Butter, with a side of Bread // Easy family recipes and reviews.

Monday, December 22, 2014

HOLIDAY PEPPERMINT ICE CREAM CAKE ROLL

HOLIDAY PEPPERMINT ICE CREAM CAKE ROLL: Butter With A Side of Bread
This treat is an ice cream cake dressed up for a holiday party. The cake is light and pairs wells with the rich creaminess of the minty ice cream. While making a jelly roll cake can seem intimidating, it is pretty easy and the end result looks stylish when plated. It's sure to be a crowd pleaser!

Holiday Peppermint Ice Cream Cake Roll

Traditional Jelly Roll Cake


  • ½ cup flour
  • 1 tsp baking powder
  • 4 egg yolks
  • ½ tsp vanilla
  • 1/3 cup sugar
  • 4 egg whites
  • ½ cup sugar



Preheat oven to 375 degrees F.

Beat egg yolks and vanilla using an electric mixer on full speed until egg yolks turn a light yellow, lemon color.  Slowly add the 1/3 cups sugar and continue beating mixture until sugar is dissolved. Total time is about 5-6 minutes.

In a separate bowl beat the egg whites using a medium setting on your mixer. When they form soft peaks, slowly add the ½ cup sugar and then continue beating until stiff peaks form.

Fold egg yolk mixture into egg white mixture. Using a wide rubber scraper works well so you can cover a large surface area with each fold.

Sprinkle flour and baking powder over egg mixture and fold in. You want to gently combine the ingredients, not beat them together.

Pour/spread batter into a 15x10x1 inch jelly roll pan that has been well greased and floured. (Or use a piece of parchment paper!) Bake at 375 degrees for 12-15 minutes. The cake should be springy to the touch when done.

While the cake is baking spread out a towel flat and sprinkle powdered sugar evenly on the towel. Once the cake comes out of the oven you will turn your cake out onto the sugar surface of the towel.

The key to success with the cake is that as soon as it comes out of the oven you will need to loosen the edges of the cake. Run a knife along the edges of the pan. Then turn the cake out onto the towel. If the cake is being stubborn, use a spatula to loosen the cake and catch it as it falls out of the pan. Once the cake is flat on the towel, use the towel to roll the cake up jelly roll style. The towel will be the “filling” of the cake as the cake cools. Set your bundle aside on a cooling rack to finish cooling.


HOLIDAY PEPPERMINT ICE CREAM CAKE ROLL: Butter With A Side of Bread

Ice Cream Filling- pick your favorite option to use on the inside of the cake roll:
  • Vanilla ice cream from a square carton + crushed candy canes OR
  • Candy cane, peppermint, mint chocolate chip ice cream (also from square cartons)


Open up your ice cream carton so your block of ice cream is exposed. Using a long blade knife cut your ice cream into ½ inch slices. Unroll jelly roll cake from towel and cover cake with ice cream slices. You will want to leave a 1 inch border around the edge of the cake free of ice cream because when you roll the cake some ice cream will push out to the edges. If choosing the plain vanilla and crushed candy cane option, sprinkle the ice cream with candy cane before rolling cake.

Once cake is filled with ice cream, gently roll the cake, starting on one of the short sides. Wrap in plastic wrap and put in freezer so the ice cream can harden.


When you are ready to serve dust with powdered sugar and, if desired, drizzle with melted chocolate or hot fudge. 
HOLIDAY PEPPERMINT ICE CREAM CAKE ROLL: Butter With A Side of Bread

Friday, December 19, 2014

SOFT CHRISTMAS SUGAR COOKIES

SOFT CHRISTMAS SUGAR COOKIES: Butter With A Side of Bread

There's something very comforting about the tradition of making Christmas sugar cookies this time of year! The whole family enjoys the cookies, of course, but also the process of decorating them. We love this recipe as it yields perfectly sweet, soft cookies. I think it's the addition of sour cream that makes the texture so wonderful! Get creative and enjoy.

Soft Christmas Sugar Cookies
Recipe from Nellie's Super Soft Sugar Cookies
1 cup sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/3 cup sour cream
1/2 tsp. salt
1/2 tsp. soda
2 cups flour

Cream together sugar and butter.  Add egg and vanilla.  In separate bowl, combine sour cream, salt and soda.  Add flour and sour cream to butter mixture, beat until smooth.  Chill dough for several hours.  Roll and cut with shaped cutters.  Bake at 375 for 10 minutes.


SOFT CHRISTMAS SUGAR COOKIES: Butter With A Side of Bread

SOFT CHRISTMAS SUGAR COOKIES: Butter With A Side of Bread

Thursday, December 18, 2014

FUDGE MINT BROWNIE TORTE: Krusteaz Blogger Bake Off {Gluten-free}

FUDGE MINT BROWNIE TORTE: Butter With A Side of Bread


I was asked to bring brownies to a get-together and had the idea to bake the brownies in a tart pan and add a mint fudge topping. The result came out better than I even planned- it's delicious and looks so much better than ordinary brownies! Baking the brownies in the tart pan made it all so easy too- the pan is incredibly non-stick and the bottom lifts out from the sides so it makes it easy to transfer to another plate and decorate the top.

