Ingredients:
5 egg yolks
3/4 cup sugar
2 cups heavy cream
1 cup milk (I used 2% reduced fat)
1 T instant espresso (I used Medaglia d'Oro)
1 tsp pure vanilla extract
In a medium bowl, whisk together the egg yolks and sugar.
In a medium sauce pan over medium heat, whisk together the heavy cream and milk. Bring to a simmer, then whisk in the instant espresso until it is dissolved.
While whisking the egg yolks/sugar mixture, slowly pour in 1 cup of the hot cream mixture. This will temper the eggs. Pour the eggs into the sauce pan and reduce heat to low. Whisk constantly until thickened, about 5 minutes. Do not let the mixture boil.
Rinse out the bowl from earlier. Place in a larger bowl filled 1/4 of the way full with ice and water (ice bath). Pour the thickened custard through a fine mesh strainer into the cleaned bowl. Whisk until cooled to room temperature. Stir in the vanilla extract.
Place in the refrigerator until well chilled. When ready to make, pour into your frozen ice cream canister and freeze according to manufacturer's directions. It took about 25 minutes in my ice cream maker.
This would be really good served with chocolate covered espresso beans or shaved dark chocolate. Enjoy!
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients:
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/3 cup light brown sugar
1 tsp pure vanilla extract
1 egg
1/2 cup old fashioned oats
1 cup semisweet chocolate chips ( I used 1/2 cup mini, 1/2 cup regular)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large stand mixer bowl, cream together the butter, peanut butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Add the vanilla extract and egg and beat to combine. Add the flour and mix just until combined. Add the oats and chocolate chips and mix until distributed evenly.
Use a 2 oz. cookie scoop and drop dough about 2 inches apart. Makes about 22 cookies. Bake for 10 minutes, or until edges are slightly golden brown. Let cool completely on baking sheets. Store leftovers in an airtight container at room temperature. Enjoy!
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/3 cup light brown sugar
1 tsp pure vanilla extract
1 egg
1/2 cup old fashioned oats
1 cup semisweet chocolate chips ( I used 1/2 cup mini, 1/2 cup regular)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large stand mixer bowl, cream together the butter, peanut butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Add the vanilla extract and egg and beat to combine. Add the flour and mix just until combined. Add the oats and chocolate chips and mix until distributed evenly.
Use a 2 oz. cookie scoop and drop dough about 2 inches apart. Makes about 22 cookies. Bake for 10 minutes, or until edges are slightly golden brown. Let cool completely on baking sheets. Store leftovers in an airtight container at room temperature. Enjoy!
Snickerdoodle Cake Donuts
Donut Ingredients:
1 cup cake flour, sifted
1/4 cup plus 2 T sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup plus 2 T buttermilk
1 egg
1 T melted butter
Preheat oven to 400 degrees. Spray donut pan(s) with non-stick cooking spray.
In a large mixing bowl, sift together the cake flour, sugar, baking powder, cinnamon, and salt. Add buttermilk, egg, and butter. Beat until just combined. Fill each donut cup 1/2 full, approximately 2 T batter for mini donuts, or 3 T for regular donuts.
Bake mini donuts for 5-6 minutes, and regular donuts for 7-8 minutes, or until the tops spring back when touched. Invert donut pan over cooling rack on top of baking sheet. Let donuts cool slightly before glazing or coating in cinnamon/sugar.
Cinnamon Glaze:
1 cup powdered sugar
3 T milk
1/2 tsp cinnamon
In a small bowl, stir together all ingredients. Dip each donut in glaze on both sides. Return to cooling rack. Let dry and repeat process for double glaze.
Cinnamon/Sugar Coating:
4 T melted butter, in small bowl
4 T sugar and 1/2 tsp cinnamon, mixed together in small bowl
Dip each donut in the melted butter on both sides, then roll around in cinnamon/sugar coating. Return to cooling rack to set up. This will coat 1/2 batch of donuts, so double if using on all donuts.
Enjoy!
1 cup cake flour, sifted
1/4 cup plus 2 T sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup plus 2 T buttermilk
1 egg
1 T melted butter
Preheat oven to 400 degrees. Spray donut pan(s) with non-stick cooking spray.
In a large mixing bowl, sift together the cake flour, sugar, baking powder, cinnamon, and salt. Add buttermilk, egg, and butter. Beat until just combined. Fill each donut cup 1/2 full, approximately 2 T batter for mini donuts, or 3 T for regular donuts.
Bake mini donuts for 5-6 minutes, and regular donuts for 7-8 minutes, or until the tops spring back when touched. Invert donut pan over cooling rack on top of baking sheet. Let donuts cool slightly before glazing or coating in cinnamon/sugar.
Cinnamon Glaze:
1 cup powdered sugar
3 T milk
1/2 tsp cinnamon
In a small bowl, stir together all ingredients. Dip each donut in glaze on both sides. Return to cooling rack. Let dry and repeat process for double glaze.
