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Moira: Mint Chocolate Chip Ice Cream cake

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Moira: Mint Chocolate Chip Ice Cream cake

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Cake

1

box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix

Water, butter and eggs called for on cake mix box

Filling

6

cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened

Frosting

1 1/2

cups whipping cream

2

tablespoons powdered sugar

4

drops green food color

Make With
Betty Crocker Cake Mix

Steps

1

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.

2

Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.

3

Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.

4

On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.

5

In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

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4 tablespoons unsalted butter at room temperature

1/2 cup + 2 tablespoons granulated sugar
1/4 cup whole milk
1 large egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
finely grated zest of half a lemon
3/4 cup + 1 tablespoon all-purpose flour divided1 cup frozen raspberries coarsely chopped

Raspberry buttercream

1 cup frozen raspberries defrosted and drained
12 tablespoons unsalted butter at room temperature
2 to 2 1/2 cups powdered sugar
1 to 2 tablespoons milk or heavy cream
1/8 teaspoon salt or more to taste

https://itsybitsykitchen.com/raspberry-cupcakes/

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These raspberry cupcakes are a simple vanilla cupcake studded with raspberries and topped with a super creamy raspberry buttercream. There's a taste of summer in every bite!
OH EM GEE. You guys, these raspberry cupcakes! It took me about three hundred tries to get them just right.

I felt like Goldilocks; this batch is too hard, this batch is too soft. . .but finally I found the just-right version. The texture is perfect and they're just PACKED with raspberry! I'm talking every.single.bite is raspberry-filled.

And the raspberry buttercream on top? Let's just say I hope you like it because A) I LOVE IT and B) I have a few more recipes coming that use the same frosting.I recommend making a double batch because you'll be tempted to eat most of it with a spoon.

Unless you're blessed with better self control than I have 🙂

Why you'll love these raspberry cupcakes:

The cupcakes call for frozen raspberries so you can enjoy them all year!

You don't need a stand mixer to make them!

They freeze beautifully so you can always have cupcakes on hand

How to make raspberry cupcakes

Beat room temperature butter and granulated sugar together

Add an egg and a few other ingredients

Beat to combine

Use a rubber spatula to fold in all-purpose flour

(The coating of flour helps keep the berries from sinking to the bottom of the cupcakes while they're baking.)

Place frozen raspberries and a little flour in a bowl

Stir to coat the berries

Note: after you fold in the berries, the batter will be very thick. This is fine-don't panic!

Cool the cupcakes completely before frosting them.

Baker's tip: If you prefer to divide your work up over a couple of days, you can store the cupcakes overnight at room temperature covered with plastic wrap. Don't cover the cupcakes until they've cooled completely!

Fold the flour-coated berries into the cupcake batter

Divide between muffin cups and bake!

How to make raspberry buttercream

If you don't mind seeds in your frosting you can skip pressing the puree through a sieve.

Use a rubber spatula to push as much of the puree through the sieve as you can, leaving only the seeds behind.

Cool the puree, then continue with the frosting. If you don't cool the puree before making the frosting your frosting will melt!

Cook pureed raspberries until thick

Press the thickened puree through a fine mesh sieve to remove the seeds

Note: if your berries are really sweet you may want to add more salt than the recipe calls for; it's up to you and your taste buds.

Baker's tip: You can make the frosting ahead of time and store it in the fridge (covered!) overnight. When you're ready to frost your cupcakes, beat the frosting with a mixer on high speed until it's a spreadable/pipe-able consistency. You may need to add a tablespoon or two of milk if the frosting is too thick.

Can I use fresh raspberries in these cupcakes?

Sorry, no. They need to be frozen or they completely fall apart when you stir them into the cupcake batter.

However if you only have fresh raspberries, you can just pop them in the freezer until they're frozen solid and then use them. (That's actually what I do because I think fresh berries taste better than the ones you buy already frozen.)

Beat room temp butter until creamy

Beat in powdered sugar, milk, and salt

Beat in the puree to combine

But the good news is that using frozen berries ensures you can make these raspberry cupcakes year-round!

How to store your cupcakes

Frosted raspberry cupcakes can be stored at room temperature (covered) for up to 2 days, however they taste best the first day or so. You can also store them in the freezer, tightly wrapped, for up to 2 months.

When I freeze frosted cupcakes I always do a "flash freeze" first to set the frosting: I set the cupcakes on a baking sheet then freeze them for about 30 minutes, until the frosting is totally hardened.

That way I can wrap them up tightly with plastic wrap and freezer paper but the frosting isn't smushed (technical term).

A few more cupcake recipes
Ice Cream Cone Cupcakes
Lemon Curd Cupcakes
Strawberry Mimosa Cupcakes
Strawberry Cheesecake Cupcakes

Did you make these raspberry cupcakes? That's great! Let me know what you think with a comment and a rating below. Then post a pic on Insta! Tag @theitsybitsykitchen so I can see your beautiful creations!

