Tag Archives: desert

Healthy Chocolate Banana Ice Cream (Dairy Free)

Well hello there.  I know, I haven’t posted in a long time.  Sorry about that, I have been working on redesigning the site and haven’t had as much time for new posts…  But no worries, I have been baking up a storm and have some recipes lined up for you!

Anyway, I wanted to share a quick, healthy, and easy recipe that a friend of mine gave me the idea for.  Make healthy, dairy free ice cream out of frozen bananas!  I thought it sounded weird at first, but it’s really tasty!  So tasty you won’t even know you’re eating healthy 🙂

Just a quick note; I recommend freezing your bananas peeled and sliced.  This will help them blend better.  If you freeze your bananas with the peels on, simply run them under some warm water until the peel softens a bit, then scrape the peel off with a spoon.  Make sure your bananas are very ripe before freezing them.  They should have some spotting, but not be all brown and mushy.

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Doesn’t it looks delicious?!

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Enjoy!

Healthy Chocolate Banana Ice Cream (Dairy Free)

Ingredients:

  • 6 Frozen Large Bananas
  • 1 Cup Homemade Almond Milk (or store-bought original unsweetened almond milk)
  • 1 Tbs Pure Vanilla Extract
  • 2 Tbs Unsweetened Cocoa Powder

First place the almond milk, vanilla extract, and cocoa powder into a large blender.  Next add in the frozen bananas.  Blend until smooth; you may need to stop the blender and stir the mixture by hand a few times to get everything to completely combine.  Serve immediately (freeze no longer than 2-3 hours for more of a soft-serve consistency.  If you freeze its longer, you may need to let it sit out of the freezer for a while before you can scoop it out of the container.  Makes 6-8 servings.

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Irish Cream Hot Fudge Cupcakes

In the spirit of St. Paddy’s Day, I wanted to make a desert using my homemade Irish cream.  These cupcakes definitely fit the bill.

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I believe after my first bite my words were:  “oh my god these are amazing!” – hahaha!

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These are a little time-consuming, but you could definitely make some of the components (there are 4!) in advance.  The cupcakes and the ganache would probably be the best choices for that.  I made a batch and a half of these (36 cupcakes) and brought them all to work along with a bottle of my homemade Irish cream 🙂

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First beat the eggs in one bowl and combine all the dry ingredients in a separate bowl.

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Add the rest of the wet ingredients to the eggs and mix well, then gradually add in the dry mixture.

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Fill your muffin pan and then bake them.

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Make the ganache.  Heat everything in a saucepan over low heat until combined.  Cool slightly, then transfer to a bowl and place it in the fridge until it’s thickened.

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While your ganache is chillin’ core the cupcakes.  I used the round end of a Wilton 1M closed star tip to do this (the same tip I used for piping the frosting).

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Fill each core with ganache.

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Make the frosting.  Cream the butter with an electric mixer until it looks light and fluffy.  Add the powdered sure gradually, then mix in the Irish cream.

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Pipe frosting on to each cupcake and then sprinkle a little cocoa powder over the top of each one.

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Make the hot fudge sauce.  Whisk everything together in a small saucepan while heating over medium heat.  Let it come to a boil for about a minute.  Allow it to cool completely.

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Drizzle the hot fudge sauce over the top of each cupcake.  Have some napkins ready!

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Enjoy!

Irish Cream Hot Fudge Cupcakes

Makes 24 cupcakes

Ingredients

Cupcakes:

  • ¾ Cup (1½ Sticks) Unsalted Butter, Softened
  • 1 Cup Homemade Irish Cream (store-bought will work just fine too)
  • 2 Eggs, beaten
  • 1 tsp Pure Vanilla Extract
  • 1½ Cups All Purpose Flour
  • 1½ Cups Granulated Sugar
  • ¾ Cup Dutch Process Cocoa Powder
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • ½ Cup Strongly Brewed Coffee

Chocolate Ganache Filling:

  • ½ Cup Heavy Whipping Cream
  • 1 Cup Milk Chocolate Chips
  • 2 Tbs Unsalted Butter
  • 2 Tbs Homemade Irish Cream (store-bought is fine)

Irish Cream Frosting:

  • 1 Cup (2 sticks) Unsalted Butter, Softened
  • 3 Cups Powdered Sugar
  • ½ Cup Homemade Irish Cream (store-bought is fine)
  • 1 tsp Pure Vanilla Extract

