Fall is in the air. Its crisp and cool outside and the trees have just a touch of fall in them. So close to my favorite time of year, yet summer isn’t over. To combine the two I have added a fall classic, apple cider, to a summer classic, ice cream!
It has the sweet creamyness of ice cream, combined with the spicy tartness of apple cider, as well as a spiced caramel apple swirl throughout.
The recipe is rather simple, but you do need an ice cream maker for this recipe. I recently got one on super clearance for $7! This recipe is actually the first ice cream I have ever made that wasn’t from the girl scout coffee can contraption I used as a kid!
I can’t bring myself to eat as many raw eggs as many ice cream recipes call for so I actually cooked the mixture into a custard before cooling, churning and freezing. The texture is much like the texture that many Breyer’s All Natural Ice creams have.
I used granny smith apples in my recipe, but if you find these too tart for your liking feel free to use whatever you want!
Skip to just the recipe
Ingredients:
2 cups cream
2 cups whole milk
2 cups apple cider
3/4 cup sugar
1 vanilla bean or 1 tbsp vanilla extract
6 egg yolks
Caramel swirl:
3 Tbsp butter
2 granny smith apples, cut into 1/4 inch (1 cm) pieces
1 1/2 cups brown sugar.
First combine the cream, milk, apple cider and sugar in a large stockpot.
Stir in the sugar.
Split and scrape the insides of the vanilla bean into the mixture. Heat until steaming, but NOT boiling. Do not let this boil!
Whisk the egg yolks until uniform in color then temper. When the eggs are thouroughly warmed, add them to the cream mixture. Cook, stirring frequently, until thickened without letting the mixture boil. When the mixture is thickened, but not to the point of a custard remove from the heat. (Sorry I didn’t take any pictures of this part, its really boring anyways, just stir, stir, stir, – here’s a picture of my doggie instead)
Strain through a fine mesh sieve to get any cooked egg bits out (we all have them, I’m not a perfect custard maker!)
Following the manufacturers instructions on your ice cream maker, make ice cream from this cooled mixture.
While the ice cream is churning away, make the caramel apple swirl.
Begin by melting the butter in a pot. When melted add the apple pieces and cook until soft.
Add the brown sugar and cook until the sugar is dissolved and slightly darkened. Be careful not to burn the sugar or allow it to heat so much it turns brittle when cooled. Allow to cool completely.
When the ice cream is done churning,
move it to a container to freeze and harden (or leave it in the churning container if the instruction manual says thats okay).
Quickly stir in the cooled caramel apple mixture until just combined. Be careful not to overmix! You want streaks of caramel apple goodness.
Place in the freezer and freeze until hardened.
Eat.
Ingredients:
2 cups cream
2 cups whole milk
2 cups apple cider
3/4 cup sugar
1 vanilla bean or 1 tbsp vanilla extract
6 egg yolks
Caramel swirl:
3 Tbsp butter
2 granny smith apples, cut into 1/4 inch (1 cm) pieces
1 1/2 cups brown sugar.
First combine the cream, milk, apple cider and sugar in a large stockpot. Stir in the sugar. Split and scrape the insides of the vanilla bean into the mixture. Heat until steaming, but NOT boiling. Do not let this boil!
Whisk the egg yolks until uniform in color then temper. When the eggs are thouroughly warmed, add them to the cream mixture. Cook, stirring frequently, until thickened without letting the mixture boil. When the mixture is thickened, but not to the point of a custard, allow to cool completely.
Following the manufacturers instructions on your ice cream maker, make ice cream from this cooled mixture.
While the ice cream is churning away, make the caramel apple swirl.
Begin by melting the butter in a pot. When melted add the apple pieces and cook until soft. Add the brown sugar and cook until the sugar is dissolved and slightly darkened. Be careful not to burn the sugar or allow it to heat so much it turns brittle when cooled. Allow to cool completely.
When the ice cream is done churning, move it to a container to freeze and harden (or leave it in the churning container if the instruction manual says that’s okay). Quickly stir in the cooled caramel apple mixture until just combined. Be careful not to overmix! You want streaks of caramel apple goodness.
This dessert is awesome. If you love chocolate covered strawberries, this is for you. Its a multiple layer dessert consisting of crepes, strawberry cheesecake, strawberries and chocolate ganache.
It looks complicated, and the instructions are long, but if you can make pancakes, slice vegetables, run a mixer for cookie batter, and heat cream on the stove, you can make this dish.
You don’t even need to make everything the same day, everything except the ganache can be made up to a day before and stored in sealed containers in the fridge.
