🍰 Recipe Collections: Delicious Desserts (Part 2)

[Amethyst]

Coconut Lime Cake

Prep Time: 2 hours
Cook Time: 35 minutes
Chilling Time: 3 hours
Total Time: 5 hours 35 minutes
Yield: 16 servings

Ingredients:

Coconut Lime Cake:

3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
1 cup unsalted butter, room temperature
1 Tbsp lime zest from about 1 1/2 limes
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 1/2 cups coconut milk, room temperature
3/4 cup sweetened shredded coconut, medium or large

Lime Curd:

3 large eggs
3/4 cup granulated sugar
1/4 cup fresh-squeezed lime juice, from 2 1/2 limes
2 tsp lime zest from one lime
1/4 cup unsalted butter, room temperature, cubed

Coconut Swiss Meringue Buttercream:

6 large egg whites
2 cups granulated sugar
3 cups unsalted butter, room temperature
2 tsp vanilla extract
6-8 Tbsp coconut milk powder to taste

Assembly:

Simple syrup optional

Directions:

Coconut Lime Cake:

Preheat oven to 325F. Grease and flour three 8″ cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and lime zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx 3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture with milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Gently fold in shredded coconut.

Spread batter evenly between the prepared pans and smooth the tops.

Bake for about 35mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on a wire rack to cool for 10mins then turn out onto a wire rack to cool completely.

Lime Curd:

Place eggs and sugar into a small pot, whisk to combine. Add lime juice and zest. Cook over medium-low heat, whisking constantly until mixture thickens and coats the back of a spoon. Stir in cubed butter and whisk until smooth.

Transfer to a glass bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Chill for 2 hours to set. Makes a little over 1 cup.

Coconut Swiss Meringue Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)

Place the bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**

Add 6-8 Tbsp coconut milk powder (to taste), one Tbsp at a time, and whip until smooth.

Assembly:

Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush with simple syrup if desired.

Spread a thin layer of buttercream on top of the layer and pipe a border around the outside to hold the lime curd in. Fill with about 1/2 cup of lime curd. Repeat with next layer.

Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.

Frost the top and sides of the cake with remaining frosting. Smooth the sides and top and do a rope border with the remaining buttercream. Fill the center with large toasted coconut chips and sprinkle with lime zest if desired.

Notes:

*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk are completely grease-free, or your meringue won’t stiffen.** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.

Tips for making this Lime & Coconut Cake:

Be sure to use canned coconut milk, not the stuff in the carton, and shake it well before use. Mine was quite smooth, but it can separate a bit, so be sure to shake it!

The coconut milk powder worked extremely well in the frosting, adding great flavor without affecting the texture.

You can leave the shredded coconut out of the cake batter if you prefer a smoother texture.

If you like, you can add a couple of Tbsps of coconut milk powder into the dry ingredients in the cake batter to enhance the flavor even more, especially if you leave out the shredded coconut.

My lime curd uses whole eggs, but if you have a yolk-only lime curd recipe that you love, feel free to use that instead.

You can use key limes instead of regular limes if you can get your hands on some.

To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.

Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.

Learn how to keep your cakes moist using Simple Syrup.

To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!

Nutritional Facts:

Calories: 894kcalCarbohydrates: 82gProtein: 8gFat: 60gSaturated Fat: 39gCholesterol: 221mgSodium: 198mgPotassium: 234mgSugar: 62gVitamin A: 1640IUVitamin C: 1.6mgCalcium: 70mgIron: 2.4mg

Recipe courtesy of Liv for Cake.com

[Amethyst]

Nutella-Stuffed Crunchy French Toast with Berries

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 2 servings

Ingredients:

For the Whipped Topping:

1 cup Heavy Cream
1/2 Caviar Scraped From Vanilla Bean
2 Tbsp. Sugar

For the Berry Topping:

1 pt. Blackberries
1 pt. Blueberries
1 pt. Strawberries
1/2 Vanilla Bean
1/2 Lemon, Juiced
1 Tbsp. Sugar

For the French Toast:

4 Eggs
1/2 cup Heavy Cream
1 Lemon, Zested
1 Tbsp. Sugar
2 1/2 cups Cornflakes, Crushed
4 slices Brioche Bread
2 Tbsp. Butter
Nutella, As Needed

Directions:

In a bowl, combine ingredients for whipped topping. Using an electric hand mixer, whisk heavy cream until it forms soft peaks. Set aside in the refrigerator.

In a bowl, combine berry topping ingredients. Toss until well combined; set aside.

Heat oven to 250ºF.

For the French toast, in a bowl, combine eggs, heavy cream, lemon zest, and sugar. Whisk until pale yellow and frothy. Pour custard into a shallow dish. Then pour the crushed cornflakes into another shallow dish. Dredge the bread in the custard, coating both sides. Let the excess egg mixture drip off, then dredge in the crushed cornflakes, pressing gently to help them stick. Set aside on a plate.

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add two slices of bread and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Add the remaining tablespoon of butter to the skillet and repeat with the remaining bread.

When ready to serve, spread Nutella on two slices of French toast. Top with remaining French toast slices. Top with whipped cream and berries.

Recipe courtesy of The Pioneer Woman.com

[Amethyst]

Easy S’mores Cookie Bars

Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Yield: 16 servings

Ingredients:

1 cup all-purpose flour
1 cup graham cracker crumbs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter at room temperature
3/4 cup dark brown sugar, packed
1 egg
1 1/2 teaspoons vanilla
1 7- ounce jar of marshmallow cream
1 cup milk chocolate chips plus some extra for the top.

Directions:

Preheat the oven to 350 degrees. Line an 8x8 baking pan with parchment paper or aluminum foil, leaving some on the overhang on the side to grab.

In a medium bowl, add the flour, graham crackers, baking powder, salt, and cinnamon and mix until combined.

In a large bowl, using a hand mixer, beat the softened butter and sugar until combined.

Add in the egg and vanilla and mix.

Mix the dry ingredients into the wet until creamy. Press 2/3 of the cookie dough into the baking pan.

Add a layer of marshmallow cream over the top, and sprinkle the chocolate in an even layer.

Gently press pieces of the remaining cookie dough and place them on top of the chocolate chips.

At this time, you can sprinkle some roughly chopped graham crackers, extra chocolate chips, and even mini marshmallows on top.

Bake for 26-28 minutes or until golden brown and bubbly.

Remove from the oven and let cool completely before slicing.

Notes:

Use a wet knife to spread the marshmallow layer; it can be pretty sticky.

You can make your own graham cracker crumbs by using a food processor; it takes about 9 graham crackers to make one cup.

Milk chocolate chips, semi-sweet, all work fine. You can use chocolate chips, Hershey’s chocolate bars, or even chocolate chunks.

Allow the bars to cool completely before cutting them into squares. This will help them set properly and make it easier to slice without making a mess.

Make sure you line your baking pan with parchment paper or foil; it helps to remove them from the pan to cut.

S’mores Cookie Recipe FAQ’s:

Can these easy s’mores bars be frozen?

Yes, once completely cooled, place them in a large Ziploc freezer bag and freeze for up to 3 months.

Can I use Marshmallows instead of fluff?

