NO CHURN ICE CREAM - REQUIRES NO MACHINE

http://www.thirtyhandmadedays.com/mint-chocolate-cookie-no-churn-ice-cream/

NO CHURN ICE CREAM
We did this for St. Patricks Day 2017.  Could use any toppings/flavorings.  We liked.  Not the same consistency as real ice cream but easy and good.

• 2 cups heavy whipping cream
• 1 14 oz. can sweetened condensed milk
• ½ tsp vanilla extract
• ½ - 1 tsp mint extract
• 3-5 drops of green food coloring
• 20 chocolate mint cookies, broken into pieces
• ½ cup mini chocolate chips

1. With a mixer, beat the whipping cream until stiff peaks form.
2. In another bowl combine condensed milk, extract and food coloring. Mix to combine
3. Fold milk mixture into whipped cream mixture until combined.
4. Gently fold in cookies and chocolate chips.
5. Put in a container and cover.
6. Place in freezer for at least 6 hours or overnight.

Pumpkin Pancakes with Black Cinnamon Syrup

These were fun to make.  I took a little bowl of the batter before adding pumpkin (sweet potato/yam works too) and food coloring for the green stem.  Loved the black syrup.  Next time I definitely want to put in a squirt bottle for kids to decorate (see tip). (favorite pumpkin waffle recipe is in 2009 taste of home)

Ingredients

Syrup

1/2

cup granulated sugar

1/2

cup packed light brown sugar

2

tablespoons Gold Medal® unbleached all-purpose flour

2

teaspoons ground cinnamon

1

teaspoon vanilla

1

cup water

Black food color

Pancakes

2

cups Original Bisquick® mix

1

cup milk

2

eggs

1/2

cup canned pumpkin (not pumpkin pie mix)

2

tablespoons granulated sugar

1/2

teaspoon ground cinnamon

Pinch of nutmeg

Red and yellow (or orange) food color

Save $$$ on your favorite brands

Directions

• 1In 1-quart saucepan, heat Syrup ingredients to boiling, stirring constantly, slowly adding enough black food color to completely color the mixture black. Stir constantly while boiling a few more minutes until mixture thickens. Remove from heat; set aside.
• 2In large bowl, stir together Pancake ingredients until well combined. Spoon batter onto hot greased griddle; cook until golden, 2 to 3 minutes each side.
• 3Transfer to serving plates; top with syrup, and serve warm.

Expert Tips

Pour syrup into a squeeze bottle so kids can “draw” spooky designs on their pancakes!

Add 1/2 cup chocolate chips to the batter for pumpkin-chocolate chip pancakes.

http://www.bettycrocker.com/recipes/pumpkin-pancakes-with-black-cinnamon-syrup/80c681e7-d409-43cf-85cb-b01d1338f72c?nicam2=BC12BQ_201441_BC_BQ_2013_10_23_Core_Newsletter

RED VELVET CUPCAKES WITH FROSTING

RED VELVET CUPCAKES

I tried to use this recipe as a Barbie cake for Abagail's 2nd birthday. It did not work. It feel apart and the sides burned. But the inside tasted really good and the frosting is divine. So I would like to try them as cupcakes. Paula Deen suggest topping them with a strawberry or raspberry and chopped pecans.

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3-4 TBSP cocoa powder
• 1 cup vegetable oil
• 1 1/2 cups buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

BUTTER CREME FROSTING

Used this for Abagail's 2nd year birthday cake. It was a 2 tier 9" cake. Makes a lot. Had quite a bit left over.

Update: This frosting is so so good dipped in strawberries and pecans.  Yum!

1 cup butter, softened

1# cream cheese, softened

1 tsp vanilla

4 cups powdered sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

PLAYDOUGH

PLAYDOUGH (cooked)

I really liked this recipe. Got kinda weird feeling after a couple of days - but I hadn't kept in a covered container. Was easy to make and play with. I did add the baby oil.

4 cups water
4 cups flour
1 cup salt
2 Tbsp. cooking oil
4 Tbsp. cream of tarter
food coloring

Combine ingredients. Cook in a big pan, sitrring constantly, until most of the moisture is absorbed. If you like you can knead in glitter for sparkly playdough when the dough cools. Store in a covered container. *This does not need to be refrigerated*

Special Note: Can add a bit of baby oil to get a softer texture and to make the playdough smell better.

SNOW DOUGH
Haven't made this yet - found in FamilyFun magazine. They said it won't dry out even after a month of being uncovered.  We got as a gift this year for Christmas from someone in our ward gingerbread playdough.  We had so much fun playing with it and it smelled wonderful.

Mix:
2 cups cornstarch
1/3 cup vegetable oil

With your fingers knead in 6T iridescent white glitter.  If the dough is too dry, add more oil one tablespoon at a time, until the dough is soft but a little crumbly.  Makes 2 cups.