RECIPES TO COOL A BLISTERING HEAT CONTEST – Taige Crenshaw!

NGWN Promo Summer Recipes REVISEDWelcome to our RECIPES TO COOL A BLISTERING HEAT CONTEST!

I’m Jianne Carlo and I’ll be your host for this HOT— yeah, I’m being snarky—contest. If you have any questions, drop me an email (jianne@jiannecarlo.com), or leave a comment below. Let’s hit the contest ground running!

Summer’s hot and the kitchen’s hotter, so the Nice Girls are looking for great recipes to cool us (and YOU!) down this summer. Our contest runs from AUGUST 4TH – 17TH. We’re posting daily featured recipes on the blog from each of our Nice Girls, but we want you to participate.

How?

Post your own cool-down recipes in the comment section of the featured post. The recipe can be for a drink, an appetizer, an entrée, or a yummy dessert. Each recipe you post enters you to win our GRAND PRIZE OF A $50 AMAZON GIFT CARD at the end of our contest. More recipes = more entries.

AND…

At the end of our contest, FOUR lucky readers will be chosen by the Nice Girls for second place prizes, one in each food category. So make your recipes delightful, readers, because we get to vote on the ones we like best. The recipe in each category with the most votes wins a $15.00 AMAZON GIFT CARD prize!

Now for today’s Featured Recipe: Tempting Coconut Snow Cone from Nice Girl Taige Crenshaw.

Today is my birthday and I wanted to share it with you!happy_birthday_confetti-2009

 

snowconesGrowing up in the beautiful St. Thomas my parents had a Snow Cone truck and I used to love working on it. I got to eat all the snow cones I wanted to! LOL. My childhood home was hot all year round so we had this sweet treat all year. We made many flavors and I remember many days in the kitchen working with my mom as she made up the snow cone syrups. My favorite flavor was coconut. On my birthday, I tended to make a special snow cone mixing and changing the taste. But I kept with the base of my favorite flavor coconut. The family recipe for making any of the various syrups are secret. 🙂 So I’m instead sharing with you a quick and easy way to make your own coconut snow cone. When you have a snow cone imagine me there beside you and enjoying this tempting treat. Enjoy.

Snow Cone Syrup:
Ingredients

  • 1 cups water
  • 1 cups sugar
  • Food coloring (you choice based on color you want snow cone)
  • Coconut flavored extract

Ice for Snow Cone

  • Crushed or shaved ice

Other Items needed

  • Bottles with caps

Directions

  1. Bring water and sugar to a boil or until the sugar is completely dissolved while stirring with spoon.
  2. Turn off stove and cool the sugar water completely. Once the water is cooled divide in as many bottles as you want use. (In this case, it is 1 bottle since we are making only coconut syrup.)
  3. In the bottle, add one full bottle of food coloring of your choice and the coconut extract of your choice. (For example, if you want your snow cones to be blue use blue food coloring or if red used red food coloring the color is up to you.).
  4. Cover your bottle and shake well so the color and the flavor will combine.
  5. Place shaved or crushed ice into your cup or bowl. Now add your syrup for a cool treat on a hot summer day.

Adding more temptation: To add more pizzazz to your snow cone add toppings of coconut flakes and/or slivers of nuts or other things that you enjoy to give your snow cone some fun. If you enjoy pineapple, strawberries or any other fruit dice some up and put on your snow cone. They are yummy. 🙂 Have fun with it and the flavor combinations.

Substitutions: Also if you want to make more syrup to get a variety of flavors, using various extracts you can change the amount of sugar and water used to make your base for your syrup.

The amount should be equal parts of sugar and water. (For example, 2 cups sugar and 2 cups water).

Drink Mix Substitution: You can also use powdered drink mix instead of extract. Just add it in just after you boil the sugar and water to make the syrup while the sugar water mix is still hot so the packet of mix can dissolve. Then follow the rest of direction to cool the mix.

Enjoy!

Readers, don’t forget to post your favorite recipes in the comments section, now through AUGUST 17TH, for a chance to win our Grand Prize of a $50 Amazon gift card or one of Four $15.00 AMAZON GIFT CARD Prizes! Winners will be announced August 21st!

Taige Crenshaw

The Nice Girls Writing Naughty

 

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4 responses to “RECIPES TO COOL A BLISTERING HEAT CONTEST – Taige Crenshaw!

  1. Happy Belated birthday!! =)

    For my birthday my friend made me this cake that was just heavely for me(Jianne you can’t have this one cuz it involves chocolate. =( Sorry!)

    PEANUT BUTTER CUP OVERLOAD CAKE

    12 to 14 servings. prep time: 3 hours. cook time: 32 minutes. total time: 3 hours 30 minutes
    A sinfully rich three-layer chocolate cake with peanut butter frosting, chopped peanut butter cups and a chocolate ganache.

    INGREDIENTS:
    For the Cake:
    2½ cups + 1 tablespoon all-purpose flour
    3 cups granulated sugar
    1 cup + 1 tablespoon Dutch-process cocoa powder
    1 tablespoon baking soda
    1½ teaspoons baking powder
    1½ teaspoons salt
    3 eggs, at room temperature
    1½ cups buttermilk, at room temperature
    1½ cups strong black coffee, hot
    ¾ cup vegetable oil
    4½ teaspoons vanilla extract

    For the Peanut Butter Frosting:
    2 cups powdered sugar
    2 cups creamy peanut butter
    10 tablespoons unsalted butter, at room temperature
    1½ teaspoons vanilla extract
    ½ teaspoon kosher salt
    ⅔ cup heavy cream

    For the Chocolate Ganache:
    8 ounces semisweet chocolate, finely chopped
    ¾ cup heavy cream

    30 miniature peanut butter cups, coarsely chopped, divided

    DIRECTIONS:
    1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

    2. In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

    3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

    4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

    5. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).

    6. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

    7. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

    8. Garnish the Cake: If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

    It is sooooooooooooooooooooo good!! ❤
    Brandi
    BLeigh1130 at yahoo dot com

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