Apple Spice Cake with an Adventure in Apple Flour

So I have not blogged anything in a really long time. I have a surface pro tablet and broke my keyboard and have not been blogging since. But since breaking my keyboard I have become more fluent with my on screen keyboard typing..its very awkward and odd but I am trying to get used to it. I am trying to stay ergonomic with it, and not finger type, but its still really slow and not effective.

But I am going to blog for the sake of blogging anyways. Just to be fresh, just to let you know what my favorite holiday recipe is so far. Because its so versatile and yummy. I have so far tried it with a few variables and yesterday even gluten free, and it still worked out fine.

The original recipe is a food network sponsored ‘giada’ recipe, here is the link for it.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-apple-walnut-cake-with-cream-cheese-icing-recipe.html

I was sitting at home bored one day, and turned the food network on and it was Giada’s holiday special for thanksgiving; I had to watch it for the cake she showed in the previews, looked and sounded divine.

Apple spice walnut cake, I mean just the first 2 adjectives got me. I love spicing my apples and I always seem to have a ungodly amount of them so, I knew upon hearing its title, that I had to see it made and see how easy it was to execute.

I had to wait a minute for the cake part of the show, but finally she was making the cake. She was chopping some apples from the transition from commercial and had a good bowl full of them, when she added the wet ingredients one by one. Maple syrup, eggs, oil, wait I have all these things, like all the time too. It was getting me excited. She put the ‘wet’ bowl aside and made a ‘dry’ bowl of flour, baking soda, baking powder and a nice splash of my favorite spices; cinnamon, nutmeg and ginger. The pure simpleness of this recipe and the fact that it did not use butter, got me hooked.

Then she grabbed the wet bowl and ‘Gradually’ added the dry mix into it. If there is two things you really learn the definition of while baking its “gradually” and “patience.” If you add your dry too fast you can get lumps. I have learned the term gradually whilst baking many things; meringue, you cannot add the sugar too fast or you can deflate the peaks of the egg whites.

Anyways seeing her create the cake so easily, in only 2 bowls with just a wooden spoon to mix, well that made me try making it later that day.

I made that cake so fast and so easy, even subbing a few things; like not having a bundt pan for one, but for 2, I only had generic maple not organic. I mean maple flavored corn syrup, so instead of the called for 1 ½ cups I used less than a cup of maple syrup, just for the flavor. I also did not have walnuts, so my recipe was without them. Also I almost forgot, I subbed some applesauce for oil, I hate using a lot of oil.

The first time that I made the cake I used all fuji apples. Everyone loved the cake so much that I was more then impressed. I prematurely cut into one cake and iced each slice with swirls and then iced the other one with one large swirl.

Here is a picture of the first attempt. It made two rounds which I iced with buttercream icing homemade.

my creations
my creations
glamour shot by my husband
glamour shot by my husband

Upon trying this loverly creation of mines, I realized that apples were not the only fruit that melded well with this spice mix, so the next attempt at this recipe for cake I used zuchinni and raisins instead of apples and walnuts. That one, was an even better hit I believe and I had way more taste testers who all loved it a lot.

Here is the best picture of the zuchinni version of this cake.

zuchinni version
zuchinni version

Also yesterday, I made the most inventive version of this cake recipe that I have tried thus far, and the picture will not do it justice, so I must indulge. I made this cake recipe gluten free. I had some oatmeal on hand from the food bank and some dehydrated granny smith apples.

Don’t ask me how but my first and foremost thought getting dehydrated apples is making them into apple flour. I know I am a little crazy. But I have been researching flavoring baked goods with fruit powder and finally I had the opportunity to make some. I have been looking for some cheap freeze dried fruit to do this with food stamps, but running into this bag of dried apple chips at the food bank was the next best thing.

So I did what any good mom would do and saved 4 snack bags of apple chips for the boy…then I pulsed the rest. I made about a cup of very fine and sour tasting pure granny smith apple flour, I was very pleased with myself. Then I figured I would stay gluten free and pulse some oats for some oat flour as a base and bake with the apple flour as a flavor and a binder. I added the usual apple cake ingredients but used the gluten free apple and oat flour and even chopped up a whole bunch of mini golden delicious apples from the food bank as well. Actually I added too much apple this time, and I cut the oil by using ½ a cup of applesauce. The cake still comes out very moist.

