FAVORITE RECIPE'S

Monday, April 30, 2012

Bubblegum Ice Cream

Blue bubble gum ice cream was IT for me when I was a kid.

Rainbow sherbet? No thanks. You can have your Rocky Road... Bubble gum ice cream topped the charts. And not just any one, the blue kind.

Which apparently manufacturers thought was in short supply because they hoarded that stuff. I knew of one location when I was younger and I would beg my parents to take me. Unfortunately, it was a good hour away.

But you know when you are alone and you're like:
"mom, lets get donuts" and she says...
"no! eat your carrots"
"for breakfast?"
"don't ask questions!!"

But if your friends are over she's like...

"Of course honey, what kind!?" psh...

I eventually became privy to that game so when my cousin was here I knew she'd never say no!

To this day my cousin and my favorite ice cream is still blue bubble gum. And when I was pregnant with my second son the craving struck.... I wish I could say I was motivated enough at 7 months to make homemade ice cream but I won't lie to all of you. I was lucky enough to find it at our local grocery store here and it was fantastic.

This will sound funny tho. I was never keen on those HUGE gumballs sitting there all frozen in my ice cream. I avoid anything that stands in my way of NOT having to chew. I did love picking them all out and setting them aside and then when everyone was done with their ice cream treat, I still had mine! Muahahaha....

So for my ice cream recipe I found these awesome little gum "nuggets" that wont hurt if you swallow them (and I refuse to believe they sit in my stomach for 7 years...)

Ice Cream Base:
2 1/2 cups half and half
1 1/2 cups heavy cream
3/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
Blue or red extract, depending what color you want
12 pieces Dubble Bubble
Gumballs, nuggets, Chiclets.... the options are endless!

In a saucepan over medium heat, whisk together all of the ingredients up to the Dubble Bubble. Make sure everything is combined and starting to warm through.
Add in the pieces of bubble gum and bring to a light boil. Whisk until the gum is practically melted and the base has started to thicken.
Remove from heat and place in a sturdy container. Cover and place in the fridge until completely cold. A minimum of 6 hours but I think overnight is best.
You might notice a lot of the gum particles have sunken to the bottom but using a fine mesh strainer pour the base through to remove any remaining.
Pour your base into an ice cream maker and churn for a good 30 minutes. If you are adding in smaller pieces of gum, pour in during the last 10 minutes of churning. Otherwise if using the bigger gum balls combine with the ice cream once churning process is finished.
For a "soft serve" feel eat once it's finished otherwise, I like to freeze mine for a good 2 hours more.

I realize you're all thinking "What difference in flavor does the food coloring make?" "Why would pink taste any different than blue?"

It wouldn't.... OK!? But there's nothing more satisfactory than a blue ring around your mouth! SO it's still my favorite.

The base has a full bubble gum flavor so gum balls aren't even necessary! Enjoy this today!

(By the way... The first 6 ingredients make a great base for any flavor of ice cream. The options are endless!)

Homemade Reese's Minis

I have this notion that when things are smaller they don't count for as many calories.

For instance, eating 4 mini donuts isn't as bad for you as a whole one.

Or eating sliders isn't nearly as bad as a whole giant burger.

Who cares if I eat 5 little Reese's cups? My brain says "hey, but look how SMALL they are!"

OK, so my logic might be a little jaded, but I know I'm not the only person who thinks this way....

Plus, I've been on a candy making rampage lately.

My thoughts are filled with Kit Kat's, Snickers, Twix Brownies and Reese's...

And if I can 100% control what goes into these things they definitely can't be as bad for you.

So here they are.... Reese's at your fingertips. Larger cups could be just as easy using normal cupcake sized liners.

Reese's:
(makes about 24 cups)
1-16 oz jar Natural Peanut Butter
1 1/2 cups powdered sugar
4 tablespoons butter, melted
1 package good quality milk chocolate chips
mini cupcake liners
Cooking Spray

Place the 1 1/2 cups of powdered sugar into a large bowl and add in the peanut butter. Stir carefully to slightly incorporate the powdered sugar. Stir in around 2 tablespoons of the melted butter. Set aside.

Melt your chocolate. You can use either a double broiler or the microwave here. You will want to stir often until the chocolate is smooth and completely melted.

Arrange your cupcake liners onto a baking sheet and lightly coat with the cooking spray.

Spoon the melted chocolate into the cupcake liners, coat the bottom and push up the sides about half way. Use your fingers to "coax" the chocolate up the sides. Set the extra chocolate aside.

Once all of the papers are coated place your tray in the fridge until the chocolate sets up, about 10 minutes.

Add the remaining 2 tablespoons of melted butter to your peanut butter mixture and mix until smooth.

