Tag Archives: marshmallow

Nutella S’more Martini

nutella smore martini | pale yellowIt’s cocktail time!  I would say it is always cocktail time, but that hasn’t been true lately.  It’s been wine time.  Last year I was drinking mostly bourbon, but now I’m on a red wine and champagne bender.  I’ve been trying to stock a wine stash, but it’s been difficult keeping an inventory!

nutella smore martini | pale yellowNow that my bar cart is all set up, my liquor is out and I see the different bottles I’ve purchased over the years.  I’ve purchased a lot of liquor and it is a little embarrassing.  However, I’ve been reintroduced to my collection.  One bottle that I was reintroduced to was my toasted marshmallow vodka.

nutella smore martini | pale yellowI bought the vodka to make s’more martinis over a year ago.  I made a batch but took pictures in the dark, so I never posted the recipe.  It was time to remake the martinis.  I spiced things up with a mini bottle of Frangelico; right decision!

nutella smore martini | pale yellowDessert cocktails are the best; they are sweet, creamy, and boozy.  Plus they pack a punch.  This drink in particular does not mess around.  After buying marshmallows and graham crackers I enjoyed one of these on a Sunday afternoon.  Needless to say, I didn’t get anything done the rest of the day.  Get out your mini blow torch and your shaker, because it’s cocktail time!

nutella smore martini | pale yellowPrint the Recipe!

Nutella S’more Martini
Adapted from Brit & Co.
Yield – 1 (but probably should be 2)

1 tablespoon nutella
2 graham crackers, crushed
2 ounces marshmallow vodka
2 ounces Frangelico
1 ounce cream
1 tablespoon melted chocolate or chocolate syrup
4-5 ice cubes
mini marshmallows on a toothpick, toasted

  1. Spread the Nutella on the edge of the glass.  Crush the graham crackers and dip the edge of the glass in the crushed graham crackers.
  2. Add the vodka, Frangelico, cream, melted chocolate, and ice to a shaker.  Shake, shake, shake!  Strain into your prepared glass.
  3. Add the mini marshmallows to the toothpick and use a mini blowtorch to toast.
  4. Garnish the glass.
  5. Enjoy responsibly!nutella smore martini | pale yellow
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Mint Hot Cocoa Cookies

Mint Hot Cocoa Cookies | Pale YellowI have turned into such a bum.  I have a green basket fully of papers that need to be dealt with and floors that need to be swept.  Plus, the turtles need a clean tank.  Instead I’ve been watching The Office nonstop and am completely distracted.  I’ve seen the show plenty of times, yet I’m not getting any work done and still laughing out loud.

Mint Hot Cocoa Cookies | Pale YellowI’ve almost made it through three seasons; I’m currently watching the one with Phyllis’ wedding and I hate it when Pam goes home with Roy.  My heart breaks for Jim each and every time.  The season finale of season two always makes me cry.  Speaking of crying, I had to suspend my Olympic-watching due to extreme emotional responses.

Mint Hot Cocoa Cookies | Pale YellowWatching the Olympics usually makes me tear up, but after the Women’s gold-medal hockey game I was a wreck.  It was such a great game and I was in a happy mood baking and running in to see all the exciting plays; and then the last 4 minutes happened.  And once the game ended and they showed all the crying faces, I was done.  I can’t imagine the physical and emotional toll of playing at level and how those women felt.  Despite the outcome, it was a great game of hockey and through my tears I was proud of the US ladies!

Mint Hot Cocoa Cookies | Pale YellowThese cookies were made in an effort to use up all the odd and end ingredients I have in my stock; specifically peppermint bits and extra chocolate chips.  It has been so cold and snowy these past two months I’ve been drinking a lot of cocoa.  Hot cocoa is best enjoyed with a splash or two of peppermint schnapps, hence the peppermint bits.

Mint Hot Cocoa Cookies | Pale YellowAnd obviously hot cocoa needs marshmallows.  These cookies are not the prettiest I’ve made, they are a tad flat, but still super chewy.  The cookies are rich and chocolatey.  There are plenty of chocolate chunks and peppermint bits, the marshmallows really add the hot cocoa flavor.  These cookies were hard to stop eating; literally, I couldn’t stop eating them!  Before winter is over, you should make these cookies!

Mint Hot Cocoa Cookies | Pale YellowTwo Years Ago – White Russian Cupcakes

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Mint Hot Cocoa Cookies
Adapted from Pioneer Woman
Yield – 30 cookies

10 tablespoons unsalted butter, room temperature
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 cup flour
1/4 cup + 2 tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips (or whatever you have on hand)
3/4 cup mini dried marshmallows + extra for topping
1 cup peppermint bits

  1. Preheat the oven to 350 ˚F and line three cookie sheets with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until pale yellow.  Scrape the bowl and beat in the vanilla and egg; mix until well combined.
  3. Sift together the flour, cocoa, soda, and salt.  Add to the creamed butter on low speed and mix until just combined.  Beat in the chocolate chips, dried marshmallows, and peppermint bits.
  4. Use a 2-tablespoon scoop to portion the dough.  Add dried marshmallows on top.
  5. Bake for 9-11 minutes until just done.  Let cool completely on a wire rack.Mint Hot Cocoa Cookies | Pale Yellow

