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Butterscotch Ice Cream Towers

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Butterscotch Ice cream towers!!!!

 These beautiful, stacked desserts have layers of ice cream sandwich and a creamy butterscotch filling.  Topped with melted chocolate, they make a fun and elegant summer dessert!

Butterscotch Ice cream towers!

I’ve been craving ice cream sandwiches.  These little desserts were a combination of that craving and an extra box of butterscotch pudding in my cupboard.  I love how they turned out!  They require some hands-on time and an overnight in the freezer, so they aren’t a last minute idea- but I think the extra time is worth it!!  The end result is pretty and SO yummy!  Here’s the recipe:

INGREDIENTS: (printable recipe here)

  • One box of 12 ice cream sandwiches
  • 1 (3.4 oz) package of Jell-O Instant Butterscotch pudding mix
  • 1 1/2 cups of cold milk
  • 1 tub of Cool Whip topping
  • 1 cup of chocolate chips
  • 6 tablespoons of butter

DIRECTIONS:

  • Make butterscotch filling first, and freeze overnight
  • In a large bowl, beat together milk and pudding mix on high for 3 to 4 minutes until thick.
  • Fold in 1/2 of the container of Cool Whip topping
  • Put parchment paper in a small (I used a 9×9 square) pan, and spread pudding mixture evenly into container.
  • Freeze overnight.
  • To assemble, use a fluted square (I used a 2″ inch square) cookie cutter to cut ice cream sandwiches.  I got 2 squares from each sandwich. Return to freezer after cutting.

Butterscotch Ice cream Towers

  • Remove pudding mixture from freezer, lift out of pan using edges of parchment paper, and lay on a clean counter.
  • Cut squares using the same cookie cutter (dip in warm water between cuts, if it becomes sticky), return to freezer as you cut them.
  • Assemble no more than one or 2 hours before serving, and keep frozen.
  • Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between, until melted and smooth.
  • Place an ice cream sandwich square on a plate, top with butterscotch filling square, top with a second ice cream sandwich square.
  • Drizzle with melted chocolate (and I added a few butterscotch chips).
  • Return to freezer and keep frozen until serving.

 

Butterscotch Ice Cream Towers!!

My thoughts:  These are the most spectacular dessert to serve (you should have heard the oohhh’s and ahhh’s!), and the most awkward dessert to eat.  The kids figured out that you need to just pick these up and eat them with your fingers!  I allowed mine to melt just a touch, and then it was perfect with a fork!  The flavors are so yummy! Butterscotch and chocolate?  Yes, please!!!!  Enjoy!  ~r

Other yummy frozen treats:

Mango Smoothie PopsPudding popsicles!Frosty Almond Joy Cups!Heath Bar Ice Cream Dessert3

 

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Heath Bar Ice Cream Dessert

Heath Bar Ice cream Dessert2
This recipe is a classic family favorite.  It is one of my grandma’s recipes, and I say “one of” because my grandma is a treasure trove of recipes (especially desserts!)  My cousins and I joke about how many desserts show up at family gatherings.  The conversations go something like this:

“Oh no, we only have 8 desserts today…this could be a disaster.”

“There are 24 of us here…that means we can each only have 1/3 of a dessert.”

“I want to try a little of everything.”

“I get a third of that chocolate cake”

“There’s ice cream?  Does that count as a ninth dessert?”

This is nearly always one of the desserts at our family dinners.  It’s fabulous. Creamy and light and butterscotch-y…oh my.  You’ve got to try this one out with your family!

Heath Bar Dessert!!

Ready for the recipe?  Here you go: (printable version)

INGREDIENTS:

  • 1 stick (1/2 cup) butter, melted
  • 1 package (10 oz) Lorna Doone cookies, crushed (if you can’t get these specific cookies, use 2 cups of another brand of shortbread cookies)
  • 3 packages (3.4 oz) INSTANT vanilla pudding
  • 2 and 3/4 cups milk
  • 1 quart of butter pecan ice cream (softened)
  • 1 (8oz). Cool Whip
  • One bag of Heath Milk Chocolate Toffee Bits (or several crushed Heath bars)

DIRECTIONS:

Crust:

  • Combine  melted butter with crushed shortbread cookies and press into a 9″ by 13″ cake pan (I use glass)

Filling:

  • In a large bowl, combine milk and pudding and beat on high for about two minutes, until pudding becomes thick.
  • Add softened ice cream to pudding and stir by hand until well combined.
  • Pour over crust in pan.

Topping: 

  • Spread Cool Whip topping over the entire dessert.
  • Top this with desired amount of Heath Milk Chocolate Toffee Bits (I used the whole bag!!)
  • Cover dessert tightly with plastic wrap and freeze until serving.  Allow dessert to warm for several hours before serving.
  • Enjoy!

Heath Bar Ice Cream Dessert3
My thoughts: I love toffee and pecans and butterscotch and ice cream…this dessert just makes me smile.  It reminds me of family meals and laughter and love.  You can’t argue with a dessert that does that!  I hope you have a chance to try this recipe with your family!  Thanks for sharing your recipe grandma!  Love you!  ~r

Other yummy treats for your family:

German Chocolate Pie!Chocolate lava cupcakes!Peanut Butter Cup Layer CakePumpkin Roll

Butterscotch Caramel Cheesecake

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust .  A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving?  Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie?  This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth.  Wow your guests with an Easybaked cheesecake!!

INGREDIENTS:

Crust:

  • One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
  • 1/4 c. butter

Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. butterscotch chips (melted)
  • 1 c. heavy whipping cream
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 can (14oz.) sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted butter.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make caramel topping during this time.)
  • Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • Pour caramel over the top of the cooled cheesecake, spreading to edges.
  • Refrigerate overnight
  • Remove bottom of pan when cheesecake is thoroughly chilled.
  • Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.


My thoughts: A flavorful creamy cheesecake.  I love the gingersnap crust– that adds a lot of the fall spice to this.  I ADORE caramel- so there’s a lot of it on this cheesecake.  If you want less, simply halve the recipe and be happy!!  Have a wonderful Thanksgiving with your family and friends!!!!  Enjoy!  r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe:

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Harry Potter Butter Beer Cupcakes!

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I found these cupcakes on a wonderful blog called Amybites  (go and visit—- her recipes are awesome and I envy her photography skills!) –and I just HAD to make them.

For those of you who aren’t Harry Potter fans, butter beer is a much-loved beverage in the world of Hogwart’s school.  I had a chance to try butter beer at Universal’s Wizarding World of Harry Potter last fall and it was even better than I thought it might be!  It’s a cream soda topped with a wonderful butterscotch whipped topping.  My only advice based on our family’s experience is to NOT drink butter beer before you ride the crazy rides…if you get what I mean…

These cupcakes truly capture the flavors found in butter beer- the frosting in particular was AMAZING!  These take a little time, but they are well worth the effort!  Here we go!

INGREDIENTS:

For the cupcakes:

  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 3 large eggs
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • 1/2 cup buttermilk (I used heavy cream and it worked fine)
  • 1/2 cup cream soda

For the butterscotch ganache:

  • 1 11-oz. package butterscotch chips
  • 1 cup heavy cream

For the frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup butterscotch ganache
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • 1/8 teaspoon salt
  • 1 16-oz. package powdered sugar
  • a splash of milk or cream (as needed)

DIRECTIONS:

Cupcakes(makes 18):

  • Preheat the oven to 350 degrees and line cupcake pans with paper liners.
  • Combine flour, baking soda, baking powder, and salt in a bowl and set aside.
  • In a large bowl, cream your butter until light and fluffy.
  • Add your sugars and beat until well-combined.
  • Beat in your eggs, one at a time, mixing well after each addition.
  • Beat in your vanilla and butter flavoring.
  • Alternate adding your buttermilk, cream soda, and dry ingredients until all are well incorporated.
  • Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch.
  • Cool completely on wire racks.

Butterscotch ganache:

  • In a double boiler, combine butterscotch chips and heavy cream and stir until completely combined and smooth.
  • Cool to room temperature.
  • Remove 1/3 of a cup of ganache and set aside for use in frosting.
  • Fill a squeeze bottle with remaining ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.

Frosting:

  • Cream butter in a large bowl until fluffy.
  • Add in ganache, vanilla, butter flavoring, and salt and mix until well combined.
  • Beat in powdered sugar 1 cup at a time until reaching desired consistency.
  • Add milk or cream by the tablespoon as needed for consistency.
  • Frost cupcakes and top with a drizzle of butterscotch ganache.

My thoughts:  First, butter flavoring DOES exist- find it in your grocery with all other flavorings and extracts. (it smells like popcorn!) 🙂  Second, by squeeze bottle I mean a plastic bottle with a long tip that can easily poke down into each cupcake- I used a red bottle designed to hold ketchup that I found in the kitchen utensil aisle of Wal-Mart.  Third, the frosting and filling are a MUST in this recipe.  The cupcakes were really good- but time-consuming.  If you want a QUICK butter beer fix I’d use a yellow cake mix and just make the ganache filling and the frosting.  I hope you enjoy these– and for great step-by-step pictures go and visit Amy’s blog!!!

Caramel Chip Bars!!!

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These chewy cookie bars are packed with 4 types of chips and a thick layer of soft caramel- YUM!!!

 

INGREDIENTS:

1 box of yellow cake mix

1/3c. oil

2 eggs

1c. each of white chips, semi-sweet chips, milk chocolate chips and butterscotch chips

1/2 c. margarine

32 unwrapped caramels

1 (14oz.) can of sweetened condensed milk

 

DIRECTIONS:

Preheat oven to 350 degrees.  Grease a 9x13pan.  Combine cake mix, oil and eggs.  Blend well and stir in all of the chips (mixture will be very thick).  Press half of the mixture into bottom of pan (it will press into a very thin layer).  Bake for 10 minutes.

While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.  Cook over low/medium heat until melted and smooth (stir constantly!)  Spread caramel over partially baked cake mixture.  Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in sections over the caramel.  Bake and additional 25 to 30 minutes.  Cool 20 minutes.  Run knife around edges.  Cool completely before cutting. Makes about 20 bars.

 

My thoughts:  I’ve been making these bars for years and its fun to try them with different types of chips and flavors of cake mix.  These were inspired by a recipe given to me by a friend of a friend.  Her name is Lily and for years we called these Lily Bars in her honor :0)  They have evolved into this recipe (my personal favorite combination of ingredients) –but next time I am adding some coconut!  If you like experimenting with flavors, this is a perfect recipe for you!  Another note:  the caramel sauce used in this is SO good and wonderfully soft that I’ve incorporated it into many other desserts – so when you see this caramel appear in another post you’ll know– it all started here!   Have fun with this one– I hope you enjoy it!   -r

 


 

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