend! Come peruse Allergy Free Test Kitchen. You will not be disappointed by the variety! You can also find me at Facebook, Twitter or Pinterest!

Monday, January 28, 2013

Banana Cookies 3 Ways by Ang @ Juggling Act Mama

Hi, I’m Ang (as in, short for Angela). I’m a mother, wife, daughter, sister, auntie, and friend, attempting to do it all – because, well, I want to (and I'm a bit of a nut!). I’m also a writer, crafter, scrapbooker, amateur photographer and Pinterest addict. Long before Pinterest, I developed addictions to books, snapping memories of my kids, and chocolate desserts... or chocolate anything...or...ok, just sweets in general - don't judge me! I love being creative.

I’m married to my best friend and high school love (we've been together for more than half my life now, and married for 8 years). He's a very supportive albeit, handsome dorky guy - (though I can't complain since I have live-in tech support!) He can also make me crazy, and I'm not talking about the good crazy: I'm a multi-tasker that swears by lists; he's a realist that detests them.

We have two beautiful children – ok, I’m biased, but who isn’t when it comes to their kids, right? Our sweet, silly, smart son, Ethan, is four, and our darling, dimpled, diva daughter Olivia (Livi) is one.

I am the proud owner of an Etsy shop called AngelFlowers, where I sell some of my handmade hair accessories. Oh, and I also work full time at an awesome start-up, as an office manager, (this company has the potential to rock peoples worlds, in ways no one has imagined before). So maybe I have my hands a little full... but don't we all?

I'm excited to be here at Mom's Test Meals to share with you my recipe for Banana Cookies. It never ceases to amaze me how there are always one or two really ripe bananas at the end of the week, no matter if I buy two or twelve! If you're like me, the classic Banana Bread is my go-to recipe for using up ripe bananas, though I've been know to toss them into Pancakes, too. Last week, I was looking for something new, and found this recipe for Banana Cookies, and decided to give them a whirl.

The cookies are soft and pillowy, with just the right amount of sweetness and banana flavor (note, don't add banana extract, they don't need it!) Give these a try and see what your family thinks!

Banana Cookies

Ingredients:
3/4 cup butter, softened
3/4 cup brown sugar
2 medium ripe bananas
1 egg
2 teaspoons orange zest
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions:

Preheat your oven to 350-degrees and line your baking sheet(s) with parchment paper.

In a large bowl, cream together the butter and sugar, then add the mashed banana, eggs, orange zest and vanilla. Beat well. Stir in the dry ingredients and beat until combined.

Drop the dough by rounded teaspoonfuls about 2-inches apart. Bake 8-10 minutes, or until the edges are just slightly browned. Remove to a cooling rack.

Now for the variations - it's easy to make this cookie dough, then make a few small changes to mix it up a little.

For Banana Chocolate Chip Cookies:

- Stir in 1/2 cup mini chocolate chips

For Banana Almond Cookies

- Add 1/8 teaspoon almond extract

- Sprinkle the top of the dough with slivered almonds before baking

For Banana Cookies with Brown Sugar Frosting:

- While the cookies cool, melt 2 tablespoons of butter in a saucepan over medium heat, add 3 tablespoons of brown sugar and 2 tablespoons of milk and stir until the mixture comes to a boil.

- Remove from the heat and beat in 1/2 teaspoon of vanilla or orange extract and 1-1/4 cups powdered sugar.

- Frost the cooled cookies immediately (if the frosting is too thick, add a tiny splash of milk to get to the right consistency.

I hope you'll try one - or all - of these great cookie variations, and if you do, I'd love to know what you think!

Sunday, January 27, 2013

Mom's Test Meal Mondays #27

And we're back to Monday!

Doesn't it feel like it was just Monday?? I'm not ready for the weekend to be over!

Before we get to features, have y'all linked up to the new Pinterest party I'm co-hosting with Carrie @ Frugal Foodie Mama yet?? It's a great way to find some new followers & some new boards to inspire you! We've got almost 100 Pinaholics linked up!! So head over & get linked up if you haven't already!!

Let Me Pintroduce You

Now that you've done that, lets talk features!! Since the Super Bowl is only a week away, I decided to pick out some fun foods that would work well for a football viewing feast!!

