Dear Baking Girl,
Being in another country, with unfamiliar products, and a different language, is already a difficult adjustment as is, even if I am fluent in the language and visit at least once a year. However, it becomes even more difficult when you attempt to bake, without a mixer, oven, or even usual baking necessities! I have been told that an oven is a huge luxury to have within a home, so I am never taken that for granted ever again!
For tonight’s family style dinner, I decided to contribute a seemingly easy no-bake recipe! Here is the link to it: http://www.kraftrecipes.com/recipes/banana-cookie-balls-121573.aspx
I am going to present to you a picture step by step and my adjustments to the recipe, due to the lack of familiar items!
My ingredients versus the original recipe (in bold)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
60 vanilla wafers, finely crushed (about 2 cups) >> 3 boxes of milk biscuits
1/3 cup mashed ripe bananas >> 1.5 bananas ripened through the microwave
1-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (6 oz.), broken into pieces, melted >> used a mixture of both milk and white chocolate, so that I’d had 2 different coatings
8 drops yellow food coloring >> bought caramel pudding mix to substitute, but didn’t end up using it
1/3 cup finely chopped PLANTERS Pecans >> used honey roasted cashews
2 oz. BAKER’S Semi-Sweet Chocolate, melted
Step 1: Crush cookies
Step 2: Mash bananas
Step 3: Cream the cream cheese and then blend with cookie crumbs and bananas
Step 4: Refrigerate cream cheese mixture, and crush your nut of choice!
Step 5: Then begin melting chocolate. I utilized a faux double boiler by placing two bowls (one with milk chocolate and the other with white chocolate) in a large sauce pan of water.
Step 6: Remove cream cheese mixture from refrigerator, and begin rolling them into 1 inch balls.
Step 7: Roll balls into the melted chocolate, drizzle opposite color and sprinkle nuts over.
Final step: Refrigerator for at least 1 hour and then serve!
There you have it!