“YOUWANT ME TO MAKECREPES?!?!?” Yes. I do. Don’t think of them as crepes. Think of them as really thin pancakes, that take a heck of a lot less time to make. The most important things to remember are to let the batter set before you try and flip them. (otherwise it will make a mess.), and don’t worry if you mess up. Make sure you use a round nonstick pan, the same size you want your crepes (I used a 6 inch nonstick I got at a discount store for about $5, it really doesn’t need to be that fancy).
Crepes:
3 eggs
3/4 cup flour
4 1/2 tsp sugar
3/4 c milk
3 Tablespoons water
2 teaspoons melted butter.
Cheesecake Filling:
8 oz strawberry or raspberry flavored cream cheese (room temperature)
8 oz plain cream cheese (room temperature)
1/4 cup sugar
1/4 cup half and half (or cream)
1/4 cup juice from the strawberries
2 Tablespoons strawberry jam, preserves, or jelly
Chocolate Ganache:
1/2 cup heavy cream
2 cups semi-sweet chocolate chips
Whipped Cream:
1 cup Heavy Cream
2-3 Tablespoons sugar
Slice thinly and place into a seal-able container.
As you are filling the container, occasionally sprinkle the strawberries with a Tablespoon or so of sugar.
When all the strawberries are sliced (reserving a few for decoration if you’re into that sort of thing) put the lid on the container and shake to mix everything up. Refrigerate for at least 2-3 hours, preferably overnight, until the strawberries release juices and they look really juicy.
Get out the cream cheeses if you are making the crepes the same day as you are assembling the lasagna. You will not be needing them this step, but its good to let them warm up while you are cooking.
Begin by adding all the ingredients in a blender
and blend for 1 minute on high (with the lid on).
Scrape down the sides with a spatula and blend for another 15-20 seconds.
Allow the batter to sit in the fridge for 1 hour, or overnight.
To make the crepes:
Pour 3-4 Tablespoons (a little less than 1/4 cup) of batter into a preheated (to medium) lightly greased nonstick pan. Move the pan in a circular motion tilting so that the batter moves round and around the pan, slowly cooking, to ensure an even thickness.
When the batter no longer moves and the top has just lost its shine, and there are tiny bubbles (sort of like pancakes!), about 30-45 seconds. Carefully slide your spatula around the crepe in the pan to loosen and flip!
Cook for another 10-15 seconds and remove from the pan to a plate.
Set them aside to cool while you make the cheesecake filling, or store wrapped in plastic wrap, or in a sealable container in the refrigerator.
Step 3: Make the Cheesecake Filling.
Carefully strain the strawberries, reserving 1/4 cup of the liquid.
Combine the cream cheeses in a mixing bowl and blend until smooth.
Add the sugar and mix until combined.
Then add 2 Tablespoons of jam.
Then 1/4 cup of juice from the strawberries previously prepared.
Follow with the half and half or cream.
Mix until everything is thoroughly combined and the mixture is smooth and easily spreadable. If it seems a little thick, slowly add the half and half or cream one Tablespoon at a time until it is the consistency of thick pudding.
Refrigerate if you are not assembling the lasagna right away.
The ganache is the easiest part of the whole recipe. You want to make this right before assembling the lasagna
Heat 1/2 a cup of cream until it is steaming on the stove top in a small pot (or in the microwave if that’s your sort of thing). Add the chocolate chips and stir slightly.
Allow the mixture to sit for 3-4 minutes, then whisk until the chocolate is thoroughly combined.
You don’t need to put the chocolate on the heat! The heat from the warmed cream is enough to melt the chocolate into a tasty goo. Really!
Spread the cheesecake mixture thinly over the crepes, making sure they are completely covered (about 1/4 inch thick).
Spread a layer of strawberries on top of the cheesecake.
Carefully pour a thin layer of chocolate over the strawberries, using the back of a spoon to spread it carefully.
Repeat the steps filling the dish, or until you run out of ingredients.
Refrigerate 4-5 hours or overnight.
If you want to top the dish with whipped cream, combine the 1 cup of heavy (or whipping) cream and 2-3 tablespoons of sugar, stirring until dissolved. Whisk/beat with a mixer on high until stiff peaks form. This whipped cream is only slightly sweetened. Believe me, it makes a good contrast to the lasagna!
Spread the whipped cream on top of the lasagna.
Serve.