Cinnamon/Sugar Coating:
4 T melted butter, in small bowl
4 T sugar and 1/2 tsp cinnamon, mixed together in small bowl
Dip each donut in the melted butter on both sides, then roll around in cinnamon/sugar coating. Return to cooling rack to set up. This will coat 1/2 batch of donuts, so double if using on all donuts.
Enjoy!
Nestle Toll House Chewy Cocoa Brownies
Ingredients:
1 2/3 cups granulated sugar
1 1/2 sticks unsalted butter, melted
2 T water
2 large eggs
2 tsp vanilla extract
1 1/3 cup all-purpose flour
3/4 cup Nestle Toll House baking cocoa
1/2 tsp baking powder
Dash salt
1/2 cup mini semi-sweet chocolate chips
Topping:
Powdered sugar
1/4 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil allowing excess to hang over the edges to allow for easy removal. Spray foil with non-stick cooking spray.
In a large bowl, stir together sugar, butter, and water. Stir in eggs and vanilla extract.
In a separate bowl, sift together flour, cocoa, baking powder, and salt. Add to wet ingredients and stir well to combine. Stir in the 1/2 cup mini semi-sweet chocolate chips. Spread into prepared baking pan.
Bake for 18-25 minutes or until toothpick comes out slightly sticky. Cool completely in pan. Remove brownies from pan by lifting out using foil overhang. Cut into squares and dust with powdered sugar and sprinkle the remaining chocolate chips. Enjoy!
1 2/3 cups granulated sugar
1 1/2 sticks unsalted butter, melted
2 T water
2 large eggs
2 tsp vanilla extract
1 1/3 cup all-purpose flour
3/4 cup Nestle Toll House baking cocoa
1/2 tsp baking powder
Dash salt
1/2 cup mini semi-sweet chocolate chips
Topping:
Powdered sugar
1/4 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil allowing excess to hang over the edges to allow for easy removal. Spray foil with non-stick cooking spray.
In a large bowl, stir together sugar, butter, and water. Stir in eggs and vanilla extract.
In a separate bowl, sift together flour, cocoa, baking powder, and salt. Add to wet ingredients and stir well to combine. Stir in the 1/2 cup mini semi-sweet chocolate chips. Spread into prepared baking pan.
Bake for 18-25 minutes or until toothpick comes out slightly sticky. Cool completely in pan. Remove brownies from pan by lifting out using foil overhang. Cut into squares and dust with powdered sugar and sprinkle the remaining chocolate chips. Enjoy!
Bakery Style Jumbo Blueberry Streusel Muffins
Muffin Ingredients:
3 cups all purpose flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray or use liners. Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk. Batter will be really thick. Carefully fold in 1 cup of the fresh blueberries. Fill the muffin tins 3/4 of the way full. Press the remaining 1/2 cup fresh blueberries into the top of each muffin.
Streusel Topping:
2 T cold butter, cut into small pieces
1/4 cup white OR brown sugar (I used brown)
2 T flour
In a small bowl, use a fork or pastry cutter to mix together all topping ingredients until mixture resembles coarse crumbs. Sprinkle over top of muffins.
Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean. Serve warm and store leftovers in an airtight container. Enjoy!
3 cups all purpose flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray or use liners. Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk. Batter will be really thick. Carefully fold in 1 cup of the fresh blueberries. Fill the muffin tins 3/4 of the way full. Press the remaining 1/2 cup fresh blueberries into the top of each muffin.
Streusel Topping:
2 T cold butter, cut into small pieces
1/4 cup white OR brown sugar (I used brown)
2 T flour
In a small bowl, use a fork or pastry cutter to mix together all topping ingredients until mixture resembles coarse crumbs. Sprinkle over top of muffins.
Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean. Serve warm and store leftovers in an airtight container. Enjoy!
Cinnamon Apple Crumb Pie
Ingredients:
1 (9-inch) deep dish pie crust, chilled
Apple Filling:
2 1/2 lbs Granny Smith apples (5 large), peeled, cored, sliced 1/4 inch thick
2/3 cup sugar (I used 1/3 cup)
2-3 T flour
2 tsp cinnamon
2 T butter, melted
Preheat oven to 375 degrees. Place the pie crust in a 9-inch deep dish pie plate and refrigerate until ready to use. Line a baking sheet with foil.
In a large bowl, stir together apples, sugar, flour, cinnamon, and melted butter. Set aside.
Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp salt
6 T cold butter, cut into small pieces
You can either use a pastry cutter, fork, or your food processor to blend the crumb topping ingredients together. Mix together the flour, brown sugar, sugar, cinnamon, and salt, then cut in the chilled butter (or pulse in food processor) until mixture resembles coarse crumbs.
Transfer apple filling to chilled pie crust and sprinkle with crumb topping. Place on foil lined baking sheet. Bake for 45 minutes, then cover loosely with foil and bake for another 30 minutes. Apples should be fork tender. Cool for 1 hour to allow it to set up. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Note: Leftovers can be reheated in the oven to keep the topping and pie crust crispy. It's also really good cold from the refrigerator.
