Blueberry Cream Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 10 servings

Ingredients

Crust:

1 + 1/2 cups (6 3/8 ounces)all-purpose flour

1/2 cup (3 1/2 ounces) sugar

1/2 cup unsalted butter

1 + 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1 teaspoon vanilla extract

Filling:

1 quart (2 pints) fresh blueberries

8 ounces cream cheese, softened

1 cup sour cream

1 egg

1/2 cup (3 1/2 ounces) granulated sugar

1 teaspoon lemon zest

2 teaspoons vanilla extract

fresh whipped cream, for serving (optional)

Instructions

1. Butter a 10-inch springform pan. Preheat oven to 350 degrees F.
2. In a medium-sized mixing bowl combine all the ingredients for the crust and beat until combined. It will be very thick like a dough; knead it together at the end. With wet fingers press it into an even layer over bottom of the pan. Top with 1/2 the blueberries, spreading them out evenly.
3. Use the same bowl to eat together the cream cheese, sour cream, egg, sugar, zest and vanilla. Pour over the berries and spread evenly; scatter the remaining berries evenly over top.
4. Bake 1 hour until middle is set and edges are brown. Remove pan to wire rack to cool. Serve at room temperature or chilled with whip cream. Refrigerate leftovers. 

Doughnuts

Ingredients

• Milk - 1 cup.
• Fresh yeast - 50 gms / Active dry yeast - 2 1/2 tsp.
• Sugar - 4 Tbsp.
• Cake Flour( or All Purpose Flour) - 500 gms.
• Salt - 1/8 tsp.
• Eggs - 1 whole egg + 3 egg yolk.
• Vanilla essence - 1tsp.
• Butter - 4 Tbsp, melted.
• Alcohol - 2 Tbsp (optional, I don't use).
• Oil - 4-6 cups for deep frying.

Instructions

1. Heat the milk to warm, pour in a bowl and add the yeast, 1 Tbsp of flour and 1 Tbsp of sugar. Mix and put in a warm place for about 15 minutes to let the yeast rise. And it becomes frothy properly.
2. Sift the remaining flour with salt and keep aside.
3. In a stand mixer bowl add the egg and egg yolks along with rest of the sugar. Whisk until the eggs become light in color and fluffy.(You can do this by hand as well, if you are not using the stand mixer).
4. Add vanilla essence and give a quick mix, now change mixer attachment from whisk to dough hook and add the sifted flour. Knead the flour for 10 minutes. (If kneading by hand, knead the dough for good 15-20 minutes). Remember the softer the dough, the tender the doughnut will be.
5. Gradually add the melted butter and knead till all the butter is well incorporated and the dough is no longer sticky.
6. Cover the stand mixer bowl with towel ( if kneading the dough by hand transfer the dough to a large clean bowl and cover with kitchen towel) and leave in a warm place to rise for about 1 hour. I like to keep it in my oven with oven light on.
7. Take half of the dough and place it on a lightly floured work surface. Sprinkle the dough lightly with flour and roll to a thickness of 1/2-inch using rolling pin. With the help of a glass or cookie cutters cut out the doughnut of desired sizes (with and without hole in the center). Repeat with the rest of the dough.
8. Place the cut out doughnut on a baking tray lined with parchment paper and cover with kitchen towel. Let the cutout doughnuts sit for few minutes to get a quick 2nd rise. About 15-20 minutes.
9. Heat the oil to medium heat in a deep frying pan. Make sure to use enough oil so that the doughnuts can float freely (about 2.5 – 3 inches). Test the temperature by frying a small piece of dough; it should bubble and float up immediately.
10. Fry 4-5 doughnuts at a time, do not overcrowd the pan. Cook on each side until golden brown, about 2-3 minutes per side. Then remove to drain on paper towels.
11. If you want to add jelly or custard as the filling in the doughnuts, fill them in the doughnuts after they are fried using a syringe or fill a pastry bag with the filling and using a plain tip filled the doughnuts.
12. Coat the doughnuts with choice of glaze or dust them with sugar, Enjoy. 