Text Only Directions:
Step 1: Prepare the Strawberries
Step 2: Make the Crepes
Step 3: Prepare the Cheesecake Filling
Step 4: Make the Ganache
Step 5: Assembly and Refrigeration
Crepes:
3 eggs
3/4 cup flour
Strawberry Filling:
2 lbs strawberries
sugar
Cheesecake Filling:
8 oz strawberry or raspberry flavored cream cheese (room temperature)
8 oz plain cream cheese (room temperature)
1/4 cup sugar
1/4 cup half and half (or cream)
1/4 cup juice from the strawberries
2 Tablespoons strawberry jam, preserves, or jelly
Chocolate Ganache:
1/2 cup heavy cream
2 cups semi-sweet chocolate chips
Whipped Cream:
1 cup Heavy Cream
2-3 Tablespoons sugar
Step 1: Prepare the Strawberries
Step 2: Make the Crepes
Step 3: Prepare the Cheesecake Filling
Step 4: Make the Ganache
Step 5: Assembly and Refrigeration
Step 1: Prepare the Strawberries
Wash and trim the strawberries.
Slice thinly and place into a seal-able container. As you are filling the container, occasionally sprinkle the strawberries with a Tablespoon or so of sugar.
When all the strawberries are sliced (reserving a few for decoration if you’re into that sort of thing) put the lid on the container and shake to mix everything up. Refrigerate for at least 2-3 hours, preferably overnight, until the strawberries release juices and they look really juicy.
Step 2: Make the Crepes
Get out the cream cheeses if you are making the crepes the same day as you are assembling the lasagna. You will not be needing them this step, but its good to let them warm up while you are cooking.
Begin by adding all the ingredients in a blender and blend for 1 minute on high.Scrape down the sides with a spatula and blend for another 15-20 seconds.
Allow the batter to sit in the fridge for 1 hour, or overnight.
To make the crepes:
Pour 3-4 Tablespoons (a little less than 1/4 cup) of batter into a preheated (to medium) lightly greased nonstick pan. Move the pan in a circular motion tilting so that the batter moves round and around the pan, slowly cooking, to ensure an even thickness. When the batter no longer moves and the top has just lost its shine, and there are tiny bubbles (sort of like pancakes!), about 30-45 seconds. Carefully slide your spatula around the crepe in the pan to loosen and flip!
Cook for another 10-15 seconds and remove from the pan to a plate.
Set them aside to cool while you make the cheesecake filling, or store wrapped in plastic wrap, or in a sealable container in the refrigerator.
Step 3: Make the Cheesecake Filling.
Carefully strain the strawberries, reserving 1/4 cup of the liquid.
Combine the cream cheeses in a mixing bowl and blend until smooth. Add the sugar and mix until combined. Add 2 Tablespoons of jam.
Then 1/4 cup of juice from the strawberries previously prepared.
Follow with the half and half or cream.
Mix until everything is thoroughly combined and the mixture is smooth and easily spreadable. If it seems a little thick, slowly add the half and half or cream one Tablespoon at a time until it is the consistency of thick pudding.
Refrigerate if you are not assembling the lasagna right away.
Step 4: Make the Ganache
Heat 1/2 a cup of cream until it is steaming on the stove top in a small pot (or in the microwave if that’s your sort of thing). Add the chocolate chips and stir slightly.
Allow the mixture to sit for 3-4 minutes, then whisk until the chocolate is thoroughly combined.
Step 5: Assembly and Refrigeration.
Begin by lining your dish with crepes.
Spread the cheesecake mixture thinly over the crepes, making sure they are completely covered (about 1/4 inch thick).
Spread a layer of strawberries on top of the cheesecake.
Carefully pour a thin layer of chocolate over the strawberries, using the back of a spoon to spread it carefully.
Repeat the steps filling the dish, or until you run out of ingredients.
Refrigerate 4-5 hours or overnight.
If you want to top the dish with whipped cream, combine the 1 cup of heavy (or whipping) cream and 2-3 tablespoons of sugar, stirring until dissolved. Whisk/beat with a mixer on high until stiff peaks form. This whipped cream is only slightly sweetened. Believe me, it makes a good contrast to the lasagna!
I love Juila Child, she is the awesome. It’s also cherry season, which means you have to do something with all those cherries! I thought I’d whip out the classic Mastering the Art of French Cooking and see what Julia had to say, which was the clafouti.
According to the book, clafouti is a fruit flan, which is an egg custard filled with tasty cherry bits.
I have to admit, my clafouti could have been better. The bottom didn’t set correctly before I added the cherries, and the custard was kind of pasty and just lacking. It wasn’t as bad as the cupcake disaster though, so feel free to improve on what I’ve made!
Cherry Clafouti
(from Mastering the Art of French Cooking)
Ingredients:
3 cups pitted black cherries
butter
1/3 cup granulated sugar
————-
Batter ingredients:
1 1/4 cup milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon of salt
2/3 cup sifted all-purpose flour
Directions:
Begin by preheating the oven to 350 degrees F.
Lightly butter an 7-8 cup baking dish or pie plate about 1 1/2 inches deep.
