Thursday, June 30, 2011

Sneak Peek : Espresso Twix Dessert

Sneak peek of my newest creation!

I was at the commissary a couple of days ago and I had the urge to buy some fun size Twix candy bars so I could create some sort of dessert with them. I came up with the "Espresso Twix Dessert" yesterday.

Homemade graham cracker crust, homemade caramel, an espresso milk chocolate and vanilla heavy cream that eventually is whipped into a smooth and fluffy whipped cream and topped with extra caramel and Twix Candy Bars.

I am still writing up the recipe changes I made and I will share it this evening with you all!

Wednesday, June 29, 2011

Coconut Twix

Have you seen these yet? They are a limited edition combination. While visiting family in Iowa during most of June I found the new Coconut Twix in a Hartig's Drugstore and also in bulk at Sam's Club. I am kicking myself for not buying the bulk box at Sam's now. I was kind of hoping I would find them at other places in Southern California but I haven't seen any yet. The hunt is kinda exciting! I remember hearing about the Coconut M&M's many months before I actually found any in my local stores in California.

Have you tried the Coconut Twix? What do you think?

Monday, June 27, 2011


I've only been home for a couple of days from my two week summer vacation in Iowa to see family, but I am right back into baking and cooking. If you are a new follower, a few posts back I posted photos of myself meeting Teresa Guidice from the Real Housewives of New Jersey. My neighbor and I waited nearly three hours in line at a book signing to meet her and get our "Fabulicious!" cookbook signed.

Tonight I decided to make the Homemade Cheesy Cavatelli on page 62 of the cookbook. I cut the recipe in half and made it with whole wheat flour instead of unbleached all-purpose. It was super easy to make since it is primarily ricotta cheese and flour.

My $2.99 pastry cutter from Target came in really handy for this project. Although the recipe itself is easy, the work is tedious.

I had to cut the dough down, roll it into ropes, cut some more, and then take each piece of pasta and shape with a spoon.

The result was great and it really was more like gnocchi which is okay with me. I also whipped up the Snappy Red Sauce on page 22. If you haven't at least flipped through this cookbook at a store I encourage you to do so. I have made countless recipes in this cookbook in the short time that I have owned it.

Saturday, June 25, 2011

Mexican Spiced Cocoa Mocha

Let me start by saying that I am still here. My daughter and I fly back to Iowa for two weeks each summer to spend time with my family. Yesterday was our first day back home and we spent the afternoon at one of our favorite haunts, The Upstart Crow in Seaport Village in San Diego.

I rarely get something to drink but I was hungary yesterday and I was looking for something to hold me over until we ate. I settled on this delicious Mexican Spiced Cocoa Mocha. I believe I found my new favorite drink.

I knew that I had to go home and recreate this drink as soon as I could. There is something about the rich hot cocoa, cinnamon spice, and espresso that I love so much.

Here is my verision of the drink. This serves one.

Mexican Spiced Cocoa Mocha

3/4 Cup Milk
1 Tablespoon Granulated Sugar
1 Tablespoon Dutch Cocoa Powder
1/4 Teaspoon Vanilla
1 Ounce Chocolate
1/4 Teaspoon Cinnamon

1/3 Cup Water
1 Teapsoon Instant Espresso

1.) Whisk together the ingredients in a saucepan on the stove on medium heat.

2.) Make espresso by heating water and adding espresso in a mug. Add cocoa mixture to espresso and mix together using an Aerolatte frother. Serve with whipped cream and a sprinkle of cinnamon and nutmeg on top.

Saturday, June 4, 2011

Candy Apple Salad

I purchased several large green apples last week with this idea in mind that I was going to make homemade caramel to dip them into. Well, I never got around to doing it and I needed to use them up before they go bad and also because we are going to Iowa for a couple of weeks on Tuesday.

I searched for an apple salad. I knew there was a creamy apple salad that used Snickers out there. I didn't have Snickers, but I do have Milky Ways. I decided to create my own apple salad. I decided to call it "Candy Apple Salad" because of the tart green apple, caramel, and chocolate in this recipe. It reminds me of a caramel apple without all of the work.

