Posts Tagged ‘dessert’

Tropical Dream Cupcakes

Friday, October 2nd, 2009

So I had this idea for a cupcake, I had been tinkering with the idea of strawberry cupcakes with Malibu butter cream frosting. I decided that the last time I had a strawberry cupcake it was too strong and fake tasting.  Today was the day I decided to come home and give this recipe a try.  I have to say I LOVE THEM!!!

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Cupcakes

1          Strawberry boxed cake mix
1 c.     Pineapple (used crushed in natural juice, I got about 1/4 cup of just juice out and put the fruit in the mini-processor)
1/3c.  Oil
3         Eggs

Mix and bake as per box instructions.  I didn’t want there to be stringy pieces of pineapple in my cupcakes so I used the food processor to get more of a puree.  I am sure you could do this either way.

Once the cupcakes are cooled frost!

Frosting

6 cups of powdered sugar
1/2 c. of Coconut flavored rum (may take more or less)
1 tbl of clear vanilla
1.5  sticks of butter at room temp
Pinch of salt

Beat the butter with a mixer slowly add powdered sugar alternating with the liquid. I actually started with 4 cups, 1 stick and 6 TBL of rum but it wasn’t enough for the 20 cupcakes (yeah this time I didn’t get 2 dozen).  If you thought that wasn’t going to be enough I would use 2 lb sugar, 2 sticks of butter, the same run & Vanilla and do the rest of your thinning with milk. 

Now frost those bad boys and ENJOY!!

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Lemon Ginger Sorbetto

Tuesday, September 1st, 2009

Last summer I made Lemon Ginger Sorbetto probably for the same reason I am making it now.  I needed a lemon and had to buy an entire bag.  :D   Last year I worked so hard scraping the freezing concoction every 30 minutes while this year I cheated and used the ice cream maker.  Gotta love technology.  This is a very refreshing and pallet cleansing dish.  Even my mom liked it!

Really what you need:

1 Cup Sugar
6 Tbl Honey
3 Cups Water
1 Cup Lemon Juice (about 8, but you can measure and I filled in with the bottled stuff)
2″ peice of ginger

What you need to do:

Boil/heat water so it will dissolve the sugar.  Add the honey.  LET IT COOL!  Meanwhile grate the 2″ piece of ginger into a nice little square of cheese cloth.  TWIST, TWIST and TWIST to squeeze out 1 TBL of ginger juice.  Once the hot liquid is cool (and by cool I recommend putting it in the fridge till it’s COLD)  stir it all together and dump into your ice cream maker (follow its instructions) OR put into a shallow dish and scrape with a fork every 30 minutes.

So what’s really fun to do?  Hollow out several of the lemon halves, make nice thin strips of lemon peel with a few and save your self a slice or two.  Freeze the 1/2 lemons to make cups and serve your sorbetto in that with a lemon twist and mint leaf on the side.

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Banana Paletas

Sunday, June 21st, 2009

Last summer I discovered Mexican Popsicles, Paletas while watching TV.  There was a restaurant that sold them in any flavor you wanted.  Funny that place is in Nashville, TN.  Las Paletas.  When it’s hot out everyone wants something cool and refreshing but what I discovered was that fruit bars and diet ice cream bars were not all the healthy and were loaded with calories.  So I thought I would give this Paletas thing a try. 

So easy! You will be glad you took the time to make them.  I actually have 3 or 4 molds so that I can make a big batch of them all at once.  Today let’s explore Banana Paletas.  Bananas are a good source of potassium which is probably important as you wear yourself out working in the blazing heat.

Here is all you need:

Popsicle mold (4-6)
2             ripe bananas
1/4 c     Sugar
1 t.         Vanilla
1 c          Milk  (I used 2% cause that is what we like)

Today  got lazy and put it all in the blender. 
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Sometimes I just mash them in a measuring cup and stir until sugar is dissolved. It’s really hard to credit this recipe to anywhere because everywhere has it.  So you are asking yourself  “Where is the Tammy addition?”  Well it’s actually in the assembly of our paletas.  What goes with bananas? Chocolate and Peanut butter.  So fill the molds about 1/4 full then drizzle in chocolate syrup and softened peanut butter (about 15 seconds for a tablespoon in the microwave).  Add more paleta mix and drizzle again if you like.  You will not be disappointed.

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Strawberries and Chocolate Shortcakes

Saturday, June 20th, 2009

So I am really far behind.  I can’t really come up with a reason except that I just lost my motivation.  Suddenly things are picking up around here and instead of doing something constructive I am going to give you a special treat!

I love strawberry shortcake and since NOW is the time to get your fresh strawberries it just felt like a good idea to seek out a recipe for chocolate short cakes.  You know nothing goes better with strawberries than whipped cream and chocolate.  After making adaptions twice to a recipe I found in FOODTV magazine I finally think I found one worthy of sharing.  Next time I will add both baking soda and powder to see if I can get a little lighter taller version.  Warning it looks like devils food but is dense. 

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