Klondike Gusher Bars

Hola Amigos!!! Yes, it's been a very long time since my last post......I have come to realize in these long, long months that baking, blogging and photography are my total addictions.



Since I've not really been able to do them consistently in real life, they have been taking over my sueños (dreams). So even though I'm still not able to bring you all the yumminess that lives inside my head...... I just can't take it anymore!


I've decided to bring you quick little morditas (bites) of quick goodies I've made like milkshakes, ice cream sundaes and maybe a cookie or two!


Or even if I spy something that looks super delicioso! I'll snap a pic and share them with you, so that you can see some of the ooey gooey desserts that inspire me! I've decided to call these super easy recipes my

B.E.S.O.S- which stands for : Basic, Easy, Straightforward & Outrageously Simple!

These Klondike Gusher Bars will not disappoint!

All you need is: a box of Klondike Bars, Gushers fruit snacks, Smuckers hard shell chocolate coating and sprinkles.

Vamos a la cocina!

Unwrap your gushers first then your frozen Klondike Bars. Drizzle one side of the ice cream bar with chocolate shell then dip one side of the ice cream bar in your colorful sprinkles ( I used paraleil sprinkles). Be sure to work quickly because the ice cream can melt pretty fast, now drizzle more chocolate shell all over the bars and place on the Gusher sprinkles!

Voila!

 Instant smiles will appear when you serve these colorful rainbow bars of love!

Strawberry & Lime Jello Milkshake

Jello!.....

The super good wiggly stuff is not just for pre packaged lunch cups anymore, actually I was never really one for eating my Jello from a package.

 I am very proud to say that Jello was officially the very first thing I was allowed to cook on my very own! 

I ate so much of this stuff, well I ate half as much as I drank.

For some reason I loved to spoon drink my pre-wobbly Jello right after I added in the boiling hot water, seriously the hot sweet stuff was like soup for my soul.

If you haven't tried it like this, I do highly recommend.

I think that memories of my childhood romance with Jello sparked the idea for an official drinkable version. 

And when I finally had a sip,

it was everything that the 8 year old hot Jello sipping aficionada ever dreamed it could be! And since Jello comes in so many assortments the flavor and the flavor combos are endless!

The super bonus to this recipe, is that it can be made in 3 little pasitos (steps)


Vamos a la cocina!

                                             Ingredients

1 cup milk

1 pkg. (4-serving size) Jello, any flavor

 

( I used Strawberry, Lime Jello & Vanilla Jello Pudding)

1 pint vanilla ice cream, softened

for the strawberry shake you can cut up a few strawberries and blend them right in, a splash of vanilla never hurt either for the vanilla pudding shake!

 

                                                            Directions

 

Place milk and ice cream in blender. Add Jello. Blend 30 seconds.

 

Garnish your yummy milkshake with add-ons like; cherries, strawberries, whip cream & sprinkles!

Shirley Temple Milkshake

Shirley Temples, Have you ever had one?......Have you ever even heard of them? Please, Por favor! Tell me that you have?!

As a little chica I dreamed of the days when mi mama told me that we were going out to a restaurant to eat.

I always pondered about the food that I was going to choose to eat, but the drink, my bebida of choice never changed. It was always a Shirley Temple with extra, extra cherries. 

The grenadine in the drink gave it a magical red color, the bubbly twang of the ginger ale always made me feel like I was drinking something way more grownup than just plain old chocolate milk. 

The grand finale was the white & red striped straw plunked in the middle of the glass aligned with plump, sweet maraschino cherries. 

I've made these very same drinks, with all their magical appeal but this time I gave them a little frozen twist.

One sip, may make you wanna tap dance in your chair, just like the curly topped-" Little Princess" whom this drink was named after!

