Hot Chocolate Ice Cream

Oxymoron?  I think not.  First of all, if you haven't met my mom.  Do so.  She has a little blog that she updates from time to time and I must let you know that when she writes, you wont want to miss it.  She is a librarian, an ex-english teacher.  She belonged was a Kappa Kappa Gamma in college, she wore red shoes when I was growing up.  She schools me in the kitchen every time.  Her french fries are amazing, but they don't hold a candle to her chocolate cake.  And that chocolate cake is in a tight race with her hot chocolate. And because I live in a summer all year round climate, I went ahead and made her hot chocolate into ice cream.  This is Mom's Hot Chocolate Ice Cream.  Trust me.  It's different than regular chocolate, and it's creamy, and if it melts, then heat it and it's like your'e drinking a bit of my childhood.

And friends, this would be the perfect addition to my Vanilla Bean Cake.  And that's that.  Like my mom, this post is better left to be experienced.  Please enjoy, and enjoy fully.  What color shoes are you wearing?  It makes a difference when you eat ice cream, I promise.

Pass the marshmallows please.


Mom's Hot Chocolate Ice Cream


1 1/2 cups heavy whipping cream
1 1/2 cup whole milk
3/4 cup brown sugar
1/4 cup unsweetened cocoa powder
5 egg yolks


Place heavy cream, milk and brown sugar in a large saucepan over medium heat.  Heat while stirring continuously until sugar has dissolved completely.  Pour coco powder in mixture and whisk briskly until all powder is not mixed into milk, cream and sugar mixture.  Mixture will turn brown.  Remove from heat, and whisky in egg yolks at a very rapid pace.  The egg yolks should be poured into pan at a slow and steady stream, taking time to mix well.  If you need to break up the mixing, go ahead, it's worth it otherwise you will get eggs in your ice cream.   Place back on heat and let small bubbles form around the edges.  Remove from heat and let cool by placing mixture into bowl and put that bowl over ice.  Once cooled to room temperature, pour into ice cream maker that has been frozen according to manufacturer's instructions.  Serve immediately or store in an air tight container until ready to serve.  Enjoy!

Vanilla Bean Cake

The smell of vanilla is one of my favorites.  Real vanilla. Vanilla tea on a Saturday afternoon. Vanilla lotion after getting out of the shower.  Vanilla ice cream with chocolate sauce.  Vanilla bean creme brulee. Some people don't like vanilla and I am very aware of that.  They think it's too plain, or they like to eat it but not use it as lotion. They like the idea of vanilla, but they don't really love the reality of it.  And this, my friends is the very reason I find vanilla to be perfect.  I have people I know that don't really like me.  Or they like me for some things, and not others. I am too plain, around too often, too versatile, or just too vanilla.  And that's ok with me.   Because not everything can be fancy. Not everything can be liked by everyone.  Not me, not you, not vanilla.

But let's be clear. People that love vanilla are tried and true. And bakers. Bakers and cooks love vanilla. They appreciate the black specks of the vanilla bean that declares its authenticity.  They realize and take note of vanilla's versatility.  They see vanilla's potential to mix and mingle with a variety of flavors, yet they understand and accept it's raw, pure beauty. And it's these people that do the same things in us.  They love us. Accept us. And help us by adding this and that, yet they let us just be ourselves.  Vanilla, you and me are so much alike.  Let's always be together.

Vanilla Bean Cake
{sometimes I like to google recipes and then just choose one and see how it turns out. I did just this for this vanilla bean cake, and here is the source that this version is adapted from.}

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon sea salt
8 ounces butter, softened
1 3/4 cups sugar
1 vanilla bean split, seeds scraped
3 eggs
1 3/4 cups milk

Place flour, baking power and salt together in a small bowl and set aside.  Mix together butter and sugar until well combined.  Add vanilla bean seeds that have been scraped and mix well.  Add the eggs one at a time, mixing well.  Add dry ingredients in small doses until all mixed together, but only barely mixed.  Do not over-mix. Butter and flour bunt pan (or round pans, but  ins't vanilla bean perfect for a bunt pan?). Pour into bunt pan and drop filled pan lightly on counter top to level cake batter.  Place oven rack on the middle shelf, and place cake into preheated 350 degree oven for 45-50 minutes until fork inserted into middle of cake comes out clean.  Let cool completely in the pan and then transfer to cooling rack.  It must be cool before frosting.

Buttercream (kind of) Frosting

1/2 stick of butter

1/2 bag of powdered sugar

2 tablespoons of milk (if that)

Melt butter and pour into mixing bowl with powdered sugar.  Mix on medium high speed, slowly adding milk until desired texture is reached.  If you want a full-frosted cake, then only add a small amount of milk.  If you want a drizzled cake, then add more milk, etc. And done.

