Desserts Archives - Page 3 of 9 - Crafty Cooking Mama

Homemade DIY Chocolate Syrup

October 17, 2016 by Amanda 13 Comments

Make your own chocolate syrup in minutes – just like Hershey’s. Makes a mean glass of chocolate milk. Or drizzle on top of ice cream, fruits, desserts – you do you ♥

I’m always on a quest to make things at home that you would usually buy ready made or prepackaged at a store. Sometimes I want a healthier alternative, sometimes I’m trying to save a few bucks & other times I’m just too lazy to go to the store. For whatever motivation, I find myself experimenting often.

I’ve already shared a recipe for Powdered Chocolate Milk Mix. Think Nesquik. It gets mostly good reviews. Except for this one.

Said one reader:

“I am actually disappointed with this. I was really looking forward to a nice cold glass of chocolate milk. But instead I was greeted with a cup of lies and sadness.”

Ouch. So what happened here? I think one of three things. They could be accustomed to store bought, super creamy & chocolatey chocolate milk – which you’ll never make at home by just stirring in a syrup or powder. Sorry, but not sorry.

Perhaps they’re used to chocolate milk made with chocolate syrup which is definitely a sweeter version than powdered.

Or last, they weren’t happy with how it takes some effort to get the powder to dissolve into the milk. Which, I may add, is currently the issue I’ve been having with the store bought powdered stuff I’m using. My kiddo takes a sip, puts it down and by the time she returns for another sip, all the powder has sunk to the bottom. Boohoo.

I’ll say that I have never been a huge fan of chocolate syrup. Not on my ice cream nor in my milk. I swore by the powdered stuff for chocolate milk. Kids & finicky tastes have me singing a different tune these days…

It’s certainly simple to make. Throw it all in a saucepan and heat & stir. That’s it.

Give it a try – it really is impressive. It’s quick, simple & cheap to make. I really prefer the half corn syrup/half sugar version, but go for the all sugar version if you don’t have any corn syrup on hand. The chocolate milk lovers in my house are loving this stuff!

Thanks so much for stopping by!

-Amanda-

Print Recipe

5 from 4 votes

Homemade DIY Chocolate Syrup

Make your own chocolate syrup in minutes - just like Hershey's. Makes a mean glass of chocolate milk ♥

Cook Time5 mins

Total Time5 mins

Course: Drinks

Servings: 1 1/2 cups

Author: Amanda

Ingredients

1/2 cup cocoa powder regular, unsweetened cocoa powder
1 cup water
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
NOTES
*I recommend regular cocoa powder. I tried Dutch processed - it's just not as good.
*You may omit the corn syrup and use 1 cup sugar total. The corn syrup version was preferred.

Instructions

Combine cocoa powder & water in a saucepan over medium heat.
Whisk until smooth & thick.
Add in sugar, corn syrup & salt. Continue to cook & whisk for a few minutes, until mixture comes to a light boil.
Remove from heat and stir in vanilla.
Store refrigerated in sealed jar.
For chocolate milk - add 2-3 tablespoons (to taste) to a glass of milk.

Vanilla Cupcakes, Buttercream & Russian Style Piping Tips

September 26, 2016 by Amanda 7 Comments

Today I’m talking cupcakes, buttercream & Russian Style Piping Tips. So get ready to look at a bunch of too cute cupcake pics ♥

Cupcakes. There is something about a cute little cake that will bring a smile to any girls face – young & old alike.

The cupcake is very much about appearance. The frosting is just as, if not more, important than the cake itself. Smear a layer of white frosting on top of a cupcake and you won’t find anyone fawning. Pull out your piping bag and decorate and watch love at first site occur!

My daughters and I LOVE cupcakes. My 10 year old daughter & I have loads of fun making and decorating cupcakes. She’s already got me beat in the decorating department.

I’m always keeping an eye out for new things in cake decorating. I’ve been seeing nothing but beautiful piping work people were putting out with Russian Piping Tips. I had to try them!

Lucky for me, my friends at A Touch of Violet sent me this set of 32 piece Russian Style Piping Tips to try out! Happiness ♥

These tips are beyond simple to use. Dare I say simpler than standard tips? Just maybe….

These tips are large – bigger than a jumbo tip from Wilton. These tips are perfect for decorating cupcakes or cakes – they make large flowers and leaves.

The most important piece of advice I can give you on piping – use a stiff buttercream. Anything too soft won’t pipe well & won’t hold up.

These tips will make some beautiful flowers with impressive detail. Try using 2-3 different colors to make everything pop. I didn’t try plain white buttercream – but it would definitely be gorgeous for wedding or christening cupcakes & cakes.

