Peanut Butter Choco Ice Cream Cake
To be brutally honest, I am a peanut butter snob, so when Jen at Juanita’s Cocina mentioned PB Crave my interest sparked. Who’s interest would not when someone mentions cookie dough peanut butter or Razzle Dazzle with white chocolate and raspberries. Luckily, the nice group over at PB Crave sent me out four jars to try. Initially we tried it on crackers and bread to get the basic taste of each of these fantastic renditions on the typical peanut butter. Not only did I think the PB Crave pack was wonderful but it was completely approved by all three teenagers. Best of all it’s all natural!
After wondering what to make with these delicious peanut butters I realized my son’s birthday was up and coming. Why not a beautiful ice cream cake. My first task was to decide which icing I was going to use. After a bit of surfing on the net I found that whipping cream was generally used for ice cream cakes. I’ve never before made my own whipped topping. Task two was to make whipped topping for frosting the cake but also infusing PB Crave’s Choco Choco Peanut Butter into the frosting. Turns out it was simple, heavy cream, kitchenaid, powdered sugar, and choco choco peanut butter. The rest is a no fail process and I hope all of you will try it especially in these super hot Summer days.
PB Crave’s is giving me the chance to allow one of you to win a Choco Choco Variety Pack! (pictured below)
To enter to win please follow the steps in the Rafflecopter below but first the recipe.
Ingredients
Instructions
In the large bowl of a KitchenAid stand mixer add in 2 cups of heavy cream and 6 tablespoons of powdered sugar. Whip on medium speed (4) until it is the consistency of whipped topping. This might take up to 3 minutes. Add in 4 tablespoons of the peanut butter and mix just until incorporated.
On a medium size piece of parchment paper, lay out six of the ice cream sandwiches end to end. Apply one thin layer of frosting to top of the sandwiches. Lay out the other six sandwiches on top. Dirty frost the cake and freeze for one hour.
Fill a decorating bag, fitted with the tip of your choice, with the frosting. Decorate the cake. Freeze but remove just thirty minutes or less before you are planning to serve.
I used the ruffle technique on the sides of the cake pictured. You can find Youtube videos demonstrating this technique.
http://mooshujenne.com/peanut-butter-choco-ice-cream-cake/Now for the giveaway! Please follow the instructions in the Rafflecopter below.
a Rafflecopter giveaway
*Disclosure: I was given one four pack of PB Crave’s Peanut Butter to review. I was not reimbursed for writing this post and all opinions expressed are my own. Prize can only be shipped within the United States.*
Blackberry Lime Cupcakes
As many of you may know this last week was Teacher Appreciation week. Now, I normally don’t buy into the teacher appreciation idea but with the new school my boys are going to I appreciate that there is some really great teachers at that school. To share the goodies with everyone I made some Blackberry Lime cupcakes.
After hours of looking online for inspiration and being picky about wanting something that would fit the seasonal bill I had an epiphany. Why not combine the two? At first, a Strawberry Lemon cupcake cake was on my list but it is so traditional and I just wanted to get away from the usual. Sorry for the frozen pictures but these photos were snapped on the way out the door at 8AM after the cupcakes had been the freeze all night.
Blackberry Lime cupcakes with a bit of frost.
Ingredients
Instructions
Preheat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, Greek yogurt, egg and lime zest and juice; beat at medium speed until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula and mix for another 10 seconds.
Divide batter evenly among cups of prepared cupcake tin using a small ice cream scoop. Bake until cupcake tops are a pale gold; about 22 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
With an electric stand mixer on medium-high speed, beat butter and cream cheese until fluffy, for 2 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then add the blackberry jam, and mix until smooth and combined, scraping down sides of bowl as needed.
Fill piping bag fitted with a 2D tip. Frost top of cupcake. Garnish with a slice of lime and a blackberry on top.
