Tag Archives: dessert

Autumn Leaf Cupcakes

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Another recipe from the grocery store line. Wait. That sounds wrong. I found this in the recipe book from the grocery store line. The Betty Crocker one, with Bakerella. (Love her!) Anyways, these are simple, because you pretty much get everything from a box or jar. If you want, make it a little harder by making your cake or frosting from scratch!

Autumn Leaf Cupcakes
via Betty Crocker

  • 1 box Devil’s Food Cake mix, prepared with the water, vegetable oil (or applesauce) and eggs as described on box
  • 1/2 cup Chocolate Chips, Melted
  • 1/2 cup Butterscotch Chips, Melted
  • 1 container Chocolate Frosting

Heat oven to 350 degrees and bake cupcakes as described on box. Use cute fall colored baking cups. Once baked, cool for 10 minutes in the pans and then completely on cooling racks (about 30 minutes).

While those bad boys are baking, mark an eight inch square on wax paper. Place spoonfuls of the chocolate and butterscotch on waxed paper. Try to alternate, so you can swirl together with a spatula for a marbled effect. You can spread it almost to the eight inch square. Refrigerate for about 30 minutes, until firm.

Remove from refrigerator and let stand for about five minutes, just long enough to get a little soft. Use small leaf and acorn cookie cutters to make cutouts. I found the leaves would stay in the middle of the chocolate, once cut. Use a small knife to remove the excess chocolate and then transfer the leaves onto a wax paper lined cookie sheet. Refrigerate another five minutes or so, to make sure they are firm.

Frost cupcakes and garnish with cutouts. Serve and enjoy! Try not to eat too many in ones sitting!

Major note: Use chocolate chips, not candy melts. Candy melts are softer and will not harden enough. Your “leaves” will not come out of the cookie cutters in one piece and I can almost guarantee anger in your kitchen. That and having to remake your leaves with actual chips. Not like I’m speaking from experience or anything.

Pinterest Challenge: Fudge!

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After seeing all of the fun that Emily had with the Pinterest Challenge earlier this year, I decided that I needed to join in on the fun! I had a bit of a cold though, so I went for a project on a smaller scale. I found these two pictures of fudge and decided that I needed to make them!

I am pretty happy with the results, except for a minor issue – the second picture is actually of cookie dough! The pin said fudge, and linked to a recipe, but it was actually cookies that were so thick!

This funfetti fudge was easy to make (only 5 ingredients) and looks gorgeous!  My sprinkles are bigger than hers, but I am totally okay with that!

The second batch was candy corn fudge, the one where the thinness of the fudge really made a difference…

You can see how TINY the little candy corns are. They are maybe one inch tall, and I expected them to be one and a half or two. After cutting two rows of “candy corns,” I realized that it was too much effort, not what I wanted, and much easier to just cut squares.

The bright colors are fun, though!

Thanks to Katie, Sherry, Ana, and Erin for hosting this fabulously fun time! And yes, our fudge was tasty. And yes, I did pass the cold on to my hubby who is now out cold on the couch!

Mint Chocolate Chip Ice Cream Recipe

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I used to nanny — two summers in a row for the same family.  I loved it. The kids were awesome (minus a few temper tantrums) and I got to spend some time by the pool almost every day!  I tried to come up with fun activities, and making ice cream was one of them.  They really liked mint chocolate chip ice cream, so you can thank them for this recipe.  I have no idea where I found it, so I cannot give credit where credit is due!

Mint Chocolate Chip Ice Cream

  • 4 Eggs, beaten (or Egg Beaters, to be safe)
  • 2 cups Sugar
  • 6 2/3 cups Evaporated Milk (4 – 13 ounce cans)
  • 1 1/2 cups grated Milk Chocolate (or mini chocolate chips)
  • 1 1/2 teaspoon Peppermint extract
  • Green Food Coloring

Gradually add sugar to the eggs.  I suggest using a stand mixer because you need to beat until stiff.  If you have three kids wanting to work on something, just let them use an electric mixer and switch off holding it!  Once stiff add milk, chocolate, extract, and food coloring.  Pour into ice cream maker and freeze.  You can add the chips about halfway through.  I actually used a mixture of mint and chocolate chips and chopped them up.  Very good!  Also, make sure to use peppermint extract and not mint.  The mint extract is more spearmint and gives your ice cream a weird taste (but I am totally still eating mine that was made with the mint extract, so it’s not that bad)!