Candy Apple Salad:

2 Cup Heavy Whipping Cream

1 Packet of Whipped Cream Stabilizer

4 Tablespoons Powdered Sugar

2 Teaspoons Pure Vanilla

8 Fun Size Milky Way Candy Bars

2 Large Green Apples, chopped

Smuckers Caramel Sauce

1.) Make whipped cream by whipping heavy cream, stabilizer, powdered sugar, and vanilla together until it forms stiff peaks. Set aside.

2.) Chop Milky Way Candy Bars.

3.) Chop green apples and toss into a medium size bowl. Fold in whipped cream and Milky Way Candy Bars. Serve immediately or store covered in the refrigerator. Serve by drizzling Smuckers Caramel Sauce over each serving.

Friday, June 3, 2011

Peanut Butter Ice Cream Cake

This may look delicious to you so let me start off by apologizing because when I made this I didn't write down the recipe and measurements. I promise next time I will, but this is easy and I will share with you how I did it.

I used my 9 inch springform pan. You could also use a pie plate or a square baking dish if you wish. If you want to make this bigger and use a 9 x 13 pan, then you want to double the recipe measurements once I get them to you all.


Let's start from the bottom. It is an Oreo cookie crust. Take some Oreos and finely crush them using a food processor or a good blender (which is what I use.) Melt some butter, enough to moisten the Oreos crumbs and mix together. An option is to add a sprinkle of cinnamon in with the Oreo crust mixture. I know it sounds weird, but it gives an interesting flavor, yet it is very subtle. **A tip for making your own crusts at home and not knowing how many cookies to use, I will crush the cookies and before adding the butter I dump the loose crumbs into my pan and shake to see how well they cover the bottom. At this point I can decide if I have enough crumbs or if I wish to crush more.**

Ice Cream:

For this recipe, I made homemade Peanut Butter Ice Cream. It was a recipe from The Perfect Scoop by David Lebovitz. This is a phenomenal ice cream recipe book that you can find at your local bookstores, Borders, or Barnes and Noble. It is an eggless ice cream recipe and what makes it unique is you use a blender to incorporate the creamy peanut until it is well mixed and frothy then you just need to refrigerate until cold before transfering to your ice cream maker. I found this recipe was spot on for taste. I prefer using homemade ice cream because I personally find it more satisfying and also because the ice cream is very soft coming out of the ice cream maker. The consistency is perfect for carefully covering the Oreo crust. You will divide your ice cream in half by covering your Oreo crust with half of the ice cream and reserving the rest for the moment. ** A tip for you is to use an ice cream or cookie scoop to drop the ice cream around the Oreo crust. You need to be careful when spreading the ice cream around that you don't break the crust. I like to use a small smooth edged butter knife to do this. **


Break out a bag of full size Reese's Cups and begin chopping them. You will use these as part of your filling layer in the middle. You can really use as many chopped Reese's Cup as you prefer and go ahead and sprinkle them on top of the ice cream. For the second part of the layer, you will take a decent amount of creamy peanut butter such as 1/2 or more and tranfer into a microwave safe dish and nuke the peanut butter until fluid. Pour warm creamy peanut butter over the chopped Reese's Cups.

Ice Cream:

Back to the ice cream. Take your other remaining half of ice cream and drop scoopfuls over the filling layer and spread and smooth out until even.

Whipped Cream:

I made homemade whipped cream using heavy cream, powdered sugar, and pure vanilla. Once whipped until stiff, spread across the top layer of ice cream until smooth.


My favorite part because the toppings are really what makes the dessert look more appealing. Before serving, I drizzle each slice with Smuckers Chocolate Syrup and I melt more creamy peanut butter to drizzle on top.


Follow me on Twitter & YouTube:!/BakingByMSC

Wednesday, June 1, 2011

Technology Frustrations

Just so you all know, I am unable to leave comments on blogs as well as my own. I have no idea what is going on, but when I go to leave a comment it always takes me back to the "sign-on" page where I have to enter my e-mail address and password. No problem, right? I sign in and try to leave a comment and it takes me back to the "sign-on" page and this just happens over and over and over and over again. Any troubleshooting help? I have no idea what is going on.


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