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Peanut Butter Stuffed Hot Fudge Cupcakes

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

 
I think it’s true what they say: you can never go wrong with peanut butter and chocolate. It’s the combination that I consoled myself with after my first high school heartbreak (think a spoon in the jar and a sprinkling of chocolate chips) and the way we celebrated our marriage (think the best cheesecake in the universe, sliced doubly thick) on our honeymoon.

It’s a comforting combination, a delicious one, and sometimes even a healthy one. Dark chocolate has loads of antioxidants, and peanut butter? Well, we have our healthy fats. Trust me. I can justify just about anything.

A few months ago I made this cupcake and it has since become my go-to cupcake. It’s the cupcake that my family asks for on birthdays, the one that my brother dubbed “the best he’d ever had,” and the one that I happily suggest when I’m quizzed about fabulous dessert recipes.

It’s slightly more time consuming that your run-of-the-mill cupcake with a glob of frosting, but I promise it is completely worth it.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Here’s what you need: milk, eggs, heavy cream, sour cream, vanilla extract, peanut butter, flour, baking soda, butter, cocoa powder (I use the dark stuff), powdered sugar, and brown sugar. Lots of cream going on here. That only means one thing: deliciousness.

First up, I make the hot fudge. I find that if I get this out of the way, it has time to sit and thicken while I make the cupcakes. You can use a double boiler, but this time around I simply combined everything in a small saucepan and let it work its magic. Super easy!

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Combine the sugar, cocoa, salt, and flour in the saucepan. Separately, bring your milk or water (I always use milk, but water is fine) to a boil, then add it to the flour and cocoa mixture and stir, stir, stir over low heat. Do not look up, pass go, or collect $200. Just keep stirring until the fudge thickens.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

One it gets thick, remove it from the heat and stir in your butter and vanilla. Then set it aside and let it cool down to thicken a bit more.

Now it’s time to start the cupcakes. My favorite part about these cupcakes is that you only have to use one bowl to bring them together. No mixer necessary. First, sift together your flour, cocoa, salt, and baking soda and set them aside.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Next, in a large bowl, mix your egg and brown sugar together until no lumps remain.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Stir in your heavy cream and milk, mixing continuously.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Now add in your butter and vanilla. Keep mixing away!

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Add in your dry ingredients slowly while you continue to mix. Make sure you get out all of the lumps. And make sure you take a taste. Deeeelish.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Your batter should be thick and chocolaty now. Even though you want to shovel it into your face, stir in a little sour cream. This takes it over the edge.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Next, line a cupcake tin with liners.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Using a 1/4 cup measure, pour the batter into each liner. I like to spray my measuring cup with non-stick spray beforehand so the batter slides right out.

Into the oven they go!

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

After baking, I let my cupcakes sit for about 5 minutes, then remove them from the tins and let cool on the counter. This well help them cool a little quicker and we want them to be completely cool before frosting.

While the cupcakes are cooling, you can make your frosting or do the dishes. I always choose the first option.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Combine softened butter and peanut butter in the bowl of your electric mixer and beat until fluffy, about 5 minutes. You gotta scrape down the sides every so often, too.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Add in your powdered sugar bit by bit and stir on low speed, gradually increasing to high speed. I’m warning you: this frosting is like a drug. Stay away. Far, far away. (At least until after you’ve frosted your cupcakes.)

Once your frosting is made and your cupcakes have cooled, it’s time to stuff the ‘cakes. I find that the easiest way to do this is to fill a pastry bag with frosting and simply plunge it down into the cake. If you don’t have a pastry bag (the disposable ones are the best!), you can also use a spoon. All you have to do is remove a tiny circle from the top of the cupcake until you reach the middle, and spoon some frosting in. Then replace the top that you cut off. Easy!