SUPER BOWLS (INDIVIDUAL 7-LAYER DIP) by Smart School House

HOMEMADE SOFT PRETZELS WITH BUFFALO CHEDDAR CHEESE SAUCE by Half Baked Harvest

THE BEST HOT ARTICHOKE DIP RECIPE by Sweet Little Bluebird

BAKED BONELESS BUFFALO WINGS by What's Cooking in the Burbs

CRAB AND CHIPOTLE AIOLI DEVILED EGGS by SteakNPotatoesKindaGurl

And the most viewed link of the week was...

SLOW COOKER CHICKEN PARMESAN by Five Minutes For Mommy

All of y'all feel free to grab a features button! And congratulations!!

The features will be pinned to my MTM Monday's Features Pinterest Board which you can check out HERE!

So now let's party!

The party is open to any and all of your favorite recipes!!

Just the reminders:

I would love to have you as a new friend!! Please take a minute to follow via GFC, Twitter, FB, or any other social media you prefer
You are welcome to link up any recipe you like but please only link up a total of 3 recipes.
Please feel free to grab the button in the sidebar or add a direct link back to the week's party that you are linking up to
And finally, go make some new friends ~ spend a few minutes checking out some other recipes that you might want to try out yourself & comment! Everyone loves comments!!
Please note that by linking up you are giving permission for your picture & post to be pinned to the Mom's Test Meal Mondays Pinterest board
Please note that by linking up you are giving permission to use the photos along with a link back to your post in the Mom's Test Meal Mondays Features post & on Mom's Test Kitchen's Social Media Networks
Tweet

Capellini Pomodoro with Italian Herb Chicken #SundaySupper #SauteExpress

I cook dinner 6 nights a week for my little family of 3. I'm not going to lie, y'all, I sometimes get tired of cooking. The thought of having to remember to marinate meat or put together some multi-step casserole & then wait for it to actually cook. It's all just too much work some days. Honestly, there are days that putting together a sandwich requires too much energy!

You know what I found though? Have y'all seen these little boxes popping up in the dairy section of your grocery stores yet?

Next time you're at the store, you should totally pick up a box! I think Land O Lakes® made these little Sauté Express® Sauté Starters just for me. And maybe for other moms {and dads} too. But mainly me.

I do not kid when I say that the Sauté Express® Sauté Starter was so easy to use! I made a healthy, great tasting dinner for my family in less than 30 minutes & the only thing I had to remember to do was take the chicken out of the freezer! Seriously, all you have to do is pop one of those squares of butter that already has the olive oil, herbs & spices combined with it, into your non-stick skillet, then just add your chicken, pork or seafood & you are good to go!

No more worrying about how long your chicken has to marinate or making sure you have 10 different spices in your spice rack. The Sauté Express® Sauté Starter has you covered!

I used the Italian Herb Sauté Express® to make one of my favorite dishes that I get on the rare occasion the Hubs & I go out to eat at an Italian restaurant. I'm not biased or anything but I kinda liked my version better.

Now that I've bragged all about the new Sauté Express® Sauté Starters, I get to give one away too!! Land O Lakes® is going to give one of my lucky readers a FREE coupon so you can go & try these out for yourself!! You want to know how simple it is for you to enter to win?? All you have to do is leave me a comment!!!

Out of the 4 varieties of Land O Lakes® Sauté Express® Sauté Starters ~

*Italian Herb

*Garlic & Herb

*Savory Butter & Olive Oil

*Lemon Pepper

~ which do you want to try first??

*Giveaway is open to US Residents only. Comment must be made before 11:59 pm CST on Saturday February 2, 2013. Winner will be notified via email.

Want to see even more amazing recipes made using Land O Lakes® Sauté Express® Sauté Starters? Be sure to stop by each of my fellow #SundaySupper Contributers blogs & see what they cooked up!!

Sauté Express^®Chicken Recipes:

Chicken Florentine Pasta by Supper for a Steal
Creamy Lemon-Chicken w/ Artichokes by girlichef
Chicken Parm Tenders over Spinach & Orzo by Momma’s Meals
Sizzling Chicken and Green Bean Stir-Fry with Almond Cilantro Rice by Mama.Mommy.Mom
Garlic and Herb Chicken Fettuccine by in the Kitchen with KP
Italian Chicken Pasta Wrap by Big Bears Wife
Creamy Parmesan Pasta with Chicken & Mushrooms by The Messy Baker
Creamy Chicken Enchiladas by That Skinny Chick can bake
Shells with Chicken and Pancetta by The Foodie Army Wife
Capellini Pomodoro with Italian Herb Chicken by Mom’s Test Kitchen
Garlic and Herb Chicken Pasta Toss by Ruffles & Truffles