Rainbow Sprinkle Cake

Ingredients

• vegetable shortening to grease pans
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• -filling and crumb coat-
• 9 large egg whites
• 1 3/4 cups sugar
• 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
• 2 teaspoons pure lemon extract
• -frosting-
• 5 large egg whites
• 1 cup sugar
• 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
• 1 teaspoon pure lemon extract
• approximately 1 pound of rainbow sprinkles (for two cakes)
• If making a tiered cake:
• candy sticks to support the top layer
• 8″ cardboard round for the top layer (10″ round optional)

Instructions

1. Begin by preparing as many cake pans as you have with a parchment round. I lay the cale pan on the cutting board with the parchment below, and cut around the outside with a knife. Use shortening to grease the pans, under and on top of the parchment.
2. Preheat the oven to 350 degrees.
3. Sift together all the dry ingredients. Cream the butter and sugar in the mixer fitted with a paddle attachment on medium high speed. Once the mixture is light and fluffy- about 4 minutes- add the egg whites one at a time, on medium low, until combined. Add the vanilla and scrape down the sides of the bowl. With the mixer on low add the flour mixture alternating with the milk in batches, beginning and ending with the flour.
4. Divide the batter equally into 6 bowls.
5. Whisk coloring into each bowl.
6. Each layer should bake 12-15 minutes, or until the sides pull away and a tester comes out clean. Let the cakes cool in the pan for 10 minutes, then invert them onto a cooling rack. Clean out the pans and start the process again with the next colors.
7. Make the Frosting-
8. In the bowl of the mixer, set over a pan of simmering water, gently heat the egg whites and sugar until the sugar dissolves, whisking pretty constantly. This takes about 10 minutes. You are supposed to use a candy thermometer and wait for the mixture to come to 140º, but I usually just eye ball it. I test to make sure the sugar is completely dissolved by running a bit between my fingers to make sure I feel no sugar grain.
9. With the mixer on medium low, add the butter one piece at a time, mixing well after each addition. Remove the whisk and switch to the paddle attachment. With the mixer on medium high, beat until the buttercream comes together. About 5 minutes. Add the lemon extract
10. Place the purple layer on a cake stand and top with 1/2 cup of filling.
11. Place the blue layer on top and top with 1/2 cup filling.
12. Continue until the cake is filled, apply a thin coating of frosting all around and refrigerate for 30 minutes.
13. Make the frosting using the same method as filling.
14. Forst the cake and cover the outside with sprinkles.

Lasagna Roll Ups

Yields 12

Ingredients:
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste


1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper


12 uncooked lasagna noodles


Directions:
Preheat oven to 375 degrees.  Drizzle one tablespoon olive oil into a large non-stick fry pan.  Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned.  Drain fat from beef.  Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces.  Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir.  Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package.  Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.  
Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine.  Stir in chopped fresh parsley.  Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine.
Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth.  Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle.  Roll noodles up jellyroll style and arrange seam side down in baking dish.  Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups.  Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven.  Serve warm garnished with additional chopped fresh parsley.

Browned Butter Lemon Pasta

Yields about 3-4 servings

Ingredients:
1/4 cup butter
2 Tbsp extra virgin olive oil
2 cloves garlic, finely minced
1/2 - 1 tsp lemon zest (use 1 for stronger lemon flavor)
2 Tbsp Italian seasoned bread crumbs
2 Tbsp lemon juice 
8 oz spaghetti noodles, uncooked
Salt and freshly ground black pepper to taste
2 oz freshly, finely grated Romano cheese (1/2 cup)
8 fresh basil leaves, chopped
1/4 cup sliced almonds (toasted if desired)


Directions:
Cook pasta according to directions listed on package. Meanwhile, brown butter in a small saucepan, set aside. Heat olive oil in a small skillet over medium heat. Stir in garlic and lemon zest and saute until lightly golden. Stir in bread crumbs and toast, stirring constantly, until golden (they will toast quickly), remove from heat. Pour garlic mixture into brown butter mixture along with lemon juice, and whisk to combine. Once pasta has cooked through, drain well and return to pasta pot. Pour browned butter mixture over pasta, season with salt and pepper to taste (I'd recommend being somewhat generous with the pepper), add romano cheese, basil and almonds and toss mixture to evenly coat. Serve warm (note that the lemon flavors will tone down and blend in after pasta has rested just a few minutes). 