1 (9-inch) deep dish pie crust, chilled
Apple Filling:
2 1/2 lbs Granny Smith apples (5 large), peeled, cored, sliced 1/4 inch thick
2/3 cup sugar (I used 1/3 cup)
2-3 T flour
2 tsp cinnamon
2 T butter, melted
Preheat oven to 375 degrees. Place the pie crust in a 9-inch deep dish pie plate and refrigerate until ready to use. Line a baking sheet with foil.
In a large bowl, stir together apples, sugar, flour, cinnamon, and melted butter. Set aside.
Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp salt
6 T cold butter, cut into small pieces
You can either use a pastry cutter, fork, or your food processor to blend the crumb topping ingredients together. Mix together the flour, brown sugar, sugar, cinnamon, and salt, then cut in the chilled butter (or pulse in food processor) until mixture resembles coarse crumbs.
Transfer apple filling to chilled pie crust and sprinkle with crumb topping. Place on foil lined baking sheet. Bake for 45 minutes, then cover loosely with foil and bake for another 30 minutes. Apples should be fork tender. Cool for 1 hour to allow it to set up. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Note: Leftovers can be reheated in the oven to keep the topping and pie crust crispy. It's also really good cold from the refrigerator.
Whoopie Pies ~ 3 Ways
Cookie Ingredients:
1 - 18.25 oz. box Chocolate Fudge cake mix
3 eggs
1 cup water
1/2 cup canola oil
Preheat oven to 325 degrees. In a large stand mixer bowl, beat together all cookie ingredients for 3 minutes, or until batter is fluffy. Fill the Whoopie Pie pan 2/3 of the way full. Bake for 8 minutes, or until it springs back to the touch. Let cool in pan for 3 minutes, then flip them out onto wire rack to cool completely.
Note: If making mini cupcakes, bake for 10 minutes.
Marshmallow Buttercream Filling:
6 T unsalted butter, softened
1 1/2 cups powdered sugar, sifted
dash salt
1 - 7 oz. jar Marshmallow Creme
1 tsp pure vanilla extract
food coloring (optional)
In a large stand mixer bowl, beat together the butter and powdered sugar until light and fluffy. Add the salt, Marshmallow creme, vanilla extract, and food coloring (if using). Beat for another minute until combined.
To assemble regular Whoopie Pies, spread or pipe some of the filling on a cookie and place another cookie on top. If using cupcakes, cut them in half and spread some filling in the middle. If making open faced, cut up a cookie as garnish. Enjoy!
1 - 18.25 oz. box Chocolate Fudge cake mix
3 eggs
1 cup water
1/2 cup canola oil
Preheat oven to 325 degrees. In a large stand mixer bowl, beat together all cookie ingredients for 3 minutes, or until batter is fluffy. Fill the Whoopie Pie pan 2/3 of the way full. Bake for 8 minutes, or until it springs back to the touch. Let cool in pan for 3 minutes, then flip them out onto wire rack to cool completely.
Note: If making mini cupcakes, bake for 10 minutes.
Marshmallow Buttercream Filling:
6 T unsalted butter, softened
1 1/2 cups powdered sugar, sifted
dash salt
1 - 7 oz. jar Marshmallow Creme
1 tsp pure vanilla extract
food coloring (optional)
In a large stand mixer bowl, beat together the butter and powdered sugar until light and fluffy. Add the salt, Marshmallow creme, vanilla extract, and food coloring (if using). Beat for another minute until combined.
To assemble regular Whoopie Pies, spread or pipe some of the filling on a cookie and place another cookie on top. If using cupcakes, cut them in half and spread some filling in the middle. If making open faced, cut up a cookie as garnish. Enjoy!
Key Lime Pie ~ Easy No Bake
Pie Crust Ingredients:
1 1/2 cups finely crushed honey graham crackers
7 T unsalted butter, melted
2 T sugar
1/2 tsp cinnamon
Preheat oven to 350 degrees. In a small bowl, stir together all ingredients. Spray a pie dish with non-stick cooking spray. Firmly press the mixture into the pie dish, using a measuring cup to press it up the sides. Bake for 12 minutes. Cool completely before filling.
Pie Filling Ingredients:
2 - 14 oz. cans sweetened condensed milk
1/2 cup fresh lime juice (5 small limes or 20 key limes)
zest from 1 small lime or 3 key limes (optional)
1 tsp pure vanilla extract
1 - container Cool Whip (you can stir in 1/2 tsp vanilla if you like)
In a large mixing bowl, beat together the sweetened condensed milk for 3 minutes. Add the lime juice, zest, and vanilla and beat until well combined. Pour into the graham cracker crust. Top with Cool Whip and spread to the edges. Refrigerate until cold, about 4 hours. Keep leftovers covered in refrigerator. Enjoy!