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Peppermint Marshmallows

peppermint marshmallows | pale yellowI can’t stop with the peppermint and I still have another recipe to share with you; I’m slightly out of control.  Slightly is putting it mildly.  Yesterday morning I ate a cupcake for breakfast on my way to work.  Yep.  It’s the holidays.  But once I got to work I drank a green smoothie; they canceled each other out, right?

peppermint marshmallows | pale yellowYou know what else it out of control?  No one takes my suggestions.  Everywhere I have served these marshmallows, I have done so with a side of hot cocoa packets and NO ONE makes hot cocoa.  No one.   I don’t understand.  Marshmallows are a little weird to eat all on their own, but in hot cocoa – magical!

peppermint marshmallows | pale yellowWhen I drink hot cocoa at home I usually add a splash or two of creme de menthe because I adore chocolate + mint.  I’m not one to have marshmallows laying around the house, but their festivity and sweetness adds much to a mug of already decadent hot cocoa.  This recipe combines both loves.

peppermint marshmallows | pale yellowTo be perfectly honest, part of the reason I made these marshmallows  is the color!  There is a lot of brown on a typical cookie try, especially when forgoing decorated sugar cookies, and there needs to be some brightness to break up the chocolate.  Creamy, dreamy white marshmallows with pink on top are perfect.

peppermint marshmallows | pale yellowPeppermint marshmallows are not just Totes McGoates Adorbs; they are delicious too, obvi!  There is strong peppermint flavor from all the extract plus even more flavor from the crushed candy canes on top.  Maybe your friends and family will be more open suggestions when you make them these amazing marshmallows and serve them with hot cocoa!

peppermint marshmallows | pale yellow

Print the Recipe!

Peppermint Marshmallows
Adapted from Cookie Baker Lynn
Yield – 24 pieces

3 packages unflavored gelatin
1/2 cup cold water
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoons salt
1/2 cup water
1/2 teaspoon peppermint extract
5 candy canes, crushed
powdered sugar for dusting

  1. Grease a 9×13” pan and sprinkle with powdered sugar.
  2. Add 1/2 cup of cold water to the bowl of a stand mixer and sprinkle the 3 packages of gelatin on top.  Set aside.
  3. In a medium saucepan add the sugar, corn syrup, salt, and remaining water.  Stir until the sugar dissolves.  Heat and cook until the syrup reaches 240 ˚F.
  4. Use the whisk attachment and turn the mixer on low.  Drizzle in the hot syrup.
  5. Keep the mixer on low until the syrup is combined and then turn the mixer on high for about 15 minutes or until the marshmallow is light and fluffy.  Add in the peppermint extract and mix until well combined.
  6. Spread the marshmallow in the pan and sprinkle the crushed the candy canes on top.  Let the marshmallows set.
  7. Liberally sprinkle a surface with powdered sugar.  Use kitchen shears to cut the marshmallows into pieces.  Dip the edges in more powdered sugar to avoid sticking.
  8. Store in an airtight container.peppermint marshmallows | pale yellow

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Fudge S’more Bars

Fudge S'more Bars | Pale YellowRemember on Monday when I was getting my brag on about being all caught up and ahead on blogging?  Despite all the work I did in typing recipes and organizing photos, I neglected to get this post ready.  So here I am, 10:30 p.m., three glasses of wine deep writing a post. I apologize in advance for any types and weirdness.

Fudge S'more Bars | Pale YellowWith all the craziness going on in my life these bars happened; I think they may be my kryptonite.  I couldn’t resist and literally thought about them all day at work.  Every morning I woke up and wanted to eat one for breakfast, but every morning I was strong and resisted.  The first thing I did when I got home from work was treat myself to a s’more bar. #treatyoself

Fudge S'more Bars | Pale YellowThis lasted about 4 days because after that all the bars were eaten.  The price you pay with roommates and a recipe that only makes nine servings.  Despite my sadness about not having anymore s’more bars to eat, my pants, especially the skinny jeans, say thank you.

Fudge S'more Bars | Pale YellowI made these bars because it was a three day weekend and I was sad about the prospect of moving out of my apartment; the eating-my-feelings trend is on in full force!  The original recipe called for homemade marshmallow fluff, which I’m sure is fantastic, I just wasn’t in the mood for that.  Sprinkle a few mini marshmallows on top and toss the whole thing in a broiler; it’s perfectly delightful.

Fudge S'more Bars | Pale YellowSeriously, make these fudge s’more bars asap!  The graham cracker crust is crumbly and sweet and serves as a solid platform for the rich fudge layer.  Imagine a thick, decadent chocolate frosting.  Are the wonderful flavors in your head?  Good, because that is basically what the middle layer is like!  Marshmallows on top make it almost too sweet, almost.  Each bite is gooey, delicious, and leaves you wanting more.

