Apple cider ice cream - Home - A Sweet Simple Life. Thanksgiving calls for pies... pies galore! Apple pie, pumpkin pie, cranberry pie, pecan pie, chocolate pie! And pie calls for ice cream! Rise up to that call with a batch of homemade apple cider ice cream. This is honestly one of the easiest and most delicious things I have ever made... in. my. life. Please make it. Make it right now! Apple Cider Ice Cream Ingredients : 1 14 oz. can sweetened condensed milk 2 teaspoons vanilla extract 1 packet of instant apple cider (I used Alpine Spiced Apple Cider ) 2 cups heavy whipping cream Caramel bits (optional) Prep Time : 15 minutes Freezer Time : 3 hours Yields : 6 servings of Decadent, Creamy Ice Cream First, gather your ingredients especially your most important ingredient, vanilla. In a small bowl, mix condensed milk, instant cider, and vanilla.
In a separate, larger bowl, beat heavy cream until thick peaks begin to form. Gently, fold half of milk mixture into heavy cream. Stir for a few minutes until creamy... so creamy! Key Lime Cupcakes. I was flipping through old issues of Bon Appetit when I spied a colorful, playful looking green cupcake topped with a mound of icing. To say it looked delicious was a gross understatement. But would it really taste as good as it looked? Only one way to find out. . . Frankly, I think it’s better. I made a changes to the recipe based on ingredients I had on hand, as well as just my own experience making cupcakes (Remember when I was determined to come up with a recipe better than Sprinkles?
I made so many cupcakes back then that I don’t think twice about playing around with cake ingredients anymore.) These cupcakes remind me of lime sherbet, which I had a LOT of this summer. Key Lime Cupcakesadapted from Bon Appetit, Sept 2008 Print Recipe Icing: 1 stick cool unsalted butter, cut into 8 pieces 8 ounces cream cheese (room temperature), cut into 8 pieces 2 ¼ cups powdered sugar, sifted 1 tablespoon key lime zest Preheat oven to 350*F. Bake 20-25 minutes. Makes 12-14 cupcakes. Your Cup of Cake: Homemade Oreos. (Updated photo from my March 2014 cookbook, see how I took the photos in my Photography Lesson #2 post) The Story: I will try desserts that I have at parties, and think to myself “I can make this better.”
Is that bad? Maybe. Or maybe it’s just a sign of an obsessive baker. The first time I had these, they were good. But the cookies were ov er baked and the filling had way too much sugar. This recipe is so easy and always gets rave reviews. If you love Oreos, you will think these are the Oreos from heaven. If you want to make the cookie look a little classier, you can just top a single cookie with the filling, and place a raspberry or slice of strawberry on top. Ingredients Cookies: 1 box Devil's Food Cake Mix, I prefer Pillsbury 2 eggs 1/3 cup oil Filling: 4 ounces cream cheese, softened 1/4 cup butter, softened 1 1/2 - 2 cups powdered sugar 1/2 teaspoon vanilla extract Directions 1. 2. 3. 4. 5. 6. 7. ! 8. Place cookies in a tupperware and chill for at least an hour. Copyright © YourCupofCake. Your Cup of Cake: Pumpkin Muffins with Cream Cheese Centers. The Story: Have you heard about the pumpkin situation?
Well I’m not sure if it’s true, but there is going to be a shortage of pumpkin! Ah! The world must be coming to an end. When I heard about this last year, I honestly started to panic because I love pumpkin things so much. Pumpkin pie, pumpkin muffins, pumpkin ice cream, pumpkin cookies, I even put pumpkin in my Slimfast shakes. So now every time I go to the grocery store, I buy a can of pumpkin, so that if this shortage really does happen, I will be prepared. To celebrate the start of the Fall season, I broke into my incredible pumpkin stash and found this beautiful recipe.
Pumpkin Muffins with Cream Cheese Centers Muffins: 3 cups flour 3-4 teaspoons pumpkin (or apple) pie spice, whatever you have will do 1 teaspoon salt 1 teaspoon baking soda 4 eggs 1 ¼ cups oil 2 cups sugar 2 cups pumpkin puree Filling: 8 oz cream cheese 3/4 cup powdered sugar Streusel Topping: ½ cup sugar ¼ cup flour 4 tablespoons cold butter, cubed 1 ½ teaspoon cinnamon Directions: Your Cup of Cake: Cinnamon Toast Crunch Cupcakes. New Photo from my cookbook “Your Cup of Cake” The Story: Whenever I see cinnamon sugar, I tend to laugh at myself a little bit.
