Sunday, September 16, 2007
1 cup graham cracker crumbs, available on baking aisle
2 tablespoons melted butter
4 scoops vanilla or chocolate ice cream
1 bittersweet chocolate bar
4 large marshmallows
Combine graham cracker crumbs and butter. Press 1/4 of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows on to a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.
From: food network
2 bananas, halved lengthwise
1/2 pint vanilla ice cream
1 pint blackberries, picked over and washed
1 pint raspberries, picked over and washed
Chocolate sauce, store bought or home made
1 cup peanutsPlace the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts.
From: Food network
5 ounces soft caramel candies, 24 pieces, unwrapped
1/2 cup unsalted dry roasted peanuts
1/4 cup white chocolate chip morsels, 2 handfuls
1 1/4 cups sweetened coconut flakes
Vegetable cooking spray
Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.
From: food network
Note: Make a kid's cupcake party even easier on yourself: Go to your
favorite bakery and ask for undecorated vanilla and chocolate
cupcakes. Then, all you have to do is whip up some icing and put out
1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
1/2 cup vegetable oil
1 cup mini semisweet chocolate chips, divided
2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color
Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins
with paper cupcake liners and set aside.
In a bowl, using an electric mixer, mix the cake mix, water, oil, and
eggs on medium speed until moistened and smooth. Stir in 3/4 cup
chocolate chips. Divide the batter evenly among the muffin tins,
stirring it occasionally to redistribute the chocolate chips. The
batter will nearly fill each liner to the top. Evenly sprinkle the
remaining chocolate chips over the tops of the cupcakes. Bake until
the cupcakes spring back when lightly touched, or a toothpick inserted
in the center comes out clean, about 15 to 18 minutes. Transfer to a
rack to cool.
When cool, put the icing out with spoons or small spatulas along with
bowls of the cupcake toppings for the kids to decorate their own
Cupcake Icing for a Crowd:
1 pound unsalted butter, at room temperature
3 pounds confectioners' sugar (3 boxes)
1/4 cup whole milk, at room temperature
1 tablespoon vanilla extract
Food coloring, such as yellow, blue, and red, or your favorite
In the bowl of a large electric mixer, using the paddle attachment,
whip the butter on high speed until very soft. Meanwhile, place a
large sheet of parchment paper on a work surface. Using a large
sifter, sift a pound of confectioners' sugar onto the parchment. This
helps prevent clumping, and makes the mixing easier. Lower the speed
of the mixer, and, using the parchment as a funnel, pour the sugar
into the bowl and mix slowly until combined. Add the milk and mix
until combined. Sift the second pound of sugar onto the parchment
sheet. Again at low speed, add the sugar and mix well. Once combined,
sift the remaining sugar and add it with the vanilla and mix. Once it
is combined, turn the mixer speed up and beat the icing until very
light and fluffy, about 3 to 4 minutes.
If desired, divide the icing into smaller batches and color with food coloring.
Spread the icing on cooled cupcakes while at room temperature.
Refrigerate any leftover icing, but be sure to let it come back to
room temperature before using. Re-whip the icing to make it fluffy
Crushed peppermint candies
Crushed lemon drops
Multi-colored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings, or graham cracker cereal squares
Yield: about 8 cups, enough for at least 6 dozen cupcakes
Prep Time: 10 minutes
Ease of preparation: easy
From: food network