condensed milk – Foodologie

Can we talk about TV for a minute? For my birthday, Jesse got me a Kindle Fire.

I was super excited to have an ebook reader, but then I learned that it comes with a month of free Amazon Prime… That includes the free streaming…

Instead of voraciously reading the classics like I originally intended to, I’ve been watching Downton Abbey. I get it, I’m like 5 years too late. But I’m loving it. To further my recent TV obsession, on Friday night I made Jesse watch 3 episodes of “Orange is the New Black.” Awesome.

So since I like being late to the party, let me tell you about something I made for a party a while back. You remember the Peanut Butter Throwdown, right?

I made White Chocolate Wonderful Ice Cream…

But I also made pie, because pie is always a good idea.

Let me tell you about one of them because you know what else is a good idea? Pretzel crusts.

Along with being obsessed with multiple TV shows, I’m also really into pretzel crusts. I love the salty and sweet combination, so in pie form it takes it to a whole new level.

Peanut Butter Honey Pie

1 1/4 cup pretzel crumbs
1/2 cup butter, melted
1/4 cup sugar
1/2 cup Bee’s Knees peanut butter
4 oz cream cheese, softened
7 oz sweetened condensed milk
1 1/2 cups heavy whipping cream, divided
4 tbsp honey

First make your crust by mixing together pretzel crumbs, butter and sugar. Press into a 9” pie dish and place in the freezer until ready to use.

Next, beat together peanut butter, cream cheese and sweetened condensed milk. Beat 1/2 cup of heavy whipping cream until if holds firm peaks. Fold whipped cream into peanut butter mixture until combined. Set aside.

Beat remaining 1 cup of whipped cream. Once it start to form peaks, add in 4 tbsp honey.

Next assemble the pie. Spread peanut butter mixture into the pie crust. Top with honey whipped cream. Chill for a few hours. Serve cold.

Ok now you can forgive me while I go crawl into bed to watch more Downton Abbey.

Which shows are you into these days?

I also recently discovered Catfish. That’s totally amazing…

I’ve been on a bar kick recently. Not the party kind of bar, like the cookie-that-you-cut type bar. Like this:

As for the other type of bar, I’m not cool enough to hang out in bars. You’re more likely to find me in a park.

A few weeks ago I had decided I wanted to open a bar. Not just any bar, I wanted it to be an outdoor bar (think park meets bar, see where I’m going with this?). I think it’s ridiculous that Southern California has awesome weather but very few places where you can enjoy the weather with a beer/wine in your hand.

Sure, there are bars with patios, but those are usually small and there’s no grass involved. Grass is really essential to the full outdoor enjoyment. I still want to open that bar. Would you come?

But enough about those types of bars. Let’s talk about this sort…

I’m a fan. You will be too. Unless you’re like my friend Emily who hates cooked fruit, in which case you should make this instead… or this.

But if you love cooked fruit (I do!) and more importantly bananas and coconut and sweet goodness, then you should probably give these a try!

Banana Coconut Bars

3/4 cup butter
1/2 cup sugar
1 egg
1 cup whole wheat flour
1 cup all purpose flour (or just 2 cups all purpose)
3 ripe bananas, sliced
1 cup shredded coconut
1/2 cup chocolate chips (optional)
5 tbsp sweetened condensed milk
1/4 cup whole wheat flour
1/4 cup rolled oats
2 tbsp butter
2 tbsp brown sugar

Pre-heat oven to 350F. Cream together 3/4 cup butter and 1/2 cup sugar. Beat in egg. Add flour and mix until just combined. The texture will be pretty crumbly, press into a 9 x 13 baking dish (I used a jelly roll pan and pressed it into about 2/3 of it) lined with parchment paper.

Lay banana sliced on dough. Next spread shredded coconut on top and chocolate chips if desired. Drizzle with 4 tbsp sweetened condensed milk.

In a bowl combine 1/4 cup flour, 1/4 cup oats, 2 tbsp butter and 2 tbsp brown sugar. Use your hands to work it into coarse crumbs. Sprinkle the mixture over the bars. Drizzle with remaining sweetened condensed milk. Bake 20-25 minutes, or until golden brown.