When I was 10 years old, I remember being in the kitchen on a Saturday morning and making myself a piece of cinnamon sugar toast. But our little glass jar of cinnamon sugar was empty. I promptly walked down the long hallway to my brother in the TV room and asked, “Paul, how do you make cinnamon sugar?” And he said, “Think about it.” [end-story] Cinnamon Toast Crunch Cupcakes Ingredients Cinnamon Cake: 3 eggs 1/3 cup oil ¾ cup buttermilk 1 teaspoon vanilla extract ¾ cup sour cream Vanilla Cake Mix (not white cake mix) 1 ½ teaspoon cinnamon (There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it) Cinnamon Toast Crunch Buttercream: 8 oz cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 3 cups powdered sugar 2/3 cup Cinnamon Toast Crunch powder (Crush the cereal in a bag and then sift out 2/3 cup) 1. 2. 3. Burguer cupcakes in Cupcakes and muffins recipes, step by step instructions of how to cook and bake.
Delectable Foods / apple sandwhich with granola, peanut butter, and choco chips. Strawberry rice krispie cupcake treats - Dirty Laundry - {the blog} Friday night I did a little experiment and made strawberry rice krispie treats in cupcake shapes with strawberry icing! My husband has been requesting using strawberry marshmallows in rice krispie treats for some time now. I didn't think it would be that good. But Friday we saw strawberry marshmallows in the grocery store and I decided to give in and try it. Then he decided he wanted strawberry icing on it to. WHAT?!? I didn't think icing would be good on a rice krispie treat. I melted one 10 oz package of strawberry marshmallows and 3 tablespoons of butter in a pot. Meanwhile I measured out six cups of rice krispies and buttered my large muffin pan. The strawberry marshmallows and better got REALLY pink! I mixed in the rice krispies. I pressed the mixture into the cupcake tin. Here they are ready for the icing. The Betty Crocker icing was nice and light.
They came out delicious! Next time I would use a regular size muffin pan. And I would do it for a party. It was a fun experiment! S'mores Candy Bars. Chocolate again today! In fact, we're making candy bars at the Humble household. Over the last year I've noticed an increasing number of custom candy bars being offered online. Candy makers have finally put a choke hold on chocolate lovers by offering to craft their ultimate, personal chocolate bar. Who can resist that? Chocolate, any way YOU want it. To think, for so many years I raged at the world for denying my cravings for chocolate with chili and gummy bears.
Now the retail market is finally reaching out to me and my bizarre cravings. Of course, making personalized chocolate bars is something that we've had the ability to do for ages. Really, the only tool you will need is a chocolate bar mold. **A warning though, owning a chocolate mold may turn you into Willy Wonka--only crazier. Occasionally though, you'll hit on something that has a little appeal… like a s'mores candy bar. Special tools:chocolate bar moldkitchen torch (optional) That's bad. Thank you Jacques! Fun with fire! Enjoy! Blueberry Lemon Cheesecake Cupcakes. Cream cheese can make anything amazing, in my opinion. Bagels, frosting, a root canal… I’m betting that cream cheese could even fix the economy. So when Mike and I were at the grocery store awhile back and saw blueberry cream cheese muffins, we had to try them.
They were good, but not as delicious as they should’ve been — not homemade delicious, and not cupcake delicious. I thought I’d try my hand at my own version — blueberry cream cheese cupcakes, with some lemon added in for good measure. These cupcakes are fresh, creamy, and sweet. This Is Just To Say by William Carlos Williams I have eaten the plums that were in the icebox and which you were probably saving for breakfast Forgive me they were delicious so sweet and so cold Blueberry Lemon Cheesecake Cupcakes Recipe By: Compiled and adapted by me, from: -Gloria Bradley (cupcakes, adapted) -Joy of Baking (cheesecake filling) -Mom (buttercream, slightly adapted) Yields: 12-15 cupcakes Directions: Blueberry Lemon Cupcakes: Preheat oven to 350°.
Willow Bird Baking. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?) , you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow). It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I know my students are to blame for this plague! I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. And I’m not even going to mention the amount of this cookie dough I consumed over the weekend.
If nothing else, cookie dough is good for the soul. And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! So, in summary: I’m sick. Safe-to-Eat Sugar Cookie Dough. White Chocolate Cranberry Oat Bars. After a couple of recipes filled with candy (and a chicken for French Fridays with Dorie!)
, I decided to add some fruit to a recipe. Afterall, Monet loves fruit and since this is a guest post for Monet, she deserves a little fruit in her dessert! I do remember that sweet Baby Ryan loves his oatmeal so I decided to throw in lots of oats just for him! And it’s about time I get back to sweet things for sweet people. Monet and Baby Ryan both deserve the sweetest dessert. Not to mention, with the Holidays coming up (Thanksgiving, the holiday that makes me anxious…more on that later) and Christmas (the holiday I LOVE!) In a mixing bowl with the paddle attachment (you can do this by hand too) mix together 1 cup of flour, 1/8 teaspoon of kosher salt, 1/4 teaspoon of baking soda, 1 cup packed light brown sugar and 1/2 cup of softened unsalted butter.
Mix it until it’s somewhat combined. At this point, I like to throw the mixture in a bowl. Mmmm oat dough. Press it down with your hands like so. Twix Cheesecakes – Gingerbread Bagels - StumbleUpon. Rainbow Cake in a Jar | The Family Kitchen - StumbleUpon. I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic?
While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days.
Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls. Recipage.