Thursday, July 30, 2015

Dole Yonanas Dessert Maker

 Are you looking for a healthy treat that is quick and simple? Well, Dole's Yonanas Dessert Maker is a nifty appliance that can make any soft serve ice cream dessert in seconds.All by using bananas along with a variety of fruits and toppings.This incorporates 100% frozen fruit in each dessert,with no added sugar and is great for allergy suffers.It is also great for children and adults with a big sweet tooth.However don't get me wrong,if your someone that desires that little unhealthy treat with your dessert then there are recipes for that as well. The recipe possibilities are endless with Yonana,which includes an imaginative booklet for beginners as well as numerous creations shared online.

Bananas will produce the same velvety texture of ice cream that we all know and love;although this time your body will actually receive healthy essentials such as fibre,vitamin c as well as potassium.Also, we can add as many healthy fruits or topping as we like to our dessert.All you need now is this dessert maker and the basic principals to creating your own yonana treat. Still we all want to know how it works,Right? Well here you go.

How does the Yonana Dessert Maker Work ? Does it Pass The Test!

Dole compiles basic steps to develop the best results for soft serve.This machine is all about utilizing overripe bananas aka "Cheetah spotted".These bananas are no longer good to eat;however are excellent for baking and are best for this dessert since they are at their sweetest.

Also,everything is about freezing fruit so we can create the texture of ice cream and not a gooey mess.Its essential to freeze peeled bananas as well as other fruit for at least 24 hours. Then afterwards slightly thaw the fruit for 10-15 minutes to reach the "YoZone" as they call it above.Although, thawing times will vary with each fruit.

From here its all about putting together the machine,which is pretty basic as well as easy to clean by hand.The parts include a plunger, which helps push the fruit towards the blade and the chute and blade cover that provides access for food and covers the blades.The blade is what rotates rapidly to process fruit and other foods.The gasket is what prevents contents from leaking out of the unit and lastly the bottom cap, which keeps the chute assembly in place. Then we have the base, which contains the motor and electrical cord to provide power.Each part is essential and is easily put together. 

The process of making each dessert will differ with each fruit;however they are not at all difficult to make.When starting the yonana machine it is very noisy and will proceed to be nosier throughout the process.Now the fruit must be placed in the machine using the plunger while applying even pressure,which is definitely a work out on your arms if you are making more then one.This even pressure will generate a very quick,creamy dessert to be stirred for desired soft serve consistency.This treat will have to be served right away for best results since it will melt quickly.This machine will also contain some waste,however the parts are simple to remove and will have easy excess to the extra fruit mixture.This machine will also react differently with each recipe.Sometime it will shake and vibrate more then other times.So,the best course of action would be to add smaller pieces of fruits and slowly plunge the fruit in.

In the end,this dessert maker survived 12 recipes and each one it successfully created a soft serve that was promised.It formed several unique recipes and surprised me with how well they turned out.Many were impressed with the flavor and texture with each creation.However, the only negative I have to say towards the Dole Yonanas Dessert Maker is that its very noisy to use and the blades will eventually become dull,depending on use.Which is a shame.

So now that we know how it works? Does it pass the test? 

So,Dole did follow through with their promises of soft serve ice cream both with the banana versions as well as no banana versions. It additionally followed up with incorporating healthy fruits in their recipes along with mentioning their fresh and frozen fruit.They also gave tips on how to find healthier alternatives and gave a variety of recipes to choose, including a website.It also delivered surprisely unique flavors and texture for my family and friends to enjoy.Then lastly,the machine was easy to put together,disassemble,clean and put together again.Which gives me the promise of durability and worth.So in the end I give Dole's Yonanas Dessert Maker a four 1/2 out of 5.The recipe ideas are endless and you cannot go wrong with free either,can you?


*All Banana Fruit Yonanas must thaw for 10-15 minutes for best results*

Simple Yonanas

Simply banana soft serve is creamy and thick with the richness and sweetness of banana. 

2 frozen overripe bananas

1.Insert one frozen banana,apply even pressure.
2.Insert second frozen banana.
3.Stir in bowl to combine.
  Cookies & Cream

Rich and creamy banana with chunks of chocolate cookie wafer with creamy chocolate icing.

2 frozen overripe bananas
2 chocolate sandwich cookies

1. Insert 1/2 frozen bananas.
2.Insert 1 sandwich cookies.
3.Insert 1 frozen banana.
4.Insert 1 sandwich cookie.
5.Insert 1/2 frozen banana.
6.Stir in bowl to combine.

Creamy, rich banana enhanced with the sweetness and flavor of frozen strawberries.Very refreshing!

