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 Hot Chocolate Cookies are my favorite Holiday cookies. No fuss and so easy to make. There are a lot of ways to make them using the same recipe, but I’m showing 3 ways here. I’m using marshmallows, white chocolate chips and melted white chocolate chips with oil. They are crunchy on the outside and soft on the inside. These cookies are so good they will definitely bring joy around. 🍪🎄 ☃️ 🎁
Recipe: 1. All-purpose flour – 1 1/2 cups 2. Baking soda – 1 tsp 3. Cocoa – 30gr 4. Hot cocoa mix – 40gr 5. Salt – pinch 6. Unsalted butter – 1 stick,(113gr), room temperature 7. Dark Brown Sugar – 100gr 8. Egg – 1 9. Vanilla extract – 1tsp 10. Milk – 1 tbsp(15ml)
White Chocolate Chips – 200gr Big marshmallows cut in half
In a bowl mix dry ingredients except brown sugar and set aside. In a bowl of a stand mixer with the paddle attachment beat butter and brown sugar for a few minutes. Scrape the sides down and beat a bit more ( in the video I made a mistake and added the sugar to the dry ingredients, but it worked out fine). Add the egg and vanilla and beat until well combined. Add the dry ingredients in three additions mixing well after each addition. And last add the milk and mix well again, if using chocolate chips add them here. You can refrigerate the dough for 30 min in plastic wrap. Here I used it right away. Make balls a little bigger than a tablespoon size. Place the cookies 2 inches apart on a baking sheet lined with parchment paper. Preheat the oven to 350°F. *If using the marshmallows bake for 10 min and take them out, gently press the marshmallow in the center and bake for 2-3 min more. *If using the melted chocolate chips bake for 10 min, take them out and press in the center using a spoon. Bake for 2-3 min more. When done let them cool a little. In the meantime melt chocolate chips in the microwave stirring every 30 seconds until well melted, add a little oil and stir well. Spoon chocolate in the center of the cookie. * You can also just drizzle the melted chocolate over the cookies.
These really tasty treats were supposed to be fig newtons, but since I didn’t have figs, I simply used apricot jam mixed with cinnamon and they came out really good. This simple and easy recipe made perfect fall treats. Recipe is with apricot and cinnamon, but you can use any jam or fruit filling.
Ingredients:
1.All purpose flour – about 1 1/2 cups
2.Light Brown Sugar – 1/2 cup(110g)
3.Baking Powder – 1/2 tsp
4.Salt- 1/4 tsp
5.Cinnamon – 1/2 tsp
6.Butter, softened – 6 tbsp
7.Egg -1, large
8.Vanilla extract – 2 tsp
9.Apricot – 1/2 cup mixed with 1/2tsp cinnamon
In a bowl mix flour, baking powder, salt, cinnamon and set aside. In a bowl beat butter, add sugar and beat again. Next add the egg, vanilla and beat. Add the dry ingredients slowly and blend well to make dough. Make a rectangle about an inch think and put in the fridge for 30min. Take dough out of fridge and cut in half. Roll to about 0.3 mm thick , cut in half, spread the apricot jam in the middle leaving some space on both sides, then fold the sides, flip over and set on a baking sheet. Preheat oven to 350° and bake for about 25 min.
• Every oven is different, so check on them and when you see the bottom is light brown take them out of the oven.
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.
I can’t wait to share this recipe! These are really soft doughnuts with a creamy filling, so silky and so delicious. You will love this creamy filling, because it can be used between cake layers and also as a frosting. This filling makes a great topping for pancakes and French toast, and the flavors are easy to make, just use any flavor pudding mix.
Instructions:
1. All-purpose flour – 3 1/2 cups
2. Yellow potato – 1 medium(125gr.)
3. Sugar – 1tbsp
4. Salt – 1tsp
5. Yeast – 2tsp
6. Milk – 3/4(lukewarm), and a bit more if needed
7. Butter – half a stick(60gr.) melted, unsalted
Cream filling:
1. Heavy cream – 2cups
2. Jello instant pudding mix- 3.3oz box
3. Blueberries – 1/2 a pound
4. Sugar -1tbsp
5. Lemon juice – 1tbsp
Peel the potato, cut it and boil it. In the meantime mix the dry ingredients and put aside. When the potato is done boiling, mash it really good, you can use a sieve or a potato ricer if you want, to make sure there are no lumps. I simply poured a little milk and mashed, then poured a bit more and mashed, the consistancy was like a smoothie. I poured the potato and milk in the dry ingredients,melted the butter and poured it in too. Make dough and let it rise for an hour and a half. Afte the rising, put the dough on a floured surface and roll it with a pin to a 1/2 inch.
Use a cup to make the doughnuts, use the scraps to make more doughnuts. Put them on a parchment paper and let them rise for about an hour.
In the meantime make your cream filling. Put 1/2 a pound blueberries in a pot, add tablespoon sugar and lemon juice, cook on medium high until the juices have reduced a little, set aside to cool down. Whisk the heavy cream in a stand mixer or handheld mixer on high, for me the speed was 6. When soft peaks start to form add the pudding mix, mix for a minute then lower to a slower speed(at speed 2) and continue to mix, scrape the sides of the bowl a couple of times so you don’t have pudding sticking to it. You will see it turning into a silky yummy goodness. When it’s done, mix in the blueberry sauce, you can use a spatula for this.
Now you can start frying the doughnuts. Fill a pot up to an inch with oil and heat on medium high. Gently transfer the doughnuts into the pot and fry them until golden or dark golden color. I lowered the stovetop to 2, because they were cooking pretty fast.
Note:
This is a lot of cream filling. You can save the extra in a container, and keep it in the fridge, use within 2 weeks. This cream filling is good for topping pancakes, French toast, waffles.
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