Cotton Candy frap!

Cotton Candy Frappucchino! 

Aloha Cookie Monsters! Today I bring you a new recipe! I love Cotton Candy anything, and if you did not know that, you need to start reading my blog better! And nothing will ever top The Starbucks Cotton Candy Frappucchino. So I am going to teach you how to make one at home. Because really, who wants to pay $5 for a venti Cotton candy frap. And yes I get a venti because I like food.

So lets start!

You will need:

• 3/4 cup ice
• 3/4 cup milk preferably whole milk. (regular milk will work though.)
• 3 tablespoons of raspberry syrup. (I totally recommend the Tornai brand)
• 3 scoops of vanilla bean ice cream (regular ice cream will not work.)
• whipped cream (optional)

All you need to do is put all of the ingredients in a blender, pop the lid on, blend and then top with whipped cream when your done!

I will talk to you all again in my next post! Until then Aloha!

D.I.Y. Vanilla Buttercream frosting!

Hello Cookie Monsters! Sorry for my absence! But I am coming at you with a new recipe today! Who doesn't love a nice creamy frosting on top of their cupcake? Not anybody that I know! 

I will try my Cookie Monsters to being to post more regularly again. But this year I'm in 8th grade and I am taking every honors class being offered at my school, and that means lots of homework, so that takes up lots of my time these days!

Ingredients:

Units: US | Metric

• 1 cup butter, softenened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions:

1. 1
   In a bowl combine butter, sugar and salt. Beat till blended.
2. 2
   Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

      

Aloha my little cookie monsters! I have a new recipe for you today! Does anyone here like McDonald's Shamrock shakes but don't like paying for them? Well I happen to have recipe for a shamrock shake right now. Okay, I'll teach you.

 All you need is...

• 2 cups vanilla ice cream
• 1 1/4 cup low fat milk 
• 1/4 teaspoon mint extract 
• 8 drops green food coloring

Directions...

Pour ingredients into a blender and blend on high speed until smooth. Pour into two 12 ounce cups.

How simple is that?!

We all have those days that when we come home we just want to cry. Whether it's a failed math test, or middle school drama, these cookies make it all better.  

Ingredients:

Original recipe makes 4 dozen

                

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour

• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Raspberry Buttermilk Sherbet

total time- approximately 3 hours and 30 minutes

Ingredient's:

 

• 6 cups raspberries

• 1/4 cup 100% grape or apple juice

• 1 cup superfine sugar

• 1 1/2 cup buttermilk

• 1/4 cup heavy cream

 

Puree the raspberries, juice and sugar in a food processer until smooth. Pour through a mesh strainer and discard the raspberry seeds. Stir in buttermilk, cream and a pinch of salt. Then cover and refrigerate until cold or for 1 hour.

 

Transfer the mixture into a ice cream maker and freeze according to the manufacturers instructions. Transfer into a airtight container and freeze until firm, at least 2 hours.

If you know me you know that I love Scotch-a-roos! Scotch-a-roos are basically a rice crispy treat with melted chocolate on top but there is more to it than you think!

Here is this yummy recipe!!!

Ingredients:

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 6 cups Kellogg's® Cocoa Krispies® cereal
• OR
• or 6 cups Kellogg's® Rice Krispies® cereal
• 1 package (6 oz., 1 cup) semi-sweet chocolate morsels
• 1 cup butterscotch chip

Directions:

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.

Gelato!!

I once had Gelato at a local sweet shop and I absolutely fell in love with it! I love that I can make it on my own and that I know exactly whats in it!

original recipe makes 4 servings.

Ingredients:

• 2 cups milk
• 1 cup heavy cream

• 4 egg yolks
• 1/2 cup sugar

1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.