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Archives for June 2020

Mid-way through “a year of brownies”!

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Ok foodie friends, where did the time go? We all want 2020 to get on out of here… but June flew by and I almost forgot about my mission to bake a brownie a month  thanks to inspiration from Food Network Magazine!)

I FINALLY got into the kitchen to make this month’s brownie , and boy is it a good one! 

Have you ever made a “skillet brownie’?  I love to make them, because it’s quite the showstopper dessert to impress a crowd, especially if your guests are around to watch you remove that giant cast iron skillet from the oven! 

This is what my “Pecan-Toffee Skillet Brownie ” looked like as soon as it came out of the oven.  The key with this brownie is to be patient, and give it time. First you make the brownie batter on the stove top, and bake it in your skillet. Then, after it’s done, let it cool. While it cools, you make the toffee topping. 

As you drizzle that gooey pecan mixture over the entire brownie, you can’t help but taste-testing a bit of the homemade toffee goodness!  Then… while you wait for the topping to set (about 90 minutes) you can lick the pan! Be careful though, it’s hot, lol! 

Watch me make this recipe on my YouTube channel! 

I can’t take credit for inventing the recipe, so I have to give props to my favorite foodie magazine for coming up with so many new and creative ways to makes brownies. Trust me, you want to see what I’m baking up next month (which is sadly already next week!)

To make this yummy recipe, visit Food Network Magazine’s site here.

I enjoyed my slice today , after it set up overnight:

See you next month, for a star-spangled brownie you’ll want to have around all month long.  

 

Gina

 

 

 

S’mores Cupcakes

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Hello and happy friday, foodie friends! 

Did you catch my FB Live over on PWC Moms? 

I made two summer themed cupcakes!  I’m posting the recipe for the Smores cupcakes here, but you can get the pina colada recipe here.

For the S’mores cupcake you will need :

One dozen chocolate cupcakes, baked using your favorite recipe OR a box mix. During the last 5 mins of baking time, insert a marshmallow into center. Continue to bake until melted.

Print Recipe

S’MORES CUPCAKE FROSTING

Ingredients

  • graham crackers crushed and broken pieces, you choose, for garnish
  • Hershey chocolate bars garnish 

For the buttercream frosting:

  • 1/2 C butter
  • 1/2 C shortening
  • 4 C powdered sugar
  • 7 oz marshmallow fluff
  • 3-4 tbsp milk more for a thinner spreading/piping consistency

Instructions

  • In the bowl of a standing mixer (or large bowl if you are using a hand mixer) cream butter and shortening together.  Slowly add powdered sugar, and milk.
  • Beat ingredients until combined and creamy in texture. Add the marshmallow fluff , continue to beat until incorporated and a good spreading consistency. 
  • You can pipe on with a decorating tip in a piping bag (I used tip 1M) or spread with spatula. You can also scoop on with an ice cream scoop!
  • Top each with graham cracker pieces/crumbs and one little portion of chocolate bar.

Enjoy this favorite campside treat indoors at your next get together! 

 

Gina

 

 

  

 

Do you like Pina Coladas?

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Hey there, foodie friends! 

Welcome to the first blog post that combines my baking with my travel side gig! 

As you know by now, I’ll be bringing Disney travel planning into the Kitchen!  I’m very excited about that, as anyone who knows me knows how much I LOVE Disney.

Although the cupcakes in the picture aren’t Disney themed,  you are going to see me posting pics and recipes of foods that pair well with the travel topic of the week! 

What’s the travel topic of the week you ask?  Well, you’ll have to watch me and Alesia House of “I Book Travel For U ” every Monday was we talk about vacations, popular travel destinations, and all the latest on the travel industry! Of course you’ll get your weekly dose of Disney as well! 

This week we had a very special guest on our FB Live, Nicole Ratner of “Cruising with The Family”.  Nicole shared her many years of cruising experience with us, and introduced us to her most recently published book “Choose to Cruise”.

To watch the replay, click here.

We all know cruises are famous for their food, so a  tropical treat was in order.  Since I wouldn’t dream of drinking alone, I opted for a “Pina Colada Cupcake”, instead of the traditional beverage.  But next time… all bets are off when we can chat together. 

Inspired by tropical vacations to sunny destinations and warm beaches, this cupcake has all the flavors of an island: coconut, pineapple and RUM! 

 

Pina Colada Cupcakes

I’ve made this pretty easy… bake up a batch of your favorite cupcakes, and top with this smooth, creamy, taste-of-the-tropics buttercream frosting.  Sprinkle with shredded coconut and add a fancy umbrella pick and get ready to take a tropical trip right from your kitchen table (or patio!)

Pina Colada frosting: (makes enough to frost 12 cupcakes)

1/2 cup butter, softened

4 cups powdered sugar

3-4 tablespoons pineapple juice

1 tsp. coconut extract

1 tsp. rum extract ( you can use your favorite rum, too. I’m keeping this family friendly) 

shredded coconut, maraschino cherries and paper umbrellas for garnish

In large bowl of standing mixer (or large mixing bowl if using a hand mixer) whip the butter until smooth. Gradually add the powdered sugar, and continue mixing. Add pineapple juice until spreading consistency is reached. Add extracts and whip a minute or two more to incorporate flavors. 

Using a piping bag and 1M decorating tip, frost cupcakes using a swirling motion. Sprinkle with shredded coconut , top with cherry and umbrella topper.  Cheers to summer! 

BONUS recipe! 

Pineapple Dole Whip inspired by our conversation about Hawaii a few weeks ago.   Of course I can get my Disney fix there too, at the Aulani Resort on the island of Oahu.  I also had the chance to enjoy one of these handmade treats at the Dole Pineapple Plantation on my trip there last summer. 

When I can’t get to Disney OR Hawaii, I just bring the flavors home to ME! 

Ingredients to make 4 servings of homemade Pineapple Dole Whip :

2 cups frozen pineapple

1 cup vanilla ice cream

1/2 cup pineapple juice

Blend all ingredients in blender until smooth. Serve in ice cream bowls or cones for a cool treat! 

Psst.. for an adult version, add a little rum and call it a cocktail! 

 

Let me know if you make either of these treats, and don’t forget to post to social media and tag @fromginaskitchen AND @ibooktravelforyou!

Thanks for visiting, and come back again soon! 

Gina