Tag Archives: Frozen

Orange Sunrise Pancakes

31 Mar

While I love a traditional buttermilk pancake, it is always nice to throw a little variation in there. These pancakes make me feel like I’m eating breakfast at a nice little B&B…I have to close my eyes and ignore the milk spilling and cries of, “She took my seat!!!” but close enough. 🙂

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Ingredients:

Pancakes:

2 large eggs

2 cups buttermilk or soured milk

2 Tbsp butter, melted

1/2 cup heavy cream

1/4 cup orange juice

1 tsp orange zest

1/2 tsp salt

2 Tbsp brown sugar

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp vanilla

2 1/2 cups flour

Combine wet ingredients then add dry, Mix until combined. Pour batter onto skillet set at 325^F and cook each side until golden.

Berry Compote:

2 cups of frozen or fresh berry of choice (I used a mixed berry frozen pack)
Juice of 3 limes
2 cups sugar

Combine everything in a bowl to coat, and then heat over a medium flame until the berries liquify and if you stir a spoon through it, you can see the bottom of the pan for a beat. Basically, it should look kind of syrupy. Serve warm over pancakes.

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Bakery Cake from a Boxed Mix

26 Feb

We had a birthday this month! Five years old and I wasn’t a bit surprised when she asked for a ‘Frozen’ cake! It was a mad scramble to find Anna and Elsa dolls, let me tell you! Everyone and their dog is sold out of pretty much everything ‘Frozen.’ But, a gazillion stores later, we got a hold of them both! Because the skirts are the actual cake, I couldn’t do anything too fancy with the cake flavors – no filling or good stuff like that. But I had seen a recipe floating around: “Make any boxed cake mix taste just like it came from the bakery.” So, we gave it a go! The first cake got scrapped because we discovered after the first ‘skirt,’ that the pan needed two cake mixes – it doesn’t work well if the cake only makes it to the dolls’ knees. 🙂 The second run was better, but then my mom remembered that the pan came with a metal dowel that you are supposed to put in the middle to help it cook, so we plugged that into the third. Yeah…the cake overflowed a little. And when I say a little, I really mean a lot! And a huge sink hole deflated the middle. But, I figured that just made it easier to get the doll’s legs in. 🙂 We cut off any burnt parts of the lava cake, and had to improvise a little with fondant (scary! I’ve decided I need to take a class because after my first attempt I’ve concluded that, frankly, I stink at fondant) to make it all the way up to Elsa’s waist since the cake shrunk a little, what with 1/3 of it over flowing. My mom said that now she remembers why she was so happy when all us kids grew out of dolly cakes.

All in all, I’m kind of ridiculously proud of how my cakes turned out! Even Olaf, who fell over a couple of times and required major cake rehab, turned out pretty cute. You can’t tell from the pictures too well, but Elsa’s dress has edible glitter on her skirt, so she sparkled – Olaf got a little pinch on him too. I had to close my eyes and make my husband cut into them at the party. So much work, just to hack them to pieces! But it was worth it. My daughter loved it – she told me, “Mom, I just love my cake. I’m crying!” Can you tell what I do when I’m super happy? 🙂 And it tasted great too! I liked the chocolate more than the white, but that may be because I just like chocolate cake better anyways!photo 2

 

Ingredients:

Step 1: Look at the directions on the cake mix.
Step 2: Add one more egg (or add 2 if you want it to be very rich).
Step 3: Use melted butter instead of oil and double the amount.
Step 4: Instead of water, use whole milk.
Step 5: Mix well and bake for the time recommended on the box.

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Frosted with Buttercream Frosting

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Homemade Frosty

13 Nov

Homemade frosty? I was a little skeptical – how close can it really be? Um, turns out…pretty darn close. So close, in fact, that if you were to steal some Wendy’s cups and use them to serve this ice cream, I guarantee that no one would know the difference. Frosties! At home! Any time! With no drive-through involved! You are welcome.

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Ingredients:

1/2 gallon chocolate milk

1 (8 oz) tub of cool whip

1 (14 oz) can sweetened condensed milk

Mix ingredients until smooth. Place in ice cream maker and follow manufacturer’s instructions. When set, serve and enjoy!

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No-Cook Vanilla Ice Cream

6 Oct

My husband is an ice cream snob. He prefers plain-Jane vanilla ice cream, and he prefers home-made. I don’t really blame him – home-made is oh, so much better. But I heartily believe that he misses out on a lot of hip-widening goodness (if you’re going to gain 10 lbs, you might as well do it eating as many different flavors as you can find), by limiting himself to one flavor. That being said, nothing beats a really good vanilla for a jumping off point – think of the toppings! I have a recipe that I always use, but it calls for eggs and there is no cooking involved. I’m a cookie dough eater, so I’m not afraid of raw eggs (I have yet to suffer from salmonella poisoning that my mom always threatened would most certainly occur – maybe I’ve built up an immunity…yet another reason one should eat cookie dough), but the texture has not always been quite right for me. It is great straight out of the ice cream maker, but, though I love ice cream, I have yet to manage to polish off an entire batch in one sitting. This means re-freezing, and it always ends up hard as a rock! I tried cooking it – texture was fab. Taste was pretty darn terrible. Ever had egg flavored ice cream? Well now I have, and I don’t recommend it. So, the search was on! I found one I liked and tweaked it a little (when I say ‘a little,’ I mean I made about 5 different batches of ice cream, 3 of which are sitting in my freezer and are so bad that I think they may set up a permanent residence there – so properly appreciate this recipe – I don’t usually put forth so much effort to get it right ;)). Here’s my winner: same great taste, much better behavior in the freezer – the only downside that I found was that it doesn’t hold up straight out of the ice cream maker; you will have to give it time to set in the freezer before serving. I figure it’s an even trade.

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Ingredients:

3 cups half and half

*for creamier texture, substitue 1 cup milk and 2 cups heavy whipping cream

3/4 cup sugar

1 tsp vanilla extract

pinch of salt

In a large bowl, combine ingredients and mix well until sugar is completely dissolved. Place in ice cream maker and churn according to directions. Allow to set in freezer for at least 2-3 hours before serving.