Apple Filling Recipe

Apple Filling Recipe

This apple filling recipe is more than just a filling.

It can also be used as a topping for cheesecakes & ice creams.

This recipe originally came from my Hot Apple Pie Recipe which was aptly named due to the style of cooking the filling before piling it into the pie shell…..but that is for another day, because today we are making this filling specifically for the Caramel Apple Cake.

Yes folks, cinnamon apple layer cake filled with sweet cinnamon apple filling, caramel buttercream and more caramel poured over top!

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Raspberry Fudge Ripple Ice Cream

Raspberry Fudge Ripple Ice Cream Cones

Raspberry Fudge Ripple Ice Cream Cones

The end of summer is approaching and that means one thing:

We have to make sure we have filled our ice cream quota!

I am here to help you do just that with my Raspberry Fudge Ripple Ice Cream Cones!

Homemade Vanilla Ice Cream with raspberry compote & fudge swirled in.

My original idea was to have the fudge (ganache) chunked up for a raspberry fudge chunk ice cream, but the day I made this ice cream it was almost 100°F outside which meant under the lights for my camera set up it was barely cooling to 80°F in my studio kitchen!

Hopefully you won’t have the same problems I ran into.

You will see in the video tutorial the problems I had churning the ice cream in such hot temperatures, it was more like vanilla soup and also my fudge chunks refused to chunk!

Next time I will wait until the sun goes down to make ice cream on such a hot day!

Oh well, I made the best of it and I’ll tell you what Raspberry Fudge Ripple Ice Cream is awesome!

So whether you chunk it or ripple it~ be sure to make this recipe! You will be so happy once it is all done!

Raspberry Fudge Ripple Ice Cream
For those who want just plain Vanilla Ice Cream this is the recipe! Just omit the raspberry compote & the fudge swirl (or chunks!)
Serves: 1 Qt for 10 Cones
  • Heavy Cream 2 cups (480ml)
  • Whole Milk 2 cups (480ml)
  • Egg Yolks 8 large (145g)
  • Granulated Sugar 1 cup (200g)
  • Vanilla Bean 1 pod (or 1 Tablespoon vanilla extract)
  • Raspberries 1½ cups
  • ½ Recipe Ganache
  • Ice Cream Cones *optional
  1. Combine the heavy cream, whole milk, vanilla bean pod and seeds scraped with half of the sugar in a medium sauce pot and bring to a boil.
  2. Combine the egg yolks and other half of the sugar in a large mixing bowl and whisk smooth.
  3. When the cream mixture comes to a boil, temper the eggs (see video demonstration) and cook to nàppe. 170°F - 77°c on an instant read thermometer
  4. Strain through a fine mesh sieve into an ice water bath to stop the cooking and cool quickly to avoid the Danger Zone
  5. If you are using vanilla extract, you will add it now
  6. While the ice cream base is cooling, prepare the raspberry compote by cooking the raspberries in a small sauce pot over low heat for about 15 minutes or until desired consistency and the berries are slightly mashed, I liked to keep them semi intact
  7. Prepare the ganache as listed on the recipe blog post and cool to cold in a plastic wrapped lined sheet pan if you want to do the chunk style.
  8. If you prefer the swirl it is not necessary to pour into the sheet pan
  9. Once the vanilla anglàise is cold, pour intoice cream freezerand churn into ice cream.
  10. Fold in the ganache chunks or swirl along with the cold raspberry compote
  11. Transfer to a storage container and freeze solid
For those who do not have an ice cream machine you can click here to see how to do it without one!



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Limoncello Sorbet

Limoncello Sorbet

Limoncello Sorbet

Ahhh yes summer is here!

That means poolside treats for the kiddies and poolside cocktails for the adults!

How about a combination of treat & cocktail with my Limoncello Sorbet?

There is nothing better than a frozen dessert (or cocktail) to beat the summer heat!

Sorbets are simple to make but of course you will need an ice cream freezer to churn it into that fluffy, fruity concoction of sorbet goodness.

There is a way to make ice cream and sorbet without investing in an ice cream machine though, so click here to see how to do that!

If you are not into alcohol but still want a refreshing lemon sorbet simply omit the limoncello liquor and add ½ cup additional water and 2 tablespoons additional lemon juice to the recipe.

This recipe can also be made with other fruit purees too, how about Strawberry Limoncello Sorbet?

Just substitute Strawberry Puree for the lemon juice and voila! you have just made a new version!