Here is a picture of that attempt. Very moist, very interesting medley of flavors, you can taste the spice blend, you can taste the granny smith, you can taste a hint of maple, and certainly you get a mouthful of apple chunks.

apple flour cake
apple flour cake

Conclusion is I love this apple cake recipe and I will be making fruit powder aka dried fruit flour again asap!!

Dessert Pizza with Red Beet-Pear Sauce

Today I made Dessert Pizza. I made a sourdough dough from my starter last night with extra sugar and I parbaked it until it was golden brown. Then I topped it with homemade beet-pear sauce for the ‘red sauce’ sliced roasted strawberries for the imitation tomatoes and then dallops of cream cheese for the cheese part. I also sprinkled chopped pecans that looked like little ground sausage to me.

Super simple to make and it was like a dressed up breakfast for me!

Here are a few pictures.

before heating up the cheese
before heating up the cheese
before baking again
before baking again
after cutting up the pizza
after cutting up the pizza
couple slices with coffee this morning
couple slices with coffee this morning

Adventures in Sourdough

I have a pet at home, he lives on top of my fridge.

He eats flour and water and gives me active wild yeast to cook with.

My pet is my sourdough starter. I have been keeping it for a month or two now, and I am actually able to tell how its doing each day by the amount of bubbles and webbing in it. Today my starter was really happy, I have been feeding it lately with King Arthur Whole wheat Flour in addition to some brown sugar. It really likes that. Today when I woke up and checked on my pet, it was finally ready to use again.

So I took 2 cups out of it, with 2 cups warm water and 2 ½ cups flour, and made a starter ‘sponge’ aka batter. I am using a recipe from a book that I recently found called “Adventures in Sourdough; cooking and baking,” By Charles D. Wilford.

Its a great recipe and reference book for having your own sourdough starter and it was published in ’71. And if you know anything about my cookbook collection, the older the better so I do appreciate cookbooks older then me. And this one is a beauty. I have been bookmarking recipes for the last month and I cannot wait to try a few today. I am trying to decide what to make but since this cookbook has literally every sourdough recipe you can find I am having a hard time deciding.

This cookbook starts with pancakes, and I mean every single kind of sourdough pancake recipe that you can think of. I am excited to get started with a try at sourdough pancakes, for last night I tried to make regular soda pancakes and failed with no rise rubber things. So I am excited. Then it covers waffles, crackers, breads, rolls, biscuits, Dumplings, muffins,french bread, crumpets, cake, cookies,brownies, doughnuts, fritters, Cobbler and pudding.

The best thing about this book is that it covers everything, I do not have to go searching the internet for sourdough recipes ever in my life, because I have all the best recipes for my sourdough starter right here in front of me. So here I go on an adventure in sourdough. I just need some patience because ‘proofing is a test of bakers patience.’ I will update with whatever I make with my active sponge today! I would upload a picture of the book, but I cant right now.

In the meantime here are a few more blog links of mine about my previous adventures in sourdough and bread making.

http://momsorganicbohofoodfun.com/2015/08/25/82415-from-scratch-whole-wheat-bread/

http://momsorganicbohofoodfun.com/2015/08/24/82215-pesto-pinwheels/

http://momsorganicbohofoodfun.com/2015/08/12/81215-cook-book-review/

http://momsorganicbohofoodfun.com/2015/09/20/king-arthur-flour-100-whole-wheat-review/

I have made a hobby of it and its a very ‘exotoxin’ ehem, I mean exciting and satisfying hobby.

Here are all the best links that I have used for starting a sourdough starter.

http://www.kingarthurflour.com/blog/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/

http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337

http://www.onegreenplanet.org/vegan-food/how-to-make-your-own-sourdough-starter-and-why-you-should/

http://www.kingarthurflour.com/blog/2015/08/11/sourdough-baking-tips/

http://www.kingarthurflour.com/blog/2014/07/27/excess-sourdough-5-tasty-ways-to-use-it-up/

Super Healthy Pesto Rice

Today I made pesto brown rice. It was a crazy idea and I am glad I tried it. I made the pesto super healthy by using kale and cauliflower to make it. I took step by step pictures of the process tonight. I was going to enter it for a step by step recipe contest, but the deadline isn’t for a while so I think I will work on more ideas for entry.

Here is how to make Pesto Brown Rice.

First you will need 2 cups of brown rice, kale and a half a head of cauliflower. Some olive oil and garlic and salt and pepper and water for the rice also.