Have fun and play around with these tips the first few times you use them. It took a few times for us to figure out which tips make what. Just like other piping, the angle you pipe at will make a difference in your creations. I only got a chance to work on cupcakes so far – but I can’t wait to get to cake decorating with these tips.

The only downside is that the set does not come with a guide to what each tip creates. We jumped right in and got to decorating, figuring it all out as we went. If you’re not feeling so adventurous, there are a blogs & videos online that can give you a crash course. Perhaps this winter I’ll work on a photo guide of what tip makes what…

I’ve included a recipe for cupcakes & a basic buttercream. I recommend using gel colors when using buttercream for piping. I made a double batch of buttercream and we used most of it on 18 cupcakes. Hey…we got carried away 🙂

Thanks for stopping by! Happy baking ♥

-Amanda-

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Vanilla Cupcakes

Simple vanilla cupcakes perfect for loading up with buttercream. This recipe can make 12 - 18 cupcakes, depending on how much you fill the cupcakes. I recommend making 18 cupcakes for buttercream piping.

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Course: baked goods

Servings: 18 cupcakes

Author: Amanda

Ingredients

½ cup salted butter softened
1 cup sugar
2 large eggs
1½ teaspoon vanilla extract
1½ cup all purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
⅔ cup milk

Instructions

Preheat oven to 350° Line a cupcake tins with cupcake liners.
In a large mixing bowl, cream together butter and sugar.
Beat in eggs and vanilla.
Mix in flour, milk, baking powder and salt until thoroughly combined. Do not overmix.
Spoon batter into 18 cupcake liners about half full.
Bake for 16 - 18 minutes or until tops spring back when pressed or toothpick inserted in center comes out clean.
Let cupcakes rest in pan for a few minutes before removing to wire rack.
Cool completely before frosting.

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Basic Buttercream

A basic and versatile buttercream - flavor and color to your liking. Temperature stable, easy to make and work with - my go to buttercream for cupcakes. You may need to double this recipe for Russian Style Piping (I did)

Cook Time5 mins

Total Time5 mins

Servings: 2 1/2 cups

Author: Amanda

Ingredients

½ cup solid vegetable shortening
½ cup 1 stick butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar approximately 1 lb.
1 - 2 tablespoons milk

Instructions

In large mixing bowl, beat shortening and butter with electric mixer until very light and fluffy.
Beat in vanilla.
Gradually mix in sugar, one cup at a time. Beat well on medium speed, scraping sides and bottom of bowl.
Buttercream will be dry when all sugar has been mixed in.
Add in milk, beat at medium speed until light and fluffy.
Mix in any colors or add-ins if desired.
Enjoy : )

*Disclosure: I was not compensated for this post, however I did receive a sample to try & review. All opinions are absolutely my own and not influenced in any way.*

Shoofly Cupcakes

September 19, 2016 by Amanda 12 Comments

Shoofly Cupcakes. A sweet, moist molasses PA Dutch & Lancaster County favorite made into fun little cakes. Oh, and this delicious treat is vegan if using shortening (which is traditional) instead of butter.

I have a confession to make. It’s been over two years that I’ve been working on this blog and I have yet to share a Shoofly Pie recipe. Shame. Shame on me. Hailing from Lancaster County, Pennsylvania – everyone should be a wee bit disappointed with me.

Turns out today is still not the day for a Shoofly Pie. Sorry. Soon – I promise. Instead, I’m switching it up with these fun little Shoofly Cupcakes.

So lets talk Shoofly for a minute. It’s a Pennsylvania Dutch pie that has gained some popularity the past few years. With it’s gooey molasses bottom, it’s moist center and it’s light crumb topping – it’s a unique dessert you’ll either love or hate. As a local – if you love it, you’ll never grow tired trying the endless variations of it.

Just to clear up much internet confusion – all Shoofly Pie is (and should be) “wet bottom”. If it’s not a wet bottom pie, then it’s pretty much a Shoofly Cake in a pie crust. That’s no good….

Most folks make a Shoofly Cake as a simple moist cake. But….if you’re in the know….you know that most Lancaster County residents love this cake made with a wet bottom, served warm straight from the baking dish.

These cupcakes have none of this magical wet bottom I speak of. I’ve tried making them before, but they pretty much just stick to the cupcake liner. Instead they have all the warm & wonderful Shoofly flavors in a cute little cake.

These cupcakes, much like the pie, are quick and simple to make. You’ll find this with much Pennsylvania Dutch cuisine. The food comes from a culture that was built upon hard work & minimalism. Everything was cooked from scratch and nothing was wasted. Thing is, the PA Dutch women of yesteryears didn’t have time to stand around and fuss in the kitchen all day. Many were farmers or hard at work in the family business plus managed a household – kids, cooking & cleaning. They perfected the simplest methods whenever possible.

