Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Wednesday, March 7, 2012

A Tip of Me Hat, to Ya!

As a person of Irish heritage, I love St. Patrick's Day! Today, we are celebrating with Leprechaun hats, that are no bake!! They are simple to put together, and tasty too.

 Leprechaun Hats
Nilla Wafers
Marshmallows
Green Candy Melts
Yellow Candy Melts
Black Icing
(ignore the brown melts in the pic)
Cut your marshmallows in half.
Start melting your green candy melts in a double boiler.
For each hat you need 1/2 of a marshmallow and a
nilla wafer.
Put a little dab of the green melted candy melts
on the sticky side of the marshmallow.
Place the marshmallow on the nilla wafer,
sticky side down. Let them dry for
a few minutes.
Stick a skewer in the marshmallow, and dip into your
melted candy melts. Knock off the excess candy melt by
gently knocking the skewer against the edge of the pot.
The melts were very thick for this type of dipping, so
I thinned it with 2 teaspoons of veggie oil, one at a time,
mixing very well in between teaspoons.
Let dry completely.
Melt some of the yellow disks in the microwave.
You don't need many.
Fill a pastry bag with the yellow.
Pipe around the area where the top of the hat
 would meet the brim. Let dry.
Use your black icing to finish.
I used royal icing to finish the hat, and I wish I would
have used it for the yellow band. It would have been easier
to work with, because it is a thicker consistency.
“May your days be many and your troubles be few. 
May all God's blessings descend upon you. 
May peace be within you may your heart be strong. 
May you find what you're seeking wherever you roam.”

Happy St. Patrick's Day!!! 

This post is linked to the following fun parties!:
Works for Me Wednesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Made by Me
 What's on the Menu Wednesday







Tuesday, November 15, 2011

Pumpkin and Cranberry Bread Pudding

I love Bread Pudding. It's such a comfort food. The first time I discovered the love of my dessert life,  I was 22 years old and I had just moved to Las Vegas. My soon to be husband and I went to eat at the Golden Nugget Buffet. I remember that at the end of a long line of desserts, sat this huge, gorgeous, barrel looking, copper chafing dish. I was so curious as to what in the world could be so incredible that it would warrant this special station at the buffet. So, I went to look.  What I found ruined me forever for all other desserts, and helped me gain 10 pounds! In this beautiful dish sat the most incredibly, delicious, gorgeous bread pudding ever. I couldn't get enough of it. Filled with moist, cream soaked bread; rich, eggs; plump golden raisins and the spicy, sweet aroma of cinnamon I was in heaven! I had to know how to make this. And so began my quest. I tried every bread pudding recipe I could get my hands on. There are a lot of them out there. I have yet to discover one as good as the bread pudding I had so many years ago. But, I keep trying. I heard that the recipe went away when the hotel was sold back in 2000. The rumor was that the old recipe belonged to the owners mother, and it was not sold with the hotel. I have seen some Golden Nugget Bread Pudding recipes floating around blog world, so I am going to have to get to work investigating and verifying their authenticity. It's the least I can do!!
     Meanwhile, I HAD to make this Pumpkin and Cranberry Bread Pudding. It's perfect for this time of year, and it is so good. Try it!
Pumpkin and Cranberry Bread Pudding
4 large eggs
1 cup packed Light Brown Sugar
3 tablespoons Light Brown Sugar
1 cup Milk
1 cup Heavy Whipping Cream
15 ounces Solid Pack Pumpkin
2 3/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
3/4 teaspoon Ground Allspice
5 1/2 cups Crusty Italian Bread
1 1/2 cups Dried Cranberries
Ice Cream
Preheat your oven to 325 degrees. Spray a 7" X 11" pan.
Put your 4 eggs in a bowl, and ....
whisk until they are frothy and smooth.
Add the brown sugar and....
 whisk together until the sugar dissolves.
Whisk in the milk, cream, and pumpkin.
Whisk in the cinnamon, ginger, and allspice.
Blend all together.
Start cutting your bread and...
Cut into 1/3" cubes.
I didn't remove the crust, but you could if you would like.
Pour the cubed bread into your pan.
Pour your mix into the pan on top of the bread.
Add the cranberries.
Mix completely.
If the bread wants to pop out of the mix and
float to the top, just push it down with a
spatula. It will stay under the mix as it becomes saturated.
I used gloved hands to make sure the bread
is thoroughly soaked, and everything is mixed well.
Bake for 25 minutes.
Pull from oven for a minute and
sprinkle the 3 tablespoons of light brown sugar on the top.
Pop back into the oven and
cook for an additional 20-25 minutes.
Cool on a wire rack for 15 minutes.
Serve plain, or with whipped cream or how about...
topped with ice cream!
It's delicious any way you serve it.