No, regular marshmallows will just melt into your cookies. Marshmallow fluff makes these cookies super gooey and delicious!

What’s the best chocolate to use?

I prefer milk chocolate chips, but semi-sweet works great also. You can use chocolate chips, Hershey’s chocolate bars, or even chocolate chunks.

Nutritional Facts:

Serving: 1gCalories: 236kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 29mgSodium: 131mgFiber: 1gSugar: 22g

Recipe courtesy of Butter Your Biscuit.com

[Amethyst]

Mini Blackberry Lavender Cheesecakes

Prep Time: 1 hour 30 minutes
Cook Time: 55 minutes
Total Time: 2 hours, 25 minutes
Yield: 12–14 mini cheesecakes

Ingredients:

Blackberry Topping:

6 oz (180g) blackberries, pureed and strained
5 tbsp (65g) sugar
2 1/2 tsp cornstarch

Crust:

3/4 cup (100g) graham cracker crumbs
2 tbsp (26g) sugar
3 tbsp (42g) butter, melted

Lavender Cheesecake Filling:

12 oz (339g) cream cheese, room temperature
1/2 cup (104g) sugar
1 1/2 tbsp (12g) flour
1/4 cup (58g) sour cream
2 tsp Lavender Extract
1/2 tsp vanilla extract
2 large eggs, room temperature
Violet gel icing color, optional

Whipped Cream Topping:

1/2 cup (120ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
1/2 tsp vanilla extract
Violet gel icing color, optional
12–14 blackberries

Directions:

To make the blackberry topping, add the berries to a food processor and puree until smooth. You should end up with a little more than 1/2 cup of puree.

Combine the berry puree, sugar, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring consistently until mixture thickens and comes to a boil, about 5 minutes.

Allow to boil for 45 seconds to 1 minute, then remove from heat. Pour into another bowl and refrigerate, then allow to cool completely.

Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan and spray them with non-stick spray.

Combine the graham cracker crumbs, sugar, and melted butter until well combined. Divide the mixture between the cupcake liners (about 1 1/2 tablespoons per cup) and press into the bottoms.

Bake the crusts for 5 minutes, then remove from the oven. Allow to cool while you make the cheesecake filling.

To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add the sour cream, lavender extract, and vanilla extract. Beat on low speed until well combined.

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

Add the gel icing color and gently fold to combine.

Divide the cheesecake batter between the cups in the pan. The cups should be mostly full.

Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.

Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

When cheesecakes are cool and firm, remove them from the pan.

Divide the blackberry filling between the cheesecakes, spooning the mixture onto the top.

To make the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer. Whip on high speed until stiff peaks form.

Add the gel icing color and gently fold to combine.

Pipe the whipped cream onto the tops of the cheesecakes and top with a blackberry.

Recipe courtesy of Life, Love, and Sugar.com

[Amethyst]

Buc-ees Beaver Nuggets

Prep Time: 10 minutes
Cook Time: 40 minutes
Chill Time: 10 minutes
Total Time: 1 hour
Yield: 4 servings

Ingredients:

½ cup (1 stick) salted butter
½ cup light brown sugar, packed
¼ cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
3.25-ounce bag butter-flavored Puffcorn

Directions:

Preheat the oven to 250°F and line a sheet pan with parchment paper.

In a large pot over medium-high heat, melt 1/2 cup (1 stick) salted butter. Stir in 1/2 cup light brown sugar, packed, and 1/4 cup light corn syrup. Bring to a boil and simmer for 2 minutes.

Remove the pot from the heat and stir in 1 teaspoon vanilla extract and 1 teaspoon baking soda (it will bubble up a little). Add the contents of the 3.25-ounce bag of butter-flavored Puffcorn and very gently mix until it is thoroughly coated.

Transfer the Puffcorn to the prepared sheet pan.

Bake for 30 minutes, stirring every 10 minutes. Let the Puffcorn cool completely, stirring the mixture occasionally to prevent it from sticking together.

Notes:

FAQ’s:

What are Beaver Nuggets?

Beaver Nuggets are a sweet snack made with puffcorn coated in a buttery caramel-style glaze. They’re known for their light crunch, sweet flavor, and addictive texture.

What is Puffcorn?

Puffcorn is a puffed corn snack that looks similar to popcorn but doesn’t have kernels or hulls. See my ingredient image below. It’s airy, light, and melts in your mouth, making it perfect for coating with caramel without getting too hard or chewy. You could use popcorn, but then it would just be caramel popcorn and wouldn’t resemble or have the same texture as the Beaver Nuggets. You can find it sold at most grocery stores in the United States.

Where can I find the butter-flavored puffcorn?

Usually, butter-flavored Puffcorn is available in the chip aisle of most U.S. grocery stores.

Is corn syrup the same as high fructose corn syrup?

Y’all, unfortunately, I have to address this because some folks are just not fully educated and assume these are the same thing and then complain to me that I am making something that is going to send us all in a highly processed food coma. THEY ARE NOT THE SAME THING. Corn syrup is made from cornstarch, while high-fructose corn syrup is a heavily processed version. Please Google to learn more.

What is the point of the corn syrup in the recipe?

It prevents the sugars from crystallizing and provides a smoother texture to the final product. It keeps it from becoming grainy, so it is necessary here.

Are Beaver Nuggets sticky?

Once they have cooled and dried completely, they are not overly sticky. They might leave your fingers a little sticky from the sugars, but they are not the messy kind of sticky.

How do you store Buc-ee’s Beaver Nuggets?

Store Beaver Nuggets in an airtight container or a large zip-top bag at room temperature for up to one week to keep them fresh and crunchy.

Nutritional Facts:

Calories: 776kcal | Carbohydrates: 118g | Protein: 4g | Fat: 35g | Sodium: 671mg | Fiber: 5g | Sugar: 93g

Recipe courtesy of The Country Cook.net

[Amethyst]

Peach & Ginger Hand Pies

Yield: 16 – 20 hand pies

Ingredients:

1 Double Pie Crust, or use your favorite recipe (enough to make two 9" crusts)
1 1/2 pounds (5-6 medium) peaches
Juice of 1/2 lemon
3 tablespoons sugar
1/2 teaspoon freshly grated ginger
Pinch salt
2 tablespoons flour
1/4 cup whole milk or heavy cream
Extra sugar for sprinkling

Directions:

Make the pie dough according to your recipe, dividing it into two disks and refrigerating for an hour or so.

Preheat the oven to 375°F.

Peel the peaches (see note below) and dice small. Combine the peaches, lemon juice, sugar, ginger, and salt in a bowl and stir to combine. Let macerate for 15-20 minutes while you prepare the pie crusts

Bring out one disk of pie dough and let it sit on a flour-dusted counter for a few minutes until it’s no longer rock solid. Using a rolling pin, roll out the dough until it is between 1/4 and 1/2 inch thick — slightly thicker than a normal pie crust. Use a 3-inch biscuit cutter or wide-mouth drinking glass to cut as many circles as possible. Gather the scraps, re-roll, and cut additional circles. If your kitchen is very warm and the dough is beginning to soften, chill the circles for 10 minutes before proceeding.

Roll each circle of dough out to 1/8" thick and about 5" wide. Dust lightly with flour and transfer the circles to a parchment-lined baking sheet. It’s ok if the circles overlap. Chill in the refrigerator for 15 minutes.