                                                                        Ingredients ♥

2 scoops vanilla ice cream
ginger ale soda
1/4 cup of grenadine
1/4 cup of maraschino cherry juice ( and some cherries too)

                                                                        Directions ♥

Pour 1/4 cup of Grenadines syrup plus 1/4 cup of maraschino cherry juice in a tall ice cream soda glass or a mason jar.  Whisk with a fork, ( or if you'd prefer, stick everything in a blender)then slowly, while still whisking, add ginger-ale soda until the glass is three-quarters full. Add 2 scoops of vanilla ice cream, add soda to the top of the glass, and serve with a spoon and a straw stacked with maraschino cherries.  I added a few red sprinkles just to add a little more pretty, and an extra scoop of vanilla ice cream but they are totally up to you!

Gingerbread S'more Boys

When I found out that the ladies from confessions of a cookbook queen and cookies and cups were hosting a Holiday Recipe Contest, I just knew I wanted to join in! I must be honest, I am a chica with a true "sweet tooth" I would much rather sink my teeth into a ooey gooey, caramel sweet Caramello Bar than a plate full of savory vitamin enriched peas and carrots.


 Once upon a time,I may have even been faced with a choice between the two as a meal choice and conceded to the one with the rationalization that I wasn't "that" hungry and I wanted something quick and light! Ummm I think my idea of " light" that day was relative to how heavy the package was and not the calorie packed muffin top making guilt enriched reality of my choice, or better yet my downfall. So if your one of those calorie hunting, unable to take a bite without thoroughly examining the nutritional label for fiber count and sugar levels, than I'd like to say that I admire you......but these Gingerbread S'more Boys are not for you! 

These are like s'mores turned inside out, upside down and smothered with everything that rains down from heaven, so do you want to know what's in them?!.....

Well of course you do! It is two rich, milk chocolate  shaped gingerbread boys, slathered with creamy gingerbread cookie dough, covered with refreshingly sweet red peppermint ice cream, than topped with super jumbo campfire marshmallows! 

Is your mouth watering yet? Well it should be because these boys are so good that they should change the saying from " visions of sugar plums" to visions of gingerbread s'more boys dancing in your head!

These are like a super cool frozen treat that are perfect for the little chicos and even the adults at your holiday party.  I love the idea of having a little ice cream treat instead of just the standard oatmeal cookies and vanilla pound cake around for the holiday's. 

I am still not completely happy though.....I really would love to find a way to place a stick in the middle and dip the whole thing in chocolate.....mmmmm...Now that's pure bliss!

                                                                Ingredients

1 bag of gingerbread cookie dough
1 bag of milk or dark chocolate candy melts
1 bag of campfire jumbo marshmallows
1 pint of peppermint ice cream ( I used Edy's Limited Edition Holiday Peppermint)


                                                              Directions

First, you will need to prepare your gingerbread cookie dough, I purchased the Betty Crocker bagged gingerbread cookie dough and eliminated the egg so that the dough was edible raw.

Then you will need to melt around 3 cups of chocolate melts in order to make 4 chocolate gingerbread boys and pour them into molds. You can purchase gingerbread candy molds online or in your local craft store. Once the chocolate is in molds, place them in the refrigerator to set for 15 minutes.

Once chocolate is set you can start to spread the gingerbread cookie dough all over the chocolate, then add another layer of peppermint ice cream, next you need to place on your jumbo marshmallows.  I placed mine in the microwave for a few seconds to soften them so that they fit better in between the chocolate chicos (boys).

Once you've placed on the marshmallows add the top chocolate gingerbread boy and place in the refrigerator to set for about 20 minutes.  Since these are meant to be eaten frozen you can make them ahead of time and they will continue to be perfectly delicious!  Whenever you ready take them out and enjoy!

                                                           

My Borrachito Rico- Rum Tres Leches Cake Milkshake

So even though it's been a little while since I had a chance to blog, it doesn't mean that blogging wasn't on my mind.......It kind of was like always on my mind, especially since my relentless desire to bake and create never seems to disappear.

Now that I blog there is just one more step added to my routine which is sharing the process. When I was unable to do it, I kind of missed it...a poquito bit!  Especially since I was experening a little slice of milkshake heaven, in a Dia de Los Muertos glass! 