I used Krusteaz Gluten-Free Double Chocolate Brownie Mix for this recipe. We have a lot of food allergies in our family, so it's great to be able to tell everyone that this treat is gluten-free!

FUDGE MINT BROWNIE TORTE: Butter With A Side of Bread

Fudge Mint Brownie Torte
Level of difficulty: Easy!
Serves 12

Brownie Torte:
Fudge Topping:
  • 2 cups semi-sweet chocolate chips
  • 1- 14 oz can sweeten condensed milk
  • 1/2 tsp vanilla or mint extract
  • Andes Mint baking bits, mint squares for topping
  • melted white chocolate, to drizzle

Combine brownie mix, oil, water and 1 egg in a medium bowl and stir. Pour batter into a tart pan that's been sprayed with non-stick cooking spray. If you don't have a tart pan, I'd line a cake pan with parchment paper and use that. Bake according to package instructions.

While the brownies are baking, put the chocolate chips and sweeten condensed milk in a small bowl and microwave for 1-2 minutes, until melted and smooth when stirred. Set aside.

Once brownies are done baking, cool completely. Pour about 1/3 of the fudge mixture over the top of the brownies, tilting until fudge covers the top and runs a bit down the side here and there. Drizzle white chocolate and sprinkle Andes Mint baking bits over the top.

Enjoy!


This recipe is sponsored by Krusteaz Gluten Free Baking Mixes as part of the Krusteaz Blogger Bake Off. I was provided with product to create this post. All opinions are 100% mine.

FUDGE MINT BROWNIE TORTE: Butter With A Side of Bread

FUDGE MINT BROWNIE TORTE: Butter With A Side of Bread

FUDGE MINT BROWNIE TORTE: Butter With A Side of Bread

FUDGE MINT BROWNIE TORTE: Butter With A Side of Bread



Wednesday, December 17, 2014

HOMEMADE CHOCOLATE ORANGE STICKS

Butter With a Side of Bread: Homemade Chocolate Orange Sticks
When I was a kid, every year my dad would get a box of chocolate covered orange sticks in his stocking for Christmas and they quickly became a favorite treat of mine too.  I recently found a recipe for this special treat and I was really nervous that they wouldn't taste as good as the kind in the box, but the homemade version was even better!  They turned out amazing!  I got to use some of the yummy chocolate that Chocoley sent me and it worked perfectly.  I'm excited to try making some different flavors now that I know how well this recipe turns out...I think raspberry would be wonderful!

HOMEMADE CHOCOLATE ORANGE STICKS  

3 Tbsp unflavored gelatin (I used 4 of the little packets)
2 cups sugar
1/2 cup hot water
1/2 cup cold water
2 Tbsp frozen orange juice concentrate
2 Tbsp lemon juice
1/2 tsp lemon extract
1 tsp orange extract
5-6 drops orange food coloring

Soften the gelatin in cold water and set aside.  Combine sugar and hot water, stir until dissolved.  Bring to a boil in a saucepan over medium-high heat.  Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the remaining ingredients.  Pour into well-greased molds. I purchased this mold from Amazon, but I also used two mini loaf pans for the remainder of the mixture and the loaf pans worked just as well as the silicone mold.  Let stand over night and then dip into melted chocolate.  I used the Chocoley Milk Chocolate and it was wonderful, but I'm sure that you could use dark chocolate too.  I also drizzled a little white chocolate on top just for fun.  Enjoy!

Butter With a Side of Bread: Homemade Chocolate Orange Sticks

Butter With a Side of Bread: Homemade Chocolate Orange Sticks

Butter With a Side of Bread: Homemade Chocolate Orange Sticks

Butter With a Side of Bread: Homemade Chocolate Orange Sticks

Butter With a Side of Bread: Homemade Chocolate Orange Sticks

Butter With a Side of Bread: Homemade Chocolate Orange Sticks

Butter With a Side of Bread: Homemade Chocolate Orange Sticks

Butter With a Side of Bread: Homemade Chocolate Orange Sticks

Butter With a Side of Bread: Homemade Chocolate Orange Sticks

Butter With a Side of Bread: Homemade Chocolate Orange Sticks


Tuesday, December 16, 2014

PEPPERMINT FUDGE THUMBPRINT COOKIES

PEPPERMINT FUDGE THUMBPRINT COOKIES: Butter With A Side of Bread
These peppermint thumbprint cookies are a holiday spin on a classic treat. They make your friends and guests, oooh and ahhh and best of all it leaves your taste buds delightfully happy. Even better- they require few ingredients and they are easy to make. Enjoy!
Peppermint Fudge Thumbprint Cookies
Makes about 30 cookies

Cookie Dough:

  • ¾ cups butter
  • ½ cup white sugar
  • 2 egg yolks
  • 1 ¾ cups flour
  • ¼ cup crushed candy cane pieces + extra for topping
  • ½ tsp mint extract


Cream butter and sugar. Beat in egg yolk. Add flour. Add crushed candy cane and mint extract.  Roll dough into 1 inch balls. Roll each ball in granulated sugar.  Line up balls on cookie sheet. Use teaspoon measuring spoon to create a crater in the center of each ball.  Bake for 8-10 min at 375.