While the dough circles are chilling, strain the peaches. Set a mesh strainer over a bowl and pour the peaches into it, allowing the excess juice to drain away. Save the leftover juice for mixing with sparkling water or cocktails. Return the peaches to their original bowl and add the flour, tossing to coat.

Remove the tray of dough circles from the refrigerator. Working one circle at a time, place 1 1/2 - 2 tablespoons of peaches on the front edge of the circle, leaving about a 1/2-inch border (Remember to save half the peaches for the second half.) Brush the edges with a little milk and fold the top half of the dough over the peaches. Use the tines of a fork to gently seal the edges. Repeat with remaining dough circles.

Arrange the pies at least an inch apart on the baking sheet. Cut a few small slits in the top of each pie with a knife, brush the tops with milk, and sprinkle with sugar. Bake for 35 minutes or until the tops begin to brown. Don’t worry if some of the filling leaks out.

While the first batch of pies are baking, roll, chill, and shape the second batch using the second disk of pie dough.

Allow the pies to cool for 10 to 15 minutes before eating. Hand pies are best the day they are made, but will keep in a sealed container for up to a week.

Notes:

Peeling Peaches - Firm peaches can be peeled with a vegetable peeler or paring knife. Softer peaches are best peeled by dunking them in boiling water for 45-60 seconds. The peels will slip off easily with a paring knife.

Short-Cut Hand Pies - Sheets of frozen puff pastry are a great pastry alternative when you’re not in the mood for making your own pie dough from scratch.

Freezing Pies for Later - Freeze the hand pies in a single layer on a baking sheet right after shaping them and cutting the steam vents. Once frozen solid, they can be gathered together and stored in a freezer container. To bake, arrange the frozen pies an inch apart on a baking sheet, brush them with milk and sprinkle them with sugar. Bake as directed. These pies may need a few extra minutes in the oven, but not much. They are done when the tops and edges are golden-brown.

Recipe courtesy of The Kitchn.com

[Amethyst]

Waffle Cones

Prep Time: 15 mins
Cook Time: 20 mins
Resting and Cooling Time: 25 mins
Total Time: 1 hr
Yield: 1 heaping cup (11 ounces) batter, for about eight 5 1/2-inch waffle cones
Servings: 8 cones

Ingredients:

3 ounces egg whites (about 1/3 cup plus 1 tablespoon; 85 g), from 3 large eggs
1 3/4 ounces white sugar (about 1/4 cup; 50 g)
1 1/4 ounces brown sugar (about 3 tablespoons, not packed; 35 g)
1 ounce honey (about 1 1/2 tablespoons; 28 g)
1 ounce roasted hazelnut oil (about 2 1/2 tablespoons; 28 g), see note
1/4 ounce water (about 1 1/2 teaspoons; 7 g)
1/4 ounce rum, vanilla, or additional water (about 1 1/2 teaspoons; 7 g)
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/4 teaspoon baking soda
3 ounces bread flour, sifted (about 2/3 cup, spooned; 85 g)
Neutral cooking spray, such as Pam Original, for greasing the iron

Directions:

At least 30 minutes in advance, plug in the waffle maker and preheat to 300°F (150°C); on machines that lack specific settings, start with the medium setting and adjust as needed along the way. If a machine does not allow for temperature control, the ideal time for a given amount of batter will need to be determined individually.

In a medium bowl, combine egg whites, sugar, brown sugar, honey, hazelnut oil, water, rum or vanilla, salt, and baking soda. With a balloon whisk, mix vigorously for a full minute to ensure the baking soda is perfectly homogenized into the batter. Undermixing at this stage can produce waffle cones with a very uneven color and texture.

Sift in bread flour, and whisk until very well combined. With a flexible spatula, scrape and fold the batter several times to ensure perfect uniformity, paying particular care to the batter splashed up the sides. Rushing this step can produce waffle cones with an uneven texture. Let the batter stand 10 minutes before proceeding to the next step; if not briefly rested, the dough may be too thin, lacy, and brittle.

Spritz the plates of the waffle iron with a neutral pan spray, then add approximately 1 1/4 ounces (2 tablespoons) batter onto the center. Close the iron firmly and cook until the wafer is uniformly golden brown, about 85 seconds to 2 minutes. The exact cooking time and temperature will vary drastically from machine to machine; the idea is to find a setting and time that will cook the wafer at a gentle pace, helping drive out moisture without browning too fast. When cooked too fast, the wafer will be brittle and difficult to shape. When cooked too slowly, the wafer will be pale and will not crisp fully once cool.

To Shape a Waffle Cone: Place a hot wafer on a relatively non-conductive work surface, such as a clean kitchen towel or a cutting board. Set the waffle cone form on top, so that its tip is about 1/4 inch from the edge of the wafer, around the 10 o’clock mark. Fold the upper portion of the wafer over the form, and press firmly at the tip to create a seal. Roll the form over, working bit by bit to keep the wafer tight against the form, until you reach the outer edge. Hold the waffle cone firmly in place, seam side down, until cool enough to maintain its own shape, 30 to 45 seconds. Shaping the waffle cone is a skill and will require a certain degree of practice to master. Transfer shaped cone to a wire rack to cool completely, about 15 minutes.

To Shape a Waffle Bowl: Place a small bowl or ramekin, preferably one with smooth, rounded edges, upside down on a work surface, and have a second, identical bowl or ramekin at the ready. Immediately after griddling, place a hot wafer over the inverted ramekin, then place the second ramekin on top and gently press to nestle the two together. If desired, the excess wafer can be shaped by hand to create a “frill” around the edges. When the wafer is cool enough to hold its own shape, remove from the ramekins (if left too long, it may stick to either ramekin).

Repeat cooking and shaping procedure with remaining batter, spraying the iron with cooking spray in between each wafer. As soon as the waffle cones or bowls have cooled to room temperature, immediately transfer to an airtight container. The waffle cones and bowls are extremely susceptible to the effects of humidity, and can begin softening in as little as 15 minutes if left in the open. Likewise, if stored in a container while warm, the waffle cones and bowls may steam themselves and soften. But if properly cooked and well protected from air, the cones and bowls will keep for a week or more at cool room temperature. Small sandwich-sized zip-top bags are ideal for protecting and storing individual cones or bowls.

Notes:

If the wafer seems splotchy or pale, the most common cause is an undermixed batter. Following that, uneven color can be caused by uneven heating in a poor-quality machine, or by insufficient preheating. Stir the batter thoroughly, and give the machine additional time to heat. If the following wafer remains pale or soft, increase the heat setting on the machine. Conversely, if the wafer seems burned or excessively dark, reduce the heat before making the next waffle (or else briefly unplug a machine with no dial), or try cooking the next wafer for less time.

Roasted hazelnut oil can be substituted with roasted walnut, pecan, pistachio, or sesame oils. You can also use a neutral cooking oil without impacting the integrity of the batter, but the cone’s flavor will be less nutty and complex.

As with any new piece of gear, waffle cone makers can require some practice to find the perfect heat settings and time, so give yourself room to learn and make a test round or two before any special occasions. A neutral, inexpensive cooking oil can be used in place of hazelnut oil for test rounds.

