Vanilla Bean Whipped Cream

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Who doesn’t love fresh whipped cream?  It is so easy to make!  I loved the Taylor & Colledge Vanilla Bean Paste from our August box and thought it would be perfect in whipped cream!   Add this fresh whipped cream to your favorite fresh fruit, ice cream and more!  You can even layer in push pops for a fun treat, try with fruit or mini cupcakes!

You will need:

~ 1 cup heavy whipping cream

~ 1 heaping tablespoon confectioners sugar (add more if you prefer)

~ 1 packet Taylor and Colledge Vanilla Bean Paste (you can also use a little extract if you do not have paste)

Directions:

In a bowl, beat whipping cream with an electric mixer (or a stand mixer) on high until soft peaks form.

  Add in sugar and vanilla bean paste, beat until fully mixed.  Look at how pretty all those little black vanilla specks are!  Store in refrigerator.

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~Happy Baking!

Want more ideas on what to make with your Vanilla Bean Paste?  Visit Taylor & Colledge here

Log Roll Cake

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When I came across this recipe, I knew it would be perfect for our July box!  Our woodland sugars are so cute with this!  I had never made a roll cake before, but this one uses a box mix and was super easy!  It is delicious!  I will definitely be making this one for the holidays as well.  I changed the filling and used a different frosting recipe I had seen as well.  This recipe had so many great reviews I have been wanting to try it.  You may never try another frosting again!  I added some caramel sauce to mine which turned our great!  I love that the cake is chocolate, you can use so many fillings with this!  A raspberry filling would also be great!

You will need: 

Cake-

6 eggs

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
1/2 cup water
1/4 cup vegetable oil
1 tablespoon powdered sugar

clean kitchen towel

Chocolate Frosting-
1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
1 tablespoon corn syrup
1/4 teaspoon vanilla

 

Filling-
5 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup butter (use real butter, no margarine)
1 cup granulated sugar (not powdered sugar, I used super fine baking sugar)

caramel sauce if desired

woodland and toad sugars to decorate if desired

Directions-

Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with waxed paper; spray with baking spray with flour.  In large bowl, beat eggs with electric mixer on high speed about 5 minutes, they will be thicker and yellow.

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Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan.  Bake 14 to 16 minutes or until cake springs back when lightly touched in center. Run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove wax paper.

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While hot, carefully roll up cake and towel.  Cool completely on cooling rack, for about 1 hour.

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*Have extra batter, make cupcakes!

While cake cools make frosting and filling!

For frosting, in a medium bowl, microwave whipping cream uncovered on high for about 1 1/2 minutes or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand about 1 minute. Whisk until smooth, then add in vanilla. Refrigerate for 30-45 minutes,  stirring about every 15 minutes until spreading consistency.  It will thicken up quite a bit.

For filling, in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will thicken up a lot, you want it thick!  Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy on high. I used my stand mixer.

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Add the cooled milk mixture and beat on high till it has a whip cream consistency.  I added a little bit of caramel sauce and mixed till fully combined.

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Once cake has cooled, unroll cake carefully, and remove towel. Spread filling evenly over cake.

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Roll cake back up, be careful when rolling or transferring as mine started to crack a bit.   Place on platter and frost cake with chocolate frosting. 

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Create lines in frosting with a fork to make look like a log, and add woodland and toadstool sugars.

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  Store loosely covered in refrigerator. Let stand at room temperature at least 30 minutes before serving.

Enjoy!

Log roll recipe courtesy of bettycrocker.com

Filling recipe courtesy of tastykitchen.com, click here to view original recipe

 

 

 

 

 

S’Mores Push Pops

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I love push pops!  They are so fun and there are so many things you can do with them.  We all know S’Mores can be pretty messy so I thought why not try them in a push pop?  They were delicious!  My boys helped make them, and they didn’t last more than a day!

You will need:

-Push Pop Tubes – included in our July box

-graham crackers- about 1/2 a package

-chocolate pudding – we used Hershey’s

-Marshmallow Creme- we used the whole 7 oz. jar!

-3 tablespoons butter

-bite sized chocolate for garnishing

Optional:

– foam or some type of stand to set push pops in

-Piping bags and tip

Directions:

Make pudding according to package directions and set aside.  We did not refrigerate since that will be done later.