Roasted Corn Ice Cream with Dark Chocolate Salsa Swirl

I do really believe that most anything delicious is even more delicious when frozen and churned to perfection with heavy cream and sugar.  This ice cream, well, is no exception.  Although I have learned something about gourmet flavors: a little goes a long way.  People love bowls and bowls of vanilla ice cream. Not you? Must just be me.  But when it comes to unique flavors, I think small doses really does the trick.  You want your guests to appreciate the flavor. Enjoy the richness of the dessert.  I mean after all, dessert should be rich. Savory. And enjoyed. So here's to a unique flavor made in a small batch so your guests will come back next time expecting something even more outrageous and delicious.

Oh, yes. I forgot to mention where I got this crazy idea.  Being a Foodbuzz Featured Publishers means you can be a part of their Tastemaker's program and opt in for samples from companies to come up with interesting recipes.  This month it was Pace Picante Sauce to make a great Super Bowl dish.  There are so many salty things at Super Bowl parties, I want to throw a little sweet curve ball in the mix.  So I mixed an entire jar of Pace Picante medium salsa (choose your desired spice level accordingly) with about 1 tablespoon of Cayenne Pepper (again, your taste buds will be the judge here) and an entire bar of dark chocolate.  Melt this all together over medium heat, and you have yourself a rich, spicy, dark chocolate sauce that has an after bite that hits you in the back of your throat.  And does so just in time for the creamy Roasted Corn Ice Cream to sooth the spice.

Sounds crazy right?  It might be. But it. is. good.  My husband suggested to dip chips it.  Might be too far.  I am gong to suggest to serve it on it's own, or maybe another addition like churros for garnish.  I'm going to make that this weekend and I'll let you know how it goes.  In the meantime, give this a try.  It's fun, easy, and will make your Super Bowl servings stand out from the rest of the block.



Roasted Corn Ice Cream with Dark Chocolate Salsa Swirl (Makes 1/2 quart)


1 ear of corn
1/4 c brown sugar
1 tablespoon butter
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 egg yolks
1 jar Pace Picante Salsa (your choice on spice level)
1 tablespoon Cayenne Pepper (optional)
1 bar 70% Dark Chocolate


Cover ear of corn with butter, so that it looks like you have put frosting on the ear of corn.  Roll buttered corn in brown sugar.  Place buttered, brown sugar ear of corn on to baking sheet and place in 350 degree preheated oven for 14 minutes, rolling the ear of corn around in melted butter and brown sugar half way through heating time.  Remove and let cool, set aside.  Heat milk, heavy cream, and sugar in saucepan over medium-low heat until small bubbles form around the edge of pan.  Remove from heat and whisk in egg yolks.  Be sure to whisk fast and pour in egg yolks in small doses, otherwise you will end up with scrambled eggs.  Once egg yolks are mixed in, place back over heat.  But corn kernels off the cool cob, and place kernels into milk mixture.  Continue to heat over medium to low heat for another 5 minutes, stirring constantly.  Remove from heat, and place entire saucepan into freezer for quick cooling, about 1 hour.  Take mixture out of freezer, and stir to mix up ice formations that may have formed on top.  Pour cooled mixture into ice cream freezer bowl that has been frozen according to manufacturer's instructions.  Churn full cycle, usually about 30 minutes.  While churning, pour the Pace Picante salsa into saucepan over medium heat and add Cayenne Pepper according to your desire.  Break up dark chocolate and place into heated salsa.  Stir constantly until chocolate is melted completely.  Taste and add more spice if you so desire.  Remove from heat and leave in saucepan until churn cycle of ice cream is completed.  Remove ice cream from freezer bowl and place in layers into small airtight container.  Place a medium to thin layer of ice cream on bottom, followed by the cooled salsa chocolate sauce on top.  Repeat with layers, ending with ice cream.  You may have extra sauce, depending on how much spice and chocolate you want in your ice cream.  IF you do, keep it and use it as a cooking sauce for a chicken dish, or in burritos.  I'm telling you, it's yummy!  Serve immediately or place in freezer and serve when ready! Enjoy!

Olive Oil Ice Cream with Balsamic Strawberries

I'm going let you in on something my mother and I discussed this past Christmas vacation: the not-so-classy girl of 2009, soon to be 2010.  Call us old fashioned but whatever happened to having a sweet disposition?  Ever notice that now-a-days if you like vintage style clothes, vintage dressers or hair pins then it's a "style", it's not how you are.  Well, it's how I am.  It's how my mom is. It's how my best friend Stephanie is, and we are proud of it.  We like sweet.  We like vintage items, and our tastes are here to stay. Its 2010, and time to show the world just how classy we women can be.  Just how sweet. I'm not saying you have like vintage things to be sweet.  For we all know that being sweet comes from inside, not out.  But here's a good challenge.  Instead of just focusing on ways we can change, improve, and become better fit into 2010,  let's think about the parts of us that we want to keep. The things we like. That contribute to society. That encourage love and maintain peace with conviction.  Let's work on those things, too.  I have a sinking suspicion that if I did this, I would be so much less discouraged when I didn't change right away, and I would love myself just a bit more.

