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Homemade Whipped Cream

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Homemade Whipped Cream

Even if you aren’t skilled in the kitchen, everyone can make homemade whipped cream. It’s incredibly easy! I have no idea why anyone would want that “whipped topping” stuff. If you have a mixer with a whip attachment you are set!

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Chocolate Cream Cupcakes

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When my niece was living with me I would see the occasional prepackaged junk food lying around the house at times. I noticed that chocolate cream cupcake that I loved so much as a child and teenager just hanging out in my pantry one day. I sort of rolled my eyes at it, since I kind of pride myself on homemade baked goods. But I quickly remembered I loved them when I was that age too and just ignored it, hoping she would eat it soon so I wouldn’t have to look at it any longer. Well she moved out soon after that and I noticed the junk food, (including that chocolate cupcake) were gone! I thought great now everything is as it should be. Come to find out my husband actually ate it and he said it wasn’t as good as he remembered. That motivated me to make something similar, but homemade. I then remembered a recipe I saw in Cook’s Country that was similar, so I gave it a try. The results were amazing! I promise you will never want those prepackaged, processed versions after having these. But don’t take my word for it, try them yourself and let me know what you think.

Chocolate Cream Cupcakes
Chocolate Cream Cupcakes
Chocolate Cream Cupcakes

Chocolate Cream Cupcakes

Chocolate Cream Cupcakes

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Chocolate Cream Cupcakes

Yield 12

TIP: For an accurate measurement of boiling water, bring a full saucepan of water to a boil, then, measure out the desired amount.

Ingredients

CUPCAKES

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup boiling water
  • 1/3 cup unsweetened cocoa
  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon instant espresso granules
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

FILLING

  • 3 tablespoons water
  • 3/4 teaspoon unflavored gelatin
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1 1/4 cup marshmallow cream

GLAZE

  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons unsalted butter

Instructions

CUPCAKES

  1. Adjust oven rack to middle position, heat oven to 325 degrees. Spray 12 cup cupcake pan with vegetable oil spray and flour, or line with cupcake liners. Combine flour, baking soda and salt in bowl and set aside. Whisk water, cocoa, chocolate chips and instant espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among prepared cupcake pan. Bake until toothpick inserted in center comes out with a few crumbs attached, 18 to 22 minutes. Let cupcakes cool in pan on wire rack for 10 minutes, then turn over onto wire rack to cool completely.

FILLING

  1. Pour 3 tablespoons water in large bowl and sprinkle gelatin on top, let sit until gelatin softens, about 5 minutes. Microwave gelatin until bubbly around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla and salt until combined. Let mixture cool until warm, about 5 minutes, then whisk in marshmallow cream until smooth. Refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow cream to a bowl. Prepare pastry bag with Wilton cake decorating tip #2 and fill bag with cream. Set aside until ready to use.

GLAZE

  1. Microwave chocolate and butter in medium bowl for 1 1/2 to 2 minutes, stirring every 30 seconds. Let glaze cool to room temperature, about 10 minutes.
  2. Insert tip of paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone portion, leaving a circular disk of cake. Fill cupcakes with 1 tablespoon marshmallow filling. Replace tops, frost with 1 tablespoon of glaze and let sit 10 minutes. Using prepared pastry bag, pipe curlicues across glazed cupcakes and serve.

Notes

Cupcakes can be stored at room temperature for up to 2 days.

Courses Dessert

Cuisine American

 

Cream of Tomato Soup

By 1 Comment

I am trying to enjoy what is probably the last few weeks of cooler weather here in Houston with some belly warming soups. This past week I had a craving for some good ole’ fashioned comfort food! My choice….. Cream of Tomato Soup. Pair it with a grilled cheese and ham sandwich and you have a soul-warming meal.
Cream of Tomato Soup

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Cream of Tomato Soup

Yield 6

Ingredients

SOUP

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2-28 ounce canned organic whole peeled tomatoes, not drained
  • 1/2 cup beef stock
  • 1 teaspoon sugar
  • 1 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1 1/2 cups organic heavy cream

GARNISH

  • 1 medium tomato, cored, seeded and finely chopped
  • Chopped fresh parsley
  • Heavy cream

Instructions

  1. In a large saucepan, over medium heat melt the butter. Add onion and garlic and sauté for about 5 minutes or until tender. Stir in the tomatoes, beef stock, sugar, salt, baking soda, pepper and nutmeg. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
  2. Transfer soup to a food processor or blender, cover and puree until smooth. Return the soup to the pan and stir in the cream. Cook over medium-low heat for about 5 minutes but do not boil. Ladle soup into bowls and garnish with chopped tomatoes, parsley and a swirl of cream.

