Day 20 of 20! (4/20 Foods) – Milk and Cereal Ice Cream

We’re finally here! Day twenty! And our last recipe is another inspired by recipe, if you didn’t know already, we LOVE Gilmore Girls, and a couple months ago we decided to make some ice cream flavors inspired by our favorite show, so while the official title of this ice cream is Milk and Cereal Ice Cream, we like to call this ice cream, the Logan Huntzberger Special.

logan

On one of their dates, Logan and Rory break into the Yale cafeteria for ice cream and Rory notices the cereal section completely full. Now in the episode, Rory is excited about Cocoa Puff, but there was just something about Fruity Pebbles that screamed Gilmore Girls, so here we are. Our last day of twenty days of 4/20 and mixing it with one of our favorite shows. Hopefully you will not only enjoy this recipe but the 19 other we’ve already posted!

Fruity Pebz Ice Cream

 

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Day 13 of 20 (4/20 Foods) – Cinnamon Rolls with Bacon

Cinnamon Rolls

Here we are! Day thirteen! We’re almost there. and today we have another easy almost homemade recipe. Eventually we want to take a stab at fully homemade cinnamon rolls but until then, these will have to suffice.

I mean, is there anything better than bacon and warm cinnamon rolls? These two make a sweet and salty, deliciously warm combination that makes our mouths water just thinking about it.

You can use any brand of store bought cinnamon rolls but we highly recommended, if it’s available Pillsbury Maple Brown Sugar

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We actually have another recipe using these bad boys, but that’s not for a few more days. But until then, let our scrumptious bacon rolled cinnamon rolls tide you over.

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Day 7 of 20 (4/20 Foods) – Chocolate Whipped Cream and Fruit

Chocolate Wipped Cream

Day Seven! Woo Hoo! A week of recipes. Some are obviously easier than others but this is one of are favorite go to munchie snacks. You can’t go wrong with flavorful whipped cream and delicious berries.

Again, you can obviously adjust the sweetness and chocolatey-ness of this but we found this was our perfect combination. Now, if you’re truly that lazy and can’t be bothered to make this, you can always enjoy some chocolate reddi wip. But trust us, this is the way to go.

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Fruit Handpies (Homemade Poptarts)

We’re on our Gilmore Girls kick here and what’s more Gilmore than poptarts? Literally nothing. One of the promo’s was literally a tray of poptarts and an apple. And we all know where that led….but let’s stay on target.

So if you like Gilmore Girls like we do, you know that poptarts are staple in the Gilmore Household.

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And like with our fried rice, we knew that when the revival came out we wanted to make as many Gilmore Girl inspired recipes that we could. And what’s more Gilmore than poptarts?

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Of course, buying poptarts is the easy solution but making them really isn’t as hard as it seems. Trust us. We use store bought pie dough and if you really want to take the easy way out you can buy pre-made filling at the store, and frost these with store bought icing. But we suggest at least trying them once like this.

Because once you have a homemade poptart, it’s REALLY hard to go back to the store bought kind.

Homemade Poptarts

Look at those beauties. And let us be real with you, these taste as good as they look. Buttery, flaky pie dough and a warm fruit filling? Topped with a homemade glaze? Seriously what could be better than that? Besides Gilmore Girls coming back for another season? The answer is homemade poptarts!

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Large Sugar Cookies

It’s January! A new year! And that means new recipes. And the best way to start out the new year is with a delicious sugar cookie. One of our favorite types of cookie is those perfectly large, round, sugar cookies you find in the bakery. For this recipe we actually doubled the original recipe so there would be more cookies to enjoy. You can certainly cut this recipe in half but if you want more cookies, we suggest going  with the recipe as it’s written below.

The lemon zest is also totally optional but we recommend leaving it in because it gives the cookies a little extra ‘something’. And if you have Meyer Lemons, that’s even better. You know how much we love our Meyer Lemons here. Get zesty!

Also a fun fact about Sugar Cookies, they date back all the way to the 1700’s in Nazareth Pennsylvania, where German Protestant settlers created a round, buttery, cookie known as the Nazareth Cookie. This cookie actually became the ‘official’ cookie of the State of Pennsylvania. And then in the 1930’s sugar cookies gained popularity in America when children would leave them out for Santa as a midnight treat. Lucky Santa! Let us know how you enjoy these sugar cookies!

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S’more Brownies

 

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Are you missing the summer months? Are you a camper who dreams of the perfect s’more? Or are you a glamper like us who just loves the idea of a s’more? Either way these bumped up brownie s’mores are for you!

