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Food – Nutella Crunch Ice Cream Cake

Food - Nutella Crunch Ice Cream Cake

Nutella Crunch Ice Cream Cake

Ingredients
2 cups Nutella
6 cups Rice Krispies cereal
1 gallon vanilla ice cream

Directions
1. Place a 9 or 10 inch springform pan, as well as a very large mixing bowl in the freezer to chill.

2. In a large saucepan over low heat, combine the Nutella and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.

3. Line a sheet pan or cookie sheet with parchment or wax paper. Pour the Nutella-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.

4. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.

5. After about 30-45 minutes (you want the Nutella coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.

6. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Nutella-cereal pieces, the large mixing bowl and the springform pan from the freezer.

7. Reserve 2 cups of the Nutella-cereal mixture.

8. Quickly combine the ice cream and remaining coated cereal in the
chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture.

9. Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.

10. Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.

11. When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately.

Read more at http://myfridgefood.com/viewrecipe.aspx?recipe=21009#OGxYbPwWqAw3K0uQ.99

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Food – Moscato Cupcakes

Food - Moscato Cupcakes

Moscato Cupcakes

Ingredients:
2 and 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 and 1/4 cups white sugar
1 cup canola or vegetable oil
1/3 cup Moscato wine
3/4 cup buttermilk
2 large eggs
1 tsp. white vinegar
Optional: fresh strawberries or sprinkles for garnish

Directions:

Preheat oven to 350 degrees F. Put cupcake liners in two cupcake pans. This recipe should make 12-18 cupcakes depending on the size of your pan.

In a large bowl, combine the flour, baking soda, salt, and sugar, and whisk together. In a separate bowl, combine the oil, Moscato, buttermilk, eggs, and vinegar. Slowly pour the wet ingredients into dry and mix until it is just blended.

Scoop the batter into the prepared cupcake pan, filling each about 3/4 full. Bake for 15-17 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely on wire racks before frosting with Moscato vanilla icing.

Moscato Vanilla Icing:

8 oz. (1 cup) butter, room temperature – You could also use a mixture of half butter and half cream cheese for the icing if desired, but I used all butter and it was delicious!
3 Tbsp. Moscato
1/2 tsp. vanilla extract
2 cups icing sugar

In a large bowl, cream the butter with an electric mixer until it is smooth and fluffy. Add in the Moscato and vanilla and continue mixing until combined. Add the icing sugar 1/2 cup at a time, mixing until smooth and light. Frost the cooled cupcakes and garnish with a fresh sliced strawberry half and/or sprinkles.
recipe courtesy of http://brooke-bakes.blogspot.com/

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Food – Ultimate Cream Cheese Black Bottom Cupcakes

Food - Ultimate Cream Cheese Black Bottom Cupcakes

Ultimate Cream Cheese Black Bottom Cupcakes

Yield: 18-20 cupcakes

Ingredients
1 1/2 cup all purpose flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup cocoa
1 cup water
1/2 cup oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
Filling:
1 (8 ounce) package cream cheese, softened
1 egg
1/2 teaspoon salt
1/3 cup sugar
1 cup mini chocolate chips
Instructions
Make your filling first. In a medium bowl, Beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips. Set aside.
Combine flour, sugar, salt, baking soda and cocoa in a large mixing bowl. Add in remaining ingredients and mix until smooth. Line a cupcake/muffin tin with liners and fill cups 1/2 full. Add one heaping tablespoon of filling into center of each cupcake.
Bake in preheated 350 degree oven 25-30 minutes. Let cool in pan for 20 minutes before removing to wire racks to cool completely.
Adapted from Chocolate, Chocolate & More Chocolate

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Food – Brownie Batter Dip

Food - Brownie Batter Dip

Brownie Batter Dip

Ingredients:
8 ounces cream cheese, light or regular, softened
1/4 cup (4 tablespoons) butter, softened
2 cups powdered sugar
5 tablespoons all-purpose flour
5 tablespoons cocoa powder, regular or Dutch-process
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)

Pretzels, strawberries, marshmallows, graham crackers, animal crackers, or apples for dipping

Directions:
Using an electric mixer, whip the cream cheese and butter together until light and fluffy, about 1-2 minutes. Add the powdered sugar and mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until smooth.

Add additional powdered sugar or milk if needed, until the desired consistency is reached. You want the dip to be soft enough to easily dip a pretzel without breaking it, but stiff enough to hold its shape and not be runny.

Garnish with chocolate chips, if desired.