Banana Cake with Cream Cheese Frosting...Best Summer Cake Ever!

Summer is a time for fun and good food!

This is the dish that I bring to almost every summer event, including brunches and sports picnics!  Each time I make it, I get rave reviews and everybody wants the recipe! It is very EASY to make and with an usual trick of freezing the cake right out of the oven which locks in the moisture.

This is a very moist and heavy cake, which allows you to slice up until little sections for easy serving at big events.

Make it in a travel tin and you are ready to go!



Ingredients:

Cake-

1 1/2 cups ripe, mashed bananas

2 tsp lemon juice

3 cups all purpose flour (do not use cake flour)

1 1/2 tsp baking soda

1/4 tsp salt

3/4 cup softened butter

2 1/8 cup sugar

3 large eggs (room temperature)

2 tsp vanilla extract

1 1/2 cups buttermilk

Frosting-

1/2 cup softened butter

8oz softened cream cheese

1 tsp vanilla extract

2 1/2 cups confectioners sugar

Preheat oven to 275 degrees (yes 275...very low but long cook time balances it out to perfection)

Grease and flour 9 x 13 pan

Small bowl:

Mix mashed banana with lemon juice, set aside.

Medium bowl:

Mix flour, baking soda, salt, set aside.

Large bowl:

Cream butter, sugar together until light and fluffy  (2-3 minutes)

Beat in eggs, one at a time, then stir in 2 tsp vanilla.

Beat in flour in small portions, alternating with the buttermilk.

FOLD in banana mixture

Pour into pan and bake in preheated over for one hour plus 15 minutes.  As ovens differ in temperature, bake until inserted toothpick comes out clean.

Remove from oven and PLACE IMMEDIATELY IN FREEZER-UNCOVERED, for 45 minutes up to 3 hours.  Remove and frost.

For frosting-cream butter and cream cheese together until smooth.

Beat in vanilla and confectioners sugar on high speed until smooth.

Spread on cooled cake. 

Enjoy! Mangia Bene!

xoxo

Strawberry Rhubarb Pie...A Summer's Delight

This wonderful recipe, I took from a few different including Emeril Lagasse and other chefs.  Combining elements I found beneficial and developing a perfect balance of sweet and tart; and of  balanced crust with filling. 

Enjoy warm or cold, but I found that if I chilled the pie and then let it warm up slightly at room temperature before serving, it had perfect taste and consistency.

---------------------------------------------------------------------------------------------
Strawberry Rhubarb Pie:
2 lbs Strawberries, washed and hulled -organic preferred
1 lb Fresh Rhubarb, sliced
4 Tbsp Butter
1 cup Sugar

1 cup Brown Sugar
2 Tsp Corn Starch
1 Tbsp Flour
3 Tbsp Lemon Juice
1 tsp Vanilla Extract (or fresh 1/4 vanilla bean)
Continued...
Ingredients for Pie Dough (Bottom only on this recipe)  click here for Pie Dough Recipe and instructions.  
Ingredients for Pie crumbled topping:
1 cup Oats
4 tbsp Butter, cubed-small
1/4 cup Brown Sugar
1/4 cup Flour

Directions:
Saute Rhubarb in butter, over med high heat 4-6 minutes, until soft.  Turn off heat, add fresh Strawberries, Lemon Juice, Vanilla Extract. Stir in Sugar, Brown Sugar. 
Shake corn starch and flour over top of ingredents and stir in with fork, eliminating any lumps. 

Tip: to eliminate lumps altogether, remove a few Tbsp of liquid from pan and stir in dry flour/corn starch until smooth, then return to pan and stir in to the rest of the filling-the same works for any flour or starch addition to sauces, gravies, etc. :)

Let mixture sit in pan, cooling, while you prepare your dough for crust.  See link above for complete dough recipe.  After chilling your dough per recipe, roll and lay out your dough in bottom of pie pan. Pinch edges to form a nice wavered edge, or use a fork to press in lines.
Lay filling from pan into the pie.  Top with Crumb Topping.

If you have a pie ring to cover the crust, I always recommend using these, as they help to prevent the crust from burning.