Fudge S'more Bars | Pale YellowOne Year Ago – Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting

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Fudge S’more Bars
Adapted from Cookies & Cups
Yield – 9 large pieces

1 cup graham cracker crumbs, about one sleeve
1/4 cup (4 tablespoons) unsalted butter
2 tablespoons sugar
1/2 teaspoon salt
10 ounces bittersweet chocolate chips, Ghirardelli
~ 10 ounces sweetened condensed milk, I used about 1/3 of a 14-ounce can
1/2 bag mini marshmallows

  1. Preheat the oven to 350 ˚F and line a 9×9” pan with foil.  Spray liberally with cooking spray.
  2. Pulverize the graham crackers while you melt the butter in the microwave.
  3. Mix together 1 cup of the graham cracker crumbs, butter, sugar, and salt with a fork and press firmly into the bottom of the pan.
  4. Bake for 10 minutes.
  5. Add the chocolate chips and sweetened condensed milk into a small saucepan and stir until the chocolate is melted.
  6. Pour over the crust evenly and then sprinkle with a single layer of marshmallows.
  7. Turn on the broiler and put the pan under the broiler.  Broil until the tops of the marshmallows brown.  Critical step – do NOT leave the oven.  Sit and watch and check the marshmallows every 30 seconds until properly browned.
  8. Let cool completely before cutting.Fudge S'more Bars | Pale Yellow

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Hostess Cupcakes – Gender Reveal

Gender Reveal Hostess Cupcakes | Pale YellowIt’s a…

Are you ready?  It’s not just one baby, it’s two!  Baby A is a….!  Baby B is a…!

Gender Reveal Hostess Cupcakes | Pale YellowIt’s a boy and a girl!!  Baby A is a boy and baby B is a girl!!!

Gender Reveal Hostess Cupcakes | Pale YellowI was so honored and delighted to make Irene’s gender reveal cupcakes for her and her family.  I had to keep the secret for a week and a half.  No one knew the sex of the babies except me and the doctor, it was awesome!  But also hard.   I went radio silence on Irene because I didn’t want to spill the beans, it was the first time I was grateful we don’t work together.

Gender Reveal Hostess Cupcakes | Pale YellowIrene and I have been talking about gender reveal cakes at lunch for years!  We have discussed various types of cakes and cupcakes and both agreed Hostess cupcakes were the cutest and most fun.  It’s been a long road for Irene and John and I was glad of my small role in this special moment!

Gender Reveal Hostess Cupcakes | Pale YellowNot only are Hostess cupcakes delicious, they hold a fun surprise inside.  I’ve made these cupcakes before and didn’t change anything except making more and dying half the filling pink and half blue.  The  chocolate cake is moist and rich, while the filling is super sweet and marshmallowy.  A little chocolate ganache adds more depth, chocolate, and seals all the freshness inside.  If you’re ever asked to make gender reveal cupcakes, these are the ones you should make!

Gender Reveal Hostess Cupcakes | Pale YellowOne Year Ago - Pumpkin Frozen Yogurt

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Hostess Cupcakes – Gender Reveal
Yield – 36 cupcakes
Adapted from Hostess Cupcakes

Cupcakes
1 1/2 cups water
1 3/4 cups + 2 tablespoons sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
6 ounces unsweetened chocolate
3 teaspoons vanilla
3 eggs
1 3/4 cups + 2 tablespoons flour
3 teaspoons baking soda
3 teaspoons baking powder
3/4 teaspoon salt

  1. Preheat the oven to 350 ˚F and line cupcake tins with papers.
  2. In a small saucepan bring the water and the sugar to a boil.  Pour sugar/water into the bowl for your stand mixer and add the butter and chocolate.  Stir to melt and let cool slightly.  Stir in the vanilla.
  3. Place the mixing bowl on the mixer and mix on low speed.  Add the eggs one at a time and beat to combine.  Scrape the bowl as needed.
  4. Sift together the flour, soda, powder, and salt onto wax paper.  Add to the wet ingredients and mix until just combined.
  5. Use a standard size ice cream scoop to portion the batter into the cupcake cups.
  6. Bake for 15 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Filling
6 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
pinch of salt
3 teaspoons vanilla
4 1/2 tablespoons heavy cream
1 1/2 cups marshmallow creme
pink and/or blue gel food coloring

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter for two minutes.  Add in 1/2 cup of powdered sugar, 2 tablespoons cream, pinch of salt, and vanilla.  Beat on low speed to combine.
  2. Add in the remaining 1 cup of powdered sugar and 2 1/2 tablespoons of creams in alternating increments on a slow speed.  Add in the marshmallow cream and beat on high until the mixture is well combined.
  3. If the baby is a boy, color the filling blue, if the baby is a girl, color the filling pink.  If the mother is having twins of two genders, divide the filling into two different bowls and color one pink and one blue.
  4. Add the marshmallow filling to a piping bag with an injection tip.  Poke each cupcake in the center and squeeze until the top of the cupcake begins to rise.
  5. If there is a lot of filling poking out, scrape it off.

