Ice Cream Twinkie Tiramisu Recipe #TwinkieCookbook #Sponsored #MC

A few years ago I wanted to make tiramisu for a friend but my store did not have lady fingers. After searching the store for an alternative I realized that Twinkies were sponge cake and that would be perfect for a tiramisu dessert. I found that the Twinkies worked great and everyone LOVED knowing that Twinkies could be used in a recipe like this. Have you ever used Twinkies in a recipe? What have you made? I wrote this review while participating in a campaign for Mom Central Consulting on behalf of Twinkies. I received samples and a promotional item to thank me for participating.

The first time I made this recipe I did not use ice cream. I am entering this recipe in the new comeback addition of The Twinkies Cookbook, too! and I wanted to take a new spin on the tiramisu. I've never had a tiramisu ice cream dessert so I mixed up my recipe with the spin of using coffee ice cream. Do you like to create or recreate recipes? If so you should enter your Twinkie inspired recipe here, too! 

Ice Cream Twinkie Tiramisu

Serves 9

Ingredients:  

5 Twinkies 
1 quart Ice Cream, coffee flavor
3 tablespoons Kahlua or any coffee liqueur (optional)
1/2 cup Espresso or coffee 
4 oz. non-dairy whipped topping, thawed 
3 tablespoons Chocolate syrup
1/2 teaspoon Cinnamon
1 teaspoon Cocoa powder

Directions:

1) Remove ice cream and whipped topping from freezer 30 minutes before starting recipe.
2) Slice the Twinkies in half, horizontally to end up with 2 long pieces.
3) Mix 3 tablespoons Kahlua and coffee in a shallow container.
4) Dip the Twinkles in the liquid with the cream side up and arrange in an 8 X 8, ungreased baking pan. Only 9 halves are needed.
5) Lightly drizzle Twinkies with chocolate syrup.
6) Spread and smooth out the ice cream on the Twinkies. You'll only need 3/4 to 1 quart.
7) Lightly drizzle ice cream with chocolate syrup.
8) Spread the whipped topping on top of the ice cream.
9) Lightly drizzle on chocolate syrup.
10) Lightly sift cinnamon and then cocoa powder on top.
11) Cover and let dessert set in the freezer for 2-6 hours before serving.  
12) Cut the cake in squares and serve.
13) This cake taste just as good on the 2nd day IF you have any leftovers!

Kitchen Notes:

This recipe took me 15 minutes to make. I sat out my ice cream and whipped topping 30 minutes before starting. This is one of the easiest recipes I have ever created. 

I served this recipe to family and friends and they loved it! At first I didn't tell anyone that I used Twinkies. Once they found out they could not believe it. The sponge cake was just the right texture and held up well with the ice cream. 

It was really fun creating this for them. I love making new recipes and recreating recipes to suit what ingredients I have available. Some of my most favorite recipes are ones like this one where I had to substitute ingredients for an unexpected ingredient. Have you ever had to do this? What ingredient did you have to substitute?

Submit a Twinkie Recipe: 

Time to get on your creative hat and make your own Twinkie inspired recipe. You have now through July 31st to submit a recipe in this fun challenge. Submit here.

Flour, too Cookbook by Joanne Chang Review and Giveaway

I love cookbooks and have been a collector for years. I don't just collect the cookbooks, I actually use them to create new and tasty recipes for my family. The newest cookbook in our family collection is flour, too by Joanne Chang. It is full of "Indispensable Recipes for The Cafe's Most Loved Sweets & Savories." The book isn't just a cookbook but a book about cooking and the journey of Joanne Chang. 

(photo from Flour, too cookbook obtained from google search)

This is a sponsored review by Stonyfield Organic Yogurt & Flour Bakery! I was given the product to review and sponsor will mail to the winner. My own tasty opinions are expressed here. 

What a cookbook and what a story of a beautiful and busy bakery and restaurant! This cookbook is bursting full of the very best recipes from an entire day's menu at Flour. This collection also includes party recipes and signature drinks at the 4 Flour locations in the Boston area. Chef Joanne shared her story from being a young teen and aspiring Nobel Prize winner for Math (you must read the story) to baking cookies for her study groups and on to her professional job and then how she ended up actually cooking and baking on a professional level.

