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cakesonholiday: Vanilla Ice Cream
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Caramel Apple Turnovers
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Root Beer Float Whoopie Pies For the Vanilla Bean Cakes: 2 1/4 cups all-purpose flour 1 1/2 t baking powder 1/2 t salt 1 stick butter (8T), at room temperature 1/2 cup granulated sugar 1/2 cup brown sugar, packed 2 large eggs 1/2 cup buttermilk 2 T milk 1 t baking soda 1 t white vinegar 1 1/2 T vanilla bean paste or the seeds from 1 vanilla bean 1 tsp. vanilla extract Directions: Position a rack in the center of the oven and preheat the oven to 375°F. Line two baking sheets with parchment paper. Whisk together the flour, baking powder and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, and both sugars until light and fluffy. Add the eggs and buttermilk and beat until combined. The mixture will look curdled at this point, but that’s perfectly fine. It will smooth out in the next step. In a measuring cup, combine the milk, baking soda, and vinegar. The mixture will foam and thicken. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla bean paste and vanilla extract and beat on medium for about 2 minutes or until completely combined. Using a small cookie scoop, drop 1 tablespoon of batter onto the prepared one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for 9-10 minutes or until the edges of the cakes begin to brown. Remove from the oven and transfer to a wire rack to cool completely before filling. For the Root Beer Swiss Meringue Buttercream: 5 large egg whites 1 cup granulated sugar 1 cup (2 sticks) unsalted butter, at room temperature, cut into 1 tbs slices 2 drams root beer flavoring (sold in 1 dram bottles, so you will need 2 bottles) 1/4 lb. root beer barrel candies, finely ground in a food processor (will amount to about 1/2 cup when ground) Directions: Whisk the egg whites and sugar together in the bowl of your stand mixer or another bowl that’s heat proof. Place bowl over a pot of simmering water (double-boiler style) and whisk constantly until sugar is dissolved. It takes about 5 minutes. You can test whether the sugar is dissolved by sticking your finger in the mixture and seeing if it’s grainy or not. When it’s no longer grainy remove from the double boiler. Beat on high speed using your stand mixer or an electric hand mixer for 10-15 minutes, or until the egg white mixture has turned into meringue and has increased in volume and is marshmallowy and glossy. The bottom of the bowl should be room temperature by this time. At this point start adding the butter, 1 tablespoon at a time. Wait until the butter is incorporated before adding more. If it helps, count to 15 between adding the butter. Once all the butter is added, add the root beer flavoring. If the mixture gets runny at this point put the bowl in the fridge for 10-15 minutes. Remove it from the fridge and begin whipping again. It will thicken up. If it gets curdled-looking, just keep whipping and it will smooth out. Add the ground root beer candies to taste. For tips on perfecting a swiss meringue buttercream, check this out: Whisk Kid To Assemble: Match the vanilla whoopie cakes up by size. Fill your piping bag and pipe the frosting onto the flat side of half of the whoopie pies. Top with another cake and press together. To keep the pies fresh for up to 3 days, wrap each whoopie pie individually in saran wrap.
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Caramel Stuffed Peanut Butter & Pretzel Truffles with Candied Bacon For the Truffles: 1 stick butter, softened 3/4 cup marshmallow fluff 18 oz. jar of creamy peanut butter 2 cups powdered sugar 1 cup crushed pretzels 1/2 lb. soft caramel 1 lb. milk chocolate disks for melting Mix butter, marshmallow fluff and peanut butter in a large bowl with a wooden spoon. Add the powdered sugar and mix until smooth. Add the crushed pretzels and mix until incorporated. Refrigerate the dough about an hour. Roll the soft caramel into marble sized balls. I found my caramel like this at a candy store. If you can’t find caramel in this form, you could use the individually wrapped square caramels. Just warm them for a few seconds in the microwave to soften them up and cut them in half before rolling into balls. Roll the peanut butter mixture into a truffle sized ball and stuff the caramel ball into the middle of the peanut butter ball. Make sure the caramel ball is completely covered. Place the truffles on a baking sheet lined with parchment paper. Refrigerate the balls for at least 2 hours. Melt the chocolate in a fondue pot or over a double boiler. Dip the truffles in the chocolate to get an even coating. Place the truffles back on the wax paper to cool and top with a small piece of candied bacon. Refrigerate the truffles until the chocolate is set. For the Candied Bacon: 3 tbsp. Brown sugar 8 slices of bacon Preheat oven to 375. Dredge bacon slices in the brown sugar, patting the sugar onto the bacon. Lay the bacon strips on top of a wire rack that’s on top of a baking sheet. Bake for 20-25 minutes, flipping once. Drain on a paper towel when finished. Cut into small pieces.