Ganache
9 ounces semisweet chocolate chips
3/4 cup heavy cream
1 1/2 tablespoons unsalted butter
pinch of salt
3 teaspoons vanilla

  1. Place the chocolate chips in a heatproof bowl.
  2. Bring the cream, butter, and salt to a simmer in a small saucepan.  Add the hot cream to the chocolate and leave the mixture alone for 5 minutes.
  3. Whisk the chocolate and the cream together and set aside to cool.  Stir every ten or so minutes to keep the ganache from setting.
  4. Spoon about 2 teaspoons of ganache on top of each filled cupcake and use the back of the spoon to smooth the ganache.

Piped Topping
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 tablespoons heavy cream
2 cups powdered sugar
1/4 teaspoon vanilla
pinch of salt

  1. Add all the ingredients to the bowl of a stand mixer and beat with a paddle attachment on low until well combined.  Turn up the speed and beat for 1 minutes, scrape the bowl as needed.
  2. If the mixture seems too thick, add some more cream.
  3. Add the piping frosting to a piping bag with a number 2 tip.  Pipe a “?” on each cupcake if there is one baby, “A” or “B” if there are twins.Gender Reveal Hostess Cupcakes | Pale Yellow

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Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowDo you know what I did yesterday?  I did something very adult, very grown up.  I bought a car!  I went to several car dealerships, wheeled and dealed, and drove myself home.  Buses, trains, and borrowed rides are now a thing of the past.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowAlthough I was sweating during the purchasing portion of the day, nothing made me more nervous than actually driving home.  Here’s a secret, I’ve never driven in Brooklyn before.  Scary, but true.  For the past six years I’ve managed to avoid driving in my own city.  It’s pretty easy to avoid driving when you don’t have a car!  Luckily I made it home safe sound.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowAfter a stressful experience you need something comforting.  Ice cream is pure comfort for me.  It’s in the freezer just hanging out waiting to comfort you after a rough day.  Or waiting to celebrate with you after a fantastic day.  Or just there for a regular day.  Ice cream is a fantastic friend.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowThis particular batch of ice cream is full of comforting and familiar flavors.  The ice cream starts with a roasted banana custard.  Custard-based ice creams are rich and velvety on their own, but when you add toasted, roasted pureed bananas you get some magic.  The textures are soothing on the tongue and there is no gross artificial banana flavor here, just pure banana goodness.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowSince I can’t leave anything alone I began to think about accompaniments to banana and chocolate and peanut butter sounded like the right choices!  A sweet, chewy peanut butter fudge ribbon and a decadent chocolate swirl were the right decisions.  They added sweetness and dimension to a simple banana base.  Banana, chocolate, and peanut make a tasty threesome sure to improve any stressful day!

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale YellowOne Year Ago – Shepherd Salad

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Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl
Ice Cream adapted from Zoe Bakes
Peanut Butter Fudge created in my Mind’s Eye
Chocolate Swirl adapted from Baking Illustrated, page 499
Yield – almost 2 quarts

Roasted Banana Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 vanilla bean, split & seeded
1 cup sugar
10 egg yolks
2 tablespoons banana liqueur
4 bananas, as brown as possible

  1. Place the bowl of the ice cream maker in the freezer at least 24 hours before you want to make the ice cream.
  2. Heat the cream, milk, vanilla bean seeds, and split vanilla bean pod in a medium saucepan until it simmers.  Turn off the heat and let the mixture steep for 30 minutes.
  3. In a large bowl whisk together the sugar and egg yolks until pale yellow.  Meanwhile heat the milk mixture back to a simmer.
  4. Slowly whisk the hot milk into the eggs to temper the eggs.  Once the eggs are warm add them to the pot on the stove.
  5. Whisk and heat until the mixture thickens.
  6. Strain through a fine sieve into a clean bowl and stir in the banana liqueur.
  7. Set aside to cool.
  8. While this is going on you can roast your bananas: Place the bananas on a foil lined baking sheet, do NOT skip the foil.  Poke a few holes in each banana and bake at 350 F for 30-40 minutes.
  9. Let cool slightly and then squeeze the banana inside into a bowl.  Use a food processor or immersion blender to puree the bananas smooth.
  10. Stir the bananas into the ice cream base and refrigerate overnight to allow the flavors to marry and the custard to ripen.
  11. Churn the ice cream according to your manufacturer’s directions.
  12. Once churned layer the ice cream with dollops of peanut butter fudge and swirls of chocolate.  I made three such layers.
  13. Freeze overnight to harden.

Peanut Butter Fudge
2 cups mini marshmallows
1/2 cup creamy peanut butter
1/4 cup heavy cream
2 tablespoons light corn syrup

  1. In a medium saucepan heat the marshmallows until they melt.  Whisk in the peanut butter, cream, and corn syrup.
  2. Heat and whisk until everything is combined.
  3. Turn off the heat and set aside.

Chocolate Swirl
3/8 cup heavy cream
1 1/2 tablespoons corn syrup
pinch of salt
3 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

  1. Heat the cream, corn syrup, and salt until the mixture simmers in a small saucepan.  Once simmering turn off the heat and add in the chocolate.  Let this sit for a few minutes before stirring to combine.
  2. Stir in the butter.  Set aside.