                       (photo from Flour, too cookbook obtained from google search)

I was truly inspired by Joanne and her story! My mouth watered as she explained how she learned to really cook and bake under wonderful mentors. A few quotes stuck with me like, "every cake and tart order ....passes the mom test", "one day these cookies will be famous," "above all, cooking for others is meant to give pleasure, nothing more and nothing less." I also loved that Chef Jody told her that "it's just dinner" and that cooking for others should be just as satisfying to them as well as it is for their guest. If not so, then they were approaching it the wrong way. WOW! I'm telling you this book is inspiring. 

The cookbook includes, "in our vocabulary" to make sure we know her basic kitchen lingo, "in our pantry" list of indispensable pantry items, "in our refrigerator" of items they stock and how they are used, "in our cabinets" of basics and other items to make sure you have a well stocked cabinet and finally my favorite section of "in our heads" where she shares basic kitchen principles and tips many that I had never thought of. 

(photo of Boston Cream Pie from Flour, too cookbook obtained from google search)

Chapters (full story with each recipe) and only a few recipes I will try:

Breakfast Sweets- Cinnamon Cream Brioche and Vegan Vanilla Mixed Berry Muffins

Breakfast Savories-Flour's Famous Egg Sandwich and Breakfast Pizzas

Lunch Soups-Mama Chang's Hot and Sour Soup and Spicy Three-Bean and Corn Chili

Lunch Sandwiches- Lemony Hummus with Cucumber, Radish sprouts and Red onion as well as the Chicken with Avocado and Jicama

Dinner Salads-Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing as well as Winter Paper Salad with Hazelnut Vinaigrette

Dinner Mains-Triple Cheese Pizza (Focaccia dough recipe) and Pan Seared Main Crab Cakes with Spicy Celery Root Remoulade and Jeff's Spicy Turkey Burgers with Tomato Onion Jam

Party Time Snacks- Flour Pickles and Scallion Pancakes

Party Time Desserts-Lemon Ginger Mousse, Maple Apple Upside Down Buttermilk Cake and Best Boston Cream Pie (I'm going to try this instead of our family favorite recipe and see how they like it) and of course the Bittersweet Chocolate Espresso Terrine which is their most popular dessert

Drinks-Mulled Apple Cider, Super Rich Hot Chocolate and Chocolate Milk for Kids of all ages

Basics-(foundation for making great food) Roasted Tomatoes, Flour Focaccia, Puff Pastry, Pastry Cream, Lemon Curd, Buttercream and Ganache

Did I mention that Chef Joanne signed her cookbook for me? How cool is that? This is a 300 page, hardback book every foodie will want. The pictures of the recipes are beautiful and mouth-watering! 

Enter below to try and win a copy. If you don't win check your local book store and online sites. It is an educational, inspiring must have book of cooking for foodies. 

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Stitching for the Kitchen Gooseberry Patch Giveaway

My favorite cookbook company, Gooseberry Patch has released a delicious Stitching for the Kitchen book which has 30 easy projects for the "Heart of Your Home" and involves sewing and cooking!

Let's make this clear up front, I do not sew unless I have to which usually means I need to add a button to my husband's work shirt. Other than that I avoid it like you would not believe! I do readily admit that I'm a quilter-wanna-be (involves sewing, right?) and plan on taking it up someday in the well off distant future. I do think sewing is a talent or a basic skill everyone should have so much that I've encouraged my daughters to take sewing classes over the years! Maybe if I would have been exposed earlier in life I would have liked it more. Who really knows!

So to prove to myself that I could sew if I needed to or if I really wanted to, I jumped at the chance to review this Stitching for the Kitchen book because it stated that it had 30 EASY projects! I was provided a copy of this book to review and my own tasty opinions are shared here today and a giveaway copy to one of my readers.

Guess what? I wanted to make just about every craft project in this book for myself or for gifts. Little did I know the book also had tasty recipes included which was an extra bonus surprise! Each project is easily explained and requires very little supplies and very little time to create.