2 frozen overripe bananas
3/4 cup frozen strawberries

1.Insert one frozen banana.
2.Add 3/4 cup frozen strawberries.
3.Insert second frozen banana.
4.Stir in bowl to combine.

Mint Chocolate Chip

Rich,creamy banana with chunks of peppermint chocolate pieces.Great contrender to the ice cream version

2 frozen overripe bananas
1 oz frozen mint chocolate chips

1. Insert one frozen banana.
2.Add 1 oz mint chocolate chips.
3.Insert second frozen banana.
4. Stir in bowl to combine.

Peanut Butter And Chocolate

Smooth peanut butter enhances the sweetness of the banana.
Rich flavor combination with peices of milk chocolate.

2 frozen overripe bananas
1 oz frozen chocolate chips
1 tbsp room temp smooth peanut butter

1.Insert 1 frozen banana.
2.Add 1 oz frozen chocolate chips.
3. Insert second frozen banana.
4.Stir 1 tbsp peanut butter into bowl and serve.

No Banana Yonanas

 Creamy,thick and refreshing tropical sorbet.Sweet,acidic pineapple paired with juicy,sweet strawberries.
No banana added!
Strawberry,Pineapple Sorbet

*In all No Banana Yonanas Desserts,The fruit must be thawed for 7-10 minutes or until the fruit "Sweats" to create the gelato-like texture*

1/2 cup frozen strawberries
1/2 cup frozen pineapple

1. Insert 1/4 cup slightly thawed strawberries.
2. Insert 1/4 cup slightly thawed pineapple.
4.Stir to Combine.
My Creations 

Beautiful,vibrant purple.The sweetness and flavor of the blueberries enhances the banana.

Blueberry Banana

2 frozen overripe bananas
3/4 cup frozen blueberries

1.Insert 1 frozen banana.
2.Insert 3/4 cup frozen blueberries.
3. Insert 1 frozen banana.
4.Stir in bowl to combine.

Blueberry Mint Chocolate Chip

Sweet blueberries pair with the richness of banana and dark peppermint chocolate.
2 frozen bananas
3/4 cup frozen blueberries
1 oz frozen mint chocolate chips

1.Insert 1 frozen banana.
2.Insert 3/4 cup frozen blueberries.
3.Insert 1 oz mint chocolate chips.
4. Insert 1 frozen banana.
5.Stir in bowl to combine.  

Banana Pineapple 

Sweet,refreshing pineapple with the richness of banana.Cleans the palette.A great tropical,sweet

2 frozen overripe frozen bananas
3/4 cup frozen pineapple

1.Insert 1 frozen banana.
2.Insert 3/4 cup pineapple.
3.Insert 1 frozen banana.
4.Stir to combine.

Banana Pineapple Cranberry

Sweet,juicy pineaple with rich banana and chunks of tart cranberries.Each fruit balances with each other.Not to sour and not to sweet.

2 frozen bananas
3/4 cup  frozen pineapple
3/4 cup frozen cranberries

1. Insert 1 frozen banana.
2. Insert 3/4 cup frozen pineapple.
3.Insert 3/4 cup frozen cranberries.
4.Insert frozen banana.
5.Stir to combine.
Pineapple Cantaloupe
(No Banana)

*In all No Banana Yonanas Desserts,The fruit must be thawed for 7-10 minutes or until the fruit "Sweats" to create the gelato-like texture*

Creamy,tropical sorbet with no banana.Refreshing with a very strong Cantaloupe flavor with a very mild sweetness of pineapple. 

1. Insert 3/4 cup frozen pineapple.
2.Insert 3/4 cup frozen cantaloupe
3.Stir to combine.

Wednesday, July 01, 2015

Black Forest Mousse Cake

Black forest cakes are well-beloved by many,especially for special occasions;however many are afraid to create their own and decide to buy one instead.Well I am here to tell you today to stay away from those store bought cakes and learn how to make this impressive cake.If you have the right amount of patience along with a good recipe it will be simple to create any black forest cake.Just think about how amazed your friends and family will be when you serve this beauty?

Patience is the key to creating any black forest cake.It can seem as a very challenging task;however when you have a great recipe that integrates simple explained directions along with helpful tips it forms a comfort zone for everyone.This is also a recipe that can be adaptable as well as gives options. There is also plenty of room for creativity for decorating and brushing up on piping skills.Although,with any cake there is always an aspect that can be tedious as well as fragile.So I give fair warning to go slow and give yourself lots of time to produce your own masterpiece.

Black forest cakes are also very memorable in appearance.The dressed whip cream topping,the sprinkle of chocolate curls and the cherries on top.They all share this same basic decorating trait;however this specific dessert reveals something quite distinctive;however stills follows tradition.This beautiful rich chocolate cake is layered inside with chocolate mousse and cherries,instead of whip cream.So this creates a very rich and elegant dessert.It also forms a more stable cake for the decorating process.

