Sweet-Potato-Cake Ice Cream Sandwich with Caramel Sauce and Praline

Sweet-Potato-Cake Ice Cream Sandwich with Caramel Sauce and Praline

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This reader requested recipe is from the April 2003 issue (pictured above).



  • 1 small red-skinned sweet potato
  • ½ cup unsalted butter, room temperature


  • Nonstick vegetable oil spray
  • ½ cup toasted pecans, coarsely chopped
  • 6 cups vanilla ice cream, slightly softened

Recipe Preparation

For Cake

  • Preheat oven to 350°. Butter a 9x5x3" loaf pan. Pierce sweet potato all over with a fork. Heat in microwave on high until sweet potato is tender when pierced with a skewer, turning once, about 10 minutes. Cool sweet potato slightly. Peel sweet potato. Transfer to a bowl; mash with fork.

  • Whisk all-purpose flour and next 6 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until well blended. Beat in vanilla and ½ cup sweet potato puree (reserve remaining puree for another use). Beat in sour cream, then eggs, blending just until combined. Add dry ingredients and beat on low speed just until blended, then beat on high speed, about 30 seconds.

  • Transfer batter to prepared pan. Bake until a tester inserted comes out clean, about 1 hour. Cool cake in pan on a wire rack, at least 10 minutes. Turn out onto rack; cool completely.

For Caramel Sauce

  • Stir sugar and ⅓ cup water in a heavy large saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup is a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan, about 7 minutes.

  • Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until smooth. Stir in lemon juice. Remove from heat and set aside.

For Praline

  • Spray a rimmed baking sheet with nonstick spray. Stir sugar and 2 Tbsp. water in a heavy small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup is a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan, about 6 minutes. Add nuts (do not stir). Quickly pour mixture onto prepared baking sheet. Cool completely. Break praline into pieces. Transfer to a food processor and blend until finely ground.

  • Cut cake crosswise into twelve ¾"-thick slices (discard end pieces). Place 6 slices on work surface. Top each with 1 cup ice cream. Top with remaining cake slices; press slightly to adhere. Freeze sandwiches until firm, about 1 hour.

  • Stir reserved caramel sauce over medium heat until heated through. Cut each sandwich diagonally in half. Place 1 slice on each of 12 plates. Spoon warm caramel sauce over; sprinkle with praline and serve.

Reviews Section

36 sweet potato cheesecake Recipes

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Sweet Potato Cheesecake

Sweet Potato Cheesecake

Sweet Potato Cheesecake

Sweet Potato Cheesecake

Sweet Potato Cheesecake W Praline Sauce

Sweet Potato Cheesecake W Praline Sauce

Sweet Potato Cheesecake (Emeril Lagasse)

Sweet Potato Cheesecake (Emeril Lagasse)

Sweet Potato Cheesecake with Candied Pecans

Sweet Potato Cheesecake with Candied Pecans

Sweet Potato Cheesecake With Praline Topping

Sweet Potato Cheesecake With Praline Topping

Sweet Potato Cheesecake With Pecan-Crumb Crust

Sweet Potato Cheesecake With Pecan-Crumb Crust

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Sweet-Potato-Cake Ice Cream Sandwich with Caramel Sauce and Praline - Recipes

The Mascarpone is so creamy and just melts on your warm pumpkin-y french toast! Mmmm.

The recipe calls for blackberry puree so i just made my own by throwing some fresh blackberries in the food processor.

Only takes a couple minutes to puree them!

Start making the Blackberry-Caramel. Heat the cream in a small saucepan. In another small saucepan, combine the sugar and water over high heat and cook, without stirring.

Cook about 8 minutes or until liquid is amber brown.

Slowly whisk in the warm cream, blackberry puree and cook until smooth and slightly thickened, about 2 minutes. (If you want to add the blackberry liqueur, add at this time too!)

Remove from heat and whisk in the vanilla and extract. Let come to room temperature.

On to the french toast. Whisk together eggs, sugar and salt in a large baking dish until smooth.

Add the pumpkin, ground spices milk and heavy cream, vanilla and rum (or maple flavoring) and whisk until smooth.

Place your sliced bread in the custard mixture and let sit for 2 minutes. Carefully turn over and let sit until bread is completely soaked through, about 2 more minutes. (You may want to take note of how many slices you are going to be able to fry at a time and only soak that amount!)

Heat oil and butter in large pan over medium-high heat until mixture begins to sizzle.

Cook the bread until golden brown on the bottom, about 2 to 3 minutes. Flip! Continue to cook until the other side is golden brown, about 2 to 3 more minutes.