Sauté Express^®Fish and Seafood Recipes:

Easy Cajun Shrimp Pilaf by Daily Dish Recipes
Crabmeat stuffed Flounder Roulades by The Girl in the Little Red Kitchen
Cod Fillet with Lemon Pepper Ginger Sauce by Kimchi Mom
Herb Lemon Butter Tilapia with Sauted Veggies by Crispy Bits and Burnt Ends
Blackened Tilapia Po’ Boys by Juanita’s Cocina
Tomato-Basil Shrimp with Orzo and Feta by The Weekend Gourmet

Sauté Express^® Ham and Pork Recipes:

Ham and Vegetable Frittata by Magnolia Days
Savory Butter and Olive Oil Pork Chops by In the Kitchen with Audrey
Skillet Lemon Pepper Pork and Orzo by Family Foodie

We have a special Pinterest Board to Showcase #WeekdaySupper with Sauté Express® Sauté Starter we will feature a new recipe every day for the next month.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Also be sure to stop by & visit Land O Lakes® to see their recipe creations!

Facebook: http://www.facebook.com/LandOLakes

Twitter: @landolakesktchn

Pinterest: @landolakesktchn

Instagram:@landolakesktchn

Website: http://www.landolakes.com/product/sauteexpress

Disclosure:

The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

Saturday, January 26, 2013

Bouchon Bakery Oatmeal Raisin Cookies by Wendy @ The Weekend Gourmet

I’m so excited to share one of my favorite cookie recipes with Jaime’s readers today! In 2009, my husband and I vacationed in Napa Valley…and one of the places we visited was Thomas Keller’s Bouchon Bakery in Yountville…so many awesome baked goodies!! Michael’s all-time-favorite cookie is oatmeal raisin, and he proclaimed Bouchon’s amazing. It wasn’t hard to see why: they were buttery and full of raisins. He gave me the new Bouchon Bakery cookbook for Christmas last month…and I’m sure you can figure out which recipe he asked me to make first. I whipped up a batch of these amazing oatmeal cookies last weekend, and I’m thrilled to share the recipe with you today!

Since these cookies are so delicious, I only made two tiny tweaks to the original recipe: I didn’t have the vanilla paste called for in the recipe, so I used high-quality bourbon vanilla instead. I also added 2-3 grates of fresh nutmeg to complement the generous amount of cinnamon in the recipe. These cookies are buttery and delicious…and quite large. Be aware that the measurements for the ingredients in this recipe are very specific – and a bit unorthodox. Trust me: the extra time it takes to measure everything precisely is worth it! This recipe makes 1 dozen large cookies, so one or two with a cold glass of milk should satisfy even the biggest cookie monsters in your life!

Bouchon Bakery Oatmeal Raisin Cookies

Barely tweaked from Bouchon Bakery

Step 1:

Add 6 tbs. softened unsalted butter to a mixing bowl and beat on medium speed until pale yellow and fluffy – about 2-3 minutes. Whisk together in a small bowl: 1/2 cup+ 3 .5 tbs. light brown sugar (lightly packed) and 1/4 cup+ 1.5 tbs. granulated sugar. Scrape the butter down the sides of the mixing bowl, then add the sugar mixture to the mixing bowl. Beat on medium speed for 3-4 minutes, scraping the bowl once halfway through.

Step 2:

Scrape down the side of the bowl one more time, and then add the following wet ingredients to the mixing bowl: 1 large egg (room temperature) and 1 tbs. good-quality bourbon vanilla. Mix for 15-30 seconds on low speed…just until the eggs and vanilla are incorporated. It’s ok if the mixture looks “broken” – the important thing is not to whip it into a frenzy!

Step 3:

Whisk the following dry ingredients in a small bowl: 1 cup + 1 tsp. AP flour, 1 tbs. ground cinnamon (Vietnamese high-oil cinnamon is my preferred type), 3-4 grates fresh nutmeg, 1.5 tsp. baking soda, and 1 ¼ tsp. kosher salt. Add the dry ingredients to the mixing bowl in two additions, mixing on low speed for 15-30 seconds after each addition. Be sure to scrape the bottom of the bowl between additions to make sure there are no dry ingredients left on the bottom.

