Tag Archives: butterscotch

Kitchemprovise: Alcoholic Butterbeer Ice Cream (Round One)

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13346336_10102440433962899_3116114454674751185_oAll shall be revealed in time…

1 cup heavy cream
1/2 cup buttermilk
1/2 cup butterscotch schnapps
1/3 cup sugar (or honey powder)
1/2 butterscotch (I use whichever butterscotch recipe I have recently made)
dash of salt

Mix all of the above well… Pour into an ice cream machine and let it churn! The consistency is a bit more liquidy than normal. Wait approximately a half hour to and hour (depending on how churned you want your ice cream to be). Pour into an airtight container and store in a freezer overnight. Ready to eat!

Kitchemprovise: Apple-Flavored Butterscotch Sauce

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applebutterscotchJust preparing some butterscotch sauce for another dish, but since I am adapting from another recipe I figured I’ll post what I actually used here.

1 cup of light brown sugar
2 TBSP rum

Put the above into a saucepan and bring to a boil. Continue boiling while stirring often for 2 / 3 minutes.

Remove from heat & stir in:

5 TBSP butter
1 TBSP apple cider vinegar
1/4 tbsp salt
1/4 cup of heavy cream
1 TBSP rum

Stir until smooth; turn up heat until mixture boils. Continue stirring for 1 minute; turn off heat.

Pour butterscotch sauce into airtight container and refrigerate overnight.

Voila!

Recipe: Butterscotch Schnapps Ice Cream

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Earlier in the summer, I decided to clear out my alcohol stores… since I was already running low on the Butterscotch Schnapps, I figured it was time to clear that out. Which I did, and the below recipe was just a quick idea I put together and it turns out that people enjoyed it…

So here you go!

Butterscotch Schnapps Ice Cream
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Recipe: Alcoholic Butterbeer Ice Cream

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I know what you are thinking, this must be another boozy ice cream recipe from the “Ice Cream Happy Hour” book. Well I hate to bust your bubbles but it is not. In fact, what I have in my stores is actually some butterscotch schnapps that I used for cupcakes that I purchased regularly after wanting to try my hand at baking.

In fact I loved the schnapps so much that I continue to purchase it whenever I run out at home. So one day I was trying to figure out what I had in my pantry that I could use to make ice cream and the idea of trying my luck with a butterbeer ice cream using what I already have on hand seemed to be the perfect idea!

So off to the internets I went, searching and researching, reading and comparing all sorts of recipes that would first tell me how to make butterbeer… and then ice cream related recipes of other people’s trials and what worked.

However, there were pros and cons and all the recipe were non-alcoholic. Well poo.

Finally I found a recipe that was
1) eggless
2) appeared easy to change around

So as thus came the long sequence of trials and errors.
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Recipe: (Gluten Free) Molten Lava Cake Variations

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20121218-195252.jpgIn a previous post I talked about my attempt of turning the molten lava cake recipe into something more cupcake-y… and then how I tried to adapt the same recipe for friends of mine that is gluten-free.

But why should I stop at the traditional molten lava cake? I mean there are other bags of “chips” that I had readily accessible that are outside of the semi-sweet chocolate vein… including but not limited to butterscotch (which I have used for the Butterbeer Cupcake recipe), cinnamon (in hopes of creating a chocolate / cinnamon cupcake adaptation), white chocolate… and others.

So that is why in this post I decided to really take it another step and create other variations of the molten lava cake recipe by using first the white chocolate chips and the later the butterscotch chips.
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Recipe UPDATE: Butterbeer Cupcakes

So around a month ago one of my friends read my recipe post about the Butterbeer Cupcakes and decided to give them a short herself with some good results.

Here is her blog post about her attempt with the Butterbeer Cupcake recipe and her impressions. She even includes pictures which was something I neglected to do.

She goes so far as to say what part of the recipe she followed – because if you remember I strayed from the path a bit – and cuts off the recipe portion from there and just continues with what she did.

Her impressions?

Following the recipe directly using one standard cake box mix, it made 21 cupcakes for me, with plenty of frosting to cover them all. It might be a tiny too little if you manage 24 cupcakes. The cupcakes are some of the lightest and fluffiest cupcakes that I have ever had. One of mine even turned onto the side in the oven. It was undamaged but quite funny to me. The cupcakes are so good that you can honestly eat them without the frosting. They’re good with them, but the average cupcake is nothing without its frosting.

I would definitely agree with that assessment… but what about her verdict?
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Recipe: Butterbeer Cupcakes

Once upon a time, I really wanted to try my hand at cupcake baking. I came across this new fangled idea when I was surfing Mugglenet.com and came across a recipe for Butterbeer Cupcakes by the Collegiate Baker. When reading up on what the Collegiate Baker did I realized that she actually adapted her recipe from that of another blog from Confessions of a Cookbook Queen.

When perusing the recipe I realized that I am not exactly a fan of butterscotch to begin with, but Butterbeer is a popular beverage that is described by JK Rowling as

a little bit like less-sickly butterscotch

Ok, so now I’m tempted… I am really really tempted, especially since the homemade frosting became a major draw for me.

INGREDIENTS
For the Cake:
1 box yellow cake mix
1 cup cream soda
3 eggs
1 stick of butter, melted
1/2 cup melted butterscotch chips 		For the FROSTING:
1 stick of butter, softened
3 tablespoons of cream soda
3 cups of powdered sugar
2 tablespoons of butterscotch ice cream topping
butterscotch chips for topping

DIRECTIONS:
Step 1: (Starting with the cake portion): Mix the yellow cake mix, cream soda, eggs, melted butter, and melted butterscotch chips (in that order) in a medium/large mixing bowl.

Step 2: Mix on medium speed for two minutes.

Step 3: Follow the temperature and time directions as instructed on the yellow cake mix box.

Step 4: (Now for the frosting): cream the butter and cream soda by mixing on medium speed for approximately two minutes.

Step 5: Mix in powdered sugar, one cup at a time for easy mixing.

Step 6: Then mix in butterscotch topping.

Step 7: When cupcakes are cooled, cover each with frosting and top with butterscotch chips.

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