Limoncello Sorbet
Serves: 2 Qts Sorbet
  • Granulated Sugar 3 cups (600g)
  • Water 4 cups (960ml)
  • Vanilla Bean *optional 1
  • Lemon Juice 1¼ cup (300ml)
  • Limoncello 1 cup (240ml)
  • Lemon Zest from 4 lemons (approx 1 Tablespoon)
  • Lemons for making lemon cups *optional as needed depending on your guest count
  1. Combine the water and granulated sugar with the vanilla bean seeds & pod in a large heavy sauce pot.
  2. Bring to a boil and let boil for about 3 minutes.
  3. Remove from heat and add the lemon juice, limoncello and lemon zest
  4. Cool to COLD for several hours or overnight
  5. Meanwhile hollow out the lemons for the sorbet cups and freeze them until the sorbet is ready
  6. Once it is cool you can remove the vanilla bean pod & strain the mixture if you do not want the lemon zest in your final sorbet (I like to keep it in)
  7. Pour the cold sorbet base into the work bowl of a frozen ice cream machine as per the instructions on your particular model
  8. Spoon the sorbet into the prepared frozen lemon cups and keep frozen until serving time
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Ice Cream Stuffed Profiteroles

ice-cream-stuffed-profiterolesThe famous cream puff has just been elevated to a higher level.

Meet the Ice Cream Stuffed Profiterole.

Once you have mastered the Pate a Choux recipe for making the delicate cream puff shells you can create endless combinations for new desserts!

Just like I did here!

A fancy summer dessert that looks way harder than it really is!

Stuff your puffs with your favorite ice cream (mine of course was Java Chunk!) and a drizzle of warm chocolate ganache!

I love this idea because you can make the Pate a Choux Puffs ahead of time and freeze them in a ziploc bag until you are ready to fill them with ice cream, then just serve!

Easy easy with Gretchen’s Bakery! Who loves ya!? Yep~ ME!

Ice Cream Stuffed Profiteroles
Prep time
Cook time
Total time
Many have asked me my reason for using bread flour in this recipe as opposed to All Purpose. Bread Flour absorbs more moisture than AP and why I use it. It gives a stronger structure for the pate a choux, however I understand not every has bread flour or can get bread flour in which case you can use all purpose (or plain flour) just add a tablespoon or two more to the recipe
Serves: 24 Puffs
  • 1 Pint Favorite Ice Cream
  • 1 Cup Ganache
  • For the Pate a Choux paste:
  • Water ½ cup (120ml)
  • Unsalted Butter 4 Tablespoons (56g)
  • Granulated Sugar 1 teaspoons (5g)
  • Salt pinch
  • Bread Flour ½ cup (65g)
  • Fresh Large Eggs 2 (100g)
  1. In a medium pot combine the water, butter,sugar and salt.
  2. Bring to a rolling boil, and then add the flour all at once.
  3. With a wooden spoon stir vigorously to moisten the flour. The mixture will absorb as much liquid as possible almost instantly and then turn into a mass of dough that will ball up around the spoon.
  4. Continue stirring and cooking over medium-high heat and allow some of the excess moisture to evaporate out. ( about 1- 2 minutes.)
  5. Transfer the dough to a mixing bowl (for stand mixers use the paddle attachment)
  6. Mix on low speed for about 30 seconds to allow some heat to escape before adding the eggs.
  7. Now add the eggs 1 at a time.
  8. Do not add another one until the dough has absorbed the previous egg completely. Your dough mass will seem to separate into what resembles soft scrambled eggs before it has absorbed all of the liquid from the egg, but it will smooth back to a paste as you continue mixing.
  9. Add each additional egg in the same manner, but be sure to watch as you get to the last 1 to determine whether the last addition is necessary.
  10. You do not want a runny, liquid dough. You are looking for a dough that when piped into eclairs it will hold its shape on the sheet pan.
  11. Transfer your dough to a pastry bag fitted with the coupler and no tip attached.
  12. Pipe the puffs to about 1½" - 2" in diameter (or to any size you desire) and spaced 1" apart on a silicone lined sheet pan. (*if you do not have a silicone mat it's OK- I just find that since we are baking at such a high temperature the parchment paper tends to get crispy before the shells are done baking)
  13. Spritz the piped dough lightly with a spray of water (this helps create steam in the oven and a nice crispy shell)
  14. Bake at 400° F if you have a conventional oven and 375°F for convection type ovens.
  15. Approximately 35 minutes.
  16. The high temperature is necessary for your shells to PUFF up from all the steam that is created from the high moisture of the eggs and liquid in this recipe.
  17. Once they have risen (after about 20 minutes), you can then turn your oven temperature down to about 350° F for conventional ovens and 325°F for convections to continue baking the rest of the way, approximately 15 - 20 minutes more.
  18. Cool completely before filling with ice cream, then drizzle with warmed ganache


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How to Make Ice Cream Sandwiches

how-to-make-ice-cream -sandwiches

Ah yes, this recipe is a tell tale sign that Summer is on the way!