And a rice cooker with a veggie steamer and a blender.

The rest is explained with the pictures. And although I am going to take up a lot of data on my site to upload each one, I am doing it anyways, because my presentation side of open office keeps crashing on me, so I am unable to make the slideshow as intended. Sorry, I am going to work on turning a whole lot of pictures into slideshares, because they are supported by wordpress and I am running out of photo room, with that, heres a whole bunch of photos.

first measure your rice and de-stem your kale
first measure your rice and de-stem your kale
add water to rice, place kale in steamer
add water to rice, place kale in steamer
place cut up cauliflower into steamer tray
place cut up cauliflower into steamer tray
place rice bowl and steamer try into rice cooker
place rice bowl and steamer tray into rice cooker
food in the rice cooker
food in the rice cooker
press on
press on
press brown rice and wait until it beeps and its done
press brown rice and wait until it beeps and its done
place 1/3 cup olive oil, a tablespoon butter, 2 teaspoons of salt, dash of pepper and tablespoon of garlic seasoning into blender
place 1/3 cup olive oil, a tablespoon butter, 2 teaspoons of salt, dash of pepper and tablespoon of garlic seasoning into blender
when veggies are done place into blender with other ingredients on the bottom
when veggies are done place into blender with other ingredients on the bottom
blend into pesto. adding more oil if needed.
blend into pesto. adding more oil if needed.
pour pesto into cooked brown rice in rice cooker
pour pesto into cooked brown rice in rice cooker
mix pesto well with cooked rice and serve.
mix pesto well with cooked rice and serve.

October 18th, 2015; Cooking with Limes

Well I have been created a few things yesterday and I did not share them on wordpress. Shame! So I need to tell you what I have been up to.

I had a whole bunch of limes yesterday, so I squeezed the heck outta them and made a ½ cup plus a few teaspoons of pure lime juice. I reserved the ½ cup for some lime candies and put the rest in a cheesecake mix.

Here is a picture of the lime massacre.

killing of the limes
killing of the limes

I made cheesecake yesterday with 2-3 teaspoons of lime juice, a tablespoon of sour cream, a whole package of lactose free cream cheese (all I get free from food bank) and then added in 3 egg yolks and 3 whipped egg whites were mixed in last. I think I should have only used 2 eggs, like I did the time before that I made cheesecake here.

Here is the link to the last time that I made steamed cheesecake.

http://momsorganicbohofoodfun.com/2015/09/29/steamed-low-heat-recipe-less-cheesecake/

This time, my cheesecake souffled up in an hour, then deflated on me, because I used too many eggs. But it still baked beautifully and it was really good, just a little over fluffy from 1 egg too much.

Here are some pictures of the cheesecake that I made yesterday.

homemade lime cheesecake
homemade lime cheesecake
first slice of lime cheesecake
first slice of lime cheesecake
first slice of lime cheesecake
first slice of lime cheesecake
perfectly fluffy inside
perfectly fluffy inside
perfect first slice
perfect first slice
adding graham crumble
adding graham crumble

I decided to use my homemade graham crackers that have gone stale, for a quick crumble on top, and I used pulsed cheerios with butter for the crust. Lol

I also made some homemade candy for Halloween. Although, I should have not used all the Lime juice that I had left, I did. And made a very very tart sour candy but sweet also. Almost burnt the sugar because my laser thermometer does not read the bottom of the pan of sugar, it reads the top. So my “wanted to be lime green” hard candy is not lime green, it is orange with green flecks in it. Very tart and very good. I am not a confectioner and I WILL NOT make pulled candy again. I am over it after sitting their with hot sugar and trying to make 4 spiders, after 4 spiders, I gave up. I will not be trying to make pulled sugar art in a while. It was more craft work then expected and with hot sugar no less, at least I had some silicon supplies and I WAS able to keep it hot for a while to pull and mold.

I have two pictures here of my process and I am sorry I wish that I had taken more. I have one of the spiders that I made (after someone ate a leg off) and one picture of pulling the sugar on my silpat with a crazy pastry tool I found in my kitchen drawer that worked surprisingly good for this experiment in pulled sugar.

Here are my pulled sugar pictures from making lime candy from scratch yesterday.

pulled sugar spiders
pulled sugar spiders
pulling lime candy
pulling lime candy

We also had Schwans Ravioli for dinner with my homemade jarred pasta sauce that I made the other day with heirloom tomatoes from the food bank. I also made 3 giant meatballs and served that with the meal.

