Dessert

Chocolate Biscoff Buttercream Cupcakes

5 · Jul 24, 2013 · 19 Comments

This post is brought to you by Biscoff Spread // Have you “Spread the Love” yet? You know, the spread that has taken the nation by storm… Biscoff Spread. I have dipped my toe in the Biscoff pool a couple of times and today I’m sharing my Chocolate Biscoff Cupcakes along with sharing about the Biscoff Spread the Love Challenge. All you have to do is share your photos of how you use Biscoff. You could win a trip to Belgium to the Biscoff factory, cash prizes or a years worth of Biscoff!!

What is Biscoff? Well, if you’ve ever flown on a commercial airline within the last 20 years you may have had a Lotus Biscoff cookie as a in-flight treat. They are a tasty cookie created in Belgium, and in Europe they are called Lotus Speculoos cookies.

Back in 2007 a culinary enthusiast brought their Speculoos creation to a Belgium reality television show, not unlike our Shark Tank here in the U.S. and pitched an idea for turning the Speculoos cookies into a spread. The folks at Lotus LOVED the idea and that is how Biscoff Spread was born. Within 3 hours of it’s first release, the Biscoff spread sold out and it has become an overnight sensation all over the world!! Click here to find out where you can buy Biscoff.

All Biscoff products are made with all-natural ingredients and are preservative-free. They are free of trans fat and cholesterol and made without genetically modified ingredients or artificial colors. They are Vegan and also do not contain nuts.

You can enjoy Biscoff in many ways, on toast, with apple slices, in a sandwich or in all kinds of sweet goodies. About a year ago, I created a Biscoff Crepe Raspberry Cake that was truly a show stopper.

When I was developing that recipe I created my Biscoff buttercream recipe that is perfect for all types of desserts. This week I topped my favorite chocolate cupcakes with that amazing Biscoff buttercream and it was heaven in cupcake form.

Chocolate Biscoff Buttercream Cupcakes

Chocolate Cake:

1 Chocolate Cake Mix (any kind, I've used chocolate fudge, Swiss chocolate, or milk chocolate)

1 C Mini Chocolate Chips

1 cup Sour Cream

1 Pkg. of Chocolate Pudding (small 3.5 oz. box)

Biscoff Buttercream:

2 sticks of unsalted butter at room temperature

1 cup Biscoff

1 tsp. vanilla extract

pinch of salt

3-4 cups of powder sugar

1-2 tbsp. whole milk

Directions

For the most amazing chocolate cake ever, prepare cake batter as directed on box, and add sour cream, pudding and chocolate chips. Pour into cupcake liners. Bake as directed on box (you might need to add a minute or two to the baking time because of the added ingredients). Place on a wire rack to cool.

For the buttercream I just modified my Simple Vanilla Buttercream recipe a bit by adding the Biscoff and lowering the amount of vanilla extract. It’s a good classic and easy buttercream recipe.

In a bowl of an electric mixer with the paddle attachment, place softened butter and Biscoff. Cream the two together and add vanilla extract. Turn mixer off and add half of the powder sugar, carefully turn the mixer on low and mix the sugar in completely. Add the remaining sugar slowly until it creates a dough like consistency. Add 1 tbsp. of milk and mix on high. Check the consistency of the buttercream. If it’s too tight add more milk. Mix on high for 5-7 minutes until light and fluffy.

If needed store in a air tight container in the refrigerator for up to a week. Take out of the fridge for an hour or two before you want to use it to make sure that it is at room temperature when you need it.

Using a jumbo closed star decorating tip with a pastry bag from Sweet Baking Supply, I iced the cupcakes with a simple swirl and then drizzled a little melted Biscoff on top. For some added flair you can break-off a piece of a Lotus Biscoff cookie and place it on top of the frosting. These cupcakes will hold up quite well as long as the temperatures aren't too hot. Refrigerate if don't plan on eating them for a bit, but make sure to bring them back up to room temperature before serving.

Don't forget to visit the Biscoff challenge for a chance to win a fun trip or a years worth of Biscoff. You can also find fun ideas on their Pinterest Boards along with their Facebook page.

Healthy Ice Cream Sandwiches

2 · Jul 15, 2013 · 1 Comment

Hello Whipperberry readers! Jenn here from Clean and Scentsible! I'm so excited to be back here today sharing one of our kid-friendly, healthy summertime treats…

These ice cream sandwiches are very simple to make and the kids can have lots of fun coming up with their own variations. To make the "ice cream" simply blend up 2 ripe, frozen bananas in your blender or food processor until it turns soft and creamy {like a soft served ice cream texture}. Spoon the mixture between 2 graham crackers and place in the freezer for approximately 20-30 minutes {makes 6 sandwiches}.

My oldest is a huge sprinkles fan, so we added some colorful sprinkles to these ones. They also taste wonderful with peanut butter {or Nutella!}spread over the graham crackers and, of course, adding a little chocolate is always a yummy option too! 🙂

If you get a chance, pop on over to Clean and Scentsible for some more summertime inspiration! There's always lots going on and I would love to hear from you!

Summertime Caddy and Frosted Mason Jars

Watermelon Pudding Pops

Sisal Rope Flower Pots

You can also connect with me here:

Facebook / Pinterest / Instagram / Twitter

I hope you are all having a wonderful summer!

Mint Chocolate Chip Ice Cream Recipe

5 · Jul 9, 2013 · 7 Comments

Mint Chocolate Chip Ice Cream Recipe // It is great to be back here at Whipperberry! Let’s talk about one of my favorite summer treats… Ice cream! It gets pretty warm here in Utah. As the temperatures rise, my mind gets busy trying to think of fun and new flavors of ice cream to make. I always end up back at the old standby of chocolate chip. This time I wanted to get a little crazy and add a little somthin’ extra!

Now, you might be surprised to learn that I DO NOT own an ice cream maker! *GASP!* So how is it that I made this amazingly fluffy and delicious looking treat? Easy! I combined two basic ingredients, added in my mixers and froze away. You can see the tutorial for the basic two ingredient ice cream here.

Here is what you will need: 2 cups of heavy whipping cream 1 (14 oz) can sweetened condensed milk 1 cup chocolate chunks 1/2 teaspoon peppermint extract 1/2 teaspoon vanilla extract Now, let’s get started! In a small bowl mix together the condensed milk, chocolate chunks, and extracts. Set aside. Whisk your heavy cream in the bowl of an electric mixer until soft peaks form. Gently fold your whipped cream into your condensed milk mixture. Pour this into an airtight container and transfer to your freezer. Allow to freeze 6 hours, or overnight.

I like to chop my chocolate chunks a bit to make them a little smaller, but that’s just personal preference.

The best thing about this recipe is how adaptable it is! Don’t like mint or chocolate chips? No problem! Switch them out for cherries or cheesecake. Or stick with plain ol’ vanilla. The possibilities are endless! Hop over to my site and check out a few of the fun flavors I’ve made!

cake batter ice cream // july bbq // parmesan fries

Triple Chocolate Deep Dish Brownies

3 · Jul 2, 2013 · 8 Comments

Hello Whipperberry friends, it's me Jo-Anna from A Pretty Life in the Suburbs!

I'm so happy to be over here at Whipperberry again (I'm still pinching myself)! I hope you enjoyed my last recipe, and I'm hoping you're going to love this one too! I know we did.

Today I'm sharing a recipe for Triple Chocolate Deep Dish Brownies with Ice Cream. Now just take a moment to absorb that…say it out loud…Triple Chocolate Deep Dish Brownies. Mmmmmm! Oh yes, I went there. You should too.

And I won't even tell you that these brownies are gluten free. They're so good you won't even realize there's no flour in them. But don't let the gluten free thing scare you either…this recipe is versatile…just use all purpose flour instead if you wish.

These are seriously delicious. Gooey, warm, chocolatey and rich.

You must, I repeat you must, eat these brownies warm with ice cream. A treat of epic proportions! 😉 And perfect for guests, special occasions or just the occasion of every day. I mean really, do we need a reason to eat brownies?!

4 oz of dark chocolate 1/2 cup butter 1/2 cup almond flour (or all purpose flour if you don't wish to use almond flour) 1/4 cup cocoa powder 1/2 tsp baking powder 2 eggs 1 cup brown sugar 2 tsp vanilla 1/2 cup chocolate chips (semi-sweet) vanilla ice cream

Preheat your oven to 350 degrees.
Melt the dark chocolate and butter over indirect heat. To do this, I put a heat-proof bowl over a saucepan of simmering water, and stir it constantly until it is melted and smooth. Then remove from heat, and cool slightly. Set aside.
In a separate bowl, whisk together the almond flour, cocoa, and baking powder. Set aside.
Once the melted chocolate mix is cooled slightly, add the eggs, sugar and vanilla. Mix thoroughly.
Then stir in flour mix. Mix well.
Stir in the chocolate chips.
Pour the brownie batter, evenly between 6 – 125 mL Mason Jars.
Bake for 25-30 minutes.
Let them cool slightly before serving, then add a scoop of vanilla ice cream and enjoy!

Tips!

If you make these brownies ahead of time, just reheat them in the oven at 200 degrees for about 15 minutes, or stick them in the microwave for a few seconds to heat them up.

Seriously. Look at that bite.