Tag Archives: kitchenaid

Pistachio Cupcakes

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…

Pistachio Cupcakes

  • Servings: 15 cupcakes
  • Time: 1 hours, 30 minutes
  • Difficulty: Easy
  • Print

Credit – Pistachio Pudding Cupcakes

Ingredients (Cupcake):

  • 1 box White or Yellow Box Mix (I prefer Duncan Hines)
  • 1.5 cups Milk
  • 1 box Pistachio Jell-O Pudding mix

Ingredients (Frosting):

  • 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)

Directions

  1. Pre-heat oven to 350 F, and prepare 2 muffin tins with 15 liners
  2. 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…
  3. 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.
  4. 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

Egg Nog 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…

Ingredients:

  • 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)

Directions

  1. Mix all liquid ingredients and chill for a couple of hours in the fridge
  2. Turn on your mixer and toss it in!
  3. 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.

Pumpkin Pie Ice Cream

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?

Ingredients: 

  • 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?)

Directions:

  1. Warm up half the cream and all of the various spices on medium heat until the Sugar dissolves, roughly 6-7 minutes
  2. Mix the warmed mixture with the rest of the cream, Vanilla, and Pumpkin filling and mix thoroughly with a whisk until incorporated 
  3. Chill in the fridge for a couple of hours
  4. Set up your Ice Cream machine…for me, that’s the KitchenAid (still on my to-do list…give it a name)
  5. 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…

Homemade Vanilla Ice Cream (Philadelphia Style)

About a month ago my office-mate purchased an ice cream maker attachment for her KitchenAid (I still haven’t figured out a name for it yet)…I’ve already written about my love affair with mine, but she brought in a sample 3 weeks ago and I was hooked and had to buy one.  I also got The Perfect Scoop eBook and when I got home today and the sun was shining, I knew it was time to try out the new gadget…

Regarding the name – when I first started looking into making ice cream, most recipes require egg yolks and warming on the stove.  The finished product is silkier, but takes a bit longer to prep.  Making it Philadelphia style involves no egg yolks, and the end result is a supposed to be a bit firmer (as I haven’t made it with egg yolks yet, I can’t comment).  The regular style takes more time, and is probably better for a weekend when you have more time…since I started making this after work, time was of the essence…

Ingredients

  • 750 ml whipped/heavy cream
  • 3/4 cup sugar
  • 1 tablespoon Vanilla Extract
  • 1/2 of a Vanilla Bean pod

Directions

  1. Take a vanilla bean pod, slice in half lengthwise.  Scoop out the beans and put into saucepan along with used pod. Store other half for next time.
  2. Pour 250 ml of Whipping Cream, and all of Sugar into the saucepan over medium heat and stir until sugar is dissolved
  3. Pour mixture into a dish along with rest of cream and vanilla extract and chill in fridge until cold
  4. Wait in anticipation while mixture cools
  5. Attach ice cream attachment to your mixer and set to “Stir”
  6. Slowly pour chilled mix into running mixer
  7. Let it run between 20-30 minutes.  Once the attachment starts to click, you’ll know it’s ready.  If you wanted to throw chocolate chips or some fruit into the ice cream, you should do it after the first 15 minutes.  The ice cream will be like Soft Serve (reminds me of Beacon Drive In when I was a kid) at this point…if you want something firmer then put it in the freezer for a couple of hours before eating.
    Ice Cream mixture after it was just poured (0 minutes)
    Ice Cream mixture after 10 minutes – notice the volume difference
    Now it`s looking like Ice Cream – 20 minutes

    Pulled off at 25 minute mark – perfection!

If you don’t have an ice cream maker, you can always do it by hand using the instructions on this page.