MUSEUM OF ICE CREAM

MUSEUM OF ICE CREAM by audreyonline on Polyvore

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Pumpkin Spice Monkey Bread-By Bees Adventures!

http://beesadventures.wordpress.com/2013/10/16/pumpkin-spice-monkey-bread-with-caramel-glaze/

I found this amazing recipe on “beesadventures” blog! Easy to make, fun to eat!!

Pumpkin Spice Monkey Bread with Caramel Glaze

Yield: 1 bundt pan

Prep Time: 60 minutes | Bake Time: 20 – 25 minutes

Dough Ingredients

• 3/4 cup Lactaid milk (soy milk would work fine too)
• 1/4 cup vegan margarine or lactose-free butter (Becel or Fleischmann’s are my favorites)
• 1 egg
• 1/4 cup warm water (between 100 to 105 degrees Farenheit)
• 2 1/4 teaspoons dry active yeast
• 3 1/4 cups all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon salt

Filling Ingredients

• 1 cup brown sugar, packed (if you want to make brown sugar yourself, see the recipe below)
• 1 tablespoon ground Pumpkin Spice
• 1/2 cup vegan margarine or lactose-free butter, softened

Glaze Ingredients

• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup lactose-free whipping cream
• 1 tbsp vegan margarine or lactose-free butter, softened

Monkey Bread Preparation

1. Heat the milk in a small saucepan until it is warm to the touch, then remove from heat. Mix in margarine; stir until melted. Leave to cool.
2. Heat water to 100 – 105 degrees Farenheit. Add yeast; stir. Let sit for 5 minutes to activate yeast. Mixture will look foamy on top when yeast has activated.
3. In the bowl of your stand mixer with the dough hook attachment, combine 2 1/4 cup flour, sugar and salt; mix well.
4. Add egg to cooled milk mixture and mix well.
5. Add activated yeast and milk mixture to dry ingredients. Mix until dough comes together in a sticky ball.
6. Add the remaining flour, 1/4 cup at a time, kneading well after each addition until dough is soft and smooth but still a bit sticky.
7. Cover the dough with a damp cloth and let rest for 10 minutes.
8. In a small bowl, mix together brown sugar, pumpkin spice and softened margarine.
9. Tear small, pieces of dough and roll into balls. Toss each into the sugar mixture until coated, then place in a greased baking pan.
10. Cover baking dish and let rise in a warm place for 20 minutes. If you’d like to cook these at a later time, refrigerate or freeze covered and let pan sit at room temperature for 30 minutes before cooking. Don’t be concerned if rolls do not rise too much.
11. Preheat oven to 350 degrees Farenheit when ready to bake.
12. Bake in the preheated oven for 20-25 minutes, or until browned. Let cool for 10 minutes before turning out on a serving dish.
13. Serve warm, drizzled with glaze. Glaze recipe follows below.

(Adapted from 90-Minute Cinnamon Rolls at Chinese Grandma)

Caramel Glaze Preparation

1. Pour the water into a saucepan then pour the sugar in a pile in the middle of the water. Turn the heat to medium-high heat and begin cooking without stirring. The sugar will dissolve in the water and begin to boil.
2. When the sugar begins to lightly brown, gently swirl the pan until all of the sugar is a deep golden brown.
3. Carefully pour in the cream and add the butter. Whisk until smooth.

(Adapted from Chef Michael Smith’s Caramel Sauce at Food Network)

PLEASE LEAVE ME COMMENTS!

Happy Valentine’s Day

Hand made cake pop in the first picture. Made by one of the parents at my school. She makes the most amazing cake pops, just for fun 🙂
The floral creation in the middle was made by another parent, and friend. She said it’s a Martha Stuart recipe, amazing! (apple pie)
The cupcakes were made by a local bakery.
Have a beautiful and lovely day!

Bread Puddin Pie!

Ingredients

2 c whole milk or 1/2 &1/2
4 Tbsp butter
2/3 c brown sugar, firmly packed
1 Tbsp cinnamon, ground
1/4 tsp nutmeg
1 tsp vanilla extract
4 c stale bread or glazed donuts
3 large eggs
1 c whole milk
2 Tbsp butter
1/2 c sugar
1 Tbsp flour

Directions

1 Preheat oven to 350

2 In sauce pan heat 2 c milk med heat till a film forms on top add 4 Tlbs butter, cinnamon, nutmeg, vanilla, and brown sugar

3 In bowl whip eggs till blended , add 1/4 cup hot milk mix while mixing so not to scramble eggs ( temper) add remaining mixture till blended

4 Tear up bread and or donuts place in greased baking dish 9×13 casserole , pour milk mix on top press down bread so all is covered

5 Bake 40 to 45 mins

6 In saucepan mix remainder of milk sugar, flour on med heat stir so not to scorch , heat to boiling 4 mins and pour over cooled pudding

Chocolate Caramel Peanut Butter Rice Krispie Treats

This is such an easy and delicious treat to make! It’s a step-up from the original, traditional Rice Krispies Treat.