Pipe the peanut butter or use a spoon to place a little dollop into each cup.

(obviously I like a good amount of PB in mine)

When all of the cups are filled, wet your finger and then press down on each glob of filling to flatten slightly. Spoon the remaining chocolate over the top, pushing to the sides using your finger. When all are topped place back in the refrigerator for another 30 minutes to set up completely.

These are FANTASTIC! Since I've always been a fan of the chocolate-peanut butter combo I love being able to control how much peanut butter went in the center. The chocolate melts in your mouth and the peanut butter gives you that "cheek-tickling" sensation.
They are fairly easy to whip up so make them today!!!! I ended up with some extra peanut butter filling so I think I see homemade Nutter Butters in my future.. stay tuned!!

Adorable Chocolate Panda Cupcakes

I have so many things to say about these cupcakes.

First, they're delicious. Second, they're easily the cutest thing I've ever made.

I love pandas so when I saw Bakerella make these earlier this week, I knew I wanted to give them a shot. Then, I had a huge project and deadline at work this week with a client that happens to have "panda" in their name. It was meant to be.

They all had their own personalities.

I planned to make both the cake and frosting from scratch but I didn't have enough powdered sugar on hand, so I used a Betty Crocker cream cheese frosting. The actual cake recipe is amazing & very simple. There used to be an independent grocery store by our house that made giant chocolate chocolate chip muffins that I would (often) stop by and get after work. That store closed over a year ago but this recipe tastes just like the muffins I've been missing. Tickle me pink.

My last story about these guys is that I went to three different stores to find supplies. First, JoAnn, who didn't have what I wanted. Then Michaels, where I got the confetti sprinkles for the eyes and the sanding sugar. Both of those stores had the edible ink pens I needed, but they were around $9. I didn't want to spend $9 just to draw on some pupils so I skipped them. But, when I went to my final store, Meijer, to get the chocolate sprinkles, I found the same set, on clearance, for $3.99. AND THEN...they rang up for $0.79. Made my day. By the way, if you are in the market for edible ink pens, I would not recommend the Wilton ones I got. They're not great.

On to the important part. The recipe.

One lone Panda.

Chocolate Cupcake Ingredients
1 1/2 cups flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water

Directions
Preheat oven to 350 degrees
Fill mini cupcake tray with cupcake liners.
In a large bowl, mix dry ingredients together with a wire whisk.
Add eggs, oil, vanilla and milk and mix until combined.
Add hot water and mix.
Fill cupcake liners about 3/4 full.
Bake for 15 minutes.
Cool and decorate.

Decorating Supplies
Frosting (I used Betty Crocker cream cheese)
Decorator bag and Ateco tip 807 (I used a ziploc bag & a random tip)
White sanding sugar
Chocolate Chips (I used Ghiradelli dark chocolate chips because that's what I love)
Jimmies (Chocolate or black)
Pastel confetti sprinkles (just the white ones)
Black edible ink pen
Mini cupcake wrappers

See the clearance tag?!

Decorating Directions
Frost your cupcakes. I piped them, but you don't have to.

Pour some baking sugar into a bowl. Once frosted, smush (gently) your cupcake into the sugar, fully coating it.

Then it's really up to you.

Two chocolate chips up at the top for the ears.
One sideways (& upside down?) for the nose.
Then I drew the pupils on the white sprinkles. Be careful because if you apply too much pressure, they break. Lesson learned.
Use a little bit of frosting to "glue" the white sprinkle to a chocolate chip for the eyes.
Then position the eyes however you want.
Making the mouths with the chocolate jimmies was fun because you could give them personality. The smirking ones were my favorite.

See Bakerella's post for way better step by step instructions with pictures. I just looked at her pictures & copied. Everyone that saw these said the pictures don't do them justice. I was proud.

Makes 48 mini cupcakes. You can't really tell from the pics, but they are minis.

Cherry-Almond Vanilla Cupcakes

I saw these on Pinterest a while back, and couldn't wait to make them! In fact, I had a dream I was making these last night. Great. Now I'm even dreaming about food blogging.

I'm a huge fan of gourmet cupcakes. Locally, we have some really tasty places to fill that craving: The Sweet Tooth Fairy, The Chocolate, The Cocoa Bean, and Cupcakes Take the Cake. Lucky me, eh? Recently, on the Food Network, they had The Sweet Tooth Fairy on 'Cupcake Wars'. And guess what? THEY WON the whole dang thing! Kudos, guys. I'm so happy I can just drive down the street and have one of their fantastic cupcakes whenever I want (or whenever the purse will allow). Their cake bites are ridiculous. My favorites are their vanilla coconut and salty caramel.