Banana Ice Cream with Peanut Butter Fudge and Chocolate Swirl | Pale Yellow

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Vanilla Ice Cream with Mix-ins

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Tracy of Shutterbean has a little phrase she often throws around on her blog – “Can’t stop, won’t stop.” and that is exactly how I feel about ice cream.  I literally ate all the rocky road ice cream single handedly and as soon as it was finished I whipped up a batch of this ice cream.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Even though I’ve had an ice cream maker for over a year, this is my first attempt at vanilla ice cream.  I’m kind of vanilla in many areas of my life but NOT when it comes to ice cream.  For example, my wardrobe is quite vanilla.  I favor solids and simple prints, cotton dresses and flip-flops.  Accessories are somehow really difficult for me.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Yet when it comes to ice cream and baked goods I’m all about accessories.  Plain vanilla ice cream – BORING!!  Luckily I had a quart of man whore bar trimmings in the freezer begging to be put into something wonderful.  You know when you’re trimming bars for a pretty presentation and you’re usually tempted to eat all the edges?  Well gather some self-control and freeze those bad boys for later use.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Trimmed edges make the BEST mix-ins for ice cream.  You’re eating a smooth, creamy, decadent ice cream and then BOOM, a delicious bite of an amazing baked good.  Waste not, want not – word.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}Anyway, vanilla ice cream maybe a little boring, but throw in a little something special inside and you have yourself a marvelous, cold treat for the hottest days of summer.  You won’t regret your decision to mix all your leftover treats in your ice cream, trust me!

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}One Year Ago – Watermelon Martinis

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Vanilla Ice Cream with Mix-ins
Adapted from Brown Eyed Baker
Yield – 1 1/2 quarts

1 cup whole milk
2 cups heavy cream
3/4 cup sugar
pinch of salt
1 vanilla bean
6 egg yolks
3/4 teaspoon vanilla extract
2 tablespoons whipped vodka
1 quart man whore bars, cut into small chunks

  1. Place the bowl of the ice cream maker in the freezer the night before.
  2. Heat the milk, 1 cup heavy cream, sugar, and salt in a medium saucepan until simmering.  Cut the vanilla bean in half and scrape out the seeds.  Add the seeds and the bean pod to the simmering cream.
  3. Simmer for one minute and then cover with a lid.  Remove from the heat and let steep for 30-40 minutes.
  4. Whisk in the remaining 1 cup of heavy cream and place the mixture back on the heat.
  5. In a medium bowl whisk the egg yolks.  Add the heated cream mixture to the eggs little by little to temper the eggs.  Once the eggs are warm, add them to the mixture on the stove.
  6. Heat and whisk until the mixture thickens enough to coat the back of a spoon.
  7. Pour the mixture through a fine sieve.
  8. Stir in the vanilla and the vodka.  Cool the ice cream base completely.  I usually cool in the fridge overnight.
  9. Churn the ice cream according the directions on your ice cream maker.  Once churned pour into a freezer safe bowl and then mix in the chopped man whore bars.
  10. Freeze until firm.

Vanilla Ice Cream with Mix-ins | Pale Yellow {Vanilla Bean Ice Cream with Man Whore Bars mixed in!}

 

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Rocky Road Ice Cream

rocky road ice cream | pale yellowThere were almost always two flavors of ice cream in my parent’s freezer growing up – butter pecan and rocky road.  Neither one of these are in my top 10 and butter pecan was reserved for those times of desperation when I needed a sweet treat and that was the only thing available.  The butter pecan was for my dad and the rocky road was for my mom.  Since my mom came to visit last weekend, I thought it would be appropriate to make her one of her favorite treats.

rocky road ice cream | pale yellowIce cream was perfect because it was HOT here in New York.  The spring has been so cold, rainy, and generally just a crappy experience, it was some high time for hot spell.  But like all good things, too much can be a bad a thing.  It’s hot and humid, summer has roared in with a bang!

rocky road ice cream | pale yellowEven though I made the ice cream for my mom, we really didn’t eat much together.  Between all the filling meals and the trip to Carlo’s Bakery in Hoboken, we were not really hungry for ice cream.  A glass of wine, yes, ice cream – not so much.  By the way,  whether or not you’re a fan of the Cake Boss, the bakery is awesome and we highly recommend the crumb cake, fudge brownies, and cannolis!

rocky road ice cream | pale yellowShe did have a few bites and enjoyed the flavor tremendously; as she should, this ice cream is pretty spectacular!  Like almost all homemade versions of store bought favorites, the homemade version is significantly tastier.  Fresh ingredients and a lack of preservatives/chemicals really do make things taste a whole lot better.

rocky road ice cream | pale yellowThe ice cream is super creamy and the chocolate base has the right amount of chocolate flavor without taking over the palate.  I can’t stress enough how much a little bit of alcohol allows the ice cream to be so much smoother and creamier, it really is a secret weapon.  I’m sure you could add plain vodka, but the extra marshmallow flavor adds fantastically to the taste of the ice cream.  No worries, you don’t taste the alcohol at all.  The bits of nuts and marshmallows provide great crunch and contrast to the silky smooth chocolate ice cream.  I wouldn’t pass up this ice cream if it were in my freezer!

