Browine Bottom Ice Cream Cupcakes

Brownie Bottom Ice Cream Cupcakes

You’ll need:

24 foil cupcake liners

Brownie Batter

1/2 gallon of your favorite ice cream flavor. I chose Coffee Ice Cream

An ice cream scooper, small spoon, and warm water

A freezer

Chocolate Ganache

Whipped Cream

Here’s the Step by Step Situation:

First make the brownie batter. Line two cupcake pans with the foil cupcake liners. Into each cupcake liner, scoop 1 Tablespoon of brownie batter. Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.

Let the brownies cool in the cupcake pans to room temperature. Once cool, place in the freezer (still in the cupcake pans) for 30 minutes. When you place the cupcake pans in the freezer, remove the ice cream you’re using and place in the refrigerator to soften.

When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer. Remove the ice cream from the fridge. Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan. The cupcake pan will help the Ice Cream Cupcake hold its shape. You may need to rinse the scooper under hot water in between scoops for easy portioning. Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.

Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour. In this time you can make the chocolate ganache and whipped cream. Let the ganache come to just around room temperature, and let the whip cream rest in the fridge until serving time.

Once the cupcakes are refrozen and nice and firm, remove from the freezer and top with a teaspoon of chocolate ganache. Smooth over the cupcake. Return once again to the freezer.

To serve, remove the cupcakes from the freezer about 5 minutes before you’d life to serve them. Finish with a dollop of whipped cream and serve. Carefully peel the foil from the cupcake and enjoy… with napkins. Yum

Fudgy Brownie Bottoms


■3/4 cups all purpose flour
■1 teaspoons baking powder
■1/2 teaspoon salt
■1/2 cup (1 stick) unsalted butter
■3 ounces unsweetened chocolate, chopped
■2 large eggs plus one egg yolk
■1 1/8 cups sugar
■1 teaspoons vanilla
Preheat oven to 350°F. Line two cupcake pans with foil cupcake liners. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler. Heat until melted and smooth. Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Scoop 1 Tablespoon of batter into each foil liner. Bake until toothpick inserted into center comes out with moist crumbs attached, about 6 to 8 minutes. Cool to room temperature, then place in the freezer for 30 minutes before scooping the ice cream on top.
Chocolate Ganache

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands. Scoop by the teaspoon full onto the ice cream cupcakes. Spread and refreeze until ready to serve.

Sweetened Whipped Cream

3/4 cup heavy cream

2 Tablespoons powdered sugar

dash of vanilla extract

Whip heavy cream for 3 minutes. Add powdered sugar and vanilla extract and continue to whip until thick whipped cream forms. Dollop onto Ice Cream Cupcakes just before serving.

Mississippi Mud Cake

Makes 15 servings

Ingredients
1 cup chopped pecans
1 cup butter
1 (4 oz.) semisweet choc. baking bar, chopped
2 c. sugar
1 1/2 c. AP flour
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla
3/4 teaspoon salt
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting

Place pecans in a single layer on baking sheet. Bake at 350 for 8-10 min. or until toasted. Watch VERY carefully. They burn easily. Personal experience speaking here.

Microwave 1 c. butter and semisweet choc. in large microwave safe glass bowl at high 1 min. or until melted and smooth, stirring every 30 sec.

Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 X 10 X 1 jelly roll pan.

Bake at 350 for 20 min. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 min. or until golden brown. Drizzle warm cake with Chocolate Frosting (see recipe below) and sprinkle evenly with toasted pecans.

Chocolate Frosting
1/2 c. butter
1/3 c. unsweetened cocoa
1/2 c. milk
1 16 oz. pkg. powdered sugar
1 t. vanilla

Stir together first 3 ingredients in a med. saucepan over med. heat until butter is melted. Cook, stirring constantly, 2 min. or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at med-high speed with an electric mixer until smooth.

Cinnamon Coffee Cake

1--18.25 pkg. yellow cake mix
1 --3.4 oz. pkg. instant vanilla pudding
1 --3.4 oz. pkg. instant butterscotch pudding
4 eggs
1 c. water
1 c. veg. oil
1 c. packed brown sugar
1 T. ground cinnamon
1 c. chopped pecans

Preheat oven to 350. Grease a 13 X 9 pan, or a 10 inch Bundt pan.
Stir together in mixing bowl, cake mix and pudding mixes. Add eggs, oil, and water. Mix until well blended. In another bowl, stir together the brown sugar, cinnamon, and nuts. Pour half the batter into pan, spread evenly. Sprinkle with half the nut mixture. Repeat.
Bake for 20 min. at 350. Turn oven to 325 and bake an additional 35-40 minutes.

Glaze:

1.Melt 2 tablespoons of butter
2.Sift 1 cup of powdered sugar into bowl.
3.Add the melted butter to the powdered sugar.
4.Add 1 tablespoons of milk.
5.If desired, add 1/2 teaspoon vanilla.
6.Beat until smooth and creamy, adding a little more milk if necessary.
7.Drizzle over cooled cake.

Cinnamon Coffee Cake

1 (18.25 oz.) package yellow cake mix
1 (3.4 oz.) package instant vanilla pudding mix
1 (3.4 oz.) package instant butterscotch pudding mix
4 eggs
1 c. water
1 c. packed brown sugar
1 T. ground cinnamon
1 c. chopped pecans (or walnuts)

Preheat oven to 350. Grease a 13 X 9 inch baking pan, or a 10 inch Bundt cake pan.

In a medium bowl, stir together the cake mix and the 2 pudding mixes. Add the eggs, oil, and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the remaining batter, and sprinkle with the remaining nut mixture.

Bake for 20 min. in the preheated oven, then turn the oven to 325 and bake an additional 35-40 minutes.

Confetti Dip

1 can white shoepeg corn, drained
1 can rotel, drained
1 pkg dry ranch dressing
1 8oz.container sour cream
1 8 oz. cream cheese, softened
1 cup shredded Monterey Jack cheese
finely chopped red onion to taste (optional)
Mix together and chill overnight.

Can be served with chips, crackers, or Scoops.

Praline Bars

Line jelly roll pan with graham crackers, separated

Boil the following together for 3 minutes:
2 sticks melted butter (no margarine)
1/2 c. sugar

Pour this over crackers and spread, sprinkle with 1 c. chopped pecans.

Bake at 325 for 12 minutes.
Remove from pan to waxed paper after removal from oven. Wait 1-2 minutes.
Optional, sprinkle with chocolate chips and let chocolate chips soften and spread chocolate.
SO easy, so good!

Fresh Apple Cake

Ingredients
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Directions
Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.