Posts Tagged ‘whipped cream’
I know some people who are in complete agony over the existence of football season – which I pretend to understand. I on the other hand couldn’t be more stoked! Not only is it a welcomed distraction from thinking about/writing/studying for my dissertation in 2 weeks, but it gives me an excuse to indulge in peanut butter and chocolate things. Not to mention all the other glorious football foods that hang around this time of year.
This season, the Buckeyes have yet to have a game scheduled on the Big Ten Network, making it much easier for me to locate a venue for viewing their games (still don’t have internet or cable of any kind at home). Guess that’s a perk to being preseason ranked in the top 5. Even though it wasn’t really a close game last week against Buffalo, I hope they play better today against San Diego State.
Moving on to this ice cream. It’s really just peanut butter flavored whipped topping, but the resulting combination is a creamy, deceptively sinful tasting treat. But of course it wouldn’t be Peanut Butter and Chocolate Saturday without some chocolate, so how about a dark chocolate shell to go with your “ice cream”? You’re welcome.
One year ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie
When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.
The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?
One year ago: Spinach Artichoke Pasta
After last week’s win against Penn State in the affectionately named “Ineligibowl“, I am feeling quite good about this season. You would think I’d have that sense already by being 9-0 but to me winning isn’t everything, it also matters how well we win. After barely beating Purdue the week before in overtime I wasn’t feeling all that great about it. Hopefully today’s game versus Illinois won’t produce a headache. If we can get through the next two games (Bye week next weekend, followed by Wisconsin), then it’s on to that state up north, M*chigan. Pardon my use of a bad word (although I understand that only OSU fans will really understand why it is a bad word).
My body is still recovering from my accident-prone-ness at last weekend’s tailgating (sliced open my finger on a beer can, and pulled a tendon in my foot), so for today’s game I went with a much more low-key treat. I made a single serving cake that is magically baked in the microwave for a minute! Do you realize how dangerous this mug cake phenomenon just became in my hands? I have seen various versions of mug cakes floating about the internet but didn’t cave until I found this one with a peanut butter mousse on top. It takes a little more effort because of that addition, but it is beyond worth the extra 2 minutes of time it takes to prepare.
If you thought the s’mores lava cakes I made earlier this year were something to drool over, wait until you see these – peanut butter stuffed!
These lava cakes have been a staple sinful dessert in my life for several years now, and I have yet to not eat the entire cake by myself. Hence why I state that this dessert could serve 8 people if they are able to resist the glory of what sits on a plate in front of them. But to me, placing two spoons by one of these cakes just means I have a spoon for each hand.
They look so innocent at first. Until you cut into one and it’s true self is revealed. Hello lover!
Oh and of course… GO BUCKS!!! Even though we cannot be BCS ranked this year it doesn’t mean we cannot keep trucking along with a great season – today’s battle is against Purdue, which is my dad’s alma mater. Family feud anyone?
My favorite way to enjoy Greek yogurt is by adding peanut butter chocolate chip granola to vanilla and/or honey Greek yogurt. So when I saw the 2% vanilla chocolate chunk Chobani Greek yogurt I knew it was destined for greatness. Greatness that involved peanut butter because nothing pairs better with chocolate. If you disagree, share it with me because I’m not completely closed-minded about it haha. But for now, let’s talk about peanut butter and chocolate.
I decided to make mousse out of the vanilla chocolate chunk Greek yogurt. But not any old mousse, peanut butter cup mousse! This was accomplished by adding some peanut butter to the equation and obviously some peanut butter cups. The addition of the Reese’s candy may have ruined any healthier potential this dessert had but I am totally okay with it. However if you would like to cut back, use dark chocolate chips or chunks instead.
Enter my Chobani giveaway to get your hands on all 6 flavors HERE.
Have you had a chance to try the new Chobani blended flavors yet? I was sent a case of all six flavors (mango, vanilla chocolate chunk, black cherry, blueberry, peach, and pineapple) and ended up making at least one recipe with each flavor, which I will be posting over the next week – it’s Chobani week here on The Spiffy Cookie! So how would you like to win some!? One of you will be the lucky recipient of all six 16 oz blended flavors just like I received. This giveaway is open to US residents only. To enter, please use the Rafflecopter widget at the end of this post. Giveaway ends Monday, August 20th. Winner will be contacted via e-mail and has 48 hours to respond. GIVEAWAY IS CLOSED.
