VANILLA WAFERS CHEESE CAKE RECIPES

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VANILLA WAFERS RECIPE | ALTON BROWN | FOOD NETWORK



Vanilla Wafers Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield approximately 70 cookies

Number Of Ingredients 8

7 ounces all-purpose flour
3/4 teaspoon aluminum free baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
3 1/2 ounces vanilla sugar
1 large egg
4 teaspoons vanilla extract
1 tablespoon whole milk

Steps:

  • Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
  • Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
  • Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

EASY BANANA PUDDING CAKE RECIPE | KITCHN



Easy Banana Pudding Cake Recipe | Kitchn image

A simple layer cake recipe that captures all of the flavors, textures, and nostalgia of classic Southern banana pudding.

Provided by Jesse Szewczyk

Categories     Cake    Dessert    Baked good    Sweets

Total Time 2400S

Prep Time 900S

Cook Time 1500S

Yield 10

Number Of Ingredients 13

Cooking spray
1 cup full-fat sour cream
1/2 cup whole milk
1/3 cup vegetable oil
3 large eggs
1 (15.25-ounce) box vanilla or white cake mix
1 (3-ounce) box cook and serve banana cream pudding mix (not instant)
8 ounces full-fat cream cheese, at room temperature
1 1/4 cups cups powdered sugar
2 teaspoons vanilla extract
3 cups cold heavy cream
1 (11-ounce) box Nilla Wafers, divided
2 medium ripe (but not spotty) bananas

Steps:

  • Make the cake: Place the 8 ounces cream cheese for the frosting in the bowl of a stand mixer and let it sit out at room temperature while you make the cake. (Alternatively, use an electric hand mixer and large bowl.) Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray, then line the bottoms with rounds of parchment paper.
  • Place 1 cup full-fat sour cream, 1/2 cup whole milk, 1/3 cup vegetable oil, and 3 large eggs in a large bowl and whisk until smooth. Add 1 box cake mix and 1 box banana cream pudding mix and whisk until smooth. Evenly divide the batter between the prepared baking pans.
  • Bake until the cakes are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place the pans on a wire rack and cool completely. Meanwhile, make the frosting.
  • Make the frosting: Add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract to the bowl of cream cheese. Beat with the whisk attachment on medium speed until smooth, 3 to 4 minutes. Reduce the mixer speed to low and gradually pour in 3 cups cold heavy cream. Continue beating until the mixture thickens and is smooth, 4 minutes. Increase the speed to medium and beat until the frosting is light, fluffy, and doubled in volume, 1 to 2 minutes. Transfer 1 cup of the frosting to a small zip-top bag and set aside.
  • Assemble the cake: Place 3 1/2 cups of the Nilla Wafers in a large zip-top bag. Seal the bag and gently crush the wafers with a rolling pin or the bottom of the frying pan into coarse crumbs. Peel and thinly slice 2 medium ripe (but not spotty) bananas.
  • Remove the cakes from the pans. Using a serrated knife, trim the rounded tops off of each cake. Place one cake layer, cut-side down, onto a serving platter or cake stand. Dollop with 1 cup of the frosting and smooth into a thin layer from edge to edge with an offset spatula. Top with the sliced bananas, then 1 cup of the crushed Nilla Wafers in an even layer.
  • Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting. Cover the sides of the cake with the remaining crushed Nilla Wafers by taking a handful of the crushed cookies and gently pressing them against the side of the cake (start at the bottom and work your way up) so they stick to the frosting. Any pieces that don’t stick and fall off can be pressed back into the frosting until the sides are completely covered.
  • Snip off one bottom corner of the bag of frosting. Pipe small decorative mounds of the frosting around the top of the cake. Insert a whole Nilla Wafer between each mound of frosting.

Nutrition Facts : SaturatedFatContent 28.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 83.9 g, SugarContent 56.9 g, ServingSize Serves 10, ProteinContent 9.4 g, FatContent 63.9 g, Calories 938 cal, SodiumContent 669.7 mg, FiberContent 1.4 g, CholesterolContent 0 mg

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VANILLA WAFERS RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 4.6
Total Time 55 minutes
Category dessert
  • Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
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