Place all the ingredients below the line into a blender in the order listed, and blend at high speed for one minute.
Pour a 1/4 inch layer of batter into the baking dish.
The original recipe calls for a fireproof dish, and I don’t know about you, but I’ve been looking for a few of these for the past year or so and have only found two, one at the flea market, another at a thrift store, neither of which are big enough for this recipe.
Because the recipe wanted me to put the dish over an open flame/burner, I instead put it in the preheated oven until the batter had set, which took 5-10 minutes depending on the dish, the batter and the way your oven heats.
After the batter has set, spread the pitted cherries over the batter, and sprinkle with 1/3 cup of granulated sugar. Pour the remaining batter over the cherries.
Place in the middle of the preheated oven and bake approximately an hour. It is done when it has puffed and browned, and a knife inserted in the center of the dish comes out clean. It will sink as it cools.
Sprinkle powdered sugar over the dish just before serving.
Serve warm.
Cherry Clafouti
(from Mastering the Art of French Cooking)
Ingredients:
3 cups pitted black cherries
butter
1/3 cup granulated sugar
————-
1 1/4 cup milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon of salt
2/3 cup sifted all-purpose flour
Begin by preheating the oven to 350 degrees F.
Lightly butter an 7-8 cup baking dish or pie plate about 1 1/2 inches deep.
Place all the ingredients below the line into a blender in the order listed, and blend at high speed for one minute.
Pour a 1/4 inch layer of batter into the baking dish.
The original recipe calls for a fireproof dish, and I don’t know about you, but I’ve been looking for a few of these for the past year or so and have only found two, one at the flea market, another at a thrift store, neither of which are big enough for this recipe.
Because the recipe wanted me to put the dish over an open flame/burner, I instead put it in the preheated oven until the batter had set, which took 5-10 minutes depending on the dish, the batter and the way your oven heats.
After the batter has set, spread the pitted cherries over the batter, and sprinkle with 1/3 cup of granulated sugar. Pour the remaining batter over the cherries.
Place in the middle of the preheated oven and bake approximately an hour. It is done when it has puffed and browned, and a knife inserted in the center of the dish comes out clean. It will sink as it cools.
Sprinkle powdered sugar over the dish just before serving.
I keep making all this stuff that I don’t really like. For example, bananas. Yes, I don’t like bananas, you can hate me now. I know I make quite a few things with bananas in them, like banana bread. What can I say, I cook for my friends, who really like bananas.
Oh and my monkey cookie jar does too.
These cookies are more like tiny cakes than a traditional crispy cookie. They’re moist, soft and slightly chewy, with just enough banana flavor (or at least I’m told).
Ingredients:
2 1/2 cups all-purpose flour (300g)
1/4 teaspoon baking soda (2g)
1/4 teaspoon salt (2g)
3/4 cup brown sugar, packed (130g)
2 Tablespoons brown sugar (22g)
1/4 teaspoon ground cinnamon (2g)
1/2 cup butter (113g)
1/4 teaspoon vanilla extract (2ml)
1/4 teaspoon banana extract (2ml)
2 eggs
3 ripe bananas, mashed
1/3 cup chopped walnuts, toasted (optional) (40g)
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
Sift together the flour, baking soda, and salt.
Beat together the 3/4 cup (130g) of brown sugar and butter, vanilla and banana extract. Mix until light.
Add the eggs and mix until fluffy.
Mix in the mashed bananas.
Slowly add the flour mixture to the sugar, egg, butter, banana mix.
Fold in the nuts (I didn’t have any nuts, so no nuts this time)
Drop by the teaspoon onto a prepared baking sheet. Try to keep them as round as possible, the thin parts just burn.
Sprinkle the cookies with a mixture of the 2 tablespoons of brown sugar and cinnamon. (I forgot this step, oops.)
Bake 8-10 minutes until lightly browned on the edges. The tops of these will not brown.
Let them firm up on the baking sheet for a moment before transferring them to racks to cool.
Eat.
Ingredients:
2 1/2 cups all-purpose flour (300g)
1/4 teaspoon baking soda (2g)
1/4 teaspoon salt (2g)
3/4 cup brown sugar, packed (130g)
2 Tablespoons brown sugar (22g)
1/4 teaspoon ground cinnamon (2g)
1/2 cup butter (113g)
1/4 teaspoon vanilla extract (2ml)
1/4 teaspoon banana extract (2ml)
2 eggs
3 ripe bananas, mashed
1/3 cup chopped walnuts, toasted (optional) (40g)
Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
Sift together flour, baking soda and salt.
In a small bowl, combine 2 tablespoons brown sugar with cinnamon, set aside.
