Mint Chocolate Chip Cookies -recipe
CANDY CORN MILKSHAKES
*Makes 4-6 milkshakes, depending on the size of your cups
1 quart vanilla ice cream
Orange and yellow food coloring
Clear plastic or glass cups
Lightly sweetened whipped cream
Sprinkles, if desired
Take the ice cream out of the freezer and let it soften for about 20-30 minutes. Spoon 1/3 of the ice cream into a medium bowl. Use orange food coloring, gel or liquid, to color the ice cream orange as desired. Stir well to mix and color. In another medium bowl, spoon another 1/3 of the ice cream and color it yellow as desired. Stir well to mix and color. Stir the remaining vanilla ice cream until it is smooth and creamy. Spoon yellow ice cream into the bottom of a plastic cup, to fill the cup 1/3 full. You may need to wipe the cup down if streaks are in the upper part of the cup from spooning it in. Flatten it out as well as you can, trying to eliminate any air bubbles on the side. Spoon in orange ice cream on top of the yellow to fill the cup about 2/3 full. Again, wipe down the inside of the cup, if needed, and smooth out the top of the orange ice cream. Top with vanilla ice cream to within 1/4-inch of the top of the cup. Smooth out the top. Top with whipped cream and sprinkles, if desired. Freeze until ready to serve.
Red Velvet Brownies (picture not mine)
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring
4 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
Preheat the oven to 350 degrees F. Butter and flour a 9 X 13 baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring and vanilla. Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture and mix on medium-low speed, just until combined. Do not over mix.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes.
- Marshmallows- big marshmallows or mini ones
- Icing sugar- Used to make the dough, so have a whole bag on hand just in case
- Food coloring
- Flavoring oil- Optional, just for flavoring, otherwise fondant will just be sweet.
- Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp.
- **If you are going to just make one color then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water.
- **If you’re going to put flavoring oil in, add it now and add less water
- **If making smaller batches its easier to add the color to the melted marshmallow than it is to work the color into the fondant later.
- Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.
- Add food coloring to the melted marshmallows until you get the color you want. Remember that you’re going to be adding icing sugar which will lighten the color so make it a bit brighter than you need.
- Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough.
- Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.
- **If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar
- **If you add too much icing sugar the fondant will be very stiff and hard to roll out - knead in a little bit of butter
- You’re done!