All that being said, these cupcakes take only a few minutes to mix up and about 20 minutes to bake. These moist little Shoofly cupcakes are a fun, delicious & unique treat.

I hope you enjoy this Pennsylvania Dutch treat. Thanks so much for stopping by! Happy Baking!

-Amanda-

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3.67 from 3 votes

Shoofly Cupcakes

Shoofly Cupcakes. A sweet, moist molasses PA Dutch & Lancaster County favorite made into fun little cakes. Oh, and this delicious treat can easily be made vegan by using shortening (which is traditional) instead of butter.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: baked goods

Cuisine: Pennsylvania Dutch

Servings: 24 cupcakes

Author: Amanda

Ingredients

Crumb / Dry Mixture:
3 cups flour
1 cup brown sugar firmly packed
1/2 cup shortening or butter room temp
Liquid Mixture:
1 1/2 cups boiling water
1 teaspoon baking soda
1 cup unsulphured molasses

Instructions

Preheat oven to 350°. Line 24 muffin tins with cupcake liners.
In a mixing bowl, combine flour and brown sugar.
Using a pastry blender, cut in shortening/butter until pea sized crumbles.
Reserve 1 cup crumb mixture. Set all aside.
Boil water. Stir baking soda into water. Stir in molasses, remove from heat.
Add liquid mixture into bowl of dry mixture. Stir until thoroughly combined.
Fill paper lined muffin tins half full with batter.
Sprinkle reserved 1 cup of crumb mixture evenly over tops of cupcakes.
Bake for 20 minutes.
Remove from oven, put tins on wire rack. Let rest for about 5 minutes and then remove cupcakes from tins and allow to cool completely on wire rack. Store covered.
Enjoy 🙂

Peach & Blueberry Pie

September 2, 2016 by Amanda 13 Comments

A simple & delicious fresh peach & blueberry pie with a buttery crumb topping. A late summer favorite!

The motivation to make the perfect Peach Blueberry Pie occurred a few years ago. During the holidays a friend used to bring an assortment of pies from a bakery in her town. Everyone raved, oohhhed & ahhhed over these pies.

My husband fussed over the Peach Blueberry Pie. I love all things pie & was sooo excited to taste it! It was a picture perfect pie topped with a beautiful lattice crust and oozing with peaches & blueberries.

I bite into it. Sweet. Sugar. That’s all I tasted – sweetness and sugar. Awful. I was expecting so much and all I tasted was the burning over-sweetness of sugar. I knew there was a buttery crust and blueberries and peaches in there somewhere but they were all lost in a sea of sugar. So sad, so disappointing.

Why? Oh, why would someone destroy something so wonderfully simple?

Easy. These fruits are out of season locally during the holidays. The fruit they were using was under ripe and not so naturally sweet. They increased the amount of sugar trying to compensate for the quality (or lack thereof) of the fruit they were using.

Lucky for us all – peaches & blueberries are in season now. We are fortunate to have an abundance of orchards nearby and my girls and I have been busy picking. After coming home with over 10 pounds of peaches and buckets full of blueberries – I knew I had to make this Peach & Blueberry Pie.

Actually I made two. We enjoyed every last single bite of this pie. We probably won’t have it again until next year during peach & blueberry season.

The secret to this pie? Perfectly juicy, ripe & sweet peaches. Oh, and the plump sweet blueberries. That’s it. It takes only a few ingredients and a few minutes to toss together.

Hope everyone is enjoying these last couple weeks of summer! Thanks so much for stopping by! Happy baking 🙂

-Amanda-

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5 from 1 vote

Peach Blueberry Crumb Pie

A simple & delicious fresh peach and blueberry pie with a crumb topping. A late summer favorite.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: baked goods

Servings: 8 slices

Author: Amanda

Ingredients

1 9 " pie crust baked & cooled
3 cups peaches peeled & chopped (4-5 peaches)
1 1/2 cups blueberries
3/4 cup granulated sugar
1/4 cup flour
1 teaspoon lemon juice
1/4 teaspoon cinnamon
Crumb topping
1/2 cup flour
1/4 cup brown sugar packed
1/4 cup butter

Instructions

Preheat oven to 400°.
For pie filling:
In a mixing bowl, combine chopped peaches, blueberries, sugar, flour, lemon juice & cinnamon.
Spoon into pie shell.
For topping:
In a separate bowl, combine flour & brown sugar.
Cut in slices of cold butter with a pastry blender until mixture is pea size crumbles.
Sprinkle topping mixture over top of pie.
Place pie on an aluminum foil lined cookie sheet - this pie often oozes over while baking.
Bake at 400° for 15 minutes.
Reduce heat to 350° and bake for an additional 25 - 30 minutes or until topping is golden brown.
Cool pie on wire rack & then refrigerate.
Slice, serve and enjoy.
Store pie covered in fridge. Best eaten within a day or two of baking.

