Now you're cooking with comics. 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. Buttery Popcorn Ice Cream Makes 1 quart 2 cups heavy cream2 cups whole or 2% milk, divided6 cups popped buttered popcorn*6 egg yolks 2/3 cup sugar1/4 teaspoon table salt1/2 teaspoon pure vanilla extractHomemade Cracker Jack, to serveCaramel Sauce, to serve Heat cream and 1 cup of the milk in a heavy sauce pan over medium heat until just scalded. Return the milk to the sauce pan and return heat to medium. Reduce heat to low/medium-low. Chill the mixture in the refrigerator until completely cool, stirring occasionally, about 2 hours. *I used 1 (3.5 ounce) bag of Newman's Own Buttered Popcorn.
Cheesecake Stuffed Strawberries | - StumbleUpon Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!
Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
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. We also take a tip from Ree Drummond the Pioneer Woman and recommend pouring the glaze over the rolls while they're still warm. No-Knead Pumpkin Rolls with Brown Sugar Glaze makes 16 to 18 rolls For the dough: 1/4 cup water 1 scant tablespoon yeast (1 package) 1 cup milk 1/2 cup butter 1/2 cup sugar 1 15-ounce can pumpkin puree 1 1/2 teaspoons kosher salt 5 1/2 cups all-purpose flour For the filling: 1/2 cup butter 1 cup packed brown sugar 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 2 cups pecans - toasted, chopped, and divided in half (optional) For the glaze: 1/4 cup butter 1/2 cup milk 1 cup brown sugar pinch salt 2 1/2 cups powdered sugar
Chocolate Cupcakes with Flaming Strawberries - StumbleUpon Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Oven-Baked Caramel French Toast This Mother’s Day, treat your mom to a special brunch… Make her this delicious french toast! Personally, this is a very special Mother’s Day for me, since I am now the proud mother of both a son and a daughter. My little girl will be 3 weeks old this Saturday, the 7th. She is quite precious, and I am loving every second of being a mother of two! I made this for my mom when she recently visited a few weeks ago after the birth of my daughter. Begin by making the caramel layer… It’s simple: sugar and butter. Next, slice up your french bread. Now that you know how many slices will fit, pour the caramel into the dish. The egg mixture can be combined by hand with a whisk, but it’s so simple to put everything in a blender. Chill the bread in the refrigerator overnight. Let it sit on the counter while you preheat the oven, and then bake until the bread gets to be light golden brown. Flip a piece of toast over onto a plate so the caramel is on top, and serve while hot! Caramel Sauce 1/2 cup butter
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. 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. I'm pleased to report my final attempt was a success: I cut the amount of pumpkin to 1/4 cup and upped the spices to boost the "autumnal" flavor. The verdict's in — I'd love to get these in my trick-or-treat basket today! Pumpkin Spice Rice Krispie Treats serves 12 Butter a 9x13-inch baking dish (or a smaller dish — see Note below). In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Press the mixture into the greased rectangular baking dish. (Images: Nealey Dozier)
Oreo Fudge Bars Well, first of all, I’m having a fantastic time in New York, even if it is our third time here in three years. We were in the city for one night, then Brooklyn for 2 nights, and now we’re visiting some of Kramer’s family in Westchester. I should also mention that Kramer and I got engaged on January 2nd while in Central Park! Anyway, these bars are out of this world. You don’t need much. Crush your Oreos in a food processor (ideally) or by hand with a rolling pin or some other bludgeoning object (what I did). Mix the melted butter in with the crushed cookies, press into your prepared pan, and set aside. Melt together the chocolate chips, semi-sweet chocolate chips, vanilla, and condensed milk. Pour the mixture over the cookie base and spread until even. Coarsely chop the remaining cookies and add to the extra 1/2 cup of chocolate chips (I did 1/4 cup chocolate chips and 1/4 cup white chocolate chips). And press that on top of the chocolate mixture. I need to make these again soon!
Espresso Chocolate Mousse | Flour Child Last night, it rained. It sounded like magic and love and dreaming and soup and kittens. I put on my fluffiest sweatshirt and cuddled up in bed and watched super classy shows like Jersey Shore and Teen Mom 2. Keepin’ things elegant, you know. I was joyous; absolutely blissful. No amount of Gossip Girl was going to help me and I knew it, so I gave in. It’s like eating chocolate clouds off a spoon. Espresso Chocolate Mousse 4 ounces bittersweet or semisweet chocolate, cut into pieces 2 tablespoons unsalted butter 1/2 teaspoon instant espresso powder 2 large eggs, seperated 1/8 teaspoon cream of tartar 3 tablespoons superfine sugar, divided 1/2 teaspoon pure vanilla extract 1/2 cup heavy whipping cream Set a medium sized bowl in the freezer- you will use this later to whip the cream. In a medium sized bowl set over a saucepan of simmering water, melt the chocolate, butter, and espresso powder. In yet another medium sized bowl, whip the two egg whites and cream of tartar on medium speed until foamy.
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. 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. Now if only there had been fries... Homemade Chocolate Frosty Makes 1 quart 2 cups whole milk1/2 cup (4 ounces) chocolate syrup1 (7 ounce) can sweetened condensed milk1/2 cup heavy cream1/2 teaspoon pure vanilla extract Whisk together the milk, chocolate syrup, and condensed milk, and refrigerate until chilled, at least one hour. Serve immediately, or transfer to a covered, freezer-safe container and freeze. It's Reader Request Week at The Kitchn!