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Cadbury Creme Egg Milkshake

March 24, 2013 by 7 Comments

Cadbury Creme Egg Milkshake--click for recipe from Spiced!

I love this time of the year.  The weather is getting warmer.  The birds are beginning to sing in the morning.  The garden is showing signs of life again.  Oh yeah, and there’s Easter candy.  I love Easter candy.  Peeps.  Cadbury Creme Eggs.  Those addicting Sweet Tart gummies.  Even the peanut M&Ms taste better when they are pastel colored!

Cadbury Creme Egg Milkshake--click for recipe from Spiced!

This year, in honor of perhaps the most iconic Easter candy out there, I decided to combine Cadbury Creme Eggs with another one of my favorite desserts…ice cream.  How can you go wrong with these two together!?  And Cadbury Creme Eggs happen to be my wife’s all-time favorite candy.  So you can imagine the look on her face when she came home and found 4 boxes of eggs on the counter.  What?  I had to have extras to experiment with!

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Cadbury Creme Egg Milkshake

Ingredients

    For the Fondant Creme
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla extract
  • 1 Tbsp water
  • 1/2 cup confectioner's (powdered) sugar
    • For the Milkshake
  • 1 scoop (~1/2 cup) chocolate ice cream
  • 2 scoops (~1 cup) vanilla ice cream
  • fondant creme (from above)
  • splash of milk
  • 1 Cadbury Creme Egg

Instructions

    For the Fondant Creme
  1. In a small mixing bowl, beat all ingredients together with whisk until well blended.
    2. For the Milkshake
  2. In a blender, add ice cream, fondant creme, and milk. Blend until smooth. Pour into frosted glass and garnish with 1/2 of a Cadbury Creme Egg.

Notes

I only used a splash of milk as I like my milkshakes to be rather thick. Feel free to adjust with more milk depending on your personal preference!

http://spicedblog.com/cadbury-creme-egg-milkshake.html

On the first attempt, I used all chocolate ice cream…but the chocolate way overpowered the fondant creme.  It basically tasted like a chocolate milkshake.  Not that chocolate milkshakes are bad…just not what I was going for this time.  So after a couple more attempts, I settled on 1 scoop of chocolate ice cream and 2 scoops of vanilla ice cream.  The chocolate flavor is definitely still noticeable, but I feel like the fondant creme flavor comes through, too.  (And by fondant creme flavor, I mean pure sweetness…but isnt that pretty much what the filling of a Cadbury Creme Egg is?)  This milkshake is delicious…but rich.  I am fairly certain I couldn’t finish an entire glass by myself.  Good thing I had my wife around to help!  (And even my dog tried to help out at the end…too bad for him that chocolate and dogs don’t mix!)

Max trying to find leftover Cadbury Creme Egg Milkshake

Girl Scout Cookie Dessert Round-Up!

March 6, 2013 by Leave a Comment

It’s that time of the year again–Girl Scout Cookie Season!  I truly think that Girl Scout Cookies may be one of the only reasons I’m willing to open my front door at this time of the year.  (I hear they are calling for more snow tonight…really!?)

Round-Up of Amazingly Delicious Girl Scout Cookie Desserts!

One of my favorite posts from last year was this roundup featuring a bunch of fun recipes using Girl Scout Cookies.  I’ve come across a bunch of new recipes in the past year, so I figured its time to create another Girl Scout Cookie Roundup.  We don’t often have leftover Girl Scout Cookies around my house, but maybe this year I will hide a few boxes from my wife myself to use for these recipes.  What is your favorite Girl Scout Cookie flavor/recipe?

  1. Do-Si-Do Pie: How can you go wrong with peanut butter, chocolate mousse, and Do-Si-Do cookies?  Oh yeah, and they’re all in an Oreo crust!
    Image: Bakers Royale.
  2. Samoa Cupcakes: My wife’s favorite Girl Scout Cookie is the Samoa…I wonder what she’ll think about these amazing Samoa Cupcakes?  I also wonder if there will be any left by the time she gets home?
    Image: The Culinary Chronicles.
  3. Trefoil Cookie Pops: What a clever (and colorful) way to use Trefoils! I suspect these will become Easter treats in the near future.
    Image: Coupon Clipping Cook.
  4. Thin Mint Cake: Thin Mints are one of the most popular Girl Scout Cookie flavors–and for good reason!  This cake is definitely on my list to try…soon.
    Image: I Am Baker.
  5. Mango Coconut Buttercream Frosting: Doesn’t this frosting sound like the perfect addition to a spring-time cake?
    Image: Bake No Prisoners
  6. Tagalong Peanut Butter Parfaits: In the words of Donkey in Shrek, “Parfait’s gotta be the most delicious thing on the whole darn planet!”  And I couldn’t agree with Donkey more!  This parfait might be one of the best ever as it uses Tagalongs and chocolate.
    Image: My Baking Addiction
  7. Lemonade Crème: This dessert was created by Stacy Calles, the Chef de Cuisine at Emeril’s Chop House in Bethlehem, PA.  Talk about a creative use of Lemonade cookies!
    Image: Chicago Tribune
  8. Thank U Berry Munch Cranberry Pecan Chicken Salad: Who said Girl Scout Cookies could only be eaten for dessert?  This recipe uses crumbled cookies as a salad topping.  Now I can have Girl Scout Cookies for dinner and dessert!
    Image: Little Brownie Bakers