1 1/2 cups finely crushed honey graham crackers
7 T unsalted butter, melted
2 T sugar
1/2 tsp cinnamon
Preheat oven to 350 degrees. In a small bowl, stir together all ingredients. Spray a pie dish with non-stick cooking spray. Firmly press the mixture into the pie dish, using a measuring cup to press it up the sides. Bake for 12 minutes. Cool completely before filling.
Pie Filling Ingredients:
2 - 14 oz. cans sweetened condensed milk
1/2 cup fresh lime juice (5 small limes or 20 key limes)
zest from 1 small lime or 3 key limes (optional)
1 tsp pure vanilla extract
1 - container Cool Whip (you can stir in 1/2 tsp vanilla if you like)
In a large mixing bowl, beat together the sweetened condensed milk for 3 minutes. Add the lime juice, zest, and vanilla and beat until well combined. Pour into the graham cracker crust. Top with Cool Whip and spread to the edges. Refrigerate until cold, about 4 hours. Keep leftovers covered in refrigerator. Enjoy!
Blueberry Cinnamon Cake Donuts with Vanilla Glaze
Donut Ingredients:
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T milk
2 large eggs
3 T canola oil
2 T water
1/2 cup blueberries
Preheat oven to 325 degrees. Spray a donut or muffin pan with non-stick cooking spray.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon). In a small bowl, whisk together the wet ingredients (milk, eggs, canola oil, and water). Add the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blueberries.
Pour batter into the donut pan 2/3 of the way full. Bake for 16-18 minutes, or until puffed up and springs back to the touch.
Vanilla Glaze:
1 cup powdered sugar
1 tsp pure vanilla extract
milk, as needed for pourable glaze consistency
Invert donuts onto a cooling rack placed over a cookie sheet. Drizzle glaze over top and serve warm. Enjoy!
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T milk
2 large eggs
3 T canola oil
2 T water
1/2 cup blueberries
Preheat oven to 325 degrees. Spray a donut or muffin pan with non-stick cooking spray.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon). In a small bowl, whisk together the wet ingredients (milk, eggs, canola oil, and water). Add the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blueberries.
Pour batter into the donut pan 2/3 of the way full. Bake for 16-18 minutes, or until puffed up and springs back to the touch.
Vanilla Glaze:
1 cup powdered sugar
1 tsp pure vanilla extract
milk, as needed for pourable glaze consistency
Invert donuts onto a cooling rack placed over a cookie sheet. Drizzle glaze over top and serve warm. Enjoy!
Oreo Stuffed Chocolate Chip Cookies
Ingredients:
1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups Ghirardelli semisweet chocolate chips
20 Oreo Cookies (for stuffing)
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Melt the butter and set aside to cool to room temperature. In a large bowl, whisk together the flour, baking soda and salt. Set aside. Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs and vanilla and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.
Use a 2 oz. cookie scoop to get large ball of dough, or get about 2 T and roll into a ball. Press your thumb in the middle of the dough ball and put an Oreo cookie in the indention. Wrap the cookie dough around Oreo cookie and seal edges. Place dough 2 inches apart on prepared baking sheets.
Bake for 18-22 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!
1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups Ghirardelli semisweet chocolate chips
20 Oreo Cookies (for stuffing)
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Melt the butter and set aside to cool to room temperature. In a large bowl, whisk together the flour, baking soda and salt. Set aside. Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs and vanilla and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.
Use a 2 oz. cookie scoop to get large ball of dough, or get about 2 T and roll into a ball. Press your thumb in the middle of the dough ball and put an Oreo cookie in the indention. Wrap the cookie dough around Oreo cookie and seal edges. Place dough 2 inches apart on prepared baking sheets.
Bake for 18-22 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!
Coconut Cream Pie
Ingredients:
1 - 15 oz. can cream of coconut (found on baking or non-alcoholic bottle mixes aisle)
1 1/2 cups heavy cream
3 egg yolks (save whites for meringue)
1/2 cup sugar
1/3 cup corn starch
1/4 tsp salt
1 1/4 cups shredded coconut
1 tsp pure vanilla extract
1 deep dish pie shell, baked
Preheat oven to 400 degrees. Prick prepared pie shell with fork and bake for 12-14 minutes, or until golden brown. Remove from oven and let cool on wire rack. Lower oven temperature to 350 degrees.
In a medium saucepan, combine the cream of coconut, heavy cream, egg yolks, sugar, corn starch, and salt. Bring to a boil over medium low heat, stirring or whisking often. This may take a while, but be patient and don't turn up the heat.
When mixture comes to a boil, turn heat down to low and stir constantly until thickened to the consistency of pudding or custard. Remove from the heat, and stir in the shredded coconut and vanilla. Pour into the prepared pie shell.
