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vanilla

Butterscotch Sage
Valentine’s Day Edition: Ginger Beer Gelato Floats
February 12, 2016 at 7:07 pm 0
photo-31 Love is in the air! Whether you love Valentine's Day or love to hate Valentine's Day, I have a sweet fix: Ginger Beer Gelato Floats! They are super easy to make and look absolutely adorable - perfect to make for your sweetheart this Valentine's Day! Ginger Beer Gelato Floats also bring a fun, whimsical touch to any event, whether you're having a Galentine's Day party, Anti-Valentine's Day party or a party for your youngsters -  kids love these sweet treats - you may just want to substitute ginger ale for the ginger beer. Since there are only a couple ingredients in this recipe, the ingredients are important! For the ginger beer, I'm using my all-time favorite made by Bruce Cost Ginger Ale, it's so natural and fresh. They also come in delicious ginger ale flavors like Blood Orange, Pomegranate and Passion Fruit. I've made this recipe with Bruce Cost Ginger Ale and it's equally fabulous - it's just comes down to your own personal preference. For the gelato, another favorite, I'm using Tahitian Vanilla Bean by Talenti Gelato. I love the combination of vanilla and ginger, so I wanted to keep it simple and delicious. I love this recipe so much, because you can really get creative and experiment with so many different flavor combinations! Talenti Gelato also comes in yummy flavors like: Raspberry Cheesecake Gelato, Caribbean Coconut and Alphonso Mango - so the possibilities really are endless! photo-32 Serves 4 Ingredients: 8 scoops vanilla ice cream 4 (12 ounces) bottles of ginger beer handful of crushed conversation hearts 2 cookies crumbled 1/4 banana 4 mason jars 4  straws Directions: 1.First crumble a few store bought cookies onto a small plate. Here, I used raspberry shortbread cookies from Whole Foods, which were great because they had a pink tint. 2.Rub a thin slice of a banana around the rim of your glass - this will help the cookie crumbs stick. Next, dip the rim of your glass into the cookie crumb mixture. 3. Add two scoops of gelato to the mason jars. 4. Pour the ginger beer or ginger ale on top of the gelato. 5. Sprinkle with the crushed conversation hearts, add a festive straw and serve! Happy Valentine's Day!      
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Butterscotch Sage
St. Patrick’s Day Sprinkled with Pistachios
March 15, 2015 at 2:34 pm 0
My love for cream cheese frosting and vanilla cupcakes together at last! I made these cupcakes over the weekend and after taste-testing a few different recipes, I came up with the perfect batch! Just follow these easy directions and you will have a delicious batch of cupcakes that would make St. Patrick green with envy. photo-102 Serves 12 Ingredients for cream cheese frosting: 8 ounces light cream cheese (softened) ¼ cup unsalted butter (softened) 1 teaspoon vanilla extract 1 cup sifted confectioners sugar Butterscotch tip: Combine the cream cheese, butter and vanilla extract and mix together, gently add the confectioner’s sugar. Be sure to sift the confectioners sugar, you don’t want to have lumpy frosting. Mix all ingredients together and then set aside. Ingredients for cupcakes: 2 cups flour ½ cup unsalted butter (softened) 1 ½ cup sugar 2 teaspoons baking powder ¾ cup chopped pistachios – Add ½ cup to the batter and set aside a ¼ cup to decorate the frosted cupcakes. 1 cup milk Instructions: 1. Preheat oven to 375 degrees and line cupcake pan with liners. 2. Mix the dry ingredients together – flour, baking powder and chopped pistachios. 3. In a mixing bowl, combine the sugar and butter until fluffy, gradually adding in butter, milk and eggs to the mixture. 4. Next evenly distribute batter among liners, filing each about three-quarters full and bake until golden brown about 20 minutes. 5. Transfer to a wire rack, cool and then frost. Start by adding a layer of frosting to the top of the cupcake. Butterscotch tip: If you don’t have a cake decorating kit or pastry bag, just use wax paper. Shape the piece of wax paper into a cone, add the frosting into the cone and be sure to squeeze the frosting together trying to eliminate any air bubbles. Next, cut the tip of the cone and you are ready to frost. 6. Start by pointing the tip of the bag on the outer edge of the cupcake moving in a circle working your way towards the center. 7. Sprinkle with pistachios and have a Happy St. Patrick’s Day! photo-103
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