The first recipe I am going to share with you used the 0% peach Chobani Greek yogurt. I took a slight spin on and old favorite, strawberry yogurt pie, but obviously with peach instead. With peaches being in their prime right now I have not been able to get enough of them. The end of peach season is always a sad time, so I make sure to take in (literally) as much as I can while it lasts!
Despite the bagfuls of peaches I devour every week, some of them managed to find their way into this fluffy pie. And good thing they did, because the bits of fresh peaches resulted in perfection. It’s almost like a peaches and cream.
You could also use a pre-made graham cracker crust, but I like to be an over-achiever sometimes O:-).
Side note: Did you know that graham crackers go bad? Not just stale, but disgusting, bitter-tasting bad? My parents had an unopened box of graham crackers which they claimed to be only a couple months old, but they were in fact 3 years past their expiration date. We did not realize this until I tasted one and immediately spit it out. Awfully awful. I do not recommend.
Did everyone have a good weekend? Stinks that it is over, but good thing we have a holiday in the middle of the week. Granted I will still be at work but I can pretend. In the meantime, prepare yourself with this festive shortcake! See more on my Culinary.net post today.
RED, WHITE & BERRY SHORTCAKES
Source: Everyday Food July/August 2012
One year ago: Mojito Fruit Dip
The blog hopping party is back in time for Valentine’s Day! I was so excited when Erin, from Big Fat Baker,announced that she was thinking of extending the Holiday Blog Hop past Christmas. These blog hops are great for finding new blogs and recipes with a theme involved (if you would like to join fill out the contact form found HERE). Today for the Valentine’s Day theme, we had to incorporate at least one of three ingredients, which were: beef, heavy cream, or strawberries. Once you’re done here, be sure to check out the others blog hopper’s posts listed at the bottom!
While digging through my bookmarked recipes, I noticed there were far too many that would be great to make for your Valentine this year. Even with the help of narrowing it down by ingredients! But when I saw this dark chocolate version of strawberry shortcake I knew I had a winner. After all, in addition to the dark chocolate and strawberries (already making me happy) the whipped cream topping has pudding AND Amaretto in it – wee!! I’ll have my dessert with a little liqueur, thank you very much. This recipe just screamed “love”, even if it’s only a love affair with the dessert itself .
For the first shortcake I assembled, I wanted to slice the shortcakes in half like a bun in order to make a multilayer shortcake. Yea, that shortcake crumbled into a (delicious) pile. Learn from me – do not try to cut the shortcakes. Just stack them up in their slightly thicker glory. Then serve with a little extra cream topping and strawberries.
And the Amaretto cream? Sure at first it looks like you’ve made far more than necessary, but you’ll end up wanting to eat it straight up. Or maybe you’ll start thinking of the strawberries and chocolate shortcake as mere vehicles for the cream. With the cream cheese and pudding mix in there it tastes like cheesecake, in the consistency of pudding. So where does that leave me? I’ll be in the corner mixing the attempted-sliced-but-crumbled-shortcakes in with the strawberries and cream. Make-shift trifle anyone? You don’t want to see the pictures of that though. Focus on the prettiness I’ve shown here (when I did not try to cut the shortcakes in half).
P.S. I love mixing Amaretto and coke together. It’s lovely beverage.
One year ago: Guiltless Fettucine Alfredo
DARK CHOCOLATE STRAWBERRY SHORTCAKES WITH AMARETTO CREAM
Makes 3 large or 6 small
2/3 cup 2% milk
1/3 cup dark chocolate chips
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp salt
1/4 cup unsalted cold butter, chopped
8 oz. reduced fat cream cheese, softened
1 (3.4oz) package instant vanilla pudding mix
1/4 cup Amaretto
1-1/2 cups 2% milk
8 oz. frozen light whipped topping, thawed
2 lbs. sliced strawberries, leaving a few whole for garnish
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silpat (or grease pan well).