Here is a picture of dinner.

homemade meatball and pasta sauce
homemade meatball and pasta sauce

From Scratch Cheesy Snack Crackers

From Scratch Cheesy Butter Crackers

Ingredients:

2 cups flour

1 teaspoon baking soda

2 teaspoons salt

1/3 cup cold butter

½ cup milk

3 tablespoons olive oil

½ cup shredded cheese or more

1 tablespoon olive oil

sprinkle of salt

Equipment:

Parchment paper

pastry cutter

mixing bowls

basting brush

small cups

cookie sheet

Instructions:

Prepare cookie sheet with parchment paper lining.

Sift Flour, baking soda, salt together in a large mixing bowl. Cut in cold butter with a pastry cutter. Add shredded cheese, pulse also with the pastry cutter until pea sized and small. In a small cup mix milk and oil together, then add to the flour mix and create a dough.

Taking a handful at a time, roll out dough with a rolling pin, as thin as possible. And using a small circle cookie cutter, cut out crackers from the dough. I used a 2 inch round.

Here is a picture of that step.

cutting out squares
cutting out squares

Then you need to take away the excess dough and fork the dough.

Here is a picture of the forking step.

'forking' step
‘forking’ step

Then you need to brush the crackers with olive oil and sprinkle with salt.

brush with oil and salted crackers before baking
brush with oil and salted crackers before baking

20151015_123038

Place unto lined baking sheet and bake a sheet at a time on the second shelf at a preheated 300 degree oven for about 18 minutes, or until golden brown. They will puff up a bit, but not if you stabbed them good enough with the fork.

Makes 100 crackers. (yes so you better have some time.)

plateful of cooling crackers
plateful of cooling crackers
perfectly stackable
perfectly stackable

From Scratch Graham Cinnamon Toast Crunch Cereal

Today I made homemade cereal. Not granola, oatmeal or muesli either. I made actual comparable to store bought in a box cereal. Actually it is better then store bought. Way better. My husband and son approve and they would be honest if they did not like it at all. In fact they tell me all the time when I mess up, but today I did fairly well. Honestly my husband said I had a pretty productive day. I started the day making some homemade throat lozenges for my son with infused Rose Hips and fresh lemon. They turned out so good, that it lifted my cooking confidence to try making homemade cereal.

Here is a picture of them;

rosehip and lemon throat lozenges
rosehip and lemon throat lozenges

I ended up cutting them into shard like pieces after melting my rose candy mold, not the brightest idea to pour hot syrup unto something not silicon. But I found some silicon fast and made 4 parchment paper layers of glass shard shaped lozenges. I also managed to pull one into a ribbon shape for the fun of pulling sugar; and having a rare chance to play with it I decided to shape one piece.

Anyways that was a part of my day, the Rose Hip lozenges. But this post is about the cereal. I made cereal today, gosh darn it and it was good. I researched all kinds of homemade cereal recipes last night and came up with the amazing conclusion that cereal is just cut up pie crust.

Yes, you did not read wrong, I said it, if no one wants to admit it, I will, HOMEMADE CEREAL IS JUST CUT UP PIE CRUST! Btw, if you are a home cook and have not conquered pie crust just check out my post here.

http://momsorganicbohofoodfun.com/2015/04/04/pie-crust-101/

I love pie. And even more I love making pie crust, so making homemade cereal for my boys seemed like the most amazing idea ever, before I started it. Now I realize that buying Organic Cereal may be easier then making it, but at least I gave it a good run. Not to say that I will not do it again, my husband loved it, but it is work. I guess just about the same as if you were to lattice a pie crust, just about the same work as that; times as many batches as you decide to make. Today I made 2 batches and I have a ton of leftover to make in the morning fresh, if I want to roll it out.

I made Graham Flour cinnamon crunch, Boho mom style. I used about a cup of Organic Graham flour from Bob’s Mill brand and used Whole Wheat King Arther Flour for the rest of the flour. I used about 2 ½ of whole wheat with about another ½ cup for rolling out. I made it with all butter, although some recipes do say other things to use.