Chocolate Fudge Filling:
  • ½ cup heavy whipping cream
  • 6 oz semi sweet chocolate chips
  • 1 tbsp butter


Combine cream, butter, and chips in a small saucepan. Stir over low heat until melted. Let cool.

Once the fudge has cooled and thickened use your teaspoon to scoop out little balls to fill the center of the peppermint cookies. Use extra crushed candy cane to top the chocolate centers. 


PEPPERMINT FUDGE THUMBPRINT COOKIES: Butter With A Side of Bread

PEPPERMINT FUDGE THUMBPRINT COOKIES: Butter With A Side of Bread



Monday, December 15, 2014

LAYERED MINT FUDGE

LAYERED MINT FUDGE: Butter With A Side of Bread


Today two of my all-time favorite flavors come together in a fun, festive and delicious holiday candy. Fudge & Mint. Yum. If you've never made fudge before, you've got to set aside an hour of your day and whip up this amazing confection. I've included step-by-step photos but really, it's one of the easiest types of candy to make. It makes a lot too- you'll have plenty to pass around to neighbors, co-workers, friends and anyone else on your "Nice" list. Enjoy!

Layered Mint Fudge

  • 1/4 cup corn syrup
  • 1/4 cup butter (not margarine!)
  • 1, 12-oz can evaporated milk (NOT condensed milk!)
  • 4 cups sugar
  • 1, 7-oz container marshmallow creme
  • 12 oz mint chocolate chips (2 cups)
  • 12 oz semi-sweet chocolate chips (2 cups)
  • 1 tsp vanilla

1. Prepare a 9x13 pan by lining it with parchment paper or spraying with non-stick cooking spray. I love the new double sided foil parchment because it's so much easier to shape than just regular parchment.

2. Spray the inside of a 3-qt heavy saucepan with cooking spray. On medium heat, begin warming the butter, corn syrup and evaporated milk. Add in the sugar. Stir gently until mixture is combined and sugar begins to dissolve. Continue cooking over medium heat for another 20 minutes- until all the sugar is dissolved.

3. While the fudge is cooking, make sure you have your mint chips and semi sweet chips measured out. To create the two layers, you'll eventually separate the warming candy into 2 parts. I like to put the mint chips in a glass bowl (something that retains heat well.) The semi-sweet chips will go into the pan (after you pour out half of the mixture.)

4. After about 20 minutes the mixture will begin to boil. Boil for about 6-8 minutes, until candy thermometer reaches 234 degrees F. (If you don't have a candy thermometer, it's okay- just set the timer to 7 minutes once the mixture begins boiling.)

5. Remove pan from heat and immediately stir in the marshmallow creme. Stir gently until it's completely incorporated. Now, you're going to divide the mixture into 2 parts- half is going to go into the bowl with the mint chips. The other half will remain in the pan, where you'll add the semi-sweet chips and the vanilla. Pour half in with the mint chips and stir several times- it doesn't have to be completely incorporated- then let it sit while you focus on the semi-sweet part.

6. Add the semi-sweet chocolate chips and 1 tsp of vanilla to the remaining candy. Stir gently until the chocolate is completely melted and incorporated into the rest of the candy. The fudge will begin to set, so once it's all incorporated, pour into your prepared pan and press gently to smooth out and extend fudge across the whole pan.

7. Now let's focus on the mint fudge. You'll probably find that it's begin to set up a bit. Stir a few times, then stick it in the microwave for 30 seconds, just to soften it up again so you can melt the chips and combine with the rest of the mixture. Once it's all combined, pour it over the top of the semi-sweet fudge layer, using a rubber scraper to gently press the mint fudge into the pan and smooth it out over the entire layer of semi-sweet.

8. Sprinkle fudge with holiday candies and gently press in with a rubber scraper. Allow fudge to cool for at least an hour before cutting into small squares.

LAYERED MINT FUDGE: Butter With A Side of Bread

LAYERED MINT FUDGE: Butter With A Side of Bread

LAYERED MINT FUDGE: Butter With A Side of Bread

LAYERED MINT FUDGE: Butter With A Side of Bread

LAYERED MINT FUDGE: Butter With A Side of Bread

LAYERED MINT FUDGE: Butter With A Side of Bread

LAYERED MINT FUDGE: Butter With A Side of Bread

LAYERED MINT FUDGE: Butter With A Side of Bread

LAYERED MINT FUDGE: Butter With A Side of Bread

LAYERED MINT FUDGE: Butter With A Side of Bread
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