Beat together the remaining 3/4 cup brown sugar, butter, vanilla and banana extract until light and fluffy.
Beat in the eggs, and then add the mashed bananas.
Slowly stir in the flour mixture.
Fold in the chopped nuts, if using.
Drop by the teaspoonful onto the baking sheet. Sprinkle with the brown sugar/cinnamon mixture.
Bake 8-10 minutes until lightly browned around the edges.
Let the cookies cool a moment on the baking sheet before transferring to wire racks to cool completely.
These nutrition facts were calculated using the recipe analyzer from Calorie Count at about.com, they are approximations, as in scientists have not evaluated this specific cookie for nutritional value, so use them as guidelines. Thanks!
I made this smoothie this morning to hide a bunch of stuff I didn’t want to taste. I’m suffering from my second spell of illness in the past month. It has not been fun. (It’s also why I haven’t been posting, who wants to eat something a sicko ate?)
My dad gave me some anti-viral elderberry extract to help me get better, and stay better. Its not that it tastes bad, its elderberry extract, its just stronger than strong. Usually when you think of extracts you think of little bottles of alcohol-y fruit flavored liquids you add to things you are cooking or baking. Not this stuff, this stuff is almost as thick as honey, and as dark as molasses. Usually I take a spoonful of the stuff and pour it right down the back of my throat. This morning my brother’s magic bullet sitting right next to the bottle of extract was calling to me.
I am not vegetarian, let alone vegan, but I know many people who are. I bought this really awesome cookbook for a really awesome friend who blogs on a really awesome pet blog, and I couldn’t help but go through it before sending it on its way. It was hard not photocopying the whole thing, but I restrained myself and pulled only a few recipes out.
The cookbook was Vegan Cupcakes Take Over the World, writting by Isa Chandra Moskowitz and Terry Hope Romero. If you haven’t seen this book, pick a copy up for yourself. These authors’ other books are awesome as well.
I was vegetarian back in the day (I won’t say how long ago, that just makes me feel old). I was young and had no idea what I was doing beyond not eating meat. It became a pain in the butt because I was young, dependent on my parents yet, and my dad was big on making roasts for dinner, so I eventually stopped.
Living on my own was the next time I came close to being vegetarian. I didn’t do it on purpose, it was just easier and cheaper to make meals without as much meat, or with no meat at all.
Since buying this book for my friend, I’ve become re-interested in vegetarian and vegan foods. They are healthier, cheaper, and you’re helping sweet furry cuddly animals. I could probably be vegetarian again one day, but it would be some serious work to be vegan. I love egg and dairy products too much, I don’t know if I could live without cheese (no matter how much I’ve found out its really not good for you).
I decided to make one batch of the special flavors of cupcakes from the cookbook, the orange pudding cupcakes, and a batch of plain golden cupcakes with chocolate frosting. The initial results weren’t as amazing as I expected. Right out of the oven they were a little dry, and more earthy than sweet tasting.
I decided to use my friends as food guinea pigs though, and fed them a few too see what they thought. All of my taste testers thought they were great and were really surprised when I told them that they were vegan. They didn’t agree with me at all about the flavors. Since there was such a consensus about how great they were I had to try another one.
They taste better the next day! They became moister and the sweet flavor associated with cupcakes were there. So if you make these and aren’t overly impressed as soon as they come out of the oven, frost them, and let them sit and develop their animal free cupcake-y goodness.
Orange Pudding Cupcakes
These are some tasty citrus cupcakes. I used orange buttercream frosting instead of the ganache used in the recipe in the book. These were light, and I didn’t want to overpower them with a big blob of chocolate on the top (even though chocolate orange is the awesome!). I also didn’t have any marmalade on hand, so I just omitted that part.
3/4 c soy milk
1/2 c fresh squeezed orange juice
3 tbsp tapioca flour, cornstarch or arrow root
1/4 c plus 2 tbsp granulated sugar
1 tsp vanilla extract
1/8 tsp of turmeric for color (optional)
1 tsp finely grated orange zest
Whisk together the soy milk, orange juice, tapioca flour, sugar, vanilla and tumeric (if using) in a small heavy bottomed saucepan. (I used a spoon because I’m once again house-sitting and am whiskless, and its a nonstick saucepan.) I used cornstarch because that is what I had on hand, but I think one of the other choices would work better, the cornstarch left the pudding starchy tasting (but still good).
Cook over medium heat for about 2 minutes, until the mixture is warm and steaming, whisking occasionally.
When the mixture is warm, reduce the heat to low, and stir constantly for 5 minutes as the mixture thickens. When the pudding becomes too thick for a whisk switch to a fork (or like me stick with the spoon).
When the mixture is sufficiently thick and pudding-y, turn off the heat and fold in the orange zest, mixing for another minute.
