When I received Shaina Olmanson’s debut cookbook, Desserts In Jars: 50 Sweet Treats That Shine (The Harvard Common Press – June 2012), I was ecstatic. I just knew this cookbook was designed for me and my family.
My kids know, I love to prepare simple desserts that look fancy and I’ve got a little love affair with jars going. I’m always looking for new things to make and fun ways to serve them to my friends and family.
Olmanson has created wonderful recipes with cute and inventive ways to serve them. They are the perfect dessert portion and just beautifully presented. As soon as I got my book I wanted to try them all. Who wouldn’t want to, with delicious recipes such as: Orange-White Chocolate Cheesecakes with Cranberry Sauce, Lemon-Blueberry Bread Pudding, Peach Granita Bellinis and Spiced Hot Chocolate Mix with Cinnamon Marshmallows?
For anyone looking for inspiring dessert ideas and beautiful inventive ways to serve them, Shaina has provided an entire cookbook of great recipes to try.
Shaina Olmanson has given me an extra cookbook to give away to one lucky Daily Dish Recipes reader. One winner will receive their own copy of her cookbook Desserts in Jars, 50 Sweet Treats That Shine (Harvard Common Press). You are sure to fall in love with the recipes and photography as soon as you open the book.
Giveaway details: Daily Dish Recipes is giving away a copy of Dessert In Jars to one reader. All you need to do is leave a comment sharing with us your favorite dessert to serve your family and friends. One winner will be randomly chosen by Random. org and contacted by valid email. Open to US Residents only. Contest closes December 23, 2012 at 11:59 PM CST.
For additional entries:
- Share, tweet or pin this post on your favorite social media outlets…Twitter, Facebook, and Pinterest. Leave a separate comment on this post (up to 3) for each share beyond your initial comment.
- You will receiving 5 Bonus entries for participating and tweeting to me (and using our hashtag) during the live chat with Shaina Olmanson on Tuesday, December 18, 2012 at 8pm EST on Twitter. Details will be added to this post as soon as I have them.
Here on my blog, I’m sharing with you a wonderful recipe from the book for Banana Buttermilk Trifles. They are gorgeous, taste amazing and are so much fun to serve up in little jars.
Banana Buttermilk Trifles – Desserts in Jars #DessertsInJars
Rich, Creamy and Delicious Banana floating on soft, moist cake & topped with a creamy decadent cream pudding sauce. Heaven in a little glass jar.
For the cake
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
- 3 overripe bananas
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the pudding
- 1?3 cup granulated sugar
- 3 tablespoons cornstarch
- 1?8 teaspoon salt
- Vanilla bean seeds scraped from 1 vanilla bean pod
- 3 large egg yolks
- 2 cups whole milk
- 2 tablespoons unsalted butter, at room temperature, cut into pieces
- 6 ripe bananas
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- Make the cake: Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with parchment paper. Cream together the sugar and butter for 2 minutes. Add the buttermilk, vanilla, and egg and mix on low speed until blended. Mash the bananas slightly, add them to the bowl, and mix well on low speed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Mix the dry ingredients into the wet ones just until incorporated. Spread the cake batter onto the baking pan in an even layer.
- Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
- Make the pudding: Whisk together the granulated sugar, cornstarch, salt, and vanilla bean seeds in a medium saucepan. Whisk in the egg yolks until well combined. Slowly pour in the milk, whisking to incorporate it. Cook the mixture over medium-low heat until it thickens, about 10 to 15 minutes. Remove from the heat and whisk in the butter one piece at a time, making sure each piece is incorporated before adding the next. Cover the top of the pudding with plastic wrap and refrigerate until cool, 1½ to 2 hours.
- Using the top of an 8-ounce jar as a guide, cut 10 circles from the cake. Fit the circles into the bottoms of ten 8-ounce jars. Slice the ripe bananas ¼ inch thick and line the sides of the jars with the banana slices pressed up against the glass, two slices deep. Pour the pudding into the jars to cover the bananas.
- In a medium bowl, beat together the heavy cream and the confectioners’ sugar until stiff peaks form. Spoon the whipped cream over the pudding. Refrigerate until ready to serve.
All this week, myself and nine other of my favorite food bloggers will be sharing treats from Desserts in Jars by Shaina Olmanson and all 10 blogs are giving away a copy of the book. So you have 10 chances to win!
Be sure and stop by to see the others:
- Karen from In the Kitchen with KP – Pull Apart Cinnamon Bread
- Nicole from Daily Dish Recipes – Banana Buttermilk Trifles
- Pam from – Spiced Hot Chocolate Mix with Cinnamon Marshmallows
- Heather from girlichef – Orange White-Chocolate Cheesecakes w/ Cranberry Sauce
- Sunithi from Sue’s Nutrition Buzz – Cherry Almond Squares
- Amber from Mama’s Blissful Bites – Campfire Bars Mix
- Renee from Magnolia Days – Monster Cookies Mix
- Jamie from Mama.Mommy.Mom – Pumpkin Cheesecakes with a Gingersnap Crust
- Jen from Juanita’s Cocina – Basil Strawberry Lemonade Granita
- Lane from Supper For a Steal – Strawberry Shortcakes
If you would like to purchase this book for yourself or to give as a gift this season, you can purchase Desserts in Jars here.
Join us on Tuesday at 12 noon during the Midlife Roadtrip Blogtalk Radio Show Call in to speak with Shaina, hosts Sandi & Rick and Isabel from FamilyFoodie.com (213) 943-3502. We would love to hear from you!
Disclaimer: Harvard Common Press gave me a copy of Desserts In Jars for review and one to give away. All opinions are mine. Photographs and Recipe are © 2012 by Shaina Olmanson and used by permission of The Harvard Common Press.