Introducing our spooky but tasty Halloween menu!

Our seasonal Halloween menu is back this year, but for a limited time only!

A very popular item made its way back onto the menu this year, Chocolate Maple Toffee popcorn. A light but tasty snack that is full of flavor, and is an easy and festive crowd pleaser.

Of course, we couldn’t forget Halloween Whoopie pies! Dark chocolate cake made with vanilla bean marshmallow cream, and decorated in orange sugar; this treat is amazingly delicious and adds flair to any array of festive snacks and desserts.

To download a PDF of the menu, click here.

 

 

 

 

Caramel Apple Cider Floats

Although it’s in the 90’s outside and our AC is cranked up high, Autumn is in the air. I know we are ready for a change of season to start enjoying pumpkin lattes, pumpkin doughnuts and pumpkin.. well everything! Since it is still a bit too hot for all that, here is a refreshing recipe to get us in the fall spirit. Sipping a Caramel Apple Cider Float will definitely do the trick, and keep us cool for the last few days of summer. Enjoy!

Caramel Apple Cider Floats

Ingredients:

3-4 scoops vanilla ice cream

1 cup apple cider

1/2 cup ginger ale

2 Tbs caramel sauce, plus more for drizzling

cinnamon

Directions:

1. Drop 2 scoops of vanilla ice cream into your glass and top with a sprinkle of cinnamon.

2. Add 1-2 more scoops of ice cream

3. Pour in 2 Tbs caramel sauce

4. Slowly add the apple cider and ginger ale

5. Top with additional caramel sauce and cinnamon. Enjoy!

Happy Birthday BCW!

Buttercream Wonderland has turned 1! We have officially been open for one year, and so many exciting things have happened in that time. From starting the year with our first article in the The Metropreneur, to being the a VIP sponsor at the Make-A-Wish Foundation’s Walk for Wishes this summer, we have been busy! Not to mention the countless desserts that have left our kitchen. It was a great year, thank you so much to all our fans and supporters! Here’s to another year of of making life sweeter!

We SCREAM for ice cream

Summer time = ice cream time. Lots and lots of ice cream. We are having a great time at BCW playing with our ice cream maker, and have come up with some awesome summer treats. In fact, we even added one of these to our menu for the first time, our sweet corn ice cream. I can’t share that recipe with you but I WILL share another favorite. If you do not have an ice cream maker, you can just freeze the mixture for a few hours until it reaches your desired level of “frozen.” I have to warn you though, the texture and consistency won’t be the same, but you still get all the flavors. This recipe for Strawberry Rhubarb ice cream is special. It asks for more rhubarb then most recipes, making in extra tart, and is topped with freeze dried strawberries. The strawberries give it a boost of fruity sweetness and an added crunch. There is no better time to enjoy these fresh summer fruits, so get to it!

Strawberry Rhubarb Crunch Ice Cream

Ingredients

1 ¼ lb trimmed rhubarb

¾ cup + 3 TB sugar

2 TB water

8 oz strawberries (puréed)

1 cup heavy cream

½ cup whole milk

Freeze dried strawberries

Directions

1. Combine rhubarb, ½ cup sugar and the water in a saucepan over medium heat.
2. Boil, reduce heat to medium low and simmer.
3. Stir frequently until rhubarb is very tender, about 12 minutes. Remove from heat and set aside.
4. In another sauce pan, heat cream and milk over medium heart. Do not let mixture boil.
5. Remove from heat, add remaining sugar and stir until sugar dissolves. Cool mixture to room temperature.
6. In a large bowl, combine rhubarb, cream mixture and strawberry purée. Cover and chill at least 2 hours, preferably over night.
7. Freeze mixture in your ice cream maker according to manufactures instructions.
8. Add the freeze dried strawberries right before eating (sprinkle on top) to give them that extra crunch!

Paleo cookies.. or just cookies?

We have been receiving a lot of custom orders the past few months for items not on our menu. One of the most challenging was for a good friend of mine.  She is an avid CrossFit fan and eats healthy to make her body strong and fit. With much more willpower than I can claim, she asked me to create custom cookies that were approved for the Paleo diet.

A dieter on Paleo eats wholesome foods that our hunter-gatherer ancestors thrived on. Dairy products, cereal grains, legumes, refined sugars and processed foods are not on the menu. That means no milk, flour, eggs or butter. Yikes! I will admit, how a cookie would taste with out these ingredients scared me a little (ok a lot). To makes the cookies Paleo friendly I swapped almond meal for the flour and coconut oil for the butter. A variety of recipes were on the testing schedule but my absolute favorite is Strawberry Vanilla Macaroons.  My worry was these would just taste like a granola bar, but I can happily say they do not. Organic coconut, raw honey and freeze dried strawberries combined with the coconut oil to create a truly unique cookie. The sweet strawberry flavor stand out vibrantly and the finely shredded coconut gives them light chewy texture. These are not “healthy” intimations of yummy cookies. They are cookies worthy of any dessert tray. 

