Ice Cream | 20something cupcakes

rhubarb-strawberry icebox pie.

March 30, 2012 — 5 Comments

This pretty pink ice cream pie is totally not my fault.

I mean, how can you look it in the eye and not want to make it? It’s pink! And pretty!

I blame springtime. This time of year, I want to make pretty pink desserts. With rhubarb. And strawberries.

Well, that’s kind of a lie. Because this is the first time I’ve ever actually purchased rhubarb from the store and made something out of it. But, it’s not a complete lie – because I’ve always wanted to.

Just in case you’re unfamiliar, rhubarb is that pinkish-greenish celery-looking stuff that yes, happens to rear its stalky head this time of year. You probably hear that it’s paired with strawberries a lot, in desserts. It’s true. It happens.

It happened here, and I’m quite happy about it. I spied this rhubarb icebox pie in Bon Appétit a while ago, and saved it for this perfect moment. Well, the funny thing is that the moment turned out to be more perfect than I could have imagined.

In Sweets + Treats ice cream, icebox desserts, pies + tarts, rhubarb, spring recipes, strawberries

vanilla milkshake bar.

July 2, 2011 — 2 Comments

Looking for a totally easy dessert to serve at your next dinner party that’s guaranteed to put a smile on everyone’s face?

Look no further. This milkshake bar is the answer.

It takes about two minutes to whip up a batch of super-creamy and luxurious vanilla milkshakes. Offer a few liquors to your guests to top them off – I’ve included ideas below, but feel free to offer one or two of those or whatever you prefer – and I guarantee everyone will be happy.

When I served these milkshakes, everyone was stuffed. I mean, almost to the point of discomfort. Have you ever served your guests so much food that they didn’t have room for dessert? I thought that may have been the case that evening. I thought after cupcakes, there was no way they’d have room for milkshakes. I offered anyway, of course. And can you guess what the answer was?

Hell, yes.

Maybe my friends are gluttonous. Maybe a vanilla milkshake bar with assorted spikers is just too good to pass up. You be the judge.

Vanilla Milkshake Bar

For the Milkshakes:

4 cups good vanilla ice cream {I like either Haagen-Dazs or Ben & Jerry’s}
1/2 cup whole milk
1/4 cup heavy cream
2 teaspoons vanilla extract

Assorted Spikers:

Grand Marnier
Jim Beam, or other Bourbon whiskey
Kahlua
Bailey’s Irish Cream

In a blender, combine all milkshake ingredients until smooth. I think milkshakes need to be thick – but feel free to add more milk if you prefer them thinner. Serve immediately, in tall glasses – and leave some room at the top for spiking.

Offer guests the option to add a pour of liquor to their milkshakes. Enjoy.

In Fabulously Simple, Sweets + Treats bourbon, grand marnier, hostess with the mostess, ice cream, milkshakes, vanilla

turtle ice cream pie.

June 22, 2010 — 9 Comments

{It’s pretty ridiculous}

I have my BFF Jess to thank, because it was her love for everything turtle that inspired me to make this for her birthday. Sure, everyone loves a good old-fashioned cake or cupcakes for their special day – but I think it’s fun to change it up once in a while, and give them something totally personalized.

This was relatively easy – the only thing you need to know is that it takes a while. You have to spread a layer of softened ice cream, drizzle caramel overtop, and then freeze it for an hour. 3 times. Then freeze overnight before making the topping. So, it’s a bit of prep work – but I promise you, the end result is worth it. I cheated a little bit, and didn’t let it freeze an entire hour each time. I guess that’s why my layers are a little sloppy looking; if you want a picture-perfect slice, then by all means follow the directions to a T – but I can promise you it’s just as delicious this way.

Turtle Ice Cream Pie

Adapted from Bon Appétit

The crust:

1 1/2 cups pecan halves or pieces (6 to 7 ounces), toasted, divided
3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted {I use Smart Balance, as always}

Easy homemade caramel and ice cream filling:

3/4 cup (packed) dark brown sugar
3/4 cup heavy whipping cream
3 tablespoons dark corn syrup {I only had light corn syrup and it turned out just fine}
3 tablespoons unsalted butter {Smart Balance}
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 pints (4 cups) premium vanilla ice cream, divided {I used light}

Ganache:

5 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1 1/2 tablespoons dark corn syrup {again, only had light}
3/4 teaspoon vanilla extract
Pinch of salt

Make the crust:
Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).

Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep frozen.

Make the caramel sauce and filling:
Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.

Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.

Make the ganache:
Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.

Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD: Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.

Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.

In Sweets + Treats caramel, chocolate, ganache, graham cracker crust, ice cream, pecans, pies + tarts, worth the effort

It’s time.

I know you’ve all been dying to know what I conjured up for the 2010 Ice Cream Cupcake Roundup.

Or – maybe I’ve just been dying to show you. Either way.

When I first learned about this contest being sponsored by the Cupcake Project and Scoopalicious, I knew I had to enter. I had never made ice cream cupcakes before – and I was intrigued. I started by browsing through all of the previous years’ entries, and I was beyond impressed. I knew that if I was going to take a stab at this, my entry would have to stand out. I needed a perfect combination that hadn’t been done before. Immediately, the sugar donut muffins I had recently seen over at Baking Bites popped into my mind. These could easily be transformed into sugar donut cupcakes, I thought.

Sugar.Donut.Cupcakes.

Does it get any better than that?

Yes, it does. When you add coffee Häagen-Dazs – and top it off with some freshly whipped cinnamon-sugar cream.

What’s that? You want to get really crazy? Okay, fine. We’ll serve some sugar-coated donut holes on the side. Now, we’re there – pure and unadulterated ice cream cupcake bliss.

I have to tell you, I wish these cupcakes could be judged based on a taste test. Because these are hands-down one of the most delicious things to ever come out of my kitchen. And they’re not even that difficult to make. The only downside (or upside, depending on how you look at it) is they’re best when eaten right away – and thus, no saving for later.

Sugar Donut Cupcakes

3/4 cup sugar
1 large egg
1 1/2 cups cake flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup buttermilk
1 tsp vanilla extract
3 tbsp butter, melted
3/4 cup sugar, for rolling

To make the cupcakes:

Preheat your oven to 350F. Lightly grease your muffin tin with cooking spray or vegetable oil. In a large bowl, beat together the sugar and egg until nice and light in color. In a small bowl, sift together the flour, baking powder, salt and nutmeg. Since I never have cake flour on hand, I make it myself using all-purpose flour and cornstarch. Just replace 2 tablespoons of flour with cornstarch, for each cup you need. Sift together a few times – I probably went for 5; the more you sift, the closer to cake flour it becomes. Now pour the flour mixture into the egg mixture and stir to combine. Pour in vegetable oil, buttermilk and vanilla extract – stir until just combined. Don’t overmix, lovelies.

Divide batter evenly into 10 cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While your cupcakes are baking, melt the butter and pour the remaining sugar into a small bowl. When the cupcakes are done, remove from the pan and let them sit for a few minutes. Now, roll them in the melted butter and then in the sugar. Cool completely on a wire rack.

Time to make some freshly whipped cream:

Making whipped cream is so super-easy that once you’ve done it once, it can be a little dangerous. All you do is beat some heavy cream in a bowl, and add a bit of sugar – like this. I also added a bit of cinnamon.

Now, for the ice cream:

First, take your ice cream out of the freezer and let in soften for about 10 minutes. I used Häagen-Dazs because I find it to be the best coffee ice cream ever made, but you could use something else or make your own.

{The grand prize for the contest happens to be an ice cream maker, so if I happen to make it to the second round of voting – and you happen to vote for me during the second half of June – I could win it, and make the ice cream for you next time. Just sayin’.}

Cut your cupcakes in half. First, add a dollop of your cinnamon-sugar whipped cream to the top half of the cupcakes. You can do this with a pastry bag and a large tip, or by cutting a little hole in a plastic bag. Here is a fab tutorial on working with a pastry bag – and don’t feel bad if you make a mess and hate life when you’re using it. I still can’t seem to figure the damned thing out.

Now, take a small scoop of ice cream and place onto the bottom half of the cupcake. Place your frosted top on your ice creamed-bottom, and you’re good to go. Just sprinkle with some cinnamon-sugar and D.I.E.