Crumb Topping Directions: 
In large mixing bowl, add all ingredients for topping.  Using pastry cutter, cut butter into mix until
fine and crumbly. Pour over top of pie filling.


Bake @ 350degrees, 45 mins.
Let cool, then chill.

My Newest Fabulous Book Find! For Every Domestic Goddess!

The Homemade Pantry by Alana Chernila - Random House

Let it be known that every woman intending to lay claim to master the realm of homemade foods, from growing to cooking, needs the advice of other women!  There is far too much to learn on our own and frankly, too little time! 

 In The Homemade Pantry, Alana Chernila has written a delightfully easy, fun to read, how-to on many basics for the kitchen. Including, how to make your condiments, bread rolls, pesto, basic sauces.  She also incorporates many of her own personal mishaps-which gives us insight to what "not" to do.

I brought this with me on our vacation to Cape Cod this summer, (stories and pics of that coming soon) and I returned with a head full of what I am doing for the rest of the summer. I couldn't wait to get started...:)

Let this be your late summer read, and you will be ready for the harvests of fall, canning, food preservation and a host of things throughout the winter!  5 stars!! 

Pick this up at Barnes and Noble, or order via Amazon or Random House by the link above.

La Dolce Vita= The Good Life :)

xoxo

Natural Help for Diverticulosis and Diverticulitis

Most people whom have been diagnosed with Diverticulosis or the next stage, Diverticulitis, are well aware of the symptoms. For that reason, I will spare myself some blog space and give a link for more info.  Read below for Natural Remedies.


Disease/Symptoms: click here for symptoms


Causes:
This can be caused by short or long term use of prescriptions, but can also be caused by yeast overgrowth in the digestive tract, or both. For these reasons, please ELIMINATE presecription meds if possible, and also any breads, cakes, sugary foods, fruit juices, etc., until your condition is resolved.


Remedial objective: The key short term goal is to get rid of any foul bacteria that may be eroding the mucosal lining and the g.i. tract tissues. Also, to get rid of any overgrown yeast that can destroy the tissue, as well. From there, moving on to rebuilding the mucosal lining and digestive enzymes is the way to complete healing. If this is done properly,the body will naturally repair/replace any holes or damaged stomach and intestinal lining.



If the treatments are prompt and consistent (depending upon how much damage is done to the tract) surgery and long term necessity of antbx may be avoided. One of the long term problems with this illness/disease is that the tissues can become broken and develop pockets and sometimes holes , allowing food particles into the blood stream. This can cause a whole host of auto-immune disorders, some acute and some long term. This is why it is important to target this disease from a multi-faceted approach, and why time is of the essence.



Recommendations:

*Essential Oregano Oil (powerful antibacterial and antiviral) 2-3 drops of oil in 12oz glass of water. Drink as much as possible 24/7. (powdered versions/pills, not advisable..need immediate results from essential oils. Also, 1-2 drops of Oregano Oil in 4 Tbsp of Olive oil, rub on bottoms of the feet (Chinese medicine) gives almost immediate access to the bloodstream-2-3xday. This can be used in ADDITION to prescribed antbx, and will be helpful if bacteria does not respond to prescription...it is another line of defense.



*Candidase-anti-yeast enzyme. Probability of yeast overgrowth with this condition is great. Preventative yeast measures or herbs like grapefruit seed extract are not advisable with this condition, as they are not strong enough to combat a fully grown yeast chain. An enzymatic yeast killer is needed to break the full chains of dna apart. "Candidase" or other enzymatic yeast killer...30 day regimen. Drink with plenty of water.



* Digestive Enzymes-get recommendation on brand from health store. Need active, live, preferably liquid form (stronger and quicker). This will give body what it needs to rebuild the mucosal lining to fight off infection, heal tissues underneath, and hold food in the gut instead of leaking into the blood stream.



*Aloe Vera Juice- Aloe is an important part of soothing the digestive tissues and repairing damage. It is a miracle plant that encourages tissue growth and also reduces inflammation. Mix approx 1/4 cup of Aloe Juice into 16 oz water and drink throughout the day. More if can tolerate.