rocky road ice cream | pale yellowOne Year Ago – Tiramisu Cupcakes

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Rocky Road Ice Cream
Adapted from Annie’s Eats
Yield ~ 1 1/2 quarts

2 cups heavy cream
3 tablespoons cocoa powder
5 ounces bittersweet chocolate chips
1 cup whole milk
3/4 cup sugar
pinch of salt
5 egg yolks
1/2 teaspoon vanilla extract
2 tablespoon fluffed marshmallow vodka
1 1/2 cups mini marshmallows
2 handfuls raw almonds, coarsely chopped

  1. The night before make sure the bowl of your ice cream maker is in the freezer.
  2. In a medium saucepan whisk together the cocoa powder with 1 cup of heavy cream.  Heat until simmering.  Remove from the heat and stir in the chocolate chips until melted.
  3. Whisk in the rest of the heavy cream, milk, sugar, and salt.  Return to the heat and bring this mixture to a simmer.
  4. In a medium bowl whisk the egg yolks together until pale yellow.
  5. Temper the eggs by adding a small amount of the hot liquid to the egg yolks while whisking.  Repeat until the egg yolks are warmed through and then pour the egg yolks into the hot mixture on the stove.
  6. Whisk and heat until the entire mixture thickens.  It will begin bubble and that’s ok.
  7. Remove from the heat and stir in the vodka and vanilla.
  8. Strain the mixture through a fine mesh strainer into a medium bowl.  Place the bowl in a larger bowl filled with ice and water.
  9. Stir and cool for about an hour before adding to the ice cream maker.
  10. Pour the mixture into your ice cream maker and churn according the directions, it took mine about 30 minutes.  The ice cream will become light brown and fluffy.
  11. During the last minute of mixing add the almonds and marshmallows to the ice cream.
  12. Pour the ice cream into a container and freeze until hard.rocky road ice cream | pale yellow

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Sinful Chocolate Trifle

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Whenever Ruth’s birthday comes around I choose the most difficult dessert/dinner on my wish list of things to make.  One year it was  a 2-day fish taco extravaganza, another year it was my first 5-layered (leaning) cake with each layer featuring a different fruit filling, and last year was the over-the-top chocolate chip cookie dough cheesecake cake.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}What can I say, Ruth is a good friend and totally worth it!  On the Sprinkle Bakes website this is a 7-sins layer cake.   I knew I wasn’t up for a layer cake, so my original though was layered cake in jars.  Great in theory except I only have 16-ounce jars, so this entire recipe would have made about 3 servings.  I don’t know about you, but that’s a tad much for me.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Of course I realized the mason jars wouldn’t work while I was just starting the assembly, so I started looking around the kitchen for other ideas.  Luckily we had plastic champagne flutes and small tumblers from our New Year’s Eve party.  The flutes look elegant and cool, perfect for a fancy party.  The tumblers are still cute and way easier to eat from!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}There are a lot of steps, but none of them are difficult.  This recipe takes a little bit of time, but it is all totally worth it.  I made the cake the night before so it was cool and ready to go for assembly.  The pastry creams MUST be made the day before so they have adequate time to chill and develop flavors.  Making the three different pastry creams is high the awesome scale.  Yes you dirty a lot of bowls, but having so many flavors in one dish is a delightful treat to eat.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Just before you are ready to assemble it takes a few minutes to make the frosting and ganache topping.  Assemble however you want.  This would be awesome to layer in a large trifle dish for a big party or in little cups for easy grabbing.  I still think this would look amazing layered in a jar, but use 8-ounce jars!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Here is your next, probable questions – do all these layers and flavors actually taste good?  Yes!  The chocolate cake is light and flavorful and provides a great support for all the pastry creams.  Speaking of pastry creams, they are all spectacular on their own, like you could just eat them with a spoon, no cake needed!  Each one has a distinct flavor whether dulce de leche, espresso, or dark chocolate.  Each bite can be a little different.  The milk chocolate marshmallow buttercream frosting is intensely sweet and the chocolate ganache pulls all the flavors together.

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}Best of all, the dessert holds its own.  The little cups are portable and easy to take out to dinner to celebrate a birthday and can survive the craziest of cab rides home.  They last in the fridge too.  Like a week later I could still eat a leftover one and it tasted just as fresh as when I made them!  This is the dessert to make when you want to impress your friends!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}One Year Ago – Vanilla Cake Pops

Print the Recipe!