I actually heard an ice cream truck on my street last week! (But of course I’m in Florida so that is not too uncommon)

However it got me thinking that I really needed to show you all How to Make Ice Cream Sandwiches!

This is one of my FAV recipes and I’ve been making these for years.

You can use any kind of ice cream you like for these, OR make your own with my recipe!

Either way it is super easy and I know you will love making your own rather than buying them from now on!

Ice Cream Sandwiches
Prep time
Cook time
Total time
Use Natural Cocoa Powder here NOT DUTCHED PROCESS
This recipe can be made VEGAN by using Earth Balance Buttery Sticks (or shortening) in place of the butter and also use almond milk rather than whole milk (this is an egg free recipe)
¼ Sheet Pan is the size I used for this recipe
Serves: 10 Sandwiches
  • All Purpose Flour 336g (2½ cups)
  • Unsweetened Cocoa Powder 72g (¾ cup)
  • Baking Soda 5g (1 teaspoon)
  • Salt 3g (½ teaspoon)
  • Unsalted Butter 168g (12 Tablespoons)
  • Granulated Sugar 336g (1¾ cup)
  • Vanilla Extract 1 teaspoon
  • Whole Milk or Almond Milk ½ cup plus 2 Tablespoons
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes until light and fluffy. Be sure to scrape the sides of the bowl for even mixing.
  2. Meanwhile sift the flour with the cocoa powder, salt and baking soda and reserve.
  3. Add the vanilla extract to the creamed butter mixture, then add ⅓ of the dry ingredients to the and mix just until combined
  4. Add half of the milk, mix just until combined
  5. Repeat these steps with the next addition of flour, the remaining half of milk and then again with the last addition of flour.
  6. Mix well until all ingredients are incorporated
  7. Turn the entire mixture out onto the prepared 9" X 12" pan and spread as evenly as possible to all edges.
  8. Bake in preheated 300° f oven for approximately 12- 15 minutes.
  9. The cake will puff up and have a dry looking top.
  10. Remove from oven and cool completely.
  11. Assemble as shown in the video
Ice cream sandwiches must be stored in the freezer at all times, for up to 2 months wrapped well







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Homemade Cranberry Sauce Recipe

Cranberry Sauce

cranberry sauce text

The poor cranberry only gets it’s showtime during 2 months of the year!

And even then it seems to get a bad rap!

That’s probably because when most people think of cranberry sauce they think of that gelled blob that gets squished out of a can and sort of taunts everyone at the thanksgiving table!

Am I right!??

Not anymore! Let’s put that can where it belongs ~ in the recycle bin ~ and get to making a homemade cranberry sauce you will finally love!

Anise and cinnamon with a zest of orange really brings this compote over the top.

I do love making it with wine.

I have used both white and red in the past here, and love both equally!

So whatever you are drinking will be great in this recipe!

You can of course leave out the alcohol and replace it with more juice as the recipe is listed below.

If you are here just for the cheesecake~ FOLLOW ME HERE

Homemade Cranberry Sauce Recipe
Prep time
Cook time
Total time
Serves: 2 cups
  • Fresh (Or Frozen) Cranberries 12 ounce Bag (336g)
  • Granulated Sugar 1½ cup (300g)
  • Cranberry Or Cherry Juice ½ cup (115g) (120ml)
  • Red or White Wine OR Water ½ cup (115g) (120ml)
  • Star Anise 4 pods (or 1 teaspoon ground anise)
  • Cinnamon Whole Stick 1 (or 1 teaspoon ground cinnamon)
  • Zest from 1 Orange
  • Vanilla Bean 1
  1. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  2. Add the cranberries and then return to a boil.
  3. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  4. Discard the anise pods, vanilla bean pod and cinnamon sticks.
  5. *I didn't mention this on the video but I also squeeze in the juice of that orange!
  6. If you like your sauce pureed, then immediately pour into a sturdy blender or food processor and blend until puree.
  7. I prefer to keep my berries whole.
Serve warm or cold but be sure to store cranberry sauce in the refrigerator for up to 2 weeks in an airtight container.

You may freeze cranberry sauce but it may separate upon thawing, you can rewarm to evaporate any excess water that may have formed during freezing

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