Scribd link here.
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Cake Batter Ice Cream with colorful sprinkles. Topped with dark chocolate Hershey's sauce and a cherry.
Cake Batter Ice Cream (makes enough for a 1 1/2 quart ice cream maker)
Adapted from allrecipes
1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup white cake mix, sifted
(Save the egg whites and the remaining cake mix for your cupcakes.)
1. In a saucepan, whisk together milk, sugar, egg yolks, vanilla extract, whipping cream and white cake mix. Cook over medium-low heat until ice cream mixtures reaches 160 degrees F. Stir frequently to keep mixture from sticking. Once ice cream mix reaches desired temp, remove from heat and place the saucepan in the fridge or freezer until the mixture is cold.
2. Pour the chilled mixture into the ice cream maker and freeze according the ice-cream maker directions. When the ice cream reaches a soft serve consistency, stop the maker and place the ice cream in a one- or two-quart plastic container to freeze.
3. For a fun punch - add sprinkles to the ice cream and stir it through the ice cream.
White Cupcakes
Use remaining cake mix (from an 18.25 oz box), two egg whites 1 1/3 tbsp vegetable oil, and just shy of 2 cups of water. Follow directions on cake mix box, baking 21-24 minutes.
Makes about 15 cupcakes.
Pineapple Cherry Cream Cheese Frosting
1 (8 ounce) cream cheese, softened
1 stick of butter, softened
1 teaspoon vanilla
1 box (16 ounce) box powdered sugar
1 (8 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped into small bits.
1. With an electric mixer, combine cream cheese and butter until well combined. Add powdered sugar a little at a time, until well combined. Add vanilla and mix.
2. Stir in (with a spoon, not mixer) pineapple and cherries. For a little color, you can add cherry juice, but don't get it too thin. If you want more color, add a drop or two of red food coloring.
3. Frost cupcakes and enjoy! Top with a cherry if you want.
And tomorrow - I'll have cupcake flags for you to download. Be sure to check back!
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My grandmother gave me these. She has quite a few of them - her mother's and my grandfather's mother's. I have two right now, but I can't wait to get my hands on some others.
They're a thing of a beauty. A right of passage.
And they bake - beautifully.
Iron Skillet Brownies
from Amanda's Cookin'
What You'll Need
3/4 cup butter (1 1/2 sticks)
3 ounces unsweetened chocolate (chopped)
1/2 cup sugar
1 cup light brown sugar, tightly packed
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup all-purpose flour
The Steps
1. Preheat your oven to 325° F. You want it to cook low and slow so the top doesn't burn and the inside is too gooey.
2. Melt the butter and chopped chocolate in your skillet on a low heat. (By low, I mean low. Don't turn it up. You don't want to burn the butter and chocolate - which is easy if you turn it too high.) Stir until well combined with a wooden spoon. (Never metal.)
3. Add sugar and light brown sugar and stir until well combined.
4. Add eggs one at a time, stirring until well combined.
5. Add vanilla and combine.
6. Add flour and salt and stir well. Run a rubber spatula around the edges, making sure all the batter is well combined.
7. Bake for 50 minutes. If your pan is larger than 8 inches (what I used), it may take less time. Mine took exactly 50 minutes.
Enjoy! ♥
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