Churro Ice Cream Bowls


Don’t these look great?! Here is what you’ll need!


Makes 8 churro bowls

1/4 cup butter /cubed
2 Tbsp. brown sugar
1/2 tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs

cooking oil spray
oil for frying
cinnamon sugar

ice cream
hot fudge and caramel topping (optional)

6-12 cup muffin tin

In a medium saucepan over medium/high heat – add butter, brown sugar, salt, and water – bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.

Invert a muffin tin and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).

Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.

Fry them in batches, until nicely browned – no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Dab off any excess oil then roll them in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy!

Recipe and video provided by Tasty (subscribe on YouTube)

Music provided by Warner Chappell Inc. Used with permission

Lemon Meringue Cupcakes



Lemon Meringue Cupcakes

  • For the cupcakes
    • 1 stick unsalted butter, room temperature
    • ¾ cup sugar
    • 2 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 1½ cups all-purpose flour
    • 1½ teaspoons baking powder
    • 1 teaspoon salt
    • ½ cup buttermilk
    For the lemon curd
    • 3 large egg yolks
    • 1½ tablespoons lemon zest
    • ½ cup lemon juice
    • ½ cup sugar
    • 6 tablespoons butter
    For the meringue
    • 3 large egg whites
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    1. Preheat oven to 350°F. Line a cupcake tray with 7 extra large cupcake molds.*
    2. In a large bowl using a whisk, mix the butter and sugar until light and fluffy, about 2 minutes. Add in eggs and vanilla extract, mixing until combined.
    3. In a separate bowl, combine the flour, baking powder, and salt. Alternate mixing in the flour and the buttermilk until everything comes together. Do not over mix.
    4. Using a ¼ cup scoop, scoop two scoops of batter into each cupcake mold. Tap the cupcake tray against a solid surface to even out the cupcake batter’s surface. Place in oven and bake for 27 minutes, until the tops of the cupcakes are golden around the edges and a knife comes out clean when inserted into the center of the cupcake.** Allow to cool to room temperature before assembling.
    5. While the cupcakes are baking, make the lemon curd. Create a double boiler and, in the top bowl, whisk together the egg yolks, lemon zest, lemon juice, and sugar. Whisk constantly over medium high heat for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until beautiful and glossy!
    6. Strain the curd through a fine mesh sieve to remove any lumps, then place in a bowl, cover with plastic wrap, and set in fridge until you’re ready to assemble your cupcakes.
    7. Using a small sharp knife, cut a 1 inch diameter conical hole into the top of the cupcakes. Scoop as much cupcake out as you’d like, depending on how much curd you want (I created a pretty wide and deep hole). Cut the top off of the cone and save it as a lid for the cupcake. Scoop 1-2 tablespoons of lemon curd into the center of the cupcake, then top with the cupcake lid. Repeat with all cupcakes.
    8. Now make the meringue! In a standing mixer, whip the egg whites until light and fluffy, about 3 minutes. Slowly add in the sugar and vanilla extract, and continue to whip until the meringue holds stiff peaks.
    9. Scoop the meringue on top of the filled cupcakes, using a large spoon to create pretty folds in the meringue. Remove the top rack from your oven and place meringues under the broiler on high for 2-4 minutes, turning halfway for even baking. I didn’t move away from the oven, as the meringues can burn in 2 seconds! Just watch them like a hawk. Allow the tops to cool to room temperature before serving.
    *I used HUGE cupcake molds. If you only have regular sized ones, you will end up with more than 7 cupcakes. Probably around 12.
    **If using regular sized cupcake molds, this number will be shorter. Check them after 18 minutes.

Lemon Meringue Cupcakes: fluffy lemon cupcakes filled with lemon curd and topped with a perfectly golden meringue frosting! Are you drooling yet?

Ferrero Rocher Chocolate Dessert Bowls

Today we’re making the most AMAZING edible chocolate bowls designed to look like big Ferrero Rochers with a delicious Ferrero Dessert filling. These are my new Happy Place!

RECIPE: (Makes 4 bowls)
300ml whipping cream *about a 35% milk fat
100g Nutella (2-3 big spoonfuls for the mousse, depending on how hazel-nutty you want it + extra to drizzle)
400g melted milk or dark chocolate
1 Cup crushed peanuts
Ferrero Rocher chocolates to garnish

Blueberry and Grand Marnier Scones

Blueberry and Grand Marnier Scones by Julie Steindel

Check out this delicious recipe for scones by Julie Steindel and then check out her other videos on her YouTube channel:

3 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, melted
1 1/2 cups dried fruit
4 tablespoons Grand Marnier
1 1/2 cups heavy cream
Preheat oven to 375 degrees.
First, mix together the dry ingredients ’til combined. Then stir in the butter. ( the mixture will be lumpy; it’s okay)
Add in the dry fruit of your choice. Then fold in the Grand Marnier and heavy cream ’til thoroughly incorporated.
Sprinkle a little flour onto your board and roll out dough into a thick rectangle shape. Cut out triangle shapes and place onto a silpat/parchment paper.
*Take care not to place to close together, they will spread.
Bake for 12 minutes exactly.
While scones are baking make a simple sugar and oj mixture. (it’s just a Tbls. sugar and 1/4 cup oj mixed together)
As soon as the scones come out of the oven brush each one with the sugar mixture.

Cheesecake Stuffed Baked Apples

Cheesecake Stuffed Baked Apples
Could anything be better than it sounds? Stop right here my friend, because you’ve found the right recipe! These are super yummy! Check out this and other incredible recipes at:
  • 6 apples (I used gala apples)
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon cinnamon
  • optional: graham cracker crumbs, caramel sauce, pecans
  1. Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
  2. In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
  3. Place filled apples on a baking sheet (make sure they aren’t touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
  4. Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.


Making Baking Fun!