Since I had a few slices of that super rico  El Boracho Rum Tres Leches Cake I decided to dunk  some in a blender filled with milk and very vanilla ice cream give it a whirl and see what pops up!

One sip was a sweet swirl of a creamy rich vanilla ice cream stuffed with chunks of Tres Leches Cakey goodness with a rico Rum finish!

Ingredients

 

 

1 to 2 slices of Tres Leches Cake

 

2 to 3 grande scoops of vanilla ice cream

 

1 to 2 cups of milk ( the amount is based on how thick or thin you prefer your shake)

1/2 tsp of Rum or Rum extract

 

 

Directions

 Put either one or two slices of cake (depending on your preference) into a blender and add a few scoops of ice cream. Add about a cup to two cups of milk (less or more depending on preference) 1/2 tsp of Rum and blend.  Swirl with whipped cream, sprinkles and a plump red cherry!



Makes 1-2 servings.

 





Dos Parties! Don't Cry Over Spilt Helado Milkshakes

Dos Parties,? .....dos is the Spanish word for 2 and of course you all know what the word parties mean. Anyway, no I am not planning a fiesta any time soon. "Dos Parties" is what my teenage daughter said in her awkward ( I am learning Spanish only because it is part of my college prep curriculum, not because I am all things en Espanol, Enrique Iglesias, Ricky Martin loving maniac like my mama!) accent. 

No complaints here though, she has pulled nothing but straight A's in Spanish class since Freshman year! I'm a proud mama, if you can't already tell! hehehe...'What she really wanted to say was " Dos Partes" ( par-tay-s )which in English translates to " 2 Parts" and for her these spilt ice cream milkshakes were the second part to a dessert that I had recently made.  These fiesta ready Don't Cry Over Spilt Helado Cupcakes, actually they are the same but different.

The milkshake is a blend of Breyer's Strawberry Waffle Cone Ice Cream leftover from my Mexican Strawberry Fried Ice Cream , infused with dulce de leche. Then filled to the rim with creamy ice cream drizzled with sweet dulce de leche and rich chocolate sauce.  The ice cream cone is filled with marshmallow fluff to resemble spilt ice cream and a handful of  fiesta sprinkles ( this is what I love to call colorful sprinkles, cause they make me wanna party!)

My chicas actually decided that they wanted to crush the sugar cones up and mix them into the milkshakes, it was actually very yummy! Anyway in honor of my Spanish speaking chica this milkshake is affectionately dubbed the " Dos Parties Milkshake" or if she becomes too embarrassed by this post and forces me to change the name it can also be called

Don't Cry Over Spilt Helado Milkshake ♥

Ingredients

4 cups Breyer's Strawberry Waffle Cone Ice Cream or your desired flavor
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes
1 cup of fresh strawberries
2 sugar cones
dulce de leche or caramel
chocolate syrup
1 jar of marshmallow fluff
fiesta sprinkles or even nuts or chocolate chips would be yummy!


Directions
 

Using a blender, blend all ingredients together including 2 tbsp of ducle and except for your

sugar cones, until smooth. Pour into a mason jar or tall glass, drizzle with chocolate sauce a

and dulce de leche. Fill the sugar cone with a tablespoon of marshmallow fluff, a little

more if you really love the stuff! Place the marshmallow filled cone on top of the glass,

shower with fiesta sprinkles plump strawberries don't forget the straw and Enjoy, Disfrutalo!

 








'

Mexican Strawberry Fried Ice Cream

Mexican Fried Ice Cream....... I have to admit just the name was a complete turn off to me for a long time. First of all I am not a huge fan of ice cream, gasp! I know for those who know me it's a fact that's hard to understand.I have been berated with questions about my aversion to the creamy treat that is the "unofficial" summer time staple.

For me though I just never found it to be as satisfying as a nice "grande"chocolaty hunk of cake. Okay and about the whole " fried " thing....um mm... it just didn't sound right. I imagined a big ball of velvety smooth ice cream drenched and dripping with greasy oil! Ahh, that's a big heaping spoonful of NO GRACIAS!, after a spicy Mexican dinner. 

