Derby Day Pecan Ice Cream Ball

This is a great make-ahead dessert! Perfect for the Derby or any day!!

Make the nuts ahead or purchase store bought nuts and assemble each pecan ball in advance of your event.  

Vanilla ice cream covered in toasted, salted, buttery pecans… floating on a pool of caramel, topped with chocolate fudge, bourbon whipped cream, a mint sprig and a cherry.

For this recipe, make sure you have ample freezer space.  The prepared ice cream pecan balls will be made ahead and wait in the freezer until ready to serve.

Ingredients:

4 cups of roasted chopped pecans-available at Kroger or make your own. 

Good Vanilla Ice Cream (I used Kroger Private Selection Country Vanilla-it’s my favorite)

Hershey’s Hot Fudge 

Hershey’s Caramel Sauce

Whipped Cream-

1 1/2 cup Heavy Whipping cream

1/4 cup confectioners sugar

1 ounce bourbon

Maraschino Cherries 

Fresh Mint Sprigs

For homemade: Roasted Buttery-Salted Pecans (make ahead):

Use 4 cups of chopped pecans

2 Tablespoons melted butter

1 teaspoon sea salt

In a small bowl, pour melted butter over the chopped pecans. Stir to coat.  On a parchment lined baking sheet, spread the nuts, sprinkle with the salt. Bake for 15-20 minutes on the middle rack of a preheated 300 degree oven. Allow nuts to cool to room temperature, before storing in an air-tight container.

Assembly:

Use a freezer safe plate or deep plastic container to place finished pecan balls upon after making. Again, be sure to have freezer space to store the prepared pecan balls.

Using 1 cup of the chopped buttery salted pecans and place on a rimmed baking sheet in one even layer.  Set aside.

Using a medium scoop (1-per serving), scoop 6 ice cream balls. Roll each scoop of vanilla ice cream in the chopped nuts.  Working quickly. press gently to adhere the nuts to the ice cream.  Replenish nuts as necessary.

Place the prepared ice cream pecan balls into the freezer right away to firm up-leave pecan balls in the freezer-covered, until ready to serve.

For Bourbon Whipped Cream:

Mix 1 1/2 cup heavy whipping cream, 1/4 confectioners sugar, 1 ounce bourbon. Mix on low, then high until whipped cream thickens

When ready to serve, on a plate or shallow bowl, add 2 Tablespoons of caramel onto the plate. Place the pecan ball on the caramel. Top pecan ball with 2-3 Tablespoons of hot fudge (gently warm chocolate in microwave if desired) top with bourbon whipped cream, mint and cherry…

Enjoy!!

Derby Day Pimento Cheese Spread

Derby Day Pimento Cheese Spread 

Karri Perry| Blue Ribbon Favorites

Ingredients:

4 ounces softened cream cheese

1/4 cup mayonnaise (Duke’s)

1 cup freshly shredded sharp or extra sharp cheddar cheese-be sure to shred by hand the block of cheese (Cracker Barrel Brand)

4 ounces jarred pimentos-drained and chopped

1/2 teaspoon smoked 

paprika 

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon onion powder

2 teaspoons red wine vinegar

Directions:

Stir together the softened cream cheese and mayonnaise.  Add the salt, pepper, smoked paprika, and onion powder. Stir to blend. Add the red wine vinegar, stir to combine. Fold in the shredded cheese and chopped pimentos.  Refrigerate for 2 hours to allow flavors to develop. Serve with crackers, or celery. Keeps for up to 3 days refrigerated in an airtight container.

Carrot Cake Trifle

This recipe can be made in a 9x13 baking dish, turned into a trifle, or as cupcakes, or a three-layer stacked cake.

Prize-Winning Carrot Cake as a Trifle

Karri Perry-Blue Ribbon Favorites

Ingredients:

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 tiny pinch of ground cloves

1/2 teaspoon salt

***

3 large eggs-room temperature

2 cups granulated sugar

3/4 cup vegetable oil

3/4 cup buttermilk-room temperature

2 teaspoons vanilla extract

***

2 cups of finely grated carrot-  Food process once with a grater attachment and then a second time for finely grated carrot.

1 can (8 ounce) crushed pineapple, drained very well

1/2 cup flaked coconut-I use Baker's Sweetened Angel Flaked-in the blue bag.

1 cup chopped toasted walnuts (optional) Toast nuts in a 350 degree oven for 5-7 minutes, cool and chop before adding to the cake. 

Instructions for trifle:

Spray a 9x13 baking dish with nonstick spray. Set aside

For a traditional layer cake:

Line three 9-inch round cake pans with parchment paper and lightly grease/spray.  Set aside.