Meringue:
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
Use a stand mixer or hand mixer to beat egg whites with cream of tartar until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form. Use a spatula to spread over the coconut filling all the way to the edges. Use the spatula to make peaks in the meringue. Sprinkle with 1/3 cup shredded coconut.
Bake at 350 degrees for 10 minutes, or until meringue is set and coconut is lightly toasted. Remove from oven and let cool on a wire rack until room temperature. Refrigerate for 4 hours until filling is firm and set. After serving, store leftovers in the refrigerator. Enjoy!
1 - 15 oz. can cream of coconut (found on baking or non-alcoholic bottle mixes aisle)
1 1/2 cups heavy cream
3 egg yolks (save whites for meringue)
1/2 cup sugar
1/3 cup corn starch
1/4 tsp salt
1 1/4 cups shredded coconut
1 tsp pure vanilla extract
1 deep dish pie shell, baked
Preheat oven to 400 degrees. Prick prepared pie shell with fork and bake for 12-14 minutes, or until golden brown. Remove from oven and let cool on wire rack. Lower oven temperature to 350 degrees.
In a medium saucepan, combine the cream of coconut, heavy cream, egg yolks, sugar, corn starch, and salt. Bring to a boil over medium low heat, stirring or whisking often. This may take a while, but be patient and don't turn up the heat.
When mixture comes to a boil, turn heat down to low and stir constantly until thickened to the consistency of pudding or custard. Remove from the heat, and stir in the shredded coconut and vanilla. Pour into the prepared pie shell.
Meringue:
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
Use a stand mixer or hand mixer to beat egg whites with cream of tartar until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form. Use a spatula to spread over the coconut filling all the way to the edges. Use the spatula to make peaks in the meringue. Sprinkle with 1/3 cup shredded coconut.
Bake at 350 degrees for 10 minutes, or until meringue is set and coconut is lightly toasted. Remove from oven and let cool on a wire rack until room temperature. Refrigerate for 4 hours until filling is firm and set. After serving, store leftovers in the refrigerator. Enjoy!
Glazed Chocolate Cake Donuts
Donut Ingredients:
2 3/4 cups Devil's Food cake mix
2 T unsalted butter, melted
3/4 cup buttermilk
2 eggs
Preheat oven to 400 degrees. Spray donut pan with non-stick cooking spray.
In a large stand mixer bowl, add all ingredients and mix on medium speed for 1 minute until smooth. Transfer batter into large resealable bag, snip the corner, and pipe into donut pan, filling 2/3 of the way full. Note: This recipe makes 12 donuts, so you will need to make in two batches if you only have one donut pan like me.
Bake for 9 minutes, or until donuts have risen and spring back to touch. Let cool in pan for 2 minutes, then turn pan upside down over parchment paper. Let donuts cool while you make the glaze.
Vanilla Glaze Ingredients:
4 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
In a medium saucepan over low heat, add all ingredients and stir until smooth. Place a donut into vanilla glaze, flip over, and use spatula to help glaze sides of donut. Carefully lift out glazed donut with spatula and place back on wax paper. Quickly add sprinkles before the glaze dries. Repeat with all donuts. Let glaze dry completely before serving. Enjoy!
2 3/4 cups Devil's Food cake mix
2 T unsalted butter, melted
3/4 cup buttermilk
2 eggs
Preheat oven to 400 degrees. Spray donut pan with non-stick cooking spray.
In a large stand mixer bowl, add all ingredients and mix on medium speed for 1 minute until smooth. Transfer batter into large resealable bag, snip the corner, and pipe into donut pan, filling 2/3 of the way full. Note: This recipe makes 12 donuts, so you will need to make in two batches if you only have one donut pan like me.
Bake for 9 minutes, or until donuts have risen and spring back to touch. Let cool in pan for 2 minutes, then turn pan upside down over parchment paper. Let donuts cool while you make the glaze.
Vanilla Glaze Ingredients:
4 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
In a medium saucepan over low heat, add all ingredients and stir until smooth. Place a donut into vanilla glaze, flip over, and use spatula to help glaze sides of donut. Carefully lift out glazed donut with spatula and place back on wax paper. Quickly add sprinkles before the glaze dries. Repeat with all donuts. Let glaze dry completely before serving. Enjoy!
Peach Crisp
Filling Ingredients:
8 fresh peaches, peeled, pitted, and cut into chunks
1/2 lemon, zested and juiced
3 T all purpose flour
1/4 cup packed light brown sugar
2 T sugar
1/2 tsp vanilla extract
pinch of salt
Crisp Topping:
1/2 cup all purpose flour
1/3 cup old fashioned oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/2 tsp cinnamon
6 T unsalted butter, cut into pieces
pinch of salt
Preheat the oven to 350 degrees. Butter the ramekins or dishes you plan to use. Line a baking sheet with foil and place ramekins on top.
In a large bowl, add the peaches and the remaining filling ingredients. Toss well to coat. Divide the filling evenly among ramekins.