And what was that brown coating? It looked like coconut, it must be coconut and that's where my assumptions about Mexican Fried Ice Cream stayed until this week. For some reason a previously avoided dessert was suddenly on my mind. I decided to put away my fears and do a little investigation on the truth behind Mexican Fried Ice Cream.

And what I found out is that it wasn't what I thought at all! I was fascinated by a new flavor from Breyer's it was "Strawberry Chocolate Dipped Waffle Cone" it was not the ordinary strawberry, chocolate and vanilla so I figured I'd give it a try,

when rolled in the Mexican canela ( cinnamon) smothered in crushed Corn Flakes, yes Corn Flakes ( turns out there is no coconut in this recipe at all) oops my bad! And dipped in the hot oil for 2 seconds, yes, just 2 eensy, weensy seconds....just long enough to crisp it, not long enough for drenching.


Drizzled with chocolate syrup and dulce de leche what is left after that is something that is ooey, gooey, crisp and cold all at the same time. I'm saddened to say that it took me this long to give this notable and fun dessert a chance. Now that I see how quick and easy these are to make, I'm eager to make them again!

Adapted from The Original Chi Chi's Mexican Restaurant Recipe

Ingredients

1/4 cup granulated sugar

4 teaspoons Mexican Canela or  cinnamon

1/4 cup kellogg's corn flake crumbs

1 maraschino cherry or a sprinkle of plump strawberries

 a drizzle of chocolate syrup and/or dulce de leche or even sweet agave syrup

 

 

 

Directions

1.Form 1 heaping scoop of your favorite ice cream into a ball.

 

2.Roll the ball of ice cream in the cinnamon sugar mixture until completely coated

3.Roll in corn flake crumbs till coated.

 

4.Place in the freezer to harden. 10 min

 

5.Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees

fahrenheit.

Don't Cry Over Spilt Helado Cupcakes

Helado is the Spanish word for ice cream, creamy, sweet, melty ice cream.Winding on down, ......like an avalanche of snow descending to the bottom of an icy cold mountain then with an inevitable but shocking crash the cascade of white precipitation abruptly comes to an end.

 If my children could put into words the way it feels when the "free spirited fairytale" of summer meets the reality of back to school this is what they would say.

Although they do love school and reuniting with their friends, summer is a bittersweet celebration in which they wished lasted 4 months instead of 2. 

My chica numero 3 was with me one day when I spotted these ice cream cupcake cuties on the confessions of a cupcake queen blog.





She asked that I make them for everyone for her last day of summer camp. No Problemo.....anything to make the end of her summer a little bit sweeter. ♥

Ingredients

1 box of sugar cones
1 jar of sprinkles
1 bag of candy melts   I used chocolate and pink white chocolate
 donut holes- however many you need I like the dunkin donuts glaze because they are fatter and more like an ice cream scoop
 ice cream bowl cupcake wrappers ( Wilton) or you can use jumbo cupcake wrappers


Vanilla Cupcake Recipe - or you can always use a box mix

1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

2 large eggs, room temperature

2/3 cup sugar

3/4 cup unsalted butter, melted

2 teaspoons pure vanilla extract

 

Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about

2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of

the dry ingredients. Take care not to over mix the batter. Scoop the batter evenly into the cupcake

tins, using a ice cream scoop for better accuracy

Bake until a tester inserted in the center of the cupcake comes out clean, 15 to 18 minutes. Cool

cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

 

 

 

For the icing, you can use your favorite buttercream recipe or try this one

Putting All this Yumminess Together ♥
Cut your sugar cones and line a large baking sheet with wax paper.

Melt your candy melts/almond bark according to package directions. Spoon small puddles of melted candy on your wax paper (one per ice cream cone).

Using a fork or toothpick, dip donut holes completely in melted candy and place on top of the melted candy puddles.

