Banana Pudding with Nilla Wafers

The first time I ate this banana pudding, I ended up about an hour into the wrong part of Brooklyn. I was so focused on the pudding that I didn't notice when the train I was on went over the East River instead of under it, or when I missed the last stop where I possibly could have transfered to a train traveling the right direction. That's how good this pudding is. (Let's leave aside the fact that I have no sense of direction). 

The fateful day when I was introduced to this pudding was also my first day of work ever in NYC. Now, again, I work quite nearby the source of this delightful pudding (Magnolia Bakery). I think about it all the time. Sometimes I wish I could just eat this for lunch. And dinner. And breakfast. And, of course dessert. Really, it's that good. You have to try it. And then, if you're in NYC, you need to go to Magnolia Bakery and try it. (Plus, you'll look less like a tourist if you aren't in line for the cupcakes only...)

Banana Pudding with Nilla Wafers
From the Buttercup Bake Shop Cookbook
By Jennifer Appel of Magnolia Bakery and Buttercup Bake Shop, Adapted slightly by Alexandra Rogers


Ingredients

1 1/2 cups cold water

1 (14-ounce) can sweetened condensed milk

2/3 cup instant vanilla pudding powder

3 cups heavy cream

1 box Nilla wafers

6-8 medium bananas, peeled and sliced

8 16 oz. cups

Recipe

On the low speed of an electric mixer, blend the water, milk and pudding powder until thoroughly mixed, about 1 minute. Refrigerate for at least 4 hours (or overnight) until firm.

Blend water, sweetened condensed milk and pudding powder together until mixed thoroughly, on the low speed of an electric mixer (about 1 minute). Refrigerate the pudding mixture for at least 4 hours, until firm. If you like, this can be left overnight.

In a separate bowl, preferably another electric mixer bowl, whip the heavy cream until soft peaks form (about 6-7 minutes). Soft peaks have formed when you remove the beaters from the bowl and the mixture forms little peaks at the end of the beaters, but soft, wilting little peaks. (See image from fitsugar, below, for guidance).

Gently fold the pudding mixture into the whipped cream until well incorporated. I like to use a rubber scraper and try to incorporate as much air into the bowl as I can while I mix. 

In a large bowl, or (as I prefer) several small glasses, layer nilla wafers, pudding mixture and bananas. Layer until cups are full and pudding is gone and decorate with crushed nilla wafers on top. Refrigerate for about 60 minutes before serving. Serves 7-8.

Museday #6 {Recipe for a Perfect Saturday}

1. Find a local market (I'm a big fan of Smorgasburg, in Williamsburg, Brooklyn)

 2. Engage with local vendors (Brown Butter Brooklyn, Kumquat Cupcakery, Salvator Brooklyn, are among a few of my many favorites at Smorgasburg) and learn new things (like Market Share, a soon-to-be shared kitchen space, or Wellness In The Schools, an educational stand about a program that helps promote healthy food in schools in NYC).

 3. Eat super well (duh).

Fresh Squeezed OJ + Almond Croissant at Almondine

Almond Croissant at Almondine

Mini pies (that's a keylime-tequila pie with a corn chip crust in the back) from Brown Butter Brooklyn

Mini cupcakes from Kumquat Cupcakery--the Maple Pecan Bacon ones are delicious

4. Lay in the sun while you digest your meal. Possibly while reading a food-related publication.


5. If you can, take in a skyline...

(Belated) Muesday

I know, I know, "Muesday Wednesday" doesn't work nearly as well as Muesday Tuesday. What can I say? I got a little busy. It happens to us all sometimes. That's why today's inspiration is this: restful cupcakes in the park. Or, the closest version of a park you can find.

These are photos of cupcakes from Baked by Melissa. If you live in NYC, or visit here anytime soon, check these out, the frosting is fantastic. 

Confession? I didn't share these. I ate three, by myself while sitting on a bench in Union Square. Because it's good to slow down and enjoy the scenery once and a while. And because there has never been anything bad about a cupcake. 

Plus, these are mini cupcakes. See? 

As I'm sure you know, a girl can eat at least four of these mini cupcakes and its just like eating one. Of course, eating multiple mini cupcakes in a row can be a slippery slope. Don't say I didn't warn you.

My point is, cooking is fantastic. I love it. If you're reading this blog, you probably love it too (or you love me and you're just being supportive). Cooking is a stress release for me and a good way to unwind. But every once in a while, eating mini cupcakes in a park...well, that's pretty great too. Enjoy the rest of your week!

Museday #4

via

I am wildly inspired after a day spent running errands (and eating not nearly enough) in New York City. I'm back for the summer and looking forward to simple lunches on the go and dinners at hole-in-the-wall but mind-blowingly-delicious favorites. I'll write about particularly exciting finds occasionally. 

(Union Square Greenmarket, Summer 2010)

I'm also excited to re-ignite my love affair with the Union Square Greenmarket on Saturdays. There's nothing better than fresh produce and a glimpse of the empire state building. So very, very inspiring. Happy summer everybody!