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!

Chocolate Chip Cookie Dough Ice Cream

It's been 9 days since my last blog post.  9 days.  That's eternity in delicious food land.  Because if I'm not posting, then I'm not cooking.  Instead, here are 9 things that happened in the past 9 days:

1. Good friends of ours were in Haiti when the earthquake hit. They had to leave their behind son whom they have been trying to adopt for 2.5 years from Heartline Ministries in Haiti.  They have been fighting on behalf of all orphans to get them home to the United States.
2. I was diagnosed with Mono.
3. My horrible headaches that I have had for a month now, still no diagnosis. But I've been to three different doctors, and another one will be hit this week.
4.My best friend Shey came into town and we had a restful, lazy, blast.
5. It dawned on me that we are moving to sweet Old Town Orange in 12 days. 12 days and only 5 boxes packed. Yikes.
6. I realized that I am addicted to sweets.
7. I went through about 6 different shades of hair color that I wanted to change to. I settled on the cheap way out, which is keeping it the same.
8. I've watched more TV, movies, and slept more in the past week than I have in maybe the past three months.  Which, is probably why I now have mono.
9. I survived the rain in Southern California.

And so, it was these mixed emotions of sadness and grief, hope, fatigue, and standstill that fueled my decision to make this ice cream.  It's comforting, it's delicious, my husband requested for a more "regular" flavor, and so, comfort food does the trick.  I cheated and purchased the cookie dough instead of making it.  In my defense, it's the Mono's fault and I chose Simply by Pillsbury.  Have you had it?  It's delicious, and no High Fructose Corn Syrup or Trans Fat.  I'm a sucker for marketing, and this time it paid off, I really loved it.  Just cut those up and put them in the ice cream at the end of the churning cycle.  This is easy, and doesn't take 9 days to make.  It may take you 9 days to eat, but if you live in our house it will take you 3.

Chocolate Chip Cookie Dough Ice Cream

1 cup Heavy Cream
3 cups Whole Milk
5 egg yolks
1/3 and 2 tablespoons granulated sugar
1-2 tablespoons vanilla extract
1 package chocolate chip cookie dough

Place Heavy Cream, Whole Milk, and sugar into large saucepan over medium heat.  Stir constantly until sugar is dissolved and ingredients are mixed well.  Briskly whisk in egg yolks by pouring them slowly from a small bowl into the pan.  It will help to remove pan from heat while you do this.  Add in vanilla extract.  Place sauce pan in fridge until cooled to room temperature.  Pour into ice cream maker that has been frozen according to manufacturer's instructions. Cut cookie dough in pieces you think are appropriate ( I like a few large chunks here and there) and fold into finished ice cream.  Serve immediately or store in airtight container in freezer until ready to serve. Enjoy!

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!

Yogurt Parfait and Other Delicious Snacks

Do you remember that magazine Highlights? And there were always those pages where you had to find the hidden things in the picture?  Well let's play a round of that game.  You find: cheese. In this photo. See it yet?

How about now?  If you say now, I'll know your lying, because I only added maple syrup.  Wait, maple syrup? Cheese? Blueberries?  Welcome friends to my taste buds.  Before I go further, let me please tell you that I am fully aware that this hardly constitutes as "baking", but more on that later.  You see, this yogurt parfait is my to-die-for favorite snack: Greek style Cheese Yogurt, blueberries, and maple syrup.  I have this every single day.  Not joking. Sometimes, I have multiple servings and call it lunch.  Take my word for it.  The cheese and maple taste like a birthday party. Seriously, trust me on this one.

Do you know what else is to die for? Biscuits.  I wish that I could tell you I made these. But I'm too hungry to make the dough, so I got these from Trader Joes. And yes, that thick coating of white is butter. Pure butter. Not to worry though, I used Rice Milk instead of Whole Milk in my coffee today to try and break even with the calories. But then I had three of these biscuits, so I failed in my efforts. Have you had biscuits recently?  I care about your sanity. Have one.

Why, oh why am I writing about things that anyone can make and that are random combinations?  Because this is how I come up with ice cream flavors.  If it's good normal, then why would it not be good wrapped up in heavy cream and sugar?