Chocolate Chip Cherry Pancakes

February 12, 2013 by Leave a Comment

Chocolate covered cherries have long been one of favorite treats.  I also love breakfast food.  I could easily eat breakfast food for breakfast, lunch, and dinner!  (I may or may not have actually done this on more than one occasion.)  So for Valentine’s Day this year, I decided to combine these two loves and make Chocolate Chip Cherry pancakes.  I know Valentine’s Day is on a Thursday this year, and many of us have limited time in the morning before rushing off to work…but these pancakes are really simple to make.  Or you could be like me and eat them for dinner!  (I hope my wife doesn’t read this before Thursday night or my surprise dinner plans will be spoiled…)

Chocolate Chip Cherry Pancakes

Tip: Frozen cherries work great in this recipe, but make sure they are thawed and pitted before chopping them up for the pancakes.  We often pick up extra local produce when its in season and then freeze it in smaller bags for use throughout the year.  For instance, the cherries I used in this recipe were picked last summer at a farm about 45 minutes from where we live.  When possible, always purchase local ingredients…especially when you can get them directly from the farm!

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Chocolate Chip Cherry Pancakes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup cherries, pitted and chopped

Instructions

  1. Add dry ingredients (flour, sugar, salt, baking powder, and baking soda) to medium-sized bowl.
  2. Separately, whisk together the buttermilk, milk, egg, and vanilla.
  3. Add liquid ingredients to the dry ingredients and stir until combined.
  4. Add chocolate chips and cherries and fold into batter gently.
  5. Heat skillet or griddle on medium-high heat and brush with butter.
  6. Spoon about 1/4-1/3 cup of batter onto skillet.
  7. Once bubbles start to appear on top of pancakes (2-3 minutes), carefully flip the pancake and cook for another 2-3 minutes.
  8. Add more butter to skillet and repeat as needed.
  9. Store cooked pancakes in a warm (250 degree) oven so that you can serve all pancakes hot at the same time.
http://spicedblog.com/chocolate-chip-cherry-pancakes.html

Chocolate Cherry Pancakes

Burnin’ Love: Chocolate Cayenne Cupcakes

February 11, 2013 by 2 Comments

Have you ever come across a recipe that made you stop and do a double-take?  Not necessarily in a bad way…just one that made you wonder, “Hmm…I wonder what that would taste like?”.  Well that was me a couple years ago when I first discovered the unique pair of cayenne and chocolate.  I thought, “Chocolate is sweet.  Cayenne is not.  This can never work out.”  Well, I was completely wrong, and I’ve been a huge fan of this combination ever since!

Make your Valentine some Burning Love cupcakes! They have a secret ingredient!

For Valentine’s Day this year, why not surprise your significant other with something a bit different?  The cayenne in these chocolate cupcakes doesn’t strike you at first bite, but instead leaves you with a slow burn (in a good way!).

Burnin' Love Cupcakes--chocolate, cinnamon, and ... cayenne!

Tip: You can always adjust the amount of cayenne depending on your preferences.  I thought 1.5 teaspoons was a noticeable amount, but not too much.  You could always knock it back to 1 tsp, then taste your batter and adjust accordingly.

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Burnin’ Love Cupcakes

Ingredients

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 cups sugar
  • 3 eggs, room temperature
  • 1 cup sour cream
  • 2 1/2 cups flour (1 1/2 cups all-purpose, 1 cup cake)
  • 3/4 cup cocoa powder
  • 1/2 tbsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp cayenne powder
  • 1 tsp cinnamon
  • 1/2 cup hot water
  • 1/4 cup milk, warmed
  • 2 tsp vanilla extract

Instructions

  1. In a countertop mixer with the paddle attached, cream the butter until smooth and creamy.
  2. Add sugar and beat for another 6-7 minutes or until butter/sugar mixture is light and fluffy.
  3. Add eggs 1 at a time, beating for 1 minute in between each addition.
  4. Meanwhile, sift together the remaining dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cayenne, and cinnamon). Set aside.
  5. Mix together the water and milk. Set aside.
  6. Add sour cream and 1/2 of dry ingredient mixture to bowl. Mix until incorporated.
  7. Add 1/2 of liquid ingredients and mix until incorporated.
  8. Add rest of dry ingredients and mix until incorporated.
  9. Finally, add remaining liquid ingredients and mix until incorporated.
  10. Bake at 350 for 20-24 minutes or until toothpick inserted into center of cupcake comes out clean.
  11. Cool before frosting.
http://spicedblog.com/burnin-love-chocolate-cayenne-cupcakes.html

Burnin' Love Cupcake--flour, butter, cocoa powder, and ... cayenne!

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Classic Buttercream

Ingredients

  • 2 sticks (1 cup) butter, room temperature
  • 2-2.5 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2 tbsp milk

Instructions

  1. In a countertop mixer with the paddle attached, cream butter on medium speed for 3 minutes.
  2. Add powdered sugar 1/2 cup at a time until desired sweetness is reached. (Mix on low speed each time.)
  3. Add vanilla and milk and beat until desired consistency is reached. (If you want your frosting thicker, add more powdered sugar; looser, add more milk.)
http://spicedblog.com/burnin-love-chocolate-cayenne-cupcakes.html

What better way to show your burning love than with this hot and spicy cupcake?!  Cayenne and cinnamon are often paired together in Mexican hot chocolate, and this cupcake recipe puts a fun twist on that concept.  Enjoy!