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White Chocolate Peanut Butter Banana Cookies Makes 3 dozen 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup butter, room temperature 1/2 cup peanut butter (I used White Chocolate Wonderful) 1 egg 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon baking powder 1 3/4 cup flour 1 banana 1 tsp. cinnamon 2 cups white chocolate chips Preheat oven to 375. In the bowl of a mixer with the paddle attachment, beat the butter for two minutes until pale and fluffy. Add the brown sugar and white sugar and beat for two more minutes. Add the egg, banana and peanut butter and mix until combined. Mix together your dry ingredients - flour, cinnamon, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet. If the batter is too wet, add a little more flour. Mix in the chocolate chips. Using a cookie scoop, place dough on a parchment lined baking sheet at least 2 inches apart. Bake 9-10 minutes or until light brown. Cool on baking sheet for 2 minutes then transfer the cookies to a cooling rack.
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Peanut Butter Toffee Ice Cream Sandwiches Makes 10 sandwiches 3/4 cup all-purpose flour (spooned and leveled) 1/4 teaspoon baking soda 1/8 teaspoon salt 4 tablespoons unsalted butter, room temperature 1/2 cup sugar 1/2 cup smooth peanut butter 1 large egg 1 tsp. vanilla extract 2 chocolate-covered toffee candy bars (such as Skors or Heath) (1.4 ounces each), chopped In a small bowl, combine baking soda, salt and flour. In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add peanut butter, egg and vanilla and combine until smooth. Gradually add the flour mixture and mix until combined. Stir in the toffee pieces. Scoop the dough with a medium cookie scoop onto a parchment lined baking sheet about 2 inches apart. Bake for 12-16 minutes or until golden brown. Transfer cookies to a cooling rack and cool completely. For the sandwiches: 1 scoop of butter pecan ice cream per sandwich 3 chocolate covered toffee bars, crushed. Scoop one scoop of ice cream onto the flat side of a cookie. Top with another cookie to form a sandwich. Roll the ice cream edge in the crushed toffee bars and serve immediately or freeze individually until ready to serve.
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Chocolate Chip Cookie Dough Stuffed Cupcakes Makes 24 cupcakes. For the cookie dough: 2 sticks softened butter 3/4 cup sugar 3/4 cup brown sugar 4 tbsp milk 1 tbsp vanilla 2 1/2 cups all purpose flour 1/4 tsp. salt 1 cup mini chocolate chips For the cupcakes: Your favorite yellow boxed cake mix plus the ingredients to prepare it OR Your favorite homemade yellow cake recipe For the frosting: 3 sticks softened butter 3/4 cup light brown sugar, packed 3 1/2 cups powdered sugar 1/2 tsp. salt 2 tbsp. milk 1 tsp. vanilla extract To make the cookie dough, mix the butter and sugars in stand mixer with the paddle attachment and cream it on medium-high speed until light and fluffy (about 2 minutes). Beat in the milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a small cookie scoop, shape the dough into balls. Freeze on a parchment lined baking sheet overnight. Preheat oven to 350. Prepare yellow cake mix as directed on the box or in your favorite recipe. Fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 mins. To make the frosting, mix the butter and brown sugar in a stand mixer and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk and vanilla extract until smooth and combined. Frost the cupcakes and sprinkle with mini chocolate chips and top with a cookie!