Rocky Road Tart
My Rocky Road Tart is a tribute to the ice cream of the same name. I’ve never met anyone that didn’t love all those flavors that work together to make that sinful ice cream. I have always been a fan of the rocky road flavors. …
Tag: dougbakes.com
Danish Butter Cookies
Who doesn’t love Danish Butter Cookies? The name says it all, “butter”. Several years ago Dale and I bought a cookie press. It changed our world. We made butter cookies by the hundreds. Every cookie was the same and came out perfectly. Perfectly, that is, …
Cherry Chocolate Cupcakes
My Cherry Chocolate Cupcakes fit perfectly with the trend of portable desserts. Last month we attended a wedding that tossed out the idea of the traditional wedding cake for 200 wedding-worthy cupcakes.
From my seat at the reception, I could see the cupcake table perfectly. Having time to look at it, I noticed the intricate detail of each of cupcake. There were different flavors and frosting styles that came together to create a stunning display.
Please enjoy my Cherry Chocolate Cupcake recipe, and if you make it, please snap a photo and post to Instagram with #dougbakes.com.
Cherry Chocolate Cupcakes
Intense chocolate and sweet cherry come together in this flavor infused recipe. Make these guys and sit back and marvel at your work!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 36 cupcakes
Ingredients
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 easpoon salt
- 6 ounces semi-sweet chocolate
- 3/4 cup butter, softened
- 1 1/2 cups sugar 3 eggs
- 1 cup milk
- 1/2 cup Grenadine
Cherry Frosting
- 1/2 cup solid vegetable shortening
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cup confectioner's sugar
- 2 tablespoons grenadine
- 2 tablespoons milk
Instructions
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Preheat oven to 350°F. Line muffin tins with cupcake liners.
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In a bowl, combine flour, baking soda and salt.
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In large microwavable bowl, melt chocolate and butter for 2 minutes or until butter is melted. Stir until smooth. Transfer to large bowl; add sugar and beat with electric mixer until well blended.
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Add eggs, one at a time, and then vanilla and mix well. Add Grenadine.
Add flour mixture alternately with milk; beat until well blended and smooth. Pour into prepared pans.
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Bake 16-18 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove cupcakes from tins and cool on a wire rack.
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Frost cupcakes with the cherry frosting using any method you wish. Garnish with Marciano cherries.
Cherry Frosting Instructions
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n the bowl of an electric mixer, cream shortening, and butter. Add vanilla.
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Gradually add sugar, one cup at a time, beating well on medium speed.
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Add grenadine and mix until combined.
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Scrape sides and bottom of bowl often.
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When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed.
Blueberry Billionaire Bars
I like baking when the weather is cool. My Blueberry Billionaire bars are perfect for chilly days. It’s early fall here in Indiana and I couldn’t be happier. I have never enjoyed the summer weather. I hate being hot. If I could get away with …
Peanut Butter And Chocolate Swirl Bars
Our Peanut butter Chocolate Swirl Bars are crave worthy. About six month ago Dale and I went low carb. Under ANY circumstances, a diet of any kind is not pleasant. It is especially hard for those of us who publish a baking blog. Our Peanut Butter – …
Beefed Up Bloody Mary
The Bloody Mary has been pigeonholed as a staple in the recent and ever building fad known as brunch. Don’t get me wrong. I like the idea of brunch, but in the past few years I’ve noticed every restaurant chain out there offers a brunch menu on the weekends. Brunch draws in the crowds. In some cases the chain’s brunch menu is the same as their weekday lunch menu.
I finally found the perfect mix. I use sriracha sauce for a smoky heat. I love the addition of the Greek spice blend, which can be found in the spice aisle of any grocery store.
Beef broth, I believe was the missing ingredient. It might sound like an odd addition, but the both lends a hearty and rich flavor that can not be topped.
I hope you try my Beefed-Up Bloody Mary. You should make it on a Wednesday night because Bloody Mary’s aren’t just for brunch anymore.
