Pumpkin is one of the healthiest veggies around! It’s low in calories but chock full of fiber and vitamins. This quick and easy recipe allows you to serve up veggies as a delicious (and healthy) dessert! Your secret is safe with me. Continue reading
Easy Cinnamon Cheesecake is one of my favorite desserts, and it only takes about 10 minutes to prep for baking! It’s a comfort food from my mother’s kitchen, and I’m sure you’ll find it delicious. Happy baking! Continue reading
Kids love popsicles! They can run around the back yard with them, and rinse off sticky hands and faces by running through the sprinkler. Homemade popsicles are essential… they cost less than store-bought, and using wholesome ingredients means kids enjoy more flavor, take in a few vitamins, and won’t even miss all of the corn syrup and artificial colors in the freezer section of the supermarket.
Strawberry Creamsicles are a favorite here at Crowded Earth Kitchen, but feel free to substitute any fresh, ripe fruit!
Ingredients (Makes 6 popsicles) Continue reading
I don’t recall exactly how the topic came up, but recently my mother and I got to talking about something called “Icebox Cake.” I was completely unfamiliar, but she knew exactly what this was. To me, it sounded like an interesting concept… layers of chocolate chip cookies and creamy filling, refrigerated overnight until the whole thing took on a cake-like texture. I filed the idea away for a future rainy day.
Mom did better than that, and actually created an icebox cake for us to try. It was fantastic! This cool, creamy indulgence has definitely earned a spot in the dessert rotation here at Crowded Earth Kitchen. I hope you enjoy Irish Cream Icebox Cake as much as we did!
24 ounces of “Chips Ahoy” cookies (packages vary in size; check the weight)
3/4 cup (about 12 ounces) Marscarpone cheese
1 3/4 cup heavy cream
1/2 cup Irish cream liqueur
1/2 cup sugar
1 tablespoon cocoa powder
1 teaspoon almond extract
Garnishes such as powdered sugar, whipped cream, and/or miniature chocolates
Step 1) Combine Marscarpone cheese, heavy cream, Irish cream liqueur, sugar, cocoa powder, and almond extract. Blend with an electric mixer for one minute, then beat on high speed until stiff peaks form.
Step 2) Cover the bottom of a large Springform pan (or other round pan, approximately 12″ in diameter) with Chips Ahoy cookies. Do not overlap the cookies. Instead, break a few cookies to fill in the spaces.
Step 3) Top the cookies with a thin layer of cream (about 1/4 of your total filling mixture).
Step 4) Repeat layers of cookies and cream filling until the cream filling is used up. The top layer should be cream.
Step 5) Cover your Irish Cream Icebox Cake with plastic wrap and refrigerate overnight. Don’t rush this – the cake really does need to rest in the fridge for about 12 hours!
Step 6) If using a Springform pan, run a butter knife around the edge before removing the side of the pan. Immediately before slicing and serving, garnish as desired.
Answer: A delicious frozen pumpkin torte which is super easy to prepare!
This torte fits the bill. Yummy Frozen Pumpkin Torte offers the perfect flavor profile for autumn, has a beautiful presentation, and is simple enough for a beginner to tackle with confidence. Let’s get started!
Ingredients (Serves 12 – 16)
3 cups finely crushed gingersnaps
1/2 cup butter, melted
2 cups pumpkin puree (canned or fresh)
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/2 gallon vanilla ice cream, softened
Whole gingersnaps (for garnish)
Toffee candy bar (for garnish)
Step 1) Combine gingersnap crumbs and butter. Press mixture evenly into the bottom of a 10 inch Springform pan. Place the pan with the crust in the freezer, to help the crust set.
Note: If you don’t have a Springform pan, you can use a 9″ x 13″ baking pan. You may need an additional (4th) cup of gingersnap crumbs and an extra 2 tablespoons of melted butter to coat the bottom of a 9″ x 13″ baking pan.
Step 2) In a large bowl, whisk together pumpkin, brown sugar, salt, cinnamon, ginger, and cloves. Gently fold in softened ice cream. Remove the pan with the crust from the freezer, and spread the ice cream mixture over the crust. Cover with foil and return the torte to the freezer for at least 4 hours, or overnight.
Step 3) Just before serving, garnish the top of your Yummy Frozen Pumpkin Torte with gingersnaps and toffee candy bar pieces. Remove side of Springform pan for presentation.