The book contains adorable sewing, patchwork, applique and embroidery projects which are perfect for your kitchen or for gifts for friends. I fell in love with the napkins, tablecloths and runners, sweet potholders, trivets and warmers, totes and organizers as well as the tasty aprons for cooks of all ages! Remember I don't sew but found this book easy to follow and it inspired me to sew more. I love the Tips and Techniques What You Need to Know section and full size patterns and traceable patterns.

My project that I picked to create was a Recycled Sweater Wine Bottle Cover. This project required a sweater as the sleeve would be needed to create the project. I just cleaned out 3 large bags of clothes to take to Goodwill that are way too big for me and decided to pull out a sweater that I really loved to make this craft. Another idea would be to hit up garage sales and your own local Goodwill or Thrift shops to make this project. I also included one of the recipes in the book (I'm a foodie after all!) Skinny Granola.

Recycled Sweater Wine Bottle Cover

Supplies
1 sweater sleeve
Needle and thread
Scissors
Ribbon or yarn

Directions
1-Measure and mark 13" from the end of one sleeve. Cut off the sleeve at the marking. If you want to make 2 bottle covers, cut off both sleeves.
2-Trim and clean the cut edge of the sweat to remove leftover bits and pieces. 
3-Thread a needle with regular sewing thread and knot off one end. Turn sleeve inside out. Secure the knot near the cut end of the sleeve.
4-Run the needle and thread through each loop of the sweater sleeve or just thread in and out of the fabric to gather it together at the bottom.
5-Pull the thread tightly to cinch the sleeve end together.
6-Knot the thread securely and tie off.
7-Add the wine bottle (or a bottle of flavored coffee syrup) to the sweater cover.
8-Weave your ribbon or yarn through the holes in the sweater at the top of the wine bottle. If you can't weave then just wrap the ribbon around the neck and tie off with a bow. You can hand tack the center of the ribbon to the back of the bottle cover so the ribbon stays attached once it is untied. 
9-Knot, hem or use fingernail polish on the ends of the ribbon so it doesn't fray.
10-Tie the ribbon into a bow. 

Kitchen Note-
This project took me 5 minutes from start to finish! I was amazed at how easy it was and that I actually sewed a project! I pulled out all of my sweaters for Goodwill to make more of these for gifts! Yay me!

Skinny Granola

Ingredients
1/4 c. honey
1/4 c. water
1 t. almond extract
4 c. long-cooking oats, uncooked

Directions
1-In a large bowl, mix together honey, water and almond extract.
2-Add oats; mix with your hands until thoroughly combined.
3-Transfer mixture to a 15" x 10" jelly roll pan; spread to about 1/2 inch thickness.
4-Bake at 250 degrees for 1 hour or until golden brow and dry. Stir after 30 minutes.
5-Break into pieces and store in an airtight container. Makes about 4 cups.

Kitchen Note-
This smelled so good when it was baking. I used vanilla instead of almond extract. I also used a variety of oats to use what I had on hand. Some of my oats had flax seed. This turned out great and would be a wonderful gift idea given in a beautiful container made from this book. I loved that the granola wasn't super sweet.

Want to win a copy of the delicious book? Enter on the below Rafflecopter form. Open to USA and ends 8/16/13

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{Freebies for Mom} How to Cook Everything App

Here is another Freebies for Mom goodie that is too wonderful to not share! I hope you like the new series. I will post anytime I find something a mom would love and FREE so sign up for my newsletter below and/or my social media links in the right hand column!

I just logged onto Facebook this evening and found 6 people with this freebie in their feed- How to Cook Everything App for iPhone and iPad.

How to Cook Everything cookbook has been a favorite for years. I'm thrilled to know that they have an app ($10 value) and plan on telling my teens to get the app, too! 

 Here are a few features from the iTunes Store:

In the app you’ll find:

• The full content of the multiple-award-winning How to Cook Everything®: all 2,000 recipes and variations.

• Bittman’s no-nonsense cooking guidance: how-to illustrations; equipment, technique, and ingredient information; and meal-planning ideas.

• Easy-to-use and flexible search capabilities, including enhanced filters and the ability to browse recipes and reference information.