Scrap pieces and rejects will still be tasty; try grinding them up into crumbs to use like graham crackers in your favorite cookie crumb crusts. Or, dip the broken wafers in the chocolate coating of a homemade Klondike Bar, then freeze until the coating sets and stir the chocolate-coated waffle pieces into your next batch of ice cream.

Special Equipment:

Electric waffle cone maker and form, 2-tablespoon cookie scoop (optional), 2 small ramekins (optional)

Make-Ahead and Storage:

As noted earlier, whatever the shape, the waffle wafers are quite vulnerable to humidity. In a humid kitchen, the cooled wafers can begin to soften in as little as 15 minutes, so store them promptly. By that same token, don’t rush the cooling process—warm wafers will steam themselves soft in an airtight container.

Properly cooled and stored in a truly airtight container, the waffle cones or bowls will keep for about a week at cool room temperature. To hedge your bets, consider dividing them between a few different containers.

Recipe courtesy of Serious Eats.com

[Amethyst]

Rocky Road Ice Cream Recipe (no churn!)

Total Time: 10 minutes
Yield: 2 quarts

Ingredients:

4 oz. bittersweet chocolate, chopped*
2 oz. semi-sweet chocolate, chopped
1 cup milk
1 14 oz. can sweetened condensed milk
1 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
1 tablespoon fresh lemon juice
pinch salt
3/4 cup miniature marshmallows
3/4 cup roasted salted almonds
1/2 cup chocolate chips
2 cups heavy cream
1 cup Recipe 5 Minutes Chocolate Sauce may sub store bought hot fudge topping NOT chocolate sauce

Directions:

Add the chopped chocolate to a large bowl. Set aside.

Bring the milk to a near boil in the microwave or on the stovetop and pour it over the chopped chocolate. Let sit for 5 minutes, then stir until smooth and the chocolate is melted.

Stir in all of the remaining ingredients EXCEPT the chocolate sauce and heavy cream.

In a separate bowl, whip the heavy cream until soft peaks form, then fold cream gently into the chocolate mixture.

To a 2-quart freezable container,* layer ⅓ ice cream, drizzle ½ chocolate sauce and swirl with a knife, then layer ⅓ ice cream and drizzle almost all remaining chocolate sauce and swirl. Top with remaining ice cream and remaining chocolate sauce and swirl.

Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream (to help prevent ice crystals), and freeze for at least 6 hours or until frozen. Enjoy!

Notes:

*Any container (plastic, metal, etc) will work as long as it is NOT glass. You can even divide among multiple containers. The more shallow the containers, the faster the ice cream will freeze and be ready to eat. I used my cheesecake springform pan.

Ingredient Variations:

If you only have regular marshmallows on hand, dice them into bite-sized pieces before mixing them into the ice cream.

I used roasted almonds, but you can use any kind of roasted nut you like.

If you like your ice cream on the super sweet side, use milk chocolate rather than semi-sweet or bittersweet.

Tips for Making Rocky Road Ice Cream:

To store this rocky road ice cream, any container will work as long as it is NOT glass. You can even divide it among multiple containers.

The shallower the container, the faster the ice cream will freeze and be ready to eat.

Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream to help prevent ice crystals from forming.

Recipe Variations to Try:

Add extra mix-ins. If you want to add in peanut butter chips or any other sort of guilty pleasure, feel free! You CANNOT mess this ice cream up with add-ins as long as you follow the basic ice cream recipe.

Use different nuts. I used almonds, but peanuts, cashews, macadamia nuts, etc. will all work!

Use different chocolate chips. Any kind of baking chip will work in this recipe. White, milk, semi-sweet, bittersweet, you name it!

How to Store Rocky Road Ice Cream:

This homemade rocky road ice cream should be stored in a metal or plastic container with a piece of plastic wrapped and placed directly on top of the ice cream.

How Long Does Homemade Ice Cream Last?

Homemade ice cream will last about a month in the freezer. It won’t go “bad,” but it may form ice crystals over time.

Recipe courtesy of Carlsbad Cravings.com

[Amethyst]

Homemade Butter Pecan Ice Cream – No Churn

Prep Time: 20 minutes
Freeze: 4 hours
Total Time: 4 hours 20 minutes
Yield: 10 servings

Ingredients:

2 c heavy whipping cream
1 14 oz. can condensed milk
1 1/2 tsp vanilla
1 1/4 c pecan halves or pieces
2 T butter
2 T maple syrup (or brown sugar)
1 tsp cinnamon (optional)
Pinch of sea salt

Directions:

In a skillet, combine butter, maple syrup, and pecans (and cinnamon if preferred) over medium heat and toast for about 4-5 minutes, stirring frequently. Transfer to a parchment-lined baking sheet and allow to cool.

In a medium mixing bowl, combine condensed milk, salt, and vanilla. Set aside.

Using a standing or hand mixer, mix the whipping cream on high until strong stiff peaks begin to form. This will take several minutes. Gently combine the whipped cream mixture with the condensed milk mixture until fully incorporated.

Fold in pecans, reserving 1/4 cup for the top.

Pour into a freezer-safe container and add the rest of the pecans. Freeze for at least 4 hours and thaw for 10 minutes before serving. Enjoy!

Notes:

When toasting the pecans, keep an eye on them. Don’t walk away and forget about them as I have before. They burn easily if unattended. Promise.

You can roast your pecans as well–always a great option to make things a bit easier. I find you can multitask better here. All you do is toss the melted butter, maple, pecans, and sea salt together. Then roast at 350°F for about 8-10 minutes. Allow to cool before folding into the ice cream.

When serving this butter pecan ice cream, always let it sit out to thaw for about 10 minutes. This will make scooping a lot better.

Make sure to whip the whipping cream until it forms stiff peaks. This will ensure the best thickness to your ice cream.

This makes about 6 cups of ice cream, so it is about 12 1/2 cup servings. But I find we don’t stick to the actual serving size for ice cream ever–ha! It is a bit richer than regular ice cream, so I always feel like a little goes a long way!

Nutritional Facts:

Calories: 393kcal, Carbohydrates: 27g, Protein: 5g, Fat: 30g, Saturated Fat: 15g, Cholesterol: 85mg, Sodium: 89mg, Potassium: 233mg, Fiber: 1g, Sugar: 25g, Vitamin A: 881IU, Vitamin C: 1mg, Calcium: 155mg, Iron: 1mg

Recipe courtesy of Lemons and Zest.com

[Amethyst]

No-Churn Coffee-Caramel Crunch Ice Cream

Total: 15 min (plus freezing)
Active: 15 min
Yield: 8 to 10 servings

Ingredients:

3/4 cup sweetened condensed milk
2 tablespoons instant espresso powder
1 1/2 cups plus 1 tablespoon heavy cream
Pinch of salt
1/3 cup jarred dulce de leche, plus more for topping
1/3 cup toffee bits

Directions:

Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream, and the salt in a large bowl until smooth. (The espresso powder may look speckled.)

Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.

Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.

Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.