And speaking of women who have come before us, Deb must have been one of those.  This is her saucer that this Olive Oil Ice Cream is in. {I promise I'll get to the ice cream} I wonder where she lived.  What she did. What she loved, what made her laugh, when she cried, and if she liked ice cream.  I also wonder how she would feel that her saucer was sold to a humble baker in Orange County, California.  I doubt that that price reflects the memories that are wrapped up in that saucer, which is why I intend to keep the tag on.  I want Deb to know that this saucer is just as much hers as it is now mine.

Nice job, Deb cause look at how cute those feet are! And mom, kudos to you, you picked this out, and knew I would love it.  And frankly, I think that an elephant foot saucer is the perfect thing to put something as decadent as olive oil into. I love olive oil. And I hope that Deb would too.  This ice cream is a bit like my love for vintage things.  It feels like something new, yet has an old, familiar almost regal flavor.  It's unique, and part of you wants to tell everyone the name of the shop you got it and the other half wants to keep it to yourself, serving it in small portions, wistfully waving your hand when people ask where you got this recipe.  You don't know, it was just "something you had in your recipe book." Go ahead, say it.  I wont care. Shhh, I didn't make this recipe up either. I adapted it, but good ol' technique classes at Williams Sonoma has the patent on this recipe.

Give this a try.  It's odd, it's curious, and it's a reminder that some of the best flavors we can create are things that have been around forever.  I think you'll like it, and while you do, think about the things inside yourself you like. Encourage those. The rest, they can't live without breath.  Inhale.Exhale.Bite.Smile.Repeat.



Olive Oil Ice Cream with Balsamic Strawberries (Adapted from Williams Sonoma)
{makes 1 1/2 quarts}


3 cups milk
1 cup heavy whipping cream
6 egg yolks
1 cup sugar
2/3 cup extra virgin olive oil
1 pint strawberries, hulled and cut into medium pieces
enough balsamic vinegar to drown strawberries


In a large sauce pan, stir together cream and milk over medium heat.  Do not let this boil, only form small bubbles on the side of the pan.  In the mean time, beat egg yolks and sugar in mixer with whisk attachment on medium to high speed, until it's triple in size, which is about 5 minutes.  When this happens, it's so beautiful you will want to stop and take a picture.  I didn't and wish I did. So please do, and show me.  Remove milk and cream from heat, and pour 2 cups of milk and cream mixture into the egg mixture changing speed to medium-low.  Add in mixture 1/4 cup at a time and be sure to scrape the sides occasionally.  Mix each time until just combined.  Slowly add the olive oil in a steady stream, making sure that it begins to mix into the egg/cream/milk/sugar mixture. Turn the heat on the stove back on to medium heat, and whisk new egg mixture into rest of cream and milk mixture at a slow, but steady pace.  You will see the oil trying to separate out.  No worries, that's just chemistry.  This need to cook for about 15 minutes, until it reaches 175 degrees.  The original recipe says to strain the mixture at this point into a new bowl. I did not do this.  I added a bit of texture to the ice cream, something that I like.  However, if you don't want texture, strain away.  Place pan into freezer for 30 minutes, allowing the mixture to cool.  Once cooled to room temperature or close to this (about 30 minutes) pour into freezer bowl for ice cream and churn according to manufacturer's instructions.  While churning, wash, hull and cut strawberries.  Place into a small bowl, douse in Balsamic Vinegar, and place into fridge.  Once Ice cream as been fully churned (about 35 minutes), fold in strawberries.  Place in an airtight container, and let freezer overnight.  Enjoy!  My mom put a bit of chocolate on it, and loved it.  I hope you will too!

Toffee

I look back at 2009 and I see pieces of things that fell into place and I see pieces of things that have yet to fall to where they belong.  Isn't life just like that?  And so is cooking.  Sometimes I have no idea why certain recipes call for certain ingredients, and sometimes my learning mind desires to research and find, and other times, I am so content in knowing that the recipe just. needs. every component. to. work.

I've been a bit under the weather lately, and I've been spending all my time resting, watching movies, sleeping, and going to the doctor.  Oh, and eating. No exercise, no healthy food, and that was ok.  We all need a bit of rest, and we all need a bit of recovery.  I'm looking forward to being well again and starting on my favorite things: baking, running, and school but in a new light.  It will be balanced.  It will be ok when it doesn't all fit together, and when the plate is empty and there are still pieces left.  Because, who knows what pieces will go into the next day, week, month, or year.