In a separate large bowl, add all the topping ingredients. Use a pastry blender or fork to work the butter into the dry ingredients until it resembles coarse meal. Sprinkle evenly on top of peach filling.
Bake for 20-25 minutes, or until filling is warm and bubbly and top is golden brown. Enjoy with a big scoop of vanilla ice cream or whipped cream.
Note: The bake time on the dishes I used was 30-35 minutes.
8 fresh peaches, peeled, pitted, and cut into chunks
1/2 lemon, zested and juiced
3 T all purpose flour
1/4 cup packed light brown sugar
2 T sugar
1/2 tsp vanilla extract
pinch of salt
Crisp Topping:
1/2 cup all purpose flour
1/3 cup old fashioned oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/2 tsp cinnamon
6 T unsalted butter, cut into pieces
pinch of salt
Preheat the oven to 350 degrees. Butter the ramekins or dishes you plan to use. Line a baking sheet with foil and place ramekins on top.
In a large bowl, add the peaches and the remaining filling ingredients. Toss well to coat. Divide the filling evenly among ramekins.
In a separate large bowl, add all the topping ingredients. Use a pastry blender or fork to work the butter into the dry ingredients until it resembles coarse meal. Sprinkle evenly on top of peach filling.
Bake for 20-25 minutes, or until filling is warm and bubbly and top is golden brown. Enjoy with a big scoop of vanilla ice cream or whipped cream.
Note: The bake time on the dishes I used was 30-35 minutes.
Reese's Peanut Butter Ice Cream
Ingredients:
1 cup creamy peanut butter
2/3 cup sugar
1 cup milk
2 cups heavy cream
2 tsp pure vanilla extract
25 mini Reese's peanut butter cups, quartered
In a large stand mixer bowl, cream together the peanut butter and sugar until smooth. Add the milk and beat on low until combined and the sugar is dissolved, scraping down the sides and bottom as needed. Remove bowl from mixer and add the heavy cream and vanilla. Whisk just until combined. Pour into ice cream maker and freeze according to manufacturer's instructions. During the last 5 minutes, add the quartered peanut butter cups. Transfer to an airtight container and freeze for 2 hours until firm. Enjoy!
1 cup creamy peanut butter
2/3 cup sugar
1 cup milk
2 cups heavy cream
2 tsp pure vanilla extract
25 mini Reese's peanut butter cups, quartered
In a large stand mixer bowl, cream together the peanut butter and sugar until smooth. Add the milk and beat on low until combined and the sugar is dissolved, scraping down the sides and bottom as needed. Remove bowl from mixer and add the heavy cream and vanilla. Whisk just until combined. Pour into ice cream maker and freeze according to manufacturer's instructions. During the last 5 minutes, add the quartered peanut butter cups. Transfer to an airtight container and freeze for 2 hours until firm. Enjoy!
Strawberry Popsicles~2 Ways
Strawberry/Pink Lemonade Popsicles:
1 cup strawberries, hulled
1/2 cup prepared pink lemonade
Splenda to sweeten, if needed
Strawberry/Vanilla Yogurt Popsicles:
1 cup strawberries, hulled
1/2 cup Dannon light 'n fit vanilla yogurt
1 tsp pure vanilla extract
Splenda to sweeten, if needed
In a blender, add all ingredients for desired popsicle. Blend until well combined. Pour into popsicle molds and freeze, about 4 hours. Run bottoms of popsicle molds under warm water to help release. Enjoy!
1 cup strawberries, hulled
1/2 cup prepared pink lemonade
Splenda to sweeten, if needed
Strawberry/Vanilla Yogurt Popsicles:
1 cup strawberries, hulled
1/2 cup Dannon light 'n fit vanilla yogurt
1 tsp pure vanilla extract
Splenda to sweeten, if needed
In a blender, add all ingredients for desired popsicle. Blend until well combined. Pour into popsicle molds and freeze, about 4 hours. Run bottoms of popsicle molds under warm water to help release. Enjoy!
Fudge Cookies with Peanut Butter Filling
Cookie Ingredients:
1 Box Pillsbury Devils Food cake mix
1/2 cup vegetable oil
2 eggs
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper, or spray with non-stick cooking spray.
In a large bowl, add all ingredients and stir until well blended. Form walnut size balls and place on cookie sheets. (Makes about 25 cookies)
Bake for 8 minutes, remove from oven and let sit on cookie sheets for another 5 minutes. Transfer cookies to wire rack to cool completely.
Peanut Butter Filling:
1/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1 tsp pure vanilla extract
1 cup powdered sugar
1-2 T milk, as needed
In a large stand mixer, beat butter and peanut butter until combined. Add the vanilla extract and powdered sugar. Mix and slowly add milk as needed. Mix for 3 minutes.
When the cookies have cooled, you can add the peanut butter filling. Roll 1 T peanut butter filling mixture into a ball and place on smooth side of cookie. Place another cookie on top and press lightly to sandwich. Continue and assemble all cookies. Enjoy!