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

I fill a bag with frosting, stick it in the cupcake, squeeze …

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

And voila! Instant stuffing. Mmmm.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Next, I frost the top. Again, if you’re not using a pastry bag, just frost the cupcake the way you normally would.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Now comes the fun part. Line up your cupcakes on parchment paper or aluminum foil and throw that hot fudge sauce you made a few hours ago all over the top. You be the artist.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Oh, look! Another fun part. You get to eat one. No one can pass this up.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Dig right in and savor it. Chocolate and peanut butter work miracles, I tell you.

I hope you try these cupcakes and love them as much as we do! The hot fudge can be stored in your fridge for later use—like spoon dipping. It comes in handy at midnight. Just sayin.’

 
 

Printable Recipe

Peanut Butter Stuffed Hot Fudge Cupcakes

See the full recipe post on HowSweetEats’s site!
4.78 Mitt(s) 23 Rating(s)23 votes, average: 4.78 out of 523 votes, average: 4.78 out of 523 votes, average: 4.78 out of 523 votes, average: 4.78 out of 523 votes, average: 4.78 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

Easy (one bowl!), fluffy dark chocolate cupcakes with peanut butter buttercream and hot fudge.

Ingredients

  • FOR THE CUPCAKES:
  • 1 whole Egg
  • ¾ cups Brown Sugar
  • ½ cups Milk
  • ½ cups Plus 1 Tablespoon Heavy Cream
  • ½ cups Butter, Melted
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Sour Cream
  • 1-⅛ cup All-purpose Flour
  • ¼ cups Dark Cocoa Powder
  • 1-¼ teaspoon Baking Soda
  • ½ teaspoons Salt
  • ¼ cups Homemade Hot Fudge (recipe Below)
  • _____
  • FOR THE BUTTERCREAM:
  • ½ cups Butter, Softened
  • ⅔ cups Peanut Butter
  • 3 cups Powdered Sugar (you May Need 1 More Cup)
  • 1 Tablespoon Milk, Have 1-2 More On Hand If Needed
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
  • _____
  • FOR THE HOT FUDGE SAUCE:
  • 1 cup Sugar
  • 1 cup Dark Cocoa Powder
  • 1 pinch Salt
  • 2 Tablespoons Flour
  • 1 cup Boiling Water Or Scalding Milk
  • 1 Tablespoon Butter
  • 1 teaspoon Vanilla Extract

Preparation Instructions

For the cupcakes:
Preheat oven to 350 degrees F.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.

Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

For the frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.

Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired.

For the homemade fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.

Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

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Homemade Pizza Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

 
There’s nothing like homemade pizza—being able to choose exactly which ingredients you want on your pizza, adding just the right amount of cheese, cooking it until the crust is crispy or soft. Making your own sauce is just another way of personalizing your pizza. Sure, it’s easy to pick a can of pizza sauce off the grocery store shelf, but the list of ingredients is generally either long and confusing or disgusting. It is so quick and easy to make your own sauce. Let me show you how!

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Here’s what you’ll need: tomato paste, olive oil, dried oregano, garlic powder, onion powder, salt, maple syrup, red wine, and water.

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Put the tomato paste in a small saucepan.

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Add the olive oil …

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Oregano …

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Onion powder …

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Garlic powder …

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Salt …

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Maple syrup …

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Red wine …

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

And water.

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Whisk it all together with a fork.

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

Bring to a boil and simmer a few minutes.

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

And there you have it! The quickest, yummiest homemade pizza sauce ever. Don’t quote me on that.

 
 
 
Tasty Kitchen Blog: Homemade Pizza Sauce. Guest post and recipe from Erica Kastner of Cooking for Seven.

 
Notes:

1. If you don’t have any tomato paste on hand, you can substitute 1/2 cup plus 2 tablespoons of tomato puree or tomato sauce for the tomato paste and water. If using sauce, you may need to adjust the other seasonings.

2. Looking for a pizza crust recipe? Check out my Whole Wheat Pizza Dough recipe. You can also find the pizza dough printable recipe on Tasty Kitchen.