Sinful Chocolate Trifle
Adapted from Sprinkle Bakes
Yields – 12+ servings

Devils’ Food Cake
1/2 ounces unsweetened chocolate, finely chopped
3/8 cup + 4 teaspoons cocoa powder
1/2 cup hot coffee
1 egg + 1 egg yolk
2 tablespoons heavy cream
1/2 tablespoon vanilla
1 cup + 2 tablespoons flour
3/4 cup light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature

  1. Preheat the oven to 350 ˚F and grease two cookie sheets.  Line with parchment paper and grease that too.
  2. Whisk together the chocolate, cocoa, and hot coffee in a small bowl.  Set aside.
  3. In a medium sized bowl, whisk together the eggs, cream, and vanilla.  Whisk in half the chocolate mixture and set aside as well.
  4. Add the flour, brown sugar, soda, and salt to the bowl of a stand mixer with a paddle attachment.  On low speed, mix all the ingredients.  Add the butter 1 tablespoon at a time.  Mix in the other half of the chocolate mixture for about 30 seconds and then raise the speed and mix again for 30 seconds.  Scrape the bowl as needed.
  5. Add the egg mixture in two parts, first on low speed and then increase the speed to medium for about 45 seconds.  Scrape the bowl as needed, you want the batter to be fluffy.
  6. Divide the batter in half and spread evenly on each cookie sheet.
  7. Bake for 9-10 minutes or until the cake is set but before the edges are crispy.  Allow to cool on the pan.
  8. Note – Make the the night before!

Chocolate Pastry Cream – Three ways
2.5 ounces dark chocolate + 2 tablespoons whiskey
2.5 ounces milk chocolate + 2 teaspoons espresso powder
2.5 ounces white chocolate + 3 tablespoons dulce de leche
1/4 cup cornstarch
2 cups (16 ounces) evaporated milk
2 eggs + 4 egg yolks
3/4 cup sugar
3 tablespoons unsalted butter

  1. Chop each chocolate individually and evenly and add to three separate bowls.  Set aside.
  2. In a medium bowl whisk together the cornstarch and 1/2 cup milk.  Whisk in each egg and egg yolk individually.  Set aside.
  3. In a medium saucepan whisk together the remaining 1 1/2 cups milk and the sugar over low heat until the mixture boils.  Whisk continually.
  4. Temper the eggs by adding a little of the hot milk mixture while whisking the eggs.  Once the eggs are hot, pour the eggs + milk into the saucepan and heat and whisk until the mixture thickens and boils.
  5. Run the pastry cream through a fine sieve.
  6. Divide the pastry cream between each bowl of chopped chocolate.  Stir to melt the chocolate.
  7. Add one tablespoon of butter to each bowl and again stir to melt & combine.
  8. Add the whiskey to the dark chocolate, the espresso to the milk chocolate, and the dulce de leche to the white chocolate.  Stir each mixture to combine.  Cover with plastic wrap directly on the pastry creams and refrigerate overnight.  Make the night before!

Milk Chocolate Marshmallow Buttercream
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 2/3 cups powdered sugar
6 ounces milk chocolate, melted and cooled
7 ounces (a small jar) marshmallow cream
1-2 tablespoons heavy cream

  1. Beat the butter in the bowl a stand mixer with a paddle attachment on high for 3 minutes. Add in the powdered sugar in three batches first on low, and then on a high speed.
  2. Beat in the melted chocolate and marshmallow cream.  Scrape the bowl as needed.
  3. Add in the cream and beat until you have reached the desired consistency.

Dark Chocolate Ganache
4 ounces bittersweet chocolate
1/2 cup heavy cream
1/4 cup light corn syrup
2 teaspoons vanilla
pinch of salt

  1. Chop the chocolate evenly and add to a heatproof bowl as you heat the cream to scalding in a small saucepan.
  2. Pour the cream over the chocolate and allow to sit for 2 minutes.  Stir to melt the chocolate.
  3. Stir in the corn syrup, vanilla, and salt.
  4. Use quickly after making before the the chocolate sauce hardens.

Assembly

  1. Break or cut the cake into small pieces.  I used rounds for the champagne flutes and broken pieces for the smaller cups.
  2. Start with a dollop of buttercream and then add a layer of cake.
  3. Add 1-2 teaspoons dark chocolate pastry cream, smooth and top with cake.
  4. Add 1-2 teaspoons milk chocolate pastry cream, smooth and top with cake.
  5. Add 1-2 teaspoons white chocolate pastry cream, smooth and top with cake.
  6. Pipe another dollop of frosting, top with cake, more frosting, and then drizzle with the dark chocolate sauce.
  7. Garnish with whatever your heart desires!

sinful chocolate trifle | Pale Yellow {devil's food chocolate cake, milk chocolate marshmallow butter cream, and chocolate pastry cream three ways with dulce de leche, whiskey, and coffee}

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Man Whore Bars

man whore bars | pale yellow {chocolate chip cookie, oreo, brownie, peanut butter cups, rice krispy treats, & ganache}Teddy is my co-teacher and we share the best class ever.  And by best I mean the class that makes me want to pull all my hair out and lock myself in a padded room.  But somehow we’ve gotten through the year, only a few more days until the kiddos graduate, at least most of the kiddos.  Yesterday I bribed to kids to participate with cookies, store bought cookies, true story.

man whore bars | pale yellow {chocolate chip cookie, oreo, brownie, peanut butter cups, rice krispy treats, & ganache}Teddy’s actual birthday was in February and made him terrible vegan cupcakes, the ones people spit out.  I knew he was due for a redo, but it took me a while to figure out what to make to compensate for something so horrific.  Man whore bars – perfect!