Irish Cream Hot Fudge Sauce:

  • ¼ Cup Dutch Process Cocoa Powder
  • ⅛ Cup (2 Tbs) Milk Chocolate Chips
  • ⅔ Cup Granulated Sugar
  • ¼ Cup Coffee
  • ¼ Cup Homemade Irish Cream (store-bought is fine)

Make the cupcakes:

  • Preheat oven to 350° and prepare your muffin pan by lining it with wrappers
  • Combine all of the dry ingredients in a bowl and set aside
  • Place eggs in a (separate) large mixing bowl and mix on low until well beaten
  • Add the butter, coffee, vanilla, and Irish cream and mix on low until well combined
  • Gradually mix in the dry ingredients until well incorporated
  • Fill each muffin cup so that it is ¾ full
  • Bake for 20-25 minutes, until the tops spring back when pressed in the middle
  • Cool in the pan for about 10 minutes, then remove the cupcakes and cool completely on a wire rack before coring and frosting

Make the chocolate ganache filling:

  • Place all of the ingredients except for the Irish cream in a small saucepan and heat on low to medium-low until everything is well combined.  Make sure stir and scrape the bottom and sides of the pan often to make sure nothing burns
  • Mix in the Irish cream and then remove the pan from the heat
  • Allow mixture to cool slightly, then transfer it to a bowl and chill it in the fridge until it thickens.  Stir the ganache a few times while it’s chilling in the fridge to help it thicken quicker, or make it ahead of time
  • While you wait for the ganache to thicken, core the cupcakes
  • Fill the center of each cupcake with ganache

Make the Irish cream frosting:

  • Mix the butter on medium for a few minutes until it looks light and fluffy
  • Add the powdered sugar  1 cup at a time until it is well combined
  • Gradually add in the vanilla and Irish cream until everything is combined, scraping the bottom and sides of the bowl as necessary
  • Transfer frosting to a piping bag fitted with a large closed star tip
  • Pipe frosting over the top of the filled cupcakes
  • Lightly sprinkle cocoa powder over the top of each cupcake

Make the Irish cream hot fudge sauce:

  • Place all ingredients in a small saucepan and heat over medium heat
  • Use a wire whisk to incorporate everything
  • Allow the mixture to come to a boil, then let it boil for about a minute
  • Remove from heat and allow to cool completely
  • Drizzle fudge sauce over the top of each cupcake

*Tip:  You may want to place the frosted cupcakes in the fridge for a while before adding the hot fudge sauce to the top

Recipe adapted from:  http://www.sprinklebakes.com/2013/02/bottoms-up-irish-cream-hot-fudge.html

Oreo Dream Brownies

I’m not a huge fan of oreo cookies on their own, but I love oreo flavored things.  About a week ago I got this idea and decided to try to make it a reality.  Sadly my first attempt was a complete failure.  The different layers didn’t all mesh well together, not to mention I somehow managed to over-bake the brownie layer.  The only good thing that came out of it was the amazing cookies n cream frosting.

Feeling a little discouraged, I decided to take a different approach and try again.  I thought about an oreo truffle I like to make once in a while and used that as my inspiration.  My second attempt – a complete success!  Once you try one of these, it will be hard not to have another…  and another…  and another

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Line your pan with parchment paper or non-stick foil so that it hangs over the edges a bit, lightly grease it, then line it with oreos.  The foil/paper is to make it easier to lift the brownies out later.  If you want to just cut the brownies while still in the pan, this isn’t necessary, just grease it.

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Make the brownie batter.  Mix the dry ingredients together.  In a separate bowl cream the butter, sugar and vanilla.  Add the eggs.  Then add the dry mixture.

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Spread the batter evenly over the oreos.  Bake the brownies and allow them to cool completely.

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Make the frosting.  Use a food processor or blender to crush your oreos (they should be finely ground).  Cream the butter, sugar, and vanilla together, add the powdered sugar gradually, then mix in the crushed oreos.  Spread frosting over cooled brownies.  Place the brownies in the fridge for about a half hour before adding the ganache.

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Make the white chocolate ganache.  Place the white chocolate chips and heavy cream in a small saucepan and heat over low to medium-low until everything is melted and combined.  Be sure to scrape the sides and bottom of the pan often so it doesn’t burn.  If it’s not mixing well, use a wire whisk until everything is combined.  Remove from heat and allow to cool for a few minutes, then pour evenly over chilled frosting.  Place back in the fridge for about an hour (or make them ahead of them and refrigerate overnight).