3. Want to learn how to grill pizza? Check out my step-by-step instructions.

 
 

Printable Recipe

Homemade Pizza Sauce

See the full recipe post on Erica Lea’s site!
4.93 Mitt(s) 15 Rating(s)15 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 515 votes, average: 4.93 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

A quick and easy recipe with loads of flavor.

Ingredients

  • 6 Tablespoons Tomato Paste
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 teaspoons Dried Oregano
  • ½ teaspoons Sea Salt
  • 1-½ teaspoon Pure Maple Syrup
  • 2 Tablespoons Red Cooking Wine (optional But Very Good)
  • ¼ cups Water

Preparation Instructions

Place all ingredients in a small saucepan. Whisk together until well combined. Place over low heat and cook until heated through. Taste and adjust seasonings if necessary.

 
 
_______________________________________

Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

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Mocha Brandy Frappe

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

When I was in my early twenties and my waistline could handle this sort of thing, I made daily trips to one of the many coffee houses in my hometown. You’d be hard-pressed to walk two blocks in Vancouver without finding some sort of specialty coffee store. Yes, we are a highly caffeinated, but friendly lot. You know you are a regular at the coffee shop when the barista has your drink ready for you, your name written on the side of the cup, by the time you reach the front of the line. Grande cafe mocha with nonfat milk and whipped cream, please. The nonfat milk cancels out the calories from the chocolate syrup and whipped cream. If you have evidence to prove otherwise, I don’t want to hear about it.

When I spotted this mocha frappe by Deb of smithbites, I was whisked back to those lazy days of my youth (my goodness, I’m getting old). To make things even better, Deb adds a touch of brandy and a pinch of cinnamon and cayenne pepper. Are you sold yet? I was ready for a really good coffee drink, but was not prepared for the-coffee-drink-to-top-all-coffee-drinks. Deb, you are a magician.

A few weeks ago, someone (you may know her—her name’s Ree) posted a recipe for iced coffee concentrate. Make a batch of this and store it in the fridge to have on hand so you can make the perfect iced coffee or Mocha Brandy Frappe at a moment’s notice.

 
 
 
Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

For the chocolate sauce, you can use a store-bought version or make your own. Since there was extra cream in my fridge and chocolate that would be eaten by the fistful if I didn’t find another use for it, I went the homemade route. Just bring the cream to a boil, pour it over chopped chocolate and whisk. Yep, it’s that easy.

 
 
 
Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

This is all you will need to make this addictive frappe. Oh, and a little ice.

 
 
 
Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

Place chocolate, brandy …

 
 
 
Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

Coffee concentrate …

 
 
 
Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

Milk (soymilk or another kind you prefer) …

 
 
 
Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

And cinnamon, cayenne pepper and vanilla syrup (if using) into a blender. Whiz for about 15-20 seconds to mix well. That’s right, I said cayenne pepper. Don’t you dare skip that step. Trust me.

 
 
 
Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

Add ice and process for approximately one minute or until well blended.

 
 
 
Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

Top with real whipped cream. Smithbites labeled this step as optional, but I couldn’t resist using my handy whipped cream dispenser. My kids sat nearby, assuming the baby bird position, until filled each of their mouths with a generous squirt of whipped cream.

 
 
 
Tasty Kitchen Blog: Mocha Brandy Frappe. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Deb of Smith Bites.

Sprinkle with a little chocolate, put on your sun hat and loll about on the patio as you sip on this heavenly drink.

I suggest you run over to Deb’s blog, Smith Bites, where she and her husband (affectionately referred to as The Professor) whip up inspiring recipes several times each week.

 
 

Printable Recipe

Mocha-Brandy Frappe

See the full recipe post on smithbites’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 3

3

Description

DIY Mocha Frappe with a twist: brandy!

Ingredients

  • ½ cups Chocolate Sauce
  • 1 Tablespoon Brandy
  • ¾ cups Cold-Brew Coffee Concentrate (coffee Must Be Cold - Hot Coffee Will Dilute Flavor)
  • 1 cup Soy Milk (or Your Choice)
  • ¼ teaspoons Cinnamon
  • 1 pinch Cayenne Pepper
  • 2 Tablespoons Vanilla Simple Syrup (Optional, See Note)
  • 2 cups Ice

Preparation Instructions

Place chocolate, brandy, coffee concentrate, milk, cinnamon, cayenne pepper and vanilla syrup (if using) into a blender and whiz for about 15-20 seconds to mix well.