Tomato Stack Salad with Corn, Bacon, and Avocado

Yield: 4

Prep Time: 10 min.

Cook Time: 8 min.

Total Time: 20 min.

Ingredients:

2 slices of bacon, cooked & crumbled
2 ears of corn
2 red tomatoes, thickly sliced
1 yellow tomato, thickly sliced
1 orange tomato, thickly sliced
Sea salt and freshly cracked pepper, to taste
Basil for garnish
Creamy buttermilk ranch dressing (see link above for recipe)

Directions:

Make the Creamy Buttermilk Ranch Dressing. Click here for the recipe.
Heat a grill pan over medium heat. Coat the corn with cooking spray then place into the grill pan and cook for 8 minutes or until well marked, turning occasionally. Remove from the grill pan; cool slightly. Cut the corn kernels from the cobs; set aside.
Slice the tomatoes and sprinkle them with salt and freshly cracked pepper, to taste. Alternate layers of tomatoes and avocado on the serving plates. Side Note: I used two slices of the avocado together to make an even layer in between the tomatoes. Scatter the corn and bacon crumbles evenly between each tomato stack. Drizzle each tomato stack with the ranch dressing and garnish with basil leaves. Serve immediately. Enjoy.

Pumpkin Layered Cheesecake with Ginger Lemon Cookie Crust

1 7 oz box Carrs Ginger Lemon Cremes Cookies (finely ground in food processor)

2 Tablespoons butter, melted

20 oz softened cream cheese

2/3 Cup sugar

1 teaspoon vanilla

22 oz canned Pumpkin, (I used 1 1/2 cans of the 15oz size)

12 oz softned cream cheese

1/2 Cup granulated sugar

1/4 Cup powdered sugar

1 teaspoon pumpkin pie spice

Caramel sauce to drizzle if desired

1. Spray a 8×13 inch springform pan (mine was a little bigger) with non stick cooking spray. Combine cookie crumbs and butter in a bowl and then press into bottom of springform pan.

2. In a stand or electric mixer, beat cream cheese, sugar and vanilla until smooth. Spread over crust.

3. In same mixer, beat the pumpkin, cream cheese, sugars and pumpkin pie spice until smooth. Spread over cream cheese layer. Cover and refrigerate for 2-3 hours or until firm.

4. Drizzle with caramel sauce if desired. 

White Fudge Dipped Easter Oreos

Bag of Oreo Cookies
Bag of Wilton White Candy Melts (I found mine at Michaels)
Food Decorating Paste or Food Coloring (red, yellow, blue and green)
White nonpareils Sprinkles


 Take half of the Oreos out of the package and set on plate so they are ready to go.  Melt candy according to package directions until smooth.  Divide white chocolate into 4 separate bowls then add paste or food coloring until desired color is reached.  Start with just a tiny drop so you get pastels   Stir then dip tops of oreos in chocolate.  Use spoon to spread evenly.  Sprinkle with sprinkles then place onto foil, parchment or wax paper to dry.  Continue dipping until Oreos and chocolate is used up.  Serve room temperature or chilled, Enjoy!!

Banana Peanut Butter Cupcakes with Dark Chocolate Buttercream

Makes 24


Cupcakes
4 small or 3 medium overripe bananas plus 1 more for decoration
splash of milk (optional)
1/4 Cup peanut butter
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla

1. Preheat oven to 350F.
2. In a food processor, puree bananas and peanut butter until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
3. In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
4. In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
5. Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
6. Stir in vanilla, followed by banana puree. Slowly add dry ingredients
7. Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 24 cupcakes.
8. Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
9. Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack..
10. Spoon some frosting on top of each cupcake, spread out with a spatula.

For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk

1. In a small bowl or mixer, cream butter.
2. Mix in cocoa powder (you can add more or less depending on taste).
3. Mix in vanilla.
4. Mix in half of powdered sugar, followed by half of the milk.

Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.

Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream

1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk


1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.

3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.

