Baklava Ice Cream: eCreamery & Greek Chic Cuisine
Our latest creamy creation is a collaborative masterpiece between eCreamery and our friend, Stephanie Patsalis. Founder of Greek Chic Cuisine, a line of authentic Mediterranean spices, oils and newly introduced cookbook, Stephanie gives a fun and contemporary Greek twist to stylish entertaining.
Each bite of our rich and flavorful Baklava Ice Creams is infused with Stephanie’s delectable blend of chopped walnuts, cinnamon and spices. It is now available for purchase in our Pick Your Pints section or in our Omaha, Nebraska parlor.
As a special treat, Stephanie has shared a recipe from her cookbook for her Chocolate Ouzo Cupcakes which are even more fantastic when paired with Baklava Ice Cream, may we add.
From our kouzina to yours:
Chocolate Ouzo Cupcakes
Recipe provided from the cookbook, Greek Chic Cuisine by Stephanie Patsalis
A moist, delicious, chocolate cake baked with a hint of anise-flavored Greek liqueur, called ouzo. This gives everyday cupcakes a definite Greek Chic twist. Your family will love them, especially the adults! You can use your favorite chocolate frosting recipe or the one offered here.
2 ½ cups all purpose flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup unsweetened cocoa
1 ¼ cups water
1 ¼ teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 teaspoon vanilla
½ cup Greek Ouzo liqueur
1 cup almonds, slivered
24 cupcake baking cups
½ cup butter, softened
½ cup unsweetened baking cocoa
3 cups powdered sugar
2 teaspoons vanilla
3 tablespoons milk
1. Preheat oven to 350° F.
2. In large bowl, beat sugar, eggs and butter with mixer on low speed. Add cocoa,
water, baking soda, baking powder, vanilla, flour, salt, and ouzo. Beat on high for
3 minutes. Divide batter into baking cups.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool
for 10 minutes in pan; remove from pan to cool for 30 minutes.
4. Frosting: in a bowl, mix butter and chocolate, using an electric mixer on low. Beat
in powdered sugar, vanilla, and milk until smooth.
5. Frost and sprinkle with slivered almonds.