Courses Main

Cuisine American

Nutrition Facts

Serving Size 1

Amount Per Serving

Calories 288

% Daily Value

Total Fat 23 g

35%

Saturated Fat 16 g

80%

Cholesterol 86 mg

29%

Sodium 855 mg

36%

Total Carbohydrates 13 g

4%

Dietary Fiber 3 g

12%

Sugars 8 g

Protein 1 g

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

Adapted from The Ultimate Soup Cookbook

Banana Cream Pie

By 1 Comment

My husband and I had invited some family over for hamburgers this past Sunday and I wanted to make something sweet for the occasion. It was also my Birthday on Saturday and I was having too much fun to plan a dessert in advanced so at the last minute I had to come up with something.  My husband would be going to the grocery store later and asked if I wanted him to pick up a cake from the grocery store? Feeling a bit offended, I rolled my eyes and said no, I will find something to make. And I found this Banana Cream Pie from Dorie Greenspan’s book Baking From My Home To Yours.

I choose to use a premade pie dough for time purposes. I am still trying to perfect my homemade pie dough. I have not done so yet, but practice will make perfect!!!

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Banana Cream Pie

Yield 12

Ingredients

FOR THE CUSTARD

  • 2 cups whole milk
  • 6 large egg yolks
  • ½ cup (packed) light brown sugar, pressed through a sieve
  • 1/3 cup cornstarch, sifted
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, cut into bits
  • 3 ripe but firm bananas
  • 1 9-inch single crust pie dough, fully baked and cooled

FOR THE TOPPING

  • 1 cup cold heavy cream
  • 2 tablespoons confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream

Instructions

  1. TO MAKE THE CUSTARD: Bring the milk to a boil. Stir occasionally.
  2. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the brown sugar, cornstarch, cinnamon, nutmeg and salt until well blended and thick. Whisking without stopping, drizzle in about ¼ cup of the hot milk, this will temper, or warm the yolks so they won’t curdle, then still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and whisk constantly. Bring the mixture to a boil. Boil, still whisking, for 1 to 2 minutes before removing from the heat.
  3. Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and custard is smooth and silky. You can either press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard until cold or, if you want to cool the custard quickly, put the bowl into a larger bowl filled with ice cubes and cold water and stir occasionally until the custard is thoroughly chilled, about 20 minutes. If it’s more convenient, you can refrigerate the custard, tightly covered, for up to 3 days.
  4. When you are ready to assemble the pie, peel the bananas and cut them on a shallow diagonal into ¼ inch thick slices.
  5. Whisk the cold custard vigorously to loosen it, and spread about one quarter of it over the bottom of the pie crust, it will be a thin layer. Top with half of the banana slices. Repeat, adding a thin layer of custard and the remaining bananas, then smooth the rest of the custard over the last layer of bananas.
  6. TO MAKE THE TOPPING: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners’ sugar and vanilla extract and continue to beat until the cream holds firm peaks. Switch to a rubber spatula and gently fold in the sour cream.
  7. TO FINISH: Spoon the whipped cream over the filling and spread it evenly to the edges of the custard. Serve, or refrigerate.

Notes

This pie is best served the same day it is made.

Courses Dessert

Cuisine American

Lemon and White Chocolate Mousse Parfaits with Strawberries

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I usually do a cake or something heavy like chocolate for dessert. But this time I wanted to do something different, something light or lighter I should say. I saw this recipe in Bon Appetit magazine the April 2009 issue and thought that it looked light and sexy!!! Perfect for Valentine’s day dessert.

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Lemon and White Chocolate Mousse Parfaits with Strawberries

Ingredients

  • 5 large egg yolks
  • ½ cup sugar
  • ½ cup fresh lemon juice
  • 4 teaspoons finely grated lemon peel
  • Pinch of salt
  • ¼ cup plus 2 2/3 cups chilled heavy whipping cream
  • 1 3.5-ounce bar high quality white chocolate (such as Lindt or Perugina), finely chopped
  • 5 cups sliced strawberries, about 2 pounds

Instructions

  1. Whisk egg yolks, sugar, lemon juice, lemon peel and salt in a medium metal bowl to blend. Set the bowl over a saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160 F to 170 F, about 6 minutes. Remove the bowl from over the water. Cool lemon mousse base to room temperature.
  2. Combine ¼ cup cream and white chocolate in another metal bowl. Set the bowl over a saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until chocolate is melted and smooth. Cool the white chocolate mousse base to room temperature.
  3. Beat remaining 2 2/3 cups cream in a large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
  4. Layer scant ¼ cup lemon mousse in each of 8 parfait glasses or wineglasses (or even martini glasses), top with 2 tablespoons strawberries. Layer scant ¼ cup white chocolate mousse over strawberries. Repeat layering 1 more time.

Notes

DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill.

Courses Dessert

Cuisine American

 

 

Banana Brickle Cream Pie

By 1 Comment

You won’t miss the cream pies made with the instant pudding after eating this one. This is my favorite banana cream pie. I found this recipe in Diner Desserts by Tish Boyle.

“This pie is a slight variation of the Cadillac of cream pies. The addition of brickle adds a little crunch to an otherwise creamy and always scrumptious diner standard.”

