Here at the Kenmore Live Studio competition judges Kari Karch of the Kenmore Live Studio, Joe Giannini of Two Italians Deli and Pizzeria, and Tammy Green of ChicagoBites.com meet competitors Mark Beier of On The Go Health and Fitness and Mindy Gohr of Bittersweet Pastry Shop before they go head-to-head in this “gourmet convenience store dessert” edition of Cooking Combat. Watch to see who comes out ahead in this confectionery culinary collision!
First, Mark demonstrates how to make a cupcake sundae using only ingredients from a convenience store under a $25 budget. Watch and learn how to make a delicious dessert with a small budget using foods you can find at your local convenience store!
He then takes a break as “Kenny More,” the world’s first spokesmime (for a brand that speaks for itself), plays a marshmallow game with a lucky member of the audience.
Mindy takes the stage and demonstrates how to make a “Thoughts on a Candy Bar” Parfait using only ingredients from a convenience store under a $25 budget. This dish features a unique and creative Nerds® Brittle garnish! Watch to learn how to make a unique and delicious dessert on a small budget.
The judges then talk about each competitor’s dish before presenting the results of the “gourmet convenience store dessert” edition of Cooking Combat.
After the competition, Mindy delivers the Genius Tip of the Day. Watch to learn a new idea that could help you make a great dessert dish!
Both Mark and Mindy also talk about the new Kenmore Induction Cooktop they got to work on and explain why they enjoy using it while cooking. Watch to learn why chefs are raving about Kenmore’s Induction Cooktop!
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Recipe: Hostess ® Cupcakes Sundae
Chef: Mark Beier
1 1/4 cups unbleached, all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
Filling (To Be Used As Whip Crème Type Topping):
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme
Ganache (To Be Used As Hot Fudge):
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
Vanilla Ice Cream
This can be bought from the store
Place oven rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.
Place sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
Sift together the flour, baking soda, baking powder and salt in a bowl.
Beat the eggs into the chocolate with a mixer, then stir in the dry ingredients.
Divide the batter evenly between the prepared pans (~1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. The cupcakes will sink in the middle slightly. Cool in the pans for 25 minutes, then transfer to a rack and cool completely.
While cupcakes are cooling, make the filling. Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream. Beat in the marshmallow creme. Refrigerate until ready to use.
Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter in a saucepan until just boiling, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
Spoon a scoop of ice cream in a tall clear glass, place half of the cupcake in the glass, followed by a scoop of the filling and a tablespoon of the ganache, place another scoop of ice cream in the glass and repeat with the filling and the ganache.