Saturday, June 30, 2012

Raspberry Peach Ice Cream Cupcakes

Today I have another ice cream treat for you.  But this time it is inside a cupcake. 
Stef at Cupcake Project along with Scoopalicious is holding the 5th annual Ice Cream Cupcake Challenge.  This is my second time entering the challenge, and hopefully I created a dessert that wow the judges.
I keep complementing what flavors I wanted to create.  I know since it is hot and sticky outside I wanted to create flavors that will blend well together that scream summer.  Well, what better flavors than Raspberry, Peach, and Lemon.
Raspberry Peach Ice Cream Cupcakes

I started out with the most work of the ice cream cupcake – the ice cream.  Since I bought my KitchenAid ice cream attachment a few weeks ago, there is no way I was going to buy ice cream.  I made homemade peach ice cream with fresh Georgia peaches.  The ice cream has that sweet light and airy decadent taste.

I then made lemon cupcakes and froze them so when I put the ice cream in the middle of the cupcake it would not melt that easily.   

And last but not least I topped it off with a raspberry buttercream.

                            So what you think? Tempting right?

Raspberry Peach Ice Cream Cupcakes

Raspberry Peach Ice Cream Cupcakes

Raspberry Peach Ice cream Cupcakes

Make sure you head over to Cupcake Project 2012 Ice CreamCupcake Contest to see the other contestant's wonderful entries.

Peach Ice Cream
Makes 5 cups

2 cups fresh peaches, skinned, pitted and diced
1/4 sugar
1 tsp. lemon juice
4 egg yolks
3/4 cup sugar
1 1/2 cups whole milk
1 cup heavy cream
1 vanilla bean, split in half or 1 tsp. pure vanilla extract
Macerate the peaches with the lemon juice in a saucepan with the lemon juice and sugar for about 10 minutes or until syrupy. Simmer over medium heat until the peaches are soft for about 5 minutes. Let cool completely.

Whisk the egg yolks with the sugar until thick and pale. In the meantime, heat the milk, cream and vanilla bean until steam rises. Gradually add the hot cream to the egg yolks, whisking constantly to prevent them from scrambling. Pour the mixture back into the saucepan and cook over medium heat until the cream coats the back of a spoon, 5 to 8 minutes.

Strain the cream and let cool completely. Stir in the peaches. I used a hand-held mixer to puree some of the peaches and leave chunks into the base. Churn the mixture in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze until firm.

Raspberry Lemon Cupcakes
Yields approximately 24 cupcakes
For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
To Make The Cake:
1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, and then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
4. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.
For the Raspberry Buttercream
1/2 cup raspberries (blended into a puree with a tablespoon of vodka and pushed through a fine mesh sieve to remove seeds)
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1/2 cup shortening*
1 tablespoon clear vanilla extract
1/2 teaspoon of raspberry extract*
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
2-4 tablespoons very cold milk (add until you reach desired consistency)
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add extracts and raspberry puree and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
Peach ice cream adapted from Tartelette that adapted from Cuisine at Home.  Raspberry Lemon Cupcakes adapted from My Baking Addiction that adapted from Dorie Greenspan

Wednesday, June 27, 2012

Raspberry White Chocolate Swirl Ice Cream

July is known as the national ice cream month, but I could not wait to make this ice cream.  

But no worries for the National Ice Cream Day I would have a special treat in store for you guys.  I was too excited when I bought the ice cream attachment for my kitchen-aid maker so I had an obligation to test it out, of course. 

Today in Atlanta it is a whopping 100 degrees, and this ice cream is a wonderful creamy and fruity dessert that will definitely keep a smile on your face, and you would not even notice it is so hot. 

Last weekend I was watching Throwdown with Blobby Flay onFood Network.  He was challenging Jeff at Izzy’s Ice Cream.  I came in the middle of the episode, but what caught my attention was when I heard Raspberry White Chocolate Crackle Ice cream.  Unfortunately Bobby lost, but if he had this recipe he would have knocked it out of the park.

I was skeptical at first about the white chocolate, but it tastes wonderful with the fresh raspberries and some vodka. 

Raspberry White Chocolate Swirl Ice Cream

Raspberry Swirl

1 1/2 cups raspberries, fresh or frozen (I prefer fresh)
3 tablespoons sugar
1 tablespoon vodka

Ice Cream
8 oz white chocolate, finely chopped (the less cocoa butter, the better)
1 cup whole milk
2/3 cup sugar
pinch salt
5 large egg yolks
2 cups heavy cream

To make the raspberry swirl: Combine all of the ingredients in a bowl and mash together with a fork until juicy but still with chunks of raspberries. 
Chill in your refrigerator while you make the ice cream.

To make the ice cream: Add the chocolate to a large heatproof bowl, and set a mesh strainer on top of the bowl.  Set aside.