2010. Piece away.  I welcome your unpredictable nature, yet comforting pieces.  Bring it, and thank you in advance.


Dad's Christmas Toffee


2 sticks of butter
1 cup of sugar
1 teaspoon vanilla extract
1 pinch of salt
6 oz. of chocolate {your choice: dark, milk, semi-sweet}
Large handful of nuts {your choice: tradition calls for almonds, I used pecans}




Melt Sugar and butter in medium saucepan until reaches 300 degrees.  This is the 'hard cracking point" for sugar.  Stir in vanilla and salt after the 300 degrees is reached, but before 320 degrees.  This is hard to "guess" so be sure to use a candy thermometer.  Pour mixture on cookie sheet that has been covered with wax paper.  Spread evenly and create a medium to thin layer, but be aware that it will not cover the entire cookie sheet.  It will only cover about 1/4-1/2 of the sheet.  Immediately place chocolate chips (or if you got it from a bar, then chocolate pieces that you have cut up in small pieces) on top of hot, poured mixture.  Wait about 30 seconds to one minute, and the chocolate will have begun to melt.  With a spatula or backside of spoon, spread the chocolate over the mixture, creating a thing layer.  Sprinkles nuts on top.  Place entire sheet into refrigerator and let cool completely for about an hour and a half.  Remove from fridge and break candy into pieces.  Enjoy!

Foodbuzz 24, 24, 24: Mama's Favorites

Have you ever been in a house that is just like a house you picture in the movies?  You know, decorated to the nines of shabby chic, yet comfortable enough to call home?   Yep.  This place is it.  I was selected by Foodbuzz to host a 24, 24, 24 dinner, and friends of ours opened their home to us to host this special event.

Seriously, do you know about Foodbuzz?  It's a great food networking site that allows you to share recipes, meet other people who love food as much (or more) than you do, and learn how to expand your culinary horizons.  It's the best.  Oh, and the pictures.  The pictures! Beautiful food pictures from everyone, don't go there when you are hungry.

So the Foodbuzz 24, 24, 24, event is hosted by Foodbuzz Featured Publishers all on the same night, and posted by the next morning.  So all over, people at the same moment are making meals, getting together and eating with one another.  It's like when everyone is placing cookies out for Santa at the same time, all waiting for something magical to happen.  Because that is what it's like when good friends get together to eat good food: magic.  And this, was our event.  A beautiful home, 7 good friends, all eating and laughing, and brining what we can to each other's lives.  However,  this dinner was special to me for another reason: my family.  They live in Colorado and New York and I don't get to see them often.  I attribute my love for baking to my mom, and my need and love to run to my dad, and my witty sense of humor to my sister.  They are a part of me, and I am so glad.  So the holidays come around and I miss them.  I miss my mom's meals.  They are incredible.  If you are in Denver, seriously let me know.  They will open their home to you, and you will never want to eat out again.  She is that good.  So our menu was in honor of my Mama:

Mama's Favorites

Blueberry Basil Salad with apricot stilton, carrots, and sweet and spicy pecans

Chicken Pot Pie with side of Peppered Green Beans

Red Velvet Cake with White Chocolate Cream Frosting and Sweet Cream Peppermint Bark Ice Cream

You think I'm kidding, but I'm not.  My mom cooks like this all the time.  So it is my honor that I got to cook this meal for the Foodbuzz 24, 24, 24 event.  And here is how it went:

Who doesn't love a good salad?  Growing up we had a salad with dinner every night.  And for holidays we had special salads like this one.  Mixed greens, spinach, basil, pecans, blueberries, carrots, and apricot stilton. Serious.  Oh and those roses in the middle?  My friend Kali, who is a regular Martha Stewart added that touch.  What would I do without a friend like Kali?  Besides have a plain salad, I would also be a crazy person. I love her.

I seriously felt like a professional cooking in this kitchen.  It was incredible.  The stove was blue on the inside, which matched my Le Creuset mini-cocottes that I got.  How very planned of me.  No, not at all. I just happen to love blues and yellows, and their stove happened to match.  And happened to cook a delicious pot pie crust.

I know.  Can you believe these pictures?  Our good and talented friend Abe took all of these.  He is incredible, goes beyond picturing the food to actually capturing the taste. Check out his work, he is amazing. I can't believe he came and photographed these humble pies.  Don't worry, we fed him.  Can't you just imagine that crust melting in your mouth?  My mother would very much approve of that golden brown color.  See mom?  You taught me well.

My mom makes one giant pot pie in this beautiful ceramic dish that my dad got her.  I've watched her make and bake a million things and if there is one thing that has stuck all these years it's this: never stress out.  The more homemade it looks, the better. So you see how the pie crust doesn't cover the entire cocotte on this one?  No big deal. Seriously. It tastes the same and it's made with love.  My friend Julia helped spread these out, and frankly I was so glad she was there.  She helped thicken the filling, and did it all calmly.  This girl can cook. She can bake. And I'm pretty sure she is my mother's third daughter.

