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Raspberry Icebox Cake

Maybe this should be named Raspberry Chocolate Icebox Cake, instead. 

Or even Raspberry Cheesecake Icebox Cake? But then, that almost qualifies as a tongue twister.

Raspberry

No matter what it’s named, I call it yummy. Probably because it contains some of my favorite ingredients.

Raspberries? Check. Fresh whipped cream? Check. Chocolate? Cream Cheese? Double check.

Combine all of that together and you have the perfect dessert for Mother’s Day. And my mom certainly enjoyed it. 

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 Start off by whipping about a cup of heavy cream in a mixing bowl, until it forms soft peaks. 

Add the softened cream cheese and powdered sugar and combine. 

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 In a small bowl, mash almost all of the raspberries with a fork. Be sure to save a few whole raspberries for decoration on top. 

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 Fold the mashed raspberries into the whipped cream/cream cheese mixture until they’re completely dispersed throughout. 

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 On your cake plate or serving platter of choice, spread a thin layer of the now pink-ish whipped cream concoction. This will help keep the wafers in place, so they’re not moving all over the plate. 

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 Place a layer of wafers on top of that in a circular shape.

This is the fun part. Or maybe not so fun, if you don’t like putting together puzzles. After a little mishap unloading groceries the day before, I only one (One!) cookie that wasn’t broken. No matter, it still turned out really well. 

Spread a layer of the whipped cream mixture on top of the cookies.

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 Repeat the last two steps at least five times or until you run out of cookies, ending with a layer of the whipped cream mixture on top. 

Decorated with the reserved raspberries, and refrigerate overnight before serving.

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Raspberry Icebox Cake

Ingredients

  • 2 packages of Nabisco Chocolate Wafers
  • 1 package of cream cheese, softened
  • 1 1/2 cups of heavy cream
  • 8 - 10 Tablespoons of powdered sugar, depending on how sweet you want it
  • 1 (6 oz) container of raspberries

Instructions

  1. In a large bowl, whip the heavy cream until it forms soft peaks.
  2. Add the softened cream cheese, and mix in.
  3. Fold in the sugar, until completely incorporated.
  4. In a separate smaller bowl, mash the raspberries with a fork. Be sure to reserve a few whole raspberries for decoration.
  5. Fold the mashed raspberries into the whipped cream/cream cheese mixture.
  6. Using an offset spatula, smear a small amount of the raspberry cream cheese mixture on to a cake plate or serving platter.
  7. Arrange a layer of wafer cookies on the cake plate.
  8. Top with some of the raspberry cream cheese mixture, spreading it out evenly with an offset spatula.
  9. Repeat the last two steps at least five more times, or until you run out of cookies.
  10. Decorate with a few whole raspberries. Refrigerate overnight before serving.
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20150510_173934Hope you had a fantastic Mother’s Day, Mom!

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Ginger Coconut Lime Cupcakes

You put de lime in de coconut, you drank ’em both up.

I think it’s pretty obvious that I’m a soap maker, but what’s not obvious is I’m obsessive about it. 

Seriously. I spend hours browsing all of the different supply websites on the lookout for new ingredients to try. And most of that time, I’m trying to decide between at least 10 different fragrances that I simply must have right then.

The fact that I can narrow it down to that few should be counted as a heroic feat. There are literally thousands of different fragrances available. Want hay scented soap? Yep, there’s a fragrance for that. How about wasabi? Uh-huh. Or bacon? Just check out this post here

But the one I’m having a hard time resisting right now: Coconut Lime. 

I haven’t bought it, yet. I already had way too much in my cart the last time to justify adding something else. But there will be a coconut lime soap in the Etsy shop (gratuitous link to the shop here) sometime in the future. Look for it!

Which brings me to these cupcakes. Considering that I just placed an order for soap supplies Friday, I think you know exactly what was on my mind. And it wasn’t carrot cake (by the way, there’s a fragrance for that, too). 

Enter ginger coconut lime cupcakes.

Ginger Coconut Lime Cupcakes

Which are amazingly delicious with just a hint of tartness. 

And of course, ea-zzy to make!

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 Top with a little toasted coconut and a lime, and you have some tasty treats.

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 And a lime, and you have some tasty treats.

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Or even better, forget the lime and instead place a couple of small candy eggs on top and you’ve got bird’s nest cupcakes. Perfect for Easter!