Enlighten me.  What is your favorite snack, meal, breakfast, spice?  Let's collaborate here and come up with some new flavors.  I'm dying to make the two above, because then I can have my snacks in dessert form.  If you suggest it, I'll try and make it.  Let's roll.

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!

S'mores Ice Cream

Who doesn't love a good camp fire?  I know that these usually happen during the summer, but there are a few methods to my madness for this craving:  First of all, I live in Southern California.  Do you know that its summer all year round?  I'm serious, it's wonderful. Beach. Sunglasses. Windows down. Doors open. Campfires.  Secondly,  there is something about familiar tastes that can transport you to a certain time and place.  The scent of a certain perfume can remind you of an old flame {my mom says things like that, or refers to people having a "main squeeze"} or tasting something that you had in your school cafeteria can take you back to the good ol' days.  And s'mores my friends, does the same thing.  Campfires. Camping. Scary Stories. Truth or Dare. The whole bit.  So, yes, I am aware it's winter, but make up a cup of hot coco with this bowl of ice cream and have your own little campfire, Christmas edition.

Of course you are going to need some Marshmallows.  How you cook them is going to tell me, and yourself, and others about how you generally cook your s'mores.  Do you cook them slowly and throughly?  Do you let them catch on fire and burn?  I am the latter, so I cooked mine a bit longer than the former may like.  However, you must know that it gave the mallows a "toasty" flavor, which is the point of campfires after all.

Absolutely you need the grahams and chocolate.  Honeymaid is where it's at.  I mean, it's classic, right?  And Hershey's is usually my go-to. And it was for this ice cream, but alas, as usual I ate it all before I could photograph it, so this is the Trader Joes' variation.

And yes, it is as creamy, delicious, beautiful, and wonderful as it looks.  Am I the only person to describe food in this way?  Seriously, I'm making this again. And having a fire via a million candles, hot coco and telling my favorite scary story.  Or tear-jerker.  Or sentimental heart-warmer.  Or favorite song. Or...you get the point.  The question is, what will you share?


S'mores Ice Cream (makes 1/2 quart)


1/2 package marshmallows
1 cup milk
1 1/2 cups heavy cream
1 bar Hershey's Chocolate
3 Honeymaid Graham crackers


Place Marshmallows, cream and milk into a large saucepan over medium heat, stirring constantly until the mallows are melted, and the liquids blend nicely with the mallows.  The texture will be thick, gooey, and wonderful.  Remove from heat and let cool for only one minute, stirring occasionally to make sure the marshmallows do not cool too much, making the mixture sticky.  Pour mixture into ice cream maker that has been frozen according to manufacturer's instructions, and churn for about 30-35 minutes.   While the ice cream is churning, cut chocolate into chunks about 1/4-1/2 the size of a regular s'mores piece.  This is different for everyone, so choose accordingly.  Break graham cracker pieces inso larger pieces, you want them to stay in tact so that they will freeze well, and still resemble graham cracker pieces after the freezing process is done.  After churning is completed, turn off ice cream maker, and fold in chocolate pieces and then graham cracker pieces.  Be gentle when folding in the graham cracker pieces, or they will break.  Of course a little break here and there is fine, but you want to have a few, good strong pieces in there; just like men in your life.  :)  Serve right away or store in an airtight container.  If the ice cream is a bit softer than you want, it's because the mixture was added when it was hot.  So just place in the freezer for an hour or so before serving. 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!

You Voted and I Got Into the Kitchen

I had a little vote going on the blog, and I was thrilled that you all voted.  It's still up on the right hand side if you want to check out the results.  Basically, I had a friend Kyle who requested Banana Dark Chocolate Ice Cream and you all chose the mix in.  As you can see, the votes were tied between carmel and nuts.  I was shocked by this.  I wanted to add sprinkles, but I am glad I went with you all.  Smart ones you are. It was so good.