Remove from pan and place on a baking sheet in a warmed oven. continue making the rest of the french toast!

For the creamy stuffing. combine mascarpone and remaining cream in a bowl and mix with kitchen aid or electric mixer. Beat until fluffy and smooth!

Scrap the mixture into the bowl and fold a few tablespoons of the blackberry-caramel sauce. Put the remaining sauce back on the stove on low to reheat.

Start to assemble. Top a piece of warm french toast with a large dollop of the blackberry-caramel mascarpone.

Cover with another piece of french toast and drizzle with the blackberry-caramel sauce. Sprinkle with confectioners' sugar. Time to devour and enjoy.

Catering Menu


Chicken or Beef Lasagna
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Black Beans or Caldo Gallego or Garbanzo Bean Soup
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Sweet Potatoes
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We invite you to mix and match from the flavors below to create your cake.

Basic Cake Flavors
  • Carrot*
  • Chocolate
  • Coconut
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  • Marble
  • Red Velvet*
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  • Apple Spice* (seasonal)
  • Pumpkin* (seasonal)
Cake Pricing
Filling Flavors
  • Amaretto Custard*
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  • Cherry, Guava, Lemon, Pineapple
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  • Fresh Strawberries*
  • Tiramisu*
Icing Flavors
  • Amaretto Buttercream*
  • Bacardi Buttercream*
  • Chocolate Buttercream
  • Frangelico Buttercream*
  • Lemon Buttercream
  • Mocha Buttercream
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Specialty Cakes

Amaretto Cake*

Vanilla Cake brushed with amaretto syrup and layered with amaretto custard and then iced with amaretto buttercream, toasted almonds and chocolate ganache.

Cannoli Cake*

Vanilla cake flavored with vanilla syrup and layered with cannoli filling and iced with buttercream.

Piña Colada Cake

Coconut cake brushed with coconut syrup and layered with piña colada custard then frosted with rum buttercream and topped with sweet coconut and cherries

Mudslide Cake*

Chocolate cake flavored with Kahlua syrup and layered with Irish Cream custard filling and then iced with Kahlua chocolate whipped cream.

Strawberry Shortcake*

Vanilla cake flavored with orange syrup and layered with whipped cream and fresh strawberries, then iced with whipped cream and more strawberries.

*Some flavors subject to an upcharge in price.

Specialty or custom decorations are available at an additional charge.

Easy cake recipes

Looking for an easy cake recipe? We’ve compiled a list of our top simple cake recipes that are easy to make, including our super easy chocolate cake. From the traditional Victoria sponge to easy carrot cake ideas, we’ve got some fantastic ideas to choose from to make a cake from scratch.

Whether you’re looking for an easy dessert recipe for entertaining, making a birthday cake (with more ideas here) or looking for easy baking ideas for your family, read on to find our easy cake recipes…

How to bake a basic cake

Do I need to line my cake tins? If a cake recipe tells you to butter and flour a tin then do so. The batter might not rise as well if you don’t (it needs the butter to help it slide upwards). If it tells you not to, don’t! Some cake mixes need a rough surface to help them climb up.

How do I make my cake rise higher? To help your sponge rise sift the flour a couple of times so that it’s nicely aerated when you add it. Sifting the baking powder along with the flour will make sure that it’s well mixed before beating.

Does the tin size matter? You can’t change the tin sizes willy-nilly when baking a cake, so if you do use smaller or larger tins, adjust the cooking time (more for smaller tins, as the cake will be thicker, and less for larger ones).

Does it matter where in the oven I put my cake? If your oven has a hot spot and your cakes always come up risen more on one side, rotate them half way through the cooking time.

How to fold and cream a basic cake mix

How do I soften butter for baking? It can be a painstakingly time-consuming task waiting for your butter to soften before adding it to pastry as if it is heated in the microwave it’ll be too soft/liquid to make a well-risen cake. For those impatient bakers you can cube your butter, get a bowl of warm water and place the cubes in the water for around 5 minutes and it will be at the perfect temperature for your pastry.

How long do I need to mix the butter and sugar when making a cake mix? Creaming together the butter and sugar is a traditional way of starting to make a cake, however many bakers do not mix them together for long enough. Spend at least 5 minutes creaming the butter and sugar on a high speed until the mixture turns extremely light, almost white and fluffy for optimal rise and a lighter cake.

How do I fold my cake mix correctly? Fold thick into thin when combining two lots of mixture for a cake or soufflé. For example, you would add the beaten egg whites to the base, not the other way around. Add a couple of spoonfuls first and stir them in well, then fold in the remainder.


