Cadbury Crème Egg Ice Cream

Cadbury Ice Cream 001

Have you ever looked at your Easter haul of Cadbury Crème Eggs and thought to yourself, “These don’t contain quite enough sugar, fat and calories?”

No? Fair enough.

In all honesty, I haven’t either. I’ll be the first to admit that this ice cream isn’t healthy, or nutritious, or a good idea for diabetics. [It really, really isn’t.]

But if you like your desserts chocolate-y, creamy and sinfully rich – or you’re simply itching for a reason to bust out your ice cream maker just weeks into spring (becausesummerseemssofaraway) – this recipe is for you. Enjoy in moderation (think: a 1/2-cup serving every once in a blue moon – or better yet, share with friends!), then head outside, get active, and enjoy a beautiful new season!

{Note: I couldn’t track down miniature crème eggs in Germany, but it worked just fine to freeze the regular ones for 20 minutes (just to firm up) before chopping. They took a wee bit longer to melt down in the chocolate-cream mixture, but were well worth the extra effort!}

 

CADBURY CREME EGG ICE CREAM

Yields | 10 to 12 servings

Inspiration | Culinary Concoctions by Peabody

 

  • 3 1/2 cups heavy cream
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup finely granulated sugar
  • Pinch of salt
  • 2 tbsp light corn syrup
  • 1 tbsp + 1 tsp cornstarch
  • 4 oz milk chocolate
  • 8 oz miniature Cadbury Crème Eggs (unwrapped, chopped and divided)
  • 1 tsp pure vanilla extract

 

  1. In a non-reactive sauce pan over medium heat, whisk together 2 cups cream, cocoa, sugar, corn syrup, and salt; mix until smooth.
  2. In a small bowl, whisk together ¼ cup cream and cornstarch to make a slurry; set aside.
  3. Add the chopped chocolate and 4 ounces of the Cadbury eggs and whisk until completely smooth. Remove from heat.
  4. Add the remaining cream, cornstarch slurry, and vanilla. Whisk to combine.
  5. Pour the mixture into a large Pyrex bowl, cover with Saran wrap, and refrigerate until mixture is chilled through (about 1 hour).
  6. Pour the ice cream base into ice cream maker and process (per the machine’s instructions) until thick and creamy.
  7. Pack the ice cream into a resealable container, sprinkle with remaining 4 ounces of Cadbury Crème Eggs, and cover. Freeze for at least 4 hours (preferably overnight).

 

 

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Pineapple Carrot Cupcakes

Pineapple Carrot Cupcakes 000

Happy Easter, baking gods and goddesses!

So … I’m one day late on holiday wishes AND blog posts. In my defense, I was busy cooking, over-eating and laying around in a food-induced stupor. If you don’t consider that much of defense, take heart! Some things are better late than never, and these cupcakes are most definitely one of those things.

As I’ve mentioned in earlier posts, many of the recipes featured on this blog – indeed, the blog itself – are inspired by and devoted to my late grandmother, Bonnie Jean. She loved food – shopping for it, cooking it, and of course, eating it – and centered every holiday around what inevitably became an epic family meal. If she were still here – and I swear sometimes she is! – she’d confirm that there’s no better end to an Easter meal than a giant slice of homemade carrot cake. THIS carrot cake.

You’re probably asking yourself: “But why pineapple?” Honestly, I have no idea. I have no idea why she put pineapple in her carrot cake. Or grape leaves in her homemade pickles. Or sour cream in her chocolate chip cookies. I just know they’re hands down the best carrot cake, pickles, and chocolate chip cookies ON THE PLANET. Maybe when I’m a grandmother, I’ll be let into their secret society of culinary sorcery. In the meantime, I don’t ask questions, and I add the damn pineapple. You should too!

{I made my grandmother’s recipe into cupcakes, but have also included the instructions for a sheet cake below.}

Enjoy!

 

PINEAPPLE CARROT CUPCAKES

Yields | 36 cupcakes

 

For the cupcakes:

  • 1 1/2 cups canola oil
  • 2 cups finely granulated sugar
  • 5 medium fresh eggs
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 2 tsp pure vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple
  • 1 1/2 cups chopped walnuts, divided

For the frosting:

  • 2 8-ounce packages cream cheese
  • 1 cup unsalted butter
  • 3 tsp pure vanilla extract
  • 4 to 6 cups confectioner’s sugar

 

To make cupcakes:

  1. Preheat oven to 350 degrees Fahrenheit. Line three 12-well cupcake pans with paper liners (if making a sheet cake, lightly oil a 9- by 13-inch cake pan). Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat oil and granulated sugar on medium speed for 30 seconds. As motor runs, add eggs individually. After eggs are fully incorporated, remove bowl from mixer.
  3. In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt. Stir, by hand, into sugar-egg mixture and blend thoroughly.
  4. Add 2 teaspoons vanilla, carrots, pineapple and 1 cup chopped walnuts; stir well. Pour batter into prepared paper liners until each liner is 3/4 full (or into prepared cake pan, spread evenly to edges). Bake cupcakes for 18 to 20 minutes (cake for approximately 1 hour), or until cake tester inserted in center comes out clean.
  5. Remove cupcakes from pan, transfer to a wire rack, and cool thoroughly before frosting (cool cake in pan).

To make frosting:

  1. In the bowl of an electric mixer fitted with a paddle attachment, blend cream cheese, butter, vanilla extract and powdered sugar (adjust powdered sugar to taste). Frost cupcakes (or cake) only when completely cooled. Sprinkle with remaining ½ cup chopped walnuts.

 

Irish Soda Bread

Irish Soda Bread

Happy St. Patrick’s Day, baking gods and goddesses!

So I’ve been on a *wee* bit of an Irish cooking/baking spree since last weekend. Besides the Shepherd’s Pie, I also made boxty and colcannon – neither of which lasted long enough to photograph. Oops. I exercised *slightly* more self-control with this recipe for Irish Soda Bread, which – despite enjoying it in Ireland half a dozen times – was my first stab at baking it. Holy deliciousness! It took all of 10 minutes to throw together, and is easily my favorite new recipe of 2015.  I used golden raisins instead of currants – which I’m sure is some kind of soda bread blasphemy – but I thought they were a fantastic substitution. I also brushed the loaf with melted butter three times throughout the 55 minutes it baked, and sprinkled it lightly with sugar. The result was a sweet, crunchy crust and a soft, dense interior. I can’t wait to make it again. Enjoy!

IRISH SODA BREAD

Inspiration: Barefoot Contessa Ina Garten

Yields: 1 loaf

  • 4 cups all-purpose flour, plus extra for currants/raisins
  • 4 tbsp sugar
  • 1 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 4 tbsp (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 tsp freshly grated orange zest
  • 1 cup raisins or currants
  1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants or raisins with 1 tablespoon of flour and mix into the dough. It will be very wet.
  4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it should make a hollow sound.
  5. Cool on a baking rack. Serve warm or at room temperature.