If making the cupcakes a day ahead they can be frozen just bring up to room temperature about 2 hours before serving.
http://mooshujenne.com/blackberry-lime-cupcakes/
On another subject, I have a question for my readers. My grandmother loves bingo but with her not being able to move around quite as well as she use to, it is impossible to take her to the bingo hall. I have been searching online at sites where you can add a little money in and play bingo and win prizes. Something like Cheeky Bingo. Does anyone have any suggestions about these sites? Do you play? I am thinking about setting her up on one and putting money in for her to play. Might be a great Christmas present. Your feedback is welcome!
Birthday Cupcakes
This week is not only Spring Break but my daughter’s 12th birthday. I have had the lack of time to do a any posts as I have been making tons of cupcakes as you see here.
Luckily, I have some great blogger friends that have the ability to do a post this week!
Brined Fried Chicken by Juanita’s Cocina
Shamrock Shake with Bailey’s Whipped Cream by Chocolate Moosey
Vanilla Blood Orange Cupcakes
I love to make cupcakes; it’s an obsession! With that being said, I used to just play with the “bang your head on the wall” icing out of a plastic container also known as store bought. This last Christmas I received a KitchenAid and the icing I make comes out so wonderful now, I would never let go of my KitchenAid. Any who, I decided I need to work on technique and such before my daughter’s birthday and who could resist using the new Nikon D5100 for some food shots. The camera, kitchen, and myself have become one. It’s scary!
Oh! And did I mention that Blood Oranges are in season and we finally got them here. I bought two huge bags and this week and went back for more. Blood oranges are perfect for a garnish. Ha! Ha! Be my Bloody Valentine!
Peel the blood orange and roll your orange slices in sugar and set aside.
Don’t brown the cupcakes or they become crunchy on top. The lightly brown/golden color is perfect!
Before the orange slices (above) and with orange slices (below).
Ingredients
Instructions
Preheat oven to 350 degrees F. Line standard cupcake tin with paper liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, yogurt, egg, egg yolks, and vanilla; beat at medium speed until smooth for about a minute.
Divide batter evenly among cups with an ice cream scoop. Bake until cupcakes are lightly golden and toothpick inserted into center comes out clean, 20 to 22 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes till butter is soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and blood orange juice, mix well. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
To swirl the icing, simply put white icing on one side of the icing bag and pink on the other. I used a 1M tip from Wilton.
http://mooshujenne.com/vanilla-blood-orange-cupcakes/Irish Cream Cupcakes
After New Year’s, I had a quarter bottle of Irish cream left over and I just wasn’t sure what to do with it. Now that I received a new KitchenAid as a gift for Christmas, I thought it should be a bit simpler to make icing and why not try it out. My V does not care much for alcohol mixed with food. On the other hand my 16 year old loves it. You know how teenagers are! I have to consistently explain it really is just for flavor and it’s not going to get you drunk. Oh well, as long as they eat it I’m happy!
These cupcakes would be fantastic for St. Patrick’s Day and you can always spruce them up with some clover sprinkles.
Ingredients
Instructions
Preheat oven to 350 degrees.
Line your cupcake pan with paper or foil liners and set aside.
Sift together flour, cocoa, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix in stand mixer or with handheld mixer until smooth. Fill each cup with batter half full. Bake for 20 minutes and let cool before frosting.
In a bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar and Irish cream. Begin at low speed increasing to high. Beat until fluffy and thick. Transfer mixture to a piping bag fitted with 1M and decorate cupcakes. Dust top of cupcakes with a little cocoa for decoration.
For a extra wow when it comes to the cupcakes take a chopstick and make a small whole in top of cupcake and squeeze Hershey’s chocolate syrup into the hole until you see it pop out of the top then top cupcake with icing.
http://mooshujenne.com/irish-cream-cupcakes/Grass Bread – Zucchini Bread
I have heard of Zucchini bread many times but never tried it until a friend of mine from college mentioned it as “Grass” bread. With a quick spin and What? She was laughing. I said do you really put grass in it? She said no of course not and said it is just something her and the kids call it. The next day she brought me a piece. Of course I was hooked. Now, I love any way that I can possibly take an ingredient like zucchini that people generally go “Eww” and turn that into a “Oh wow”! With that being said, I hope you do a “Oh wow” when you try this recipe.