Add ice and process for approximately one minute or until well blended.

Pour into glasses, add straws and serve.

Optional: top with real whipped cream.

Smith Bites note: If you make your own chocolate sauce and use a 60-70% dark chocolate, you may need a bit more sweetener. If so, use a simple syrup or a teaspoon or two of superfine sugar. If you’re using a milk chocolate or a semi-sweet chocolate to make your sauce, you probably won’t need any additional sweetener.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

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The Theme Is … Ice Cream!

Posted by in The Theme Is...

Tasty Kitchen Blog: The Theme is Ice Cream!

 
It’s been a while since our first ice cream theme post, so we figured it was time for part deux. After all, July is National Ice Cream month, so I can justify a second ice cream post. Believe me, even if it weren’t July, I’d find a reason. I’m the person who intentionally allows fruit to ever-so-slightly over-ripen just so I can say, “Oh, will you look at that. This poor mango might be too soft to cut up and enjoy. Let me just make some mango ice cream so it won’t go to waste.”

I’m sneaky like that.

Ice cream is the perfect summer treat, and with the current heatwave hitting many areas of the country, I almost can’t decide whether to binge on it or bathe in it. Seriously, man. It’s hot outside. Let’s just all stay in and make ice cream.

(See how I snuck that in again? I’m telling you. Ping me if you need me to craft custom excuses to make copious amounts of ice cream in your home.)

Today, we’ll do a rundown of two main types of ice cream. First we’ll show you some egg-free ice cream recipes. Some purists will insist this is technically what ice cream should be, hence the name ice cream. Ice cream made without eggs is usually easier and quicker, and is sometimes referred to as Philadelphia, New York, or American-style ice cream. Though this style of ice cream doesn’t require any cooking, Alton Brown says that bringing the milk or cream up to about 170ºF then letting it cool before churning greatly improves the texture of the finished product.

(Note: I goofed and mistakenly included the Orange Julius ice cream here. It belongs to the custard-based lineup. Oops!)

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Egg-Free)

Homemade Chunky Monkey Ice Cream from whatsgabycooking Pineapple Coconut Ice Cream from asweetpeachef Orange Julius Ice Cream from clabbergirl Dulce De Leche Ice Cream with Toasted Pecans from Mommy's Kitchen Blackberry Ice Cream from missinthekitchen Nutty Buddy Ice Cream from oneordinaryday

 
 

You can get incredibly creative with these, too. And by golly, you have. You kill me with all your incredible concoctions, creating all these frozen versions of our favorite desserts. Banana bread ice cream? Strawberry cheesecake ice cream? Pecan pie ice cream? My goodness. Will one of you adopt me please?

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Egg-Free, Baked Goods)

Banana Bread Ice Cream from guiltykitchen Blueberry Pie Ice Cream from missamy Brownie Batter Ice Cream from Lauren's Latest Strawberry Cheesecake Ice Cream from daydreamerdesserts Blueberry Cheesecake Ice Cream from whisktogether Chocolate Chip Cookies ‘n Cream Ice Cream from sweettooth Pecan Pie Ice Cream from daxphillips

 
 

Now we’ll lay some custard-based ice creams on you. Custard-based ice cream is basically the same, but with a higher concentration of egg yolks. It is sometimes referred to as frozen custard or French ice cream. Since eggs are a natural emulsifier, these tend to be richer and smoother than egg-free versions. The egg yolks also give them a pale yellow tinge, which is apparent when you compare a scoop of the ubiquitous bright white vanilla ice cream and a scoop of French vanilla ice cream.

