Monday, June 22, 2009

ice cream in a bag

I should have taken a better photo- oops.
One of my darling cub scouts brought this recipe for our Bear Den cookbook.
It's a good one- really fun!
We made it during den meeting last week & it turned out so good- i was shocked.
-the boys were in heaven-
1 gallon ziploc type bag
1 quart freezer ziploc type bag
4 cups ice
1/4 cup salt
1 cup whole milk
1 tsp. vanilla
2 tablespoons sugar

Pour the milk, vanilla, & sugar into the smaller bag. Carefully squeeze out as much air as possible & seal the bag carefully.
Place the small bag down into the large bag & cover with ice & salt. Seal the large bag tightly.
Shake, toss & flip the bags like an ice cream machine for 5-10 minutes. If the bag gets too cold to handle, wrap it with a towel & pass from person to person (this is what we did.)
Open both bags & spoon out the ice cream.

Sunday, June 21, 2009

Texas chocolate cupcakes with carmel icing

I got this recipe here.
IT is FAbulous!
The icing is so delicious-- it's dangerous.
My husband LOVEs caramel so I knew I had to try them.
I hope you try them too.
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup baking cocoa
1 cup water
1 cup vegetable oil
1/2 cup butter, cubed
2 eggs
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
2 to 2-1/4 cups confectioners' sugar
Directions: In a large bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil. Gradually add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin). Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. Remove from the heat; transfer to a small bowl. Cool to room temperature. Gradually beat in confectioners' sugar. Spread over cupcakes. Yield: 2 dozen.