Dear friends – I am so sorry to have been so neglectful of the little blog lately. The truth is, I keep scheduling time to blog a little, and I keep having things pop up and take over my schedule. It seems I hardly have time to sleep sometimes, much less try to bake and cook and post about it. Hopefully you’ll forgive me… even just this once.
Here is the run down on life though – we walked away from the house we waited so long for, and honestly, it was a great relief. I truly believe that the Lord intervenes to save us from ourselves, and I know that He did in this case. Two days later, we put in an offer on a different house, one neighborhood over, on a street that is surrounded by some of our close friends and community. We close on this little house on Monday. That’s right… this coming Monday. So in the mean time, we’ve had to move out of our apartment and have been joyfully living with some sweet friends who took us in for awhile. They have two kids, (9 and 13) and it has been insanely fun living with them! Just hanging out with them, getting a glimpse inside of their family life, and getting to know them better has continued to reveal more of the Lord and his grace and mercy towards us. And while we can’t wait to close and move into our own little abode, we will both greatly miss the community and friendship that we have very quickly grown accustomed to here. But alas, a few weeks of painting, unpacking, hanging artwork, and making design decisions awaits us, and while I know it will wear us out, I am so excited to finally decorate my own little home, just the way we like it.
Now, don’t think I wasn’t going to get to this banana pudding. Its summertime after all… a time for parties, dining alfresco, barbecues, and light and tasty desserts that travel well to anybody’s backyard bash. This is my personal favorite banana pudding recipe, and while I’m a little hesitant to share it… (because now you don’t have to invite me over to enjoy it) I just can’t be that selfish and keep it all to myself.
Put it in a pretty bowl or trifle stand for homey and thoughtful touch. - And please, share the recipe, that’s what its for.
Alyssa’s Best Banana Pudding
1 14oz can sweetened condensed milk
1 1/2vc ice cold water
1 3.4oz package instant vanilla pudding mix (preferably Jell-O brand)
3 c heavy cream
1 12oz box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas
For whipped cream topping: 2 c heavy cream, 1 tbsp vanilla extract, and 1/4 c sugar
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
Put the ingredients for the whipped cream topping in an large bowl and beat with the whisk attachments for two to three minutes, or until soft peaks form.
To assemble the dessert, select your favorite big and pretty bowl; arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, topping with extra whipped cream and garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours – or up to 8 hours, but no longer! – before serving. Share with a smile and a big spoon at the next shindig.