Spumoni Jello Pudding Popsicles

August 16, 2016 by Amanda 2 Comments

Today I’m having fun with Pudding Pop creations. Spumoni with pistachio pudding, chocolate, cherries & nuts – yum! Oh, and I have a few Jello Pudding Popsicle kits to giveaway – yay!

Who remembers Jello Pudding Pops as a kid? I LOVED those things! Frozen, creamy chocolate goodness – they were one of my favorite treats.

Then they seemed to disappear. Perhaps I didn’t eat them for a decade or two, but when I went looking for them once again, they were no more.

Luckily for us all, pudding pops are beyond simple to make. Although they’ll never be as perfectly delicious as the store bought treats of our kinder years, we can get close. Oh, and we can get creative.

The story starts about two months ago. I was shopping at a local grocery store and found a display of Jello Pudding Pop kits. AWESOME! I bought one for myself and three for my readers (I know, I know – I’m soooo sweet) and had big & fun plans. I got home, put them away in my pantry and forgotten they were there until a few days ago.

I made a batch of chocolate pops. I made a batch of vanilla pops. I made a batch of layered and swirled pops. Then I started digging around and found pistachio pudding so I decided to make some Spumoni Pudding Pops.

Oh, and it went on. Cookies & cream pops, banana cream pops, chocolate peanut butter pops – seriously, the combinations are absolutely endless.

I’m pretty sure Jello Pudding Pops are about impossible to mess up. You get the best results with a higher fat content milk – 2% or whole works great. Want your pops even creamier – fold in a half cup of Coolwhip or whipped topping. The pops do have a bit of an icy bite to them. I think there best when they’re let to sit at room temperature a few minutes before eating and sucked on more than bit.

Added bonus – a lot of Jello puddings are vegan, so I’m working on vegan pudding pops next.

These Pudding Pops brought back delicious memories. As easy as they are to make, I’m sure new memories will be made over here. This is a great recipe to get the kiddos involved in. Just mix & freeze. They’ll have a blast getting crazy & creative with popsicle concoctions.

Hope everyone is loving this summer time living! Thanks so much for stopping by!

-Amanda-

Last, but not least – I have 3 Jello Pudding Pop Kits to giveaway. The kit includes popsicle molds and four boxes of pudding. Perfect to get you started! Seriously guys & gals – this is NOT a sponsored post – I’m sharing cause I love you all ♥

a Rafflecopter giveaway

Print Recipe

Spumoni Jello Pudding Popsicles

Jello Pudding Pop Recipe Creations. Spumoni with pistachio pudding, chocolate, cherries & nuts.

Prep Time15 mins

Total Time15 mins

Course: Desserts

Servings: 6 - 12 pops

Author: Amanda

Ingredients

3.4 oz box of Jello Pistachio Pudding
1 3/4 cup milk 2% or whole
1/2 cup maraschino cherries chopped
1/4 cup grated dark chocolate grates best when frozen for a few minutes
2 tablespoon chopped nuts I used almond
popsicle molds or dixie/paper cups & popsicle sticks
Optional - Coolwhip / Whipped Topping

Instructions

Pour milk into mixing bowl.
Add pudding mix. Whisk for about 2 minutes.
Stir in cherries, chocolate and nuts.
If adding whipped topping, fold it in about 1/2 cup.
Spoon pudding mix into popsicle molds.
Freeze 5-8 hours or until firm.
When ready to demold, run pops under warm water for 15-20 seconds and gently pull. If using dixie cups, just pull off paper.
Popsicles are best when allowed to rest at room temp for a few minutes.
Enjoy 🙂

Pineapple Coffee Cake

July 21, 2016 by Amanda 21 Comments

A simple, delicious & moist Pineapple Crumb Coffee Cake. Everyday, easy baking. Almost a lazy pineapple upside down cake 🙂

It’s been a few weeks since I baked. No cakes, no cookies, no brownies – nada. This summer has been busy and I haven’t had as much time in the kitchen as I’d like.

We’ve been getting our sweet fix in with all the fresh fruit in season. I’m currently on a cantaloupe & cherry kick this week. Oh – how I wish I could eat like this year round!

After a few long sweaty days of work outside, the girls & I decided to chill out indoors for the day. Hanging around, laid back, nowhere to go & nothing to do (or nothing that I wanted to do) – today was the perfect day to bake.

I’ve been craving a pineapple upside down cake for weeks. I was all excited to make one and have a new cast iron pan I’ve been wanting to bake with. I then realized I was missing two key ingredients – pineapple rings & maraschino cherries. Poop! That’s okay, though, I’m not going to let a little thing like missing ingredients halt baking festivities.