We love homemade brownies, but there is something about boxed brownies (specifically Ghirardelli’s) that really tickles our pickle. Of course, you can make your own brownies if you’re feeling especially Ina-centric that day, but boxed brownies are a perfectly perfect substitute. Amen.

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Traditional Tiramisu

Tiramisu trifle

Tiramisu trifle

Traditional Tiramisu

Hello All! It’s February! We have a lot of big things in the work, and we once again apologize for the lack of updates and recipes. But trust us, big things are coming. We have a lot in the works, and are working to make everything come together so we can share and grow Two Young Ladies.

But let’s get on to the good stuff.  Recipes! And today’s recipe is not only one of our favorites, it’s a real crowd pleaser. The recipe actually comes from our travels overseas two years ago to Europe. We started in Italy (Venice, Florence, Rome), then went to Barcelona, and ended up in London.

During our time in Rome, we went to the cutest little restaurant near the Catacombs. And while we were there with our tour group, we had the most amazing Tiramisu. And after a little sweet talking, we were able to get a general idea of what the recipe was, and now we’re able to share it with you.

While we chose to make our Tiramisu into a trifle, you’re more than welcome to make it in the traditional form. Either a 8×8 pan or 13×9 pan, it’s really up to you and how your want to layer it and how much you have. You can even do it in individual cups to be fancy!

Traditional Tiramisu

Traditional Tiramisu

Here’s a photo of us, in Roma, with our tour director, Andrea. We love him, and hope to go back to Italy to see him soon!

Roma

Tiramisu

Ingredients

  • 2-223g containers of Mascarpone
  • 6 eggs (yolks and whites separated)
  • 2-3 packages of lady fingers
  • 4 tablespoons sugar
  • 4 tablespoons unsweetened cocoa
  • brewed espresso (1 1/2 cup or 12 oz. water and 2 tablespoons of ground espresso)
  • 2 oz Kaluha

Step 1:

Leave Mascarpone out to come to room temperature, completely.

Tiramisu trifle

Step 2:

Then brew espresso and let it cool. When cool add a tablespoon of cocoa and 2 oz Kaluza. Mix and set aside.

Tiramisu trifle

Tiramisu trifle

Step 3:

Separate the eggs into different bowls. One of whites and one for yolks.

Tiramisu trifle

While separating eggs in the egg shell looks pretty (cause all the pros do that way) we recommend separating with your hands. SO. MUCH. EASIER.

Step 4:

In a stand mixer fitted with the whisk attachment, put in your egg whites and whisk on a medium speed. When the whites start to stiffen, add a tablespoon of sugar, and continue to beat until stiff peaks. Do NOT OVER BEAT.

Tiramisu trifle

Tiramisu trifle

Another tip, a lot of recipes says it only takes “a minute or so” for the egg whites to whip up, we think it depends on the machine. Our stand mixer definitely takes at least five minutes to get to stiff peaks. Don’t be alarmed if it doesn’t happen right away.

Step 5:

While the whites are working, whisk the egg yolks until their air rated. Add the remaining 3 tablespoons of sugar to the yolks and whisk until it’s fluffy.

Step 6:

To the yolk mixture, add the mascarpone and incorporate it with the yolks and sugar. Let it be creamy. Add vanilla.

Tiramisu trifle

Tiramisu trifle

Step 7:

Fold egg whites into mascarpone/yolks mixture. Be gentle. It’s best to fold the whites into the mixture in thirds.

Tiramisu trifle

 

Tiramisu trifle

Step 8:

In a shallow baking dish, put the espresso/cocoa/kaluha mixture. Lightly dip the lady fingers in. Don’t get too wet otherwise it will disintegrate.

Tiramisu trifle

(We apologize for the blurry photos, we’re still figuring out not only our new camera, but the lighting in our cave like apartment)

Step 9:

Layer lady fingers, fluffy creamy mixture and repeat.

Tiramisu trifle

Tiramisu trifle

Step 10:

Dust unsweetened cocoa over the top. Serve and enjoy!*

Tiramisu trifle

Tiramisu trifle

Traditional Tiramisu

Traditional Tiramisu

*For this particular recipe, we choose to make a simple whipped cream, and make that the last layer/topping. You’re more than welcome to do that, or leave it and serve it the traditional way.