One taste of this ice cream and I am right back nannying those three sweet kiddos!  Are there any foods that can bring back a summer memory like that for you?

Abundant Crop Recipe: Irish Cream Ice Cream Recipe

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We are in the middle of a heat wave (or so it feels like) in So Cal.  So we (okay, I!) decided that this month should be all about ice cream.  We may not have milk or cream in abundance, but we sure do have an affinity for ice cream!  I hope you all enjoy the recipes.  First off, a little spiked ice cream.  I got this recipe from my mom, and I am not sure where she found it.

Irish Cream Ice Cream

  • 2 cups Whipping Cream
  • 2 cups Half and Half
  • 1 cup Sugar
  • 1/2 cup Bailey’s (you can easily make your own if you don’t have any in your cupboards)

Combine all ingredients in a large bowl, stirring until sugar dissolves.  Freeze in your ice cream maker according to the manufacturer’s instructions. It took a little over an hour in mine.  I usually leave it in the freezer for awhile before serving, this keeps it from being too runny!

What other ice cream flavors do you want to see?  Are you looking forward to the rest of Abundant Crop: Ice Cream?

Raspberry Limoncello Linzer Recipe

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As you know, Emily and I love desserts.  Something about a little sugar just boosts your mood — especially if it is a gift of love.  Okay, that sounded cheesy as I wrote it.  Anyways, I made these Limoncello cookies the other day and decided to package them up for coworkers.  I was not sure if I could post this recipe here, because I received it from this mailer about real butter. However, I found it posted all over the web — seriously! So I think I am good to go!

Raspberry Limoncello Linzers
from The Gift of Goodness 

Ingredients:

  • 1 cup (2 sticks) Butter, softened
  • 4 ounces Cream Cheese, softened
  • 1 cup light Brown Sugar, packed
  • 1 egg Yolk
  • 1 teaspoon pure Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 2 3/4 cups Flour
  • 1/2 cup Cornstarch
  • 1 1/2 cups seedless Raspberry Jam
  • 4 cups Confectioners’ Sugar
  • 3 tablespoons powdered Egg Whites (I used meringue powder)
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1/2 to 3/4 cup Limoncello liqueur

In large bowl, cream together butter, cream cheese and brown sugar using electric mixer. Add egg yolk and extracts; mix well. Gradually add flour and cornstarch; mix just until blended. Divide dough in two pieces, flatten into discs and wrap in plastic wrap. Refrigerate until firm, 30 to 45 minutes.

Preheat oven to 350°F. On lightly floured surface, roll chilled dough to 1/8-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets and bake 9 to 11 minutes, until edges begin to brown and cookies are firm. Cool cookies on sheet 3 to 4 minutes. Remove cookies to wire rack to cool completely.

Meanwhile, in small saucepan, bring raspberry jam to simmer over medium-high heat, insert candy thermometer. Simmer, stirring constantly, until jam reaches 225°F; cook 1 minute more. Remove from heat, cool slightly. Spread 1 heaping teaspoon jam in center of each cookie.

In medium bowl, combine confectioners’ sugar and egg white powder. Add lemon juice and zest; stir in Limoncello beginning with 1/2 cup, add more, if necessary, to reach desired consistency. Pipe or drizzle cookies with frosting; allow frosting to set before serving or storing. Store cookies in airtight container, separating layers with parchment paper, for up to 1 week.

What I learned:  When you put the dough in the fridge, each half fits perfectly into a sandwich baggies (zipperless), I found this much easier than messing with plastic wrap.  Make sure you keep the preserves warm!  Either turn the heat down and leave it on the burner or something else, but it took FOREVER to put it on each cookie (I used a wooden spoon) and totally hardened in the process.  Reheating and cooling made it hard and gross.  Also, the frosting recipe makes WAY MORE than you need.  Just freeze the rest and use it on some other cookies later in life (I am currently working up a chocolate cookie recipe to go with it).

I packaged up the cookies with a little note that said “Mondays suck… but cookies don’t.”  Each coworker arrived to a fun little treat on their desk. Do you ever do little things like this for your coworkers (or spouse), just to bring a little cheer?

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