I actually made a ‘Graham spice-sugar’ blend in a small jar with some cinnamon, the graham flour, some white sugar, some brown sugar, nutmeg, and a dash of ground ginger. I then mixed all that together well in the jar, before I added it to my whole wheat flour. I also added a dash of salt here to it all while sifting together the flour mixes. I then crumbled in the butter about 1/3 of a cup, just as if I was going to make a pie crust. Then I added about a ½ a cup of whole milk with some vanilla in it. And formed a large dough. Then I added more flour to it, to roll it out and broke off a little bit of it,( it made a lot), and rolled it out.

cutting the first batch of cereal
cutting the first batch of cereal

Then I took a ‘play-dough’ cutter aka my new pastry cutter and cut it into shapes and ‘forked’ them. Then carefully I placed each one unto a baking sheet with parchment paper. Brushed with butter and sprinkled with spiced sugar. Now I may have said all that in a few sentences, but man that was the most tedious part of making cereal.. shaping it, and dusting it. But otherwise, it was fun with dough, just as I like it. I baked them at 300 for about 10 min, they were so thin, that I burnt a few with each batch, even under did a few in each batch, but the ones that came out crispy and perfect, my husband could not get enough of.

I know a dish is a good one if my husband tells me to take it away from him, aka he could eat it all in one sitting. The best part is, is that this cereal is meant to be eaten in a few sittings. A whole lot of work, for a few bowls of yumminess. But oh so good homemade from scratch yumminess.

homemade graham cereal
homemade graham cereal

And now that I know that all cereal is is pie crust, I came to realize that I do like the idea of always having it homemade. I guess despite all the work, I may be making homemade cereal a whole lot from now on. =) ❤

Here are some great links for ‘recipes’ if you still don’t understand that cereal is just cut up pie crust.

http://www.oprah.com/food/Cinnamon-Toast-Crunch-Recipe

http://www.runningtothekitchen.com/vanilla-almond-cereal-puffs/

Love Boho mom

9/30/15 Chicken Garlic Alfredo

Last night I made chicken Alfredo for dinner. I have never made this before for the boys, I have made alfredo noodles for them before, but not egg noodles and not with diced chicken. I was really happy to be making this because it is one of my favorite meals. For being one of my favorites we do not eat it often enough.

Our family has a little bit of an habitual carb routine; and noodles are like the last carb on the totem pole of what we make, so I am trying to incorporate pasta more into our cooking, since I love pasta. We have a bit of a routine of bread, potatoes and rice and now that I am mixing in pasta into our diets, it will stretch out the use of the other carbs.

I just so happened to get a jar of Alfredo from the food bank, and this was the basis of the idea for this meal. I was super excited when I saw it there, and I had been dreaming of Alfredo chicken ever since. I got my large bag of chicken breasts from Schwans this month so I was really excited to cook it up with some fresh garlic and Alfredo sauce. If I had a working ‘high temperature’ oven, I would make chicken garlic Alfredo pizza which I LOVE, but my oven breaker is now the culprit and god knows if that will ever get fixed.

Here is the post on that awesomeness. Its one of my favorite pizza’s that I make.

http://momsorganicbohofoodfun.com/2015/07/24/72315-garlic-alfredo-chicken-pizza-homemade/

Anyways, since my chicken breasts are frozen ‘hockey pucks’ in the bag, I had to boil them first to get them cooked nice and ready. I have been making a habit of boiling chicken before I do anything to it, both to defrost it quick and to ensure that however I cook it, that it is cooked. The other day I made fried tempura chicken nuggets (I did not post it..shame) and used this chicken and prepared it the same way before I covered it in tempura and fried it. Anyways, after I boiled the chicken and let it cool down I diced it up into small pieces. I had about 3 pieces out and I had plenty of chicken diced and ready to grill.

First I put some butter into my hot cast iron pan, then I put some fresh garlic through my garlic press, and threw the whole clove into the pan, then I added the diced chicken and grilled it until I had nice grill marks on it on a few sides. I also added some Italian seasonings here and some salt and pepper. After it was grilled nice, I added some whole milk into the pan, to ensure that the chicken would not dry out on me.

While I did all this I boiled some cheap egg noodles. I actually had a few dollars and was able to get 3 bags of egg noodles for .80 cents each at my local health food store, from their bulk section. I boiled 2 bags worth and saved the last one. I was able to drain them fast and then add the bottle of Alfredo sauce from the food bank, I also mixed in the garlic grilled chicken and then reduced a bit milk with some Parmesan cheese, and served it with some mozzarella sticks that I made with egg roll wrappers. The mozzarella sticks were a bit oily and should have been done in the oven probably, but I also had the egg roll wrappers from the food bank and wanted to make another side to the chicken and pasta.

