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Archive for July 21, 2013

FOOD HOLIDAY & RECIPE: Ice Cream Cupcakes

No-bake ice cream cupcakes. Photo courtesy Wisconsin Milk Marketing Board.


For July 21, National Ice Cream Day, we made these no-bake ice cream cupcakes.

They’re cupcakes in the sense that they’re made in cupcake liners, but with cookie crumbs instead of baked cake. Thus, the cookie crumbles and the oven stays off. If you prefer, you can use store-bought cake (angel cake, pound cake) instead of the cookies.

Aside from the effort to whip the cream, this recipe couldn’t be easier. You can delegate it to the kids.


Ingredients For 12 Cupcakes

  • Paper cupcake liners
  • Muffin tin
  • 12 chocolate sandwich cookies (like Oreos), or cake cut to fit into cupcake liner
  • Mint chocolate chip ice cream
  • 1 cup whipping cream
  • 1 tablespoon cocoa powder
  • 1 tablespoon powdered sugar
  • Optional garnish: chocolate chips or mint chips
  • Preparation

    1. PLACE the 12 paper cupcake liners in the muffin tin. Crumble one cookie into each cupcake liner, topped by a scoop of ice cream. Freeze until solid. Meanwhile…

    2. WHIP cream until slightly thickened; add cocoa and powdered sugar. Continue whipping until soft peaks form. Frost each cupcake with the cocoa whipped cream. Freeze until ready to serve. Place extra cupcakes in airtight container; store in freezer up to one week.


    For a fruit cupcake, use crushed shortbread cookies with strawberry ice cream and whip cream blended with puréed fresh strawberries instead of cocoa. Or, you can make honey whipped cream: Omit the cocoa and powdered sugar; substitute 1 tablespoon honey; prepare as above.


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    RECIPE: Thai Iced Coffee Recipe

    Recently we published a recipe for Thai iced tea, which had some readers asking if there is also Thai iced coffee.

    There most definitely is (Vietnamese iced coffee is similar or identical, depending on who makes it). In Thailand, the drink is called kah-feh dahm yen, and the locals prefer it very sweet.

    You can often find Thai iced coffee at Thai restaurants in the U.S. Or, make your own: It’s very easy. Prep time is just 10 minutes after the coffee is made. You also need chilling time.

    The recipe uses strong, bitter coffee—such as espresso, French roast or Italian roast—which acts as a counterpoint to the rich cream and the sweetened condensed milk.

    You can even use leftover coffee. While coffee purists may shudder at the thought, the sweetened condensed milk masks any minute note they might detect. You can also use strong instant coffee.


    Thai iced coffee: strong coffee, sweetened condensed milk and cream. Photo courtesy Nescafé.

    And, you can also add a liqueur to create an after-dinner drink: Bailey’s/Carolan’s, Cointreau/Grand Marnier, Creme de Cacao/Godiva, Kahlúa, or other favorite.

    And, you can turn it into a dessert.

    Here’s how to make Thai iced coffee:


    Ingredients Per Serving

  • 8 ounces of strongly brewed coffee*
  • 2-4 tablespoons sweetened condensed milk (the more you use, the sweeter the drink)
  • 1/4 cup cream, half and half or evaporated milk
  • Optional: ground cardamom or ground cinnamon†
  • Ice cubes
    *The coffee can be any room temperature. If it’s room temperature or chilled, your Thai iced coffee will be ready to drink all the sooner.
    †You can use both; we also like a dash of nutmeg. You can add or substitute ¼ teaspoon of almond, anise, vanilla or other extract.

    1. POUR coffee into a mixing container (we use a repurposed glass orange juice bottle).

    2. ADD 4-6 tablespoons sweetened condensed milk and optional spices; stir well until dissolved. Refrigerate for one hour or longer to chill.

    3. ADD a few ice cubes to two tall glasses and fill with the cold coffee mixture. Top off with the cream. As the cream sinks, it makes an attractive swirl.

    After you make the first batch, taste it and adjust the recipe. Add more sweetened condensed milk if you want a sweeter drink, or more cream if you want a richer drink or if the coffee is too strong.
    Dessert Variation

    Add a scoop of coffee or vanilla ice cream; garnish with whipped cream and toasted coconut flakes.


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    FOOD FUN: Dough Dogs

    A Pekinese “dough dog,” art as food. Photo courtesy Pillsbury.


    National Hot Dog Day is July 23rd, so think about inviting your friends (or your kids’ friends) to participate in Pillsbury’s most creative edible craft project: dough dogs.

    Take a hot dog and some Pillsbury Crescent dough and create a sculpture of your dog. Check for the rules, and to enjoy the clever dough dogs created by Pillsbury: basset hound, bulldog, dachshund, dalmatian, pekinese, poodle and shar-pei.

    The “Best In Dough” Dough Dog

    If you want to enter your creation in the contest, upload a picture of your creation to Instagram, Twitter or Pillsbury’s Facebook page, by July 29th. Facebook fans will vote on four finalists, selected by the Pillsbury judges.

    So put your best paw forward, and have fun making hot dog hounds. Yes, you can eat them. In fact, this could become a regular family activity: edible art.


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