Milk Chocolate Buttercream

Makes enough frosting for 24 cupcakes or a layered 8 or 9 inch cake. 

1 C. unsalted butter, softened
2 ½ C. powdered sugar
4 quality milk chocolate candy bars (1.55 oz. each), chopped
¼ C. heavy whipping cream
½ tsp. vanilla extract
½ to 1 teaspoon salt 

Put the chopped milk chocolate bars into a small bowl. Heat the chocolate in 20 second increments in the microwave, stirring after each increment, until chocolate is melted. Let cool.

Add butter to the bowl of a stand mixer. Cream until light and fluffy, a few minutes. Add powdered sugar, and cream again until light and fluffy. Add in the whipping cream and vanilla gradually while mixing. Beat in the cooled melted milk chocolate, and beat for another 2-3 minutes until well incorporated and fluffy.

Snickerdoodle Ice Cream

Makes 1 quart. 
Adapted From Alton Brown.

2 cups half-and-half
1 cup whipping cream
1 cup minus
2 tablespoons sugar

2 tablespoons peach or apricot preserves
1/2 vanilla bean, split and scraped

2 cinnamon sticks

1/4 teaspoon ground cinnamon

Combine all ingredients in a large saucepan and place over medium heat. Bring the mixture just barely to a simmer and remove from the heat. Allow the mixture to cool slightly.

Pour the mixture into a lidded container and refrigerate mixture overnight.

Freeze mixture in ice cream freezer according to unit's instructions. Once the ice cream is soft serve consistency, spoon the mixture back into a lidded container and let harden in the freezer. 

Strawberry Lemonade Bars

Makes 24 bars. 

Crust:
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt

Filling:1 cup fresh lemon juice
Zest of 1 lemon
3/4 cups strawberries, hulled 
1 1/4 cups sugar
4 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.

Crust: 
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until combine. Dump into prepared pan and press into an even layer. Bake for about 15 minutes, until set at the edges.

Filling:
While the crust bakes, prepare the filling.  In the bowl of a food processor, add strawberries and lemon juice and pulse until pureed. Add lemon zest, sugar, and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set. The top will be beginning to brown very lightly. 

Cool completely before slicing and use a damp knife to ensure clean slices. Sprinkle with powdered sugar. Store bars in the refrigerator.

Perfect Apple Crisp

Notes: this has a nice, thick, crumbly crust. For a thinner and lighter crust, make 1/2 or 3/4 of a recipe for the crust and a full recipe for the apples.

Makes 1 9x13 inch pan of apple crisp.

Apples:
10 granny smith apples, peeled, cored, and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 cup water

Crust:
2 cups quick cookie oats
2 cup all-purpose flour
2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, melted

Preheat the oven to 350 degrees F.

Place the sliced apples in a 9X13 inch pan. Mix the white sugar, 1 tablespoon flour, and ground cinnamon together, and sprinkle over apples. Toss to coat. Pour water evenly over apples.

Combine all crust ingredients together, stirring to combine. Crumble evenly over the apple mixture.

Bake in pre-heated over for about 45 minutes, until apples are soft and crust is golden brown. Serve warm with vanilla ice cream.



 

Salted Caramel Rice Krispies

Notes: a little more work than the standard rice krispies, but these are the best we have ever had. 

From acozykitchen.com.

1/2 cup sugar
2 tablespoons water
2 tablespoons butter
1/4 cup heavy cream
1/8 teaspoon salt
3 tablespoons butter
1 (10-oz) package marshmallows
6 cups rice krispies

Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark amber color, swirling as it begins to brown to distribute the sugar. Be careful not to burn. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter and whisk in. Add the warmed cream and whisk vigorously. Add the salt and set aside.

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add the caramel and stir until thoroughly combined.

Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. 

Funfetti Cupcakes

Notes: this is the best white cake recipe I have tried, and could easily be made without the sprinkles for a plain white cupcake. It would be excellent as a rainbow chip cupcake as well, using the recipe for homemade rainbow chips found here.

Makes 2 dozen cupcakes. 
From annie-eats.com.

1 cup whole milk, divided
6 large egg whites
1 tablespoon vanilla extract
¼ teaspoon almond extract
2¾ cups  cake flour, sifted
1½ cups sugar
1 tablespoon plus 1 teaspoon baking powder
¾ teaspoon salt
12 tablespoon unsalted butter, at room temperature
½ cup multi-colored sprinkles 
Buttercream Frosting 

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  

In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts.  Whisk to blend.  

In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt.  Mix briefly on low speed until combined.  Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.  Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more.  With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition.  Scrape down the bowl as needed.  Fold in the sprinkles.

Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 16-18 minutes.  Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.

The Best Chocolate Sheet Cake

Notes: this cake is amazingly moist and not overwhelmingly chocolatey. It is rich though and does serve a lot.

Serve 24. 

Cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
4 tablespoons cocoa powder
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1/2 cup finely chopped pecans
1-3/4 sticks butter
4 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb (minus 1/2 cup) powdered sugar--this equals about 3 1/2 cups

Preheat oven to 350 degrees F. Grease a large (18in x 13in) sheet pan.

In a large mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add in cocoa and stir. Add boiling water, and allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into the butter/chocolate mixture. Pour into prepared pan. Bake for 20 minutes.

While cake is baking, make the frosting. Melt butter in a saucepan. Add cocoa and stir until combined. Remove from heat. Add milk, vanilla, and powdered sugar and stir together. Add the pecans. Pour over warm cake.

Dr. Pepper Oatmeal Cake with Pecan Coconut Icing

Notes: root beer can be substituted for the Dr. Pepper. This cake would also be great with a cream cheese frosting.

Serves 16.
From The Homesick Texan. 

Cake:
1 1/4 cups Dr Pepper (not diet)
1 cup rolled oats (not instant)
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs, beaten
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
1/4 teaspoon kosher salt

Icing:
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup buttermilk or half and half
1/4 teaspoon ground cinnamon
Pinch of salt
1 cup shredded coconut
1 cup roughly chopped pecans

Preheat the oven to 350 degrees F. and grease a 9x9 cake pan. 

Pour the Dr Pepper over the oats and let it sit for 10 minutes or until the oats are hydrated.

Cream together the butter, granulated sugar and brown sugar until well blended. Add the beaten eggs and vanilla and stir until fluffy. Sift together the flour, baking soda, cinnamon, allspice, nutmeg and kosher salt. Add flour mixture and Dr Pepper and oatmeal to the creamed butter and eggs, and stir until a thick batter is formed.

Pour the cake batter into the pan, and bake uncovered for 35-45 minutes, or until an inserted knife comes out clean.

Ten minutes before the cake is done, make the icing. On low heat, melt the butter, and then stir in the brown sugar, buttermilk, cinnamon, salt, coconut and chopped pecans.

When the cake is done, turn on the broiler. While still warm, spread on top of the cake the icing, and place the iced cake under the broiler for 15-30 seconds are until lightly browned.

Dulce de Leche Ice Cream

Notes: this ice cream is incredibly creamy and really, really delicious. It is the best homemade ice cream I have had. 

Makes 1.5 quarts.
From epicurious.com.

2 cups whole milk
1 cup heavy cream
1 lb. dulce de leche (about 1 2/3 cup)
1/8 teaspoon vanilla extract
3/4 cup chopped pecans, glazed (could also just use toasted, but glazed adds a nice crunch)

Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.

Freeze mixture in ice cream maker until almost firm, then fold in pecans.

Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

Key Lime Pie

Makes 1 9-inch pie.

1 (9 inch) prepared graham cracker crust (homemade or store-bought)

3 cups sweetened condensed milk

½ cup sour cream

¾ cup key lime juice (juice of about 20 key limes)

1 tablespoon grated lime zest

Whipped cream

Preheat oven to 350 degrees F.

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.

Bake in preheated oven for 5-10 minutes, until tiny pinhole bubbles burst on the surface of the pie. Do not brown. Chill pie thoroughly before serving, ideally overnight. Serve with whipped cream.

Perfect Cheesecake

Makes 1 large, 16 serving cheesecake.

From Dorrie Greenspan, Baking: From My Home to Yours.

Crust:

2 cups of Graham cracker crumbs

2 Tbsp sugar

Pinch salt

5 Tbsp unsalted butter, melted

Filling:

2 pounds cream cheese, room temperature

1 1/3 cup granulated sugar

Pinch of salt

2 teaspoons vanilla

4 large eggs

2/3 cup sour cream

2/3 cup heavy whipping cream

Sour Cream Topping:

1 cup sour cream

¼ cup powdered sugar

½  teaspoon vanilla

Special Equipment Needed:

9-inch, 2 3/4-inch high springform pan

Heavy-duty, 18-inch wide aluminum foil

A large, high-sided roasting pan

Crust:

Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water could get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.

Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in melted butter.

Put all but about 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs on the bottom and up the sides of the pan, using your fingers, until the crumbs are a nice even layer

Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

Filling:

Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated.

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan, to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. Cook at 325°F for 1 1/2 hours.

Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour.

Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Topping:

Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

 Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture.

Toasted Marshmallow Milkshake

From Spike Mendelsohn.

Makes 2 small or 1 large milkshake.

6-8 large marshmallows

3 large scoops vanilla ice cream

1/2 cup of milk

1/2 teaspoon vanilla extract

Place marshmallows on a skewer and toast over a gas burner until browned. If you don’t have skewers or a gas range, you can toast the marshmallows on a sheet tray in the broiler for 2 or 3 minutes, keeping a close eye on the marshmallows as they’re in the oven. Place on a plate to cool slightly.

In a blender mix together ice cream, milk, vanilla extract and toasted marshmallows. Save one or two toasted marshmallows to top the milkshake(s). Blend well. Add more milk or ice cream if needed to adjust the thickness of the shake. Pour into glasses and top with toasted marshmallows. Serve immediately. 

Peanut Butter Banana Cream Pie

Adapted from Matt Lewis and Renato Poliafito, epicurious.com.

Serves 8-10.

Vanilla Wafer Crust:

6 ounces vanilla wafer cookies

6 tablespoons chilled unsalted butter, cut into ½ inch cubes

2 tablespoons sugar

Vanilla Pudding Filling:

½ cup sugar

2 ¼ tablespoons cornstarch

1/8 teaspoons salt

1 ½ cup heavy whipping cream

¾ cup whole milk

3 large egg yolks

1 vanilla bean, split lengthwise

1 ½ tablespoon unsalted butter

5-6 firm but ripe bananas, divided

Peanut Butter Layer:

5 ounces cream cheese, room temperature

3/4 cup powdered sugar

1 ½ teaspoon vanilla extract

½ cup creamy peanut butter

1 cup chilled heavy whipping cream

For vanilla wafer crust:

Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute. Transfer to 9-inch-diameter deep pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust down with back of spoon if puffed. Cool crust completely.

For vanilla pudding filling:

Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding boils and is thick, about 10-15 minutes. Add butter and stir until melted. Strain if desired. Thinly slice 4 or 5 bananas on the diagonal and arrange in an overlapping layer on bottom of cooked pie crust. Pour warm pudding over bananas and spread evenly. Chill until filling is cool, about 1 hour.

For peanut butter layer:

Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold a large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over custard/banana layer. Chill at least 3 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.

Thinly slice remaining banana on diagonal. Arrange banana slices around top edge of pie and serve.

S'mores Cookie Bars

From lovintheoven.com.

Makes 25 bars.

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup fine graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (Symphony bars work well) 

1 1/2 cups marshmallow creme/fluff (1 regular 7-oz size jar)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate if necessary to get it to fit in just a single layer. Spread chocolate with marshmallow creme or fluff (works best if you use a spatula sprayed with cooking spray). Place remaining pieces of dough in a thin, even layer on top of the fluff. Bake for about 25-30 minutes, until lightly browned on top. Cool completely before cutting bars.

Apple, Oatmeal, and Gouda Cookies

From thekitchn.com.

Makes 24 Cookies.

2/3 cup vegetable oil

1 egg

1 teaspoon vanilla

¾ flour

1/3 cup firmly packed brown sugar

½ teaspoon powdered ginger

½ teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon salt

1 ½ cups rolled oats

¾ cup chopped walnuts

1 medium sized apple, peeled, cored, and grated

1 cup grated Gouda cheese

Preheat oven to 375 degrees F. Whisk together the oil, egg, and vanilla in a small bowl. Set aside.

In a large bowl, mix together flour, brown sugar, ginger, cinnamon, baking powder, salt, and oats. Stir in walnuts, apples, and Gouda. Add in the liquids and stir until moistened. The dough will be loose and clumpy. Drop in large spoonfuls onto an ungreased baking sheet. Bake for 12-15 minutes, until cookies are golden. Leave to cool on baking sheets for 5 minutes, then move to cooling racks to cool completely.

Store in an airtight container at room temperature for up to a week. 

Baked Apples with Crisp Topping

Adapted from Sunny Anderson, Foodtv.com.

Serves 4.

2 apples (recommended Fuji or McIntosh)

1 teaspoon lemon juice

¼ cup seedless raspberry or strawberry jam

2 tablespoons all-purpose flour

3 tablespoons butter, cold and diced

3 tablespoons brown sugar

½ cup uncooked rolled oats

¼ teaspoon ground cinnamon

Pinch of salt

Vanilla ice cream

Preheat oven to 350 degrees F.

Cut top and bottom off of each apple, and then cut in half horizontally. Using a melon baller or a spoon, scoop out each side of core, creating a rounded hole. Rub the cut surfaces of the apple with lemon juice. Place 1 tablespoon of jam in each whole.

For the topping, in a small bowl mix together flour, butter, brown sugar, oats, cinnamon, and salt. Evenly divide and press this mixture on top of each apple, covering the jam. Place in a baking dish filled with about ¼ inch of water. Bake until the oat mixture is golden brown and the apple is completely tender when pierced with a knife, about 35-40 minutes. Serve warm with vanilla ice cream. 

The BEST Mint Brownies

Brownies:

¾ teaspoon salt

1 cup melted margarine

4 eggs

1 cup sugar

½ teaspoon baking powder

1 cup and 1 tablespoon flour

1 16-oz can chocolate syrup

Mint Frosting:

2 cups powdered sugar

2 tablespoons milk

4 tablespoons soft margarine

¼ teaspoon peppermint flavoring

1-2 drops green food coloring

Chocolate Glaze:

1 cup chocolate chips

4 tablespoons margarine

1 teaspoon vanilla

Mix brownie ingredients together. Bake at 350 degrees F in greased 9x13 inch pan for 25-30 minutes, until cooked through. Cool.

Beat mint frosting ingredients together in a bowl. Spread evenly over cooked brownies. Let set.

On low heat over a double boiler, melt chocolate chips and margarine. Once melted, remove from heat and add vanilla. Pour glaze over frosted brownies. Refrigerate until serving.