Ingredients

3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1½ cups peanut butter, divided use
12-ounce bag semisweet or dark chocolate

Directions

Butter a 9- by 13-inch pan. Also butter the pot and utensils you will be using to melt the marshmallows.

Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted. When completely melted and smooth, stir in vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be very sticky. Pour into buttered pan. Coat hands with butter and press in mixture firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely blended. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator.

Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.

Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

Life is good, make yummy things
Audrey~

For the complete recipe, visit the link below
http://www.keyingredient.com/recipes/1872090/chocolate-caramel-peanut-butter-rice-krispies-treats/

Butterfinger Banana Pudding!

Butterfinger Banana Pudding

Ingredients:

•1 can sweetened condensed milk
•1 cup milk
•2 tablespoons cornstarch
•3 large eggs, beaten
•2 teaspoons vanilla extract
•1 tub Cool Whip
•1 box Nilla Wafers
•4 bananas, peeled, sliced
•1 Butterfinger, crushed

Instructions:
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.

Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.

Makes 8-10 servings
For original recipe visit the link below
http://www.sugarplumblog.net/2013/05/butterfinger-banana-pudding_23.html

Candy Corn Fudge

Creamy chocolate and vanilla fudge team up with fall colors for a fun delicious treat.

My grandma use to make me fudge once every year, I miss that. Start a tradition with your family, maybe this Candy Corn Fudge could be your annual go to recipe.

Ingredients:
•3 cups sugar
•3/4 cup Land O Lakes® Butter
•1 (5-ounce) can evaporated milk
•1 (7-ounce) jar marshmallow crème
•3 teaspoons vanilla
•3/4 cup real semi-sweet chocolate chips
•1 cup white baking chips*
•Orange gel or paste food color
•1/2 teaspoon freshly grated orange zest, if desired
•Orange or yellow decorator sprinkles

Instructions:

Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.

Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.

Spoon 1 1/2 cups hot mixture into bowl; stir in 3/4 cup chocolate chips until smooth. Spread into prepared pan. Place into freezer 5 minutes or until set.

Add white baking chips and remaining vanilla to remaining marshmallow crème mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint. Stir in orange zest, if desired.

Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer 5 minutes or until set.

Remove fudge from freezer. Microwave remaining marshmallow crème mixture in bowl on 10 seconds or until soften, if necessary. Spread over orange layer. Sprinkle with decorator sprinkles. Refrigerate 1 hour or until set.

Remove fudge from pan using foil ends; place onto cutting surface. Carefully peel off foil. Cut fudge into 36 squares. Cut each square in half diagonally.

*Substitute 2 (4-ounce) white chocolate bars, chopped.

Tips:

Gel or paste food color is concentrated and will give you a deeper color. You can also use red and yellow liquid food color to tint the fudge orange.

Life is good, make fudge
Audrey~
http://www.piarecipes.com/2013/10/candy-corn-fudge.html

Angel Food Cake Churro Bites

This is a great alternative to the traditional Mexican style churros.

Ingredients
Print This Recipe Print This Recipe
•1 Sara Lee Angel Food Cake
•1 cup sugar
•1/4 cup cinnamon
• oil

Instructions
1.Let your Angel Food Cake thaw. Once thaw, cube the cake. My cubes were about 1.5 inches x 1.5 inches.
2.Heat vegetable oil on low-medium heat. Fry cubes until golden brown.
3.Once golden brown, immediately put them in the bowl with cinnamon and sugar and toss around. Continue doing this until they’re all done.
4.For even more flavor, mix 1 cup powdered sugar with a tablespoon and milk, mix and drizzle over the bites. ENJOY!

{Cinnamon/Sugar Mixture – I used 1 cup sugar and 1/4 cup cinnamon and mixed it together} Angel Food Cake Churro Bites – 2 – Copy

For complete instructions and more “how to” pictures, click on the link below
http://lilluna.com/angel-food-cake-churro-bites/

Chocolate-Caramel Tartlets with Roasted Bananas and Ginger-Citrus Caramel

This recipe is best for those of you who have some baking experience. I say that only because it’s a lengthy recipe with a lot of steps. If making this for a special occasion, I would give it a whirl with a practice prototype, prior to your special event. Let your co-workers be the guinea pigs, I’m sure they won’t mind, hahaha
.
Ingredients

Crust
•2/3 cup all purpose flour
•3 tablespoons unsweetened cocoa powder (preferably Dutch-process)
•1/2 cup powdered sugar
•1/4 cup (1/2 stick) unsalted butter, room temperature
•3 large egg yolks