- Place 2/3 cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
- Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into a large bowl, and whisk together until combined. Add butter and cut in with fork until crumbly in texture. Slowly add milk and chocolate chip mixture and stir in until just combined.
- Using an extra large cookie scoop, spoon mixture into 6 large circles (or 12 small) onto prepared baking sheet. Bake for 15-20 minutes or until set (or about 8-12 minutes for small). Cool on wire racks.
- Meanwhile, in large bowl mix together cream cheese and pudding mix with electric mixer on medium speed until well combined. Slowly mix in Amaretto and milk until well combined. Fold in whipped topping. Cover and refrigerate for about 1-2 hours or until firm.
- To assemble, place one shortcake on serving plate then top with cream and strawberries; end with another chocolate shortcake. Top with more Amaretto cream and strawberries if desired. Repeat with remaining shortcakes.
Source: Adapted slightly from Snappy Gourmet.
Never fear, Funfetti month continues! I neglected to post anything with cake batter last week, so I may need to make up for it here in the last week of my self-proclaimed holiday-month.
Yesterday Stephanie hosted a brunch at her place and I made a dip to go along with her fruit salad. Originally I was going to bring Nutella fruit dip, but decided to create something new. Why not make something with cake batter?
This dip was also great on top of waflles. Some went for a bonus kick of pouring strawberry syrup over them as well, making what almost tasted like a strawberry shortcake. Yes please! I don’t think I can get enough of this stuff.
I even put the dip bowl in a basket to go along with the holiday!
8 oz reduced fat cream cheese, softened
8 oz lite Whipped Topping, thawed
1/3 cup white cake mix
1/4 cup sprinkles, plus more for topping (I used egg-shaped ones for the Easter holiday)
- In a medium bowl, mix cream cheese, whipped topping, and cake mix until well incorporated. Add sprinkles and mix in with a spoon.
- Place in serving bowl and top with extra sprinkles. Enjoy with your favorite fruits!
Source: The Spiffy Cookie original
Monday, March 28th: National Black Forest Cake Day. But how about stuffed cupcakes instead? I think yes!
I was disappointed when I was told at the grocery store that Cherries are a seasonal fruit item and therefore are currently not in stock. This perplexed me because arn’t most fruits seasonal? Com’on there’s gotta be some country cherries are imported from year round. ::Sigh:: I had to settle for a jar of Maraschino cherries instead. If you can find real cherries, I would do it because I always think fresh fruit is better than anything else. Granted these were delicious regardless. I think the Maraschino cherries went well with the cherry pie filling inside the cupcakes. And the frosting was fabulous.
Plus they received this rave review from my P.I. – “I am not kidding you, best cupcake I’ve ever had.”
1-2/3 cups flour
2/3 cup unsweetened cocoa powder, sifted
1-1/2 tsp baking soda
1 tsp salt
8 tbsp unsalted butter, at room temperature
1-1/2 cups sugar
1 tsp vanilla extract
1-1/2 cups buttermilk
1 pkg (8 oz) cream cheese, softened
2 Tbsp sugar
1 can (20 oz) cherry pie filling
1-1/4 cups heavy cream
6-7 Tbsp sifted confectioners’ sugar
1 tsp vanilla extract
Maraschino cherries, with stems
- Preheat the oven to 350 degrees. Line 12 wells of two cupcake pans with paper liners.
- In a medium bowl, combine the flour, cocoa powder, baking soda, salt and espresso powder together; whisk to blend, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
- With the mixer on low speed, mix in the dry ingredients in three additions alternately with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated.
- Divide half the batter evenly between the prepared cupcake liners. Spoon in 2 Tbsp of the cream cheese cherry mixture. Cover evenly with remaining cake batter.
- Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed. While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time. Whip the cream until stiff peaks form. (Be careful not to overbeat!) Fold in the vanilla extract.
- Frost the filled cupcakes with the whipped cream. Garnish as desired with a cherry and chocolate shavings. Refrigerate until ready to serve.