And so here we are, ready to dig in.  A side of green beans completed this dish in honor of my dad.  He eats a pound of green beans a night.  Yes, one pound.  I've taken this tradition over.  I often eat a pound for lunch, or dinner, or a late night snack.  It's like our bodies have turned to green beans now.  Which, of course, makes sense. Vegetables are full of water you know.  So, eat up my friends.

Ok. Red velvet cake.  Does it get any better?  Every Christmas my mom and I make a Red Velvet Cake, and every year I love it.  It reminds me so much of Christmas that I barely want to eat it any other time.  Usually mom does a cream cheese frosting, but this year I branched out and tried something different: Cream Frosting with White Chocolate.  I like desserts rich.  I learned this from my dad.  If you are going to eat a huge piece of cake, or if you are my dad you eat the entire cake, then it better be delicious.  So make it rich.  Use real butter.  Use chocolate whenever possible.  And enjoy. every. bite.

 I tried to cut it small-er.  But I went in for seconds.  So did Julia.  Megan passed, and of course my husband had seconds too. I think the key to a good red velvet is just enough food coloring to make it red, but not too much to make it artificial.  Go for a maroon.  Such a decadent color.

You aren't going to believe me that I don't usually use food coloring.  But I made this ice cream with brown sugar instead of granulated sugar, and I didn't want it to be brown.  I mean, it's Christmas after all, and Mama, she would never have brown ice cream.  Sweet cream brown sugar ice cream with peppermint bark.  I know.  But you have to understand that is my mom: goes the extra mile. Always.  We have desserts like this all the time.  She is so wonderful.  Have you met her?  She's a librarian. She's read every book, and made every dessert. She's my mama, and I am so proud of her.

And to top off the night, we had Orange Apple Spiced Cider.  Let me tell you something about my mom.  We moved from Arizona to Colorado when I was in high school and I could not get out of bed when it was below 50 degrees.  So every morning from October through March, my mom would wake up extra early and make this drink, or homemade hot coco.  Apple cider with orange and cinnamon.  This will warm you to the core.  Get you out of bed and into your mom's arms.  My husband says he would drink this every night if he could.  I should inform him he can, and at least during the holidays while my mom and dad are here, they will see to it that he will.

And what would this night be without at little sharing of our Christmas memories?  Take a look.  In order, a few of our friends: Ethan (great sense of humor, check out his blog.), Kali, Cy (my wonderful husband who is also responsible for the lovely table setting), and myself. Julia, Abe, and Megan, although faithful friends and attendees, are not filmed here.

P.S. How good is this editing?  My husband works for Apple and he is so good at what he does, and so very good to me.  I'm so in love with him.

Merry Christmas!

Blueberry Basil Salad


Mixed Greens
Spinach
Basil, torn into medium pieces
fresh blueberries
fresh shredded carrots
sweet and spicy pecans
apricot stilton


Mix greens together, making sure basil pieces get mixed in well.  I only used about 6 basil leaves for the whole salad, and tore the leaves into medium sized pieces, making sure to get all the pieces mixed in well with the other greens.  Scatter blueberries, carrots, pecans, and stolen on top.  Be generous here. Your guests will thank you.  A balsamic or raspberry balsamic works very well on this salad.  The basil is so fresh, I can hardly stand it.

Chicken Pot Pie with side of green beans (serves 4) (adapted from Le Creuset)


2-3 large chicken breasts
olive oil for cooking
4 carrots
1 medium white onion
4 cups of chicken broth
2 tablespoons flour
3/4 cup of milk (use half and half if you want it extra creamy)
1 cup of peas
1 frozen pie crust
2 egg yolks 
1 tsp milk
1 lb green beans
fresh ground pepper


Place chicken on baking sheet, brush with olive oil or butter, generous pepper, and cook at 350 for twenty minutes.  When done, cut into small pieces, however small you want the chicken in the pot pies to be.  Peel and cut carrots into fairly large pieces. A good bite of carrot never hurt anyone.  Peel and cut the onion, cooking in small pan with olive oil until brown.  Add flour, and continue cooking for a few more minutes, whisking briskly until a paste is formed. While cooking, heat chicken stock in large pot, until just hot. Don't boil.  Add milk, pepper to taste, carrots, peas, and chicken.  Mix in onion paste and stir over low heat until filling is well mixed and desired thickness is reached.  If it seems a bit too "soupy" for you, take a bit of the filling and place into onion pan.  Add more flour and whisk as before, then add and stir into the rest of the filling.    Pour chicken pot pie filling into desired container or containers, and place thawed pie crust over the top. Brush top of pie crust with egg yolks that have been whisked with 1 tablespoon of milk. Bake for 20-25 minutes until pastry is golden brown. Enjoy!


Green Beans


Tear ends off washed green beans, and place in boiling water for 10 minutes.  Remove from heat, and place in serving bowl.  Add butter and a generous amount of pepper.  Done.