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Chocolate Pecan Blondies

It’s Hump Day! And the only way to get through hump day? Blondies filled with toasted pecans and chocolate chips, these will melt in your mouth and make you feel like it’s Friday!

Blondies are basically a cookie that are made in a brownie pan, and give you a nice change of pace from the normal cookie or brownie. These blondies have claimed they have more fun than brownies, but there’s room for everyone in our hearts!

Chocolate Pecan Blondies

Ingredients

  • 2 Sticks Butter (Salted, Room Temperature)
  • 1 Cup Dark Brown Sugar ( Tightly Packed)
  • 1/2 Cup Bakers Sugar
  • 1 1/2 Tablespoons Vanilla Paste
  • 2 Extra Large Eggs (Room Temperature)
  • 2 Cups AP Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Kosher Salt
  • 1  Cup Pecans (Chopped)
  • 1 Cup Chocolate Chips

Step 1: 

Preheat your oven to 350°.

Step 2: 

In a stand mixer or medium bowl using a hand mixer beat together the butter, and sugars on high until light and fluffy, about 3 minutes.

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Step 3: 

Next, add the vanilla paste on a low speed.

Step 4: 

Add the eggs (one at a time) making sure your scrape down the sides of the bowl after adding each egg.

Chocolate Pecan Blondies

Step 5:

In a separate and small bowl, sift together the flour and baking soda. Then mix in the salt.

With the mixer on low, add the flour mixture in batches until fully incorporated.

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Step 6: 

Finally, fold in the chocolate chips and pecans.

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Step 7: 

Spray and 8×11 pan with baking spray then evenly spread out the blondie batter. Cook for 30 minutes.

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Allow to cool completely then cut into 12 perfect squares, or just eat it. Who cares about cutting equal pieces?

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Chocolate Pecan Blondies

Recipe adapted from The Queen

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Cream Cheese Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Hello and Happy New Year from Two Young Ladies! We’re sorry we’ve been MIA for awhile but you know how it gets at the end of the year? Things get crazy, but don’t think we forgot about our awesome followers. We’ve been testing and making tons of AMAZING recipes.

2015 was a great year, so much happened for both of us, and we’re truly, truly, excited to see what 2016 has in store for us and this blog. We have a ton of ideas, and things have been “cooking” for awhile. So stay tuned for what we have in store.

But onto the good stuff! A new recipe for a new year! We made this cake last year (LOL) when we had a surplus of blueberries. I mean, what better way to deal with tons of blueberries, then to make a delicious lemon and blueberry cake! This cake will please just about everyone, sweet blueberries mixed with that tart, yet sweet lemon? Our mouths are watering already!

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting 

Vanilla Cake:

  • 2 Sticks Salted Butter (Room Temperature)
  • 2 Cups Bakers Sugar
  • 4 Large Eggs (Room Temperature)
  • 1 1/2  Cake Flour**
  • 1 1/4 AP Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup Milk
  • 1 Tablespoon Vanilla Extract or Paste

Blueberry Compote: 

  • 1 18oz Container Fresh Blueberries
  • 1/2 Cup Orange Juice
  • 1/2 Cup White Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Cinnamon
  • 3 Tablespoons Cornstarch
  • 1/4 Cup Cold Water

Lemon Curd Frosting 

  • 3/4 Cup Lemon Curd
  • Two 8oz Packages of Cream Cheese (Regular)
  • 2 1/2 Cups Powdered Sugar
  • 1/4 Teaspoon Lemon Extract

To Make the Cake: 

Step 1: 

Preheat your oven to 350°.

Step 2: 

Grease (or spray) your 9 inch round cake pan.

We used a springform pan, but make sure your wrap the cake pan with aluminum foil so the cake doesn’t seep out.

If you don’t use springform pans and you grease with butter, don’ forget to flour and line the bottom with wax paper. You can also divide the cake batter between two cake pans as well.

Step 3: 

In a stand mixer fitted with a paddle attachment (or a large bowl using a hand mixer) cream the butter until smooth.

Step 4: 

Next, gradually add the sugar and beat until fluffy. About 3 minutes.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 5: 

One at a time, add the eggs making sure to beat well after adding each egg.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

TYL TIP: Lightly beat each egg before adding it to the mixture so you don’t have to end up over beating your batter! 

Step 6: 

In a separate medium sized bowl, combine the flours, salt, and baking soda. Mix well.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 7: 

With the mixer on low, add the flour mixture in batches until combined.

Step 8: 

Next, add the milk and beat well.

