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.

This recipe from the Food Network has been one of my favorite recipes for quite a while now. I was on the fence about trying this recipe because the recipes for Whoppie pies can all be quite different. I first saw Whoppie pies on Next Great baker, Surprise right?

Ingredients

• 3 cups sugar
• 1 cup butter
• 4 eggs'
• 1/2 cup vegetable oil
• 6 cups all-purpose flour
• 2 cups unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 1/2 tablespoons baking soda
• 1 teaspoon salt
• 3 cups milk
• 1 tablespoon vanilla extract,
• filling, recipe follows.

Directions

Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.

In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.

In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.

With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.

Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.

Filling:

• 1 1/2 cups shortening
• 3 cups confectioners' sugar
• 1 1/3 cups marshmallow topping
• Dash salt
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup milk

In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.