This adventure in ice cream came about as a lack of pantry goods. Since we were going away for the weekend, I wanted to use up our dairy items before they went bad. (Naturally, MAKE MORE ICE CREAM!)
I’ve yet to make a simple chocolate ice cream, but upon getting out the cocoa powder I realized I didn’t have enough. Instead I decided to add a heaping spoonful of cinnamon. The result was a deliciously light-flavored chocolate ice cream – the effect was a Wendy’s frosty with a twist.
Whenever I am in western New York, blueberry picking is on my priority list. I love the peacefulness of picking blueberries – it’s a quiet, mindless activity and you can enjoy the beautiful outdoors, all while enjoying nature’s candy. Last year we picked 40 pounds of blueberries!
The bulk of the berries we pick go into the freezer, but I always make this blueberry cream pie.
I don’t know what the weather has been like near you this week, but in Boston Mother Nature has made it clear that summer ain’t over. Which is good news for me – more time for ice cream!
This time around I wanted to try making a relatively “healthy” sweet treat and this ice has no added sugars. In fact it’s only 3 ingredients!
Y’all. (Why are only Southerners allowed to say this?)
We love blueberries and this ice cream is delicious.
Earlier this spring we had a Lumberjack themed birthday party for my husband. I promised a tutorial on the pancakes cookies and had completely forgotten until a reader left me a friendly note requesting it.
If there is any “rule” in my book to hosting a dinner party, it’s don’t make it too complicated!
What’s the point of preparing and hosting a get-together if you’re going to miss it all?
I think I’ve finally decided that I just don’t like corned beef and cabbage, and I won’t be making it again this year.
I think this year I’m going to try my hand at this delicious sounding soup from The Skinny Fork.
So long Pumpkin Pie. Move over Maple Ice Cream.
My favorite fall dessert is in town – Caramel sauce and fresh apple slices.
As I promised before, I will only share my reviews of books that I can’t stop babbling about to everyone I know.
I had heard of The Pioneer Woman once upon a time and kind of forgotten about her until I was reminded of her by my cookinista (I just made up that word) friend Katie . I was sold. The combination of Ree Drummond’s (aka The Pioneer Woman) beautiful photographs, witty commentary and down-home goodness is a win-win. I read her blog daily but I knew I needed to check out her cookbook.
I was not disappointed.
The awesomeness of this cookbook is three-fold:
First, my favorite thing about Ree’s recipes is that they are relatively simple and for real people. So many of Martha Stewart’s recipes look amazing, but I have no idea where to find fresh lavender springs, stone-ground very fine flax flour or jellied blueberry curd. Okay, I just made all those ingredients up, but you get the idea. Ree’s recipe ingredients lists are usually things I already have in the kitchen! Woohoo! Or I can at least find in a regular old grocery store. Who has time to travel to specialty food stores? Not me.
Secondly, I have a thing when it comes to cookbooks. No photos, no cookin’. The Pioneer Woman takes this to the next step by photographing each step. This was particularly helpful when I made her homemade cinnamon rolls – how to roll, cut and space the rolls in the pan.No recipe is too daunting.
And lastly, her commentary is hilarious. Let’s just say her golf club upbringing and LA lifestyle did nothing to prepare her for life on a cattle ranch and married to a cowboy. Yes, a real cowboy. I didn’t know they still made those. Throughout her cookbooks she reveals their life on the ranch in a photo-journalistic style – complete with babies, cattle, wheat fields and chaps. Farm life here I come.
The only downside of her cookbook is that her recipes are “decidedly caloric”. She uses plenty of butter and red meat. I’ve swapped out red meat for ground turkey in a few of her recipes to cut down on that.
But besides that, everything I have made so far is D-E-L-I-C-I-O-U-S! Check out Ree’s cookbook today!
What’s your favorite cookbook?
My husband and I have differing opinions on a lot of things. He’s likes numbers, I like words. He’d go boogie boarding, I’d read on the beach. He’d pick a pastry, I’d pick gummi worms. But we do agree on a few things. Peanut butter and chocolate.
When I found this recipe on Design*Sponge I knew I had a winner! And boy, was I right!
Are you drooling yet? There’s only one left in our fridge, and Moose has promised it to a guy at his work. It’s probably for the best (at least for my caloric intake!)
Also, I didn’t have graham crackers, so I used crushed animal crackers instead.
Chocolate-Covered Peanut-Butter Cups
Yields 12 cups
- 3 cups chocolate*
- 1 cup peanut butter
- 1/2 cup powdered sugar, sifted
- 1/4 cup graham crackers, crushed
- 1 teaspoon sea salt
1. Line a muffin pan with 12 paper liners. Set aside.
2. Melt 1 1/2 cups of the chocolate in a double boiler.
3. Using the back of a spoon paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.
6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
7. Meanwhile, spoon the PB mixture into the chocolate cups.
8. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
One of the perks of newlyweddedness is being able to enjoy the many gifts bestowed upon us. One of those gifts being the Cuisinart Ice Cream Maker.
I love ice cream. Love it in a would-pass-up-a-pastry-right-off-the-plane-from-France kind of love. I’ve been experimenting with a lot of different flavors (strawberry, vanilla, PB cup, espresso chocolate, so on.) but the clear winner was Butterfinger.
And here’s the funny part. I don’t even love Butterfinger candy bars. In a in-a-bowl-full-of-candy-bars-I-would-eat-them-last kind of way. Then I tasted this:
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
5 Butterfinger “fun-size” bars crushed
3 Butterfinger “fun-size” bars into big chunks
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Pour in the crushed Butterfingers.
The ice cream will have a soft, creamy texture. In the last 2 minutes pour in the chunks of Butterfingers. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.