Sprinkle with sprinkles and place a cone on top. Once all your ice cream cones are finished, place in the refrigerator to set

Once your ice cream cones are set, remove the cones and your cupcakes from the refrigerator. Spoon melted candy over your frosting, and immediately sprinkle with sprinkles.

 Place one of your “melted ice creams” on top and place back on the baking sheet. Once all your cupcakes are finished, place in the refrigerator to set.
                                    


Disfrutalo, Enjoy It !

 

 

 

 

Sundae in Guadalajara- Ice Cream Cupcakes

You really have no idea how many great blogs are out there! Or do you?.......Well lately I've had a chance to blog surf and have found some really great ones not only with yummy looking recipes but

also with admirable photographs. If you didn't already know along with latin culture and baking, photography is yet another one of my hobbies. I get almost as much pleasure from seeing what I

baked all "bonitafied" on a plate, as I do standing behind the camera lens taking photos of it.  Okay back to the blogs......a couple of weeks ago I came upon the Cupcake Project Blog and saw that they

were having a contest where you had to come up with a recipe using cupcakes and ice cream. Oh my, my, my that sounded like something I definitely wanted to be a part of, just the idea of it got my

creative juices all flowing.  Well after a few weeks I finally found the time to settle down, think about what yummy recipe I wanted to concoct then get it all down on paper for everyone to enjoy. In any

event I came up with a cupcake/ice cream dessert twist which I call "Sundae in Guadalajara". Many of the ingredients used in this dessert have a Spanish influence in one way or another. Actually

almost 6 years ago I had the chance to spend 3 weeks in Guadalajara studying Spanish abroad but never made it. The truth be told at the time I was a little nervous about the flight, silly I know, but

now I am over it and ready to go and visiting Guadalajara has now moved on to my bucket list, well that along with making the trek to Machu Picchu in Peru. Either way when I do go I imagine it being

so caliente that I must purchase something to cool me down from the hot Mexican sol, as I'm walking along the cobblestone streets I see a senora with a pushcart serving up these heaping creamy cold

scoops of Mexican helado (ice cream) strawberry and dulce de leche unto fluffy plantain cupcakes. Each scoop is dripping with alternating drizzles of Mexican chocolate syrup and creamy homemade dulce de leche, then sprinkled with chunks of sugar cone pieces and colorful sprinkles.

A swirl of vanilla buttercream and a tangy yellow and a plump red cherry tops it off. And there you have it my "Sundae in Guadalajara" ice cream/ cupcake LOVE ♥  Oh and if ice cream is what you crave I found a cute little blog called Scoopalicious that is dedicated to everything ice cream!

Plantain Cupcakes

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup shortening
• 4 large eggs
• 2 cups superfine sugar
• 2 3/4 cups cake flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup warm milk
• 1 very ripe plantain (mostly black)

1 1/2 teaspoons vanilla extract

Directions

Preheat the oven to 345 degrees F. Line a 24 count jumbo-size cupcake pan with cupcake liners.

In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time, until completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.

Sift together the cake flour, cinnamon, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. In a separate bowl, blend the plantain with a hand mixer. Add the vanilla and the blended plantain to the batter.

Fill the cupcake liners 3/4 full. Bake until the cake bounces back when you touch it, about 20 minutes. Remove from the pan and place onto a wire rack to cool.

When the cupcakes are completely cool place them on a plate or even a ice cream sundae dish would be really cute. Top the cupcakes with either strawberry or dulce de leche ice cream or both would be delicious, I used Haagen -Dazs for both flavors.

Drizzle the cupcakes with dulce de leche and Mexican chocolate syrup, I found both of these at my local Mexican market. Dulce de leche may also be found in your local grocery store easier than the Mexican chocolate syrup may be. But you can make your own syrup by taking a cup of regular chocolate syrup and adding a tsp of  Mexican canela or cinnamon.

Sprinkle crushed sugar cone pieces and colorful sprinkles on top of the ice cream, then swirl with your favorite homemade or canned frosting a few more colored sprinkles and top with cherries!