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Raspberry Cupcakes with Raspberry Buttercream

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These raspberry cupcakes are a simple vanilla cupcake studded with raspberries and topped with a super creamy raspberry buttercream. There's a taste of summer in every bite! OH EM GEE. You guys, these raspberry cupcakes! It took me about three hundred tries to get them just right.

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hehehehe icebox cake

7-1/2 graham crackers, broken in half (15 squares)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup quartered strawberries
1/2 cup blueberries
1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted

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temerary
DOUGH

2 cups all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

1 teaspoon salt

3 tablespoons butter, softened (Optional)

¾ cup milk

1 egg

Filling:

½ cup white sugar

½ cup brown sugar

1 tablespoon ground cinnamon

Cream Cheese Frosting:

1 cup confectioners' sugar (Optional)

4 ounces cream cheese, softened (Optional)

¼ cup butter, softened (Optional)

½ teaspoon vanilla extract (Optional)

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Chowhound - The Site for Food Nerds: Cooking Tips, Culinary How-To’s, & More.

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Chowhound is the site for food nerds - from expert chef tips to culinary how-to’s, helpful ingredient lists, baking science, and more.

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½ cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

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8 tablespoons (1 stick) unsalted butter, melted and cooled

1 ¼ cups sugar

3 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

½ teaspoon salt

1 ¾ cups all-purpose flour

⅓ cup milk

1 cup miniature chocolate chips

1 cup chopped walnuts

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1 can pumpkin. 1 can eagle brand condensed milk. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 2 large eggs. 1 unbaked pie crust.

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This was the recipe i found. It looks cool and it was the hardest I could find

https://www.foodandwine.com/recipes/rainbow-cake

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Get the recipe for Rainbow Cake from Food & Wine.

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link:

https://tastesbetterfromscratch.com/peach-cobbler/

Ingredients:

▢

5 peaches , peeled, cored and sliced (about 4 cups)

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3/4 cup granulated sugar

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1/4 teaspoon salt

For the batter:

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6 Tablespoons butter

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1 cup all-purpose flour

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1 cup granulated sugar

▢

2 teaspoons baking powder

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1/4 teaspoon salt

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3/4 cup milk

▢

ground cinnamon

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This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it's made with fresh or canned peaches so you can enjoy it all year round! It's one of my favorite family recipes from my mom, and although I am bias, I think it's the best of the best!

Peach Cobbler

Peach season is pretty much the best time of the year, am I right?! I love going to "pick your own" farms or buying a large box from a local vendor. Peaches are one of those things I could never get sick of! I have too many favorite peach recipes that I rotate through them each season, starting with my favorite homemade Peach freezer jam.

This peach cobbler recipe comes from my mom, and it is a family favorite recipe she made for us all the time growing up! The best part about it is that it literally takes 5 minutes to throw together! My mom often used a quart jar of homemade canned peaches, but you can also use fresh peaches!

How to easily peel peaches:

I've found the easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you wont even need a knife!

How to make Peach Cobbler:

Add the sliced peaches, sugar and salt to a saucepan and stir to combine. Cook on medium heat for just a few minutes, until the sugar is dissolved and helped to bring out some juice from the peaches. Remove from heat and set aside.

Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.

Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

Bake at 350 degrees for about 40 minutes. Serve warm, with a scoop of ice cream, if desired.

How to store and reheat peach cobbler:

Peach cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered, in the fridge for 4-5 days.

To reheat peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through. (Place tinfoil over it if it's browning too much).

Tell me this isn't the epitome of comfort food desserts?! A bowl of warm peach cobbler served with a small scoop of vanilla ice cream on top is seriously my idea of heaven.

Check out other Dessert Recipes. Some of my favorite peach recipes include:

Recipe

Did You Make This Recipe?

RATE and COMMENT below! I would love to hear your experience.
*I first shared this recipe in August 2014. Updated July 2018. This post contains affiliate links.

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This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it's made with fresh or canned peaches, so enjoy it year-round!

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3 eggs,
1 cup granulated sugar,
1/2 teaspoon ground cinnamon,
2/3 cup pumpkin puree,
3/4 cup all-purpose flour,
1 teaspoon baking soda,
2 tbsp butter,
8 oz cream cheese,
1 cup confectioners sugar,
1/4 tsp vanilla extract

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Gianna - Gluten Free chocolate Peanut Butter cake

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Gianna - Gluten Free chocolate Peanut Butter cake

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Gluten-Free Chocolate Peanut Butter Cake - Gluten Free Stories _ Low FODMAP & Gluten-Free Recipes

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1 ¼ cups | Gluten-Free Flour Mix
½ cup | Buttery Spread
½ teaspoons | Salt
2 tablespoons | Ice Water
5 cups | Fresh Peaches
⅔ cup | Sugar
4 tablespoons | Cornstarch
1 tablespoon | Lemon Juice
¼ teaspoon | Cinnamon
1 | Egg White (beaten)
1 tablespoon | Sugar

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Mix peaches, sugar, cornstarch, lemon juice, and cinnamon together and pour this into the prepared pie crust.

