Tuesday, April 19, 2011

More Adventures with Ice Cream and Cupcakes...

This Sunday my mom announced she wanted some sort of dessert to go with our lovely turkey dinner Dad roasted.  I listed several options--a cake, pie, torte, cookies...but we finally decided on ice cream. 

I chose the Hazelnut and Chocolate Chunk ice cream option from the Fine Cooking magazine.  It's hard to believe the last time I made ice cream was over a month ago!  Check it out here.  Very easy, except I think the hardest part was waiting for the ice cream to finish churning! 

Also a couple of side-notes.  I used a 4-oz. bar of Girardelli chocolate.  The family thought this was too much (I don't understand how you can ever have too much chocolate, though!), so next time I'll only use about half as much.  This recipe also calls to infuse the milk/cream/sugar mixture with the nuts.  I did this, and afterwards I saved the hazelnuts.  I plan on making oatmeal within the next day or two and stirring in some of the nuts--I mean, you can't go wrong with hazelnuts cooked in sugar and cream!  haha  Next time I make this recipe, I'll probably leave some of the nuts in the mixture simply because everyone agreed it would have been even better with some extra crunch.

Finally, I have 5 egg white sitting in the fridge, since the ice cream recipe only uses yolks.  Any ideas what to do with them?
And no pictures, due to the fact the entire batch of ice cream was eaten immediately following dinner.

Now on to the cupcakes.  My friend came over last Saturday and we made dessert for the family dinner.  We chose bright, cheerful colors because it was pouring down rain/extremely windy/chance of tornados.  Very depressing weather.  Anyway. 

Our sunflower cupcakes.  :)

We used Abigail Johnson Dodge's chocolate cupcake recipe and made a simple buttercream recipe for the frosting.

All 12 cupcakes.

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