Recipes for Cook

Showing posts with label cream. Show all posts

Tuesday, April 29, 2014

Chocolate Ice Cream Cupcakes

Dear God,

Image via Made with Pink

Do you get some kind of SICK pleasure out of torturing me?

Surely, you must, as I see no other reason you would put this delish-looking chocolate ice cream cupcake all up in my FACE when you know good and well that Im starving myself on the Paleo diet!!!

W.T.F., God?!?!?! I mean, Jesus!

Best,

CupcakesOMG!

Sunday, April 6, 2014

Mmmm Cream of Turned Mushroom Trimmings

Im not sure how many of you tried "turning mushrooms" after seeing our post Friday, but just in case, this cream of mushroom soup will help you put those carved beauties and any trimmings to delicious use. When youre done admiring your knife work, chop them up, and enjoy one of the best soups ever invented. Ive also added links to some of my other favorite mushroom recipes. Have a happy Earth Day, and as always, enjoy!

Cream of Mushroom Soup

Just Chicken and Mushrooms

Beef Short Ribs Braised with Wild Mushrooms and Tomato

Beef Medallions with Caramelized Tomato Mushroom Sauce

Creamy Mushroom Pasta Yan Yan

Monday, February 10, 2014

Sour Cream Coffee Cake

I hosted a baby shower this past weekend and served 2 of these quiches (one with spinach, bacon & swiss, the other with ham, broccoli, cheddar & green onion) and this tasty coffee cake. My sister actually made this coffee cake for my baby shower a couple years ago and it was delicious! Make sure to watch it carefully because although the recipe says to bake it 50-60 minutes, mine only baked for 45 and I thought it was a little dry. I should have taken it out sooner! Oh well. It was still delicious. And it looks really pretty, so its great for something like a shower.

This may look like a long list of stuff, but its really quite easy to whip up. Dont be afraid. :)

Sour Cream Coffee Cake

Cake:

3/4 c. unsalted butter (1.5 sticks), room temperature

1/2 c. sugar

3 extra-large eggs, room temperature

1 1/2 tsp. vanilla

1 1/4 c. sour cream

2 1/2 c. cake flour (or 2 1/4 c. flour + 1/4 c. cornstarch)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Streusel:

3/4 c. brown sugar

1/2 c. flour

1 1/2 tsp. cinnamon

1/4 tsp. salt

3 tsp. cold unsalted butter, cut in pieces

3/4 c. chopped walnuts

Glaze:

1/2 c. powdered sugar

2 T. pure maple syrup

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan (which no one seems to have, including myself; a bundt pan works just fine).

Cream butter and sugar for 4-5 minutes. Add eggs one at a time, then add vanilla and sour cream. In a separate bowl, mix flour, baking soda, powder, and salt. With mixer on low, add flour mixture to batter until just combined. Finish stirring with spatula.

For the streusel, place all ingredients expect walnuts in a bowl and pinch with fingers until it forms a crumble. Mix in walnuts.

Spoon half of cake batter into the pan and spread with a knife. Sprinkle 3/4 c. streusel on top. Spoon the rest of the batter into the pan and spread. Scatter streusel on the top. Bake at 350 degrees for 50-60 minutes (check after 40). Let cool on wire rack 30 minutes. Carefully transfer cake, streusel side up on serving platter (so youll have to flip it out and then flip it over).

Whisk glaze, adding a few drops of water, if necessary, to make runny. Drizzle over cake.

Source: My sister Wendy, originally from the "Barefoot Contessa"

Saturday, February 1, 2014

EASY BUTTERSCOTCH ICE CREAM TOPPING

It is finally grilling season in Alaska and that means food, friends and family. Our crowd loves ice cream and Ive been playing around with a variety of ice cream toppings. This quick and easy one is a big favorite right now, but Im working on a pineapple topping as well.

EASY BUTTERSCOTCH ICE CREAM TOPPING
¼ cup butter
1¼ cups light brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, corn syrup and salt.

Stirring constantly, keep your heat very low until everything is melted and smooth then raise the heat to a medium low setting. Bring to a gentle boil (keep stirring) and boil for 1 minute.

Remove from heat and cool for five minutes. Stir in evaporated milk and extracts, mix until everything is very smooth.

Store in fridge (keeps for a couple weeks if it lasts that long). Tastes great cold or warm.