I decided to make Roasted Banana Ice Cream out of David Lebovitz's book, The Perfect Scoop.  It's also on my Christmas list if you were wondering.  So of course, you will need bananas, ripe ones.  This was hard for me, letting them sit and become ripe.  I really, really dislike ripe bananas.  Green ones, a bit chalky, that is my favorite.  

And your choice, a little carmel sauce.  This was gooey, very gooey.

But seriously, what caramel is not gooey?

And you will need some dark chocolate.  This one is 73%.  I was a little nervous about this addition because dark chocolate can be bitter.  But it turned out great, and any other kind would have been a bit too much sweet.

Ok. Confession time.  1.) I do not have a photo of any ice cream for you because every last bite was eaten the night I served it.  All that was left was little measly bit, and it took a bit of hiding to keep this in tact.  I'm sorry.  2.) You might be wondering where the nuts are.  I cheated.  After I tasted this delicious ice cream I could not think of it having nuts in it.  So, I served it with my Brown Sugar Pound Cake.  See?  It's not all the way cheating, just placing the nuts elsewhere.  Don't be mad.  Vote again.  My creativity got the best of me.


Thanks for letting me get that off my chest.  You are great.  So anyway, enjoy the creation that you helped make.  It's delicious, and believe me this: the cake adds a whole other dimension.  




Roasted Banana Ice Cream with Dark Chocolate Chunks and Caramel Swirl
(Adapted from David Lebovitz's The Perfect Scoop)


3 medium-sized ripe bananas, peeled
1/3 cup packed light brown sugar
1 tablespoon butter, cut into small pieces
1 1/2 cups whole milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon coarse salt

Preheat oven to 400. Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish.  Bake for 40 minutes, sitrring just once during baking, until the bannanas are browned and cooked through.

Scrape the bananas and the thick syrup in the baking dish into a blender or food processor.  Add the milk, granulated sugar,vanilla, lemon juice, and salt, and puree until smooth.

Chill the mixture throughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.  If the chilled mixture is too thick to pur into your machine, whisking it with thin it out.  During the last 5 minutes of mixing, add the dark chocolate chunks that have been cut to your ideal size.  


When freezing process is completed, transfer ice cream to air tight container.  Place ice cream in thirds, adding a layer of caramel between each layer of ice cream.  

Carrot Cake Ice Cream

I love cake, and I especially love Carrot Cake.  Delicious.  And something about the fact that it has veggies in it makes me smile.  I'm a huge nerd.  Anyway, I had seen a recipe from David Lebowitz here and looked good, but it didn't have cream cheese, which is one of the best parts of the Carrot Cake as far as I am concerned.  So, I found a recipe for Cream Cheese ice cream here, and decided to put the two together, and of course, get inspiration from a recipe for Carrot cake itself.

Carrot Cake Ice Cream


1 cup of pecan halves
1 teaspoon of ground cinnamon
2 tablespoons of dark brown sugar


I followed the directions for toasting the pecans from Mr. Ice Cream himself.  I put the oven 100 degrees too high the first time and burned them.  Oops.  But let me tell you, these are delicious.  I would recommend chopping them up in larger pieces, because the flavor can spread through the whole ice cream. For this particular recipe, you want the pecans to kind of add a punch to the rest of the flavors, not infiltrate the entire scoop.

I love pecans and I could eat them all the time.  Look how good they look!

8 ounces of cream cheese {I used Organic, full fat.  It tastes better, and it's organic.  Again, have a full scoop of full fat, rather than three scoops of non fat.  The chemicals you will be eating in non-fat is just not worth it.}
1 cup of milk 
3/4 cup of sugar
1/8 teaspoon of salt
1/2 cup of heavy cream
2 cups shredded and chopped carrots

Place all the ingredients (except the carrots) in a blender until smooth.  Pour ingredients into ice cream maker, and slowly add the carrots. In the last 5 minutes of churning process, add the pecans.  Adding the pecans last will again keep the flavor with the pecans only.  Follow your ice cream maker's instructions, and voila!  It's a yummy treat!

Look at that delicious scoop!

Chocolate Bacon Ice Cream

I know it sounds disgusting.  But you have to get past it and think of it like a chef: the perfect combination of salty and sweet will keep your guests wanting more.  Did you know that the Lays potato chip people have this mixture down to a science?  Those chips aren't that good, they just keep you wanting more sugar or more salt so you reach in handful after handful.  So think of this creation as that: a perfect blend of salt and sugar that really does leave you wanting more.  

Now I must say that if I did this again I would change a few things.  The recipe below is for chocolate frozen yogurt.  Next time around, I would do full fat ice cream. I am firm believer that eating sweets is all about self control and ingredients. I use only natural and organic ingredients because 1.) they are healthier, and 2.) the flavors are so much richer.  It is much better to have one scoop of full fat ice cream that is mouth watering good and has natural ingredients than have two scoops of non-fat ice cream that is so-so in taste, and it's self life might outlast your own.

  Also, per my friend Julia's suggestion, I would make the bacon bits larger.  I was so nervous about having bacon in ice cream that I cut them very small.  The truth is they were very good, and thus we learn a lesson:  if you are going to do something, be bold about it, and do it with gumption.  Anyway, here we have it:

Chocolate Bacon Ice Cream

Ingredients:

1 cup whole milk  (I used Organic Rice Milk, pick your variation, but the less fat, the less creamy)

6 ounces of bittersweet or semisweet chocolate ( I used 12 ounces of Organic chocolate chips...oops!)

2 cups low-fat vanilla yogurt (I used Organic Greek Yogurt to make up for the thin Rice Milk)

1/4 cup sugar (Organic)

6 strips of organic bacon

6 tablespoons organic brown sugar

{Oh yeah, it's all about what you have.  You don't have the exact ingredients?  Make a variation.  You don't want to use whole milk?  Don't.  Try it out and if you hate it, then you learned for the next batch.  No harm done.}

Directions:

Pre-heat the oven to 400.  Cover a cookie sheet ( I know it's not the technical term but it's what my mom called it when we were little and I like it) with aluminum foil, shiny side facing up.  Place the bacon strip evenly on the cookie sheet and sprinkle about a tablespoon of brown sugar on the side facing up.  Be generous, and if you need more, just use more.  Don't be too uptight about measurements here. 

Once the oven is pre-heated, place the bacon inside the oven and set the timer for 12-14 minutes.  Half way into the baking process, open to oven and use tongs to rub the bacon in the melted brown sugar and flip it over. This way, both sides are coated.  Let it cook for the remaining time.  You will know the bacon is ready because the brown sugar on and around the bacon will have turned a dark, maple brown. Remove from oven and set on a cooling rack to allow to cool.  Once it has cooled, chop into small pieces, you can determine the size based on how prominent you want the bacon to be. Set aside.

Now it's time for the ice cream/frozen yogurt part.  Most ice cream makers call for the container to be frozen at least 24 hours before use, please check with the manual on this one.  Combine the milk and chocolate in a blender or food processor, until smooth, about 20-30 seconds.  Add the yogurt and sugar and process until smooth, about 15 seconds.

Turn the Ice Cream machine ON and pour mixture into freezer bowl through the "pour spout" and let thicken which is about 25-35 minutes.  You can watch the thickness here, and you can tell how it's turning out.   In the last 5 minutes or so of mixing, pour the bacon into the mixture as it churns.  Add the bacon in segments so that it gets all throughout the ice cream.  

Once the Ice Cream is all churned up, turn the machine to the OFF position and remove pouring spout and plastic "blade."  Some ice cream will have stuck to the blade, just be patient and remove it with a spoon.  Now you are ready to enjoy your treat.  The freezer bowl should still be cold, so either scoop and enjoy immediately, or put into an air tight container and place into the freezer.  If you are making the ice cream ahead of time, I would suggest the latter, and then placing it at room temp about 5-10 minutes before you are serving it.  This will allow for it to soften just a bit. 

This dessert is so rich and flavorful, I would suggest serving as is. Some ice creams may need a bit of sauce or syrup, but that will overpower the flavor here, and take away from the combination of sweet and salty. Plus, the point is to taste the bacon.  Oink, oink...enjoy!