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I cut them into individual pieces and placed each one it a cupcake wrapper.

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I must warn you…  These brownies are messy!

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I don’t really see licking delicious frosting and ganache off your fingers as being that big of a problem though…

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Enjoy!

Oreo Dream Brownies

Ingredients
For the Brownies:

  • 1 Cup Butter (2 Sticks)
  • 2 Cups Sugar
  • 4 Eggs
  • 1½ tsp Vanilla Extract
  • ½ Cup Dutch Processed Cocoa Powder
  • 1⅓ Cups All-Purpose Flour
  • ½ tsp Salt

For the Cookies N Cream Frosting:

  • 3 Cups Powdered Sugar
  • ½ Cup (1 stick) Butter, softened
  • 4 oz Cream Cheese, Softened
  • 1 Tbs Vanilla Extract
  • 1 Cup Finely Crushed Oreos (about 12 cookies)

For the White Chocolate Ganache:

  • 11-12 oz (about 2 Cups/1 Bag) White Chocolate Chips
  • 1 Cup Heavy Whipping Cream

Make the Brownies:

  1. Preheat oven to 350°
  2. Line a 9×13 inch pan with parchment paper or non-stick aluminum foil and lightly grease it.
  3. Mix dry ingredients together and set aside.
  4. In a separate bowl, cream the butter, vanilla and sugar together.
  5. Add the eggs, one at a time.
  6. Gradually add the flour mixture until well combined.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean. Cool completely before frosting.

Make the Cookies N Cream Frosting:

  1. Beat the butter, cream cheese, and vanilla on medium-high for about a minute.
  2. Add the powdered sugar ½ cup at a time, until fully incorporated.
  3. Add the oreo crumbs and mix well.
  4. Spread evenly over cooled brownies and chill in the fridge for about a half hour before adding the white chocolate ganache.

Make the White Chocolate Ganache:

  1. Place everything in a small saucepan and heat on low, stirring and scraping sides and bottom of saucepan often (you don’t want it to burn).  If it doesn’t seem to be mixing together well, use a whisk until it does.
  2. Once everything is melted and well combined, remove from heat and allow it to cool for a few minutes.
  3. Pour ganache over chilled brownies that are already topped with cookies n cream frosting.
  4. Chill in the fridge for about an hour or until the ganache is fully set. Cut and serve!

S’mores Cupcakes

I love S’mores, especially when I get to toast the marshmallow.  They are still tasty when you heat it up in the microwave, but something about a toasted marshmallow is just so much better.  Anyway, I thought it would be awesome to put the taste of s’mores into a cupcake….  and off to Google I went.  I found plenty of recipes for this delectable idea of mine, however I didn’t like any of them.  Each and every one I found had a marshmallow frosting…  but I wanted a chocolate frosting.  So I decided I would just have to create this masterpiece myself…  Here’s what I came up with.

Mix the graham cracker crumbs, flour, salt, and baking powder in a medium bowl and set aside.

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In a large mixing bowl beat the butter on medium for about 45 seconds.  Add in the sugar and vanilla, then add in the egg yolks, one at a time, until well combined.

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Alternate between adding some of the graham cracker mixture and milk until it’s all combined.

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In a small mixing bowl and with clean beaters, beat the egg whites on high until stiff peaks form.

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Fold the egg whites into the batter.

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Fill each muffin cup about ¾ full with batter.  Bake them…  then voila!

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Make the toasted marshmallow cream filling next.  Line a baking sheet with non-stick aluminum foil.  Line up your marshmallows making sure to leave a little space between each one.  They stuck a little, so you may even want to coat the non-stick foil with some cooking spray.  Place them in the oven (preheated to the low broil setting) on the lowest rack in the oven.  Keep an eye on them, they will toast fast and are easy to burn!  Mine took a little over a minute.

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If you want, you can flip them over and toast the other side too.

Place the hot water and salt in a mixing bowl and stir until the salt dissolves.  Add the butter, vanilla, and marshmallow fluff and beat on medium until well combined.  Next add the powdered sugar, a little at a time.  Finally add in the toasted marshmallows and mix on medium or high until fully combined.