Transfer the pudding to a bowl and let cool for 10 minutes until the mixture stops steaming. Cover and refrigerate for at least an hour, it will continue to thicken as it cools.
Next make the cupcakes:
1/3 c canola oil
3/4 c granulated sugar
3/4 c soy milk
1/2 c fresh squeezed orange juice
1 tsp vanilla extract
1 1/3 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp finely grated orange zest.
Preheat the oven to 350 degrees F, and line a muffin pan with cupcake liners.
Measure out the flour in a small bowl.
In a large bowl combine the oil, sugar, soy milk, orange juice, and vanilla.
To that mixture add 1 tbsp of flour from the flour in the bowl and mix until combined. This will help emulsify the mixture.
As you can see in the picture before adding the flour, there are large blobs of oil dispersed throughout, after mixing in the flour, there are still drops of oil, but they are smaller and more evenly dispersed.
Sift together the remaining flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet in three batches, mixing well after each addition until smooth.
Fold in the orange zest and mix to distribute.
Fill each cupcake liner 2/3 to 3/4 of the way full. (I love my silicone muffin tray by the way.)
Bake for 20-22 minutes at 350 degrees F. The tops should spring back when touched, and a toothpick come out clean when inserted into the center of a cupcake.
Remove from the muffin tin and cool completely on a baking rack before filling with the pudding, or frosting.
Orange Buttercream Frosting
1/4 cup shortening
1/4 cup margarine, softened
2 cups confectioners’ sugar
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
In a small bowl combine the margarine and shortening until well combined.
Add the confectioners sugar in about 1/2 cup additions.
After each addition of sugar, add a splash of orange juice and beat well with mixers on medium speed.
Add the vanilla and beat for another 3-5 minutes until the frosting is smooth, creamy and fluffy. Wrap tightly with plastic wrap and refrigerate until ready to use. (I put mine in a plastic ziplock bag.)
Assemble
Fit a pastry bag with the widest tip possible, and fill the bag with pudding (use common sense when doing this). Or take a plastic ziplock bag and fill with pudding. Using scissors snip of a corner of the bag to create a poor mans pastry bag.
Using your finger, poke a hole in the top of each cupcake and kind of squish the cupcake around so there is room to pipe pudding into the centers. (High tech I know!)
Pipe the pudding into the cupcakes. Do this by sticking the bag as far as you can into the cupcake, and squeeze the pudding in while supporting the cupcake with your other hand. You want to fill them up as much as possible, don’t be afraid if a little comes out the top of the cupcakes.
When all of the cupcakes are filled use your finger to wipe off access pudding (or a knife if you’re sanitary like that or are feeding them to other people).
Pipe the orange buttercream frosting ontop of the cupcakes decoratively. Or just use a knife or spatula and slap some on there, they’ll taste good either way!
Set the cupcakes in the refrigerator to set the frosting. Eat. (They taste best the second day after the orange and sweetness has had time to soak through the entire cupcake.)
3/4 c soy milk
1/2 c fresh squeezed orange juice
3 tbsp tapioca flour, cornstarch or arrow root
1/4 c plus 2 tbsp granulated sugar
1 tsp vanilla extract
1/8 tsp of turmeric for color (optional)
1 tsp finely grated orange zest
The cupcakes:
1/3 c canola oil
3/4 c granulated sugar
3/4 c soy milk
1/2 c fresh squeezed orange juice
1 tsp vanilla extract
1 1/3 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp finely grated orange zest.
Orange Buttercream Frosting:
1/4 cup shortening
1/4 cup margarine, softened
2 cups confectioners’ sugar
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
Make the pudding:
Whisk together the soy milk, orange juice, tapioca flour, sugar, vanilla and tumeric (if using) in a small heavy bottomed saucepan.
Cook over medium heat for about 2 minutes, until the mixture is warm and steaming, whisking occasionally.
When the mixture is warm, reduce the heat to low, and stir constantly for 5 minutes as the mixture thickens. When the pudding becomes too thick for a whisk switch to a fork.
When the mixture is sufficiently thick and pudding-y, turn off the heat and fold in the orange zest, mixing for another minute.
Transfer the pudding to a bowl and let cool for 10 minutes until the mixture stops steaming. Cover and refrigerate for at least an hour, it will continue to thicken as it cools.
Next make the cupcakes:
Preheat the oven to 350 degrees F, and line a muffin pan with cupcake liners.
Measure out the flour in a small bowl.
In a large bowl combine the oil, sugar, soy milk, orange juice, and vanilla. To that mixture add 1 tbsp of flour from the flour in the bowl and mix until combined. This will help emulsify the mixture.
