All shall be revealed in time…
1 cup heavy cream
1/2 cup buttermilk
1/2 cup butterscotch schnapps
1/3 cup sugar (or honey powder)
1/2 butterscotch (I use whichever butterscotch recipe I have recently made)
dash of salt
Mix all of the above well… Pour into an ice cream machine and let it churn! The consistency is a bit more liquidy than normal. Wait approximately a half hour to and hour (depending on how churned you want your ice cream to be). Pour into an airtight container and store in a freezer overnight. Ready to eat!
Just preparing some butterscotch sauce for another dish, but since I am adapting from another recipe I figured I’ll post what I actually used here.
1 cup of light brown sugar
2 TBSP rum
Put the above into a saucepan and bring to a boil. Continue boiling while stirring often for 2 / 3 minutes.
Remove from heat & stir in:
5 TBSP butter
1 TBSP apple cider vinegar
1/4 tbsp salt
1/4 cup of heavy cream
1 TBSP rum
Stir until smooth; turn up heat until mixture boils. Continue stirring for 1 minute; turn off heat.
Pour butterscotch sauce into airtight container and refrigerate overnight.
Ugh Ugh Ugh.
I really wanted to create a spectacular dessert to emulate the film “Inside Out” and I thought creating a chocolate bomb would have been the perfect solution.
If you don’t know what a “chocolate bomb” is, I highly recommend watching this video and then come back to the site…
Have you watched it yet?
So in a perfect world I would have created the mini-blueberry cheesecake to be inside the chocolate bomb, and then with hot chocolate syrup people could pour onto the chocolate sphere, melt it to gain the treat inside. Ideally by creating a “chocolate bomb” dessert to emulate “Inside Out” there would be multiple ways to break into the chocolate sphere:
– Anger: Using an eating utensil and cracking the sphere open
– Joy: Using the hot chocolate syrup and pouring over the top of the sphere
– Disgust: Simple removing the sphere rather than melting / destroying it
– Fear: Not eating the sphere at all and just grab one of the extra mini-cheesecakes
Nope. Not. At. All.
Could not find (granted this was rather last minute) a sphere mold that I could use that was large enough for what I wanted to do.
So what did I do?
I decided that I was going to move forward in creating the mini-blueberry cheesecakes and instead of the “chocolate bomb” idea, I would dip the cheesecakes in various colors of candy melt and have sphere-ish globs instead…
Yes, a mouthful and a mouthful of yum if my friends are to be believed… so how did I come up with this concoction?
3 cups heavy cream
1 cup of your favorite merlot
1 cup of sugar (or honey powder)
1 cup of fresh raspberries
1/2 bag of chocolate chips (I used semi-sweet)
Fairly simple ingredients… and the instructions not that difficult either:
1. Soak the raspberries in the merlot overnight in the fridge
2. puree the merlot / raspberries
3. strain the puree mix to remove the seeds
4. add heavy cream and sugar and mix
5. pour the mix into the ice cream churner / machine for a half hour or until preferred consistency
6. when ice cream is churned then either pack into container and place in freezer or start eating!
Over the past year I have been trying out recipes and stretching my cooking and baking wings. Some of these recipes have been posted and any variations have also been posted. However, some of my inspiration have come from other food / recipe blogs that I keep up with over the years.
SWEETS, SWEETS and MORE SWEETS
CONFESSIONS OF A COOKBOOK QUEEN
I’m a prime example that even the most imperfect people can create fabulous things in the kitchen.
I have no formal training, other than some cake decorating classes I took a few years back at Michaels craft store. I do some cake and cookie decorating from my home, and I feature those projects from time to time. Mainly though, I just want to present good recipes in a very approachable way.
THE COLLEGIATE BAKER
I’ve been baking and writing this blog for about a year-and-a-half, but I still consider myself an amateur baker and definitely an amateur photographer. I do a lot of experimenting and baking for fun. I’ve learned a lot since I started, though, and I’ve definitely seen an improvement in my baking and blog posts. Hopefully I’ll continue down this path and I hope you enjoy reading about it!
Earlier in the summer, I decided to clear out my alcohol stores… since I was already running low on the Butterscotch Schnapps, I figured it was time to clear that out. Which I did, and the below recipe was just a quick idea I put together and it turns out that people enjoyed it…
So here you go!
Butterscotch Schnapps Ice Cream
A friend of mine came to visit one weekend and on the way had stopped by to get some coffee at a Starbucks, he called me to ask if I was interested in anything. Promptly I replied that I wanted the following order:
Tall inside a Grande White Chocolate Mocha Frappucino with extra Whipped Cream and Javachips
Yes, I know I am terribly picky. I blame the “yuppie” in me.
Anyway, he brought the drink, and by the end of the evening I found that I never touched it and it was starting to melt quite a bit.
Since I was too lazy to drink I figured I would turn it into ice cream… and how did I achieve such an endeavor?
Well… In addition to the “Tall” drink… which I am going to approximate as about a cup and half… I also added:
– 3 cups of heavy cream
– 1-1/2 cup of honey powder (or sugar if you’d like)
– a dash of vanilla extract
Mix together, toss into an ice cream churner machine and go to town.
Time to make Starbucks coffee ice cream. Fairly simple mix and I ended up with quite a bit of ice cream that I ended up giving away and the response to said ice cream was overwhelming positive.
Seriously… sometimes I feel like I could just toss anything together and chances are it would come out good in the end…