Minty Fresh Ice Cream

For my final blog, I will be making Sally McKenney's Mint Chocolate Chip Ice Cream Cupcakes. These treats are perfect for hot days and ice cream cravings. Personally, I don't like plain cupcakes. They are too bready and do not sit well on my taste buds, but I love ice cream cake. Sally says, "There is nothing quite like a giant waffle cone filled with mint chocolate chip ice cream on a hot sunny day" (McKenney 135).

In order to complete this recipe you will need:

• 10 Oreos, crushed into crumbs
• 2 tbsp of butter, melted
• 1x8oz container frozen whipped topping thawed
• 1-quart mint chocolate chip ice cream, softened
• 4oz (225g) coarsely chopped semi-sweet chocolate, such as Baker's brand
• 3/4 cup (30g) whipped cream
  

Preparation time for the dessert should take 15 minutes. This recipe will take at least four hours to complete. This will make 12 cupcakes, but because there are only nine cupcake holders available I made nine cupcakes.

Recipe:

1. Line a 12-count muffin pan with cupcake liners. Set aside.
   
2. Make the Crust: Combine the crushed Oreos and melted butter in a medium bowl. Divide between 12 cupcake liners (Nine for my demonstration) and press evenly into the bottom of each. Set aside. 
   
3. Make the Filling: In a large bowl, stir the frozen whipped topping and ice cream together until softened and combined evenly. Spoon the mixture evenly into the cupcake liners. Freeze for at least four hours or until firm.
   
   
   
   
   
   
   
4. Make the Topping: Right before removing cupcakes from the freezer. melt the semi-sweet chocolate in a small ball in the microwave in 20-second increments, stirring after each increment until smooth. 
   
   
   
   
5. Remove the cupcakes from the freezer and drizzle melted chocolate over each. 
   
6. Top each cupcake with 1 tablespoon of whipped cream. 
   
7. Enjoy!

This dessert is best served right after whipped cream is applied. Sally Mckenney says, "The chocolate-drizzled cupcakes may be made 1 day in advance and garnished with whipped cream immediately before serving" (McKenney 135).

These were absolutely exceptional! By far, this is my favorite tasting dish. This recipe was fairly easy to make. The only downside is that it does require time to freeze, but it is definitely worth the wait. 

Do you enjoy ice cream? If you do what is your favorite flavor? If not what treat do you enjoy during hot days.

Thanks for reading!

McKenney, Sally. Sally's Baking Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your Sweet-tooth Fix. New York, NY: Race Point, 2014. Print.

M&M Cookies

Chocolate chip cookies is a standard food that is appreciated all across the world. Sally McKenney quotes, "The chocolate chip cookie is one of our household favorites. It's timeless classic, an iconic dessert staple, and an unbeatable comfort food" (McKenney 110).

Why not throw a twist into this timeless classic? This recipe will combine the sweet chocolate candy M&Ms to these cookies.

When cooking cookies Sally reminds us, "The melted butter and extra egg yolk make the cookies extra chewy, but don't forget to chill the dough; it's the most important step" (McKenney 110).

To accomplish making these delicious confections you need:

• 2 1/4 cups (280g) all-purpose flour 
• 1 tsp baking soda
• 1 1/2 tsp cornstarch
• 1/2 tsp salt
• 3/4 cup (1.5 sticks or 170g)  butter, melted
• 3/4 cup (150g) light brown sugar
• 1/2 (100g) granulated sugar
• 1 large egg, plus 1 egg yolk
• 2 tsp vanilla extract
• 1/2 cup (90g) semi-sweet chocolate chips
• 1/2 cup (85g) plain M&Ms
  

The time to prepare all necassary supplies will take about 15 minutes, and take two hoursto complete. This recipe makes 16 large cookies.

Recipe:

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
   
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar untl no sugar lumps remain. Whisk in the egg, then the egg yolk , followed by the vanilla.
   
3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
   
4. Fold in the chocolate chips and M&Ms.
   
   
   
   
5. Cover the dough and chill for at least 2 hours (or up to 3 days).
   
6. Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
7. Preheat the oven to 325 degrees farenheit. Line two large cookie sheets with parchment paper or silicone baking mats.
8. Roll the dough into balls, about 3 tablespoons of dough is crumbly, the warmth of your hand will help it come together in a ball. Roll the cookie dough balls to be taller rather than wide. Place 8 balls of dough three inches apart onto each cookie sheet.
   
9. Bake each batch for 11-12 minutes. The cookies will look very soft and underbaked. Remove from the oven and allow the cookie sheet to cool for 10 minutes before moving to a wire rack to cool completely. The cookies will stay fresh in an atright container at room temperature for up to 10 days.
   
10. Enjoy!
    

The cookies came out very soft like instructions quoted. I discovered that if you like crisper and crunchier cookie just put these cookies in the fridge.

The only difficulty in this process was mixing the dough. The instructions did not say that the dough would be very difficult to mix with the chocolate and M&Ms, so to improvise, I used my hands to mix. 

What is your favorite candy? Could that candy be easily incorparated with baking or cooking? Why or why not?