1 Box Pillsbury Devils Food cake mix
1/2 cup vegetable oil
2 eggs
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper, or spray with non-stick cooking spray.
In a large bowl, add all ingredients and stir until well blended. Form walnut size balls and place on cookie sheets. (Makes about 25 cookies)
Bake for 8 minutes, remove from oven and let sit on cookie sheets for another 5 minutes. Transfer cookies to wire rack to cool completely.
Peanut Butter Filling:
1/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1 tsp pure vanilla extract
1 cup powdered sugar
1-2 T milk, as needed
In a large stand mixer, beat butter and peanut butter until combined. Add the vanilla extract and powdered sugar. Mix and slowly add milk as needed. Mix for 3 minutes.
When the cookies have cooled, you can add the peanut butter filling. Roll 1 T peanut butter filling mixture into a ball and place on smooth side of cookie. Place another cookie on top and press lightly to sandwich. Continue and assemble all cookies. Enjoy!
Strawberry Ice Cream
Ingredients:
8 large egg yolks
1 cup sugar
1/4 tsp kosher salt
2 cups 2% milk
2 cups heavy cream
1 T pure vanilla extract
1 lb strawberries, diced small
1/4 cup sugar
In a medium sauce pan off the heat, whisk together egg yolks with 1 cup sugar, and salt until blended. Slowly whisk in the milk. Turn the heat on medium and cook, stirring frequently with a wooden spoon until thickened, about 12 minutes. The mixture should coat the back of wooden spoon when ready. Don't let mixture boil as it will curdle. If it begins to boil, turn heat down to low and stir constantly.
Prepare an ice bath using a large bowl. Place a smaller glass bowl in ice bath and pour thickened mixture through fine sieve into bowl. Stir mixture until chilled. Stir in heavy cream and vanilla extract.
Pour mixture into ice cream machine and freeze according to manufacturer's instructions. Meanwhile, place chopped strawberries and 1/4 cup sugar in bowl and mash using potato masher. Let sit for 10 minutes, then add to churning ice cream.
When ice cream is soft serve consistency, remove to an airtight container and freeze until firm, about 2 hours. Enjoy!
8 large egg yolks
1 cup sugar
1/4 tsp kosher salt
2 cups 2% milk
2 cups heavy cream
1 T pure vanilla extract
1 lb strawberries, diced small
1/4 cup sugar
In a medium sauce pan off the heat, whisk together egg yolks with 1 cup sugar, and salt until blended. Slowly whisk in the milk. Turn the heat on medium and cook, stirring frequently with a wooden spoon until thickened, about 12 minutes. The mixture should coat the back of wooden spoon when ready. Don't let mixture boil as it will curdle. If it begins to boil, turn heat down to low and stir constantly.
Prepare an ice bath using a large bowl. Place a smaller glass bowl in ice bath and pour thickened mixture through fine sieve into bowl. Stir mixture until chilled. Stir in heavy cream and vanilla extract.
Pour mixture into ice cream machine and freeze according to manufacturer's instructions. Meanwhile, place chopped strawberries and 1/4 cup sugar in bowl and mash using potato masher. Let sit for 10 minutes, then add to churning ice cream.
When ice cream is soft serve consistency, remove to an airtight container and freeze until firm, about 2 hours. Enjoy!
Key Lime Coconut Pie
Crust Ingredients:
1 1/2 cups finely crushed graham crackers
7 T unsalted butter, melted
3 T sugar
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a pie dish with non-stick cooking spray.
In a small bowl, stir together all crust ingredients. Press into the bottom and sides of pie dish. You can use a metal measuring cup or small glass to help press firmly up the sides. Bake for 10 minutes. Remove from oven and let cool on wire rack.
Filling Ingredients:
3 large egg yolks, room temperature
One 14-oz. can sweetened condensed milk
1/2 cup key lime juice
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut, plus extra for garnish
In a large stand mixer bowl with whisk attachment, beat the egg yolks until pale and fluffy, about 3 minutes. Slowly pour in the sweetened condensed milk and beat for 5 minutes. Add the key lime juice and vanilla extract and mix until incorporated. Scrape down the sides of bowl and mix. Remove the whisk attachment and stir in 1 1/2 cups shredded coconut. Pour filling into cooled crust.
Bake for 15 minutes, or until filling is set. Place some coconut on a sheet pan to toast while the pie is baking, which will take about 10 minutes. Remove pie from oven and let cool to room temperature on wire rack. Cover with plastic wrap and refrigerate for 4 hours.
When ready to eat, you can make the whipped cream.
Whipped Cream:
1 cup heavy whipping cream
3 T granulated sugar
In a stand mixer bowl with whisk attachment, beat together the heavy cream and sugar until stiff peaks form. Pipe or spread onto pie. Garnish with toasted coconut. Store in the refrigerator.
1 1/2 cups finely crushed graham crackers
7 T unsalted butter, melted
3 T sugar
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a pie dish with non-stick cooking spray.
