Brownie Ice Cream Sandwiches. “Actually, George Sr. was in the kitchen trying to soothe himself with an ice cream sandwich…” What better way to start off my Arrested Development-themed week than with ice cream sandwiches!
Right?! There is an ice cream sandwich machine in the visiting area of the prison where George Bluth Sr. is imprisoned. Starting there and continuing throughout the entire series, George Sr. can often be seen eating an ice cream sandwich. No Arrested Development-themed party would be complete without them. Apple Crisp For One (Microwave Oven) Restaurant Copycat Recipe: Homemade Wendy's Chocolate Frosty Recipes from The Kitchn.
It's Reader Request week, and I'm looking forward to the posts we have scheduled.
You asked, we answered. With all the great ideas you guys sent in, I had a tough time choosing just one. But one reader's suggestion sparked my interest the most—DIY versions of famous restaurant recipes! Call me crazy, but the one I settled on is the pleasantly cool and icy cocoa shake known as the Wendy's frosty. You all have probably figured out by now how much I love recreating recipes. Last weekend I was honored to attend my fiance's family reunion in Dothan, Alabama. The Alabama heat (and perhaps the booze) kept the crowd hungry, so the sound of ice cream churners cranking up was like music to our ears.
Sure enough, the damn stuff tasted just like a Wendy's Frosty. Pumpkin Spice Rice Krispie Treats. Happy Halloween, y'all!
While I love this spooky holiday as much as the next girl, I'm not really into all of the creepy crawly treats that seem to pop up this time of year. Eyeball cupcakes? Not so much. Blood punch? I don't think so. This year I wanted to make a celebratory snack that was festive but not freaky. My initial idea was to use fresh pumpkin puree and homemade marshmallows, but that would defeat the idea of both quick and easy. After a little investigating, I decided to reduce the pumpkin to remove some of the water content. No-Knead Pumpkin Rolls with Brown Sugar Glaze. Fall isn't really here until the first batch of pumpkin breakfast rolls are out of the oven, don't you agree?
We love pulling them apart while still warm, and breathing in that spicy pumpkin-scented steam. We save the soft middle for last and then lick all the glaze from our fingers. This no-knead version is perfect for making ahead. The dough can rise for anywhere from one to three hours to fit your schedule. The risen dough is easiest to work with if you can refrigerate it for at least an hour, though you can shape and bake the rolls right away if you need to. Buttery Popcorn Ice Cream Recipes from The Kitchn. Ice Cream Week at The Kitchn seemed like the perfect opportunity to test out my own version of popcorn ice cream (using that very same vanilla base), and I'm so pleased with the results.
I especially love when a recipe I develop transitions perfectly from restaurant to home. It just goes to show that any cook is capable of pastry chef-worthy desserts! Don't be afraid to branch out with this one. Sticky Lemon Rolls with Lemon Cream Cheese Glaze Recipes. They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon.
But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth. " Cinco de Mayo piñata cookies. S’more Pie. One 9-inch pre-made graham cracker pie crust For chocolate filling: 7 oz. bittersweet chocolate (not more than 70% cacao), finely chopped 1 cup heavy cream 1 large egg, at room temperature for 30 mins For marshmallow topping: 1 teaspoon unflavored gelatin ½ cup cold water ¾ cup sugar ¼ cup light corn syrup ½ teaspoon vanilla Vegetable oil, for greasing Unwrap the pie shell and place it on a cookie sheet.
Preheat the oven to 350ºF. First make the chocolate filling by placing the chopped chocolate in a large bowl. Bring the heavy cream to a boil in a heavy saucepan then pour it over the chopped chocolate and let it sit for 1 minute. Giant S’mores Stuffed Chocolate Chip Cookies. I swear I wasn’t going to do this.
I wasn’t going to stuff something inside of something else. It was too trendy. And then, not trendy at all. (Neither of which I’m actually about, anyway.) But I succumbed to the pressure of a college kid who just finished finals. S’More Shake. S’More Shake Holy hotness, New York City.
It’s a summer of triple digit temperatures, when few foods sound appetizing thanks to the fact that you could cook them on the city’s sidewalks. The only solution? A no-cook culinary repertoire loaded with freezing favorites, like this campfire classic turned chilled treat. It’s chocolate meets toasted mallow with a graham cracker crunch, and it’s a celebration of the gooey glory of summer without burners or a bonfire. Blend up a batch of S’more Shakes and get ready for my upcoming arsenal of no-cook favorites. Red Velvet Crêpes.
I rolled my eyes at the red velvet cake trend, but now I can’t get enough.
I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder.
If you add more baking powder, and omit the baking soda, you’ll end up with a heavy and dense crepe. Whoopie Pies: The Return of a Classic. For the cakes: 1 package chocolate cake mix 1 cup sour cream 1/3 cup vegetable oil ¼ cup water ¼ cup sugar 4 large eggs 1 teaspoon vanilla For the buttercream: 3 large egg whites ¾ cup powdered sugar 2 sticks butter, at room temp ¾ teaspoon pure vanilla extract ¼ teaspoon salt Preheat the oven to 350°F. In a stand mixer, combine the cake mix, sour cream, oil, water, sugar, eggs and vanilla. Blend the ingredients together on low speed for one minute. Using an ice cream scoop or spoon, scoop out 24 mounds of the batter onto cookie sheets lined with parchment paper. Bake for 10 to 12 minutes until the tops spring back when touched. Next, prepare the buttercream by bringing a large pot with an inch or two of water to a boil over high heat.
Combine the egg whites and sugar in a smaller pot and place it over the larger pot of boiling water. Beat the dissolved sugar mixture on high speed until it doubles in volume and becomes thick and shiny.