Even if I went to a cupcake cafe every so often, it wouldn't be nearly enough to fill my sweets cravings (again, it's a good thing I'm a runner). So, it was time to bust out my D e s s e r t s board on Pinterest, and get to work on these tasty lovers. They're obviously not as beautiful as Sweet Tooth Fairy, but I think they'll satisfy perfectly until the next time we meet again.

The almond extract takes the cake - er... cupcake. I love the way the flavor folds in with the cherries so perfectly. One cupcake is enough for a while, though. They're super-rich. Make sure you buy the big bottle of maraschino cherries if you make this - you're going to need the juice in both the cupcakes and frosting.

Also, doubling the frosting is a must.

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Cherry-Almond Vanilla Cupcakes
recipe adapted from Better Homes

cupcake:
1/2 c butter
4 egg whites
2 c all-purpose flour
1 t baking powder
1/2 t salt
1/4 t baking soda
3/4 c buttermilk
1/3 c maraschino cherry juice
1 1/2 c sugar
1 t vanilla
1/2 t almond extract
12 maraschino cherries, halved

frosting:
1/2 c butter, softened
4 c powdered sugar
3 T maraschino cherry juice
1/2 t almond extract
milk

For starters, make sure your butter and egg whites have reached room temperature (takes around 30 minutes). While they're reaching room temperature, line your muffin tin with paper muffin cups. In a medium bowl, sift together flour, baking powder, salt, and baking soda. In a small bowl, also combine buttermilk and cherry juice. Set both aside.

Preheat your oven to 350 F. With your stand mixer, beat butter on medium/high speed for 30 seconds. Add sugar, vanilla, and almond extract - beat until combined. One at a time, add egg whites, beating well after adding each one. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after adding each until combined.

Spoon batter into prepared muffin cups, about 2/3 full. Use a spoon to smooth batter. Press a cherry into batter in each cup.

Bake for 15-18 minutes - until tops spring back when lightly touched. Cool on wire racks after cooling cupcakes in muffin tin for about 5 minutes.

Using your pastry bag fitted with whatever tip you choose, pipe your frosting on your cupcakes. Top with cherries! This makes about 24 cupcakes.

Andes Mint Cupcakes

A few weeks ago I was looking through a link party and saw these Andes Mint Cupcakes. I went to the Kurtz Corner and was reading the posting when Little Chef A came over and asked what I was doing. She saw them and thought they looked "soooo good!" I knew right then and there we were going to make these soon!
The first part is very simple; make a batch of chocolate cupcakes according to the box directions. Little Chef A has learned so much she was able to do it by herself. Of course I still supervised, but she was able to do it all! When she cracked the egg she said, "Hey I didn't get a shell in the bowl!" When using the mixer I asked if she knew the trick. She said, "Keep it in the mixture." It was not even a minute later when she lifted the mixer up. Pretending I did not see that I said, "What happens if you lift the mixer up?" "Oh I forgot! Good thing I didn't lift it up too much!" I felt the same way!

The easiest method we came up with to fill the liners was to transfer the mix to a bowl with a spout. This seemed much less messy then spooning it out. I was waiting for her to tell me we needed the scoop you always see on Cupcake Wars, but she didn't. However, I do see why they use that! Every cupcake is the same height...ours are VERY different. We might need to invest in that tool next!

While the cupcakes were baking Little Chef A made the chocolate filling. The only tricky part was getting the powdered sugar out of the bag into the measuring cup and not all over the entire kitchen!

Little Chef A and her Dad went shopping for the missing ingredients before beginning this recipe. They could not find a squeeze bottle so we decided to use a pastry bag instead. We either used a tip with a opening too small, or something went wrong with the filling because it was VERY hard for her to squeeze out the filling. Some cupcakes had a lot and some a very tiny amount. It was hard for her to judge because she did not see her results. I think we need a few tips and hints on how to do this step!

Frosting was one of her favorite steps. She chose the tip she wanted to use and swirled it around the top until it was covered. Next she shook on some of the remaining filling with a fork and added a mint. Her masterpiece was complete. She was very proud of her work! In fact she was so proud we had to invite the neighbors over to share!

While tasting we decided we would like the mint flavor in the cupcakes and in the frosting, not just in the filling.

Andes Mint Cupcakes
Kurtz Corner

Ingredients

1. Chocolate cake mix

2. Eggs

3. Icing of your choice, I used butter cream

4. Andes mints

5. Heavy whipping cream

6. Milk chocolate chips

7. Vegetable oil

8. Squeeze bottle

9. Peppermint extract

10. Cupcake liners
11. Lime green food coloring

Cook your cupcakes like you would normally according to the box directions. (I don't have the time or patience to make cupcakes from scratch, the boxed kind is good enough for me!) While your cupcakes are cooking you will need to make your cupcake mint filling.

