I FINALLY tried the Banana Pudding (small $5) at Magnolia Bakery. I had lunch near Grand Central last week so I went to the one located in the Dining Concourse area on the lower level.
When I ordered it at the counter, the nice lady inquired as to whether or not I had ever tried the confection. When I replied no, she looked horrified. She paused for a moment and looked at me with the 'But, why?' expression on her face. She disappeared for a second and reappeared with a spoon in hand. "Try some". I also bought the Key Lime Cheesecake ($7), but that was set aside. I try to pick up a few sweet things for Sergiy during the week whenever I can.
The Banana Pudding. It was VERY GOOD. No, it was SINFULLY DIVINE. So rich, creamy, custardy, chunky (big chunks of bananas), full banana flavor (but not the artificial kind). If only all puddings could taste this good.
Key Lime Cheesecake...
Some seasonal desserts...Gingerbread Cupckes with Vanilla Bean Meringue Buttercream
Pistachio Cupcakes with Pistachio Meringue Buttercream
Hummingbird Cupcakes Bananas, Pineapple & Pecans with Cream Cheese Icing
I'm such a sucker for their pretty pastels. The lavendar, light pink, baby chick yellow...
and baby blue.
I've only had their chocolate flourless cake at the West Village location. Holy yum! But, these look equally yummy.
This lime green color...
always reminds me of two movies: Hook and Waitress. In Waitress, the main character makes these super delicious, kooky colored pies everyone loves. Always leaves me craving pie. In Hook, the moment Robin Williams finally "believes" he's Peter Pan, crazy colored food appears.
Tis the season to believe there is good in the world. If you don't believe me, pick up some Banana Pudding from Magnolia's and share it with someone you love or make your own. Here's the recipe:
Magnolia Bakery's Banana Pudding recipe, as taken from their cookbook:
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. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. 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, 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 - before serving.
Go bananas and use your imagination!