Warning:  this part could get messy!  The marshmallow mixture kept going all the way up the beaters.  Eventually I found that lifting the mixer up and down while mixing prevented this from happening.  Perhaps this would be easier to make in a stand mixer?  Let me know in the comments if you try it and how it works out for you!

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Make the ganache.  This part is pretty easy…  Mix the chocolate chips and heavy cream over low heat until the chocolate is fully melted.

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Remove from heat, cool for 10 minutes, then transfer to a mixing bowl and chill in the fridge for an hour.  Using the wire whip attachment of your mixer, mix on high until it will hold stiff peaks.

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While your ganache is chilling away in the fridge, you can add the filling to the cupcakes.  I threw a #230 tip on my piping bag and attempted to just stuff it in the cake and squeeze filling in to it…  That didn’t work so well.  I ended up taking another decorating tip, flipping it upside down and using it to core the cupcakes…  then I just squeezed some filling into the holes in each cake.

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Next I used a Wilton #1M tip to pipe on the ganache.

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I thought it might look nice to use some of the left over filling to decorate the top of the cupcakes a little…

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I ended up only decorating one of the cupcakes this way, and opted to simply sprinkle graham cracker crumbs over the tops of the rest.

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They turned out pretty darn tasty!

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S’mores Cupcakes

Ingredients

Cake:

  • 1⅔ Cups Graham Cracker Crumbs
  • ½ Cup All-Purpose Flour
  • 1½ tsp Baking Powder
  • ¼ tsp salt
  • 2 Eggs (room temperature, separated)
  • ½ Cup (1 Stick) Butter (room temperature)
  • 1 Cup Sugar
  • 1 tsp Vanilla
  • 1 Cup Milk (I used almond milk)

Toasted Marshmallow Cream Filling:

  • 3½ oz Marshmallow Fluff (about ½ cup or ½ of a jar)
  • 8 Large Marshmallows
  • ¼ Cup (½ stick) Butter
  • ½ Cup Powdered Sugar
  • ½ tsp Vanilla Extract
  • ¼ tsp Salt

Whipped Chocolate Ganache:

  • 12 oz (1 bag) Semi-sweet or milk chocolate chips (I used semi-sweet)
  • 1 Cup Heavy Whipping Cream

Make the cake:

Preheat oven to 350° and line your muffin pan with wrappers.  Combine all of the dry ingredients in a bowl and set aside.  In a large mixing bowl, beat the butter on medium speed for about 45 seconds.  Add the vanilla and sugar until well combined, then add the egg yolks one at a time until fully incorporated.  Alternately add some of the graham mixture and milk, then once it’s all combined beat on medium to medium-high for about a minute.  In a small mixing bowl, beat the egg whites on high until they will hold stiff peaks.  Fold the egg whites into the batter.  Fill each muffin cup about ¾ full and bake for 20-25 minutes (until a tooth pick inserted into the center comes out mostly clean).  Makes approx. 20 cupcakes.

Make the toasted marshmallow cream filling:

Preheat your oven to the low broil setting.  Line a baking sheet with non-stick aluminum foil and coat with cooking spray (if desired).  Line up the marshmallows on the baking sheet, leaving about 2 inches in between them.  Place in the oven on the lowest rack until the tops are toasted, about a minute.  (Watch them closely as they will burn quickly!)  Flip the marshmallows over and toast the other side if you want to.  Next, place the hot water and salt in a large mixing bowl and stir together until the salt dissolves.  Add the butter, vanilla, and marshmallow fluff and mix on medium speed until well combined.  Add the powdered sugar a little at a time, then mix in the toasted marshmallows until everything is fully incorporated.

Make the whipped chocolate ganache:

Place the cream and chocolate chips in a saucepan and heat on low, stirring often and scraping the sides and bottom of the pan until the chocolate is fully melted.  Remove from heat and allow to cool in the pan for about 10 minutes.  Transfer to a large mixing bowl and allow it to chill in the fridge for about an hour.  Using the wire whip attachment for your mixer, mix the ganache until it will hold stiff peaks.

Assemble the cupcakes:

Core each cupcake using the large round end of a decorating tip.  Fill a piping bag with the marshmallow filling and pipe some of it into each cake.  Using a Wilton #1M or maybe even a #12 tip, pipe some ganache on to the top of each cake.  Finish by drizzling some of the leftover marshmallow filling over the tops and sprinkle with graham cracker crumbs.  Store the cupcakes in the fridge.