Wednesday, October 31, 2012


Happy Halloween Everybody!!

Hope its full of candy,great costumes,delicious spooky food and best of all lots of fun! So to get myself in the blogging Halloween spirit.I will let you see the special treats I made to celebrate this very spooky day.
The treats I made were Halloween Cake pops.This was my first ever attempt to make cake pops and it sure was an experience.It took some time to figure out everything;however in the end the cake's seem to come out pretty well.

The mini cakes themselves were made from a wacky cake recipe that was simple and delicious.The decorating was created by me and my sister,which was great because you get lots of creative ideas that way.We used  white candy melts,variety of sprinkles,licorice,candy cone and candy eyes to decorate.Overall,it was lots of fun to make silly and spooky treats! 

I definitely recommend everyone to make their own little cake pops for Halloween.They are fun to make and you don't even need to be a great decorator.Because monsters and ghouls never seem to put themselves together that well anyways.

Have a great Halloween everyone! 

Friday, October 26, 2012

Artisan Soda Workshop + Dairyland Review:Orange Creamsicle

The second syrup that I tried from The Artisan Soda Workshop Cookbook was the recipe for Orange Cream syrup, in the copy cat chapter.This specific syrup is to resemble one of the favorite treats as a child and mind you probably still is,the beloved orange creamsicle. Now, I had my doubts that this would taste anything like a orange creamsicle,especially since I have never had it as a carbonated drink. However there was no way I was going to pass up on this recipe because this was my chance to finally use my vanilla ice cream made with Dairyland products in an recipe.So I dived into the recipe and I became more and more convinced that this might be something quite special.

When I made this syrup recipe I found that it was pretty quick and easy to make and great for anyone at any cooking level.I also found that there was very little preparation needed beside grating an orange and the ingredients were very simple.To be more specific, I only needed five ingredients, using orange zest,orange juice,raw cane sugar, vanilla ice cream and carbonated water to create the unique syrup.I was actually quite surprised that just these ingredients would create an orange creamsicle drink, and when the syrup was done I was excited to see the end result.

When I prepared the drink I made sure to use one of my fancy glasses,which definitely paid off.I poured my carbonated water and then stir in my syrup.For appearance, it automatically created a bubbly foam on top of the orange carbonated fruit drink. It was was quite fancy looking and just that will already impress the friends and family.Now for flavor, which is the most important part and I have to be perfectly honest with this I was thoroughly impressed.It was spot on to an actual orange creamsicle and it might be even better.Its foam was slightly sweet, with an airy and light texture.While the drink it self was full of orange flavor and delightedly smooth and creamy.I loved it and everyone was impressed by its flavor and appearance.I can this being a great drink to serve at parties and if your someone that wants to shake it up a bit add you choice of alcohol.The ideas can be endless. 

So for my end result I give this recipe two thumbs up for its simplicity and flavor.I also give two thumbs up to the homemade vanilla ice cream made with Dairy land products in helping with creating the smooth, creamy and rich flavor for this drink.It be nothing without it! So If your someone that loves orange creamiscles,fancy drinks or just vanilla ice cream then I definitely recommend checking out this recipe.

So, for my next syrup review, I will dive into a recipe that's in the next chapter.Soda adventures with herbs and spices.


Orange-Cream Syrup

Zest of 1 orange
2 cups orange juice with extra pulp
1/2 cups raw cane sugar
1 1/2 cups vanilla ice cream

Medium pot
Airtight container
Wooden spoon
Measuring cups
Liquid measure

Clean one large orange and grate to use the zest.Add the orange zest to a medium pot.

Measure 2 cups of orange juice with a liquid measure and pour into the medium pot.

Measure 1/2 cup of raw cane sugar and add with the orange juice and zest.Put on high heat and bring to a boil, stir till all sugar is dissolved.

Let the liquid cook until it reduces to 1 cup,about 8-10 minutes.

You can measure it a couple times with a liquid measure to see the progress.

Once it hits the spot, remove from the heat and add the vanilla ice cream to the warm liquid to melt,stirring helps.

Let the liquid cool before use.It helps to cool faster if you put it in the container right away, uncovered.Once cooled put it in the fridge to chill a bit longer.

Once cooled, prepare your drink by pouring 3/4 cup (6 oz) of carbonated water or seltzer to a glass cup and then stir in 1/4 cups of orange cream syrup.If the carbonated water is fresh then it will look like this below.

Wednesday, October 17, 2012

Dairyland Review Part 4:Heavy Cream & Whole Milk

This time in our Dairyland reviews, I get to share with all of you about a great recipe to make home made vanilla ice cream.This is a simple recipe made from a cookbook called Women's Day Desserts,which includes a chapter for ice cream and sorbets.Ever since I have seen this recipe for Fabulous Vanilla Ice Cream I have been waiting for the best time to test it out and when I was asked to review Dairyland products, I was super excited to try this recipe.

When I began making this recipe I was really amazed how it was only made with five ingredients and without using any kind of ice cream maker.I was very interested in how it would all come together to create the flavour and texture we look for in our ice cream.So through the recipe I was quite surprise how simple it was to make and how delicious it was as an end result.

The ingredients that I did use from Dairyland were their homogenized milk and heavy (whipping) cream.These products became very important to the texture and structure to the home made ice cream.It help create a silky and smooth texture and the whipping cream it self help create height in the chilling process.However these ingredients cannot stand alone because they need components that bring flavour. The low fat condensed milk helps with the sweetness and then of course the vanilla extract that has to be their for vanilla ice cream.Then lastly we needed that small amount of salt to bring out all those flavours and then in the end we created a delicious and simple ice cream.

The Dairyland products that were used are great for baking and I highly recommend them.This ice cream recipe I also give a big thumbs up too and I recommend everyone to try it out.If you love vanilla ice cream then you will love this home-made.

So go on and check out the recipe below and be sure to check in for more reviews!


Fabulous Vanilla Ice Cream 
(Adapted From Woman's Day Desserts By Kathy Farrell-Kingsley And Editor Of Woman's Day)


Yields: About 6 cups

Cold Dairyland whole milk
Artificial vanilla extract
Low fat sweetened condensed milk
Table salt
Dairyland heavy whipping cream


2 lg bowls
Measuring spoons
Liquid measure
Electric Beater
Rubber Spatula
Shallow baking pan
Saran Wrap
Freezer Airtight container

Pour 1/2 cup of cold Dairyland homogenized milk to a large bowl.

Then add 1 tbsp of vanilla to the bowl (pure or artificial),

Pour one whole can of low fat or non fat condensed milk(Use a rubber spatula to remove all the milk)

Then lastly sprinkle in the 1/8 tsp of table salt.Mix with a wooden spoon or with a rubber spatula.Set aside to use later in the recipe.

Take another lg bowl and pour in 2 cups of Dairyland Heavy (whipping) Cream

Beat with a electric beater on medium speed until stiff peaks form.

 Then gently fold in the whipping cream into the milk mixture with a rubber spatula.

Should look like this when all mixed together.

Now pour the mixture into a shallow oblong metal or glass pan(13x9 inch pan).

Cover and freeze at least four hours and stir once after 2 hours or when the edges start to harden.

Can serve right away or pack in an airtight freeze container and keep frozen up to 1 month.