Now with every bite you take of this heavenly cake it brings on new flavors and textures that it makes it almost hard to describe. This cake is incredibly moist and dense with rich chocolate.The plump cherries are sweet,which enhance the rich chocolate mousse.Then to top it all off you have the whipped topping,chocolate curls and more cherries as the final touch. It one of those desserts that makes you ache inside when its being eaten because of how wonderful it looks when its put together.Oh well! 

Overall,this is a top notch cake and loved by everyone that had the chance to try some.So take the challenge and see what your masterpiece might look like?

Black Forest Mousse Cake 


1 cup unsalted butter,softened
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1/2 cup unsweetened cocoa powder 
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk


1 jar (796ml) black cherries in light syrup
2/3 cup granulated sugar
1 tbsp rum

Chocolate Mousse

2 cups  heavy whipping cream

2 tbsp rum
6 oz semisweet chocolate,chopped

Whipping Cream

2 1/2 cups heavy whipping cream
1 tbsp vanilla


I greased the sides of two 8-inch round metal cake pans.Then lined the bottom with wax paper and floured the sides.

With my stand mixer.I creamed the softened butter with the sugar until light and fluffy.Then I added the eggs in,one at a time,beating in.Lastly adding the vanilla.

In a large bowl.I sifted together flour,cocoa,baking powder,baking soda and salt.

Then I stirred in the flour mixture and buttermilk into the butter mixture.Alternately,3 additions flour and 2 of buttermilk.Using a wooden spoon to stir.

Then I poured the cake batter into the prepared pans and baked at 350F for 35 minutes,until a tooth pick came out clean.Then I let the cakes cool in the pans for 20 minutes,then removed and cooled completely.

Optional:I also made this cake ahead of time and wrap in plastic wrap and placed in fridge.This cake can be kept in the fridge up to 24 hours or frozen up to 2 weeks wrapped in foil.


Placing my sifter over a liquid measuring cup.I drained a jar of black cherries or sour cherries.Pressing lightly.I then reserved 1/3 cup of the juice and save the cherries.

In a small saucepan.I brought the 1/3 cup of the sugar and reserved juice to a boil,boiling until reduced to 1/2 cup.I let it cool and stirred in the rum.Rum is optional.

Chocolate Curls

Placed a large glass bowl over a saucepan,halfway filled of water.Medium heat.Chopped the bakers chocolate and melted it in the glass bowl.

Once completely melted,I turned the heat down and poured the chocolate evenly into a foiled prepared loaf pan.Then I refrigerated the chocolate until set,up to 2 hours.Once set,I let it stand, until slightly softened.

To create curls,I held the chocolate with the foil and while using a vegetable peeler I gently drew across the narrow side.I worked quickly since the chocolate will begin to soften and melt.Then I transferred the chocolate curls to a wax paper lined baking sheet using a toothpick and placed in the fridge to stay set.

Optional :Make ahead: Lightly cover chocolate curls and refrigerate for up to 2 days.

Chocolate Mousse

With a saucepan,I brought cream and rum just to a boil.Then poured it over the finely chopped bakers chocolate placed in a large bowl.I let it sit for a couple minutes to completely melt the chocolate and then whisked the mixture, until smooth.

Then I placed plastic wrap over the top of the bowl and refrigerated it until chilled,about 1 hour or overnight.Once ready to use.I poured the mousse into my stand mixture and beat the mixture until soft pecks appeared,setting aside to prepare cake.

Cake Assembling

I sliced each cake layer in half horizontally and placed the layers on a plate.Then brushed each cut side with cherry syrup about 2 tbsp.Then I let it stand for 5 minutes.

Then with 1 cake layer on my cake plate.I spread 1 cup of the mousse evenly and then gently arranged 3/4 cup of the cherries over top.I repeated this same process for second and third layer,until put together.Then I placed the cake in the fridge to help set,about an hour or overnight.I also saved some cherries for decorating the top.

Optional:I did this assembling part ahead of time. Wrapping in plastic wrap and refrigerating overnight.Then did the final decorating on the day with whip cream and cherries.

 In my stand mixture,I beat the heavy whipping cream with the remaining sugar and vanilla,until stiff peaks developed.

 I spread the whip cream gently over the top and sides of the set cake with an off set spatula.

Then I filled a piping bag with whip cream using a large star tip.I created flower spirals along the top of the cake and placed a cherry in the middle of each.Then I gently pressed the chocolate curls onto the side of the cake.Refrigerated until set and ready to serve.
Optional: Make-ahead:Loosely cover with plastic wrap and refrigerate for up to 24 hours.