Makes 16 servings

Note:  This recipe can be used to make 24 cupcakes as well.  Bake at 350 for about 15-20 minutes, until baked through.

Note:  This recipe can also be used to make two 9 inch cakes for layered cakes.  I’d start the bake time at 30 minutes at 350  and check often from there

Chocolate Peanut Butter Sandwich

3 cups good quality chopped milk chocolate
4 tablespoons shortening
12 halved graham crackers
2 cups creamy peanut butter


1.  Melt chocolate and shortening over a double boiler, stirring to melt.  I use a small saucepan, boil water, reduce heat to low and place a heat proof bowl over the saucepan then add my chocolate, stirring until melted.

2.  Dip each graham cracker into chocolate and let set up on wax or parchment paper.  Stick in the freezer for a few minutes to speed this up.  Spread 2 tablespoons (or a cookie scoopful) of peanut butter over the top of each dipped graham cracker then place in the freezer for 10 more minutes.  This step is important.   While the peanut butter is freezing, remove chocolate from heat and stir, so it cools slightly and thickens up a touch.  Slowly and carefully spoon melted chocolate over tops and sides of peanut butter.  This is where the patience and work comes in.  Use a small spoon working the chocolate around the edges and sides.  You’ll then use a little plastic knife to run the chocolate around the edges and clean it up a little.  Let set up, (stick back in the freezer for another 10 minutes) then with a spoon, drizzle chocolate over top to get the “lines” you see in the pictures above.  (If your chocolate is too thick at this point, set it back over the double boiler so it melts a little bit).


My reviews…Definitely keep these chilled just like Disneyland does, they melt rather quickly once your fingers get on them.  It was tricky to get mine to look quite as pretty as the Disneyland ones, but with a little patience you can do it!  Have fun and keep them chilled!
Makes 12 “sandwiches”

60 Second Chocolate Chip Cookie A la Mode

2 Tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 tablespoons beaten egg
1/4 teaspoon pure vanilla extract
5 tablespoons all-purpose Gold Medal Flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup chocolate chips


1. Place butter and sugars into a 2-cup ramekin, beat with spoon until well combined. Add beaten egg and vanilla, mixing to combine. Add flour, baking soda and salt. Stir a couple times, then add chocolate chips, stirring to combine. Microwave for 60 seconds then remove. Run a plastic knife around edges, will be slightly gooey, no worries. Cookie will continue to set up in hot ramekin. Top with a large scoop of vanilla ice cream and drizzle with my homemade magic shell (recipe coming soon). Serve immediately.
Makes 1 large serving, perfect for sharing

Black Forest Pancakes

Chocolate pancakes inspired by black forest cake served with cherries and whipped cream.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 1 cup flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons butter, melted
• 2 cups cherries, pitted and halved
• 2 tablespoons sugar
• 2 teaspoons corn starch
• 1/4 cup water
• 1/2 cup whipping cream
• 2 tablespoons sugar

Directions

1. Mix the flour, cocoa powder, sugar, baking powder and salt in a large bowl.
2. Mix the milk, egg and butter in another large bowl.
3. Mix the wet ingredients into the dry ingredients.
4. Heat a pan over medium heat and melt a touch of butter in it.
5. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
6. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter.
7. Meanwhile simmer the cherries, sugar, cornstarch and water over medium heat until the sauce thickens, about 5 minutes.
8. Whip the cream and sugar until it forms soft peaks.

White Chocolate Coconut Rice Krispie Treats

Yields about 15 squares

Ingredients:
3 Tbsp butter
1 (10 oz) bag marshmallows - about 40 large marshmallows or 4 cups miniature
1/2 tsp coconut extract
5 1/2 cups Rice Krispies Cereal
1/2 cup chopped macadamia nuts (optional)
3/4 cup white chocolate chips
2/3 cup shredded sweetened coconut, toasted (I crumbled mine up a little after toasting)