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Banana Brickle Cream Pie

Ingredients

CRUST

  • Your favorite pie crust recipe

BANANA FILLING

  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 2 tablespoons unsalted butter, cut into tablespoons
  • 1 teaspoon vanilla extract
  • Pinch of ground cardamom (optional)
  • 3 ripe, medium-sized bananas
  • 1 teaspoon fresh lemon juice

GARNISH

  • 1 3/4 cup heavy cream
  • 3 tablespoons confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons English toffee bits such as Bits O' Brickle

Instructions

  1. Make the pie crust pastry as directed and use half of it to line a 9-inch deep dish pie plate. (Store the remaining disk for another use.) Fully bake the pie crust and let cool completely on a wire rack.
  2. To make banana filling, in a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until well combined; set aside. In a medium saucepan, bring the milk to a gentle boil over medium-low heat. Remove the pan from the heat and whisk about 1/2 cup of hot milk into the yolk mixture, then return the yolk mixture to the saucepan. Place over medium-high heat and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and whisk in the butter pieces until melted. Whisk in the vanilla and cardamom, if using. Quickly strain the custard through a fine-mesh sieve into a medium bowl. Half-fill a large bowl with ice cubes. Add cold water to cover the cubes. Place the smaller bowl of custard in the ice "bath" and allow to cool, stirring occasionally, for several minutes.
  3. Peel the bananas and slice them 1/4 inch thick into a medium bowl. Add the lemon juice and toss gently to coat. Arrange the banana slices in an even layer in the bottom of the baked pie crust, pressing down on them lightly. Scrape the cooled custard filling over the bananas and smooth the top into an even layer with a spatula or the back of a spoon. Refrigerate the pie for at least 2 hours before topping and serving.
  4. To garnish the pie, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar and vanilla. Beat until the cream forms soft peaks. Scrape the cream into a pastry bag fitted with a large star tip. Pipe the cream over the custard in large rosettes, covering it completely. Sprinkle with the toffee bits. Serve the pie the day it is made.

Courses Dessert

Cuisine American

 

Incredible Chocolate-Peanut Butter Pie

By 1 Comment

I found this recipe in the book Diner Desserts by Tish Boyle. I changed it up just a little. The first time I made this, the Nutty Wafer Crust just didn’t work for me. So I just used my favorite pie dough recipe and there you have it. I think I like it better this way with a pie dough pastry crust then with a cookie crust.
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Incredible Chocolate-Peanut Butter Pie

Ingredients

CRUST

  • Your favorite pie dough recipe prepared fully baked

CHOCOLATE - PEANUT BUTTER FILLING

  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 1/2 cups whole milk
  • 3 large egg yolks
  • 3/4 cup crunchy peanut butter
  • 2 ounces semisweet chocolate, chopped
  • 1 1/2 cups heavy cream

WHIPPED CREAM TOPPING

  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1/4 cup chopped unsalted roasted peanuts

Instructions

  1. To make the chocolate-peanut butter filling, in a medium saucepan, stir together the sugar and the cornstarch until well combined. Gradually whisk in the milk and egg yolks until smooth. Place over medium heat and bring to a gentle boil, whisking constantly. Continue to whisk for another minute, or until the mixture is thick. Remove from the heat and whisk in the peanut butter.
  2. In a small bowl, combine 1 cup of the hot peanut butter mixture with the chopped chocolate and stir until the chocolate is melted. Scrape the mixture into the baked crust. Cover with plastic wrap, pressing directly into the surface, and chill for 1 hour, or until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill for 45 minutes, or until cool but not set.
  3. In a medium bowl, using a handheld electric mixer, beat the cream until soft peaks form. Using a rubber spatula, gently fold the cream into the cooled peanut butter mixture. Remove the plastic wrap. Scrape the mixture onto the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill for 1 hour, or until set.
  4. To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar. Beat until the cream form evenly over the pie filling. Use the spatula to swirl the cream attractively over the pie. Sprinkle the peanuts over the cream. Chill pie before serving.

Courses Dessert

Cuisine American

Cassie

By 2 Comments

Ok, last minute cakes are getting to be my specialty. Here is another last minute cake. I think I found out 4 days before it was due. So after work for the next 3 days I worked on this cake. It was for my Father-in-Laws wedding. I went off of what the bride told me over the phone. No pictures and my best guess of simple and classy. Here is what I came up with. The colors of the wedding were dark red and cream. The plan was to make the cake a cream color and do the piping in white. So I looked at my gel colors and saw a Wilton one that was Copper, and noticed it had “(light skin color)” next to the color, perfect for a cream color, or so I thought. Yeah it came out a very light pink lol. Oh no. I diluted it as much as possible hoping the bride wouldn’t notice or care. When I got the cake topper I thought PERFECT! It really goes well with the cake color. And then when I saw the bride the cake matched her dress!!! PERFECT!!! What a happy mistake.

Now, I had some problems with the bottom tier of buttercream. I kept messing it up so that’s why its not as clean and straight as the top. I tried to do an even ribbon of buttercream for the base and well it looked horrible. I decided to do the round dots. And you know what those looked like?…….. the brides pearl necklace!

Congratulations to Cassie and James!!!