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Ginger Coconut Lime Cupcakes

Yield: 20 cupcakes

Ginger Coconut Lime Cupcakes

Ingredients

  • 1 1/2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cup plain Greek yogurt
  • 2 Tablespoons milk
  • 2 Tablespoons lime juice
  • 1/2 teaspoon vanilla extract
  • Zest from one lime
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground ginger
  • Coconut 7 minute Frosting Ingredients:
  • 1 1/2 cups granulated sugar
  • 1 Tablespoon light corn syrup
  • 1/3 cup water
  • 2 egg whites
  • 1 1/2 teaspoons coconut extract

Instructions

  1. Preheat the oven to 350F degrees. Line a muffin pan with cupcake liners, and then give each liner a little spritz of baking spray to prevent the cupcakes from sticking as bad.
  2. In a medium bowl, sift together the dry ingredients (flour, baking soda, baking powder, salt, and ginger). Set aside.
  3. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Then, mix in the yogurt, milk, lime juice, vanilla, and zest.
  5. Add the dry ingredients to the mixture, mixing until combined.
  6. Fill each cupcake liner just a little over half full.
  7. Bake for about 10 to 15 minutes or until an inserted toothpick comes out clean. Remove from the pan and allow to cool completely.
  8. Coconut 7 Minute Frosting: In a large heat safe mixing bowl, combine the sugar, corn syrup, salt, water, and egg whites, and mix well (for about a minute).
  9. Then, place the bowl on top of a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water) beating constantly with an electric mixer until the frosting forms peaks when the beaters are lifted out.
  10. Remove the bowl from the heat and mix in the coconut extract. Allow the frosting to cool before using.
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Strawberry Truffles.

Or maybe these should be called Neapolitan Truffles? They do sort have that look. 

I made these a few weeks ago, but they would’ve been perfect for Valentine’s Day. 

Strawberry Truffles Graphic

 

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The best part of these is that they are so ea-zz-y to do. Seriously. No baking. Barely any cooking. Just a little microwave action (or double boiler if you prefer). 

If you have a food processor use it to combine the wafers and cream cheese. 

Scoop into bite-seized balls. 

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 Then, place them on parchment paper lined cookie sheet in the freezer for a few minutes to firm up.

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Then dip in melted chocolate and enjoy!

Strawberry Truffles.

Yield: 24

Ingredients

  • 1 (8oz) package strawberry wafers
  • 4 oz cream cheese, softened
  • White chocolate, for dipping
  • Chocolate sprinkles (optional)

Instructions

  1. Line a cookie sheet with parchment paper and set aside.
  2. Place the strawberry wafers in a food processor, pulse until they are fine crumbs.
  3. Add the cream cheese and process until completely combined with the wafer crumbs (there should be no white streaks of cream cheese in it).
  4. Roll the mixture into bite-sized balls about 1 inch in size. If the mixture becomes to soft to roll, place in freezer for a few minutes.
  5. Place the balls on the lined cookie sheet in the freezer for about 10 - 15 minutes until firm.
  6. Melt white chocolate according to package instructions. If needed, add about a teaspoon of vegetable oil to thin it.
  7. Dip the chilled wafer balls in the chocolate, shaking off excess. Place back on the lined cookie sheet for the chocolate to firm up.
  8. Decorate with sprinkles. Allow the chocolate to harden completely before serving.
  9. Enjoy!
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Summery Mango Upside Down Cake

It’s almost the end of the unofficial last day of Summer!

Summer’s last hurrah before it’s Fall’s turn to shine, and what fruit could be more fitting to end Summer on than mangoes?

And what about pineapple?

Nothing, I tell you, which is what makes this dessert a perfect ending to any Summer cookout, including ours.

Ingredients:

1 1/3 c cake flour
1/2 tsp baking soda
1 Tbsp baking powder
1 stick of butter, softened
1/4 tsp salt
1/2 c Greek yogurt
2/3 c granulated sugar
1 tsp vanilla extract
1 egg
1 c fresh pineapple, diced

Upside Down Topping:
2 Tbsp butter
1/4 c packed brown sugar
2 ripe Mangoes

1) Start by cutting the ends off of the pineapple. Then begin peeling the pineapple by slicing down the outside lengthwise.

 

After that, if there are still little brown eyes left on the pineapple (and there will be), then you can either remove those one by one with a small paring knife or cut them out in a diagonal, like this.

Then, cut the pineapple in half and then quarters. Now, you can easily use a small knife to remove the fibrous core. Then, chop each pineapple quarter into very small pieces.

2) Then the mangoes.

Now, I’m just going to go ahead and admit that I can count the number of times I’ve cooked with mangoes on three fingers (and that’s including this recipe), so I am by far no expert, not even an amateur, at peeling and slicing a mango.

In fact, if there was a contest to see who could do it the fastest. . . . well, I wouldn’t even be dead last. So, if you’re like me and all thumbs when it comes to this specific fruit, my best advice is to Google it. I did, and do you know what? My slices still ended up being a little wonky. But there were a few that were usable. And the rest, well, let’s just say, they may not have been pretty, but they were delicious.

3) Preheat the oven to 350 F degrees.  Then, in a large mixing bowl, cream together one stick of softened butter and the granulated sugar. Add the egg and blend together.

Add the Greek yogurt and vanilla extract, mixing well.

4) Combine the cake flour, baking soda, baking powder, and salt.

Add to the butter and Greek yogurt mixture in thirds, mixing well after each addition.

5) Fold in about a cup of the finely diced fresh pineapple.

6) Place two tablespoons of butter in an iron skillet and melt in the preheated over. Remove once it’s completely melted and sprinkle a 1/4 cup of brown sugar in the bottom of the skillet.