Warm the milk, sugar and salt in a medium saucepan.  Pour the cream into a large bow and set a mesh strainer over the top.
In a separate medium bowl whisk the egg yolks in a heatproof bowl.  Slowly pour thee warm milk mixture to the egg yolks, whisking constantly then scrape the warmed egg yolks back into the saucepan.  Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer).  Pour through the strainer into the bowl with the white chocolate and stir until the chocolate is melted and smooth.  Mix in the heavy cream.

Cover and refrigerate until thoroughly chilled (overnight is good).  Freeze in your ice cream maker according to the manufacturer's instructions.  Transfer to an airtight container in layers starting with the ice cream and then top with the raspberry mixture.
Recipe adapted from Tracey's Culinary Adventures and The Perfect Scoop

Wednesday, June 20, 2012

Strawberry Cupcakes

One thing about strawberries in my house is that they don’t last more than a day.  I had to hide these from my daughter just to be able to make these cupcakes.  My three year old daughter LOVES strawberries.  I promise her we will go to the farm this weekend and go strawberry picking, since she could not have no more than two from what I had. 

Can you blame her?  I love these big plump strawberries with that luscious red color.  If you ever bite into one that is sweet it’s just breathtaking. 

This is one of my favorite strawberry cupcakes. I made a yellow cake batter with cake flour and unbleached flour, and folded in fresh strawberries.  The frosting is a meringue frosting with fresh strawberries pureed.

What you think?

Monday, June 18, 2012

Georgia Peach Bellini Cupcakes

As many of you may be aware Georgia is known as the Peach State. For the many years I have resided in Georgia one thing I do notice the peaches here has a superior flavor and appearance.

Since its summer I wanted to create a special treat that involved a cocktail taste with peaches of course. What’s better than a peach Bellini cocktail in a cupcake?

If you ever had a peach Bellini cocktail it is a light and a light mixture of champagne and peach puree. I am a fan of mixed cocktails and this cupcake has that cocktail and moist feeling to it with champagne, peach schnapps and fresh peaches.

No need to go to the bar to get that cocktail go ahead in the kitchen and make this wonderful delight treat. Thanks for stopping by Never Dessert You.

Peach Bellini Cupcakes
Yield: 2 Dozen Cupcakes
2 sticks unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla
6 egg whites
3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup champagne
1/4 cup peach schnapps
1 small peach, peeled and diced
Peachy Champagne Frosting
1 1/2 sticks unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup champagne
1 tablespoon milk
1 teaspoon peach schnapps
1 teaspoon vanilla
2-3 drops red food coloring, if desired

Cupcake Directions
Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3-5 minutes until light and fluffy. Add vanilla, and then beat in egg whites one at a time.

Mix champagne in with peach schnapps. Add in flour mixture and champagne/schnapps mixture in three alternating additions, beginning and ending with the flour mixture. Gently stir in the diced peaches. Pour batter into cupcake liners, filling 2/3 full. Bake for 25-30 minutes, or until toothpick inserted into center comes out clean.
Frosting Directions
Beat together the butter and vanilla. Add powdered sugar in one cup increments, and then add champagne, milk, peach schnapps and food coloring. Frost cupcakes once they have completely cooled.
Recipe adapted from Sing For Your Supper

Thursday, June 7, 2012

Have Faith in the Brownies

You must be wondering what's up with NDY?  I was feeling a little down and felt at a point that maybe I am not good in this industry.  I realized the only way to be great is keep pushing, stop making excuses, and stop looking at others items and comparing to yours.  I know I am great in what I do and plan to show it.  So what if you only have two followers, once I have the faith and determination in myself, nothing else matters.  I do see a beautiful future in NDY and I plan to stick with it. 

In the reality of things I really enjoy baking and love to see desserts, so I said to myself, maybe if you start over with a new look it will help.  Well, I reached out to Michele at Intrigue Design Studio to help me.  She is an awesome lady with outstanding skills.  So what do you think of my blog makeover?  Does it not make you want to get up and go in a bakery? 
Exactly and that’s why I wanted to celebrate with a post on brownies. I had saved this recipe a while ago and knew this would be perfect to get me back to my baking.   
I am not a fan of chocolate.  What, I do not like chocolate? Yeah I know, but hey that is what is so special about me.  But, this brownie is so soft and melts in your mouth and is soooo rich.   So you know if I don’t care for chocolate that this has got to be good and it is more than good, it’s great.  Of course, the kicker is the snickers that gives it the extra touch.

Look at that fudge! 

Go ahead and give it a try, I know you will love it just as much as I did.  Thanks for stopping by NDY.   I have so much in store for you with more awesome sweets.

Snickers Brownies
Yield: 12 brownies
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter
1 ½ cups white sugar
3 eggs; lightly beaten
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
12 Fun Size Snickers Candy Bars; cut into fourths
1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter or margarine in large bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Whisk until chocolate is melted. Stir in sugar. Add in eggs, extract and salt. Gradually add in flour and stir until just combined.
4. Spread ½ the batter into prepared pan. Add an even layer of Snickers and cover with remaining ½ of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack. Allow to cool completely before cutting.

Recipe adapted from My Baking Addiction
Related Posts Plugin for WordPress, Blogger...