I giggled because… yes.
You may have never heard about this COVID Cuisine adventure, but a friend FB posited: what is one of the weirdest food combinations that you’ve eaten during sheltering?? (be honest. lol)
I’ll tell you what I told her. It’d be completely dishonest for me to claim my COVID cuisine concoctions differ from my regular, um, creative cooking.
Honestly, though. About a week ago, I stared longingly into my cabinets of mostly health. My general rule is – if I don’t have it, I can’t eat it.
In any case, my jumble of left-over baking bits was mostly from Christmas. 2019.
I had to bring up the stool to reach the high shelf where I put all the should-be-inaccesible temptations. I found partials of: graham cracker crumbs, marshmallows, semi-sweet chocolate chips, vanilla, brown sugar, self-rising flour, regular flour, a box of vanilla pudding, a1/2 bar of Bakers white baking chocolate, two different types of cocoa powder and three different types of sprinkles.
Among the rediscovered hidden treasures were Tastefully Simple brown sugar salt and blueberry vanilla salt. I was also in possession of an overripe banana, cream cheese, almond milk, butter, two baby apples, honey roasted peanuts and sour cream.
Considered seemingly viable choices lead me to a dismal Google exploration conclusion.
I had almost all the ingredients to make something. Unfortunately, these particular ingredients made nothing. (Nothing normal, anyway.)
Banana Pudding? No wafers
Banana Bread? Not enough bananas.
Cheesecake? No eggs or heavy cream or any type of cream.
Chocolate chip cookies? Sigh, no eggs.
Apple cobbler? No white sugar. Besides the pitiful apples might not even make a cup, leaving more cobbler than apple.
S’mores? No graham crackers, but I did have a couple cups of pre-crushed crumbs.
Where my mind went after about an hour of recipe search:
I can almost make a cheese cake. I don’t have eggs, but I do have an overripe banana. Didn’t I read somewhere once that bananas could replace eggs? Hmm. Suppose I mashed the fruit to replace the eggs? Mashed banana has a tighter consistency than eggs, so it seemed logical to me. Plus, banana cheesecake didn’t sound too bad.
Suppose, I added some chocolate chips? Ooo, banana chocolate chip cheesecake! “Now, we’re getting somewhere,” I announced to Blu. I received a yawn and a “why-did-you-disturb-me?” slow blink of indifference. “Maybe not,” I thought.
“Well, how about a S’mores pie?” If I used the vanilla pudding and powdered cocoa, made a graham cracker crust and plopped some chips and mallows on top? Maybe. Then, I had second thoughts about making a pie because I’d have to eat it. All. By myself.
Aha! I can make mini cakes in my 6-cup pan. There’s some portion control, right there. So, that’s what I did, sort of.
I made graham cracker crust cupcake shells. While those were baking, I slid back to the cheesecake idea. Yeah. That was it. The perfect tasty experiment. I mean, you know, all the pieces were yummy, so…. Banana Chocolate Chip Almost No Bake Cheesecake.
On my quest, I’d come across a tip that indicated using marshmallow fluff in a cheesecake batter helps it firm. I didn’t have any of that. I did have some humidity-melded marshmallows and the forethought to halve the closest recipe I could locate.
Crust (from the box): 1.25 cups graham cracker crumbs, 4 tbs butter
Filling (adapted): 4 oz cream cheese, 1 mashed overripe banana, 1 cup of brown sugar, 1 tsp vanilla.
Topping: 3/4 cup semi-sweet chocolate chips. (Because that’s all I had.)
I placed each graham cup in one of 5 Pampered Chef small prep bowls. Remember, portion control. I planned on eating the 6th.
Flopped some filling in each, sprinkled chips and considered. Seemed to be lacking something. I still had a hankering for s’mores. So, a glob of mushy marshmallow landed on top.
When I was done assembling, a 15-second microwave run heated the taste-test. For some ridiculous reason, I saw the bowl of gooey goodness and decided to mix it all up. It wasn’t baaaaaddd. There just weren’t any clear-cut flavors, and the brownish, lumpy presentation was lacking. I ate it.
I tried being a bit more reasonable on Sunday. Heated for same 15 seconds, let cool for a minute and spoon scooped through the layers. There’s no logical reason why it tasted so much better. In fact, I ended up eating two on Sunday. Not back-to-back, though. Portion control.
I’ve got this one on the counter waiting for me to nuke after I finish blogging tonight.
Quote for the Week: