Pumpkin Pie Milkshake!

My Pumpkin Pie Milkshake brings everyone to the yard! Ha!!!

Pumpkin Pie Milkshake!

Pumpkin Pie Milkshake!

Ingredients

1 generous slice of Pumpkin Pie ( You can be fancy and make your own- or do semi-homemade and buy a pre-made pie- that's what I did!)

3 scoops of Vanilla Ice Cream

1/2 cup of milk

Cinnamon Sugar to rim your glass

Whipped cream for topping

Instructions

In your Vitamix you can mix your slice of pie, milk and ice cream. Turn to Variable 1. Alternate up to 5 and back down to 1. Try to pulse slowly as you do not want to over mix ( or it will become pumpkin soup he he!) Once it become the consistency desired place aside. Put cinnamon sugar in a shallow dish. Wet the rim of the glass with a dab of whipped cream. Press the top of the glass into the cinnamon sugar. Pour your delicious Pumpkin Pie Milkshake into your glass and topped with whipped cream. Garnish with a piece of pie crust and a dash of cinnamon sugar! Enjoy!

* Note, this can be made in a regular blender on low.

http://taniacolamarino.com/blog/pumpkin-pie-milkshake/

Preferred Brands:
Vitamix
Reddi Wip
McCormick Cinnamon Sugar

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Ganache filled S’mores Shooters

Ganache filled S'mores shooters

Ganache filled S'mores shooters

Ingredients

1 large bag of Marshmallows

6 graham crackers

Ganache:

1 cup of heavy whipping cream

1 bag of mini chocolate chips

1 tbsp of salted butter

Instructions

Place the graham crackers in a freezer bag. Close the bag tightly and crush with a rolling pin. Put to the side.

Ganache:

Turn stove on to a low heat. In a medium sauce pan, place the heavy whipping cream. Add butter. Slowly add chocolate chips. They will begin to melt. As you stir, the sauce will thicken. Once all the chips have melted, turn the heat off and continue to whisk together for about 5-10 minutes. Set aside.

Take a sharp knife and carefully cut a circular hole in the center of the marshmallow.

Be mindful that going to far will cut a hole in the bottom. Fill with 2 tsp of the crushed graham, then, add ganche to the top of the mallow. Sprinkle with a few crumbs of the grahams. Finish by roasting the mallow with a torch or a lighter ( you know, the long ones you use for your candle wicks that are so low you can possibly do it with a match- those)

Allow for it to cool at least 5 minutes and then bite into that delicious shooter!

http://taniacolamarino.com/blog/ganache-filled-smores-shooters/

Preferred brands:
Nestle ,Kraft  &  Honey Maid

Lemon Blueberry Mascarpone Stuffed French Toast

Lemon Blueberry Mascarpone Stuffed French Toast

Lemon Blueberry Mascarpone Stuffed French Toast

Ingredients

1 8oz container of Cello Cheese Mascarpone

1 pint Driscoll's Blueberries

1/3 cup powered sugar

1 tsp lemon extract

1/2 tsp lemon zest

3 slices of bread ( I used Brioche)

3 eggs

1 splash of milk or half/half

2 tbls table syrup

1 tbs powered sugar for sprinkling

Instructions

In a mixing bowl place mascarpone cheese with 1/3 cup powered sugar & lemon extract Mix until smooth. Add a handful of blueberries and set aside in the refrigerator for at least 1 hour so the flavors marry.

Mix both eggs with milk or half/half in a shallow dish. Dip bread into the egg mixture carefully, place in pan with a pad of butter to prevent sticking. Once you remove the bread, let it cool. Spread a generous dollop of mascarpone filling between the layers. I tried it the 1st time by filling the layers first and cooking and the mixture melted. SO!Back to the new way! Layer like a sandwich at least 3 layers. Sprinkle with powered sugar and add a tablespoon of the filling on top of the french toast. Add a few blueberries and zest. Pour some syrup on tip and enjoy!!!

http://taniacolamarino.com/blog/lemon-blueberry-mascarpone-stuffed-french-toast/

I used Cello Cheese and Driscoll’s Berries. LOVE these vendors.

 

Raspberry Lemon Cupcake Sandwich filled with Lemon Curd and topped Lemon Mascarpone Icing

Raspberry Lemon Cupcake Sandwich filled with Lemon Curd and topped Lemon Mascarpone Icing

Raspberry Lemon Cupcake Sandwich filled with Lemon Curd and topped Lemon Mascarpone Icing

Ingredients

Lemon Mascarpone Icing :

1 cup Cello Cheese mascarpone cheese

1 cup heavy whipping cream

1/2 cup powered sugar

1 tsp pure vanilla extract

Zest of 1 lemon

6 drops Wilton's Treatology Meyer Lemon Flavor Concentrate ( you can sub 1/2 tsp of lemon extract)

Cupcakes:

1 box of vanilla cake mix

zest of 2 lemons

10 drops of Wilton's Treatology Meyer Lemon Flavor Concentrate

4 eggs

1/2 cup of melted unsalted butter

1 cup whole milk

1/2 pint of Driscoll's Raspberries ( save some for the garnish)

Lemon Curd:

I made my life easy and purchased one called Mrs. Bridges. It is delicious and can be found at your Marshall's store or online retailers.

