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If you've never ventured down beyond the familiar shops and bars of East Carson street, you're missing out. Less than a mile from the South Side Works lies one of Pittsburgh's most famous shacks.

Ice Cream Cupcakes!

I know I don't do many "I Cooked" entries anymore, but I've just gotta do it this time!  One of my favorite bloggers in the world, Stef at The Cupcake Project, is hosting a contest with the folks at Scoopilicious for the best ice cream cupcakes. Not sure if many (or any) of you know this, but I'm somewhat of a cupcake freak.  I eat them, I bake them, I covet them.....

So diet, I beseech thy forgiveness.  But darnit, I'm makin' cupcakes.

The contest goes a little something like this:

1) I come up with a recipe for an Ice Cream Cupcake.
2) I blog about my recipe.
3) I post a photo on the Cupcake Project Facebook wall.
4) I eat every last one of the cupcakes I make.

So I did a lot of thinking, visited a few of the judges' blogs to determine proper brown nosing methods, and finally decided to stick with what I know: sweet, simple and satisfying.

What my mind and taste buds landed on was this:

Light 'n' Fluffy Strawberry Shortcakes!

Here's what you'll need for the Cupcakes (12 yield)

3/4 c. powdered sugar

1/2 c. cake flour

3/4 c. egg whites (about 6)

1/2 c. granulated sugar

3/4 tsp. vanilla extract

1/4 tsp. almond extract

1/2 tsp. cream of tartar

1/4 tsp. meringue powder (optional)

dash of salt

Preheat your oven to 375 degrees (note, this is hotter than for normal cupcakes which are typically baked at 350).  In a small bowl, combine your powdered sugar, flour and meringue powder and set aside.  Beat the egg whites at medium speed for 1 minute, then add in the tartar.  Beat at medium-high speed and gradually add in the granulated sugar, then the vanilla, then the almond extract, then the salt. Let this mixture beat at medium-high for about 5 minutes or until it starts looking like a meringue and begins to peak.  Gradually begin to mix in the flour/powdered sugar mixture until smooth.  It should look, feel and taste much lighter than your typical cupcake mix.

Spray cupcake tin with Baker's Joy (aka my best friend) and fill each tin to the very top with the mixture. Drag a knife through each tin to break up any air bubbles, then flatten the mixture so there are no peaks.

Bake 35-40 minutes or until golden brown.

Here's what you'll need for the Whipped Cream Icing:

1 c. heavy whipping cream

1/4 tsp. meringue powder

2/3 c. granulated sugar

Beat the cream on high and gradually sprinkle in the meringue powder. When it starts to peak, gradually add in the sugar. Continue beating on high for about 4-5 minutes and you're done! Easy peasy, lemon squeezey!

Here's what else you'll need:

1 container of fresh strawberries save 12 small berries whole, chop the rest

1 container of Breyers Strawberry Ice Cream (or your favorite brand -- just make sure it's got the delicious chunks in there)

After your cupcakes have cooled, use a cupcake corer (or a spoon, or knife, or whatever you've got handy...) to core a substantial chunk out of the center of the cake.

Then, take a few chunks of your chopped strawberries and set them in the bottom of the cored center. Take a spoonful of your strawberry ice cream and scoop it on top of the chopped strawberries, smoothing it out over the top of the cupcake.

If you'd like, drop a few more chopped strawberries on top of that. I didn't -- but after tasting it was thinking it might be good! Then, either with a piping bag or a spoon, ice your cupcake.  As a garnish, take one of your remaining full strawberries and slice it three times up the center, then twist it out in to a fan. Voila!

Now for the best part...... TAKE A BITE!  I assure you, you won't be sorry!

So there you have it, my entry for The Cupcake Project and Scoopilicious' Ice Cream Cupcake contest!  I hope you find it simple, sweet and satisfying as PID and I did!

Wordless Wednesday: MMMMmmmilkshakes.

Disclaimer: I'm going to start calling this Less-word Wednesday since I always have something to say.

This week, my mission was simple: find an oasis in Pittsburgh that can save me from this ridiculous heatwave.

Mission accomplished.

Located between 18th and 17th Streets on Carson in the South Side this quaint little Milkshake Factory (aka Edward Marc Chocolatier and formerly known as Chocolate Celebrations) has undergone a lot of changes while hanging on tightly to its neighborhood friendly appeal.

You've probably seen it, heard of it and very likely even passed right by.  But if you haven't yet rung the jingle bells by opening the door, now is the time.  The moment you step inside you'll be overwhelmed -- in a good way -- with the sight and smell of chocolate (not to mention the refreshing kiss of cool air which, especially during a week like this one, was more than welcomed). 

EMC offers everything from turtles to truffles (I suggest the turtles with all of my heart) neatly packaged in beautiful blue boxes. 

But that's not what I came for today.  It's been so hot (I'm talking sneaker-rubber-melting-to-the-sidewalk, hot) and I was in desperate need of something VERY, VERY COLD. And ice cream is in fact very, very cold.

But this is The Milkshake Factory, darnit! And at the suggestion of a very pleasant and passionate employee, I opted for a strawberry banana flavored milkshake.  And let me just say, thank goodness I did.

Strawberry banana was heaven. Not too heavy, very refreshing, hit the spot. 

It had such a perfect consistency that it actually chugged up through my straw without me having to exert a lavish amount of cheek muscle to do so, yet it still kept it's thickness through my muggy, heated walk back to the car.

The cool part (no pun intended)? The Milkshake factory will make a shake out of any of their unique flavors. I was most intrigued by Pistachio while my shake-maker said that "Piece of Cake" is the most popular flavor to near-liquify.  But they also offer a plethora of syrups and add-ins which they can blend in to customize any shake to tickle your fancy. 

My strawberry banana consisted of strawberry ice cream, fresh milk, an actual, real, ripe, fresh banana and one large strawberry at the bottom. DELICIOUS!

Believe it or not I decided to blog about The Milkshake Factory BEFORE I saw the WPXI-TV segment praising it. (Hey!  That girl was my shake-maker and strawbanana suggester!).  I've been a long time fan of what I still refer to lovingly as The Chocolate Shop. My very lovely college pal, Irish Kate, was a loyal employee for nearly 5 years and I spent many a hot summer afternoon cooling off at the old hi-top soda fountain tables which have since been removed.

2007:

2010:

So this "less-word Wednesday" is dedicated to Irish Kate and Donna Edwards, original owner of Chocolate Celebrations (and mother of EMC founder Marc Edwards).  Love and miss ya, ladies!

Oh and by the way... this Thursday is Milkshake Happy Hour: 1/2 price milkshakes (which comes out to around $2) from 5-7 p.m.  Don't forget to bring cash though, purchases under $10 require it (although I'm you won't be TOO hard-pressed to find a delicious addition to bump up your total).  So what are you waiting for?  It's hot and your milkshake is waiting for you...