• Dedicated layouts for portrait and horizontal views, so the information and recipes are easy to follow—from any angle. 

• Inspiring photos of weekly featured recipes (iPad only).

Click over to get the app! Let me know how much you love it!

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{Freebies for Mom} Must Have Potluck for Parties Dinner Recipes FREE eBook

Reading for another Freebies for Mom opportunity? I love COOKBOOKS and especially FREE ebook Cookbooks! How about you? Seriously if you don't snag all the free ebook cooks available you are missing out on good recipes to cook your family. I love the convenience of having the books on my smart phone or on my computer. Do you like ebook cookbooks?

 Click over to get this FREE Mr. Food Must Have Potluck Recipes cookbook today! I'm not sure how long in will be free. Mr. Foods did leave this world last year but his recipes are still going strong. I'm always looking for more dinner time recipes, how about you?

Sign up for my free newsletter and soon you'll get an email from me to keep you updated on my recipes, freebies for mom and giveaways!

FREE ebook on Amazon Ground Beef Recipes from My Table To Yours

Are you always looking for new and tasty ground beef recipes? If so, now through Sunday you can get a free ebook with over 20 ground beef recipes from one of my favorite blogs, Lynn's Kitchen Adventures. 

From Amazon: "With today’s super high prices, ground beef is the way to go if you’re on a tight budget like most of us.Ground beef is the most versatile and inexpensive when it comes to making a meal for your family or for yourself. Cooking ground beef recipes can also be monotonous but they don’t have to be with a few more ideas at your disposal."

From SusieQTpies Cafe: Wow this book looks DELISH! Get a copy and send a copy to a friend. My family loves Mexican recipes and I can't wait to try her Chili Cornbread Bake, Chili Relleno Casserole and Frito Pie. I'm having a Cinco de Mayo party with church friends and I will cook a few of these for the party! 

Each recipe in the cookbook as a tasty mouth-watering photo. I'm such a visual learning that I go ga-ga over cookbooks with photos. I love e-cookbooks especially when I use the Kindle app on my phone. This allows me to have recipes on hand while at the store or to share with friends.

Lynn loves to share recipes and you can tell by this book and her blog. Click over to get it now. If you miss out on it being free, still purchase it for $.99. It is well worth it. Click here to get the free ebook! 

More Free Ground Beef Recipes

Cocktail Meatballs and Wieners
Easy Cheesy Enchiladas
Easy Homemade Spaghetti and Meatballs
Fiesta Burger
Lazy Lasagna
My version of The Nebraska Runzas

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Cinema Paradiso - Cocktail

Sandra has finally created the book that you have been asking for—full of time-saving, fun-making, super easy cocktails and delicious appetizers. Make every day a celebration with Sandra's fan-favorite signature Cocktail Time from her hit show Semi-Homemade Cooking on the Food Network.

Cinema Paradiso - Cocktail


*Tip from Sandra: “Re-name your cocktails for a signature touch and serve them in an array of glasses in different shapes and sizes for a glamorous effect.  If you have a special album playing, review your song list and allow the song titles to inspire your cocktails, ie. Peach Cider can be turned into “Cinema Paradiso” to match the beautiful duet of the same name on Joshua Bell’s  new album At Home With Friends. Brilliant!”  

Prep 10 minutes
Cook 2 hours (Low) 
Makes 10 drinks 


Ingredients

2 cans (11.5 ounces each) peach nectar 
2 cans (11.5 ounces each) apricot nectar 
1 bag (12-ounce) frozen peach slices 
3 cups water 
1 cup packed light brown sugar 
1 cup bourbon, Bulleit® 
1⁄2 cup lemon juice 
1 teaspoon ground allspice 
2 cinnamon sticks 
Cinnamon stick

Directions


In a 4-quart slow cooker, combine peach nectar, apricot nectar, peach slices, the water, brown sugar, bourbon, lemon juice, allspice, and 2 cinnamon sticks. Cover and heat on Low heat setting for 2 to 3 hours. Discard cinnamon sticks. Turn slow cooker to Warm heat setting. Serve in mugs with additional cinnamon sticks.