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Custard-Based)

Amaretto Ice Cream With Liqueur Poached Pecans and Hazelnut Swirl from Mary Helen Coffee Ice Cream with Chocolate Covered Espresso Beans from Heather Christo Nutella Swirl Ice Cream from Megan Betz Mint Chip Ice Cream from whiteonricecouple Gingerbread Ice Cream from daydreamerdesserts Whiskey and Spiced Walnut Ice Cream from aspicyperspective

 
 

Here are some custard-based ice creams paired nicely with fruit. Maybe it’s just that fruit really goes well with ice cream, or maybe, particularly with the richer custard-based versions, the fruit provides a nice balance of flavor. Whatever the reason, what I’m sure of is that I just want more of it.

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Custard-Based with Fruit)

Cashiers Farmer’s Market Homemade Vanilla Ice Cream with a Fresh Blackberry Sauce from bunkycooks Lemon Basil Ice Cream from georgiapellegrini Pineapple Cinnamon Ice Cream from sprinkledwithflour Key Lime & Vanilla Bean Buttermilk Ice Cream from guiltykitchen Berry Basil Ice Cream from frommysweetheart Absinthe and Raisin Ice-Cream from apigpigscorner White Peach Ice Cream from daydreamerdesserts Blackberry Ice Cream from Caleigh's Kitchen

 
 

If you’re lactose-intolerant, have dairy allergies or simply want to avoid dairy, fret not. Though not technically ice cream, here are a few of ice cream’s cousins you can enjoy without feeling like you’re missing out. Some use coconut milk instead, and some are just straight-up sorbets. Sorbets, according to the FDA, are water ices and contain no milk or eggs. But if you need to stay away from eggs completely, be sure to read the label or recipe carefully. Some sorbets can contain egg whites.

 
Tasty Kitchen Blog: The Theme is Ice Cream! (Dairy-Free)

Grapefruit Sorbet from missamy Coconut Chocolate Chip Ice Cream from elanaspantry Green Apple and Sparkling Cider Sorbet from pigpigscorner Vegan Chocolate Sorbet from elanaspantry Mexican Chocolate Ice Cream from elanaspantry Strawberry Basil Sorbet from twopeasandtheirpod Easy Mango Basil Sorbet from sinfullyspicy

 
 

And there you go! That was a tour of my freezer rundown of just a few of the ice cream recipes here in Tasty Kitchen, and we hope you find a few new favorites. I didn’t even show you any gelatos and sherbets yet. Oh well. Guess we’ll have to do that in a separate post.

So make some ice cream this week, and unleash your inner Ben & Jerry! Then come back here and share your creations. I’ll be anxiously waiting here. In the shade. Fanning the heat away with one hand while the other hand holds an ice cream cone.

 

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Butterscotch Meringue Bars

Posted by in Baking, Step-by-Step Recipes

If there’s anything I love more than chocolate chip cookies, it’s meringue. And so when I saw The Church Cook’s recipe for Butterscotch Meringue Bars, I knew I had to give it a go! I’m blessed to know Kay in real life and let me tell you, she has a knack for creating mouthwatering dishes! […]

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Asparagus Cheese Tarts

Posted by in Step-by-Step Recipes

Our garden has asparagus popping up all over the place this year. We didn’t plant them; in fact, they were planted by my grandmother in the 1970s and they are still showing up all these years later. For that reason, I will always love asparagus and am always looking for new ways to cook them. […]

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Toffee Crunch Cookies

Posted by in Baking, Step-by-Step Recipes

It is no secret that I have an obsession with cookies. We have over 100 cookie recipes on our food blog. I love baking, eating, and sharing cookies. They make me happy. I told myself I wasn’t going to bake any cookies this week because it is so hot outside. I didn’t want to turn […]

Avatar of cookincanuck

Chicken Spinach Salad

Posted by in Step-by-Step Recipes

Over the course of the summer, I typically receive five or six phone calls from friends inquiring about my well-being. Their voices fraught with concern, they ask, “How are you doing in this heat, Dara? You’re drinking lots of water, right?” After years of watching me practically melt in the summertime heat, they know better […]