Simple cake recipe for victoria sponge

A classic, simple cake recipe for victoria sponge is one of the recipes that you should have in your repertoire. Once you master this, bake sales and afternoon tea will no longer be daunting, and making variations will be easy.

Basic chocolate cake

Need a super easy chocolate cake? Check out this quick and easy basic chocolate sponge cake. This moist chocolate cake is a super simple, all-in-one cake for all those chocolate lovers out there. Serve with an extra dollop of cream for ultra indulgence. Best chocolate recipes here.

Red velvet cake

Give your chocolate cake a red tinge in this classic American cake recipe, covered in silky-smooth cheese frosting for extra indulgence.

Easiest ever chocolate fudge cake

Our really popular and easy chocolate fudge cake recipe is super easy and quick to make so it is perfect for when you need to bake a last minute simple cake for a special occasion. Why not try some of our other delicious chocolate cake recipes?

Salted caramel cake

This cake has serious wow factor thanks to the head-to-toe salted caramel flavouring: both the sponge and buttercream are flavoured with salted caramel, topped with nuggets of fudge and lashings of salted caramel sauce.

Petersham lemon and poppy seed cake

Petersham Nurseries’ pretty lemon and poppyseed cake makes for a moist and moreish sweet treat to present to friends and family.

Easy banana cake recipe with peanut butter frosting

This is an easy banana cake recipe to try – a real nutty twist on everyone's favourite. Serve with your freshly brewed morning coffee. Discover even more banana bread, banana cake and banana muffin recipes here.

Easy coffee cake with cappuccino buttercream

Try our super easy coffee slab cake, this recipe is nut-free and comes with a creamy cappuccino buttercream. This simple yet moreish cake is perfect for parties, birthdays or just family gatherings. Check out more of our best coffee recipes here.

Easy pound cake

The oldies are the goodies. You can count on this classic vanilla pound cake recipe, perfect for slicing thickly and enjoying with a mug of tea. It doesn't get easier than this golden-brown beauty.

Simple carrot cake recipe

Try our simple carrot cake recipe that's easy to make. Everyone loves the spiced flavour of carrot cake. We’ve added muscovado sugar for a richer flavour, golden sultanas and pecans for texture and a shot of syrup to sweeten the frosting.

Children's birthday cake easy chocolate cake recipe

This easy chocolate sheet cake works brilliantly as a base for any kid's birthday cake. We've added a chocolate frosting here, but you could it personalise it with a different topping if you like. Try another of our traybake or sheet cake recipes here.

Frosted lemon fairy cakes

These cute little lemon cupcakes would work equally well for a kid's party, baby shower or just a treat to serve with afternoon tea. If you love cupcakes then check out more of our best cupcake recipes here.

Easy lemon drizzle cake

A classic lemon drizzle cake that sounds as good as it tastes. If you fancy some enjoyable baking with a great reward at the end, this recipe is for you. We've got more lemon dessert and pudding recipes here.

Chocolate orange cake

Chocolate and orange is a classic sweet flavour combination. Treat yourself to this indulgent chocolate cake, laced with orange curd and zest and slathered with moreish chocolate orange buttercream.

The lightest victoria sponge

Follow these simple steps to get a beautiful, classic jam and cream sponge sandwich that is lighter than air.

Simple sponge cake with passion fruit filling

A simple sponge cake layered with the tangy, fresh-tasting sweetness of a passion fruit icing. This easy cake recipe would make a lovely afternoon tea treat. Discover our best layer cake recipes here.

Coffee cake with pecan brittle

Classic coffee cake is one of our all-time favourite afternoon treats. In this easy recipe, we've given it a modern twist to include deliciously crunchy pecan brittle. See our best ever coffee recipes for more inspiration.

Easiest ever white chocolate fudge cake

Liked our easiest ever chocolate fudge cake? Then you really, really have to try the white chocolate version. It looks fantastic and is guaranteed to be a crowd-pleaser.

Blood orange polenta drizzle cake

Change up the classic lemon drizzle with juicy blood oranges. Our polenta cake is easy to make and the ideal sweet treat to accompany your morning coffee.

Raspberry custard cake

Check out this easy traybake recipe with sweet and juicy raspberries and creamy custard, a perfect teatime treat. Long-life custard is a bit more stable and usually thicker than fresh, so it's good for baking into cakes.

Rhubarb and ginger cake

Bake our easy ginger traybake recipe with moreish Bonne Maman rhubarb compote, perfect with your afternoon cuppa.