Recipe courtesy of Food Network.com

[Amethyst]

Homemade Bubble Gum Ice Cream

Prep Time: 6 hours 10 minutes
Active Time: 10 minutes
Total Time: 6 hours 20 minutes
Yield: 8 servings

Ingredients:

1 14 oz. can sweetened condensed milk
2 cups cold heavy cream
½ teaspoon vanilla extract to taste
1-2 drops bubble gum oil found at most craft stores or online
1-2 drops pink gel food coloring
¼ cup chopped up gum balls

Directions:

With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk, extract, and bubble gum oil and fold in until smooth. Add in food coloring and stir.

Next, pour ice cream into a freezer-safe container. Sprinkle with chopped-up gum balls.

Freeze for 5-6 hours or overnight. When it is time to serve, remove from the freezer and let sit on the counter to soften for 5-10 minutes before serving.

Nutritional Facts:

Calories: 230kcal | Carbohydrates: 7g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 25mg | Potassium: 45mg | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

Recipe courtesy of Wonder Mom Wannabe.com

[Amethyst]

No-Churn Peach Cheesecake Ice Cream

Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 9 hours, 10 minutes
Yield: 1.5 quarts

Ingredients:

3 cups (454g) peeled and diced fresh peaches (about 4 medium peaches)
1/4 cup (50g) packed light or dark brown sugar
2 Tablespoons (28g) unsalted butter
6 ounces (170g) full-fat block cream cheese, softened to room temperature
2 cups (420g/ml) heavy cream, very cold
14-ounce (396g) can full-fat sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
8 Biscoff cookies (about 65g), roughly chopped/broken into pieces*

Directions:

Cook the peaches: In a medium skillet, combine the 3 cups peach chunks, the brown sugar, and butter over medium heat. Cook, stirring occasionally, for about 10 minutes, or until the peaches have softened and the mixture is thick and saucy, almost like a chunky jam. As the peaches cook and soften, gently mash some of them with the back of a spoon. Set aside to cool completely.

Make the ice cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream until stiff peaks form, about 4 minutes. Transfer the whipped cream to another bowl and place in the refrigerator.

Place the cream cheese in the mixing bowl you just used and beat on medium-high speed until smooth (no lumps). Add the sweetened condensed milk, vanilla extract, and cinnamon, then beat until combined. Add the whipped cream back into the bowl with the cream cheese mixture, and beat on low speed until just combined.

Spoon/spread about a third (just eyeball it) of the ice cream mixture into a deep freezer-safe container or bowl. I suggest a 9×5-inch loaf pan. Drop spoonfuls of about half of the cooled peaches on top. Sprinkle half of the Biscoff pieces over the top. Spoon/spread another third of the ice cream mixture on top, followed by remaining peaches and Biscoff pieces. (If desired, reserve a few of the peaches and Biscoff crumbs for the top.) Top with the remaining ice cream mixture (and any reserved peaches and Biscoff). With a knife, gently swirl the peaches, Biscoff, and ice cream together. Cover tightly and freeze for at least 8 hours and up to 2 weeks.

When ready to serve, let the ice cream sit out of the freezer for 10 minutes before scooping. Enjoy!

Notes:

Make Ahead Instructions: Prepare and freeze the ice cream for up to 2 weeks. The peaches can be prepared 1 day in advance. Cover and store in the refrigerator until ready to use in step 4.

Can I Skip the Cream Cheese? Yes. Simply omit it and follow the classic no-churn method: whip the heavy cream to medium-stiff peaks, then mix in the sweetened condensed milk, vanilla extract, and cinnamon. Continue with the recipe as directed. The ice cream will still be creamy and delicious, just without the tangy cheesecake flavor.

Peaches: Fresh peaches are best. Depending on their size, you’ll need about 1¼ to 1½ pounds (565–680g), or about 4 medium peaches, to yield 3 cups (454g) peeled and diced peaches. Frozen peaches work, too. Thaw them completely first, then chop them and blot away excess moisture before cooking.

Avoid Canned Peaches: Canned peaches are already very soft and watery, so after cooking, they’ll be too wet and dilute the peach flavor.

Can I Use Graham Crackers Instead of Biscoff Cookies? Yes, replace with 4 full-sheet graham crackers.

Note from Amethyst: You can find Bicoff Cookies on Amazon. Personally, I think this would be great with Ginger Snap cookies in it as well!

Recipe courtesy of Sally’s Baking Addiction.com

[Amethyst]

Espresso Brownie No-Churn Ice Cream

Prep: 20 minutes
Freezing Time: 6 hours
Total: 6 hours 20 minutes
Yield: 16 servings

Ingredients:

2 shots (2 oz) espresso
14 oz (1 can) sweetened condensed milk
1 ½ tsp vanilla extract
¼ tsp kosher salt
2 cups heavy cream
1 ¼ cup Brownie Pieces (optional)
½ cup chocolate sauce (optional)

Directions:

In a medium bowl, combine the sweetened condensed milk, espresso, vanilla extract, and salt. Whisk to combine until the mixture is smooth.

In a large bowl, use a hand mixer or stand mixer to whip the cold heavy cream. Start whipping on medium speed until the cream is foamy, 2-3 minutes. Once foamy, increase the speed to high until the cream becomes stiff and holds stiff peaks, 4-6 minutes.

When the heavy cream is stiff, transfer ¼ of the whipped cream into the condensed milk mixture. Vigorously whisk until smooth. Add the rest of the whipped cream. Using the whisk, slowly stir and allow the two mixtures to incorporate without vigorously whisking.

Once the ice cream is combined evenly, pour into two loaf pans, filling about ⅓ of the loaf pans. Sprinkle on some brownie pieces and drizzle with chocolate sauce. Continue to layer until the ice cream is used. Cover the loaf pans and place them in the freezer. Freeze until the ice cream is hard, 4-6 hours. Once frozen, scoop and serve.

Notes:

To ensure the whipped cream comes out as voluminous as possible, use cold heavy whipping cream. The cold temperature helps the fat in the heavy cream to emulsify more quickly and create even more volume.

Using a wire whisk to fold the whipped cream into the sweetened condensed mixture is important. The space between the tines of the whisk allows air to stay incorporated into the mixture, giving this a better texture when frozen.

When layering the ice cream, it does not need to be placed into a loaf pan. Any large pan will work. However, a loaf pan will allow the ice cream to freeze quicker than something tall, as there will be more surface area to chill quicker.

Frequently Asked Questions:

Can this ice cream base be churned in an ice cream maker if I have one?

No, this recipe is created to be no-churn ice cream. An ice cream maker churns air into an ice cream base while freezing. This recipe, on the other hand, whips air into the cream before freezing and needs no additional air. You can see all of my Ice Cream recipes if you want a traditional ice cream that utilizes an ice cream maker.

Will this recipe have the same consistency as churned ice cream?

Yes and no. No-churn ice cream is very similar to churned Ice Creams. But an ice cream aficionado will always be able to tell the difference.

Can more espresso be added for an even greater coffee flavor?

No, the ratio of espresso to whipped cream is essential for keeping the correct consistency of the finished ice cream. If more espresso is added, the ice cream will have ice crystals and not as good a final texture.

Can the espresso be left out entirely if I don’t like coffee?

Yes, you can omit the espresso. The ice cream will be Vanilla Ice Cream and still delicious!