Stir together the flour, baking soda, salt, cinnamon, nutmeg and tiny pinch of ground cloves.  Set aside.

In a large bowl, with an electric mixer, combine the eggs, sugar, oil, buttermilk and vanilla, mixing together until combined and emulsified (smooth with no oily puddles).  Slowly add the flour mixture, stopping to scrape down the bowl.  Mix cake batter just until flour mixture is incorporated.

Fold in the grated carrot, pineapple, coconut and chopped nuts if using.

Pour batter into the prepared baking dish for trifle or equally into prepared cake pans.  

Cake pans: Bake at 350 degrees for about 30 minutes.

9x13: Bake 35-40 minutes or until a toothpick comes out cleanly from the center of the cake.

For 9x13: let cake cool completely before cutting.

Making the Trifle: Cut cooled cake into two-inch squares.  Fill a large clear glass trifle dish or bowl with a layer of cake. Add a layer of frosting (recipe below) Add a layer of cake, followed by frosting, ending with frosting on top.  

Garnish:

Edible Easter Grass-available at Target, and Amazon (I used Galerie brand)

Strawberry “carrots”  Candy coated strawberries:

White chocolate candy coating/melts-availale in baking aisle: white candy coating at Kroger, or orange candy melts available at Michael’s/Joann’s or online.

Orange food gel

Fresh-cleaned and dried strawberries

Plate with waxed paper

Follow package instructions to melt candy coating.  Add orange food gel to achieve a good carrot color. Dip each cleaned and dried strawberry into melted candy to evenly coat the berry. 

Let excess drip back into the melted candy coating. Rest finished berries on a waxed paper-lined plate.  Let coating set-up, then place “carrots” on top of trifle to garnish.  Store extra dipped berries in the refrigerator.  Top trifle with edible grass and strawberry “carrots”. Refrigerate until 1 hour before serving. Can be made two days in advance.

Layer Cake:

Remove cakes from the very warm pans after 10 minutes AND remove and discard the parchment paper.  Let cool.

Once cakes are at room temperature, spread the frosting between the cake layers, on the sides and top of cake.  This is not the final coat, this is only the crumb-coat.

Chill cake in the refrigerator for 30-60 minutes, then apply a final coating of the frosting, add nuts to the sides for garnish. 

Refrigerate cake overnight, up to 24 hours and then serve. 

** For cupcakes, this recipe makes 36 cupcakes.  Use cupcake liners, fill cups 3/4 full, bake for 17-19 minutes, or until toothpick comes out clean.

Fluffy Cream Cheese Frosting

Ingredients
(I usually double this for a three-layer cake)

1 stick of softened butter (8 TBS)
1 brick of softened cream cheese (8 ounces)
3 cups of powdered sugar

1 small tub (8 ounces) of whipped topping

pinch of salt

2 teaspoons of vanilla extract
1/2 cup chopped toasted walnuts-for layer cake sides

Whip butter until smooth and airy, add softened cream cheese, mix until smooth. Add salt and vanilla and sugar.  Fold in the whipped topping—this lightens the frosting.

(If frosting is too thick, add 1 teaspoon of milk or cream at a time until desired consistency is reached.)

Refrigerate the frosted cake, cupcakes or prepared trifle until one hour before serving. 

*Can be made two days in advance, the flavors develop in the refrigerator-it’s delicious the same day-and even better after 24 hours of refrigeration!

Butterscotch Blondies

 

Butterscotch Blondies

Karri Perry-Blue Ribbon Favorites

1/2 cup softened butter

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1/2 teaspoon salt

1/2 teaspoon cinnamon 

1 teaspoon baking powder

1 1/2 cups all purpose flour

11 ounces-(1 bag) butterscotch chips

1/2 cup chopped-toasted pecans-optional 

8x8 baking dish-lined with parchment-and non stick spray

Bake 350 35-40 min

Cream butter, and sugars together…add eggs salt, cinnamon, mix…add flour, baking powder. Mix to combine, gently fold in butterscotch chips and pecans. Pour evenly into prepared baking dish-batter will be thick.  

Bake 35-40 mins (until golden and set-a toothpick will come out cleanly) at 350-on middle oven rack. 

Cool completely before cutting.  Use parchment to lift blondies out. Cut into 16 squares.

To fancy-up these butterscotch blondies, add a dollop of vanilla frosting and a candy egg… perfect for any springtime dessert table.

Homemade frosting:

4 Tablespoons softened butter

1/2-3/4 cup confectioners sugar

1/2 teaspoon vanilla

Pinch of salt

Stir butter until creamy, add confectioner’s sugar, vanilla and salt.