Better late than never? Since I just did another Cupcake posting…may as well put up this photo that’s been in my to do pile…no recipe, just wanted to capture it.
Every Super Bowl we head out to some friends house for our annual #nothvangongshow and this year was no different…the hostess asked me to make some Red Velvet Cupcakes this year, so why not up the presentation factor a couple of notches?
I baked some Red Velvet Cupcakes (Duncan Hines Box Mix – no time to bake from scratch this morning), and lined up the cupcakes in a 1-2-3-3-3-2-1 format, then covered it with a quick layer of homemade Chocolate Cream Cheese. Then I used some Cookie Icing for the football grip outlines (turned out way too thick – next time I’d use the white frosting for a crisper look). With the other 9 cupcakes, I just made another batch of Regular Cream Cheese frosting, and lined them up around the football.
We were at The Cupcake Store a couple of weeks ago and I tried one of those “limited time” Cupcakes…a Chocolate Pistachio Cupcake…my god was it good. I’m a huge Pistachio fan (it’s my favorite Ice Cream, but I’ll save that for another post). I buy them in bulk from Costco and could snack on them until the end of time…
Back on track here, while I loved the Cupcake, I’m not sure I was sold on having a Chocolate Cupcake as the base of this, I felt it needed to be something that screamed more Pistachio, and this wasn’t it.
So I looked online and found a recipe that I thought would fit the bill with ingredients we already had in the pantry…but I needed an excuse to make these. Of course, a couple of hours later we got invited to a St Patrick’s Day party and was told to bring something green…well well well…
1 box White or Yellow Box Mix (I prefer Duncan Hines)
1.5 cups Milk
1 box Pistachio Jell-O Pudding mix
1 cup Milk
1 box Pistachio Jell-O Pudding mix
1 cup Heavy Cream
1/4 cup Powdered Sugar
About 15 Roasted & Salted Pistachio’s (shelled and roughly chopped in your food processor)
Pre-heat oven to 350 F, and prepare 2 muffin tins with 15 liners
Whisk the Milk & Pudding, then once incorporated add the cake mix and mix well with a spoon. Pour into liners, and bake for 22-25 minutes (my cupcakes looked a little burned after 25 minutes, but they tasted great). Cool until you’re ready to frost…
For the frosting, Whip the Cream and the Powdered Sugar in your Kitchenaid on 6 for about 5-6 minutes until soft peaks start forming. While your Mixer is doing it’s thing, whisk the other package of pudding and milk by hand. Once the cream is whipped, add the pudding mixture and fold together.
Frost those cupcakes any way you like. Top with the chopped Pistachios
Nutrition Info (per cupcake)
Calories – NONE! Seriously – quit reading and start baking…NOM NOM NOM
I have my staple Banana Bread recipe which I love, but in my quest to eat a little bit healthier I tried out this recipe and was pleasantly surprised – it actually tasted just as good as my other recipe. I’ve since incorporated this in my normal rotation of sweets…
2 cups All-Purpose Flour
3/4 tsp Baking Soda
1/2 tsp Salt
1/3 cup of both Brown and White Sugar
2 tbsp unsalted Butter
2 tbsp unsweetened Applesauce
3 Ripe Bananas (mashed)
Egg Whites from 2 Large Eggs
1/3 cup light Sour Cream
1 tsp Vanilla Extract
Low-fat Caramel + Chocolate Candy
Preheat oven to 350 F
Spray pan with cooking spray to keep low(er) calories, or grease as normal with butter/etc
Whisk the flour, baking soda and salt in a bowl
Combine both sugars, applesauce, and butter in a bowl and beat with your hand mixer or Kitchenaid Stand Mixer. Add bananas, egg whites, vanilla, and candy, saving some to sprinkle on top
Pour into pan, with reserved candy on top
Bake for 50 minutes and check to see if baked thru with the toothpick method
Here’s a recipe I saw a couple of weeks ago on TV – thought this would be a perfect time to try some apple pie. Instead of a typical pie crust, you use a tortilla instead to wrap the apples in.
3 Granny Smith Apples – cut into large pieces
4 tbsp Apple Juice
1 cup Brown Sugar
1 tbsp Cinnamon
1 tbsp Cornstarch
1/2 cup chopped Walnuts
1 can of Sweetened Condensed Milk (optional)
If you’re going to make the glaze, then take the can of milk, take off the label, and cover in a pot of water. Bring to a boil, then turn the heat to medium-low and let it simmer for 3 hours. This will turn the milk into more of a thick caramel (technically – it’s called Dulce de Leche). Make sure the can is immeresed in water the whole time
Once the can has been in the water for 2.5 hours, I start preparing the filling. Turn on the oven to 375 F and cut the apple
Heat a pan to medium, and put in the apples, 2 tbsp of Apple Juice, cinnamon, and the sugar. Bring it to a boil and then simmer for 12 minutes
Stir the cornstarch into the rest of the apple juice, and add to the apple mixture. Stir in the Walnuts.
At this point, the apples should be soft, and the mixture fairly thickened. Place into the middle of the tortilla’s and fold over. Bake for 10-15 minutes
Top with the Caramel sauce, or if you skipped this step, some Vanilla Ice Cream
We went to Costco on Friday night and of course I had to get some Egg Nog since we’re officially into the holidays. As I was watching TV yesterday I randomly wondered what it would taste like in frozen form…only one way to find out…
2 cups Egg Nog
2 cups Heavy Cream
1 can Sweetened Condensed Milk
1 tsp Vanilla Extract
1 tbsp Baileys/Kaluha (optional – would use next time…didn’t do it today)
1 tsp Nutmeg (optional – see note at end)
Mix all liquid ingredients and chill for a couple of hours in the fridge
Turn on your mixer and toss it in!
typically it takes 25 minutes in my KitchenAid…after 20 minutes the ice cream was overflowing and ready to go
The taste was very light and refreshing…next time I would add the ground nutmeg after 10 minutes. By far – this was the easiest ice cream recipe I’ve ever made.
Well, since it’s the Thanksgiving time of year, I randomly had a craving for Pumpkin Pie yesterday while eating lunch…how I got on this train of thought, I have no idea. We went to Costco last night after work and I saw some Turkey Ravioli, so I thought why not have an early Thanksgiving meal of Turkey and Pumpkin Pie…since it’s not actually a Turkey per-se, why not mix it up and make some Pumpkin Pie Ice Cream?
3 cups (750 ml) Heavy Cream
1/2 cup Sugar
1.5 tsp Ground Cinnamon
0.5 tsp Nutmeg
0.5 tsp Ginger
1 tsp All-Spice
1/8 tsp Salt
0.5 tsp Vanilla Extract
1 cup Pumpkin Pie filling (canned section of the baking aisle)
(instead of all the various spices I listed between Sugar and Salt, apparently you can buy something called Pumpkin Pie spice which is all of those ingredients…why bother buying something when you can mix it up just as easy?)
Warm up half the cream and all of the various spices on medium heat until the Sugar dissolves, roughly 6-7 minutes
Mix the warmed mixture with the rest of the cream, Vanilla, and Pumpkin filling and mix thoroughly with a whisk until incorporated
Chill in the fridge for a couple of hours
Set up your Ice Cream machine…for me, that’s the KitchenAid (still on my to-do list…give it a name)
Turn on your machine and pour the Ice Cream mixture into the machine, and mix for 25 minutes
The sides looked like there was some “crust” built up on the side so it was a little rougher there…but the taste was incredible…definitely adding this to my Thanksgiving dinner rotation for dessert…