Recipe courtesy of Wyse Guide.com

[Amethyst]

No Churn Chocolate Chip Cookie Dough Ice Cream

Prep Time: 30 minutes
Chilling Time: 6 hours
Total Time: 6 hours 30 minutes
Yield: 10 servings

Ingredients:

For the Chocolate Chip Cookie Dough:

1/4 cup butter (softened, 1/2 stick)
1/4 cup brown sugar
2 TBS white sugar
1/2 tsp vanilla
2 TBS milk
1/4 tsp salt
3/4 cup flour (add 1-2 TBS more if it’s too sticky)
6 TBS mini chocolate chips

For the Ice Cream:

1 14 oz can sweetened condensed milk
2 tsp vanilla extract
2 cups heavy whipping cream
6 TBS mini chocolate chips

Directions:

For the Chocolate Chip Cookie Dough:

Cream together the butter and sugars until mixed and light in color. Add in the vanilla and milk and stir to combine.

Add in the salt and flour until all combined. Start with 3/4 cup flour, and if the mixture still feels a little too wet, add 1/2 TBS more flour at a time up to 2 TBS.

Spread the cookie dough out on a piece of waxed paper in a thin layer.

Place in the freezer for about 10-30 minutes. Remove from the freezer and chop into small squares.

For The Ice Cream:

In a large bowl, combine the condensed milk and the vanilla extract.

In another large bowl, whip the heavy cream in a large bowl until medium stiff peaks are formed, a couple of minutes on high.

Fold the whipped cream into the sweetened condensed milk.

Pour about 1/4 of the ice cream mixture into your 9x5-inch pan.

Sprinkle some of the cookie dough pieces on top of your ice cream mixture. Swirl the cookie dough pieces through, so they are spread throughout the ice cream. Add a few more pieces on top if needed.

Sprinkle with about 1-2 TBS of your mini chocolate chips, and swirl those throughout too.

Repeat with another 1/4 of ice cream, 1/4 of cookie dough, and 1-2 TBS chocolate chips.

Repeat with the final layer, topping it with cookie dough pieces (roll them into balls to look nice if desired), and a few chocolate chips.

Cover with plastic wrap or foil and place in the freezer for 6 hours, or overnight. Scoop and enjoy.

Notes:

Tips and Tricks:

Make sure to heat treat the flour to prevent you from getting E. coli. Spread the flour on a lined baking sheet and bake it at 350 F for about 5 minutes. Let it cool completely, then it’s ready to use.

If you want an even creamier ice cream, use our Vanilla Ice Cream for the base and add in the cookie dough pieces and chocolate chips instead of using the no churn ice cream listed in this recipe.

I recommend freezing the ice cream overnight for the best results; any shorter than that and it will be a softer ice cream.

How to store homemade ice cream?

Store the chocolate chip cookie dough ice cream in an airtight container. Store it in the coldest part of your freezer (usually the back) for up to 3 weeks, for best results.

Any longer than that and your ice cream will start to get freezer burn on top and icy.

Recipe courtesy of Like Mother, Like Daughter.com

[Amethyst]

Cookie Ice Cream Sandwiches (Like a Chipwich!)

Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 3 hours, 30 minutes (includes freezing)
Yield: 12 3-inch sandwiches

Ingredients:

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (12 Tablespoons; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (225g) mini semi-sweet chocolate chips

Sandwiching:

3 cups (about 540g) vanilla ice cream (or your desired flavor)
1 cup mini chocolate chips (180g), sprinkles (150g), or finely chopped nuts (10

Directions:

Preheat oven to 350°F (177°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don’t have 3 baking sheets, bake the cookies in batches.)

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on How to cream Butter and Sugar.) Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be soft and sticky.

Since the dough is so sticky, I recommend using a cookie scoop and this Medium Size Scoop is perfect. Scoop cookie dough into balls, about 1.5 Tablespoons (about 35g) of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. If desired, while the cookies are still warm, press extra mini chocolate chips into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely before assembling your ice cream sandwiches.

Assemble the sandwiches: Flip a cooled cookie over and place 1 generous Ice Cream Scoop, about 1/4 cup or 45g, on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top, then pick up the assembled sandwich and gently press it all together in the very center to make a compact sandwich. Roll sides into mini chocolate chips, sprinkles, or nuts. If not enjoying right away (they’re messy if you don’t freeze them first), immediately wrap assembled sandwich in plastic wrap or parchment paper and place in the freezer. Repeat with remaining cookies and ice cream.

And I mean a VERY gentle press because if you press too hard, the cookies could break.

Freeze for at least 3 hours and up to 3 months.

Notes:

Make Ahead Instructions: You can bake the cookies up to 3 days before assembling your ice cream sandwiches. Store covered at room temperature until ready to assemble. Assembled cookie sandwiches can freeze for up to 3 months.

Why the cornstarch and extra egg yolk? Cornstarch helps produce a super soft cookie, which is the ideal bread for a frozen cookie sandwich. Feel free to skip the cornstarch if you don’t have any. An extra egg yolk keeps the cookies flavorful and tender. 1 egg is not enough for this dough, and 2 eggs is too many, so just use the yolk of that 2nd egg.

I recommend mini chocolate chips: When frozen, the smaller chips aren’t as rock hard as the regular-size chocolate chips. They’re simply easier (and more pleasant) to eat, plus you can enjoy more chocolate in every single bite when you use a smaller chip.

Ice Cream: Use your favorite flavor. There’s no need to soften your ice cream prior to assembling, though if your ice cream is particularly hard to scoop, give it a couple minutes and try again.

Gluten Free Options: Use these Flourless Almond Butter Chocolate Chip Cookies or these Flourless Peanut Butter Chocolate Cookies as the “bread.” As always, make sure the ice cream you are using is labeled gluten-free.

3 Success Tips for Freezing:

Tightly wrap each sandwich individually in plastic wrap or parchment paper to hold the assembled sandwich together.

Make one sandwich at a time and place in the freezer as soon as it’s assembled. Don’t assemble the entire batch and then freeze because the first few will be melting by the time you’re done.

Freeze for a minimum of 3 hours and up to 3 months. After 3 hours, the ice cream is still a bit soft but the sandwiches are frozen enough to easily pick up and enjoy. If you have time, 6 hours is more ideal for a sturdy, compact cookie ice cream sandwich. Still, it’s less time than freezing a big ice cream cake.

And Finally, a Sugar Cookie Variation

And if you love sugar cookies, follow my Sugar Cookie recipe and add 1/2 cup (about 75g) of sprinkles to the dough after it’s mixed together. (Or skip the sprinkles in the dough.) Cut chilled rolled-out dough into 2.5-inch Circles. After the cookies bake and cool according to the sugar cookie instructions, assemble your ice cream sandwiches using the assembly instructions.

Recipe courtesy of Sally’s Baking Addiction.com

[Amethyst]

Homemade Fudgesicles

Prep Time: 15 minutes
Cook Time: 5 minutes
Freezing Time: 5 hours
Total Time: 5 hours 20 minutes
Yield: 6 fudgesicles

Ingredients:

1 cup whole milk or 2 % or a mixture
1 cup heavy cream, whole or whipping cream
2 tablespoons granulated sugar
2 tablespoons unsweetened Dutch-processed cocoa
1 tablespoon cornstarch (sifted)
1 pinch salt
3 ounces dark chocolate (chopped) (good quality; I use one with 52% cocoa)

Directions:

In a small bowl, sift together the cocoa and cornstarch before whisking into the milk mixture.