Finally, here's how to cool, dry and store cakes

Do I need to cool my cakes? Cool your cakes in the tin when they are very hot. Once they can be handled, take them out. Otherwise they will steam and end up soggy.

How long do I let my cake cool before icing? Before icing cakes or any baked produce, remember to leave them to cool completely they need to be cold. Being at an ideal temperatures means that the icing will stay exactly where it needs to be and will not run off the cake.

How do I cut a cake? Use dental floss to cut a cake in half it works like a cheese wire. But not the mint flavour, of course!

How do I fix a dry cake? Your heart deflates when you realise that all the time and effort spent baking a cake has been wasted because once it’s out of the tin, it’s dry. Fear not just make a simple syrup. Boil equal parts sugar and water together and brush it over the dry cake, the sweet liquid will seep into the sponge creating more moisture.

How do I store a cake? The two or three tiered cupcake stands are beautiful but not very practical unless you’re in range of ravenous friends who will demolish the food within an hour or two this is due to the fact that they are not airtight. It is worth investing in a cake stand that has a sealed lid to keep your baked produce fresh

Japanese Snack Reviews

While stumbling around Okashi no Machioka snack shop, I noticed that there seems to be a new line of snacks featuring a graphic of a stern-looking Japanese gentleman in old-style garb. The man who is represented is Ryoma Sakamoto, a political revolutionary in the mid to late 1800's. Is it me, or is that sort of a weird thing to put on a box of cakes? This particular line of Lotte snacks represent areas of Kagoshima prefecture associated with Mr. Sakamoto and were released on June 22.

There are 6 snacks in this campaign, and I'll be reviewing at least two of them. Besides these sweet potato cakes, I also bought a box of yuzu (Japanese citrus fruit) cookies, but there are also purple potato Crunky chocolates, Toppo castella-flavored pretzel sticks (like an inverted Pocky), and some yuzu gum which I haven't located yet. In fact, I seriously considered doing a Ryoma Sakamoto snacks theme week, but most of these items are multi-packs and I could't finish them off for weeks if I bought that many of them. And frankly, doing a week of snacks themed around a guy who was assassinated at 33 and whose Smith and Wesson revolver is picture on his Wikipedia page is just too damn weird.

There are 6 cakes in the box and I paid 198 yen ($2.19). That price will probably go down as the product line rapidly ages. The back of the box shows a statue of a proud and tall Sakamoto with what looks to be a tiny Japanese woman slightly behind and off to his left looking on in admiration. I'm guessing this statue is in the area where the sweet potatoes used in this confection are from. Frankly, it looks a bit sexist in design to me as it brings to mind the idea of women walking 7 paces behind men in old feudal Japan.

When I unwrapped the foil packet and gave these a sniff, they smelled excellent. There was a definite good whiff of Japanese sweet potato. The first bite revealed what seemed to be brown sugar and buttery notes as well as sweet potato, though I will note that these use margarine (not butter). The second bite, however, actually wasn't quite as good as a strange flavor seemed to be revealed. The flavor seemed similar to coconut, but wasn't really quite the same. By the third and fourth bites, this flavor dominated and I couldn't detect the sweet potato much. I wonder if that weird flavor was a result of the use of "natural cheese" (probably Gouda if I know Japanese snack makers, and I do). Note that these are colored with anatto in order to bring them closer to a potato color. There is no real sweet potato in them, but rather a powder. Oddly, they also have cocoa powder in them.

These were fine, but not quite what I expected. Certainly as a generic sweet they're fine, if a bit oddly seasoned. The texture is moist and they're a bit fatty. Each small (16.5 gram/.6 oz.) cake is 77 calories, which isn't bad even for a morsel like this. I just wish the sweet potato flavor weren't diluted by so many other tastes. I will slowly eat the remainder of the box when I am in the mood for cake, but I'm quite certain I wouldn't buy these again.


Bummer! When I saw a post for sweet potato cakes, I got super excited to find out how they tasted. Too bad they were not that great.

I shared one of these with a student today, and she also thought they were so-so. She confirmed my impression that they tasted okay, but not much like sweet potato.

And I agree, it is too bad!

I recently bought a sweet potato cake from KIX - not from LOTTE though. on my last trip to Japan. They tasted excellent, but tasted more like coffee. They were good, but nothing like sweet potatos.

