Chocolate-Banana Pancake Breakfast Casserole Recipe : Food Network Kitchen : Food Network

4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
2 bananas, thinly sliced
1 cup semisweet chocolate chips
Confectioners’ sugar, for dusting

Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners’ sugar.
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Source: Chocolate-Banana Pancake Breakfast Casserole Recipe : Food Network Kitchen : Food Network


Making Nutella Cool Whip Pie Video – Nutella Cool Whip Pie Recipe How To Video


1 shortbread crust

8 oz. cream cheese, softened

1/4 c. powdered sugar

1 c. Nutella, plus more for garnish

12 oz. Cool Whip, divided

8 Ferrero Rocher chocolates, finely chopped, divided


In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz. (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.
Fill the pie crust with mixture and smooth top. Freeze for 1 hour to set.

To serve, top with remaining Cool Whip. Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.

Leopard Print Cake Pops
These are cute.




Heat oven to 160C (fan 150C)

Line 7inch square cake tin with baking paper

In a bain marie or double boiler melt the butter, vanilla and chocolate

Remove from heat and stir in cocoa powder, sugar and beaten eggs

Pour the batter into the tin

Bake for about 25-30 mins until cake bounces back when lightly pressed

Place cake on rack to cool


Melt chocolate drops in a microwave on low power, or in a bain marie on the hob

Whip butter until light and fluffy, gradually beat in icing sugar

Add vanilla extract and continue to beat

Fold in melted chocolate and milk, till you have an even consistency


Crumble cake with your fingers so it resembles fine breadcrumbs

In a food mixer, mix the chocolate buttercream frosting with the chocolate cake crumbles

Whisk until it resembles a dough-like mixture

Place mixture into fridge to firm up, making it easier to work with

Line a baking tray with baking paper

Using electric scales, measure out 30g of mixture and roll into a ball

Place on baking sheet

Repeat making small balls of cake mix, until all mixture has gone

Leave cake balls in fridge for a few hours or freezer for 15 mins

Place candy melts into a microwavable bowl and heat in the microwave on medium for 1 minute

Stir and continue heating in 30 second intervals until candy is fully melted

Dip lollipop stick about 1/2 inch into melted candy then push into a cake ball, just over halfway through

Place in fridge till the candy sets, repeat till all cake balls are on sticks

Carefully hold lollipop stick and dip the cake ball into melted candy, swirling gently until cake ball is covered. Gently tap to remove any excess candy

Place in polystyrene block or candy pop holder and leave to set, repeat till all cake balls have an even coat of candy

Using a small paint brush dipped in pink edible dust, smudge spots of pink on cake pops.

Using a small paint brush dipped in black food gel paint on little markings around the pink smudges to resemble a leopard print

Father’s Day Chocolate Gift Idea – Suit & Tie Chocolate

Father’s Day Chocolate Gift Idea – Suit & Tie Chocolate.

Father’s Day is just around the corner and soon you’ll be on the hunt for a great gift to give that special dad in your life. This Father’s Day Chocolate Gift is super easy to make and is perfect for the man who may be hard to buy for. You can either give it as a small gift or pair with a few other gourmet goods in a basket for something larger. Either way, he’s sure to enjoy this sweet treat

You can use any large chocolate bar for this tutorial, just make sure that it’s at least the size of label (7″ x 3″). The free printable comes three to a page so that you have extras in case you make a mistake or want to make multiple gifts. These would also make great last minute gifts!

It’s Better Than An Ugly Tie, Right?


Make your own Solar oven

Make Your Own Solar Oven –