Heat milk and cream until hot (but do not boil). Whisk in sugar, cocoa, cornstarch, and salt; add chocolate pieces and stir until smooth.

Let the mixture cool, stir well or blend if necessary before pouring into the popsicle molds, then freeze until frozen, approximately 4-5 hours or even overnight. Enjoy!

Notes:

These homemade fudgy treats can be stored in the molds for up to one week. If you haven’t eaten all of them in one week (if you haven’t, you have way more self-control than I do), then you will need to remove them from the molds, wrap each one individually in plastic wrap, and store in a freezer bag; they will keep for up to 4 weeks in the freezer.

To make them creamier, you should increase the proportion of cream to milk and consider adding a small amount of condensed milk to the mixture for added richness and creaminess.

Is It Necessary To Use Cream In The Fudgesicles?

While cream gives the fudgesicles a richer, creamier texture, you can omit it or use a lighter alternative like half-and-half if you prefer something less rich.

How Long Do Fudgesicles Last?

These homemade fudgy treats can be stored in the molds for up to one week. If you haven’t eaten all of them in one week (if you haven’t, you have way more self-control than I do), then you will need to remove them from the molds, wrap each one individually in plastic wrap, and store in a freezer bag; they will keep for up to 4 weeks in the freezer.

How long do I need to freeze the fudgesicles before they are ready to eat?

They should be frozen for at least 4-5 hours, but ideally overnight, to ensure they are fully set.

Is there a way to make the fudgesicles creamier?

To make them creamier, you should increase the proportion of cream to milk and consider adding a small amount of condensed milk to the mixture for added richness and creaminess.

Pro Tip: Run hot water on the outside of the popsicle mold for a few seconds to help remove them easily.

What If I Don’t Have A Popsicle Mold?

If you don’t have any molds, no worries, you can still make this recipe! There are a few different ways to get crafty and make your own popsicle mold without having to go out and buy one.

Here Are 4 Different Hacks For DIY Popsicle Molds:

Small baking tins – something with small individual cup spaces like a muffin tin will work great.

Paper or plastic cups – The small Dixie-like cups are great because they are a nice small size, and the paper ones can be pulled off for easy removal once you want to eat one.

Ice cube trays – these will be more like mini fudgesicles, but then you can just eat more at once!

Single-serve yogurt containers – don’t throw away your yogurt containers when you’re done. They make a great popsicle mold, like a larger version of the Dixie cup.

For any of the DIY mold options, place the molds in the freezer for about 2 hours, then slide a popsicle stick in one end. Return to the freezer and finish freezing for another 3 hours.

Nutritional Facts:

Calories: 271kcal | Carbohydrates: 16g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 36mg | Potassium: 210mg | Fiber: 2g | Sugar: 10g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

Recipe courtesy of An Italian in my Kitchen.com

[Amethyst]

Homemade Salted Caramel Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 1 cup (290g)

Ingredients:

1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)*
6 Tablespoons (85g) unsalted butter, at room temperature and cut into 6 pieces
1/2 cup (120g/ml) heavy cream, at room temperature
1 teaspoon salt

Directions:

In a medium heavy-duty stainless steel saucepan (do not use nonstick) over medium heat, cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Stir constantly, especially around the bottom edges, and be careful not to let it burn.

Once the sugar is completely melted, reduce the heat to low and stir in the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. (If you’re nervous about splatter, wear kitchen gloves.) Cook and stir constantly until the butter is melted and well combined. If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.

Very slowly and carefully pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature should reach 220°F (104°C).

Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools.

Cover tightly and store in the refrigerator for up to 1 month. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Notes:

Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. See “What Is the Texture of This Salted Caramel?” in the post above. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging. I usually use and recommend Domino brand regular granulated sugar, which says “pure cane granulated” on the packaging.

Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use half-and-half or milk. Room-temperature cream is best.

Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies. Here is my Soft Caramels recipe.

Regular Caramel Sauce: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.

Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make multiple batches instead.

No Candy Thermometer Required.

Unlike most caramel recipes, this salted caramel doesn’t require a candy thermometer. Instead, I encourage you to follow the recipe and use your eyes to determine when to add the next ingredient. If you’d like to be precise and use a candy thermometer, the temperature will rise to about 220°F (104°C), and that’s when the caramel is done on the stove.

The caramel thickens as it cools.

What Is the Consistency Like?

The caramel is liquid as it comes off the heat. As the caramel cools, it solidifies into a chewy texture. After refrigerating, the caramel is hard, and you must heat it up to bring it back to a liquid consistency. Do you need a thinner caramel? Feel free to add 2 more Tablespoons of heavy cream to the recipe.

Can I Skip the Salt to Make Regular Caramel?

If you’re looking for a sweet caramel, rather than a salted caramel, you can still use this recipe. Do not cut out the salt completely because the caramel’s sweetness will be overpowering. Instead, reduce the salt to 1/2 teaspoon.

FAQ’s:

Can I use this caramel for wrapped caramel candies?

No. You can’t really turn this sauce into a homemade wrapped candy. Instead, try my Soft Caramel Candies recipe, which is a little different.

Can I use this caramel for caramel apples?
This caramel is not thick enough to coat apples for caramel apples. Instead, I recommend my homemade Caramel Apples recipe.

My caramel is liquid; does it thicken?

Yes. When the caramel is done, it’s thin and liquid. As the caramel cools, it thickens. After refrigerating, it thickens even more and must be reheated to thin out and use as a topping or dip.

Can I use this caramel as a filling for cakes or cupcakes?
This caramel isn’t ideal to layer between cake layers because it will just spill out the sides under the weight of top layers. However, it’s great as a filling for cupcakes, such as these Chocolate Caramel Coconut Cupcakes. See How to Fill Cupcakes for more info!

How to Store Salted Caramel:

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat it in the microwave or on the stove so it’s liquid again. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

Recipe courtesy of Sally’s Baking Addiction.com

[Amethyst]

Blackberry Oatmeal Bars

Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Yield: 16 – 25 bars

Ingredients:

1 1/2 cups all-purpose flour, regular or gluten-free*
1 1/2 cups uncooked quick-cooking oats, regular or gluten-free*
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped pecans
1 cup (2 sticks) unsalted butter, room temperature
2 cups fresh blackberries
1 tablespoon granulated sugar

Directions:

Preheat oven to 350°F. Line a 9x9-inch square baking pan with foil or parchment paper. Spray with non-stick cooking spray.

In a small bowl, toss blackberries with sugar and cornstarch. Set aside.

Combine in the bowl of a standing mixer the flour, oats, brown sugar, baking soda, salt, and pecans. Mix to fully combine. Note: a hand-held mixer may also be used.

Add the softened butter and beat on low speed until mixture resembles coarse crumbs.

Spoon half of the oatmeal mixture into the prepared pan. Gently press mixture into the bottom of the pan.

Top with the cornstarch-coated blackberries.

Sprinkle with remaining oatmeal mixture. NOTE: Do not press down on the mixture.