Permission given to post this Excerpt from the book, Sandra Lee Semi-Homemade Money Saving Slow Cooking, by Sandra Lee Copyright © 2009 SLSH Enterprises, Inc. www.sandralee.com  

Little House on the Prairie Green Pumpkin Pie

Here is a Green Pumpkin Pie recipe from The Little House Cookbook. This is a fun recipe and the cookbook is delish!

Guest Chef today is my friend, Sharon P. She made this awhile back and I'm finally posting it on my blog. Sharon is a wonderful cook, mom to 2 cute little girls and wife of a Pastor.

I made my first recipe from The Little House Cookbook yesterday.  All the pieces had come together for me to make the Green Pumpkin Pie from The Long Winter.  I happened to have some hard cider in the fridge and I came across a green pumpkin at the Saxon Lutheran Memorial Fall Festival.

The recipe calls for 1 green pumpkin, about 4 pounds. Mine was over that, but it was what they had for sale.


Here's what goes in it:

Little House on the Prairie Green Pumpkin Pie


1/3 cup homemade cider vinegar (the recipe is also in the cookbook) OR 1/3 cup hard cider (I used Woodchuck special fall flavor) OR 3 tablespoons apple cider frozen concentrate; 
1 cup brown sugar
a pinch (1/8 teaspoon) cinnamon, nutmeg, and cloves
butter
cut green pumpkin
top and bottom pie crust

-Use a vegetable peeler to peel the skin off of the green pumpkin, which worked well.  
-Then cut the pumpkin into apple-like pieces. The smaller, the better. (My mom cut the remainder of the pumpkin to freeze for later. I ended up using about 4 cups of pumpkin.)
-Mix the sugar and spices and pour into the bottom crust.  Okay, I cheated and used Pillsbury pre-made crust.  I put the bottom crust in a buttered pie pan and put the sugar/spice on it.  
-Then I put in the pumpkin and poured the cider on top of it.
I put on the top, forgetting the butter, so I had to break off little pieces and stick it through the venting hole.  Oops. 

-I baked it at 425 for 15 minutes then at 350 for 35 minutes.  It definitely needed a pan under it because it was a bit runny.

It tasted quite good--somewhat like apple pie.

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Best Ever Cookbooks and Pinterest Link up

Happy Saturday! Thanks for stopping in today.

I really want to feature my Best Ever CookBooks Board on Pinterest. I created this board so that I could add my favorite cookbooks with others. Over time I've added other bloggers to link up their favorites, too! We are now up to 17 contributors, 4600 follower and over 200 cookbooks shared.

Do you have cookbook reviews on your blog? Would you like to be a contributor? Leave a comment below or send me an email at cafescrapper at gmail.com with your Pinterest ID.

HOW TO JOIN THE LINKY below- (do any of the following)

1) Pin this Party Post to Pinterest- Please! Why? To let others know about the party. It advertises the party so more people see it which in turn more people will see what you pin and give you traffic.

2) Add your Pinterest name to the linky. If you aren't on Pinterest and want an invite, leave a comment and emailaddy.

3) Link up anything you want to be pinned! No limit. We just ask that you make sure your post has a decent picture.

4) In turn pin a few things on the linky.

5) If you want to host the party on your blog, scroll down and take the code. Make your own Pinterest Saturday page. That way you will get more attention to your blog.

Please follow my boards on Pinterest- SusieQTpies Scraps of Life and cohost  Crystal and Company and  3 Boys and a Dog. We do follow back.

FREE Diabetic BBQ Recipe Cookbook

Don't miss out on this tasty BBQ Recipe Book! You don't have to be a Diabetic to get it!


Get Diabetic Connect’s FREE Recipes for the Grill book now and have one great cookout after another! Dozens of favorites—each under 25g carbs per serving! Grilled beef, chicken, turkey, salmon, veggies and more Tangy BBQ sauces and super salads too! 