Red Velvet Cake with White Chocolate Frosting (adapted from Joy of Baking)


2 eggs
1/2 cup unsweetened cocoa powder
red food coloring
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
1 cup milk
3 tablespoons all-purpose flour
1 bag white chocolate chips


Allow eggs to stand at room temperature for at least 30 minutes,and preheat oven to 350 degrees.  Grease and lightly flour cake pans.  I chose a bunt cake, but two 9-1/2 inch rounds will do just fine.  In a small bowl, stir together food coloring and coca powder and set aside.  The food coloring will look almost non-existant here.  Just trust that it will show up later, you don't need too much.  I would say 50 drops.  In an additional small bowl, stir together flour and salt; set aside.  


In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.  Add sugar and vanilla and beat until well combined.  Add eggs one at a time, beating on medium speed after each addition until combined.  Scrape sides of the bowl the entire mixing process.  Beat in cocoa mixture, then alternately add flour mixture and buttermilk, beating low to medium speed after each addition until just combined.  Stir together baking soda and vinegar.  Add to batter, and mix until well combined.  Pour batter into greased and floured pan.  Bake for 30-35 minutes or until fork or stick can be inserted in the middle and comes out clean.  Leave in pan on wire rack for 15 minutes to cool, remove carefully from pan and let cool entirely.


Creamy White Chocolate Frosting


In medium saucepan, whisk one cup of milk into 3 tablespoons of all-purpose flour.  Cook and stir over medium heat until it's thick and bubbles at the edges.  Reduce heat to low and cook for two more minutes, stirring the entire time.  Remove from heat, and cover with plastic wrap.  In another small sauce pan, pour half a bag of white chocolate chips and about 4 tablespoons of heavy cream, and heat on medium, stirring constantly until chips are melted. Remove from heat and work fast.  In a mixing bowl, mix 1 cup of softened butter, 1 cup granulated sugar, a bit of vanilla extract, melted white chocolate, and original mixture that has been covered with plastic.  Beat on high for 15 minutes.  Make sure cake is cooled completely, and drizzle over edges, or ice as desired.  Use colored sprinkles and white chocolate chips for garnish.  Place in fridge to cool, remove from fridge at least 1 hour before serving.  



Brown Sugar Sweet Cream Ice Cream with Peppermint Bark (adapted from David Lebovitz and serves 9 scoops)


6 egg yolks
1 cup milk
1 1/2 cups heavy cream
3/4 cup of brown sugar
1 stick butter
2 pieces of peppermint bark


In a large sauce pan, heat milk, heavy cream, brown sugar and butter over medium heat until butter is almost completely melted, and sugar has dissolved, do so by stirring slow strokes constantly.  Remove from heat, and carefully whisk in egg yolks.  Make sure there are no whites in this mixture.  You will get scrambled eggs into your ice cream.  Once mixed, color if desired, and pour into ice cream maker that has been frozen according to manufactures instructions.  Mix for about 30-35 minutes (times may vary depending on mixers). Cut Peppermint bark into an assortment of sizes, so each bite is different. At the end of the mix cycle fold in peppermint bark. Serve immediately, or place in freezer until ready to serve. Let sit for 5-10 minutes before serving for optimum softness. Yum!

Pumpkin Frozen Yogurt

"Hi. Dad."

"Oh, hi Bonnie. What are you doing?"

"I'm getting ready for class.  It was so beautiful here today.  In the high 70's I think."

"Oh really?  It was freezing here.  So guess what I have."

"What? Your jacket?"

"No.  I bought two pumpkin pies and whipped cream."

And he ate them both.  That night. After dinner.

Because, you see that is how my dad is.  A food machine.  His metabolism is the speed of light and for as long as I can remember he will eat a full dinner and then a large dessert of some sort.  Pumpkin pies.  A box of cookies.  A pint of ice cream.  And, never has gained an ounce.  He's a runner, like father like daughter, and so it melts right off him.  He is cut up, in fact my husband said once when we were at the beach and he saw my dad with his shirt off, that he looked like batman.

But look, we all dont have the ability to consume two pies and never see it.  But we all do love a good, delicious, fall treat.  So please, do yourself a favor and try this.  It's. so. delicious.  Its made with non-fat yogurt, and yes there is sugar, but if you use organic then you are better off.  My guest Martha who ate this said "this may be the best frozen yogurt I have ever eaten."  Serious.  What a compliment.  I'm blushing.   My husband added some whipped cream to it and declared it wonderful, and of course I followed suit with an additional squirt of chocolate syrup.

Buy an extra can of pumpkin and give this a whirl.


