Check out my friends blog

lyzzi.blogspot.com
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Idea of the week

Idea of the week

Matchbox advent calenders

 

Back In Business

Hi,
Sorry I have not posted in while. But today I'm here to tell you That I'm back and will post more.

P.s. check out my friends blog:

http://lizroyal.blogspot.com/

Frozen Chocolate Cookie Cake

Photo: Frozen Chocolate Cookie Cake Recipe

Recipe adapted from Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003.

Ingredients

Ganache and Filling:

• 1/2 gallon cookies and cream ice cream, softened
• 1 cup heavy cream
• 1 (12-ounce) bag semisweet chocolate morsels

Cake:

• Butter, for pans
• Flour, for pans
• 1 (18.25-ounce) box devil's food cake mix
• 1 1/2 cups water
• 1/2 cup vegetable oil
• 3 eggs

3 eggs
Directions
Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.

Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

Chocolate Truffle Cupcakes

Hi it's me. enjoy this!


 

Ingredients

• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 3/4 cups flour
• 1 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup hot coffee
• Chocolate Truffle Ganache, recipe follows
• Whipped Chocolate Buttercream, recipe follows

Directions

Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.

In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.

In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.

Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.

To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Chocolate Truffle Ganache:

• 2/3 cup boiling heavy cream
• 2 cups milk chocolate chips
• 1 tablespoon chocolate liqueur

Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.

Whipped Chocolate Buttercream:

• 4 sticks unsalted butter, at room temperature
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 cup cocoa powder
• 1/2 cup heavy whipping cream

In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes. 

Recipe thanks to food network.

Made these once they were amazing!

Spinach and Artichoke Dip

Hi, this is my all time favorite dip. Enjoy!


Ingredients:

• 1 cup thawed, chopped frozen spinach
• 1/2 cup thawed, chopped frozen artichoke hearts 
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayo 
• 1/3 cup Parmesan
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 baguette
• Olive oil

Directions:
Preheat oven to 375 degrees F. 

Dip
Boil spinach and artichokes in a cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. stir in the rest of  the ingredient and serve hot.

Crostini
Slice the baguette diagonally 1/4 in slices. Arrange the slices on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 8-10 minutes until golden brown and crisp.

First Post!

March 28,


This is my first blog post. On this blog I will show:
Quirky recipes
Creative projects 
And so much more!


I'm a Spunky girl with awesome ideas that I want to share.
every few days I will post a new project or recipe. Hope you enjoy!


Please come back weekly for more fun ideas!