Instructions

Preheat oven to 350.

For Icing:

Hand mix mascarpone cheese with powered sugar and lemon zest smooth and set aside. Mix heavy whipping cream until the cream becomes soft peaks. Fold mascarpone and whipped cream together. Be gentle or you’ll end up with watery cream (refrigerate)

For cupcakes:

Add all the ingredients except for the raspberries into your mixing bowl and mix until blended. Add raspberries at the end and fold them in. They will break apart naturally with the folding motion.

Place the cake batter into cupcake liners. Bake at 350 for 19 minutes. Insert toothpick into the center of the cupcake to see if it is completely baked. A clean toothpick means your cupcakes are ready to come out of the over. Cool your cupcakes in the refrigerator for at least 2 hours. A hot cupcake will melt the icing mixture.

Once they are completely cooled, gently core the center of the cupcake making sure not to core the bottom out and then slice your cupcakes in half. Fill the middle with curd and with the mascarpone icing. Place the other slice on top, add another dollop of curb and cover with a twist of mascarpone icing. Top with a fresh Driscoll's raspberry and add a little lemon zest for an extra zing!

http://taniacolamarino.com/blog/raspberry-lemon-cupcake-sandwich-filled-with-lemon-curd-and-topped-lemon-mascarpone-icing/

Preferred Brands for this Recipe:

Cello Cheese – Mascarpone
Driscoll’s Raspberry
Mrs. Bridge’s Lemon Curd
Wilton’s Treatology

 

Yellow Cake Doughnuts

Yellow Cake Doughnuts

Yellow Cake Doughnuts

Ingredients

1 box of Yellow Cake Mix

Sprinkles

Chocolate Icing

Vanilla Icing

Chocolate Chips

Canned Cherries

Instructions

Guys, this is the most super easy recipe ever! This is all semi-homemade. I followed the directions on the yellow cake mix box and put the batter in a large freezer bag to make for easy pouring into the doughnut mold ( these can be purchased at your local big box store). I snipped a small opening at one corner of the bag and began the pouring process. You bake as directed. For toppings, I made a homemade ganache & vanilla buttercream ( you can get the recipe on my page) but guess what ?! you can also use Chocolate and Vanilla icing ready made if you are in a time crunch. I used a small spatula to ice the doughnuts and added the toppings as desired. Some are sprinkled, some are powered sugar, some I added cherry topping. This can be as simple or as complicated as you like. This is a great family recipe and can be accomplished with little time in the kitchen. As it goes, Time to Make the Doughnuts can be fun and easy! Enjoy!

http://taniacolamarino.com/blog/yellowcakedoughnuts/

Flancocho Latin Inspired Dessert

Flancocho Latin Inspired Dessert

Flancocho Latin Inspired Dessert

Latin Inspired Dessert

Ingredients

Flan:

1 8oz package of cream cheese

1 can sweetened condensed milk

1 can evaporated milk

5 eggs

Yellow Cake Mix from Pillsbury

( follow directions on the box)

Instructions

Pre-Heat the oven to 375

For the Flan:

Cream the cream cheese by mixing at medium speed with a hand mixer or stand mixer.

Add eggs, one by one. Add the condensed and evaporated milk. Continue to mix until it the mixture's nice and smooth. You may have some cream cheese pieces that don't mix, but that is okay, it will settle during baking- set aside.

For cake: Follow the directions on the box-set aside.

Caramel coating:

2 cups of brown sugar

2 tbls heavy cream

2 pads of butter

In a sauce pan, mix all ingredients over low heat until it becomes a nice smooth caramel.

In a Bundt pan, slowly coat the bottom of the pan until it is completely coated and there is not a lot of caramel on the bottom of the pan. Pour in the Flan mixture. Then, pour the cake mixture over top of the flan mixture. Do not mix it. Once it bakes, it will bake up and the mixtures will properly separate. Bake for 1 hour. Remove from heat and let it cool for 40 minutes before flipping the Bundt pan onto a plate. Warning- the caramel sauce may spill a little during the flip. Once you flip, refrigerate for 1 hour before serving.

Enjoy Flancocho with a nice cup of cafe!

http://taniacolamarino.com/blog/flancocho-latin-inspired-dessert/

S’Mores French Toast

What else is there to do on the snowiest day of the year? Make various French Toast …DUH!

