2013年06月10日

Cherry Ice Cream



1 jar(s) (10 ounce) maraschino cherries, undrained and cut into fourths (or smaller, if preferred).
1 can(s) (14 ounce) sweetened condensed milk
3 Tbsp lime juice
1 tsp grated lime zest, optional
1 c heavy whipping cream

Combine undrained Maraschino Cherries and juice, sweetened condensed milk, lime juice and lime zest in a large bowl.

Whip cream in a medium bowl with electric mixer at medium speed until stiff peaks form.

Fold Whipped Cream into Cherry mixture.

Pour into a 2 quart freezer-safe container or a 9x5-inch loaf pan. My mother used ice trays (with the inserts removed)to freeze her ice cream.

Cover and freeze until firm. Or you can leave in the freezer overnight.

NOTE: The longer you leave it in the freezer, the firmer it gets. If you want to make ice cream sandwiches (and this makes marvelous ice cream sandwiches -chocolate cookies, YUM), you need to have it real firm.

cc:http://www.justapinch.com/recipes/dessert/ice-cream/mamas-cheery-cherry-ice-cream.html?p=5
posted by alice at 12:49| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年06月05日

Turtle Cheesecake Fudge



3 c. white chocolate chips
1 1/2 Tbsp. butter
pinch of salt
1 cup sweetened condensed milk
1 1/2 c. marshmallow cream (fluff)
1 box (3.4 oz) instant cheesecake pudding mix
1/4 c. caramel baking bits
4 tsp. water
1/4 c. chopped pecans


Combine the chocolate chips, butter, salt, and condensed milk in a saucepan.
Heat over medium-low heat until melted and smooth.
Stir in the pudding mix and stir until combined. Stir for another minute while the pudding mix dissolves into the mixture.
Add in the marshmallow fluff and stir until melted and smooth.
Pour fudge mixture into a wax paper lined 8x8 pan.
Refrigerate until set. Remove from refrigerator and cut into small squares.

Combine the caramel and water in a small saucepan. Heat until melted. Cool slightly and drizzle over fudge squares. Sprinkle with pecan chips before the caramel hardens.

cc:; http://insidebrucrewlife.com/2012/11/easy-turtle-cheesecake-fudge/
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2013年06月02日

Magic Cake



Ingredients:
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
150 g (3/4 cup) sugar

125 g (1 stick) butter, melted
115 g (4 oz or 3/4 cup) of all purpose flour
500 ml (2 cups) milk lukewarm

powdered sugar for dusting cake

Instructions:
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.

Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.

Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden.
The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.

Sprinkle some powdered sugar after cake has cooled.

cc: http://www.jocooks.com/bakery/cakes/magic-cake/
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2013年05月29日

Brownie in a Cup


Ingredients:
2 tablespoons of butter
2 tablespoons of sugar
1 firmly packed tablespoon of light brown sugar
¼ teaspoon of pure vanilla extract
Pinch of kosher salt
1 egg yolk
4 tablespoons of flour
1 tablespoon of Hershey’s unsweetened cocoa powder
2 heaping tablespoons of semi sweet chocolate chunks

Instructions:
Melt butter in microwave safe mug or ramekin. Butter should be melted, not boiling.

Stir together butter, sugars, vanilla and salt.

Stir in egg yolk. Do not use egg white! Save for a different recipe or discard.

Add flour and cocoa powder and stir again until well combined.

Finally, add chocolate chunks.
Cook for about 45 seconds in microwave. Do not over cook. Microwave times may vary.

cc: http://www.number-2-pencil.com/2013/02/21/microwave-brownie-in-a-cup/
posted by alice at 02:12| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

Chocolate Chip Cookie in a Cup




1 Tablespoon Butter
1 Tablespoon Granulated White Sugar
1 Tablespoon of firmly packed Dark Brown Sugar
3 Drops of Vanilla Extract
Small Pinch of Kosher Salt
1 Egg Yolk (discard the egg white or save for different recipe)
Scant ¼ of All Purpose Flour (slightly less than ¼ of a cup)
2 heaping tablespoons of Semi Sweet Chocolate Chips


Start by melting your butter in the microwave. Butter should just be melted, not boiling.

Add sugars, vanilla and salt. Stir to combine.

Separate your egg and add the yolk only to your cup. Stir to combine.

Add flour, then stir again. Measure a scant, slightly less than full, ¼ cup of all-purpose flour.

Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough.

Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.
Serve warm.

cc: http://www.number-2-pencil.com/2012/03/06/chocolate-chip-cookie-in-cup/
posted by alice at 01:45| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年05月26日

Blintz Brownie Bites



1 box brownie mix
1/2 c small curd cottage cheese, strained
4 oz cream cheese
2 Tbsp honey
1/2 tsp lemon zest
1 tsp vanilla extract
1 pinch salt

Directions

1) Preheat oven to 350F
2 ) In a small bowl, mix together the cottage cheese, cream cheese, honey, lemon zest, vanilla extract and salt; set aside.
3) Meanwhile, prepare your brownies according to the package directions.
4) Line a 24-cup mini muffin pan & grease.
5) Spoon brownie batter into each cup, filling about 3/4 full, then dollop the blintz mixture on top.
6) Place in oven and bake for approximately 25 mins or until a toothpick comes out clean.

cc: http://www.justapinch.com/recipes/dessert/chocolate/blintz-brownie-bites.html
posted by alice at 00:10| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年05月24日

No-Bake Energy Bites



INGREDIENTS

1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey
1 tsp. vanilla

METHOD

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Tip:
Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flax seed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

chopped dried fruit (apricots, dates, raisins, etc.)
dried berries (cranberries, cherries, etc.)
chopped almonds, pecans, walnuts, or sunflower seeds
other grains (different kinds of oatmeal,rice cereal, etc.)

cc: https://www.facebook.com/groups/skinnynow/
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2013年05月23日

Dole Whip



2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

How to make it
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

cc: https://www.facebook.com/groups/skinnynow/
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2013年05月21日

Red Velvet Cake


Red Velvet Cake:
350 F, 30 min., 9 in. Round Pan


2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda


cc: http://www.joyofbaking.com/RedVelvetCake.html
posted by alice at 09:27| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年05月14日

Creme Brûlée Muffins

crispy_chic.jpg
Ingredients

INGREDIENTS

5 Tbsp. butter softened
1/2 cup sugar
1 egg
3/4 cup sour cream
1/4 cup Creme Brûlée Coffee Creamer
1 3/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

SUGAR CRUMB FILLING/TOPPING
1/4 cup cold butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. cinnamon
1/2 cup flour
INSTRUCTIONS

First make sugar crumb filling. In a medium bowl, combine sugar, brown sugar, cinnamon and flour. Cut in COLD butter until a crumb is formed. Set aside.

Preheat oven to 375 degrees F.

In a large bowl, cream butter and sugar together.

Beat in egg.

Add sour cream and Creme Brûlée Coffee Creamer and blend until well combined.

In a small-medium bowl, combine flour, baking powder, baking soda and salt together.

Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.

Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK. Totally normal and perfect.

Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.

Drop enough batter in the bottom of each muffin tin to coat.
Sprinkle some crumb mixture over batter.
Layer another layer of batter over the top of crumb.
Layer a second layer of crumb.
Layer a third layer of batter over the top and top with one final layer of crumb mixture.
Muffin tins should be about 2/3 to 3/4 full so plan layers accordingly.
You can freeze any left over crumb for later use.

Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.


cc: http://www.chef-in-training.com/2013/03/creme-brulee-muffins/
posted by alice at 22:16| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする
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