Posts Tagged ‘dessert’

The Valentine’s Day soap cupcakes looked good enough to eat.  Add to that the fact that I scented mine with a yummy amaretto-like fragrance oil, which is my favorite flavor, and I just had to make an edible version.

To make these yumtastic goodies, you will need 2 boxes of Jello (I used cherry), a bag of jelly hearts, a can of whipped cream, silicone cupcake liners or foil cupcake papers, and optional cake sparkles to give it, well, sparkle!

Make the Jello according to the directions for Jigglers.  Jigglers call for 4 boxes.  I used 2 and halved the amount of water.

Pour the jello into the cupcake liners.  If you use foil ones, leave the paper layer in.  I tried it with the paper and without.  It is much easier to remove the jello from the paper.  I think it would be awesome to use the silicone cupcake liners, but I use mine for soap and I don’t have any that I use for food.

The way I filled mine yielded 7 Jello cupcakes.

Melt and pour soapers, resist the urge to spray with alcohol to remove the surface bubbles!

Refrigerate until fully set.  It took one hour for mine.

You can leave the jello in the papers (as pictured above) or take them out (pictured below), before decorating.  It’s up to you.  If you want to remove the paper, first peel away the foil.  Then, go around the top gently rubbing the jello away from the paper.  Once you loosen the top all the way around, you can just peel off the paper and it should come off fine.

Top with whipped cream and cake sparkles, if desired.  Place a jelly heart on top.  Wait until just before serving to top, or the whipped cream will melt!  If you want them to last longer, try Cool Whip, which holds its form better.

If you push a toothpick into the jelly heart, then push the other end into the jello, the heart will stand up better.

Jello and soap cupcake BFFs.

Long name, amazing treat.

I make these for the boys to have for snack.  They are slightly better than other sweet treats because of the protein in the peanut butter and the whole grain in the cheerios.  And they’re addictively delicious.

Ingredients:

• 3 tablespoons butter
• 4 cups mini marshmallows
• 1/3 cup peanut butter
• 6 cups honey nut cheerios (store brand works fine)

Measure out the cereal in a large bowl and set aside.

Melt the butter in a medium sauce pan.  Add marshmallows.  When marshmallows are partially melted, add the peanut butter.  Stir and melt over medium-low heat until all ooey-gooey.  Do not burn!  You might want to take it off the heat when there are a few unmelted marshmallows left and stir until smooth.

Pour over cereal and stir until well blended.

Pour into a buttered 9×13 pan.  Press down with buttered hands (or sprayed wax paper or silicone spatula).

Let cool, then cut into yummy, awesome bars.

Enjoy!

The recipe for microwave cake in a mug has been circulating forever.  I have never wanted to try it.  The recipe seemed too eggy and not chocolaty enough.  I knew I would be disappointed.  The way I view the world of sweets is: It is not worth the calories, unless it tastes 100% delicious.

Well, that all changed last night when I perfected the cake-in-a-mug.

The following recipe requires a good cocoa powder, otherwise, it might not be chocolaty enough.  I used Ghirardelli unsweetened cocoa and it was awesome.  (Try a side-by-side sniff test with Ghirardelli and your cocoa and you will not believe the difference!)

Ingredients:

2 T flour
1.5 T sugar (just eyeball the 1/2 T using a tablespoon)
1/2 tsp baking powder
1 T unsweetened cocoa powder
A pinch of salt
2 T milk
1/2 tsp vanilla
1 tsp oil

Directions:

Mix all of the ingredients together in a small bowl (like a cereal bowl).

Scrape batter into a ramekin or mug sprayed with cooking spray.

Microwave on full power for 1 minute.

Marvel at your creation.

Loosen with a knife and tip onto plate.

Serve with a small scoop of vanilla ice cream, if you so desire.  (Trust me, you SO do.)

It does not plate very well, so I would just top it with the scoop of ice cream and eat it in the ramekin.  I think that would look nicer.  (Sorry, no pic)

Enjoy!

I made a chocolate and vanilla ice cream bombe (bombe glacée) for Big E’s 11th birthday last month.  This is a simple and delicious dessert that requires no special pan.

You will need:

2 cartons of ice cream (I used chocolate and vanilla)
1 package of Oreos
1 cup heavy cream
1 cup powdered sugar
1 tsp. vanilla
A large bowl
Plastic wrap

Take out the first carton of ice cream to soften.  This will be the top layer of your finished bombe.  I used chocolate.

Line your bowl with plastic wrap, both ways (top-to-bottom and side-to-side).  This is your mold.  Leave enough wrap hanging over to wrap the finished bombe.

Put your ice cream into your stand mixer and mix it with the paddle attachment to give it a smooth, spreadable consistency.  This step is optional, but it does make the spreading easier.

Spread the ice cream into the mold, creating a bowl shape.  Leave a space at the top.

Place one row of Oreos into a food processor and pulse into crumbs.  Spread crumbs over the entire chocolate ice cream layer.

Put your bowl into the freezer to set the layer.  It does not need to be totally hard, just hard enough to withstand putting on the second layer.

Prior to talking the bombe out of the freezer, take out the vanilla ice cream (or other second flavor) and let it soften.  Then put it in the mixer, as you did with the chocolate.

Spread the vanilla ice cream so it is flat in the mold, leaving room for the final layer of crumbs.

Process another row of Oreos and press the crumbs into the top of the bombe.  Cover with the over-hanging plastic wrap and put in the freezer until fully hardened.

Before removing the bombe from the freezer, make the whipped cream icing by whipping the cream, powdered sugar, and vanilla until a stiff, spreadable consistency.

Dip the bottom of the bowl in hot water to loosen the bombe and invert it onto a plate or pizza pan lined with a parchment circle.  (Put the plate upside down onto the bowl, then flip the whole thing.)

Frost the entire bombe with the whipped cream icing.  Freeze again to set the frosting.  If you don’t plan to eat it right away, you can cover it with wrap after the icing is frozen.

Your bombe is now ready to eat!

Yum!