Thanks for reading!

McKenney, Sally. Sally's Baking Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your 

Sweet-tooth Fix. New York, NY: Race Point, 2014. Print.

S'more Food

Fudge squares are delicious treats by itself, but sometimes you have to add some spice to this classic delicacy. This recipe combines the outdoors experience with an s'more flavor with an easy to eat fudge texture. Whether you enjoy camping or not this is a sweet treat everyone can enjoy.

For me, camping was always an enjoyable experience. My favorite part was when my family would gather around a fire and have an s'more. Having experienced camping, this is a recipe that I assume will be enjoyable. 

Even if you haven't had fun experiences camping these treats are still delicious. Sally says, "The only good memory I have from the weekend is sinking my teeth into a few s'mores (McKenney 84).

To successfully complete this recipe you will need:

• 2 cups (360g) semi-sweet chocolate chips
• 1/4 (60g) butter
• 14 oz (400g) can full-fat sweetened condensed milk
• 2 cups (180g) mini marshmallows 
• 4 full sheets Graham crackers, broken into pieces
  
  Time to prepare ingredients and supplies should take around 10 minutes. It should take at most 6 hours to finish. This will take a while to finish because it takes a while for the bars to become solid. 

Recipe:

1. Line the bottom ad the sides of an 8 x 8in baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
2. In a medium saucepan over low-medium heat, combine the chocolate chips butter and sweetened condensed milk. Stir constantly until the chocolate chips are completely melted. The mixture will be very thick.
   
   
   
   
   

3. Remove from heat and allow to slightly cool for 3-4 minutes. Gently fold in the marshmallows and Graham cracker pieces. The marshmallows will melt slightly, creating swirls. Spoon the chocolate mixture into the prepared pan, smoothing top as best you can.

4. Chill in the refrigerator for 4-6 hours until firm.

5. Using a very sharp knife, cut into squares.

6. Cover the fudge tight and store in the refrigerator for up to 4 days. 

7. Enjoy!

These fudge squares almost came out perfectly. I had mixed the marshmallows too much and allowed them to melt. This meant that there were no white swirls in the treats, but you are still able to taste the full s'more flavor. 

This recipe was very easy to complete. Besides the refrigerating process, this takes little to no time. It's like camping without being outdoors. "Made from just a few ingredients, this low-maintenance fudge is worlds better than bug bites and sleeping bags if you ask me (McKenney 84). 

Is there any type of food that reminds you of a certain experience? What is it? And why does it remind you?

Thanks for reading!

McKenney, Sally. Sally's Baking Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your 

Sweet-tooth Fix. New York, NY: Race Point, 2014. Print.

Bakin' Brownies

   In honor of the holidays I decided to bake Peppermint Stick Brownies for my family and friends! In many different areas around the world you can almost guarantee the presence of brownies in parties for people of all ages. Thanks to the book Cookies Cookies Cookies By Shelli McConnell I figured out a way to bake brownies for my family and friends and add a little holiday spin on them!

A sample of how the final product
will turn out to be 

Ingredients Needed:

• 1 & 1/2 cups all purpose flour 
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda 
• 1 & 1/4 cups sugar
• 3/4 cup margarine or butter
• 1/2 cup unsweetened cocoa powder 
• 2 eggs
• 1 teaspoon vanilla 
• 1 cup milk
• 3/4 cup mint-flavored chocolate pieces 
• 1 cup chopped walnuts or pecans 
• Fudge Frosting 
• 1/2 cup broken peppermint sticks or coarsely crushed striped round peppermint candies 

Recipe 

Step 1: Pour and stir together the flour, baking soda, and baking powder in a medium bowl. Set aside.

Step 2: In a large sauce pan combine the sugar, margarine or butter, and cocoa powder. Place sauce pan over medium heat and stir constantly until margarine or butter is melted. Remove from heat.

Step 3: Add eggs and vanilla into the same sauce pan from step 2. Use a wooden spoon and lightly beat just till combined (don't overbeat).

Step 4: Add the milk and the newly formed chocolate mixture alternately (adding in the two new substances in small amounts while switching between the two). Beating after each addition. 

Step 5: Stir in chocolate pieces and walnuts or pecans. Spread batter into a greased baking pan. Bake in a 350 degree oven for 25-28 minutes or till a wooden toothpick inserted near center comes out clean.                                                                                                                                                                                                                                                                                                                                Step 5: Stir in chocolate pieces and walnuts or pecans. Spread batter into a greased baking pan. Bake in a 350 degree oven for 25-28 minutes or til wooden tooth pick inserted near center comes out clean.

 Step 6: Cool brownies in pan or wire rack. Frost with Fudge Frosting. Sprinkle with crushed peppermint. Cut into desired bars.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             Step 6: Cool brownies in pan or wire rack. Frost with Fudge Frosting. Sprinkle with crushed peppermint. Cut into desired bars.

Want your brownies to have even more holiday spirit then it already does? Shelli McConnell has created a way for that very thing to be possible, "here's a secret, mint-flavored chocolate pieces are nestled in the center of these chocolaty brownies" (McConnell 16). My loved ones fell in love with the sweet surprise that was found in every delicious peppermint stick brownie, and because of that I can promise that your loved ones will too! 