7) Line the bottom of the skillet with the mango slices.

 
Once that’s done, top with the cake batter using a spatula to spread it evenly. 

8) Bake in the preheated oven for about 35 – 40 minutes or until an inserted tester  comes out clean.

9) Remove the cake from the oven (being careful as skillet will be very hot) and let it cool for about 15 minutes before unmolding.

Run a small knife around the edge of the cake to help loosen it from the pan. Place a serving platter on top of skillet and invert.

 
A little vanilla bean ice cream and enjoy!
 
Summery Mango Upside Down Cake

Ingredients

  • 1 1/3 c cake flour
  • 1/2 tsp baking soda
  • 1 Tbsp baking powder
  • 1 stick of butter, softened
  • 1/4 tsp salt
  • 1/2 c Greek yogurt
  • 2/3 c granulated sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 c fresh pineapple, diced
  • Upside Down Topping:
  • 2 Tbsp butter
  • 1/4 c packed brown sugar
  • 2 ripe Mangoes

Instructions

  1. Dice the pineapple, and slice the mangoes.
  2. Preheat the oven to 350F degrees. In a mixing bowl, cream together the butter and granulated sugar. Add the egg, and blend well. Then, mix in the Greek yogurt and vanilla extract.
  3. Combine the cake flour, baking soda, baking powder, and salt. Add to the butter mixture in thirds, mixing well after each addition.
  4. Fold in a cup of diced pineapple.
  5. Place 2 tablespoons of butter in an iron skillet. Place in the preheated oven to melt. Remove once the butter has melted. Sprinkle a 1/4 cup of brown sugar into the bottom of the skillet.
  6. Line the bottom of the skillet with mango slices. Cover with cake batter, spreading the batter out evenly.
  7. Bake for about 35-40 minutes or until an inserted tester comes out clean.
  8. Remove the cake from the oven (being careful as skillet will be very hot) and let it cool for about 15 minutes before unmolding. Run a small knife around the edge of the cake to help loosen it from the pan. Place a serving platter on top of skillet and invert.
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PB Marshmallow Pops.

What is better than chocolate and peanut butter?

How about chocolate, peanut butter, and marshmallows!

If you read the Happy 4th! post from a few days ago, then you might have noticed these little gems of goodness:

 
These little treats need only a few ingredients, meaning they’re extremely easy to make. In fact, the hardest part for me of the whole recipe was finding red, white, and blue sprinkles. For some reason, there was a complete dearth of patriotic baking stuff at the stores I went to this year, but I eventually found some 🙂

The best part of these are there’s no cooking involved (other than a little microwave action), and let’s face it, who wants to stand over a hot stove on a hot summer day. Not me, that’s for sure.

Ingredients:
Lollipop sticks
Smooth Peanut Butter
Marshmallows (not the minis, but the larger sized ones)
Chocolate for dipping
White Chocolate for dipping
Sprinkles in your choice of colors.

1) Spread peanut butter around the sides of each marshmallow then place them on a wax paper lined cookie sheet.

2) Pop the peanut-buttery marshmallows in the freezer for about 20-30 minutes, so they’ll be easier to dip.

3) In a microwave safe container, heat the chocolate in the microwave for about a minute, stir, then microwave in 30 seconds intervals, stirring after each until the chocolate is completely melted and smooth.

Tip: You can thin the chocolate to make it a little easier for dipping by stirring in 1 tablespoon of vegetable oil once it’s melted. 

4) Take out the marshmallows from the freezer and place a lollipop stick into the bottom of each one. Then, dip each marshmallow in the melted chocolate til its covered, shaking off the excess. Decorate with sprinkles and place on a wax paper lined cookie sheet until the chocolate hardens.

Tip: If the marshmallows and peanut butter begin to get too soft while you’re dipping them, place them back into the freezer for a few minutes.  

 
 
PB Marshmallow Pops.

Ingredients

  • Lollipop sticks
  • Smooth Peanut Butter
  • Marshmallows (not the minis, but the larger sized ones)
  • Chocolate for dipping
  • White Chocolate for dipping
  • Sprinkles in your choice of colors.

Instructions

  1. Spread peanut butter around the sides of each marshmallow then place them on a wax paper lined cookie sheet.
  2. Pop the peanut-buttery marshmallows in the freezer for about 20-30 minutes, so they'll be easier to dip.
  3. In a microwave safe container, heat the chocolate in the microwave for about a minute, stir, then microwave in 30 seconds intervals, stirring after each until the chocolate is completely melted and smooth.
  4. Take out the marshmallows from the freezer and place a lollipop stick into the bottom of each one. Then, dip each marshmallow in the melted chocolate til its covered, shaking off the excess. Decorate with sprinkles and place on a wax paper lined cookie sheet until the chocolate hardens.

Notes

Tip #1: You can thin the chocolate to make it a little easier for dipping by stirring in 1 tablespoon of vegetable oil once it's melted. Tip #2: If the marshmallows and peanut butter begin to get too soft while you're dipping them, place them back into the freezer for a few minutes.

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