Caramel filling
•1/2 cup plus 1 tablespoon sugar
•3 tablespoons water
•2 teaspoons light corn syrup
•1/4 teaspoon fresh lemon juice
•1/3 cup heavy whipping cream
•1 tablespoon unsalted butter

Chocolate ganache topping
•1 cup heavy whipping cream
•1 tablespoon light corn syrup
•3 whole star anise*
•4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
•2 tablespoons (1/4 stick) unsalted butter, room temperature
•1 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped
•4 teaspoons (generous) plus 2 tablespoons chopped lightly salted roasted cashews

Ginger-citrus caramel sauce
•1/4 cup sugar
•2 tablespoons water
•1/2 cup strained orange juice
•1 2-inch piece peeled fresh ginger, grated, pressed through garlic press to extract 1/2 teaspoon juice
•1/2 vanilla bean, split lengthwise in half
•3 tablespoons unsalted butter
•2 tablespoons (packed) golden brown sugar
•1 large banana, sliced

Preparation

For crust:
Sift flour and cocoa into small bowl. Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Beat in flour mixture. Beat in egg yolks 1 at a time. Gather dough into ball; flatten into disk. Chill at least 1 hour and up to 1 day. Soften slightly at room temperature before rolling out.

Preheat oven to 375°F. Roll out dough on floured surface to 1/8-inch thickness. Using 5-inch-diameter plate or bowl as guide, cut out rounds. Reroll dough scraps if necessary to form four 5-inch rounds total. Press each dough round onto bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with removable bottom. Pierce crusts all over with fork. Freeze crusts 10 minutes. Bake until firm to touch and beginning to pull away from sides of pans, about 15 minutes. Cool crusts completely in pans on rack.

For caramel filling:
Combine sugar and next 3 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and caramel is smooth. Whisk in butter. Set aside.

For chocolate ganache topping:
Bring cream and corn syrup to boil in heavy small saucepan. Add star anise; remove from heat. Cover; let steep 15 minutes. Discard star anise. Return mixture to boil. Remove from heat. Add 4 1/2 ounces coarsely chopped bittersweet chocolate and butter; whisk ganache topping until smooth.

Stir 1 ounce finely chopped bittersweet chocolate in top of double boiler set over simmering water until melted. Brush inside of each crust with melted chocolate, then sprinkle each with 1 generous teaspoon chopped cashews. Spoon caramel filling over nuts in crusts (about 2 tablespoons for each). Chill tartlets until caramel sets slightly, about 30 minutes.

Rewarm chocolate ganache topping just until pourable, if necessary. Spoon chocolate ganache atop caramel filling. Refrigerate just until ganache sets, about 45 minutes, then let tartlets stand at room temperature. (Can be made 1 day ahead. Cover tartlets loosely and let stand at room temperature.)

For ginger-citrus caramel sauce:
Stir 1/4 cup sugar and 2 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until medium (not deep) amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat; slowly add orange juice and 1/2 teaspoon ginger juice. Scrape in seeds from vanilla bean. Return mixture to boil, stirring until any caramel bits dissolve. Boil until sauce is slightly syrupy and reduced to 1/4 cup, about 4 minutes. (Can be made 1 day ahead. Cover; let stand at room temperature. Rewarm over low heat just until pourable.)

Preheat oven to 450°F. Melt butter in heavy small saucepan over low heat. Add brown sugar; whisk until blended, about 1 minute. Add banana slices and toss to coat. Transfer banana mixture to small baking sheet. Bake until bananas begin to brown slightly around edges and sugar mixture bubbles, about 4 minutes.

Remove sides from tartlet pans. Place tartlets on plates. Drizzle ginger caramel sauce around tartlets. Arrange banana slices alongside. Sprinkle with remaining 2 tablespoons cashews and serve.

*Brown star-shaped seedpods sold at Asian markets, at specialty foods stores, and in the spice section of some supermarkets

Read More http://www.epicurious.com/recipes/food/views/Chocolate-Caramel-Tartlets-with-Roasted-Bananas-and-Ginger-Citrus-Caramel-108534#ixzz2iK3LtgKi

Pistachio-Vanilla Bean Cookies

Pistachio-Vanilla Bean Cookies

Ingredients
1 cup butter, softened
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 vanilla bean
2 cups all-purpose flour
1 cup finely chopped salted dry-roasted pistachio nuts
6 ounces white chocolate (with cocoa butter), cut up
2 teaspoons shortening

Directions
1. In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Split vanilla bean in half lengthwise. Using the tip of a knife, scrape seeds from vanilla bean halves into butter mixture. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachios.

2. Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days.

3. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake about 10 minutes or just until firm and browned on the bottoms. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

4. In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted. Dip half of each cookie into melted chocolate mixture; place on a wire rack over waxed paper and let stand until set.

Life is good, eat cookies
Audrey~

For more information, visit this web-site.
http://www.bhg.com/recipe/pistachio-vanilla-bean-cookies/