I had another cake in mind instantly. This Pineapple Coffee Cake. It’s so simple to make. There’s many things you could do to get creative here – add some walnuts, chopped maraschino cherries, flaked coconut – I kept it perfectly simple. The crumb topping is all I need.

This cake was done in no time and I couldn’t help myself from eating a piece warm. With a strong cup of coffee as a late afternoon snack – it was absolutely what I needed. It’s been awhile….

Cakes this moist are best eaten fresh and consumed within a day or two. I often get asked about freezing baked goodies, but I have to admit that nothing ever lasts long enough in my house to make it to the freezer. I’d like to work on testing freezing stuff this winter when I’m baking like a crazy woman.

Hope everyone is enjoying their summer! Thanks for stopping by 🙂

-Amanda-

Print Recipe

5 from 1 vote

Pineapple Coffee Cake

A simple, delicious & moist Pineapple Crumb Coffee Cake. Everyday, easy baking.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: cakes

Servings: 12

Author: Amanda

Ingredients

1 can of crushed pineapple in syrup 20 oz. drained & syrup reserved
3 cups all-purpose flour
1 cup light brown sugar firmly packed
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup salted butter softened
2 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
Optional - maraschino cherries chopped nuts, shredded coconut

Instructions

Preheat oven to 350°F. Spray or grease & flour a 13"x9" baking dish.
In a large mixing bowl, whisk together flour, brown & white sugar, cinnamon, baking powder, baking soda, nutmeg and cloves.
Cut in butter (with a pastry blender) until mixture is pea sized crumbled.
Set aside 1 cup crumb mixture.
Add 1/4 cup reserved pineapple syrup, eggs, buttermilk and vanilla extract to mixing bowl. Mix until combined.
Stir in crushed pineapple until combined. Any optional ingredients can be stirred in here or sprinkled on top.
Pour cake mixture into prepped 13"x9" baking dish. Sprinkle with 1 cup reserved crumb mixture.
Bake until toothpick inserted in center of cake comes out clean, about 45-50 minutes.
Cool on wire rack. Cake can be served warm or cold.
Cover and enjoy cake within a day or two.

French Strawberry Rhubarb Pie

June 2, 2016 by Amanda 17 Comments

A sweet, simple & delicious French Strawberry Rhubarb Pie with a buttery brown sugar crumb topping. Easy baking for a summer day 🙂

Oh, I love days like these. It’s warm, it’s beautiful, it’s so wonderful to be outside! Summer is almost here and all the warm sunshine brings all the farms and gardens back to life.

I live in a farming county and am pretty much surrounded by farmland. So not only do I get to breathe in that fresh country air (eek), I also get the fresh produce perks.

I’m not sure how it is in other parts of the country or world, but here you’ll find many farmers have roadside produce stands. Most of them offer simply whatever is in season, while others will have a selection of homemade jams, sauerkraut, pickled veggies, butters, baked goods and such.

You have to know which produce stands to visit, though. The stands I go to are 50% – 80% cheaper than what you’ll find in a farmers market or grocery store. I’ve seen some stands that are priced far higher, some are even higher than local stores that carry the same local produce. These pricey stands, located on the main roads, thrive off all the tourist traffic. Locals know to drive a few minutes off the main roads to find the same fresh produce at a much more Lancaster County price.

I was excited to pass my favorite produce stand and find it open for the season. I grabbed ten stalks of rhubarb for $2 bucks and a big bundle of asparagus for $2 bucks. Happiness!

Further down the road, I found a farm with a small table of fresh strawberries for sale. Being some of the first of the season, strawberry prices are still top dollar. I grabbed two quart containers for $8 and it was worth every single cent. Fresh, juicy strawberries LOADED with flavor. Ohhh, it’s been awhile…

This, folks, is how the majority of my cooking inspiration occurs. I tend to not plan ahead – I enjoy being sporadic. I usually visit produce stands and local farm & discount stores and then build meals and baking ideas around those finds. It keeps things creative and fun – predictability gets boring!

I had just made a Rhubarb Kuchen – my husband and I loved it – but it was just too much rhubarb for the kiddos. I didn’t want them to miss out on the joys of fresh rhubarb, so I threw together this French Strawberry Rhubarb Pie.

Is it really French? I don’t know. I’ve been eating this French Rhubarb Pie forever and have never bothered to ask or find out. I just know I love it’s sweet simplicity. I often add strawberries to it for those that don’t have the palate for just rhubarb, in all it’s glorious boldness.

This pie is simple to make – chop, mix and bake till golden brown. It has to be refrigerated after cooled, but the crumbs on top will hold up for a day or two before getting mushy.

So get the rhubarb while the getting is good. I hope you love this French Rhubarb Pie!

Thanks for stopping by!