In a small bowl, stir together all crust ingredients. Press into the bottom and sides of pie dish. You can use a metal measuring cup or small glass to help press firmly up the sides. Bake for 10 minutes. Remove from oven and let cool on wire rack.
Filling Ingredients:
3 large egg yolks, room temperature
One 14-oz. can sweetened condensed milk
1/2 cup key lime juice
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut, plus extra for garnish
In a large stand mixer bowl with whisk attachment, beat the egg yolks until pale and fluffy, about 3 minutes. Slowly pour in the sweetened condensed milk and beat for 5 minutes. Add the key lime juice and vanilla extract and mix until incorporated. Scrape down the sides of bowl and mix. Remove the whisk attachment and stir in 1 1/2 cups shredded coconut. Pour filling into cooled crust.
Bake for 15 minutes, or until filling is set. Place some coconut on a sheet pan to toast while the pie is baking, which will take about 10 minutes. Remove pie from oven and let cool to room temperature on wire rack. Cover with plastic wrap and refrigerate for 4 hours.
When ready to eat, you can make the whipped cream.
Whipped Cream:
1 cup heavy whipping cream
3 T granulated sugar
In a stand mixer bowl with whisk attachment, beat together the heavy cream and sugar until stiff peaks form. Pipe or spread onto pie. Garnish with toasted coconut. Store in the refrigerator.
Mini Banana Bread Loaves
Ingredients:
3 bananas, smashed
1 banana, diced
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 sticks unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a mini loaf pan with non-stick cooking spray.
In a large stand mixer bowl, beat together the smashed bananas, granulated sugar, and brown sugar. Add the melted butter and mix well. Add the eggs and vanilla extract and mix. Sift the flour, baking soda, salt, and cinnamon into the wet ingredients. Turn mixer on just to combine.
Pour mini muffin loaves 3/4 of the way full into prepared pan. You will have a little batter leftover. I made a jumbo banana muffin also! Bake for 28-32 minutes, or until tester comes out clean. Enjoy!
3 bananas, smashed
1 banana, diced
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 sticks unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a mini loaf pan with non-stick cooking spray.
In a large stand mixer bowl, beat together the smashed bananas, granulated sugar, and brown sugar. Add the melted butter and mix well. Add the eggs and vanilla extract and mix. Sift the flour, baking soda, salt, and cinnamon into the wet ingredients. Turn mixer on just to combine.
Pour mini muffin loaves 3/4 of the way full into prepared pan. You will have a little batter leftover. I made a jumbo banana muffin also! Bake for 28-32 minutes, or until tester comes out clean. Enjoy!
Vanilla White Chocolate Chip Strawberry Ice Cream
Ingredients:
1 cup milk
2/3 cup sugar
dash of salt
5 large egg yolks
2 cups heavy cream
2 tsp vanilla extract
1/4 cup white chocolate chips
1 lb strawberries, hulled and chopped
In a medium sauce pan, heat the milk, sugar, and salt over medium heat until sugar is dissolved. Place egg yolks in a glass bowl. Whisk, then slowly stream in 1/2 cup of the warm milk mixture while constantly whisking. This will temper your egg yolks. Pour mixture back into sauce pan and reduce heat to low. Stir until mixture thickens and can coat the back of your wooden spoon. Place a fine mesh strainer over glass bowl from earlier, and pour thickened custard mixture through to remove any thickened egg. Place bowl in the refrigerator until cooled, about 30 minutes.
Get your ice cream machine ready. Stir the heavy cream and vanilla extract into the cooled custard mixture. Pour into your ice cream machine and freeze according to manufacturer's instructions. During the last 10 minutes of freeze time, add the white chocolate chips and strawberries to ice cream. Store in an airtight container and place in freezer to set up completely. Enjoy!
1 cup milk
2/3 cup sugar
dash of salt
5 large egg yolks
2 cups heavy cream
2 tsp vanilla extract
1/4 cup white chocolate chips
1 lb strawberries, hulled and chopped
In a medium sauce pan, heat the milk, sugar, and salt over medium heat until sugar is dissolved. Place egg yolks in a glass bowl. Whisk, then slowly stream in 1/2 cup of the warm milk mixture while constantly whisking. This will temper your egg yolks. Pour mixture back into sauce pan and reduce heat to low. Stir until mixture thickens and can coat the back of your wooden spoon. Place a fine mesh strainer over glass bowl from earlier, and pour thickened custard mixture through to remove any thickened egg. Place bowl in the refrigerator until cooled, about 30 minutes.
Get your ice cream machine ready. Stir the heavy cream and vanilla extract into the cooled custard mixture. Pour into your ice cream machine and freeze according to manufacturer's instructions. During the last 10 minutes of freeze time, add the white chocolate chips and strawberries to ice cream. Store in an airtight container and place in freezer to set up completely. Enjoy!
Subscribe to:
Posts (Atom)