Okay, nevermind, Rona’s still stomping on our parades, so, let’s bring the Caribbean to us. Grab your piñas and your lighters and let’s set fuego to this *****…Whattt?! I meant “house.”

This recipe is inspired by one of my sweet besties. Let me take you back – We were in university. My girl had just got back from a trip down south. She was looking all bronzed and fine while the rest of us had adopted that Canadian winter glow. Girl says she’s going to show us this dessert she learned how to make while on vacay. She starts lighting fire to this pan filled with bananas, butter, orange juice and rum. Coolest thing I had ever seen, hands down. I immediately started making this all the time. I gained the Freshman 15. The end.

Okay, so my recipe isn’t exactly the same as what’s described above. Since I am OBSESSED with Piña Coladas, I decided to use pineapple juice instead of orange juice, to mimic my favourite tropical drink. A pinch of nutmeg also gives it that WAH-BAM that is just so WAH-BAMMY. Know what I’m sayin’?

Top your ‘nanas with some toasted walnuts and a scoop of vanilla or coconut ice cream (I prefer Halo Top Toasted Coconut) and it’s a fiesta in your kitchen!

Here are a few tips when it comes to lighting things on fire:

• Don’t wear loose, hangy clothing (we don’t want you catching on fire now, do we?!)
• Remove the pan from the burner before carefully adding the alcohol
• Use a long-reach click lighter to avoid any burns
• Once lit, bask in it for a few seconds and then shake the pan until it extinguishes (and it will)
• Don’t panic! The fire WILL go out

*If for any reason you experience a stovetop fire in your home, place a larger lid on top of the pan and turn off the burner…do not throw water on it

I do realize that now 90% of you will not attempt a flambé. Maybe it’s best we just skip to the recipe…Don’t be scared!

Tropical Banana Flambé

Servings: 1-2

Prep time: 2 minutes

Cook time: 10 minutes

Ingredients:

• 2 tbsp chopped walnuts
• 1 tbsp vegan butter (or regular butter)
• 1 firm banana (not green, but barely ripe), sliced lengthwise down the centre
• 1/3 cup pineapple juice (you can buy or make yourself by putting pineapple through a juicer)
• Pinch of nutmeg (optional)
• 1 oz of spiced dark rum
• dairy-free, vegan vanilla or coconut ice cream (or regular ice cream)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Spread the walnuts onto a parchment lined baking sheet and bake for 5-10 minutes, watching closely to avoid burning. Set aside.
2. Set a pan over medium-high heat and add the butter. When the butter is hot, add the two banana halves, cut side down. Let carmelize in the pan for 3-5 minutes, watching closely as not to burn. Flip and add the pineapple juice to the pan along with the nutmeg, if desired. Let the juice simmer for about 2 minutes, or until reduced by half. Remove pan from heat and carefully add the rum. Ignite a long-range click lighter at the edge of the pan closest to you. The pan should flare up immediately. Give the pan a shake to eliminate the flame and then remove from heat (read above for safety tips).
3. Transfer bananas to a plate and drizzle with the remaining sauce in the pan. Top with the toasted walnuts and a scoop of vanilla ice cream, or, my favourite – Halo Top’s Toasted Coconut ice cream. Enjoy!

**Use extreme caution when igniting alcohol.

If you would like to see a video of this recipe in action, check it out on my instagram highlights (@nevernoteatingca)

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Bread pudding – that dessert made with day-old bread soaked in an egg and milk mixture and baked to perfection. Da best. Add in whatever you have on-hand, at your own discretion.

Panettone – An Italian Christmas cake that blows up in the grocery store after Halloween. They come in a million varieties and have a range of additions including chocolate, dried fruit and nuts. This recipe uses a basic but delicious chocolate morsel panettone, but you can use whatever you have left over from the holidays, or just go buy one from the grocery store at the discounted post-Christmas price…it’s a win-win.

Eggnog – Whoever goes through an entire carton of eggnog? The intention is there when you buy it and think how fancy you’re going to be when your guests come over and you’re stirring up rum nogs with a cinnamon stick…but the reality is, it’s hard to drink more than one. So instead of all milk, substitute half for that leftover eggnog when making this recipe.

To prepare the panettone, slice into 1-inch cubes and dry out in the oven for 15-20 minutes at 275 degrees F. While that’s happening, mix the egg base by whisking together five large eggs, one and a half cups eggnog (or canned coconut milk if you don’t have, or are dairy-free) and one and a half cups milk (or coconut milk…I prefer Silk). Add in a teaspoon of cinnamon, a teaspoon and a half of vanilla, a tablespoon of maple syrup, a quarter of a teaspoon of salt and a pinch of nutmeg. When the panettone is dry and cooled, transfer to a 9 x 13 inch baking dish. Sprinkle over your choice of toppings, I like adding chocolate chunks, dried sultana raisins (they plump up beautifully in this recipe) or leftover fresh cranberries. Pour over the egg mixture and press down gently with your hands to soak all exposed panettone.

Cover with plastic wrap and place in the fridge for at least 30 minutes to soak, giving the bread a toss once to make sure every piece of panettone has been given equal opportunity to soak up the liquid. I often leave it in the fridge overnight and make it in the morning as a breakfast dish.

When you are ready to bake, place in a 350 degree F oven for about 35-45 minutes or until set.

Top with confectioners sugar, my Salted Coconut Caramel Sauce and some fresh fruit and get your yoga pants on and indulge!

Panettone Bread Pudding

Serving size: 8-10

Prep time: 1 hour (includes inactive soaking time)

Cook time: 45 minutes

Ingredients:

• 1 large panettone cake, cut into 1-inch cubes
• 5 large eggs
• 1.5 cups eggnog (or canned coconut milk)
• 1.5 cups coconut milk (I prefer Silk)
• 1 tbsp pure maple syrup
• 1.5 tsp vanilla
• 1 tsp cinnamon
• Pinch of nutmeg
• 1/4 tsp salt
• Optional additions: 3/4 cup fresh cranberries, 1/4 cup dried golden or sultana raisins, 1/2 cup chocolate chunks
• Salted Coconut Caramel Sauce

Instructions:

1. Preheat oven to 275 degrees F.
2. Line a baking sheet with parchment paper. Add the panettone cubes in a single layer and dry out in the oven for 15-20 minutes or until fully dry. Cool completely.
3. While the panettone is in the oven, make the egg mixture. Lightly beat the eggs in a large bowl. Add the eggnog, coconut milk, maple syrup, vanilla, cinnamon, nutmeg and salt. Whisk to combine.
4. Evenly spread the panettone cubes into a 9 x 13 inch oven-safe baking dish. Distribute your preferred toppings over the cubes and then pour over the egg mixture, pressing down lightly to help the panettone soak up the liquid. Cover with plastic wrap and put in the fridge for at least 30 minutes, or overnight, pressing down once or twice throughout.
5. Preheat the oven to 350 degrees F.
6. Remove the plastic wrap and place the bread pudding into the oven. Bake for 35-45 minutes, or until the pudding has fully set. Cool for 5 minutes in the dish before serving.
7. Top with confectioners sugar, fresh fruit and caramel sauce.

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