Pumpkin Frozen Yogurt


1 cup milk  {I used Almond Milk}
2 cups plain yogurt {I used non-fat}
1/3 cups plus 2 tablespoons of granulated sugar 
1/2 teaspoon ground cinnamon {I used whatever I felt like here. I LOVE cinnamon}
1/2 teaspoon nutmeg {Again, whatever looked pretty}
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup of pumpkin puree {If you have a 15 oz can, this will give you a bit left over. No worries, just mix it with a bit of butter in the food processor, with some spices and sugar to taste and bam you have enough pumpkin butter for a few slices of toast.}


Place all the ingredients in a food processor or blender.  Blend, or process, until smooth.  Place all ingredients into ice cream maker according to the manufacturer's instructions, and when finished, enjoy.  

Brown Sugar Pecan Pound Cake

Pound cake is dense, and I feel like I'm really getting the bang for my buck when I eat it.  No offense to Angel food lovers, but I don't want to eat dessert and feel like I was real healthy about it.  I'll save that for a spinach salad.  Or smoothie.  But when it comes to dessert, go big or go home, at least that's what I say, and according to her million dollar recipe, so does Martha Stewart.

Good ol' Martha, she knows what's good for you.  Lots of eggs for protein, tons of butter for good taste, and enough brown sugar to last a life time.

Oh yeah, salt and vanilla extract.  I love vanilla.  As a kid, it was always the ingredient that I wanted to put in the mixture.  I love watching it get caught up in the batter by the swirling of the mixer.  So pretty and fun, I rarely measure it out because it takes away from the swirling effect as it pours out of the bottle.  That means that most of my recipes have too much vanilla.  Oh. Well.

And, of course, a little tea to go with the cake is the perfect comparison.  What is your favorite tea?  Irish Breakfast Tea with a bit of milk and sugar. Pumpkin Spice Tea with milk and maple syrup.  Vanilla Chai with Hazelnut creamer. Need I go on?  If you are not a tea consumer, you should start. Tea is a perfect companion to delicious desserts, and I'm pretty sure that Martha would agree that Pound Cake and Tea go together like  cream and sugar. Which, of course,  are two essential elements in anything delicious.  I love coming full circle.  Enjoy your pound cake!

Martha Stewart's Brown Sugar Pecan Pound Cake via Martha Stewart Living

(Martha's was actually Brown Sugar Walnut, but I adore Pecans way too much to leave them out of this)

1 pound (3 1/4 cups) of all-purpose flour  (I used whole wheat.  Not sure if that's ok, but I did it anyway)

1 tablespoon coarse salt

4 sticks unsalted butter

9 large eggs (room temperature)

2 cups brown sugar 

2 cups roasted pecans

Preheat oven to 400 and place a few handfuls of pecans on a baking sheet.  Bake for 12 minutes, stirring half way through.  Check the time and make sure they do not get burned, or you will have to do it over again (Martha does not suggest your brown the nuts, but for pecans, I think it brings out some flavor).

Reduce oven to 325.  Butter two 5-by-9 inch loaf pans. Combine 1 flour and salt in a bow.  Soften butter and cream with brown sugar with a mixer on high speed until pale and fluffy, for about 8 minutes. (That Martha knows her time, it was literally 8 minutes on the dot.)  Scrape down sides of bowl.  Reduce speed to medium, and add vanilla extract.  Lightly beat eggs and add in 4 separate additions to the flour mixture, mixing until just together.  Fold in pecans.  Divide batter and tap on counter to distribute evenly throughout the pan. Use knife or scraping tool to smooth the top of batter.  Bake for about 65 minutes, or until a tested inserted into middle of cake comes out clean.  Let cool in the pans, on top of cooling racks for 15 minutes. Remove from pans and let cool completely.  Enjoy.

Vegan Chocolate Cake

Sometimes you have guests who are vegans.  Sometimes you just don't have eggs or milk, and you pretend that you always cook vegan.  Either way, this cake did the trick.  I got the recipe from Joy the Baker.  She is so very creative, and although they look delicious which usually means hard and complicated, they are not that bad.

To grease a pan, I always use butter.  I love butter.  When people skip the butter, it baffles me. You are right, butter is not vegan.  So if you want to make this truly vegan, then please grease the pan with something vegan approved. Your choice.

My mom got me these measuring spoons.

She is a librarian, that's how cute she is.

Oh.  Oops. Did I forget to tell you that the thing that makes this cake so moist, and the main ingredient in the frosting was avocado?  Yes, yes I did.  I apologize.  But would you have kept reading?

Probably not. I tricked you.

But if the green is too much for you, just dye the frosting.
You know, season specific.

And I added a bit of garnish with the chocolate chips.  Not to mention the flowers courtesy of my husband, and the vintage cake stand really adds a bit of charm.

Thank you Joy the Baker. This was de.li.cious.