Directions:
Grease an 11x7 baking dish, set aside. Melt butter in a large non-stick saucepan over medium heat. Add marshmallows and cook, stirring constantly until marshmallows have completely melted. Remove from heat and whisk in coconut extract. Add Rice Krisipies cereal and optional macadamia nuts and toss mixture until evenly coated. Pour mixture into prepared baking dish and using a buttered spatula, spread and gently press mixture into an even layer. 
Melt white chocolate chips in a microwave safe bowl on 50% power, in 30 second intervals, stirring after each interval until melted and smooth. Spread melted white chocolate evenly over Rice Krispie Treats. Sprinkle with toasted coconut and gently press coconut into melted white chocolate. Cover baking dish with plastic wrap and allow chocolate to set and harden at room temperature before cutting into squares (alternately you could speed up the process by placing them in the refrigerator for about 10 minutes to set) or cut and serve immediately for ooey gooey marshmallow, melty white chocolate Rice Krispie Treats (my favorite, but I love melted candy bars so maybe don't go with my judgement ).

Mint Chocolate Cheesecake Popsicles

Ingredients:

1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure peppermint extract
1 (8 ounce) tub frozen whipped topping, thawed
12 Andes Creme de Menthe Cookies, finely chopped (see note below)

Magic Shell, optional

Directions:

1. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until until it is fully incorporated into the cream cheese mixture. Fold in mint chocolate cookies.

2. Spoon the filling into a pastry bag or large zip top bag. Snip enough of the end off the bag to allow you pipe the mixture into your popsicle molds. Once your molds are full, gently tap the popsicle mold base on the countertop to help release any air pockets. Freeze according the manufacturers directions.

3. If desired, garnish each popsicle with Magic Shell and chopped cookies.

Tip: If you have an issue releasing your popsicles from the molds, run a little warm water along the sides of the molds, this will usually cause them to release with ease.

Notes:

- If you cannot find the Andes Creme de Menthe Cookies, feel free to substitute Mint Oreos.
- I have not attempted this recipe with a substitute for the frozen whipped topping (Cool Whip).
- Due to the soft texture of this recipe, it is not recommended for use in a Zoku Quick Pop Maker.

Chocolate Covered Brownie Ice Cream Sandwiches

Ingredients:

For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil

Directions:

Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

Moist Lightened Up Chocolate Cupcakes

Yields 24 cupcakes


Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda 
1 tsp baking baking powder
1 tsp salt
2 large eggs
1/4 cup sour cream
6 Tbsp applesauce
1/4 cup butter, melted
1 cup buttermilk
2 Tbsp unsulphured molasses
2 tsp vanilla extract 
3/4 cup hot water


Directions:
Preheat oven to 350 degrees.  Fill two muffin tins with paper liners and butter top of muffin tin.  In a large mixing bowl whisk together flour, sugar, cocoa, baking powder, baking soda and salt.  Add in eggs, sour cream, applesauce, melted butter, buttermilk, molasses and vanilla and mix until blended.  Stir in hot water and mix with an electric mixer on medium speed for 2 minutes.  Pour about 1/4 cup mixture (or fill cups 3/4 full) into 24 paper lined muffin cups (there should be just a bit left over) and bake for 17-18 minutes until a toothpick inserted into center comes out with a few moist crumbs attached.  Allow cupcakes to cool before frosting.  


Penuche Frosting


Ingredients:
1/2 cup butter
1 cup packed dark brown sugar*
1/4 cup half-and-half
1 pinch salt
1 tsp vanilla extract
2 cups powdered sugar
1-2 Tbsp hot water


Directions:
Melt butter in a medium saucepan over medium heat.  Whisk in brown sugar and salt and bring mixture just to a boil, reduce heat and simmer for 2 minutes, stirring constantly.  Stir in half-and-half and bring mixture just to a boil, stirring constantly.  Remove mixture from heat and stir in vanilla.  Allow mixture to cool to warm (original recipe states "lukewarm" but I found warm worked better) then beat in powdered sugar.  Add hot water as needed to thin frosting out 1 tablespoon at a time.  Immediately spread frosting over cooled cake/cupcakes before it sets.


*I usually only have light brown sugar on hand so I just add 1 tsp molasses to this recipe along with the light brown sugar (rather than using dark brown).