Step 9: 

Mix in the vanilla until fully incorporated.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 10: 

Pour the cake batter into your cake pan (or pans).

If you want to get fancy you can divide the batter among.

Step 11: 

Bake for 20 to 25 or until the middle is no longer jiggly and the cake tester comes out clean!

Let the cakes cool for ten minutes in the pans and then remove and let cool completely on a wire rack.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

(Almost perfect cake)

Blueberry Compote

Step 1: 

In a medium sauce pan, combine the blueberries, sugar, vanilla, cinnamon and orange juice. Bring to a boil.

Step 2: 

In a small bowl, mix together the cold water and cornstarch.

Step 3: 

Add the cornstarch mixture to the blueberries. Mix until combined.

Step 4: 

Cook over low heat until the mixture has thickened and coats the back of a spoon, about 3 to 4 minutes.

Step 5: 

Remove from the heat and and let cool to room temperature.

Lemon Curd Frosting

Step 1: 

In a medium bowl beat the lemon curd and cream cheese together until combined.

Step 2: 

Next add the powdered sugar and beat until smooth.

Step 3: 

Mix in the lemon extract.

TYL Tip: If you really want to punch up the lemon flavor at a the zest of one lemon! 

To Make the Cake: 

Step 1: 

If needed, evenly cut the cake and trim any unsightly bits.

Step 2: 

Take your frosting and frost one side of the cake. Working from the middle out.

Step 3: 

Next, add the blueberry compote, and again work from the middle out, spread the blueberry compote.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 4: 

Samdwich the other piece of cake on top of the prepared side. Begin to frost the cake, and then enjoy!

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

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Ginger Crinkle Cookies

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Ginger Crinkle Cookies

Today on the blog we have another delicious cookie that can be made for Old Saint Nick or Chanukah Harry. This recipe comes straight from my (Marlee) Grandma’s recipe box and we’ve take this old tasty classic and updated it just a smidge.

While using dried ginger is totally okay, using additional fresh ginger really gives these ginger crinkle cookies and extra kick of awesome and punch of flavor that they were missing.

Like our sugar cookies, the longer you bake these, the crispier they turn out. We prefer these cookies to be a little softer and more chewy, so we just bake them for less. And while the cookies turn out crispier, they aren’t hard to eat and the inside is still slightly chewy. Weird, yet delicious.

This dough is super easy to make and fun for the the whole family. As a child, I fondly remember making these with my Grandma Alyce and Grandpa Fred.

Auntie Alyce’s Ginger Crinkles 

Ingredients 

  • 2/3 Cup Vegetable Oil
  • 1/2 Cup Dark Brown Sugar*
  • 1/2 Cup White Sugar*
  • 1 Large Egg
  • 5 Tablespoons Molasses
  • 1 Tablespoon Fresh Ginger (Heaping)
  • 2 Cups AP Flour
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger (Dried)
  • 1/2 Teaspoon Cloves
  • 1 Tablespoon Pumpkin Pie Spice
  • 1/4 Cup White Sugar

Step 1: 

Preheat your oven to 350°F and line a cookie sheet with parchment paper.

Step 2: 

In a medium bowl, using a hand mixer, mix together the vegetable oil and sugars.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 3: 

Next, add the egg and beat it in until combined.

Ginger Crinkle Cookies

Step 4: 

Stir in the molasses and fresh ginger and set the mixture aside.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 5: 

In a bowl, sift together the flour, salt, baking soda, cinnamon, dried ginger, and cloves.

Ginger Crinkle Cookies

Step 6: 

In two batches, add the flour mixture to the oil mixture. You can start with a wooden spoon and then move to your hands. Knead the dough until all the flour is combined.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 7: 

In a small bowl, combine the white sugar and pumpkin pie seasoning.

If you don’t have pumpkin pie seasoning, you can totally substitute it for cinnamon.

Step 8: 

For the rolling process it’s really about preference and what size cookie you like. We went for just about a tablespoon of dough, which you roll into a ball and then roll in the cinnamon sugar.

Line up the ginger dough balls, and bake for 7 to 9 minutes. If you like crispier cookies (like Auntie Alyce did) bake them 11-13 minutes.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 9:

Remove the cookies from the oven and transfer to cooling rack. Repeat Step 8 until all the dough is baked.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

 

**If you want a softer chewier cookie do a full cup of brown sugar and exclude the white sugar. The dough will be super sticky, so add an extra tablespoon or so of flour and continue. Just be aware it won’t make the same dough as pictured!