To store leftover torte in freezer, simply reattach the side of the Springform pan and cover with foil.
If you know of a gooey, chocolaty baked confection more fabulous than a French Chocolate Éclair, do let me know because I can’t think of one! They’re so decadent, they must be difficult to make, right? Au contraire! If you can stir a few ingredients together and squeeze a plastic bag (more on that later), you can make this heavenly dessert.
Fun variation: Instead of the French vanilla cream filling used below, consider filling these decadent treats with English Lemon Curd. Either option is delicious! Let’s get started!
Ingredients (Makes 30 mini Éclairs)
For the éclair shells:
1/2 cup real butter
1 cup water
1 cup flour Continue reading
Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.
Ingredients (Makes 1 Bundt cake or 2 loaves)
1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)
1 teaspoon lemon extract
1 cup applesauce
1/2 cup vegetable oil
1 cup sugar Continue reading
Wisconsin State Fair opens this week, and of the many indulgent foods available at the fair, cream puffs reign supreme. On average, Wisconsin State Fair sells… wait for it… 350,000 cream puffs during the 11 day event.
Cream puffs are stone simple to make. Really. They fall into my favorite baking category, “looks complicated but is really easy!” Go on, play in the kitchen for a little while, and dazzle your friends with an amazing dessert at your next backyard cookout!
Ingredients (Makes 30 small or 10 “Wisconsin State Fair sized” cream puffs)
1/2 cup real butter
1 cup water
1 cup flour Continue reading
Anko, or sweet red bean paste, is a very common ingredient in Japanese desserts – it’s a much more common ingredient than chocolate. Anko is made from little red adzuki beans, and as we’ll see in the recipe below, it’s pretty simple to prepare. Anko may be smooth (Koshian) or more textured (Tsubuan). While both are delicious, the textured version is easier to prepare, so that’s what we’re making Continue reading
Low fat and vitamin packed, Pumpkin Applesauce Cake makes an awesome dessert item or star of Sunday brunch. This cake is so tasty it hardly needs frosting. But – just to be safe – we’ve topped our Pumpkin Applesauce Cake with an awesome cinnamon cream cheese frosting. You’re welcome. 😉 Enjoy!
2 cups pumpkin puree
1 cup applesauce
1/4 cup vegetable oil Continue reading
At Crowded Earth Kitchen, we love chocolate truffles. They’re ridiculously easy to make, beautiful when dipped in chocolate coating, and make lovely hostess gifts. This recipe for Springtime Chocolate Truffles is so easy – what are you waiting for?
Ingredients (Makes about 36 truffles)
4 ounces bittersweet baking chocolate
1/2 cup semisweet chocolate chips Continue reading
I began today’s kitchen adventures with every intention of making a lemon meringue pie. I had a few beautiful little Meyer lemons to use up, and a ready-to-bake pie crust (no apologies) in my fridge. When I got to the part where I should have beat egg whites into meringue, I got to thinking…
It’s almost Easter…
Marshmallow is sort of like meringue…
and those little Peeps chicks are cute!
So, here we are. Lemon Peeps Pie is lemony, marshmallowy, cute, and delicious. Have a sense of humor, and have a Happy Easter!
1 baked pie crust (follow directions on a refrigerated crust, or buy a pie crust from the baking aisle at the market)
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons corn starch Continue reading
Homemade Hot Fudge takes only about 10 minutes to prepare and is extravagantly delicious. To enjoy this treat, don’t be afraid to think beyond classic hot fudge sundaes. Homemade Hot Fudge is also a fun dipping sauce for fresh strawberries, frozen banana chunks, biscotti, and vanilla wafers. Be creative and enjoy!
2 cups powdered sugar
1/2 cup real butter (not margarine)
2/3 cup chocolate chips
12 ounce can of evaporated milk
Step 1) Melt butter in a medium skillet. Add remaining ingredients and whisk well to combine.
Step 2) Bring mixture to a boil over medium-high heat and stir constantly for 8 minutes.
Step 3) Allow to cool before serving. Hot fudge is delicious when slightly warm, but should not be literally “hot.”
Store leftover hot fudge in a glass jar (such as a pint size mason jar) in the refrigerator. Warm in a microwave for a few seconds and stir carefully before serving.