Sift together the remaining flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in three batches, mixing well after each addition until smooth.
Fold in the orange zest and mix to distribute.
Fill each cupcake liner 2/3 to 3/4 of the way full. (I love my silicone muffin tray by the way.) Bake for 20-22 minutes at 350 degrees F. The tops should spring back when touched, and a toothpick come out clean when inserted into the center of a cupcake.
Remove from the muffin tin and cool completely on a baking rack before filling with the pudding, or frosting.
Orange Buttercream Frosting
In a small bowl combine the margarine and shortening until well combined. Add the confectioners sugar in about 1/2 cup additions. After each addition of sugar, add a splash of orange juice and beat well with mixers on medium speed.
Add the vanilla and beat for another 3-5 minutes until the frosting is smooth, creamy and fluffy. Wrap tightly with plastic wrap and refrigerate until ready to use.
Assemble
Fit a pastry bag with the widest tip possible, and fill the bag with pudding (use common sense when doing this). Or take a plastic ziplock bag and fill with pudding. Using scissors snip of a corner of the bag to create a poor mans pastry bag.
Using your finger, poke a hole in the top of each cupcake and kind of squish the cupcake around so there is room to pipe pudding into the centers.
Pipe the pudding into the cupcakes. Do this by sticking the bag as far as you can into the cupcake, and squeeze the pudding in while supporting the cupcake with your other hand. You want to fill them up as much as possible, don’t be afraid if a little comes out the top of the cupcakes.
When all of the cupcakes are filled use your finger to wipe off access pudding (or a knife if you’re sanitary like that or are feeding them to other people).
Pipe the orange buttercream frosting ontop of the cupcakes decoratively. Or just use a knife or spatula and slap some on there, they’ll taste good either way!
Set the cupcakes in the refrigerator to set the frosting. Eat. (They taste best the second day after the orange and sweetness has had time to soak through the entire cupcake.)
Last night I went and hung out with Amy. She has been busy, busy, busy making chocolates for gifts for Christmas. She was already in the middle of finishing up the cherry cordials when I got there.
Cherry cordials are something you have to pay attention to while you’re making them, so I left her to her chocolatey ways. Instead I helped her mom dismember some retarded quilt squares that were put together backwards. We also decided the menu for dinner on Christmas Eve.
Christmas Eve Menu:
Honey Baked Ham
Green Beans
Summer Corn
Twice baked potatoes
Pizza wreath
Cranberry Mint Punch
Corn Bread
And dessert provided by me, Peppermint Cheesecake (and its no-bake!). I’ll be making this Sunday night so if you would like to make one too here is a list of things you will need:
Oreo Cookies (or chocolate cookie crumbs), butter, unflavored gelatin, 16 oz cream cheese, sugar, water, milk, peppermint candy, heavy cream, and milk chocolate candy bars, some beaters, and a springform pan.
about 12 oz of crushed peppermint candies (candy canes or starlight mints, or other hard peppermint candy)
a 9 × 13 pan lined with wax paper.
Melt 1 lb of the brown melting chocolate until smooth.
Spread into the bottom of the lined pan so it is a uniform thickness. Work quickly before the chocolate sets.
Place pan into the refrigerator until the chocolate has hardened.
While the chocolate is cooling in the fridge, melt the white chocolate.
Take the pan of brown chocolate out of the fridge and spread the white chocolate ontop of the brown chocolate.
Sprinkle the crushed peppermint candies ontop of the white chocolate before it hardens, using your hands to press the crushed candy into the chocolate if needed.
Place in the refrigerator until cooled.
Remove from the refrigerator and peel away the wax paper. Break the large sheet of peppermint park into smaller manageable pieces.
Here is a simple recipe version of Amy’s Cordials, the amounts are not exact, you kind of just go along as you’re making them until you’re out of one ingredient or another, or have made as many as you want to (at least thats how we’ve done it).
Sorry I do not know what types of molds she had or what brand fondant she used. All of her supplies came from the Hartville Chocolate Factory though, so I’m sure if you call them they can give you the details! (I’ll also update this with a link to the information when I get it from amy later.) When you initially mix the fondant, it looks like a thick powdered sugar/water mixture. When it sets up with the cherries inside the chocolates though, it turns into a delicious cherry flavored liquid.
Ingredients:
Melting Chocolate
Fondant
Maraschino Cherries
Drain the maraschino cherries, reserving the juice. Slice the cherries into halfs or quarters (depending on the size of the cherries). Dry them the best you can with a tea towel or paper towels (be careful of towel fuzz!).
The fondant that Amy had was a 1 to 5 ratio of cherry juice to fondant, so for each 5 teaspoons of fondant powder, she added 1 teaspoon of cherry juice.