Did you bake anything special for your loved ones in honor of the holidays?

If so what did you bake? Did your family enjoy it?

Happy Holidays Everyone!

McConnell, Shelli. Meredith Corporation. Des Moines: Meredith Corporation, 1992. Print.

Holy Crepe!

Need more excitement in your everyday breakfast? Try having some delectable crepes. Especially Sally's vanilla crepe recipe. She says, "Homemade crepes are surprisingly easy and very inexpensive to prepare, and unquestionably delicious" (McKenney 28).

I always have enjoyed eating crepes. I assumed that it required all lot of work in order to make it successfully.

This recipe requests the use of Nutella filling. Due to my family's allergies to nut products, I will be using chocolate syrup. The ingredients are as followed:

• 1 cup (125g) all-purpose flour
• 1 tbsp granulated sugar
• Pinch of salt
• 3/4 cup (180ml) milk
• 1/2 cup (120ml) water 
• 2 eggs
• 3 tbsp butter, melted and cooled to room temperature, plus extra for greasing
• 1 tbsp vanilla extract
• 1/2 cup (296g) Nutella (Will use Hershey chocolate syrup)
• Confectioners' sugar, for dusting
• Assorted fruit for decorative purposes

Prep time should be 30 minutes. Cooking should take another half-an-hour. This recipe will make about 8 crepes.

Recipe:

1. the flour, granulated sugar, salt, milk, water, eggs, and melted butter, and vanilla in a blender. Mix on medium speed for 20 seconds, or until everything is combined. The mixture will be very thick and creamy. Pour the mixture into a medium sized bowl and set aside.

2. Melt a little butter in a small frying over medium heat. Pour 1/4 cup of batter onto the center of the pan. Tilt the and swirl the batter evenly to all sides. Cook for 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe, and to separate the cooked crepes with parchment paper.

3. Spread 1-2 tablespoons of Nutella (Again I'm using chocolate) onto each crepe. Roll or fold into quarters and sprinkle with confectioners' sugar. 

4. Apply assorted fruit (if needed)

5. Enjoy!

To my surprise, crepes were not difficult in creating at all. The only challenging part I found in this process was flipping the crepe during the cooking. As I begin to cook more and more I find myself realizing that I am becoming more independent during these processes. I am no longer asking for help as much as I used too. I also genuinely enjoying baking and cooking in general. Who knows. By the end of all of this, I could be baking for my family regularly.

Would you ever cook for your family? If so, what would it be?

Thanks for reading!

McKenney, Sally. Sally's Baking Addiction: Irresistible Cookies, Cupcakes, & Desserts for Your 

Sweet-tooth Fix. New York, NY: Race Point, 2014. Print.

Bakin' Cookies

          For as long as I could remember, my family and I loved to bake. Baking is a great way to bring the family together and have fun. I decided to bake "delicate cake-soft cookies frosted with a rich butter-flavored icing" (McConnell 11) called Browned Butter Cookies from the book Cookies Cookies Cookies By Shelli McConnell.

The final product of the Browned Butter Cookies

Ingredients Needed:

• 2 & 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 & 1/2 cup margarine or butter
• 2 eggs 
• 1 teaspoon vanilla 
• 1 cup dairy sour cream
• 1 cup coarsely chopped walnuts 
• Browned Butter Icing 

Recipe:

Step 1: In a medium sized mixing bowl stir well together the flour, baking soda, baking powder, and salt. After the ingredients are well mixed set aside the bowl.

Step 2: In a large mixing bowl combine the brown sugar and margarine or butter. Beat with an electric mixer on medium speed till well combined. Then beat in eggs and vanilla till fluffy.

PLEASE NOTE: Leave out the butter for about 5-10 min or until the butter has soften prior from adding it to the mixture

Step 3: Add the flour mixture to the newly made margarine mixture along with the sour cream, mix well. 

Step 4: Stir in chopped nuts 

Step 5: Scoop and roll the cookie dough till your satisfied with how large the balls are and set them 2 inches apart onto the greased cookie sheets. Bake in a 350 degree oven about 10 minutes or till set. (Note: The time is a suggestion and can be changed till satisfaction) 

Step 6: Take out the cookies from the oven and set the baked cookies on wire racks or plates and wait till they are cooled down

Step 7: Frost cookies with browned butter icing and decorate with sprinkles or other wanted sweets

Step 8: Eat up and enjoy with your family and loved ones!

      Through the process of making these cookies I learned that it was a lot harder and more work alone then I initially thought . Usually, my mom would do most of the work and my sisters and I would just do the 'fun parts' like mixing and pouring in the ingredients. I am genuinely glad that I am finally putting in a lot more effort into learning how to bake and I hope you guys enjoy learning with me. 

Do you enjoy baking?

 If so who do you like to bake with & what is your favorite thing to bake? 

McConnell, Shelli. Meredith Corporation. Des Moines: Meredith Corporation, 1992. Print.