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Food Friday



6 shared thoughts
This week's Featured Food Friday player is ...

Ms. Czjai, with her post "Jack Skellington Cupcakes", on her blog: The Rebel Sweetheart.

This is perfect for Halloween! Here at home we really don't practice it, but I wouldn't mind sinking my teeth into those scary (but adorable) cupcakes! Food is food, right? lol. Want to know the recipe? Click on the shot to see Ms. Czjai's post.
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Since it is a semestral break, I thought I'd encourage my sons to help me in the kitchen. My youngest said he'd like to make puto (steamed rice cakes) again, but I found out we didn't have the necessary ingredients. While rummaging, we had most of the ingredients for a no-bake cheesecake...no topping, though. But we had lots of saba bananas (plantain). Yup, you guessed it right: Banana (Saba) No-Bake Cheesecake. :P


{The recipe below is the same one that I have been using for all of my no-bake cheesecakes; forgot where I got it, sorry. but it works!)


....and ripe, sliced, fried saba (plantain) bananas.


Procedure:

  • Mix first four ingredients, then pack in the container where you plan to put your cheesecake. Reserve some as topping. Chill.
  • Combine the remaining ingredients except the bananas. Once mixed thoroughly, add to the chilled crust.
  • Bananas must be really ripe, or you might want to slice them into bite-size pieces. You might want to cook them further, too: add water, sugar, vanilla, and the sliced bananas then simmer for around fifteen to thirty minutes. Make sure it's cool before using it as a topping. Drizzle the remaining crushed graham cracker mix.
  • Chill before serving.



My sons and I had a fun time making this. They just think it's weird using plantain bananas as a topping. lol. They loved it, though. Me, too. Well, we do love our cheesecakes around here. :P

Appreciate much your taking the time to share and link your food posts here at Food Friday! :)
Please don't forget to add a link back to this site (you can get the buttons here; deciding to use text instead of buttons is fine also) to be able to add your posts below. Many thanks and hope everyone is going to have a great time this weekend!





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6 shared thoughts:

Jenn at: Fri Nov 01, 08:01:00 PM GMT+8 said...

if only cream cheese isn't so expensive... :)

Hazel Ceej at: Fri Nov 01, 08:45:00 PM GMT+8 said...

I have always been wary of moscuvado sugar. It's not the sugar, just my taste buds probably. But this recipe looks wonderfully tempting. And I love saging in many ways so exploring this should be easy. A nice weekend to you, Maiylah.

Hazel

Oggi at: Fri Nov 01, 10:54:00 PM GMT+8 said...

That's interesting with the saba. Must try.:)

Nicholas V at: Sat Nov 02, 06:13:00 AM GMT+8 said...

Great recipes today, thank you!

unknown specimen at: Wed Nov 06, 11:58:00 AM GMT+8 said...

i had an entry for food friday last week but as i wrote it a day earlier, i kinda forgot to link it here, now that i remember, the collection's already close :( anyway, i just wanna inform you that i do have an entry, in case you get mad that i didn't after being a featured blogger and all :p

http://pudblogko.blogspot.com/2013/10/s-rs-double-chocolate-chip-muffin.html

maiylah at: Thu Nov 07, 06:10:00 PM GMT+8 said...

@Jenn: so true!

@Hazel: i was wary of muscovado sugar while growing up, too. my mom said that it was "dirty". lol. however, after reading up about it, i guess i like it better than the processed ones. doesn't go too well with some of the recipes, though (because it turns the finished products brown). :P

@Ms. Oggi: i hope you get to try it soon!

@Mr. Nick: thank you, too!

@unknown specimen: lol, no worries! am not mad! :)

thank you so much again to everyone for playing!!!
much much much appreciated! <3

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