Vanilla Cupcakes With Chocolate Cheese Frosting

Today I made Vanilla Cupcakes (aka Boston Cream Pie Cupcakes) !

I scooped out cupcake centers with a tiny, star-shaped cookie cutter.

Frosting: 1C white granulated sugar, 1/2C cocoa, 2t milk,
1C whipped cream cheese
Stir together sugar and cocoa. Cream in cream cheese. Stir in milk. Blend well. Spoon into pastry bag. Pipe out desired design onto cupcakes.

Vanilla Cupcakes

Vanilla Cupcakes

Vanilla Cupcakes

Vanilla Cupcakes

Vanilla Cupcakes

Vanilla Dairy Dessert

Today we made Vanilla Dairy Dessert!

3/4C cold water, 1/4 oz unflavored gelatin, 3/4C boiling water, 10 oz sweetened condensed milk, 1t vanilla extract

Pour cold water on gelatin to soften.

Van Dairy Dessert

Stir until gelatin is dissolved.

Van Dairy Dessert

Add boiling water. Stir well.

Van Dairy Dessert

Switch bowls if desired. Stir in milk. Blend well. Stir in vanilla. Blend well. Chill three hours or until set.

Van Dairy Dessert

Vanilla Ice Cream

Today we made Vanilla Ice Cream!

This recipe is from the book “Serendipity Sundaes” by Stephen Bruce with Sarah Key.

1 vanilla bean, 2C milk, 3 egg yolks, 3/4C sugar, 1C heavy cream, 2t vanilla extract

Split vanilla bean lengthwise, and scrape out the seeds into a saucepan to which the milk has been added.

Vanilla Ice Cream

Drop in the bean.

Vanilla Ice Cream

Vanilla Ice Cream

Bring to boil over low heat. Remove from heat. Leave covered for 30 minutes. In heat-safe bowl, beat yolks and sugar until thick and pale yellow, 5 minutes.

Vanilla Ice Cream

Remove vanilla bean from milk and return to a simmer. Add half the warm milk to the egg yolk mixture and whisk until blended. Whisk the yolk mixture into the remaining milk. Cook over low heat, stirring constantly until mixture coats the back of a spoon, 5 to 10 minutes. Do not overheat, or the yolks will curdle. Remove from heat and immediately add the cream. Pour batter into a clean heat-safe bowl. Cover and chill overnight. Add vanilla extract to the batter and transfer to ice-cream maker. If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.

Vanilla Ice Cream