Ingredients
Instructions
Preheat oven to 375 degrees. Grease the bottom and sides of two 9 by 5-inch loaf pans. Set aside.
Grate the zucchini in to a medium bowl. Toss with 2 tablespoons of sugar and transfer the mixture to a fine-mesh strainer set at least 2 inches over a bowl, press firmly, and allow to drain. In a large bowl; add the flour, baking soda, baking powder, and salt, and whisk until combined. Set aside.
Whisk together the 2 ½ cups sugar, yogurt, eggs, lemon juice, and melted butter until combined. Set aside. Stir in the zucchini and the liquid mixture into the flour mixture. Pour batter, which will be thick, into the loaf pans and smooth the surface with a rubber spatula.
Bake until the loaf is golden brown and a butter knife inserted into the center comes out clean, about 60 minutes. Cool in the pan for about 5 to 7 minutes and remove to cooling rack. Serve with honey butter.
http://mooshujenne.com/grass-bread-zucchini-bread/Recipe adapted from Brown Eyed Baker
Cap’n Crunch Cookies
Everyone in my household simply loves Cap’n Crunch. For a few years now, I have been baking some simple cereal cookies out of cake mix and cereal. The cookies are good but the texture was soft and just not like a traditional cookie. The creativity bug hit me smack dab in the face. Ooh! What if I took a butter cookie (basic) recipe and just tossed in Cap’n Crunch! To my surprise, I manage to have them come out perfect the first time. Pure luck!
I sent these bad boys to a few guy friends of a friend for taste testing. Hopefully, they will comment here and let us all know their opinion on these super dunking cookies.
After completing these cookies and being oh so proud of myself, watching everyone devour them, I headed over to Cap’n Crunch’s website to see that they actually have a different recipe. Yes, folks this is not their recipe. I am in the future planning on trying the Cap’n Crunch French Toast!
The perfect dunking cookie 
Ingredients
Instructions
Preheat oven to 325F.
In a medium bowl, combine flour, baking soda, and salt. Whisk until fully combined; to aerate.
Melt butter completely in a microwave safe bowl. In a large bowl using an electric mixer, cream together the brown sugar, white sugar, and melted butter. Beat in the vanilla and eggs. Continue beating until batter is light and creamy. In increments, add in flour mixture, mixing after each addition.
In a small bowl, crush 1 cup of the Cap'n Crunch with a potato masher. If you do not have a potato masher, put the Cap'n Crunch into a small zip lock bag and smash. Add crushed Cap'n Crunch to the dough mix, stirring by hand. Then add in the other cup of non-crushed Cap'n Crunch and mix well by hand.
Roll the cookies into 1/2 balls and place on cookie sheet lined with parchment paper. These cookies spread a lot. You want to make sure to make the cookie balls small. Place a dozen to a sheet.
Bake for 15 to 17 minutes until the edges are a light golden brown. Cool on baking sheet for a few minutes and then remove to a cooling rack. Allow to cool completely.
http://mooshujenne.com/capn-crunch-cookies/Biscotti
Please join Mooshu Jenne and the FN Dish – Fall Fest at Food Network for a Virtual Cookie Swap. You can join us on Twitter with the hashtag #pullupachair.
For the Virtual Cookie Swap, I would love to share with you a simple Biscotti recipe. I love this recipe because it makes fantastic gifts. Just drizzle a little chocolate over the Biscotti, throw them in a bag, and put them in a basket or mug with a hot chocolate packet. For a little more oomph just add some chocolate covered spoons.
Ingredients
Instructions
Preheat your oven to 375F.
In a large bowl cream the sugar and butter together until fluffy. Add the eggs and extract. Whisk in the flour, baking powder, and salt together in a separate bowl. Add it gradually to the large bowl with sugar mixture and beat well until a dough forms. If you would like to add in cranberries or chocolate chips you can before the next step.
Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log. Take the log and lay it on your baking sheet that is lined with parchment paper. Press the log to be about 4 inches wide and the length of the baking sheet. Bake until lightly browned and small cracks form on top, about 25 minutes. Remove from oven and slice on the diagonal in 1/2 inch slices; careful as they will still be hot. Place them flat on the backs and cook for another 5 minutes. After five minutes flip them over and cook for another five minutes. Cool and cover with melted chocolate or serve as is.
http://mooshujenne.com/biscotti/
For more Fall Fest Recipes please visit the FN Dish – Fall Fest on Food Network or check out the list below for more recipes from the Virtual Cookie Swap.
What’s Gaby Cooking: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Taste With The Eyes: Olive Oil Oatmeal Cookies
Jones Is Hungry: A Cookie for Chocolate Lovers
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies
Thursday Night Dinner: Peppermint Bark Cookies
Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies
Triple Chocolate Cake with Chocolate Glaze
I think it is pretty obvious that my teenagers love chocolate cake.
The new Decadent Triple Chocolate cake mix from Duncan Hines is delicious as you see in the pictures above. They of course fought over the last piece. My better half said that he loved that you don’t get the sugar shock effects after you consume it . The new Chocolate glaze product is scrumptious! Super easy to microwave and simply pour over your cake.
I was lucky enough to receive some extra coupons to share with friends and family. So, I gave my mom two, one for the glaze and one for the cake. My brother, in all his anticipation, barely waited a day. He took the coupons and picked up the triple chocolate cake mix and vanilla glaze. They baked their triple chocolate cake and added it with vanilla ice cream. They have yet to use the vanilla glaze but I hope when they do they let us all know how delicious it was . They did however, informed me that the cake is very rich and delightful. They are completely sold on the product and plan to try the new Apple Caramel cake. I, myself, want to try the Apple Caramel cake with vanilla ice cream. Oh! Or maybe even a cake roll with a apple cream cheese center! Any suggestions?
Now, I await to see what Chelsea at Muusat thinks and what creation she comes up with
Disclosure: *As part of the Foodbuzz Tastemaker Program, I received coupons for Duncan Hines Triple Chocolate Cake mix and Glaze. The views and opinions expressed by Jenne on MooshuJenne.com are my own, and based upon my cooking experiences with Duncan Hines. I was given the product free of charge to test and review it; however, I was not monetarily compensated for the review.*
Pumpkin Nutella Bread – Fall Fest FN Dish
This is my contribution to the Fall Fest FN Dish on Food Network this week. Don’t forget to check out the other great recipes below my recipe here.
Chelsea, my best friend and cousin, came in on Sunday to visit me. Monday night we went to see one of our old friends and phenomenal guitarist Jonny Radtke from Kill Hannah (Polar Moon). Although, he was not on tour with Kill Hannah he was playing with the band Filter; which was cool to see. One of the arts we at Muusat enjoy is making treats for our friends in a few bands. Monday night we took them some popcorn balls and pumpkin nutella bread. After a few marriage proposals from Phil ( jokingly of course 
) we were glad to see they enjoyed the food just as much as we enjoyed the show. Can not wait till next time! Lots of hugs to Jonny and Filter!
For pictures and more about the show; check out Muusat.com
Ingredients
Instructions
Preheat the oven to 350 degrees F. Spray two regular sized glass loaf pans with olive oil cooking spray. Set aside. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside. In a large bowl, whisk together sugar, oil, water,sour cream, pumpkin, eggs, and extracts. Whisk until smooth and combined. Slowly stir in the flour mixture. Mix until ingredients are combined. Pour the batter into the loaf pans, making sure batter is evenly divided. Drop one large spatula full of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 60 minutes or until a toothpick comes out clean. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool half way before slicing.
http://mooshujenne.com/pumpkin-nutella-bread/
Other great recipes for Pumpkin on the FN Dish Fall Fest this week:
What’s Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
And Love It Too: Creamy Pumpkin Fruit Dip
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
Haute Apple Pie Girls: Pumpkin Bread Parfait
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf
