DREAMY ICE-CREAM CAKE

Ingredients:

• 2 cups vanilla ice cream , softened
• 1/2 cup raspberry sorbet , softened
• 1/2 cup sliced almonds
• 1/2 cup fresh raspberries

Makes:

Makes about 4 servings.

Instructions:

step 1

Line Mini Tasty-Fill pans with plastic wrap, allowing wrap to overhang at least 2 inches. Pack softened ice cream into pans. Freeze 1-2 hours.

step 2

Remove ice cream from one pan by pulling on plastic wrap. Arrange on serving plate, cavity side up. Fill cavity with sorbet. Repeat with second pan; invert onto first layer. Working quickly, smooth top and sides with metal spatula; press almonds into ice cream cake sides. Freeze several hours before serving. Arrange fresh raspberries and serve.

CARAMEL PECAN BROWNIE

Ingredients:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup (1-1/2 sticks) butter , cut into pieces
• 2 squares (2 ounces) unsweetened chocolate , chopped
• 3/4 cup granulated sugar
• 2 eggs , lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup pecans , toasted and chopped
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup toffee chips
• 1/4 cup caramel ice cream topping

Makes:

Makes 12 servings.

Instructions:

step 1

Preheat oven to 350°F. Spray 11 x 7 in. pan with vegetable pan spray.

step 2

In small bowl, combine flour and salt. In large microwave safe bowl, melt the butter and chocolate. Stir in sugar. Add eggs and vanilla extract; mix well. Stir in flour mixture; mix until just combined. Stir in 1/4 cup pecans, chocolate chips and toffee chips. Spread batter evenly into prepared pan. Sprinkle remaining 1/4 cup pecans evenly over top.

step 3

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely. Drizzle with caramel topping.

CARROT CUP CAKE

Carrot Cake

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots (less than 1 pound)
• 1 cup raisins
• 1 cup chopped walnuts
• Chocolate eggs

Frosting

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup confectioners' sugar

1. Preheat the oven to 350 degrees F.

2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

3. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

4. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

5. When the cupcakes are cool, frost them generously. To pipe the grass, I used NOZEL.

RED VALVET CUP CAKES

Cupcakes:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 1/2 cups vegetable oil
• 1 cup light buttermilk
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 1 1/2 cups confectioner's sugar
• 1 1/2 packages cream cheese
• 1 1/2 teaspoons vanilla

1. Cupcakes: Preheat oven to 350 degrees.

2. In a medium bowl, combine flour, baking soda, salt, cocoa powder and sugar. In a large bowl, gently beat the oil, buttermilk, eggs, vanilla, vinegar, and food coloring. Then gradually add the dry ingredients until smooth and thoroughly combined.

3. Fill 2/3 of the cupcake holders with the batter. Bake for about 20 minutes. Test the cupcakes with a toothpick. Remove and cool completely before frosting. Makes about 24 cupcakes.

4. Frosting: In a large bowl, beat the cream cheese, sugar and vanilla on low speed until smooth. Then increase to high speed until very light and fluffy. Pipe the frosting on the cupcakes or spread on with a spatula.

MINI PEANUT BUTTER CUP CAKES

Cupcakes:

• 12 tablespoons unsalted butter (1 and 1/2 sticks), cut into pieces
• 1/2 cup cocoa powder
• 1 1/3 cups packed dark brown sugar
• 1 1/3 flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup buttermilk
• 1 egg, room temperature
• 1 teaspoon vanilla extract

Topping:

• 1/2 cup heavy cream
• 1 10-ounce bag peanut butter chips

Glaze:

• 1 tablespoon unsalted butter
• 6 ounces milk chocolate, finely chopped

1. Cupcakes: Position a rack in the middle of the oven and preheat to 350. Combine butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in brown sugar.

2. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined.

3. Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

4. Topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake (If you don't have one, you can also use the corner of a gallon sized zip-lock bag).Place in the freezer while you make the glaze.

5. Glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave until chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.

CHOCOLATE DIPPED FROZEN BANANAS

Frozen bananas dipped in chocolate. These have the texture of a frozen ice cream bar, but they are so much healthier.


Chocolate Dipped Frozen Bananas

• Bananas
• Dark Chocolate
• Popsicle Sticks
• Sprinkles, Shredded Coconut, Nuts

Cut bananas in half and insert the popsicle sticks then place in the freezer until frozen.

Melt chocolate in a coffee mug by placing in the microwave 30 seconds at a time,
stirring until the chocolate is melted.

Dip frozen bananas into the chocolate and place on wax paper. Quickly top with sprinkles, coconut or nuts. Put back in the freezer until you are ready to eat.