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  In a plastic bag, or food processor crush graham cracker.  Melt butter and mix with graham cracker till crumbly.

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Assemble push pops, and put in stand so you can start filling them.  Start out with a layer of graham cracker and butter mixture.

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Press down with a spoon so it will create a crust.  Fill two piping bags, one with pudding and the other with marshmallow creme.  Pipe a layer of marshmallow creme, then a layer of pudding.

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Repeat with graham crackers, marshmallow creme and pudding till filled.  Garnish with chocolate bar.  Let set in refrigerator for about an hour for pudding to set.  Enjoy!!!

Keala with a Recipe for a Sweet Life made push pops but used brownies and her marshmallow frosting– yum!  Make sure to visit her blog here for her recipes!

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The possibilities are endless!  You can even use mini cupcakes!  Save your push pops for more recipes.  They can also be filled with candy for a fun party favor, or fill with confetti for your next celebration!!!!  If you need more push pops, they can be purchased here!

~Happy Baking!

S’Mores Marshmallow Pops

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Who doesn’t love S’Mores?  Our July box featured some of our favorite camping themed items!  For a fun and easy treat, I made S’Mores Marshmallow Pops.  Have the kids help make these, they’ll have so much fun!

You will need:

-skewers, cake pop stick or straws- I used the straws from our July box

-semi-sweet chocolate chips- I used about 1/2 a bag

-large marshmallows

-about 1/2 a package graham crackers

Put graham crackers in a ziplock bag, or in a food processor and crush.  My little one loved helping with this!  IMG_2485

Transfer to a bowl.  In small bowl, microwave chocolate for about 45 seconds, stir.  If needed, microwave for 30 more seconds until completely melted.IMG_2486

Dip end of straw in chocolate, then add marshmallow to straw.  Dip about 1/2 of marshmallow in chocolate, then sprinkle with graham cracker.  Let set for about an hour and enjoy!  I put the finished pops in a glass jar to harden.  If you have left over graham crackers, save them for our S’Mores Push Pops!

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Patriotic Frozen Yogurt Cups

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Summer sure if flying by!  4th of July is one of my favorite holidays.  If your schedule is like mine, there is not much time in between the kids, work and all the other things that make life so fun.

Try making these super easy frozen yogurt cups this 4th of July.  The kids will love to help and eat, and you don’t have to feel bad since they are good for you too!

You will need:

  • Your favorite granola
  • Your favorite yogurt – I used Greek strawberry, blueberry and raspberry
  • Mini cups from our June box
  • Fresh sliced strawberries, blueberry, raspberries or any fruit you desire

 

Directions:

Place your cups on a cookie sheet.  Fill the bottom of each cup with granola, about 1/4 of an inch.

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Stir yogurt in a small bowl until completely mixed.  Fill each cup 1/2 – 2/3 full.  Garnish with fresh fruit of choice.

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Place in freezer for at least 3-4 hours.  Keep frozen until ready to serve.  Just peel paper cup away and enjoy!

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All of us here at My Bakers Box wish you and your families a Happy 4th of July!!

~Happy Baking!

Pot of Dirt Cupcakes

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We loved our April box!  Such a fun theme and cute items, the possibilities are endless!!  We hope you loved it as much as we did!  We would love to see what you made, don’t forget to tag us and share!  Use #mybakersbox and #madewithmybakersbox

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Our dirt cupcakes are not only adorable, but delicious!  Start out with your favorite chocolate cupcake recipe, or you can cheat like I did and use a box mix!  The end of school year is winding down for my kids, so we are busy!  I am all about getting some extra help some days, so using a premade mix did the trick!

Let cupcakes cool completely and then start decorating!  I took about 10-15 Oreo’s and added them to my blender, mix until crumbly and it resembles dirt.  Frost cupcakes with chocolate frosting, dip in the Oreo’s until completely covered.  Add in daisy cupcake pics from our April box and ladybug and bee sugars!  My boys loved doing these!

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For another fun idea, add cookies to the top of our Chocolate Mousse and add sugars!

~Happy Baking!

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