As always, leave a comment below. If you blend up this spicy concoction, snap a pic and post it on Instagram with #dougbakes.
Beefed Up Bloody Mary
Our Beefed Up Bloody Mary is a modern take on the classic Cocktail. In the recipe the spice comes from Sriracha. Sriracha adds heat add a wonderful smokiness. The addition of beef broth creates a hearty flavor that the classic bloody Mary has been begging for.
Ingredients
- 2 ounces vodka
- 4 ounces tomato juice
- 4 ounces beef broth
- 1/2 teaspoon good horseradish
- 2 dashes Worcestershire sauce
- 3 dashes Sriracha sauce
- pinch ground pepper
- 1/4 ounce lemon juice
- pinch Greek Seasoning
- pinch celery salt
- 1 Lemon, cut in wedges
Instructions
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Combine vodka, tomato juice, beef broth, horseradish, Worcestershire sauce, Sriracha Sauce, pepper, Greek spices, lemon juice, and celery salt in a bar shaker with ice, and roll to blend, do not shake.
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Strain over ice into a glass. Garnish with a wedge each of lemon. Garnish with your choice of items, and the sky is the limit!
Ideas For Garnish: Skewer any combination of: Meatballs, fresh mozzarella, celery, and shrimp
Brown Butter Chocolate Chunk Cookies w/ Sea Salt
Our Brown Butter Chocolate Chunk Cookies with Sea Salt recipe is more complex and a far cry from the first cookies I made when I was a teenager. I was in the seventh grade, it was the first year that our school required the boys to …
LaDonna’s Famous Sugar Cream Pie
Today’s Guest Blogger, My Husband and LaDonna’s son, Dale Reynolds. Sugar Cream Pie is the official state pie of Indiana! Did you know that? I didn’t, but the one thing I know for sure is that this pie has always been my favorite, and I’m …
Sunday Meatloaf
I’ve been craving meatloaf the last few days!
Meatloaf has always seemed like a Sunday meal to me. It’s comfort food that satisfies everyone at the table.
I have made it a hundred times over the years and every time I make the first cut into it, I hold my breath making sure it will hold together and taste good.
There are variables to making meatloaf, like the quality of ground beef and the type of breadcrumbs used. I think its tough to duplicate the recipe time after time with the same results.
When I was twenty years old, I worked part-time at a locally owned fine dining restaurant. I mostly waited tables during the four years I worked there, but for one summer, due to a scheduling conflict with my full-time job, I worked early morning prep in the kitchen.
Our chef was not thrilled to have someone that never cooked before in charge of the entire prep for the restaurant. He worked with me daily teaching me tricks of the trade. His passion exuded through his food. I learned to make New England Crab Cakes, Chicken Velvet Soup, and some of the best salad dressings I ever tasted.
The one recipe that Chef entrusted me with was for his mother’s meatloaf. Every morning at 6 AM I would start my day by making 10 lbs of it. My meatloaf has been years in the making. I love the combination of the dried and fresh herbs. I always use ground chuck because it has the perfect fat content.
My recipe for meatloaf is not fancy. It will not be served in fine dining restaurants but its perfect for the Sunday dinner table.
It’s kind of funny that 30 years after my time at Pipers Cafe’ the memories of that time are of that summer prep cooking at one of the cities best restaurants.
Sunday Meatloaf
This recipe never fails. The meatloaf will hold together and be moist and flavorful. The added bonus is...the leftovers make great sandwiches.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 searvings
Ingredients
- 1 1/2 pounds ground beef
- 1 egg
- 1 teaspoon oregano
- 1 teaspoon fresh thyme chopped plus few sprigs for garnish
- 1 onion, diced
- 1/4 cup grilled jalapeno, seeded and finely diced
- 1/2 cup grilled red pepper, finely diced
- 1 cup milk
- 1 cup dried breadcrumbs
- salt and pepper to taste
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
- 1/3 cup ketchup
Instructions
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Preheat oven to 350 degrees
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In a bowl, combine beef, egg, onion, red pepper, jalapeno, milk, oregano, thyme, and breadcrumbs. Salt and pepper to taste. Put in a lightly greased 5 x 9 inch loaf pan.
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In a separate bowl, combine the brown sugar, mustard, and ketchup.Mix and pour over the meatloaf.
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Bake at 350 degrees for 50 minutes
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Let the meatloaf rest 5 mins before removing it from the pan.
Garnish with sprigs of thyme on top of the loaf if desired.
Eggplant Parmesan
Eggplant Parmesan transforms eggplant from an ordinary vegetable into a dinner that will receive rave reviews. Dale and I share the cooking responsibilities in our home. There are meals that I do well, and he has his. I tend to be more adventurous when it …
Doug’s Damn Good Fudge
This a story about Fudge! When I was a kid, my family lived several miles in the country on gravel roads. My parents owned several rental properties on their farm. I remember that the tenants didn’t stay long, usually just the winter. All these years …
Nutella Drizzled Bundt Cake
This Nutella Drizzled Bundt is made up of an intense chocolate cake and a luscious Nutella cream drizzled down the sides. A cake perfect for all seasons.
I am a HUGE chocolate fan, with an emphasis on chocolate cake. I find few things more comforting than a slice of decadent chocolate cake.
We made this cake today and I have to admit that our plan was to make a spice cake but after a little persuading, my sweet husband agreed to a chocolate cake instead.
We love to bake together and do it often. I remember early on when we tried to work together in the kitchen, it usually ended in disaster. Cooking/ baking, like other areas of a relationship it’s about given and take.
We now know each other’s strengths and play to them, After years of practice, we work well together.
This sinful Nutella drizzled cake is incredibly delicious. The drizzle soaks into the cake, forming an amazingly moist and nutty topping. We prepared the cake in a Bundt cake and poured the Nutella cream on top and let it run down the sides.
Bake this cake for a birthday party or take it along to a potluck dinner. Everyone will thank you, and ask for the recipe.
If you make this beautiful cake, and you should! Make sure to snap a photo and post on Instagram and use #dougbakes. Comment below and join the fun.
Nuttela Drizzled Chocolate Bundt Cake
The sweet creamy Nutella drizzle finds its purpose when poured over this luscious chocolate bundt cake.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Ingredients
- 1/2 cup brewed coffee
- 1/2 cup milk
- 16 tablesppons unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups flour
- 2 teapsoons vanilla extract
- 2 large eggs
- 1/2 cup cup sour cream, full-fat
Nutella Drizzle Ingredients
- 3/4 cup Nutella Hazelnut Spread
- 1/2 cup heavy cream
- 1 teaspoon coarse sea salt
Instructions
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For The Cake:
Preheat the oven to 350°F.
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Place the coffee, butter, and cocoa in a medium saucepan. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let cool for 10 minutes.
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While the chocolate is cooling, Combine the sugar, baking powder, baking soda, salt, and flour into a mixing bowl
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Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until combined.
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In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. add to the chocolate batter, stirring until combined.
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Grease a 10- to 12-cup Bundt pan, preferably non-stick.
Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After another 5 minutes, lift the pan off the cake. Let the cake cool completely before drizzleing
Vintage Vanilla Custard Pie
The Custard Pie seems to have gone out of style. Creamy custard is from a time of black and white televisions and the idea that all grandmothers set their freshly baked pies on the window-sill to cool. We live in a different time now. …
Grilled Tropical Sausage and Pineapple Skewers
The next time you are at a party or a get together that includes food, keep an eye on the appetizer table. You will notice that the platters with assembled appetizers will go first. Anything on a toothpick or dip that is already on …
Candied Pecan Crusted Banana Bread
Do you ever have those days when your mind goes back to the memories of a great vacation you’ve had? That’s where I am today. It’s not like I am over stressed at work or in any area of my life, but damn I could use a vacation and a loaf of banana bread.
Dale and I are fortunate that we go on vacation every year. We love San Francisco and have been 13 or 14 times. We’ve been on cruises for people who love classic movies. We even had lunch in Mexico with Shirley Jones from the Partridge Family. Yes, vacation is about creating memories, but it’s also about discoveries.
This past January we vacationed in Maui for the fourth time. We were having breakfast in an outside cafe when the infamous missile text alert was sent to everyone on the island.
The message said that a ballistic missile was heading toward Maui and to take shelter. At that moment you are frozen in time. We didn’t have a shelter; we were away from our friends. The cell phone lines, as expected were jammed. We were facing our mortality on an island halfway across the world from home. You never know how you will respond when faced with this kind of news. Some of our friends told me that they would sit on the beach and be at peace with a ballistic missile heading toward them. I guess some could take the laid-back approach, but for us, we were terrified. With the help of several other diners from the cafe, we broke into a nearby closed shop and waited. There were 25 – 30 people just waiting.
It was a surreal moment, but luckily, sending the alert was a mistake made by an employee in emergency management. I’m happy to say that whole incident became just another vacation memory.
On Maui, I am fascinated by the roadside stands that sold fruit, trinkets, and crafts. Cars pull off the road to buy pineapple, wood carvings, and even BBQ chicken. We pass these stands and the people that make their living by providing not only Maui goods, but an experience for the travelers as well. Most of the stands sell their version of Maui banana bread. Everyday we would take back roads to the beach and pass many stands with stacks of bread wrapped in plastic wrap. 
To truly understand why I found this so intriguing, it’s important to know that most of the roadside stands are crudely put-together with signs made of plywood painted with what must be leftover house paint used to write “Banana Bread for sale.”
The first time we stopped at a roadside stand was to buy a pineapple, but by the time we got back to the car, we had two pineapples, a wood carving of a turtle, and a loaf of Banana Bread. We are not long on patience, we broke into the bread as soon as we made it back to the car. We sat in the air-conditioned rental car, crumbs everywhere, enjoying the best homemade bread ever.
I have worked hard to create a recipe that will remind us of that day, and I think this recipe is close. Our Banana Bread is moist, and has a velvety texture. The candied pecans add crunch and another layer of sweetness. The secret to a flavorful banana bread is allowing the bananas to become over-ripe. I have been know to freeze them so I can use them later.
Does our Candied Pecan Crusted Banana Bread taste like the Maui banana bread? It has the same warm flavors, but their is nothing like sitting in the car, on the way to the beautiful Maui beach, eating authentic Maui Banana Bread. Just like the missile alert, our first road-side banana bread is now only memory. Until we return to Maui, I will enjoy our recipe and I hope you will too.
Feel free to comment below. We love to hear from you! Mahalo!
Candied Pecan Crusted Banana Bread
Candied pecans are the stars of the sweet, moist banana bread, A crunchy sweet topping and deep banana flavors, how can that be bad?
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 serving
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/3 cup brown sugar
- 2 cups candied pecans 1 cup diced, 1 cup whole
- 2 eggs, beaten
- 2 & 1/3 cups mashed overripe bananas
Candied Pecans
- 1 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 tble water
- 2 cups pecan halves
Instructions
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Preheat oven to 350 degrees
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Lightly spray a 9x5 inch loaf pan with vegetable spray
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In a large bowl, mix together: flour, baking soda and salt.
In a separate bowl, cream together butter and brown sugar. Stir in eggs, one cup of pecans, diced, and mashed bananas until blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into the loaf pan and top generously with the reserved cup of whole candied pecans.
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3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Instructions for the candied Pecans
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In a skillet, add all ingredients except the pecans and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.
Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the hot mixture.
Remove from the heat, and spread the pecans out on parchment paper, trying to separate them and let them cool completely.
Break apart any that dried together,
Raspberry Truffle Perfection
Our Raspberry Truffles are rolled small, pack a raspberry punch, and they are a decadent masterpiece. Our Friend Kelly makes fantastic truffles and is the inspiration behind this recipe. Her truffles are creamy, rich and sweet, in the right balance. If she ever decides to …
Pasta Carbonara
“Carbonara” in Italian means pasta coated with eggs and Parmesan cheese. I have read a lot of comments on recipes for this dish that was less than favorable. Man, people get upset when traditional recipes are changed. In traditional carbonara, eggs, and parmesan cheese …
Mexican Street Corn Dip
The first time I tried Mexican Street Corn was at a mid-summer festival. Everywhere I looked, I saw people eating corn on the cob, but it didn’t look like the same corn I was raised eating. The corn was encased in spices and looked terrific. The deep red color of the chili powder and the creamy cojita cheese put me on a mission to find the source. A mother and her two sons operated the small stand. They were preparing the corn from the same recipe that was handed down from past generations, so they said. This little family had the longest line, makes sense, right?
One bite, and it was over! I became an instant fan.
Corn on the cob is a midwest summer staple, but adding the Mexican spices turns this staple into something crazy good.
During the summer, we attend more bbq’s, cookouts, and pool parties then I can count. We usually bring a dip of some sort, and we have several that we rotate in and out.
Our Mexican Corn Dip is always a hit. It’s creamy from the cream cheese and sour cream base, sweet from the farm fresh corn, and spicy from the Mexican spices. It’s perfect!
You can find different recipes, but I like the spice blend and the creaminess of this Mexican Street Corn recipe best. Don’t get me wrong; this is a great recipe to make your own. In the past, I have added mild green chilies, bacon, sharp cheddar cheese, and anything else I have on hand. I find that when adding vegetables to a dip like this, a small dice works best. The flavor comes through, but the texture stays the same.
Cojita cheese is available in most grocery stores, but a good substitute is parmesan cheese.
I bet our Mexican Street Corn Dip will be the best part of your next cookout. Pair it with your favorite chips; I especially like the blue corn tortilla chips, for an unbeatable combination.
Enjoy and leave a comment below letting me know how your Mexican Street Corn Dip turned out.
Mexican Street Corn Dip
Creamy, salty, sweet, and irresistible are the words used to describe this dip. This will be your new favorite thing.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Ingredients
- 8 oz cream cheese cubed
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 jalapeno pepper seeded
- 4 cups corn on the cob char-grilled
- 1/4 cup fresh cilantro, chopped and divided
- 1/2 cup cotija cheese, divided
Instructions
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Dehusk corn and clean off any remaining strings. Butter the corn well. Once all ears of corn are buttered, cook on a grill, charcoal or gas. Cook the corn until lightly charred on all sides. Remove from the grill a set aside to cool.
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Whip together cream cheese, sour cream, mayo, cumin, chili powder, salt, and pepper in a mixer until creamy. Set the mixture aside.
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Once cooled, using a knife, cut the corn off the cob.
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In a skillet, melt the butter over medium heat and saute garlic and jalapeño for two mins.
Add the corn and cook for three mins. Remove from heat and transfer to the bowl with the cream cheese mixture. Mix in ¼ cup of cotija cheese and 2 Tablespoons of cilantro.
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Transfer the dip to a serving bowl and garnish with cotija cheese and cilantro.
Serve with tortilla Chips.
Smashed-Up Peanut Butter Cup Brownies
When it comes to sweets in our house, we try to practice moderation, but when it comes to mini peanut butter cups, that goes out the window. To make these Smashed-Up Peanut Butter Cup Brownies, I had to hide the bag of peanut butter cups. …
Mildred’s Amazing Chocolate Chip Cookies
Most people already have their favorite recipe for chocolate chip cookies. That doesn’t seem to stop us food bloggers from posting hundreds of new recipes every year. My recipe is an original, I did not change one single thing, I guess you can say that …
Thumbprint Jam Cookies
Thumbprint Jam Cookies are great for the busy baker!
Is it me or is this year passing by at lightning speed? I swear it was January last week. I find myself over scheduled most days. What, with working, blogging, and running our online record store with my husband, sometimes I feel like I am spinning out of control. Today I wanted to bake something easy. The first recipe I came to in my recipe box was our Thumbprint Jam Cookies.
These Cookies are no fuss. The shortbread recipe is so easy to whip up quickly. I top them with homemade or the best quality jam or jelly. I like using a few different jams or jellys to give variety and to make an excellent presentation. I often buy the sample size jellies because I get the variety I’m looking for, and I’ll use the entire jar, so I don’t have those annoying little jars in the refrigerator forever. I also like to play around with the flavor of the shortbread. Sometimes I’ll omit the almond extract and replace it with orange extract or something similar. I also have become obsessed with baking emulsions! My preferred brand is Princess Cake and Cookie Emulsion. I think it gives a professional bakery flavor.
No matter how busy you are, these quick, impressive cookies will fit into your schedule.
Thumb Print Jam Cookies
These little cookies pack a big punch. A buttery cookie base filled with tangy sweet jam.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Ingredients
- 1 Cup Butter, softened
- 2/3 Cup Sugar
- 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 2 1/4 Cups All-purpose Flour
- 1/2 Teaspoon Salt
- 7 Ounces Jam
Sweet Drizzle
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Milk add more if needed
Instructions
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Preheat oven to 375 degrees. Line baking sheet with parchment paper.
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Beat butter and sugar in an electric mixer on medium-high until fluffy, about three minutes. Beat in egg yolk and vanilla and almond extracts. Add flour and salt and mix until the dough comes together in a ball.
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Roll dough into 1 inch balls and arrange on the prepared cookie sheet and flatten balls slightly with your thumb, leaving an indentation in the center.
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Bake cookies for 8-10 minutes or until bottoms are starting to brown. Remove the baking sheet from the oven, If the indentations are not deep enough, push them back down with the back of a teaspoon.
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Fill each indentation with a 1/2 teaspoon of jam, Bake for an addition 2-3 minutes or until the cookies are golden.
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Transfer cookies to a wire rack to cool.
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Meanwhile, prepare drizzle by adding milk to powdered sugar. Add additional milk to thin if needed.
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Once cookies are cooled, using a teaspoon, drizzle glaze over cookies.
Marshmallow Stuffed Brownies with Sea Salt Flakes
I love brownies, all kinds of brownies! They are casual enough for a pitch-in lunch at work, or as the centerpiece at a dinner party. At our house, my husband, Dale and I argue over the size of squares to cut the brownies. I am …
Incredible Chocolate Butter Cream Frosting
Making Chocolate Butter Cream Frosting is easier then you think. I use a Kitchen Aid Mixer. I’m not paid to say that I love their products, but I DO love their mixers. I do not use shortcuts when I bake, I don’t use baking mixes …
The Best Whipped Cream Ever
What can I possibly say about Whipped Cream that hasn’t already been said? The only thing I can think of is I F’ING LOVE WHIPPED CREAM!!!!!!!! I’m not talking about the stuff from the can with a list of ingredients you’ve never seen before.
Our Friends Dan and Shane have a fancy whipped cream dispenser that is pretty cool, but this is a food blog, not a gadget blog, so I better stay clear of that.
Making whipped cream from scratch is so easy and tastes better than store-bought.
The key to the Best Whipped Cream Ever is starting with a cold bowl from your stand mixer . Putting it in the freezer for twenty-five minutes will ensure excellent results.
The next time you have some berries just hanging out in your fridge, “whip” up some whipped cream. It might make them less healthy but oh so tasty!
Try substituting different flavorings for the vanilla. You really can’t go wrong.
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Best Ever Whipped Cream
This recipe for whipped cream is light, velvety, and filled with natural ingredients. I think you will agree that this is the Best Ever Whipped Cream!
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Ingredients
- 1 cup heavey whipping cream
- 2 tablespoons powder sugar
- 1/2 teaspoon vanilla
Instructions
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Chill mixer bowl and whisk in freezer for at least 20 minutes.
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Add heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over mix or you will end up with butter.
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Whipped Cream will keep in the refrigerator for two days in an air tight container, but who are we kidding? There is not a chance it will last that long.
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