*Purified Water-----this is very important----all water for use above and other should be boiled for 10 mins or purchased "purified" NOT distilled. Distilled will leach calcium and other elements from the body. Purified eliminates additional bacterias.



*Kefir-purchase greek style, or Lifeway brand...with active Lactobacillus cultures. This will RESTORE your normal digestive flora necessary for function of your digestive system and help to eliminate harmful bacteria. Drink at least 2x day-8oz. more if possible.



*Acidophilus- this is more of the above, in higher concentrated dose and necessary for repair and function. Culturelle (refrigerated from health food store) is the strongest available and tested by 3rd pary science lab for efficacy) First day 2 capsules, followed by 1 per day with purified water.



*Pau D'arco tea- this is an antifungal, antibacterial, tea. Drink each day to help with overall health and eliminating yeast.



*Chamomile tea-will soothe stomach and lining. Will also help to calm body overall and encourage restful sleep.



*Slippery Elm-check for tea or powder from health food store. This is from tree bark that has been used for years to aid in Chron's disease and other digestive disorders.



ALL OF THE ABOVE are safe and without side effects.


DISCONTINUE all use of pharmaceuticals (except antibiotics if prescribed by dr. ) No painkillers, tylenol, nsaids, etc.



If these remedies are used immediately and consistently, improvement and reduced pain should be expected within days to a few weeks. 


*Please note, I am NOT a doctor, nor a professional medical provider. This information has been obtained by independent research and hands-on treatments.  Please consult a health-care professional with any concerns/questions about drug interactions. 

This Year's Vegetable Garden

Well, it's still cold and rainy here in Michigan. But, I am excited about this years garden! We are preparing for a larger one this year, in addition to the Kitchen Herb Garden that I grow right behind the house.  Plus, we have a (mini) Vineyard we are working on.  I will post more about that, later.

 

In the meantime, I found this great video from Organic Gardening Magazine, that gives and easy step-by-step on how to CREATE your organic garden. It is so simple, you won't believe it.

 

We would love to see YOUR garden as you grow it, so email your pics to me at:  contact@LaDolceVitaGirl.com   We will post your pics and updates on the blog!

Happy Gardening! La Dolce Vita! oxox

SkinnyGirl Cocktails...the New Craze

So, I am not a big drinker...but I like to enhance a good evening out with a bit of liquid character.  If you have not yet tried the Skinnygirl line...please do!  I am working my way (slowly) through the selections offered and am pleasantly surprised by the wonderful flavors of these drinks!

Not to mention, the fact that they are all naturally flavored, with no artificial sweeteners.

Fantastic Bethenny...and thank you!!

You can find your own local outlet carrying Bethenny's line at www.skinnygirlcocktails.com

Enjoy!

oxox

Grow Your Own Kitchen Herb Garden!

Grow your own Kitchen Herb Garden! 

Free Garden Planner Tool at Bottom!

 

This can be in your backyard, or even on your patio in pots, if needed! 

Most herbs love full sun, so be sure to plant your garden in a sunny location.

I like to have mine very close to the backdoor, making sure there is a paver walkway from the door to the garden.  This way, I can run out in my jammies-and so can the kids-in the morning or evening, to gather our harvest for our meals. 

It really is more fun that way, especially with coffee in hand ! :)

My Favorite Herbs:

Basil-  Big, Leafy, and Green...incredibly aromatic, fresh with a hint of minty, licorice, anise flavor.  Use in Pasta dishes, Egg dishes, fabulous with tomatoes and cream cheese, or just by itself.  Blend with Olive Oil, Pinenuts & Garlic to get Pesto.. (see recipe click here)  Grow in semi-wet conditions, keep soil moist; full sun or partial shade. 

 Chives- the little onion flavored herb. Easy to grow, perennial...it spreads out big, so make sure plenty of room to grow! Try to cut them off at the base, before the purple flower shows up; once the flower is there the stalk is too tough to eat.  You can cut them down and they re-grow for an ample harvest into winter.  Chives can be refrigerated in baggies, or frozen, to save.  Use in eggs, potato dishes, sauces and more.