Springtime Menu and Recipes by Patricia L. Mote

Springtime Menu and Recipes by Patricia L. Mote Author of Great Menus: Seasonal Recipes for Entertaining

The change to daylight savings time makes everyone realize that Spring is just around the corner. In some parts of the country where it has been unusually warm, it feels like Spring already. Whether for a Passover meal (April 6 & 7), an Easter meal (April 8), or an anytime Spring meal, here is a suggested menu that everyone will enjoy. There are a lot of pink and orange foods in the menu so use pink and orange flowers for a festive look. Tulips come to mind.

Prepared as shown, these recipes would serve 10. Menu: Cocktails Stuffed Dates (with chevre, glazed with pomegranate syrup) Hummus with Cucumber Slices Serve with Pinot Grigio Ota Ika (Tongan Raw Fish Salad)* Serve with Pinot Noir Butterflied BBQ Lamb BBQ Asparagus with Chopped Egg Parsley and Mint Chutney Mediterranean Potatoes* Fennel and Orange Salad (with Orange Blossom Honey Lime Dressing) Serve with Prosecco Flourless Macadamia Cake with Fruits*

Ota Ika (Raw Fish) I just got back from sailing in Tonga and this was my very favorite dish while there. You will need to go to the fishmonger for the freshest fish! In Tonga the Ota Ika was served in vessels made of banana leaves. Here I use endive. The fish used in this picture is grouper. 1 lb sushi grade tuna, snapper or grouper 1 can coconut milk 3 limes 1 small green pepper, diced 4 green onions sliced 1 large tomato, diced Slice the raw fish into thin slabs and pour the lime juice on top of the fish.  Cover and let sit for 2-3 hours. Dice the fish, retaining the lime juice. Add the remaining ingredients to the lime juice. Let the mixture sit for at least another ½ hour before serving. Mediterranean Potatoes Preheat the oven to 350. 2 Tsp olive oil 1 large sweet onions, thinly sliced 2 large sweet potatoes, thinly sliced 20 small potatoes such as Yukon gold, sliced ½ lb. goat cheese (optional, not for kosher) 4 oz. chopped Kalmata olives ¼ cup olive oil mixed with 2 Tsp fresh oregano Salt and pepper to taste. In an oiled 9x13 glass casserole, make 2 layers starting with the potatoes then the onions, salt and pepper and all of the cheese and olives. Repeat the potato and onion layers. Cover well with foil, and bake 45 minutes. Remove the foil and drizzle with the oil and oregano mixture. Bake for an additional 15 minutes.

Flourless Macadamia Nut Cake with Fruits Preheat the oven to 350. 10 large strawberries 2 mangos 5 oz. almonds 5 oz. macadamia nuts Place macadamia nuts on a baking pan, and roast for 5 minutes stirring once and checking to make sure that they do not burn. Do the same with the almonds. Turn down oven to 325. Let the nuts cool and then place almonds in a food processor and grind/pulse to a flour. Remove almond flour. Place macadamia nuts in the processor. It will be a little chunky, and watch that it does not become nut butter! Spray a spring form pan with cooking spray and line the bottom with parchment paper. 6 large eggs, separated, and at room temperature 1 cup sugar, divided 2 tsp baking powder Cream the egg yolks with ½ cup sugar, then add the baking powder and nut mix. In another bowl, whip the egg whites until soft peaks form; then slowly add the other ½ cup sugar until stiff peaks form. The nut mix is fairly solid, so take ½ cup of the whipped egg whites to thin; then gently fold the two together and pour into the prepared pan. Bake for 45-50 minutes. Let cool slightly. Then using a thin blade, slide the blade along the outside edge and carefully remove the cake from the pan. Flip it over onto parchment paper and remove the bottom of the pan and the paper. Sift powdered sugar over the cake. Serve in wedges. Garnish with some mango and a large strawberry on each plate. This is good just like this but you can also top it with some whipped cream and/or chocolate sauce. _______________________________________________

Guest Menu: Patricia Lewis Mote is the author of Great Menus: Seasonal Recipes for Entertaining, the first of a trio of cookbooks. As the wife of the former president of the University of Maryland (1998 - 2010), Mote did a lot of entertaining and loved planning and executing tasty and beautiful meals. Learn more at: http://greatmenus.vpweb.com.