Bake for 30 to 35 minutes or until golden brown. Cool completely before slicing into 16-25 squares.

Notes:

Use Quick-Cooking Oats (regular or gluten-free)

A key for this oatmeal bars recipe is to use Quick Cooking Oats. Do NOT use traditional rolled old-fashioned oats that take a longer time to cook.

Regular or Gluten-Free Oatmeal Bars

We’ve tested this recipe with regular all-purpose flour and gluten-free all-purpose flour. The results are fantastic with both!

My recommendation for Gluten-Free Flour

I like measure-for-measure type flours. They have been developed to substitute one-for-one for wheat flour. Check the ingredients! I personally do NOT like garfava or garbanzo bean flour in gluten-free flour blends used for sweet baking. It has good structure but tastes beany.

The blend I used for these that I really liked is Bob’s Red Mill 1 to 1 Gluten-Free Flour. It tastes great and works wonderfully in baking recipes.

There are multiple gluten-free flour blends.

I’m sharing what I used when developing the recipe that I felt provided great results in texture and flavor. Use your favorite blend!

Gluten-Free Quick Oats

The other ingredients that make these bars regular or gluten-free are the oats. If making gluten-free oatmeal bars, be sure to use quick-cooking oats labeled as ‘gluten-free '. If they are not labeled, they probably are not gluten-free.

Oatmeal Bar Shortcut:

Want an easy shortcut?

Instead of using fresh berries substitute blackberry preserves! Skip the recipe step of tossing the berries in sugar and cornstarch. Use 10-12 ounces of Blackberry Preserves. Spread that evenly when the berries are added in the recipe and proceed with the rest of the steps.

Any preserves can be used! Experiment with strawberry or raspberry preserves too!

PRO TIP: Best Way to Cut Oatmeal Bars.

These oatmeal bars are most easily cut when cold. When still warm, they are more crumbly and soft.

Allow them to cool fully in the pan. Then place the pan in the refrigerator to chill until firm (a few hours or overnight). Take them out of the refrigerator when firm, and cut into bars. Select a size you prefer.

Allow to warm to room temperature before serving for best flavor.

Want a larger pan of Oatmeal Bars?

This recipe makes a 9-inch by 9-inch pan of fat oatmeal bars. If you want to make more bars, use a prepared 9-inch by 13-inch pan. Bake for 35 minutes or until golden on top. Proceed with the recipe as written.

NOTE: When using a larger pan, the oatmeal bars will be thinner.

Nutritional Facts:

Calories: 253kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 77mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 395IU | Vitamin C: 3.8mg | Calcium: 27mg | Iron: 1.2mg

Recipe courtesy of Boulder Locavore.com

[Amethyst]

The Cowboy Cupcake

Prep Time: 25 minutes
Cook Time: 1 hour
Yield: 24 cupcakes

Ingredients:

Caramel Whiskey Cake:

2 cups all-purpose flour
2 cups brown sugar, lightly packed
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup canola oil
1/2 cup whiskey (your choice)
1/4 cup caramel (i use apple dipping caramel)
1 cup half and half
2 eggs

Dark Chocolate Ganache:

1/2 cup heavy whipping cream
8 ounces dark chocolate

Marshmallow Buttercream:

7 ounces marshmallow fluff
1 cup butter, unsalted, room temp
4 cups confectioners’ sugar
1/4 teaspoon vanilla extract
1/2 tablespoon heavy whipping cream

Candied Bacon:

5 slices bacon
1/4 cup maple syrup
1/2 cup brown sugar, firmly packed

Directions:

Caramel Whiskey Cake:

In a large bowl, combine flour, sugar, baking soda, and baking powder. Set aside.

Using a stand mixer, whisk eggs, whiskey, caramel, oil, and half & half. Whisk on medium speed for 2 minutes.

Add the flour mixture to the egg mixture a cup at a time, mixing well between additions.

Fill lined cupcake tins 2/3 of the way full and bake for 18-20 minutes or until cakes have risen and a cake tester comes out clean.

Allow cupcakes to fully cool.

Dark Chocolate Ganache:

Place chopped chocolate in a bowl. In a small saucepan, heat whipping cream on medium heat, stirring occasionally.

When the whipping cream starts to bubble up to half the pan, remove from heat and pour directly over chocolate.

Using a rubber spatula, slowly and gently stir the melting chocolate and cream mixture.

When the mixture thickens and the chocolate has started to give, stir quickly until glossy and smooth. Dip the face of each cupcake in the ganache to form a smooth, glazed surface. Set aside.

(If you end up with extra ganache, you can double-dip cupcakes or save it for the bacon, as shown in the picture. You can also add a little whiskey to the ganache if you really want to amp up the flavor.)

Allow ganache to set and harden.

Marshmallow Buttercream:

Using a stand mixer, whisk butter and marshmallow fluff together until combined.

Add confectioners’ sugar, a cup at a time, mixing well after each addition. Mix well.

Add heavy whipping cream. Whisk on high for 2 minutes.

Frost cupcakes, leaving some of the ganache exposed.

Candied Bacon:

Line a baking sheet with aluminum foil and spray with a little olive oil or cooking spray. Lay strips of bacon flat on this sheet.

In a small bowl, combine maple syrup and brown sugar.

Place bacon in the oven and allow to cook for 3 minutes.

Carefully remove from the oven and dab bacon with a paper towel to absorb grease.

Brush maple syrup and brown sugar mix on bacon. Flip over and repeat.

Return to the oven for an additional 4-5 minutes.

Remove from the oven and move to a cooling rack (with a paper towel underneath just in case) and allow to harden and cool.

Once cooled, slice bacon into pieces to either garnish cupcakes or serve on the side for guests to add as much or as little as they want.

Recipe courtesy of Just a Pinch.com

[Amethyst]

Chai Cupcakes with Honey Frosting

Yield: 12 cupcakes

Ingredients:

Chai Cupcakes:

55g unsalted butter, softened
1 cup plain flour
3/4 cup caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
pinch of salt
2 tablespoons chai tea
1/2 cup milk
1 egg
1 teaspoon pure vanilla extract

Honey Frosting:

1 1/2 cups icing sugar
1 tablespoon honey
about 1/4 cup cream
pinch of salt
Allspice for sprinkling

Directions:

Pre-heat the oven to 160 degrees C. Line a cupcake pan with paper liners and set aside.

Cupcake Preparation:

Pour the milk into a small saucepan and add the tea. Heat the milk to almost boiling and then turn of the heat and leave to infuse for 10 minutes. Pour the tea infusion through a piece of cheesecloth or fine sieve and reserve the milk, discard the tea. Leave to cool.

In the bowl of an electric mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, bicarbonate of soda and a pinch of salt. Mix on medium speed until the mixture is slightly coarse and sandy. This takes about 5 minutes.

In a small bowl, whisk together the egg and vanilla extract. Add the cooled milk-tea mixture and whisk again.

Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.

Divide the batter between the prepared cups.

Bake the cupcakes for 18 to 20 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.

Frosting Preparation:

In a medium bowl, whisk together the icing sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting on top of the cooled cupcakes. Sprinkle with just a little allspice.

Recipe courtesy of Cupcake Fanatic.com