Nashville Wife

Lifestyle Blog | Recipes | Home Decor | Money Saving | DIY Wedding Planning

Desserts/Baked Goods

Easy Crème Brûlée

by 14 Comments

On Valentine’s Day, I asked Mr. Handsome what he wanted for dessert, and he replied, “I’m always up for crème brûlée, but I’ve heard it’s hard to make.” I loved the idea but had also heard the same thing.

Hoping to prove them wrong, I Googled “easy crème brûlée recipes” and found a few that used instant pudding mix…yuck. After spending a little more time on the internet, I discovered that the ingredients in crème brûlée are very simple, and although the process requires the chef’s full attention, it doesn’t actually take that much time. I didn’t have a kitchen torch, but I learned that I could use my oven’s broiler setting.

Now I usually don’t copy other bloggers’ recipes, but I found the perfect, easy crème brûlée recipe. I have made it twice and have received rave reviews from Mr. Handsome and several guests, so rather than reinvent the wheel, I’ll just share the link. There’s a video, but I honestly didn’t watch it. The written recipe has plenty of detail.

I will say that in step seven, when you’re using your broiler setting to create a caramelized crust, turn the oven light on, and position the baking dish in the middle of the oven so you can keep an eye on your dessert through the window. Don’t just setting the timer for 3 minutes and walking away. Sit there and watch it the entire time.

The first time I made it, my crème brûlée burned after only 2 minutes (it was sitting on the second-from-the-top rack, which I don’t recommend). If that happens to you, just grab a fork and lightly lift the top layer off each crème brûlée, and voila…good as new! Then you can repeat the sugaring step and try again. Mine only took 1-2 minutes.

Also, I don’t recommend looking at the nutrition facts below the recipe. Crème brûlée is by no means healthy, but a little treat now and then never hurt anybody.

Ice Cream Cake with Oreo Crust

by 26 Comments

A few weeks ago, I told you about Mr. Handsome’s birthday celebration and promised that I would share the recipe for the ice cream cake that I made him. Now I know it’s the dead of winter for many of us, but my personal opinion is that ice cream can be enjoyed at any time of year–especially if it’s in cake form.

Print

Ice Cream Cake with Oreo Crust

Ingredients

  • 15 Oreo cookies I use chocolate-stuffed
  • 4 Tbsp butter, melted
  • 2 cartons ice cream (1½ quarts each) 2 different flavors
  • ¼ cup mini chocolate chips
  • chocolate syrup and extra cookie crumbles for top of cake

Instructions

  1. Place Oreo cookies in a Ziploc bag, and crush with a rolling pin. In a bowl, combine cookie crumbles and melted butter. Stir, and then press into the bottom of a pie plate using a spatula.
  2. Place pie plate in freezer for 1 hour. Then, press one flavor of ice cream into the pan. Be sure to leave room for the second flavor. Sprinkle 1/4 cup mini chocolate chips over the top, and press them into the ice cream with a spatula. Freeze for 30 minutes.
  3. Press second flavor of ice cream into the pan, and freeze for 30 minutes.
  4. Drizzle chocolate syrup over the top of the cake, and sprinkle with extra cookie crumbles.
  5. Freeze 30 minutes (or longer), and serve. Enjoy!

Recipe Notes

If you use a pie plate as I do (as opposed to a regular circular pan), you will likely have some ice cream left over.

Chocolate-Covered Strawberry Cake, Part 2

by 4 Comments

A few weeks ago, I shared the super moist chocolate cake recipe that I used to make my recent chocolate-covered strawberry cake. As promised, here are the recipes for the chocolate glaze and strawberry buttercream frosting, as well as instructions for assembling the cake. I am usually a fairly healthy eater, but I am in no way claiming that this is a healthy cake. Everyone needs a treat now and then!

Chocolate Glaze

Ingredients:
1-1/2 cup chocolate chips (I used semisweet)
6 Tablespoons butter
6 Tablespoons dark molasses

Directions:
1. In a saucepan on low heat, melt chocolate chips (stirring constantly).
2. Add butter and molasses, and stir until smooth.
3. Remove from heat. Allow to cool 25-30 minutes, stirring occasionally to prevent hardening.

Strawberry Buttercream Frosting

Ingredients:
4 heaping cups frozen strawberries
3 sticks of butter (allow to soften at room temperature beforehand)
5 cups powdered sugar (also called confectioners’ sugar/icing sugar), sifted
1 teaspoon vanilla extract

1. Blend frozen strawberries in a blender, and transfer to a saucepan. Heat over medium heat, stirring constantly, for 10 minutes.
2. Remove saucepan from heat, and allow strawberry puree to cool completely.
3. Using an electric mixer, beat butter until light and fluffy.
4. Beat 2 cups powdered sugar into butter until blended. Beat in strawberry puree, 2 Tablespoons at a time.
6. Beat in an additional 3 cups powdered sugar. Add vanilla, and beat on high until smooth.
7. Chill cake and frosting (not glaze) in fridge briefly before assembling cake.

Assembling the Cake…

Place 1st layer of cake on a plate/platter, crumb side up.
Cover with layer of strawberry frosting

2nd layer of cake (crumb side up)
2nd layer of strawberry frosting
3rd layer of cake (crumb side up)
3rd layer of strawberry frosting
4th layer of cake (crumb side up)
4th layer of frosting

After the 4th layer of cake has been added, feel free to do some piping on the edges to enhance the appearance of the cake. (I just cut a tiny piece off the corner of a small, Ziploc bag and filled it with strawberry frosting.)

Cover top of cake with chocolate glaze. I recommend moving very slowly with this step, using a spoon to gently drop glaze on top of the cake and let it run over the sides.

Chocolate-Covered Strawberry Cake, Part 1

by 9 Comments

A few weeks ago, I invited family over to celebrate my sister-in-law’s birthday. For dinner, we ate homemade pulled pork nachos (click here for my recipe).

For dessert, I set out to bake something unique that would make my sister-in-law smile. Unlike everyone else in the family, she isn’t a huge fan of ice cream, so that ruled out ice cream cake. I thought about a lemon cake but decided that the chocolate-loving menfolk wouldn’t be too thrilled about that.

Then I had a revelation. My sister-in-law is a strawberry addict, and she especially enjoys chocolate-covered strawberries, so why not a chocolate-covered strawberry cake?

The process was time-consuming, but the result was more than worth it. And as delicious as the cake was, the look on my sister-in-law’s face when she saw it was by far the best part. Below is the cake recipe. I’ll share the recipes for the strawberry buttercream frosting and chocolate glaze soon.

 
Chocolate-Covered Strawberry Cake, Part 1

Super Moist Chocolate Cake

Ingredients: 
2-2/3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsweetened cocoa powder

4 eggs
1-1/3 cups milk
4 teaspoons vanilla extract
2/3 cup canola oil

Directions:
1. Preheat oven to 350F. Grease and flour four round cake pans (can be 9-10 inches). I used spring-form pans, which made the process much easier.

2. Mix flour, sugar, baking powder, baking soda, salt, and unsweetened cocoa powder in a large bowl.

3. In another large bowl, beat eggs, milk, vanilla, and oil.

4. Add dry ingredients to wet, and whisk until well blended.

5. Pour batter into four cake pans, using a spatula to make sure batter is evenly dispersed. If your oven isn’t large enough or if you only have two pans, feel free to bake the cakes in two batches.

6. Bake at 350F for 20 minutes. Test with the toothpick test. (Insert toothpick into the center of each cake. If it comes out clean, cakes are done.)

7. Run a butter knife or spatula around the inside of each pan to prevent cake from sticking, and wait 10-15 minutes. If your pans are spring-form, release the springs.

8. Use a knife or spatula to gently remove cakes from pans. Place cakes upside-down on plates to cool.

Before baking…

After baking…

Homemade Chocolate Ice Cream Recipe

by 24 Comments

One of our favorite kitchen gadgets (and also a wedding gift from Mr. Handsome’s aunt and uncle) is our Cuisinart Ice Cream Maker. We use it all the time during the spring, summer, and fall. The day that thing gives out will be one sad day.
I have mentioned my ice cream maker before, and a few of my readers requested that I post my chocolate ice cream recipe. It’s absolutely delicious! Very chocolatey and pretty low in sugar. But a word to the wise, don’t eat it late in the evening, or you will be up all night, as it contains a lot of cocoa. (I made that mistake yesterday…)
Print

Homemade Chocolate Ice Cream

Ingredients

  • 1 cup unsweetened cocoa powder
  • ½ cup granulated sugar I use Zulka Pure Cane Sugar
  • 1 tsp corn starch
  • 3¼ cups 2% milk
  • 2 cups heavy whipping cream
  • 1 Tbsp pure vanilla extract

Instructions

  1. In a medium-sized mixing bowl, stir together cocoa, sugar, and corn starch until combined.
  2. Add milk. Whisk strongly for 2 minutes, or until dry ingredients are dissolved. (You can also use an electric hand mixer on low speed or an old-fashioned hand mixer.) Whisk in heavy whipping cream and vanilla extract.
  3. Pour liquid into ice cream machine, and turn it on. Ours takes 35-45 minutes, but the time will be different for different machines.

Recipe Notes

Homemade ice cream tends to freeze very solid, so be sure to pull the leftovers out of the freezer about 20 minutes before serving.

Homemade Chai Cupcakes Recipe

by 24 Comments

I fell in love with chai cupcakes the very first time I tasted them, which was at my sister-in-law’s wedding almost four years ago. After having them a couple more times since that day, I came to the conclusion that I had to figure out how to make them. They are just that good!

I came across a recipe on Taste of Home and made adaptations to make it slightly healthier and easier to follow. (They are still cupcakes, though, so there is only so much you can do to make them “healthy.”) Hope you enjoy my tutorial!

Print

Chai Cupcakes

Servings 12 cupcakes

Ingredients

Cupcakes

  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp cloves
  • 1/2 tsp cardamom
  • 1/8 tsp ground pepper
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1 egg
  • 3/4 tsp pure vanilla extract
  • 1-1/2 cups flour I use unbleached white
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup 2% milk

Buttercream Frosting

  • 3 Tbsp butter softened
  • 1/2 tsp pure vanilla extract
  • 1-1/2 cups powdered sugar
  • 1 to 2 Tbsp 2% milk
  • Extra cinnamon for garnish

Instructions

Cupcakes

  1. In a large mixing bowl, use a fork or whisk to cream sugar and softened butter until all grains of sugar are mixed in (approximately 1-2 minutes).

  2. Add egg and vanilla, and cream until fully mixed in (approximately 1 minute).

  3. In a small bowl, make 5-spice mixture (cinnamon, ginger, cloves, cardamom, and pepper).

  4. In a small mixing bowl, combine flour, baking powder, salt, and 1-1/2 teaspoons of 5-spice mixture.

  5. Gradually add milk and dry mixture to wet mixture. Whisk until fully combined.

  6. Line a 12-muffin pan with muffin cups, and fill 2/3 full with batter. Bake 22-24 minutes at 350 degrees.

  7. Cupcakes are done when toothpick inserted into the center comes out clean. When cupcakes can be removed without burning your fingers, place on wire rack to cool.

Frosting

  1. Once cupcakes have cooled, make frosting. In a medium-sized mixing bowl, beat softened butter until smooth. Beat in vanilla and powdered sugar until smooth. Gradually add milk until you have reached the desired consistency for decorating.  Add 1/2 of remaining 5-spice mixture, and taste. Add more if desired.

  2. Decorate cupcakes. I use a piping bag (also known as a pastry bag). They are available at most grocery stores, but if you already have a pastry tip, you can use a sandwich-size plastic bag.

  3. Garnish with a light dusting of cinnamon (and/or remaining spice mixture, if you didn’t use it all in the frosting).

Recipe Notes

In my opinion, one batch of frosting is just the right amount for one batch of cupcakes (makes 12). But if you're a frosting lover and want tons, feel free to double.

Chocolate Covered Strawberry Tutorial (Footballs for Super Bowl)

by 14 Comments

I absolutely love chocolate covered strawberries. There’s just something about the combination of hardened chocolate and soft, sweet strawberries that makes my taste buds sing.

In honor of the Super Bowl– which is coming up this Sunday, February 5th, for those who don’t follow American football–I put together this tutorial.

If you’re going to a Super Bowl party, this snack is sure to wow your friends and family. Even if you won’t be watching the game, you can still whip up a batch of these football strawberries and share them with loved ones–or eat them all yourself!

 

Chocolate Covered Strawberry Footballs 
For Super Bowl Sunday

Ingredients:

1 pound strawberries
Milk, semisweet, or dark chocolate chips or melting chocolate (approximately 2 cups/12oz)
White chocolate chips or melting chocolate (approximately 1 cup/6oz)Directions:

Wash strawberries, and allow them to dry completely. Keep the stems on the strawberries.

Melt milk, semisweet, or dark chocolate on the stove or in the microwave. I prefer the microwave because I have found that it provides greater control over the melting process.

My melting process is as follows: Put chocolate chips in a microwave safe bowl, and microwave on high for 40 seconds. Remove and stir. Return to microwave for 20 seconds, and stir. Return to microwave for 15 seconds, and stir. If more melting is needed, return to microwave in 15-second intervals, stirring in between.

Grab the leaves of each strawberry, hold it over the bowl of melted chocolate, and gently run chocolate over the strawberry using a spoon. Allow the excess to drip off into the bowl. Scroll down to watch a video I made to explain this step further.

Place chocolate covered strawberries on a cookie sheet covered in plastic wrap, parchment paper, or wax paper. Allow strawberries to dry until the chocolate is fully hardened.

When hardened, melt the white chocolate. Unlike the dark chocolate, you don’t want to over-melt the white chocolate, or it will be runny and difficult to work with.

Pour melted white chocolate into a piping bag (also called a pastry bag) with a thin, circular tip.

Draw lines of white chocolate on strawberries as shown. You will need to work quickly so the white chocolate does not harden in the piping bag.

Place finished strawberries on a pan without a lining. (The lining may move and smudge your beautiful lines.) Allow white chocolate to dry fully before transporting strawberries.

Happy Super Bowl!

 

Chocolate Covered Strawberry Footballs 
For Super Bowl Sunday

Ingredients:

1 pound strawberries
Milk, semisweet, or dark chocolate chips or melting chocolate (approximately 2 cups/12oz)
White chocolate chips or melting chocolate (approximately 1 cup/6oz)Directions:

  • Wash strawberries, and allow them to dry completely. Keep the stems on the strawberries.
  • Melt
    milk, semisweet, or dark chocolate on the stove or in the microwave. I
    prefer the microwave because I have found that it provides greater
    control over the melting process.
  • My melting process is
    as follows: Put chocolate chips in a microwave safe bowl, and microwave
    on high for 40 seconds. Remove and stir. Return to microwave for 20
    seconds, and stir. Return to microwave for 15 seconds, and stir. If more
    melting is needed, return to microwave in 15-second intervals, stirring
    in between.
  • Grab the leaves of each strawberry, hold it over the
    bowl of melted chocolate, and gently run chocolate over the strawberry
    using a spoon. Allow the excess to drip off into the bowl. Scroll down
    to watch a video I made to explain this step further.
  • Place chocolate
    covered strawberries on a cookie sheet covered in plastic wrap,
    parchment paper, or wax paper. Allow strawberries to dry until the
    chocolate is fully hardened.
  • When hardened, melt the white chocolate.
    Unlike the dark chocolate, you don’t want to over-melt the white
    chocolate, or it will be runny and difficult to work with.
  • Pour melted white chocolate into a piping bag (also called a pastry bag) with a thin, circular tip.
    Draw lines of white chocolate on strawberries as shown. You will need to
    work quickly so the white chocolate does not harden in the piping bag.
  • Place finished strawberries on a pan without a lining. (The lining may
    move and smudge your beautiful lines.) Allow white chocolate to dry
    fully before transporting strawberries.

Decorating Christmas Cookies

by 19 Comments

When I was a child, my mom and I made gingerbread cookies every year in preparation for Christmas. Then our family of four would decorate them with royal icing, mini M&Ms, and sprinkles.This year I decided to bake both gingerbread and sugar cookies. (The sugar cookies didn’t turn out great, so I’ll try another batch next year. Does anyone have any suggestions?)

Mr. Handsome and I decorated a few batches, and I did another round of decorating with friends. Scroll down for pictures and tutorials.

Do you enjoy decorating holiday cookies? What types of cookies do you make, and how do you decorate them?

5 from 2 votes
Print

Old-Fashioned Soft Gingerbread Cookies

Course Dessert

Ingredients

  • 1 1/2 cup dark molasses 1-12 ounce jar
  • 1 cup brown sugar, packed
  • 2/3 cup water, room temperature
  • 1/3 cup butter, soft
  • 6-1/2 cup flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves

Instructions

  1. Mix molasses, brown sugar, water, and butter until smooth.

  2. Sift remaining ingredients, and add to molasses mixture, using a fork to stir. (You might need to use your hands towards the end, as the dough becomes heavy)

  3. Cover dough tightly with plastic wrap, and refrigerate for 2 hours or more.

  4. Remove dough from refrigerator, and roll 1/4 inch thick onto wax paper or floured surface. Cut shapes with cookie cutters. (If your rolling pin and/or cookie cutters are sticking to the dough, lightly flour them.)

  5. Place cookies 2 inches apart on a lightly greased cookie sheet.

  6. Bake at 350F for 8 minutes. Cookies should be soft to the touch when you remove them from the oven.

  7. Place cookies on cooling rack. Allow to cool completely before decorating.

Recipe Notes

The amount of cookies that this recipe makes varies greatly, depending on the size of the cookie cutters used. If small/medium cookie cutters are used (as shown in photo, which shows cookies sitting on a standard sized cookie sheet) recipe will make 4-6 dozen cookies. If large/x-large cookie cutters are used, recipe will make 2-3 dozen cookies.

Royal Icing

Combine 1 pound powdered sugar and 2 egg whites (use liquid pasteurized egg whites) in a large mixing bowl. Using a hand mixer or standup mixer, beat until glossy. Slowly add lemon juice, and beat until icing is glossy and stiff (will use 2-6 Tablespoons of lemon juice). Add food coloring if desired.

Mr. Handsome’s sassy snowmen…

A few days later, I gathered with several ladies from our Bible study to decorate more cookies. Everyone brought three dozen of their favorite type of cookie, as well as supplies for decorating. We had crushed candy canes, melted chocolate in squeeze containers, nuts, coconut flakes, and tons of sprinkles. I brought royal icing, and another gal brought cream cheese icing. It was a blast!

One of the ladies has a seven-year-old boy, and he also enjoyed taking part in our cookie decorating. He requested that I take a picture of his plate for my blog…

Do you follow me on Facebook (https://www.facebook.com/nashvillewife/)? Last week, I posted a time-lapse video of my cookie decorating. Check it out below:

Gluten-Free Almond Butter Loaf

by 21 Comments

I have a delicious recipe to share with you all. Are any of you gluten-free? Mr. Handsome and I are not, but we still love this recipe. Hope you do, too.

Print

Gluten-Free Almond Butter Loaf

Ingredients

  • 1 cup almond butter
  • 1 egg beaten
  • ½ cup honey
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup chocolate chips I use dark chocolate

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine almond butter, egg, honey, vanilla, baking soda, and salt. Stir until smooth.
  3. Add chocolate chips, and stir again.
  4. Transfer batter to a greased loaf pan. Using a fork, press batter into the pan.
  5. Bake for 15-20 minutes (until golden brown).

Easy Blueberry Cobbler

by 32 Comments

During our drive back from vacationing in Virginia Beach last month, we stopped in to see the future in-laws of Joseph, my brother-in-law.His future mother-in-law made us the most delicious blueberry cobbler that any of us have ever tasted. We asked her for the recipe and were shocked to find out how simple it is. Don’t blink or you might miss it.

Mr. Handsome and I picked blueberries today, so I’m going to make a batch of cobbler tonight!

Print

Easy Blueberry Cobbler

Prep Time 10 minutes
Cook Time 1 hour

Ingredients

  • 1 cup sugar
  • 1 cup flour
  • 1 stick butter
  • 1 egg
  • 3-4 cups blueberries

Instructions

  1. Mix sugar and flour, and cut in butter.

  2. Add egg and berries, and mix again.

  3. Bake in a greased 9x9-inch pan for 1 hour at 350F.