Step 4:

Add 2 cups old-fashioned oats to the mixing bowl and incorporate on low speed for 10 seconds. Finally, add 1 cup mixed raisins – I used ½ cup regular raisins and ½ cup golden raisins. Incorporate the raisins into the cookie dough on low speed for 10 seconds. Refrigerate the dough for 30 minutes.

Step 5:

Preheat oven to 325, and line a large baking sheet with parchment or a Silpat. Divide the chilled dough into 12 even pieces – about 2 tbs. – and roll into balls. Place the cookies on the baking sheet, leaving plenty of room for them to spread as they bake. For reference, I placed six balls of dough on a 15-inch rimmed baking sheet. Bake the cookies for 18-20 minutes, rotating the pan halfway through the baking time for even browning.

Step 6:

Set the pan on a cooling rack and let the cookies cool for 5-10 minutes. Carefully remove the cookies from the pan with a spatula and let them cool completely on the rack. Chef Keller says these cookies are best enjoyed on the day they are made, but can be stored in an airtight container for up to 3 days. I can vouch that they are still tasty 2-3 days after baking, and they become chewier with time.

Note:

You can also make REALLY big cookies by dividing the dough into six portions using a #10 ice cream scoop. You can cook three cookies at a time by placing one ball of dough in the upper left corner of the pan, one ball of dough in the lower right corner of the pan, and one ball of dough in the center of the pan. Bake for 21-23 minutes, rotating the pan halfway through the baking time.

These cookies are so good – crisp edges, chewy middles…and raisins in every bite! I loved the spiciness that the cinnamon provided, and the warmth and background flavor from the nutmeg worked really well. All you need is an ice-cold glass of milk, and you’re ready for dessert…or a great afternoon snack. I hope you give these cookies a try really soon.

If you liked this recipe, head over to The Weekend Gourmet to check out the rest of Wendy's creations. You can also stay up to date with her latest recipes by joining any of her social networks:

Facebook * Twitter * Pinterest

Friday, January 25, 2013

Let Me Pintroduce You

Good morning everyone!! Carrie from Frugal Foodie Mama and I are so happy to have you here for our first ever Let Me Pintroduce Party! :)

Carrie and I originally brainstormed the idea for a Pinterest linky party when the two of us were emailing back and forth one day after discovering how much of our blog traffic was a direct result of some of our recipe posts being pinned and then repinned and then repinned again on Pinterest. We thought why not host a monthly Pinterest party???

And thus, Let Me Pintroduce You was born!

Let Me Pintroduce You will be a networking party strictly for growing your Pinterest followers! The party will happen the last Friday of every month!

Say hello to this month's co-host, Terri from Rambling Momma! She is also Carrie's January Friendship Bread sponsor. Pop on over to her corner of the blog world and say hi! :)

So, how does the Let Me Pintroduce You Party work? Easy!

Please follow Carrie (Frugal Foodie Mama) and Jaime (Mom's Test Kitchen), and this month's co-host Terri (Rambling Momma) on Pinterest.
Try to follow at least two other Pinterest accounts that have linked up and maybe repin a few things that catch your eye while you are at. ;)
Grab our button above and slap it on your sidebar or your party page on your blog. Help us spread the word!
Be sure to link up your main Boards page of your Pinterest account only, not individual board pages.
Send out a tweet & let the Twitterverse know that we would like to Pintroduce them to everyone! (Just use that handy little Tweet button below. ;) )

Thursday, January 24, 2013

Boston Cream Pie by Julie @ White Lights on Wednesday

I'm so excited to have Julie from White Lights on Wednesday here today!! I know y'all are going to love her recipe, so once you're done checking this one out, be sure to head over & check out the rest of what she's been making!

Plus you should also go ahead & follow her on her social media networks simply because she's awesome!