Japanese Snack Reviews

During one of the "famine" periods of new product releases, I snapped up this Tirol Premium chocolate. Within days, there was another "feast" cycle and a flurry of new items to review and sample came around and this got put on the back burner for several weeks. Normally, I would not be jumping on board with caramel chocolates because I'm not a big caramel fan and it was only the temporary dearth of new offerings. It's not that I hate them, but rather that they're not the sort of things that get my mojo worked up. Given a variety of options, I'll choose chestnut, sweet potato, milk chocolate, or nut-flavored candies over caramel.

At any rate, I let this candy sit on my desk for a day before eating it because I think the flavor of chocolate is better at room temperature. I had been keeping it in the refrigerator to keep it from melting, and I think it was a little worse for wear in terms of its appearance. The texture was super, super soft. It practically melted in my mouth the moment I put it on my tongue. It was like eating a super soft truffle from the texture angle. I liked that.

In terms of scent and taste, this hit me mainly as sweet, burnt brown sugar caramel rather than as a buttery caramel. The fact that it doesn't have butter notes makes the flavor less well-rounded and lacking in richness. The strange thing is that butter is one of the ingredients, but it's rather low on the list. Items that are higher on the list are a plethora of "powders" including cocoa, cream, and caramel powders.

This wasn't overly sweet, but it was sweeter than I might prefer in a "perfect" treat and the caramel flavor seemed a little fake. Like all Tirol Premium chocolates, this is a one-inch square (2.54 cm.), but unlike most, it's not around 50 calories. This has 64 calories. I'm guessing this is due to the extra fat used in the soft, creamy filling.

I liked this, but the way in which the caramel seemed fake (though I'm pretty sure it isn't) and the lack of profound buttery notes mean that I can't see buying another. That being said, this is a pretty nice chocolate. The texture is luxurious, and someone who is a greater fan of caramel than me may really love this. Don't take my indifferent rating too much to heart. I think this is a nice candy for people who love caramel. Unfortunately, I'm not sufficient enough a caramel fan to really appreciate this. These are available at most convenience stores in Tokyo for 32 yen (35 cents) per candy. This isn't the first time they have been on offer, and I'm guessing they'll disappear at some point and come back again as this seems to be part of the regular rotation of premium Tirol candies.


I love caramel, so I'm sure I'd love these. Will have to look for them here in Bangkok (we get a lot of imported Japanese goodies, as Thais are huge fans of everything Japanese :)

Hello. Keep up the fabulous work. It's not more than I need to know about Japanese Snack foods its the perfect amount of information. It's a wonderful collection of entries you have and very helpful for a girl staying in Tokyo.

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Vegan Cupcakes: Delicious and Dairy-Free Recipes to Sweeten the Table

“Cupcakes are in high demand. They are no longer extravagances, but are present in our daily lives. The only problem is that bakeries offering these desserts don’t usually offer a vegan selection.

This cookbook fixes this issue by offering more than fifty vegan recipes to make at home. Some are simple while others are more elaborate, but all will satisfy even the toughest palates.”

I bought this book for my grand daughter. Did not have time to bake anything myself, but went through recipes (as retired executive pastry chef). Recipes don’t look difficult to make and photos are very beautiful and helpful. Make sure to have all ingredients on hand before baking. – Amazon Review

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

“The authors of Veganomicon take on the cupcakes in this sweet and sassy guide to baking everyone’s favorite treat entirely clear of animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings with stunning full color photographs. Isa and Terry offer delicious, cheap, egg-free, and dairy-free recipes for standards like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), and Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), as well as innovative Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). The book also includes gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa’s own cupcake anecdotes. Dessert lovers and vegans rejoice when Vegan Cupcakes Take Over the World.”

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Italian Mix Vegetable Rice

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Chris J’s Favorite Treat

Bacon Brown Sugar Mini Dogs
1 pkg mini hot dogs (little smokies are the brand most often available)
1 lb bacon
1 3/4 cup brown sugar
(If baking in oven 1 stick of butter, melted)
Crock pot version (Grandma R’s):
Pour about 1 cup of brown sugar into the crock pot. Cut the bacon into 3rds and wrap around the mini dogs. Attach with a toothpick to keep bacon in place. Put all of these into the crock pot and pour the rest of the brown sugar on top. Cook until ready to serve.

*Oven variety (the S.H. version) Heat the oven to 350F. Wrap the hot dogs. Place onto a cookie sheet. Pour melted butter over the top and sprinkle the brown sugar over the top of the dogs. Bake for about 45 minutes to one hour until the bacon is crispy.

NOTE: if you are including Chris in the guest list double this recipe at the very least.

Watch the video: Caramel Praline Ice Cream Cupcakes - an easy ice cream dessert! The Recipe Rebel (August 2022).