Tag: food

It’s going to reach into the 80’s today and that makes me crave all things sweet and refreshing. This recipe is from the lovely Whitney from eat, sleep, cuddle. Enjoy!!

Ingredients:
1 pkg (6 oz.) of raspberry jello
1 container (1.5 qts) of vanilla ice cream
fresh raspberries (optional)

Graham Cracker Crust:

8 graham crackers. To make this Gluten Free– use S’moreablesg-free graham crackers.
6 Tbs. butter
2 Tbs. sugar
**crush graham crackers and mix together with butter & sugar. press evenly into dish and chill in refrigerator for at least 15 minutes. (i doubled this recipe to get an extra-thick crust to fill the bottom & sides of both my cake rounds.)

Directions:
1. add 2 cups of boiling water to a package of raspberry jello in a large bowl and stir until dissolved.
2. add 1 container of vanilla ice cream to water & jello mixture, and stir until ice cream is evenly mixed throughout (will mix easier & quicker if you add the ice cream while the water is still very hot).
3. pour into prepared graham cracker crust, and put in the refrigerator to let set for about 2 hours. (i actually like to put mine in the freezer because i prefer a more ice cream-like texture rather than the pudding-like texture you get from the fridge. do whichever you prefer!)
4. serve with fresh raspberries (optional).

**the measurements in this recipe are for a 9×13-inch pan, but of course you can put it in whatever kind of dish you’d like.

xoxo

eloise

I know I know…I should be all hot and bothered that the Giants are in the Superbowl. You know what I care about more though?  The Food.  Yep, I’m that girl and I love it.  Babycakes is an awesome (holy shit are they awesome) g-free bakery on the lower east side and its owner is wickedly cool.  Here is one of her recipes: Chili-Filled Cornbread Cupcakes with Sour Cream Icing. Whoa.

Ingredients:

• 1 box Cornbread Muffin Mix (we used Jiffy Cornbread Mix)
• 1 egg & 1/3 cup milk (per Muffin Mix Directions – may change according to mix used)
• 1 can Chili

Directions:

1. Prepare the Muffin Mix according to Mix directions. Preheat Babycakes Cupcake Maker. Line wells with paper liners (optional) and fill each with approximately 2 Tbsp of Muffin Mix. Bake approximately 4 minutes, or until tester inserted into middle of muffins comes out clean. Remove muffins and allow to cool completely.
2. Once cooled, core each muffin (make sure not to go completely to the bottom). Heat chili to thin slightly. Fill each cored muffin with chili. Cool.
3. Prepare frosting (recipe follows).  Frost cupcakes.

Frosting:

Ingredients:

• 1 cup + 1 ½ Tbsp butter, softened
• 1 cup sour cream
• 6 tablespoons flour
• ½ tablespoon lime juice (optional)
• 1 tablespoon fresh cilantro, chopped fine (optional)

Directions:

1. Mix sour cream and flour in a medium-sized bowl. Add butter and beat until fluffy. Add lime juice and cilantro and mix well.

Makes Approximately 12-16 Mini Cupcakes.

Tips:

1. For easier coring, use a small melon scooper or the back-end of a turkey baster (squeeze ball removed).
2. Add different spices or herbs to flavor frosting, such as chili spice, parsley. etc.
3. Garnish cupcakes with different chili toppings, such as crushed Fritos, shredded cheddar cheese, pickled jalapeno slices, or diced onions.
4. Save the cored pieces of muffin to use as a topping for chili or for extra flavor in stuffings, bread salads, etc.

Yum!!

xoxo

eloise