Melt the chocolate. Spoon a small amount of chocolate into each mold. Using a paintbrush brush the chocolate up the sides of each mold. Set in the freezer a minute or two to quickly set the chocolate. If the shell on the sides of the mold is too thin for your liking, add another layer of melted chocolate, and quickly freeze again.
Place a piece or two of cherry into each hardened cherry cordial mold. Top carefully with a small amount of fondant and allow the fondant to flow to the bottom of the cups.
When the fondant has settled, top with melted chocolate. Set in refrigerator to cool until solid.
I am a cookie making machine. This is the fourth type of cookie I have made in the past week (Chocolate Mint Snappers, Jelly Thumbprints, and some Peanutbutter cookies that are coming soon).
These are light, citrus-y, with just the right amount of crunch to them while still being delightfully chewy. The flavor is reminiscent of fresh squeezed orange juice that tickles your tongue. They’re just the thing to perk you up in the middle of a dreary, dark, cold winter.
Ingredients
Cookies:
1/2 cup butter, softened
1 cup sugar
1 large egg
zest of 2 oranges
1 3/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
Rolling Sugar:
1/4 cup sugar
red and yellow food coloring (or orange)
(or 1/4 c orange colored sugar)
Orange Glaze:
1/2 c powdered sugar
2 tbsp orange juice
Directions
In a large bowl, cream together the butter and sugar.
Add the egg and orange zest.
Combine the flour, salt and baking soda in a small bowl, and add in parts to the wet mix. Mix until just combined.
Turn the dough out onto a floured surface and knead until smooth (but work quickly and don’t add too much four or the cookies will be tough).
Cut the dough in half and shape into 2 rolls about 1 1/2 inches in diameter. Wrap in waxed paper and chill the dough logs in the refrigerator over night, or at least 4 hours, until very firm.
Preheat the oven to 375 degrees F.
Mix together the powdered sugar and orange juice to make a glaze.
Add a couple drops of food coloring to the 1/4 c of sugar, and stir, stir, stir, stir. Stir until there are no blobules of food coloring left and the sugar is orange in color. (It works really!)
Retrieve the dough from the refrigerator. It should have flattened a little into an oval shape on its own. If it hasn’t, thats ok too. Carefully unwrap from the waxed paper and roll in the colored sugar. Don’t be afraid to pat the sugar into the dough.
Slice the dough 1/4 inch thick, and arrange on a cookie sheet 2 inches apart. Bake for 10-12 minutes until the bottoms of the cookies are very lightly browned.
If at any point the dough is difficult to slice, stick it in the freezer for a minute to re-firm it.
Transfer the cookies to cooling racks while still hot, and brush with the orange icing you prepared earlier. (Slide some wax paper under the rack to catch drips.)
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper to taste
6 large leaves butterhead or other lettuce
1. Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
2. Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
1/4 cup sugar
2 teaspoons ground cinnamon
3 eggs, beaten and room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk, room temperature
7 tablespoons butter
1 or 2 green tart cooking apples, thinly slices
Preheat oven to 400° F. In a small bowl, combine sugar and cinnamon; set aside. In a large bowl, combine eggs, salt, flour, and milk; beat until batter is smooth.
In a large heavy ovenproof frying pan or a cast-iron skillet over medium heat, melt butter, turning pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 minutes.
Pour batter over apples into pan and bake 25 minutes or until puffed above sides of the pan and lightly browned. Remove by flipping upside down onto a serving platter (apples and cinnamon will be on top). Serve immediately.
This is a really tasty and easy dinner. If you forget about marinating the steak until the last minute, dont worry let it marinate while you cut up the pepper and drain the pineapple, instead of cooking it while you do those things. Its also a good way to use the steak that has been in your freezer for a while or if you cant afford expensive stuff.
1-2 lb steak (doesn’t have to be expensive)
1 Can Chunk or Tidbit Pineapple
1 Green Pepper
Soy Sauce
Cornstarch
1 c White Rice
Slice the steak into thin strips cutting against the grain.
Place the steak into a large bowl and add soy sauce until the steak is pretty much covered.
Let the steak marinate 1-2 hours (or overnight if you really like
soy sauce).
Cook the rice (I’m assuming you know how to do this).
Heat a large pan and add the steak and sauce from the bowl.
While the steak is cooking wash and cut the pepper into bite sized pieces.
Cook until almost all of the pink is gone.
Add the pepper and cook until almost tender.
Drain the pineapple juice from the can reserving it in a bowl.
Add about 1 tbsp of cornstarch to the juice and mix well.
Add the juice to the steak and pepper.
When the sauce has thickened slightly add the pineapple and heat just long enough to warm.
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