Recipe: Mississippi Mud Cake
SUMMER RECIPE SERIES

Get your hands dirty with this delectable Mississippi Mud cake that it sure to satisfy any sweet tooth

Ingredients:

Mississippi Mud Cake
1 cup chopped pecans
1 cup butter
4 ounces semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-oz.) bag miniature marshmallows

Chocolate Frosting
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract

Preparation:

1) Place pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until toasted.

2) Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 20 minutes.

3) Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.

4) Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

( Image: RecipeByPhotos )


Related: Summer Salsa

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07.26.13  12:00PM    BRIGID

 

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Categories: American, baking, cake, dessert, sweets

Recipe: Strawberry Surf Rider Smoothie
RESTAURANT REPRODUCTION

Enjoy some peaches teaching strawberries how to surf on an ocean of lemonade next to beaches made of lime sherbet. Make your own version of this classic Jamba Juice smoothie.

Ingredients:

12 oz frozen lemonade concentrate
1 cup lime sherbet
1 cup sliced strawberries
1/2 cup sliced peaches
1/2 to 1 cup crushed ice

Preparation:

1) Combine the lemonade concentrate and lime sherbet in a blender, and pulse for 5 seconds.

2) Add the strawberries, peaches, and ice; blend until smooth. Serve immediately.

( Image: SourceWire )


Related: Baja Fish Tacos

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07.12.13  12:00PM    BRIGID

 

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Categories: beverage, easy, restaurant reproduction, quick, summer, snacks, sweets, uncooked

Recipe: Firecracker Sugar Cookies
FOURTH OF JULY SPECIAL

Watch the sky this July Fourth with this dessert and you not only see the fireworks, you will be able to taste them your mouth. These sugar cookies have the familiar taste of sugary sweetness with the added bonus of the classic popping sensation of Pop Rocks.

Ingredients:

Sugar Cookies
1 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting
2 cups shortening
1/2 cup nondairy creamer
1 teaspoon almond extract
1 package (32 oz) confectioner's sugar
1/2 to 3/4 cup water
1 packet Strawberry Pop Rocks
1 packet Blue Razz Pop Rocks

Preparation:

1) Preheat oven at 350 degrees. In a large mixing bowl, beat the shortening, creamer and extract. Gradually beat in the confectioner's sugar. Add enough water until frosting reaches desired consistency. Set aside, if making day before bring to room temperature before spreading.

2) In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, and almond extract.

3) Combine flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture. Or you can skip all of this and just buy some pre-made sugar cookie dough, depends on your preference.

Wrapping cookie dough in parchment paper allows you to have a homemade cookie any time you want and allows for even cookies. Shape dough into logs, and then wrap in parchment paper. To prevent flattening on one side, place each log inside an empty cardboard tube from a paper towel roll.

4) Place teaspoonfuls or 1/4 inch slices 2 inches apart onto a ungreased baking sheet. Bake for 8 to 10 minutes, allow 2 to 3 extra minutes if using frozen dough, or until light brown. Remove and place on wire racks to cool.

5) Once cookies are cool, spread the desired amount of frosting over top. Sprinkle red and blue Pop Rocks over top or dip cookie into Pop Rocks. Play with it and have fun decorating.

( Image: KalynKitchen )


Related: Fruity Summertime Iced Tea

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06.28.13  2:00PM    BRIGID

 

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Categories: dessert, sweets, baking, cookie, Fourth of July, summer

Recipe: Bacon Flavored Milkshake
RESTAURANT REPRODUCTION

Although it may not sound like your go to milkshake flavor, the bacon flavored milkshake is the perfect salty sweet drink to cool him off this Father's Day.

Ingredients:

1 lb of bacon
1/2 cup of whole milk
2 1/2 tablespoons of maple syrup
1 teaspoon of salt
9 scoops of vanilla ice cream


Preparation:

1) Fry the bacon in a pan, drain fat into separate bowl.

2) Put the milk, maple syrup, salt, and ice cream into the blender. Add 4 tablespoons of the bacon fat and 2 tablespoons of crumbled bacon into the mix. Pulse it on a low setting until smooth.

3) Pour into glasses and top with whipped cream, you may also add a drizzle of chocolate syrup.

( Image: SeriousEats )


Related: Bacon, Lettuce, Tomato Sandwich

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06.14.13  2:00PM    BRIGID

 

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Categories: dessert, easy, beverage, quick, restaurant reproduction, sweets,

Recipe: Carrot Cake-Cheesecake Layer Cake
EASTER SPECIAL

Ingredients:

Carrot Cake
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots

Cheesecake
20 oz cream cheese softened
3/4 cup sugar
1 cup of sour cream
3 tablespoons all-purpose flour
3 eggs, lightly beaten
1 teaspoon vanilla extract

Vanilla Buttercream Frosting
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
5 to 6 tablespoons milk

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Preparation:

Carrot Cake Layers:
1) In a large mixing bowl, combine the eggs, sugar, and oil. Combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; beat into the egg mixture. Stir in carrots.

2) Pour into two greased and lined 9-in. round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Let cool for 10 minutes before removing from the pans and transferring to a wire rack to cool completely.

Cake may be made one day in advance. Keep covered in refrigerator.

Vanilla Buttercream Frosting:
1) With a mixer, cream butter until light and fluffy. Slowly beat in sugar and vanilla. Add enough milk to achieve desired consistency.

Cheesecake Layer:
1) In a mixing bowl, beat cream cheese and sugar until smooth. Beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined.

Avoid overbeating at this step. If too much air is beaten into the mixture, the cheesecake will puff during baking, then collapse and split when cooled.

2) Pour into a 9-in greased, lined springform pan. Put pan onto a baking sheet. Bake at 325 degrees for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.

3) Freeze overnight. Remove sides of pan.

Prepare cheesecake layer on the day or night before the cake layers. This will make for less time in the kitchen the day you bake and assemble the cake.

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Assembly:

1) Place one cake layer onto serving plate, platter or cake pedestal or stand in the center. With icing spatula, spread about 3 tablespoons of frosting evenly over top of the cake layer.

2) Remove cheesecake layer from the freezer. Release cheesecake by removing sides of pan. Carefully, slide a hot, dry knife under the cheesecake, and slide knife around the circumference, to release it from bottom of springform pan.

3) If necessary, trim cheesecake to match the size of the cake layers.

4) Place cheesecake layer on top of the first cake layer. Spread 3 tablespoons frosting over top of cheesecake. Place second cake layer on top of the cheesecake layer. Spread frosting over top and sides of cake neatly and evenly. You may do a crumb coat and chill the cake for 30 to 45 minutes before completing the icing, if desired.

After frosting the layered cake it is best to chill it until firm, about 1 to 2 hours. Chilling, before slicing the cake, will yield neater cake slices for a better plated presentation.


Related:

( Image: WickedGoodKitchen )

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03.29.13  12:00PM    BRIGID

 

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Categories: cake, baking, Easter, sweets, dessert

Recipe: Shamrock Shake
RESTUARANT REPRODUCTIONS

Ingredients:
2 cups mint chocolate chip ice cream
3/4 cup milk
2 tablespoons Crème de Menthe

Preparation:
Combine ingredients in a blender and blend until smooth. Serve immediately.

Related: Corned Beef & Cabbage with Potatoes and Carrots

( Image: Kelsey Banfield )

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03.15.13  1:00PM    BRIGID

 

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Categories: beverage,easy,quick,restaurant reproduction,sweets,st.patrick's day, dessert, sweets, uncooked