Showing posts with label Christmas dessert. Show all posts
Showing posts with label Christmas dessert. Show all posts

Tuesday, December 20, 2011

Got Candy Canes? Cleo Coyle’s Candy Cane Frosting recipe for Cakes and Brownies

Got Candy Canes? Good! Set some aside in your cupboard for the coming months. Why? Because candy canes are very easy to find in stores now, and after the holidays are over, when the dreary months of January, February, and March settle in, you can bring them out and make this beautifully festive Candy Cane Frosting to cheer you up again. Just looking at this frosting lifts the spirits and the taste is fantastic.

Cleo Coyle, notorious
hoarder of candy canes,
is author of 
Coffeehouse Mysteries
While my recipe is very basic (crushed candy canes in a standard buttercream), I've made sure to keep my version light on the peppermint extract. The candy canes are crushed so finely that they give the frosting a gorgeous pink color. It's sweet and flavorful and perfectly complements chocolate so it's a winner on brownies as well as chocolate cakes and cupcakes. 

These brownies were featured in my holiday-themed Coffeehouse Mystery Holiday Grind as an invention of Tucker's, one of the beloved baristas at my fictional Village Blend coffeehouse. FYI...

If you're new to me or this blog, the Coffeehouse Mysteries are culinary mysteries set in a landmark Greenwich Village coffeehouse, and each of the ten titles includes the added bonus of recipes. To learn more about my Coffeehouse series, click here.

Cheers, everyone! I hope you're all
enjoying the holiday season...

Merry Christmas 
and Happy Chanukah!
~ Cleo 

Cleo Coyle’s
Candy Cane Frosting

This recipe is now archived. 

For a copy of my Candy Cane Brownies and Frosting recipe, stop by my website: Coffeehouse


The Origin of Candy Canes

In 1670, in Cologne, Germany, a choirmaster wanted to solve the problem of noise caused by children in his church during Christmas Eve services. He asked a local candy maker for some sweet sticks for them. In order to justify the practice of giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who paid visit to the baby Jesus. From Germany, the candy canes spread to other parts of Europe. Around 1882, people began hanging them on Christmas trees and in the early 1920s, Chicago confectioners the Bunte Brothers filed the earliest patents for candy cane making machines. (Source: Wikipedia)

Eat with Joy to the World!

~ Cleo Coyle, author of

My December 
Newsletter is out! 

11 Recipes plus CM News 
and contest updates...

To subscribe, send an e-mail
that says "Sign me up" to 

All subscribers are entered
automatically in Cleo's weekly drawings
for a free package of her premium
Coffee Picks.

To learn more about Cleo's bestselling
mysteries, click here.

Thursday, December 9, 2010

Avery Aames's Parmesan Gelato

What fun it is to come across a new recipe. As a writer, my creative mind is always thinking about story, story, story, but I truly enjoying cooking. I find it quite a serene pastime. To that end, I browse cooking magazines and websites all the time.

During the holidays, I’m always looking for something new to serve as a dessert after our traditional Christmas dinner of roast beef, Yorkshire pudding and string beans.

I’ve gone with apple pie with cheddar crust , pumpkin cheesecake, and mango chuntey with brie and fruit.

This year, I’m serving Parmesan Gelato. Yep. Gelato. I came upon a recipe in an old copy of Bon Appetit and decided I absolutely must test it out first.

Oh, poor me. LOL.

As many of us do, I tweaked it. Their recipe called for whole milk. I used 2%. Their recipe called for less Parmesan. I added more. I wanted this to taste like very cold cheesecake without the crust.

It’s quick to make. It doesn’t require any eggs or cooking.

And it was luscious. The salty cheese and sugar make a remarkable combination.



4 ¼ cups light [2%] milk

¼ cup plus 3 tablespoons heavy cream

¾ cup white sugar

1 cup shredded Parmesan


In a saucepan, combine the milk and cream. Heat the mixture over medium heat, stirring often, until it comes to a “strong simmer”.

Add the sugar and cheese. DO NOT LET IT BOIL OVER. Cook for 7-8 minutes, remove from heat and set aside.

Cool mixture for 2-3 hours.

Set up countertop ice cream maker. Pour in gelato mixture. Freeze/stir for 30 minutes.

Gelato may be served right away, but it will be soft. If you freeze the gelato completely before serving, you might want to remove it from the freezer to “soften.”

Delicious served with cookies or crushed dark chocolate.

[If you want a .pdf or recipe card of this recipe, go to my website. It'll be posted in a day or so.]

If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon.

And last but not least...Krista's new book is out this week. The Diva Cooks a Goose! Buy one, buy two. It's a delightful romp! Perfect for the holidays and beyond!!!!

And congratulations to Cleo. Holiday Grind is a Publishers Weekly bestseller!!!!