Vegan Chocolate Avocado Cake (Via Joy the Baker)

3 cups of flour (called for all purpose, I used wheat)

6 tablespoons of unsweetened coco powder

1/2 teaspoon of salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups of granulated sugar

1/4 cup of vegetable oil (I used olive oil)

1/2 cup soft avocado

2 cups water

2 tablespoons white vinegar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F.  Grease and flour two 8 or 9-inch rounds.  Set aside.

Sift together all of the dry ingredients except the sugar.  Set that aside too.

Mix all the wet ingredients together in a bowl, including the super mashed avocado.

Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Butter Cream Frosting

8 ounces of avocado meat, about 2 small to medium, very ripe avocados

2 teaspoons lemon juice

1 pound powdered sugar, sifted

1/2 teaspoon vanilla extract

Peel and pit the soft avocados.  It’s important to use the ripest avocados you can get your hands on.  If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.  Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat.  Add vanilla extract until combined.  If not using right away, store in the refrigerator.  Don’t worry.  It won’t turn brown!


Note: Clearly, butter is not Vegan.  I know this.  I called it Vegan because it is the official title of where I got this from.  As the comments suggest, if you want it purely Vegan, please do not use butter.

Rich Strawberry Cupcakes

Do you know of Chick-fil-A?  Well, we love it. LOVE it.  And what a better way to tell someone you appreciate them than a homemade treat?   These Strawberry Cupcakes are super easy. Better Crocker, out of the box, easy.  Betty Crocker, whipped frosting, easy.  Seriously.

And lookie there, I used a little frosting pen to draw part of the logo.  So fancy, I know.  But what makes these cupcakes so amazingly delicious?

Can you see it?

Notice anything different?  Look closer.

That's right, a little something under the Betty Crocker Whipped frosting.  A little delicious surprise that takes these cupcakes from delicious to fabulous.

A layer of white chocolate.  And not just any white chocolate, Ghiradelli White Chocolate.  So good, it melts in your mouth.  These cupcakes turned out super moist, and not too sweet. They are rich in flavor, and the white chocolate adds a little surprise.

So when you don't have time to make a Martha Stewart or Julia Child's recipe, use faithful and true Betty Crocker, and then add a bit of your own surprise.

Rich Strawberry Cupcakes

1 box of Betty Crocker Strawberry Cupcakes

1 jar of Betty Crocker Strawberry Whipped Frosting

1 Ghiradelli White Chocolate Baking Bar

Small dose of milk

Following instructions as listed on box.  Allow cupcakes to cool completely.  Melt white chocolate in pan with a bit of milk. Once melted, remove from heat and let cool, but not all the way.  Chocolate must remain smooth.  Dip each cupcake into chocolate, allow excess to drip down the sides.  Frost with Betty Crocker.  Chill overnight.  Enjoy!

Banana Cream Pie Snow Balls

It all started with a little bit of love.

Love for pies, for bananas, and for small, mini things.

But like many things we love, they don't always prove to be

what we picture.

So what do we do?  We make icing.

We mix it and mash it.

And we make it into something beautiful and delicious.

And make lots of them, so we can share the beauty with our friends.

Doesn't the snow add a little holiday cheer?

A bit of fun, a bit of snow, and a bit of making something beautiful.

Don't be afraid to eat it.  You can always make more.

Beauty never runs out.

Banana Cream Pie Snow Balls

I tried so hard to make mini pies. I had no mini cupcake pans.  So, plan B.  Fashion my own.  They fell apart.  Plan C.  Make Pie Balls and see if they are any good.  And they were. De.li.cious.

2 ready made pie crusts

3/4 cup white sugar

a bit of  teaspoon salt

2 cups of milk

3 egg yolks, beaten

2 tablespoons butter

enough vanilla extract to get the job done

4 bananas

(I got this recipe here, but I halved it which made about 25 snow balls.)

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. (Beware! If you don't add it carefully, you can get scrambled eggs into your mix!!) Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350 degrees F for 12 to 15 minutes. Chill for an hour.

Because you just end up mashing the pies all together, then I would suggest skipping the part where I cute up individual pies in the shape of a heart, and made mini pies.  Just make one big one, or two, and then let cool.  Mash up in bowl.

Icing

Powered Sugar

Milk

There are no measurements here, cause you have to eyeball it.  So start with a healthy amount of the powdered sugar and then add milk while mixing little by little.  Make about one cup.

Pour Icing into mashed up pie.

Roll into small balls using your hands, or, with a melon baller.  Whichever you prefer.  Put on a cookie sheet and let sit in refrigerator until completely cool.    When cooled, reshape if needed.  Melt one chocolate bar for baking (choose flavor here wisely) on the stove until it is thick yet think enough to drizzle.  Dip pie balls into chocolate and place on wax paper.  Put back in refrigerator to cool, again.  Once cool, reshape if needed, and add more chocolate if needed.  Sprinkle the coconut while chocolate is still moist, this may be the first time you put chocolate on them, or the second.  Let cool completely.

Enjoy!