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Orange Creamsicle Cupcakes

October 7
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Orange Creamsicle Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Orange Creamsicle Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Servings Prep Time
18-24 cupcakes 25 minutes
Cook Time
14-16 minutes
Ingredients
Servings: cupcakes
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners and set aside.
  2. In a large bowl, beat together the cake mix, eggs, oil, and orange juice until smooth. Pour into muffin liners filling 3/4 full.
  3. Bake for 14-16 minutes or until a toothpick comes out clean. Cool completely before frosting
Whipped frosting
  1. In a chilled mixing bowl with chilled beaters, beat the heavy cream until frothy.
  2. Add the sugar and vanilla and whip until it becomes light and a consistency thick enough to spread or pipe as frosting.
  3. Frost cupcakes and serve!
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Caramel Sauce

December 6
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Caramel Sauce
Print Recipe
Prep Time
5 minutes
Cook Time
20-30 minutes
Prep Time
5 minutes
Cook Time
20-30 minutes
Caramel Sauce
Print Recipe
Prep Time
5 minutes
Cook Time
20-30 minutes
Prep Time
5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: 1 cup
Instructions
  1. In a heavy pan add the water. Pour the sugar evenly over the top and place pan over medium heat swirling gently by the handle until the sugar dissolves and syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.
  2. When sugar is dissolved, increase the heat, cover tightly and boil for 2 minutes.
  3. Uncover and continue to boil until it begins to darken around the edges. Gently swirl until the syrup turns deep amber.
  4. Remove from heat and add the butter. Gently beat with a whisk until butter is incorporated.
  5. Stir in heavy cream. If caramel sauce becomes lumpy set pan over low heat and stir until smooth. Remove from heat and add the vanilla and pinch of salt.
  6. Cover and refrigerate up to one month. (When re-heating you can add some water if it is too thick.)
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Cinnamon Ice Cream

July 16
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homemade cinnamon ice cream
Cinnamon Ice Cream
Print Recipe
Servings Prep Time
10 1/2 cup servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
10 1/2 cup servings 5 minutes
Cook Time
25 minutes
homemade cinnamon ice cream
Cinnamon Ice Cream
Print Recipe
Servings Prep Time
10 1/2 cup servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
10 1/2 cup servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: 1/2 cup servings
Instructions
  1. In a medium bowl, use a hand mixer or a whisk to combine the milk and the sugar until the sugar is dissolved, about 1-2 minutes
  2. Stir in the heavy cream, vanilla, cinnamon and food color. Taste between additions of cinnamon.
  3. Pour into the frozen bowl of the ice cream maker and churn for 20-25 minutes or until cream has set up. (it will be more like soft-serve consistency right from the churn, but will set hard in the freezer)
  4. Place ice cream in airtight container and keep in the freezer until ready to serve.
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Chocolate Cherry Cake

February 6
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Chocolate Cherry Cake
Print Recipe
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Chocolate Cherry Cake
Print Recipe
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Servings Prep Time
1 layer cake 30 minutes
Cook Time
20-25 minutes
Ingredients
Servings: layer cake
Instructions
  1. For the Cake: Drain and rinse the cherry pie filling. Press the cherries between several layers of paper towels until very dry. Chop the cherries fine and measure out 1/2 cup. (can discard remaining pie filling cherries)
  2. Gently fold the 1/2 cup chopped cherries and 1/2 cup of the chocolate chips into your prepared white cake batter.
  3. Grease and flour 2-3 8 inch cake pans depending on how many layers you like. Divide batter among the pans. Bake on the middle rack of a pre-heated 350 degree oven for 20-25 minutes or until a pick comes out clean. Cool in pans 10 minutes, then turn out onto rack to cool completely.
  4. For the Cherries: Melt remaining 1 1/2 cups mini chocolate chips and butter in a bowl. Holding the stems of the maraschino cherries, partially dip them into the chocolate and place them on parchment lined plate. Refrigerate until hardened, at least 10 minutes.
  5. For the Frosting: Beat 5 drops (or more) red food coloring into your prepared frosting and blend until you have the desired color. Adding color can be optional.
  6. To assemble: Spread 3/4 cup icing on bottom layer. Repeat with the second layer. Top with final cake layer and frost top and sides with remaining buttercream. Decorate the top with the whipped cream and chocolate dipped cherries.
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