 Feverfew- is not usually a culinary herb, although it can be steeped in tea.  It is typically used in herbal medicine to reduce fevers, thus the name.  I grow it, harvest, dry, and store in bags for use in the flu-season.

 Oregano! Wow! What used to be my least favorite herb, has become one of my favorites! But there is a trick! There are many other herbs being sold as Oregano (from Turkey & Spain usually), but they are really a version of Marjoram with little flavor and no medicinal quality.  TRUE OREGANO, will have a very strong flavor that will nearly burn your tongue when tasted...be sure to check your product if you buy at a farmer's market!  Oregano is a powerful anti-bacterial.  Essentials oils sell for $22/oz or more. I harvest, dry, and store for overwinter and medicinal use.  Also, it is wonderful in pasta and heavy-meaty dishes. Oregano spreads out into a bush..so be sure to leave at least a 3-4'section for this to expand. 


 Mint- a delightful summertime herb! Use in iced teas, water, muffins, cookies, frostings, and more! Rub on your skin to repel mosquitoes, too!

 Rosemary- Oh, my heart belongs to Rosemary <3. This beauty will get up to 4'tall, so plant near the rear of the garden. It will not overwinter well in cold zones, but I cannot bear to let it die.  I uproot mine fully and plant in a large pot that comes in the kitchen for the winter!  My favorite snack is Rosemary with Brie on a cracker. It is heaven with a glass of vino!  Otherwise, it goes in almost every beef and chicken dish that I make; along with my Chicken Soup...I cannot go without the hint of Rosemary! 

Thyme- there are many different types, I prefer Lemon.  This grows out low and spreads in a bushy fashion. I have even used it outside of the garden in areas where grass will not grow...it is steppable!  And edible! Fabulous in soups, salads, on sandwiches, in biscuits, and more...

Arugula-  My favorite type of green to use in salad's!  I like to add greens to my herb garden, as we use them so frequently and they re-grow!  Plant them in neat, little rows close to your door.   Arugula has a strong-pungent flavor, almost nutty.  It is balanced well when mixed with romaine or another mild flavored green, but adds a little spice and warm flavor.  Great on sandwiches, too!

Basic Tips:

  If you are making the garden adjacent the house, make sure there are no paint chips or other chemicals near or in the dirt that may leach into it.

Use only Organic Top Soil, or Organic Garden Soil,

 to be sure that chemicals from the soils will not get into the food!

Turn over the first 8" of sod and chop into small pieces back into the earth.  Once this is softened, ADD another 3-4 inches of Organic soil over the top.

 

FEED your soil with Organic Compost (can be purchased) or better yet-

Make Your Own Compost! This will feed your garden, and feed your herbs with nutrients..the same with your vegetable garden!

Starting from seed:  If you are a die-hard and really want to "grow your own" this is the way to go.  Just know that seedlings are tempermental and fickle!  You may lose half or more before they get into the ground.  I know I have...but it is fun to do, anyway!

Be sure to buy ORGANIC SEEDS as these are the only non-genetically modified available! This means that you will not have seedless varieties, but the good news is...the seeds that any produce can be used for next year's harvest! Plus, they won't contain nasty, harmful toxins that kill bugs, but also can kill you!

CLICK HERE FOR 14 TIPS ON STARTING YOUR OWN SEEDS

by Organic Gardening Magazine

Buying potted:  Sometimes it is alot easier-especially if you are new to this-to buy the baby, potted version of an herb.  These work very well, just try to buy from a local farmer's market where you can trust the quality of the plant and hope they also have organic methods...which will mean also, no pesticides embedded in them! 

Either way, works fine.

(My home page has a LOCAL FOOD MARKET FINDER, you can enter your zip code and find a farmer's market! :) 

For the fun of it..here also is a FREE GARDEN PLANNER TOOL from Better Homes and Gardens..no software needed :) 

Happy Planting!!

Enjoy the Good Life!

La Dolce Vita!!

oxoxox