I had already ran out of fresh veggies by last night, so I am going to the food bank today to go stock up on veggie sides that we love to have with every meal.

Here is a picture of the meal.

pot o pasta and chicken
pot o pasta and chicken
egg roll wrap mozzarella sticks
egg roll wrap mozzarella sticks
my second plate
my second plate

 

Steamed low heat Recipe-less CheeseCake

Yesterday I made homemade cheesecake. I made up the recipe from watching several vidoes online for the technique and ingredients. I only decided to make it because I got a package of cream cheese from the food bank on Friday, so I decided to use the whole thing for this.

Here are the ingredients I used for this cheesecake; 7 ounces of cream cheese, 1/3 cup of sour cream, splash of lime juice and zest (I am out of lemon’s), 2/3 of a cup of powdered sugar, 3-4 tablespoons of corn starch and 2 eggs separated, and some blended animal crackers with butter for the crust.

Here is how I made it. I blended the crackers and butter first in my blender and then pressed it into a greased cake pan. I do not have any spring form pans yet, so I used what I had. I par-baked it in my faulty oven for about half an hour until it was nice and set. Then I let it cool while I made the filling.

I used special technique whilst making this, and god knows if what I am doing is culinarily a technique or just something I made up, but it worked for me. I separated the eggs first. Then mixed the rest of the ingredients except the eggs, until it was fluffy like a frosting, then I thoroughly blended in the egg yolks until I could not tell the mix had them. Then I whipped the egg whites until it was fluffy. I had 2 large local eggs from the food bank, so the eggs whites were great to use. Not only did they age at the food bank, but they were larger then the eggs I bought on food stamps so I was able to use only 2 and it worked fine. Then I folded the egg whites into the rest of the filling and then poured it unto the crust.

Here is where I used more technique and at least I have seen this one done for cheesecake.

I created a water bath, in a large pan and placed the cheesecake pan into it, then I covered it in tinfoil. I baked it aka steamed it in a low temperature oven, since my oven will not go too high, for an hour. Then I took the steamer-tinfoil off and let it bake for another 1 ½ hours on low, until it was set. After a while it even got a nice golden look on the top and I knew it was done. We let it cool for an hour then cut into it, it was perfect!

Here are some pictures of the final product. I am so glad that It worked for me.

first slice of cheesecake
first slice of cheesecake

Aviary Photo_130880237671641678

perfectly set cheesecake
perfectly set cheesecake

9/22/15 Vanilla Ice Cream Cups

Happy Birthday Boho Dad! ❤ ❤

Today I made Ice Cream cups. The other day I was thinking of making them and now that most of the berry curd-meringue treats are eaten, I decided to make another dessert for the family. That and its my husbands birthday tomorrow, so I wanted to have something special to snack on anyways.

I had the idea from a recipe from the Pioneer Woman’s show, she made cookies and cream cups in the freezer easy to eat for her boys before she took her girls on a college trip. It was such a great idea; to have already made, ready to eat ice cream cups. I decided to make my own version with what I had.

I did not have Oreo cookies, or anything like them. But I did have leftover pulsed animal crackers from the other day when I made curd bars. So I used that with some melted butter and a bit of shortening and I crumbled in the fat with a pastry cutter. It was a good consistency then I put it into cupcake liners into a cupcake pan. It filled up about 2/3 of each cup. Then here was the fun part.

I took a round ice cream scooper, an old fashioned one, as a presser to mold my cups. I pressed the crumble into the foil liners and made walls with the round edges of the scooper in each one. I thought I did pretty well, and I had some really smooth looking cups here. I wish I would have taken pictures of this step.

Then I froze the cups until they were set. Then I took the giant vanilla ice cream bucket we got from schwans out and I used the nice round ice cream scooper to put a scoop into each cup. Then I smoothed the ice cream down with a bit of finesse and pressure from the scooper and made each top smooth. I made sure to try and make the ice cream touch all sides of the cups in this step.

I also had defrosted and slightly heated up some raspberry and blackberries from my schwans frozen bag of them and then I scooped 2 berries unto each cup and some leftover berry juice. Then I froze them until they set again.

Here are some pictures of how they turned out.

ice cream cups in molds
ice cream cups in molds
topped with berrys
topped with berrys

Aviary Photo_130874464224515040