Easy to make at home chocolate ice cream with white chocolate peanut butter cups. We love making ice cream at home and it always tastes better than store-bought of course, because you made it yourself. It takes maybe 10-15 minutes to make and then you simply put it in the freezer for a couple of hours.
Ingredients:
Heavy cream – 2 cups
Sweetened condensed milk – 14oz ( 1can)
Cocoa powder-1/2 cup(60gr)
White chocolate peanut butter cups- 6 pieces, cut up The heavy cream and condensed milk should be cold before you make the ice cream. Pour heavy cream and mix on medium high until stiff peaks. Then add the condensed milk and cocoa, mix well. Pour the ice cream in a container and top with the peanut butter cups, fold them in carefully. Transfer in the freezer for 2 to 4 hours.
I have to say that I love the orange flavor in holiday treats and desserts. That’s why this year for Thanksgiving I made an Upside-down Orange Cake. Recipe: 1. Zest from 2 navel oranges 2. Orange juice 1/2 cup, 1 orange 3. All-purpose flour – 2 cups 4. Sugar – 160gr. 5. Unsalted butter – 1/3 cup, room temperature 7. Plain yogurt – 1/3 cup (or sour cream) 8. 3 eggs
For the oranges: 1. Navel oranges – 2 2. Water – 1 cup 3. Sugar – 3/4
Cream Cheese Frosting: 1. Cream cheese – 8oz, soft 2. Heavy cream – 1 cup 3. Powdered sugar – 1 cup 4. Lemon Extract – 1,5 tsp
Cut the oranges in thin slices and set aside. In a medium sauce pan, over medium heat add 1 cup water and 3/4 cup sugar. Stir until the sugar has dissolved. Put the orange slices in and bring to a simmer, cook for about 20 min. Save the liquid for spreading on top of the cake.
Butter a 9 inch cake pan, or two 8 inch( you’ll have to divide the oranges and the batter after ). Sift the flour and the baking powder in a bowl, set aside. Cream together the butter, the yogurt and the orange zest. Slowly add the sugar and scrape down the sides of the bowl if needed. Add the eggs one at a time. Add the dry ingredients and the orange juice and beat well on low speed. Arrange the orange slices at the bottom of the pan. Pour the batter over the oranges. Bake in a preheated oven at 350°F for about 35 minutes for an 8 inch cake and 40 min for a 9 inch cake, or until toothpick inserted in the center comes out clean. Let the cake cool 10-15 minutes before inverting onto a dish. After cooling invert the cake onto a dish and spread some of the water/sugar mix. In a stand mixer whip the cream cheese and powdered sugar on medium speed until we’ll combined. Add lemon extract and then heavy cream slowly. Make sure it’s well combined. Turn the mixer on high and whip for about a minute. You can decorate the cake or just drop a spoonful of frosting on top. If decorating make sure the cake is cold and you work fast because it doesn’t hold for long very well in warm temperature. You can also place the frosting in the fridge for an hour or more before decorating.
These s’mores were a really fun treat to make. When I made mini pancakes one day, I decided to make them even smaller. They came out like a snack you can bring anywhere, and then I came up with the idea to make s’mores with them. My kids loved them, and this will be a favorite snack or dessert in the future. Again I used the Lemon Poppy Muffin recipe and added milk. Link for the recipe bellow.
Today’s breakfast was a muffin recipe turned into pancakes! All I had to do was add 1/4 cup of milk and stir well. You can make it in the afternoon or evening for the next morning and just leave it in the fridge. Make sure the next morning you leave it at room temperature for about an hour and stir well before starting. I’ve shared the muffin recipe here not long ago. Follow the link below for the recipe. Don’t forget to add 1/4 cup of milk.
If you want something different for breakfast, these lemon poppy seed muffins will bring some interesting and fresh flavor to your morning. Whenever my kids are tired from pancakes, french toast or egg sandwiches, or just toast, they really enjoy these muffins.
Ingredients: • 2/3 cup sugar • 2 cups all purpose flour • 2 tsp baking powder • 1/4 tsp baking soda • 1/4 tsp salt • 3/4 cup sour cream • 2 eggs • 1 tsp vanilla • 1/2 cup unsalted butter, melted and cooled • 1 tbsp poppy seeds • 2 tbsp lemon juice • 1 tsp lemon extract
Start by mixing the sugar with the lemon extract and lemon juice,mix good. Add eggs one at a time, and mix well after each addition. Add the melted and cooled butter and mix well again, then add sour cream and mix. Next add the baking powder and baking soda and mix well. Add the flour slowly and mix well, then add Poppy seeds and mix. Preheat oven to 400°, in the meantime scoop the batter in a pan for 12 muffins and cook for 20-25 min.
Fresh lemon flavored muffins with poppy seed for your morning
With this super simple and easy recipe you’ll be making ice-cream every week for the hot summer days. You can make it without the berry sauce I will share,and that is only two ingredients. You can use this as a base for any flavor you want to make. Let’s start. Ingredients: 1. Heavy cream – 2 cups 2. Sweetened condensed milk- 1can(14oz/397g) Berry Sauce: 1. Blueberries and Raspberries – 400g 2. Lemon Juice – 1tbsp 3. Sugar – 1tbsp
Pour cream in a bowl and start mixing on medium high. When it starts to thicken mix on high for a few minutes, just make sure you don’t over mix. When you see stiff peaks it’s ready. Add the condensed milk and mix on low speed. And that’s it, freeze for 4 to 6 hours. You can freeze the ice-cream like this and just enjoy simple ice-cream.
Berry sauce is easy to make too, just make sure you make it a few hours or a day in advance so it can cool down. Put everything in a pot and bring to a boil, mix well and let it cook until the juices have reduced a little. After it has cooled down add the sauce to the ice-cream and fold in with a spatula, and then freeze.
littlehandslovebaking 