Facebook * Twitter * Pinterest * Instagram

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Boston Cream Pie

Ingredients:
Cake
1/2 cup unsalted butter, softened
1 cup sugar
2 whole eggs + 2 egg yolks
1 teaspoon vanilla
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Vanilla Pudding (If you want to use store bought you can)
3/4 cup milk
1 cup heavy cream
1/2 teaspoon vanilla
3 egg yolks
2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 teaspoons unsalted butter

Chocolate Ganache
1/2 heavy cream
1 cup dark chocolate chips
1 tablespoon unsalted butter
3 tablespoons light corn syrup

Directions:
Cake

Heat oven to 350 degrees F. Butter and flour two 9" cake pans. Don't use non-stick cooking spray, a good coating of butter is better.
In a medium bowl, combine cake flour, baking powder, and salt; set aside.
In a large bowl, cream together butter and sugar. Add eggs, one at a ti,me; add vanilla after eggs and beat til smooth.
Add flour mixture and milk to batter - alternate adding ingredients, beginning and ending with the flour.
Pour batter into prepared pans, half in each pan. Bake for 25 to 30 minutes, until edges pull away from the pan and a toothpick inserted in the center comes out clean. Remove from oven and cool completely, in pans, on a wire rack.

Vanilla Pudding

Heat milk, cream, and 1/2 teaspoon vanilla over medium heat in a medium saucepan until just simmering.
In a medium bowl, whisk egg yolks, sugar, cornstarch, and salt until combined.
Add milk mixture to egg mixture in a slow stream while whisking constantly. If you don't whisk or add the milk to fast the eggs will scramble...which is bad.
Add the pudding base back to the pot. Bring to a boil, starring frequently. Once the pudding bubbles, immediately transfer it to a glass bowl. Add butter and 1/2 teaspoon vanilla, stir to combine.
Cover pudding with plastic wrap, touching the top of the pudding to prevents skin from forming. Put the pudding in the fridge to chill.

Chocolate Ganache

Heat cream in a medium saucepan until boiling. Place chocolate chips, corn syrup, and butter in a medium glass bowl. Pour hot cream over chocolate. Cover bowl and let sit for 1 minute. Whisk until smooth and combined. Let sit to cool and thicken slightly.

Assembly

Remove one Cake from pan and place on wire rack. Top with a thick layer of pudding, and spread evenly over cake top. Remove other cake from pan and place on top of pudding, bottom side up. Press lightly to marry layers. Top with ganache, allow chocolate to flow over cake edges. Move cake to serving platter. Refrigerate until ready to serve.

Wednesday, January 23, 2013

Blueberry Tart by Veronica @ My Catholic Kitchen

I am tickled pink that Jaime asked me to guest blog for her. A one year blogiversary is a big deal.

So in honor of her and her outstanding blog I decided to make something very decadent. This tart is quite versatile.

You can use most fruits that are in season. I just happen to adore blueberries, and why not?

The blueberry is packed with blue goodness. It is a powerful antioxidants and is chock full of vitamins and minerals.

So, when I was trying to decide what fruit to use in the tart, the blueberry was first choice.

Blueberry Tart

Ingredients:

1 puff pastry sheet thawed
1 lb frozen blueberries thawed
1/2 cup sugar
3 tablespoons cornstarch

Directions:

Preheat your oven to 400 degrees.
In a large baking sheet roll out the puff pastry and lightly flour the top.
In a medium bowl combine blueberries sugar and cornstarch.
Spoon blueberry mixture into the middle of the puff pastry.
Fold up the sides of the puffed pastry and bake 30-35 minutes.
The crust should be golden brown and the blueberries bubbling.

Peace be with you,

Veronica

If you like Veronica's recipe, head over to My Catholic Kitchen and check out more of her amazing creations! You can also stay up to date on her latest recipes by joining any of her social networks:

Facebook * Twitter

Tuesday, January 22, 2013

Banana Creme Pie by Dawn @ Dawn's Disaster

Yay! I'm excited to be posting at Mom's Test Kitchen. I do not do too many recipes, on my blog {Dawn's Disaster}, and I don't really cook that much, but this is a winner! Mainly, because there's NO cooking involved! You only need five ingredients (it's only semi-homemade, don't forget)! 1) Graham Cracker Crust 2) Instant Banana Pudding 3) Milk 4) Whip Cream 5) Bananas - about 3

from http://www.mccormick.com

Ok, get your crust out. KEEP THE TOP. Make your pudding (using the milk). Cut up the bananas (so the slices are rounded) and make a layer on the bottom of the crust-you will not use all of them. Pour the pudding over the top. Make another layer of the bananas on the top of the pudding. Keep about 3 round slices for garnish. You have the "fancy" option or the "plain" option to top your pie with the whip cream. I like to make cute little dollops on the 8 pieces that will be cut and one in the middle with the 3 left over slices. When I'm rushed for time, like most of my life, I just spread the whip cream over the whole pie, slice and serve.

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