Thanks for joining me today at The Freshman Cook.
and reading my stories!
See you tomorrow!


Saturday, September 17, 2011

Deep Fried Ice Cream

Our dessert this week is something that a lot of people don't even know you can make~Fried Ice Cream! But, believe it or not, it's easy and delicious! You will want to make this!
Deep Fried Ice Cream
Tempura Mix
Vanilla Ice Cream
     White Bread(1 per person)
Vegetable Oil
Take a scoop of ice cream and put it in the middle 
of a piece of bread.
Fold the bread around the scoop of cream.
Pinch the edges of the piece of bread together.
Work quickly. You may have to stretch the bread slightly.
Wrap each roll in plastic wrap and put in the freezer 
for at least 1/2 hour. They can be kept in the 
freezer for up to 2 days.
If you want to use a larger scoop of ice cream,
use two pieces of bread to cover the cream. 
Just pinch the edges together where needed.
Make the tempura mix according to directions on the box.
It just requires ice water.
Turn the fryer to 375 degrees. I used a deep fryer,
but you can use a pan with oil in it. You do not have to worry about 
enough oil to cover the ice cream balls because you
can turn them as they are cooking.
Dip the bread covered ice cream ball in the tempura. 
Completely cover it.
Drop in oil carefully.
We used a wire scoop to control the ice cream ball in the oil.
A couple forks will work great too.
Continue to make sure the ice cream is turned to 
get an even brown color.
You can use a spoon to turn the ice cream also.
When the ice cream becomes a pretty light brown
color, take it out of the oil. Let it drain for a moment
on paper towels. But quickly!
Move it to your serving plate quickly.
Sprinkle the ice cream with confectioners sugar.
 
Drizzle the top with caramel. You could also use
chocolate or raspberry sauce, or whatever you like.
Here is an inside view.
Enjoy!

Thank you for stopping by The Freshman Cook today!

Stop by tomorrow and see what's cookin!


Monday, August 22, 2011

Boys of Fall Cupcakes!

The dessert for this week is named after the song by Kenny Chesney,  "The Boys of Fall". I thought it would be fitting to end the week of Football Feasts with a  cupcake about football.
 Chocolate Cupcakes
(adapted from Southern Living)
5 eggs, separated
1/2 cup Butter, soft
1/2 cup Shortening
2 cups Sugar
2 1/4 cups Flour
1/4 cup unsweetened Cocoa
1 teaspoon Baking Soda
1 cup Buttermilk
2 teaspoons Vanilla Extract
Make sure you separate the eggs before beating them.
You only want to work with the whites first. Set the
yolks to the side. Beat the whites until they form stiff
peaks.
Set them aside. I put mine in another bowl after mixing. 
I needed the bowl for my mixer to make the rest of the recipe.
Beat the butter and shortening until creamy.
Gradually add sugar, mixing thoroughly.
Add the egg yolks, 1 at a time, mixing well.
In a separate bowl, mix the flour, cocoa, and baking soda.
Use a whisk to really mix up the ingredients.
Begin adding the dry ingredients, then add a little 
buttermilk, and mix. Continue adding like this until it is 
all mixed together. Add the vanilla. Beat.
Fold in the egg whites.
Place in cupcake wrappers and cook at 325 degrees
for 20 minutes. 
I used a recipe for the cookies called
No Fail Sugar Cookies. I love this recipe, and always use it.
We have made it before here.
Make the recipe and then cut out the dough with a football
cutter. Cook the cookies according to the
directions here.
Frost the cookies like we did this time.
Use green frosting and a Wilton tip #233 to make grass
all over the cupcake.
Add mini Fall leaves to the top of the cupcakes.
Add the cookie to the cupcake like this.

Enjoy!

Thanks for joining me in this late post.
I apologize for that.

Please join me tomorrow.