man whore bars | pale yellow {chocolate chip cookie, oreo, brownie, peanut butter cups, rice krispy treats, & ganache}I doubt Teddy is a man whore, but any male teacher gets to play the roll as we work in a female dominated profession.  Lunch most days consists of several ladies and one or two token men; they love it!

man whore bars | pale yellow {chocolate chip cookie, oreo, brownie, peanut butter cups, rice krispy treats, & ganache}Man whore bars are a take on the slutty brownie.  Women need not be continually shamed for their practices while men get off without a second thought for their behavior.  What women do or do not do is no one’s business; slut shaming should stop especially when men can be sluts too.  All seriousness aside, here is the answer to a slutty brownie – a man whore bar with more layers of naughtiness.

man whore bars | pale yellow {chocolate chip cookie, oreo, brownie, peanut butter cups, rice krispy treats, & ganache}We start with a chocolate chip cookie dough bottom.  I chose store bought dough, which is a rare occurrence in my life, shocking I know, but I felt it justifiable.  Next is Oreos.  Oreos are round and leave gaps.  By cutting them in half and carefully arranging them, there is better coverage.  When Oreos are baked in bars or cupcakes they become softer and better.  Covering the Oreos in brownie batter ensured the Oreos would be perfectly soft and baked into the brownies.

man whore bars | pale yellow {chocolate chip cookie, oreo, brownie, peanut butter cups, rice krispy treats, & ganache}If you stopped here, you would have a perfectly lovely slutty brownie, but we’re not stopping, we’re taking things farther, too far even.  Chocolate and peanut butter?  YES!  Some gooey rice crispy treats to hold in the peanut butter cups?  Absolutely.  All that is needed is a little ganache to hold it all together.  Done.  Open your mouth and take a big bite.  It’s OK to be a whore, sometimes you need all the desserts at once!

man whore bars | pale yellow {chocolate chip cookie, oreo, brownie, peanut butter cups, rice krispy treats, & ganache}One Year Ago – Strawberry Sparkler

Print the Recipe!

Man Whore Bars
Adapted from Baker’s Royale via Endless Simmer
Brownie portion from MMMMMM Brownies
Yield – 36 pieces (9 x 11 pan)

16 ounces chocolate chip cookie dough (you could make your own, but this is a 6 layer bar, buy if necessary, no guilt here!)
1 package Oreos
1/2 cup sugar
2 tablespoons butter
2 tablespoons water
1 teaspoon espresso powder
12 ounces (1 bag) semisweet chocolate chips
2 eggs
1/2 teaspoon vanilla
2/3 cup flour
1/4 teaspoon baking soda
1/2 teaspoon Kosher salt
12 ounce bag Reese’s mini peanut butter cups
10 ounces mini marshmallows
3 tablespoons butter
4 cups rice crispy cereal
8 ounces semisweet chocolate chips
3/4 cup heavy cream
2 tablespoons unsalted butter
pinch of salt

  1. Preheat the oven to 350 F.  Line a 9 x 13” pan with parchment paper and leave extra hanging over the sides.
  2. Press the cookie dough evenly over the bottom of the pan.
  3. Cut half the Oreos in half and line the outside of the pan with cut sides touching the pan.  Use the whole Oreos in the middle.  Set aside.
  4. In a medium sauce pan melt the bag of chocolate chips with 1/2 cup sugar, 2 tablespoons butter, 2 tablespoons water, and 1 teaspoon espresso powder.  Stir and heat until melted.
  5. Let cool slightly and then stir in the eggs one at a time.  Stir in the vanilla.
  6. Stir in the flour, soda, and salt until just combined.
  7. Pour over the Oreos and spread evenly.
  8. Bake for 18-20 minutes or until the brownies are set.
  9. While the brownies are baking, unwrap and chop up the Reese’s peanut butter cups.
  10. Also make the rice crispy treats by melting the marshmallows and 3 tablespoons of butter in a large pot.  Stir in the cereal to coat
  11. Spread the Reese’s as evenly as possible over the hot brownies.  Things will get melty, but that’s fantastic!
  12. Press the rice crispy treats as gently as possible over the melting peanut butter cups.  The whole bar will feel soft, but keeping pressing and spreading as evenly as possible.
  13. Let the bars cool for about 20 minutes.
  14. To make the ganache, heat the cream until scalding and then pour over the 8 ounces of chocolate.  Allow the mixture to sit for a few minutes and then stir to melt.  Stir in the 2 tablespoons of butter and salt.
  15. Spread over the top of the rice crispy treats.
  16. All the bars to cool and harden overnight in the fridge.
  17. Trim the rounded edges of the bars and then cut into pieces.  These are tall, dense, and rich pieces, so smaller pieces are better.  Let people eat two small pieces rather than not finishing a piece that is too large.
  18. Store in the fridge.

man whore bars | pale yellow {chocolate chip cookie, oreo, brownie, peanut butter cups, rice krispy treats, & ganache}

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