Follow directions below for top pie crust and baking.
Pie Crusts: (these directions look long but are actually very easy)
Start by taking 1/2 cup of buttery spread (Smart Balance or Earth Balance) and spread it out in small chunks on a freezer-safe plate. Put the plate with the buttery spread in the freezer for at least 30 minutes.

In a food processor put in gluten-free flour mix, frozen buttery spread chunks, and salt and pulse until crumbly. Add in one tablespoon of ice water and pulse. Add one more tablespoon of ice water and pulse until it forms into a ball. If not using a food processor mix in a bowl with a pastry cutter or two forks.
Rolling Out The Pie Dough:
Take the ball of pie dough and any stray pieces of dough and place them on a piece of parchment paper. Pat out into a round patty.

Place a second piece of parchment paper over the pie dough and using a rolling pin roll out to the size you need. I have a plastic mat that shows the size of the pie pan so that it's easy to know how big to roll it. If you don't have something like that simply turn your pie pan over on top to see how big you need it to be. You'll want it a little larger than your pie pan.
Placing the Pie Crust into the Pie Pan:
Carefully pull off the top parchment paper and then holding the bottom layer of parchment paper turn your pie crust over onto your pie pan and then slowly let it form to the inside of your pie pan. Remove the parchment paper slowly. You may need to tear it in strips to get it off. Repair any tears that might happen by pushing the dough together with your fingers and then gently smooth out.

Leave a nice amount of dough around the top edge of the pie pan but cut off any excess that is just hanging off. Save any pieces that you cut off in case you need to use it to repair any areas.

Put the pie crust in the refrigerator to chill for 30 minutes.

Make the second pie crust.

Roll out the second pie crust the same as before. Place this with the parchment paper on a flat cookie sheet that will fit in your refrigerator. Put this in the refrigerator for 30 minutes.
Putting the Pie Together:
After 30 minutes preheat your oven to 450°.

Remove the pie pan from the refrigerator and place the peach mixture evenly in the pie crust.

Remove the second pie dough from the refrigerator. If you want the top crust to be whole ahead and place it on the pie and seal. Cut a few slits in the top to let the steam escape.

Brush a beaten egg white over the crust and sprinkle with sugar.
Making a Lattice Top Design:
If you want to do a lattice design cut the dough into strips. I used a pizza cutter but if you have one of those darling pinked pastry cutters use one of those for extra beauty!

Place the strips across the pie like a basket weave. Some of my strips did break but the dough is very easy to pinch back together. Seal the edges of the pie crust and decorate the edge using your fingers or use a fork to pinch together.

Brush a beaten egg white over the crust and sprinkle with sugar.
Baking Instructions:
Bake the pie at 450° on the lowest rack for 10 minutes. Reduce temperature to 350° and bake for 40-45 more minutes.

While it's baking check on it a few times to make sure your top crust isn't burning. My oven bakes hotter in the back so I usually rotate my pie a couple of times during the baking.

Let it cool for a couple of hours to set up. But if you want it warm go ahead and cut into it after about 30 minutes or so.

Once it's cooled it can be stored covered on your counter. After a day or two store any remaining pie in the refrigerator.

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Gluten-Free Peach Pie Recipe (Dairy-Free)

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Mix peaches, sugar, cornstarch, lemon juice, and cinnamon together and pour this into the prepared pie crust. Follow directions below for top pie crust and baking. Pie Crusts: (these directions look long but are actually very easy) Start by taking 1/2 cup of buttery spread (Smart Balance or Earth Balance) and spread it out in small chunks on a freezer-safe plate.

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1 cup (250ml) water

1/4 cup (56g) unsalted butter, diced into small cubes

1 Tbsp (13g) granulated sugar

1/4 tsp salt

1 cup (141g) all-purpose flour (scoop and level to measure)

1 large egg

1/2 tsp vanilla extract

Vegetable oil, for frying

For coating

1/2 cup (100g) granulated sugar

3/4 tsp ground cinnamon

here's the link to the page

https://www.cookingclassy.com/churros/

copy it i guess :P

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Churros (Homemade Recipe with Step by Step Photos) - Cooking Classy

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These are the best churros! Crispy on the outside, soft and tender on the inside. Includes step by step photos and tips so you can perfect them!

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1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury)

20 Oreo cookies, plus more for topping

2 (8-oz.) blocks cream cheese, softened

1/2 c. granulated sugar

2 large eggs

1/2 tsp. pure vanilla extract

Warm caramel, for drizzling