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Fresh Raspberry Buttercream

2 sticks of Unsalted Butter

2 lbs Powdered Sugar

1 1/2 cups Fresh Raspberries

1 Tablespoon Vanilla Extract

Cream the butter, then add powdered sugar one cup at a time.  Add the vanilla.

The frosting will be thick, but you don’t want to add any milk; the juice from the berries will add the necessary moisture.

The frosting will still slightly breakdown, so frost your cake, then place in the fridge to firm up the frosting.  Top your cake with several fresh berries before you place the cake in the fridge.

The chilled frosting brings out the flavors of the raspberries, but you could serve at room temperature as well.

You can get a regular buttercream recipe in THIS post

Enjoy, because you will want to eat this by the spoonful, with chocolate graham crackers, through a straw… this frosting is sinfully good.

 

Vanilla Bean Homemade Ice Cream

1 cup Whole Milk

1/2 cup Sugar

1/4 teaspoon Salt

3 egg yolks

2 Vanilla Beans scraped and seeds + pods placed in sauce pan

or 1 Tablespoon Vanilla Extract

2 cups Whipping Cream

Note~ This is for a richer creamier ice cream.  We do a more guiltless style:)

1 cup 1% Milk

2 cups fat free Half & Half

Place all ingredients in a sauce pan except the Whipping Cream.

If you are using Vanilla Extract instead of Beans, save the extract out as well.

Whisk the the milk, sugar, salt, egg yolks, and vanilla bean seeds in your sauce pan.  After the ingredients are well incorporated, add the hollowed out vanilla mean pods.

Add to a stove burner set to medium heat.

Stir constantly to prevent scorching.  Heat until just before it boils. By then it will have reached the proper temp to remove any potential danger from the egg yolks and cook them properly.

Remove the pan from the burner.  Use a fork or pair of tongs to remove the vanilla bean pods and discard.

Add the whipping cream (and extract if you are using it)

Whisk together all the ingredients

Let the mixture cool, then add it to the ice cream maker of your choice.

Follow the directions… wait and salivate for the creamy goodness.

Note~ Once our ice cream is done in the machine, I transfer the soft serve ice cream to a bowl and place it in the freezer.  This allows it to harden up and hold its shape better.

Enjoy on a cone, in a bowl, with bright sprinkles, or Matt’s choice of Almond Joy Pieces