-Amanda-

Print Recipe

5 from 2 votes

French Strawberry Rhubarb Pie

A sweet, simple & delicious French Strawberry Rhubarb Pie with a buttery brown sugar crumb topping. Easy baking for a summer day ♥

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Desserts

Servings: 8 slices

Author: Amanda

Ingredients

9 " pie crust unbaked
Filling:
2 cups diced rhubarb 4-5 stalks
1 1/2 cups strawberries hulled, cut into fourths if large, halved if small
1 large egg beaten
1 cup sugar
2 tablespoon flour heaping
1 teaspoon vanilla
Topping:
3/4 cup flour
1/2 cup brown sugar lightly packed
1/3 cup butter

Instructions

Preheat oven to 400°F. Line a 9" pie dish with pie crust.
For pie filling:
In a mixing bowl, combine rhubarb, strawberries, egg, sugar, flour and vanilla. Stir gently until thoroughly combined.
Spoon into pie shell.
For topping:
Combine flour and brown sugar in a mixing bowl.
Cut in slices of cold butter with a pastry blender until mixture is pea size crumbled.
Sprinkle topping mixture over top of pie.
Place pie on a cookie sheet (not necessary - but far easier to remove when done baking) and bake at 400° for 10 minutes.
Reduce heat to 350° and bake for an additional 25 - 30 minutes or until topping is golden brown.
Cool pie on wire rack.
Slice, serve and enjoy.
Store pie covered in fridge. Best eaten within a day or two of baking.

Chocolate Peanut Butter Ice Cream Cake

May 28, 2016 by Amanda 11 Comments

Chocolate Peanut Butter Ice Cream Cake. A layer of crushed cookies, chocolate fudge sauce & peanut butter in between two layers of chocolate PB ice cream. Yup, take all that in for a minute. It’s a rich, delicious frozen cake that’s impressive yet surprisingly simple to make.

Seriously, you have no idea how many ice cream cakes I’ve made in the past few months. There are a cluster of birthdays in April & May and everyone decided to request an ice cream cake. Bummer – I love baking cakes. I celebrate any excuse to bake a cake! It wasn’t a total loss for me, though. I’m also a May baby so I requested a carrot cake – one of my favorites – one of my family’s least.

Ice cream cakes really are simple to make. The only factor is time. Make life easy, keep the cake making stress free and allow yourself at least 24 hours to get the cake done.

Keeping it easy…anytime I need a large amount of chocolate cookie crumbs I skip the whole cookies. Scraping the cream out is fine for a bit of crumbs, but fussing with it for 2 cups of crumbs is just silly. Find a local grocer that has a bulk section and more than likely you’ll find chocolate cookie crumbs alongside graham cracker crumbs. Total time & effort saver.

The basics. All you’re really doing here is layering and freezing ingredients. I could talk it out, step by step, but really – this isn’t rocket science or even kitchen chemistry. I think the attached recipe card will cover everything 😉

Every good ice cream cake needs a good frosting. I’ve tried numerous frostings and have been disappointed by every one. A lot of people recommend a frosting made with heavy whipping cream – but it freezes terribly. Ice crystals, yuck. Up to this point, the best frosting I’ve found for an ice cream cake is store bought tub of “Extra Creamy Whipped Topping”. I used a generic store brand, but you can look for “Coolwhip Extra Creamy”. It’s creamy, stays creamy and has just a hint of sweetness.

I decorated the cake in a matter of minutes. I spread on an even layer of the whipped topping, sprinkled on some Reese’s Pieces candies, sprinkles and threw on a few Mini Peanut Butter Cups. Voila!

This cake was a total hit with the chocolate-peanut butter- ice cream cake loving peeps in my home. I truly intended to take a perfect picture of my pretty cake creation before cutting – but – one thing led to another and we had to annihilate that cake. Lol. Amateur move, I know.

Hope you love this Chocolate Peanut Butter Ice Cream Cake as much as we did! Thanks so much for stopping by 🙂

-Amanda-

The first ice cream cake I ever made was inspired by this recipe at Instructables and this recipe here is definitely a byproduct of it. Big thanks to the author for the know-how & inspiration 🙂

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5 from 2 votes

Chocolate Peanut Butter Ice Cream Cake

Chocolate Peanut Butter Ice Cream Cake. Start early, plan ahead - this cake needs 8+ hours to set into between layers.

Prep Time1 d

Cook Time30 mins

Total Time1 d 30 mins

Course: Desserts

Servings: 8 - 12

Author: Amanda

Ingredients

2 - 1 1/2 quart containers of chocolate peanut butter swirl ice cream
2 cups chocolate cookie crumbs coarse
1 jar of chocolate fudge sauce I used Smuckers Chocolate Fudge Topping 12oz
1 cup peanut butter
1/4 cup karo syrup
1 tub Extra Creamy Whipped Topping 8 oz, refrigerated
Reese's Pieces candies Mini PB Cups, sprinkles, etc for decorating
Springform pan parchment paper,

Instructions

Prep your pan. You'll need a 9" springform pan (or whatever size you have will work) and we'll be using just the ring. Toss the ring in the freezer.
Note: You could use the whole pan, but think it's simpler to use parchment paper and a flat surface rather than the base.
Remove one container of ice cream and let it soften at room temp. We don't want to melt it, we want it softened. After about 20 minutes I plop the ice cream out into a large mixing bowl. If the center is too hard to beat, I cut the ice cream into fourths and let it soften a bit more.
Beat ice cream until it is soft and creamy - like the texture of soft serve.
Remove springform from freezer. You'll want to place a piece of parchment paper on top of a flat, appropriate sized base. I use a cake carrier base - a cookie sheet, cutting board or large serving plate would work well too. Place your springform on top of parchment paper.
Scrape ice cream into springform and place in freezer.
Prep your cookie crumbs. Hopefully you won't be doing any prepping here because you bought a bag of chocolate cookie crumbs in your bulk section, but if not, get to scraping that cream out and crush the cookies.
Heat the fudge sauce up so it's easily stirred and can be poured. Try 15 seconds, stir, 10 seconds & stir (if necessary). This doesn't need to be molten lava - just barely warm and easily poured.
In a microwave safe bowl, combine peanut butter and karo syrup. Microwave for 20 seconds, stir, return to microwave for 15 seconds and stir until thoroughly combined.
Remove cake from freezer. Spread an even layer of cookie crumbs over ice cream. Drizzle chocolate fudge sauce evenly over cookie crumbs and drizzle peanut butter sauce over fudge sauce. Using a spatula or fork, gently & evenly spread/swirl fudge and peanut butter over cookie crumbs.
Cover cake (another piece of parchment paper works fine) and return to freezer. Let cake set overnight.
In the morning, remove your second container of ice cream and let it soften. Repeat process as in step 3 & 4.
Scrape ice cream on top of cookie/fudge/pb layer and evenly smooth out. Recover with parchament paper and return cake to freezer. It should sit for a few hours - at least 5-6, preferably 8. The longer, the better.
Remove parchment paper for top & bottom of cake. Remove cake from springform. I gently loosen the clamp on side and carefully wiggle & loosen sides of cake with a butter knife. I hear rubbing a hot rag on the outside of the pan helps if you're having problems, but it always releases pretty easily for me.
Using a spatula, frost cake with whipped topping - I used the whole container. Decorate with sprinkles, candy, whatever you'd like.
Return cake to freezer, covered, until ready to serve.
Let cake sit at room temp for 5 -10 minutes before cutting and serving. Cake is easily cut with a knife run under hot water.
Enjoy. Store covered in freezer.

Rhubarb Kuchen

May 13, 2016 by Amanda 8 Comments

This Rhubarb Kuchen is for all you rhubarb lovers. Sweet and tart rhubarb over a yeast cake covered with a custard. Rhubarb is going solo on this one – no strawberries buddying up here.

Eating local. Eating local seasonal ingredients. Yes and yes. Great concept, but in certain parts of the world there’s not a whole lot to be grown during certain months of the year. Leave it up to Old Man Winter and his love for the East Coast.

That’s all done and over, for now anyhow. Spring is here. Rhubarb marks the start of the season of warm sunny days and bountiful fresh veggies and fruit.

I like rhubarb. I truly enjoy it’s unique, tangy flavor. It seems every time I use it I pair it up with strawberries. Really, strawberries & rhubarb are like peas and carrots. Tried and true, sure – but I wanted something new. I wanted to make something that focused on just the rhubarb. No distractions. An all or nothing type of deal.

I didn’t have to look far for the perfect recipe. I had this recipe for years. It’s an old German recipe from an old German friend.

I wondered why I’ve waited so long to bake this dessert. Perhaps I fall into seasonal routines with seasonal tastes. Much like every Thanksgiving I still crave my grandmothers potato filling – each Spring I look forward to a strawberry & rhubarb pie.

Onto our Rhubarb Kuchen. Kuchen is simply a German cake. It’s a yeast cake, so you’ll need to plan for about two hours of rise time. No biggie though – this kuchen is a simple, no knead version. No major fussing here.

The dough makes enough for two kuchens. Throw that other half of the dough in the fridge and use it another day. Bake it with some butter, sugar & cinnamon and you’ll have yourself a fab little cake.

Sprinkle your chopped rhubarb pieces over the dough, spoon the custard on top and bake. Soon your whole house will be filled of the one and only tantalizing aroma of rhubarb. Oh, I missed that smell……

This cake is delicious. I had a hard time stopping myself after a piece or two. Delicious it is, pretty it isn’t. Although there’s beauty in all things, this Rhubarb Kuchen is one ugly cake. I pondered upon ways to gussy it up but had zero time to fuss. It’s been a busy few weeks. A little whipped cream and a sprinkle of cinnamon fixed it up enough.

Everyone’s been telling me how great rhubarb freezes – so I might just give it a try this year. Perhaps I’ll revisit (and dress up) this cake during the winter months.

I hope you enjoy this cake where it’s all about the rhubarb. Thanks so much for stopping by – Happy Baking!

-Amanda-

Print Recipe

Rhubarb Kuchen

Rhubarb Kuchen - A German Rhubarb & Custard Yeast Cake

Prep Time2 hrs

Cook Time40 mins

Total Time2 hrs 40 mins

Course: cakes

Cuisine: German

Servings: 12

Author: Amanda

Ingredients

Kuchen Dough
1/2 cup scalded milk
1/2 cup butter room temp
1/4 cup sugar
1 packet of yeast
3 cups flour
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
Rhubarb & Custard Topping
4 -5 stalks rhubarb cut into 1/2"-3/4" pieces
1/2 cup sugar
Custard Topping
1/2 cup sour cream
3 egg yolks
1/4 cup sugar
1/2 teaspoon vanilla extract
Optional: Whipped cream & cinnamon to serve

Instructions

For Dough
Combine butter and sugar in a large mixing bowl. Pour scalded milk over it and stir until butter is melted. Set aside - this needs to cool down a little.
In a small bowl, combine packet of yeast and 1-2 tablespoons warm water (about 100°F) and stir until yeast is dissolved.
Add yeast to butter mixture.
Add flour, egg yolks, salt & lemon rind. Mix until thoroughly combined, no need to knead (hehe)
Cover bowl and let dough rise for about 2 hours in a warm, draft free area.
Divide dough in half. Save other half, covered and refrigerated, for another occasion.
Preheat oven to 350°
Press dough into bottom of a greased 9"x13" baking dish.
Onto the rhubarb. Slice it and toss it with 1/2 cup sugar. Spoon evenly on top of dough.
In a mixing bowl, whisk together sour cream, egg yolks, 1/4 cup sugar and vanilla extract.
Spoon custard mixture over top of cake.
Bake for 35 - 40 minutes. Toothpick inserted near center should come out clean and custard should be set.
Cool on wire rack.
Top with whipped cream and cinnamon if you'd like. Enjoy 🙂
I store this Rhubarb Kuchen covered in the refrigerator. Let sit at room temp for about half an hour before serving.

Canned Peaches – All Grown Up

May 1, 2016 by Amanda 5 Comments

Canned peaches made delicious! Save the heavy syrup, reduce it with balsamic vinegar & serve over vanilla ice cream. Canned peaches all grown up!

Canned fruits don’t have a good reputation. Mushy and drowned in sugary syrup – most people can’t recall a time they’ve enjoyed it since their elementary school cafeteria days.

I really love peaches. Seriously, I’m dying for a good peach. I haven’t had a good peach since summer and I’m betting it will be that long until I get another. Sigh.

So I gave in. I bought a few cans of peaches the other day. I had no real plans for them, I figured they’d end up in a cobbler or something of the sort.

Ahhhh….then inspiration set in.

So how do we do canned peaches “all grown up”? How about we don’t pour all that heavy syrup down the drain. Instead, reduce it with a bit of balsamic vinegar. Serve the peaches over a scoop of good vanilla ice cream and drizzle your balsamic syrup goodness all over the top. That’s how we do it.

You know what? This simple dessert turned out quite fabulous. I would gladly serve this to friends and family.

Next time I won’t be so quick to dismiss the humble canned fruit. Or any humble ingredient for that matter. Perhaps it wasn’t the ingredient that was boring – it was my temporary lack of enthusiasm.

Thanks so much for stopping by! Happy cooking & creating 🙂

-Amanda-

Print Recipe

5 from 2 votes

Canned Peaches - All Grown Up

A simple, delicious and creative way to enjoy canned peaches.

Cook Time5 mins

Total Time5 mins

Course: Fruits

Servings: 3 - 4 servings

Author: Amanda

Ingredients

can of peaches in heavy syrup 15.25 oz syrup reserved
2 tablespoons balsamic vinegar
pinch of salt
vanilla ice cream

Instructions

Drain heavy syrup into saute pan. Add balsamic vinegar and salt.
Bring to a boil, lower heat so syrup is just simmering.
Reduce syrup down by half, giving pan a shake or mix often - this should take about 3-4 minutes.
Remove from heat. Set aside.
Serve a scoop of vanilla ice cream in a bowl, top with a few slices of peaches and drizzle the balsamic syrup over top.
Serve immediately. Enjoy 🙂