Sprinkles Red Velvet Cupcakes

Yields 12 insanely delicious cupcakes


Ingredients:
1 1/3 cups all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
3/4 cup salted butter, firm but not cold*
1 cup + 2 Tbsp granulated sugar
2 large eggs
1 Tbsp red food coloring
2 tsp vanilla extract
1/2 cup whole milk
1 tsp distilled white vinegar
1 recipe Cream Cheese Frosting, recipe follows


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, using an electric mixer, whip together butter and sugar until pale and fluffy, about 4 -5 minutes. Add in eggs one at a time stirring after each addition. (Now stand back and change out of any nice shirt you have on and) Add red food coloring and vanilla extract and mix until combine. In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combine after each addition. Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). Once cooled completely, spread generously with Cream Cheese Frosting (just as sprinkles does, lots of frosting!).


*I warmed the butter in the microwave for about 9-10 seconds on HIGH power in a small microwave safe bowl, basically you don't want it softened but not cold either. Just in between the two. Also, alternately you could use unsalted butter and add 1/4 tsp salt to the recipe. I just always keep salted butter on hand so I wanted the recipe to use salted. So if you use salted you don't need to add any salt to the recipe.


Cream Cheese Frosting


Ingredients:
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 oz cream cheese, cold (I recommend using Philadelphia brand in this recipe)
1/2 tsp vanilla extract
3 1/2 cups powdered sugar
Red and blue food coloring, for decor (optional)


Directions:
In a large mixing bowl, using and electric mixer, whip together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). Mix in vanilla extract. Add powdered sugar and beat until smooth. If doing optional infamous Sprinkles Cupcakes dot on top then scoop out a few tablespoons frosting into two separate bowls and tint with food coloring (lots of red in the one and barely any blue in the other). Spread a small circle of red on top followed by a small light blue, use a toothpick to spread if needed (it helped me get a more circular shape around the edges with its finer point).

Frozen Raspberry Custard

Ingredients:
1 3/4 cup heavy cream
1 3/4 cup whole milk
3 large egg yolks
1/4 cup granulated sugar
2/3 cup seedless raspberry jam
1 1/2 tsp raspberry extract
1 tsp vanilla extract
Red food coloring, about 8 drops (optional)


Directions:
Combine cream and milk in a medium saucepan, and bring the mixture just to gentle boil over medium heat.  Meanwhile, in a mixing bowl, with an electric hand mixer on medium speed, whip together egg yolks and sugar until very smooth and light in color about 1 minute.  Once cream mixture has reached a low boil reduce heat to medium low.  Measure out 1/2 cup hot cream mixture.  With the mixer on low speed, slowly pour the 1/2 cup hot cream mixture into egg yolk mixture.  Once thoroughly combined, pour egg/cream mixture into saucepan with hot cream/milk mixture and stir to combine.  Cook over medium low heat, stirring constantly until mixture coats the back of a wooden spoon, about 3 -4 minutes.  Remove from heat, stir in raspberry jam, raspberry extract, vanilla extract and optional food coloring.  Pour mixture into a bowl, cover with plastic wrap, pressing plastic wrap directly against the surface of the custard to prevent a skin from forming.  Cool completely in the refrigerator.  Once completely chilled transfer bowl to freezer and freeze mixture 1 hour.  Pour lightly frozen mixture into an ice cream maker and process according to manufacturer directions.  Pour custard into an airtight container and freeze 1 -2 hours until slightly firm (the frozen custard I'm used to is similar to soft serve but thicker).

Banana Berry Frozen Yogurt

Yields about 4 servings


Ingredients:
3 (5.3 oz) containers Strawberry Greek Yogurt
3 large overripe bananas, chilled
1 cup fresh blueberries, chilled 
1/4 cup honey
1/2 tsp lemon juice
2-3 drops red food coloring, if desired


Directions:
Place all ingredients in a blender and blend mixture until smooth, about 1 - 2 minutes. Pour mixture into an ice cream maker and process according to manufactures directions about 25 - 30 minutes. Serve immediately for soft serve frozen yogurt or freeze for about 3 hours for firm frozen yogurt (also, if you like it soft but don't want to eat it immediately you can freeze it until ready to use, then thaw for about 10 - 20 minutes on the counter top and stir).