Chocolate Mint Filling:

2/3 cup chocolate chips

4 tablespoons heavy cream

2 teaspoon peppermint extract

1/2 cup powdered sugar

Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave stirring in 30 second intervals until fully melted. Stir in peppermint extract and powdered sugar. Funnel your chocolate mint filling into your squeeze bottle. Once your cupcakes are ready fill each with your chocolate mint filling while they are still warm. Hold your squeeze for 3 to 5 seconds (I made 2 or 3 holes per cupcake)

Next, you'll want to make your mint green icing. Combine your icing with several drops of lime green food coloring. Start with 3 or 4 and keep adding until you have your desired green color. Use a piping bag to pipe on your icing. Garnish with left over chocolate mint filling and one Andes mint.

Ice Cream Cone Cupcakes

We can never get enough of recipes and decorating ideas for ice cream cone cupcakes. Apparently. Cruising the Internet, I have chosen five of those for you. They suit most occasions, from a graduation party to a birthday party.

Here are the five recipes and decorating ideas ...

1. "Rich" chocolate cupcakes, baked in ice cream cones, topped with white frosting or chocolate frosting, and garnished with tiny sugar sprinkles — Taste.com.au

2. Vanilla cake-mix cupcakes, baked in ice cream cones, topped with vanilla buttercream frosting, and garnished with sugar crystals — Serious Eats

3. Vanilla cupcakes, baked in ice cream cones, topped with vanilla buttercream frosting and your favorite ice cream-sauces, and decorated with mini chocolate flakes and sprinkles — The Pink Whisk

4. Chocolate mud cupcakes, baked in ice cream cones, topped with Swiss meringue vanilla buttercream frosting, garnished with a chocolate bar and colorful sprinkles — Off the Spork

5. Yellow or white cake-mix cupcakes, baked in ice cream cones, topped with vanilla frosting or chocolate frosting, and decorated with assorted sprinkles — Good Housekeeping

Photos: Flickr user colchu; used under a CC BY 2.0 license

Blueberry {Pancake} Cupcakes

Pancakes for Dessert ~ Blueberry {Pancake} Cupcakes

Thanks for hanging in with me this week. I've been really sick since Sunday and haven't been in the kitchen much. In fact, these cupcakes were my first time using our new oven. (Yes, I finally graduated from the counter top convection oven to a big girl oven...it's been weeks and I'm so happy!) I have asthma and sinus issues and this is my third bout with a sinus/respiratory infection since January. Let's just say it's been frustrating. I have an appointment with a specialist next week and will hopefully find out what's going on. If you wouldn't mind, prayers would definitely be appreciated! Now on to the cupcakes....

Oh. My. Goodness. These are just delicious. I came across this recipe on Pinterest and knew I had to give it a try. I mean, hello!! Pancakes...in a cupcake...with blueberries...any questions?

The cupcakes really do taste like pancakes. The cake isn't too sweet which pairs so beautifully with the Maple Buttercream and the blueberries are (excuse the pun) the icing on the cake! I mean, just look at these things....

Oh they're just so yummy! Blueberry pancake cake with maple buttercream, drizzled with maple syrup and topped with fresh blueberries. Here are the recipes so you can try them for yourselves...

The Cake (recipe adapted from here):

1 cup butter, softened

1 ½ cup sugar

3 eggs

2 egg whites

3 1/3 cup flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 tablespoon cinnamon

½ teaspoon nutmeg

1 cup sour cream

1/3 cup milk

1 tablespoon vanilla

1 ½ cups fresh or frozen blueberries

1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 24)

2. Beat butter and sugar until light and fluffy.

3. On low speed, add eggs and egg whites one at a time until each are fully incorporated.

4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.

5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, being careful not to over mix.

6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean

Maple Buttercream:

½ cup butter, softened

8 ounces cream cheese

2 teaspoons Mapleine (maple flavoring)

4 cups powdered sugar

Milk, as needed

Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and beat again until fluffy. If needed, add 1 tablespoon of milk to loosen. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries.

Now, I'll be honest. I had to make a few changes to the frosting. As is, it's pretty wet and didn't make enough to cover all the cupcakes. I added more powdered sugar and cream cheese plus some vegetable shortening (for stability) and maple syrup. I also added cinnamon to tie in with the spices in the cake. Just play around with it. I've found that icing is usually pretty forgiving as long as it isn't a whipped cream. I rarely follow icing recipes completely. Whatever you do, have these with a cup of coffee and enjoy! Until next time, happy reading and, more importantly, happy cupcake-ing!!