S’Mores French Toast

S’Mores French Toast

Smores French Toast

Ingredients

3 slices of chocolate chip brioche ( or plain sliced bread)

2 eggs

1 tsp vanilla

1 splash of milk or half/half

1 cup mini marshmallows

1/4 cup mini chocolate chips

1 crushed up graham cracker

2 tbls powered sugar

2 tsp brown sugar for sprinkling

2 pads of butter for cooking

Instructions

Mix both eggs with milk or half/half & vanilla in a shallow dish. Dip into the egg mixture carefully, place in pan with a pad of butter to prevent sticking. Sprinkle with brown sugar to create a nice sweet crust. Let it sit about 1 minute and then flip on the other side and repeat with brown sugar sprinkle. Remove from heat .Make at least 2 slices ( 3 are pictured ) Add marshmallows and mini-chocolate chips in each layer and stack. I torched each layers marshmallows and chocolate chips- the heat will do this also but without the char if you don't have a way to roast the mallows. Finally, top with crushed graham crackers, marshmallows and chocolate chips. Lightly dust with powered sugar and serve. You really don't need any syrup as the recipe is sweet enough 🙂

Serve with syrup and a pad of butter. Sprinkle a light coating of powered sugar and enjoy!!!

If you are making this for more people, simply multiply the ingredients by the amount of people eating, This is for 1 serving. You may have extra egg mixture left over.

http://taniacolamarino.com/blog/smores-french-toast/

Stuffed French Toast

SO! Here is it the Blizzard of 2017 and what did you buy- oh that’s right- Eggs, Milk and Bread!

Well here is an awesome recipe for your snowy day 🙂 

Stuffed French Toast

Stuffed French Toast

Ingredients

1 package of Philadelphia Cream Cheese

6 Dricsoll's Strawberries slices into thin slices

1/3 cup powered sugar

1 tsp vanilla extract

4 slices of bread ( I used Brioche)

2 eggs

1 splash of milk or half/half

2 tbls table syrup

1 tsp of brown sugar for sprinkling

Instructions

For filling:

In a mixing bowl place cream cheese with 1/3 cup powered sugar & vanilla. Mix until smooth.

Set aside.

Mix both eggs with milk or half/half in a shallow dish. Spread cream cheese mix and place sliced strawberries; careful to not over stuff since you have dip this in the egg mixture and it will spill out. Make a sandwich with the bread. Dip into the egg mixture carefully, place in pan with a pad of butter to prevent sticking. Sprinkle with brown sugar to create a nice sweet crust. Let it sit about 1 minute and then flip on the other side and repeat with brown sugar sprinkle.

Serve with syrup and a pad of butter. Sprinkle a light coating of powered sugar and enjoy!!!

http://taniacolamarino.com/blog/stuffed-french-toast/

Waffled Banana Bread and Strawberry Shortcake

Want an easy recipe to make with your kids that will be sure to be a hit?

Then try this!

Waffled Banana Bread and Strawberry Shortcake

Waffled Banana Bread  and Strawberry Shortcake

Ingredients

1/3 cup of vegetable oil

1 1/2 cups of ripe mashed bananas ( usually around 3 )

1/2 tsp pure vanilla extract

2 1/2 cup of Bisquick

3 eggs

1 cup sugar

1/2 cup of nuts ( optional)

Whip cream:

1 cup heavy whipping cream

2 Tbs powered sugar

1/2 tsp vanilla

1 cup of sliced Strawberries

1/4 powered sugar for dusting

Instructions

Preheat oven to 350. Grease bread pan. Mash bananas until smooth and set aside. Mix all your wet ingredients into a mixing bowl. Add bananas to bananas and being to add Bisquick and nuts ( if you are adding them). Pour mixture into bread pan and place in oven for 45 minutes. Once bread is done, pull out of the oven and let cool before slicing.

Spray waffle iron with Pam Spray. Slice each slice into 2 squares. My waffle iron allows for 4 pieces. Close the waffle iron for 6 minutes and promptly remove to avoid burning. Set aside

Slice Strawberries into thin slices and set aside.

For Whipped Cream:

Pour whipping cream in to a mixer or use a hand mixer. Add the powered sugar and vanilla and mix until you get soft peeks.

For assembly:

Lay a slice of waffle bread, a layer of strawberries and a dollop of whipped cream. Repeat this 2 times and top with a generous dollop of whipped cream, a strawberry slice and a dusting of powered sugar.

ENJOY!

http://taniacolamarino.com/blog/waffled-banana-bread-and-strawberry-shortcake/

Home-made peanut butter icing!

IMG_0367

Home-made peanut butter icing!

11 minutes

11 minutes

Enough for 12 cupcakes

Home-made peanut butter icing!

Ingredients

1 cup of creamy peanut butter

2 cups of powered sugar

1/2 cup softened butter

3 tbs of milk

1 full size Snicker Candy Bar

Instructions

Place the peanut butter in a bowl and begin to mix with hand mixer. Slowly add powered sugar ( you don't want a mess! ) Add milk and continue to mix. Add butter and mix until smooth. This recipe is super fluffy and delicious!

Cut the candy-bar into bite size slivers and garnish on the top. Enjoy!

http://taniacolamarino.com/blog/home-made-peanut-butter-icing/