A special thanks to my friend for throwing this challenge my way. If any of our readers are interested in purchasing Paleo cookies, shoot us an email. In addition to the Strawberry Vanilla Macaroons, we have a Paleo Chocolate Chip Cookie in the works that you won’t want to miss.

Summer is here at last!

It’s finally warm outside, finally sunny, and our summer menu is finally here! I will keep this brief since we chatted about it last month, but we have so many exciting items for summer it is worth mentioning one more time. Remember when I said you will be seeing traditional summer flavors in a new way? Well, here they are. Key Lime Pie .. is frozen, put on a stick and dipped in chocolate to be eaten like a Popsicle. Blueberries and cream are baked into crunchy cookies. The makings of s’mores are swirled into bark, and sweet corn finds its way into ice cream. That is just the beginning, check out the entire menu, now available, to see it all. So, classic flavors, unexpected bites. This seems to be a trend around here doesn’t it 🙂

Welcome back sunshine ~

Dessert for Breakfast

I am often guilty of having dessert for breakfast. Starbucks has fresh fruit, yogurt and now egg white wraps on the menu for breakfast. Thank you Starbucks, but the cheesecake brownie looks like a better way to start MY day. I know, it’s a bad habit and usually I do grab the fruit or a protein bar, so when I found this recipe in Food & Wine I had to share. It highlights the uber trendy chia seed, soaking them in almond milk to create a pudding. Chia seeds have been all over health food blogs and magazines and are starting to hit the mainstream.  These high-fiber seeds are said to help ward off hunger and give endurance to their eaters. What I love most about this recipe is the prep. You mix the chia seeds, almond milk, a little agave nectar (or honey) and some lemon zest and leave it in the fridge over night. While the seeds soak, the milk thickens and what you get is a thick pudding with a texture similar to tapioca. Food & Wine suggested adding diced mango, orange segments and slivered almonds to the top. I did just that, and it was delicious. I was hesitant at first since I am not a fan of almond milk, but all the flavors came together so smoothly it tasted like something I could have for dessert. In fact, I did later that night. The fruit and nut combo worked beautifully, but next next time I am going to try blueberries with the almonds. Maybe even some pomegranate. Now that is one heck of a super food.

Recipe and Photo located @

http://www.foodandwine.com/recipes/chia-seed-pudding

Dessert for 1 (or 2) ~ Apricot Pound Cake

Doing what I do, my family tends to have a lot of desserts at home. It is perfectly normal to have homemade ice cream, a 6 layer cake, and fresh chocolate chip cookies all at once.  As much as we love dessert, that is even too much for US to eat.  I know a lot of couples and single friends who hesitate to order dessert because really, what are they going to do with an entire cake? We hear you, and are putting together a line of desserts made especially for households of one or two. The first addition is Mini Apricot Butter Pound Cake. We take buttery pound cake made with Apricot Brandy, use a biscuit cutter to make single portions, add a tangy apricot filling, & ice it with Apricot Buttercream. It is served with a side of with Honeyed Apricots that can top the cake, or be saved to enjoy later. What I love about this little cake is that it sits right on a dessert plate, is as delicious and sophisticated as everything we offer, and easy enough to eat in front of the TV  when you’re watching The Big Bang Theory. At BCW we have always said that we wanted the luxury of dessert to be part of everyone’s daily lifestyle. You don’t need a special occasion to eat a beautiful dessert. Make Thursday night special. Enjoy everyday. This cake will help you do that, and more single portion treats are on the way!

Apricot Buttercream Cake for 1

Ready for Summer

Tags

dessert, vanilla ice cream

I don’t know about you, but at BCW, we are ready for summer. SO ready in fact, our summer menu is locked, loaded and ready to go. Although there are a few more weeks to order from the spring menu, we are already excited to share our summer creations. Traditional summer flavors inspired this menu, and you will see favorites like blueberry, key lime, smores, pineapple and watermelon. Of course, don’t expect a blueberry pie. Summer flavors are getting a redesign, and the results are fun, surprising and delicious. Here is a teaser of what’s to come

Remember the Drumstick ice cream cone? Vanilla ice cream covered in chocolate and nuts, with caramel in the middle? Meet the Drumstick Cupcake: A vanilla cupcake filled with caramel sauce, topped with vanilla buttercream, chocolate, and salted roasted peanuts.

 

 

 

 

See you soon summer!!

Spring is here at BCW!

Happy Spring, our new menu is here! This spring at BCW it is all about bright flavors that are sure to chase away the winter blues. You will find a lot of citrus, some exciting floral notes, and spring favorites like carrot and coconut. We turned carrot cake into a jam to top shortbread cookies, added a ginger spiced carrot puree to custard pie, and turned a coconut pound cake into a cupcake. Spring flavors yes, traditional desserts.. not so much. Poppy seeds also make a duel appearance this season in our Orange Poppy Meringues and Poppy Seed Cupcakes that are spiced with cardamon and topped with almond buttercream. I don’t know about you, but I am ready for the cold to be gone and the sun to come back to Columbus!  Try any of our new items, and I bet you will feel a little warmer 🙂