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Chocolate Chip Pecan Pie Ice Cream

chocchip

Wait….what??

A couple of weeks ago I made a chocolate chip pecan pie and took it to a dinner with friends. We brought it home with a couple of slices leftover and I had an idea. What if I made classic vanilla ice cream and dropped the rest of the pie into it? Would it work? The simple answer is omigoodnessitworks. If you normally like ice cream with your pecan pie, this may be your new favorite flavor of ice cream.

Chocolate Chip Pecan Pie

1 9″ pie crust, baked
3 eggs
2/3 c sugar
1/2 t salt
1/3 c butter, melted
1 c corn syrup
1 c whole pecans (I use more like 1 1/2 c)
1 1/4 c mini semi-sweet chocolate chips
Set oven to 375 degrees. Blend eggs, sugar, salt, butter and corn syrup. Fold in pecans and chocolate chips. Pour into the baked pie shell and dot with extra pecans as needed. Bake 40-50 minutes and allow to cool before cutting.

Now, the ice cream:

1 1/2 c whole milk

1 c sugar

3 c heavy cream

1T vanilla

Mix the whole milk and sugar until the sugar dissolves, 2-3 minutes. Add the heavy cream and vanilla and mix well. Pour into an ice cream churn and let it run for about 20 minutes. Drop half of the pecan pie into the ice cream after it has thickened considerably, in the last five minutes of churning. Freeze until set.
 

 

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Dark Chocolate Almond Ganache Ice Cream

228E10B3-6F39-4BAC-A45D-830C7C86C6FEI stumbled upon a Chocolate Ganache ice cream recipe at ashleemarie.com but made a few changes, the biggest being that I added a handful of chopped raw almonds towards the end of the churning time. I hope you enjoy it as much as I do, it’s obviously very rich and a special treat.

Dark Chocolate Almond Ganache Ice Cream

2 1/4 c heavy cream

10 oz dark chocolate chips

3/4 c sugar

3 eggs

1/3 c dark chocolate cocoa

1 1/2 c milk (I use whole milk)

1 1/2 t vanilla

Heat the cream in a saucepan until simmer. Place chocolate chips into a metal bowl and pour the warmed cream over the chocolate and allow to sit for five minutes. Stir till smooth and set aside. (This is classic chocolate ganache).

Mix the sugar, eggs and cocoa until incorporated and set aside.

Bring the milk to a simmer over medium heat and then add to the sugar, egg and cocoa mixture and mix until incorporated. Pour this back into the saucepan and heat through on low, for about five minutes as it thickens slightly. Pour this warmed mixture into the original ganache and stir till smooth and add the vanilla. Refrigerate for two hours to bring the temperature down.

Pour contents into ice cream maker, takes 20 minutes or so to become firm. Freeze for at least two hours before serving. Makes six 8oz servings.

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Review of Sun Basket Food Delivery

 

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I will admit that I kind of turned my nose up to the Hello Fresh’s of the world, I cook all the time, I don’t need anybody sending me deconstructed meals to prepare when I can buy it locally from the store, right? But then I read about Sun Basket, a California based company that only sends organic ingredients that are non-GMO and clean. I looked into it more and found the recipes are chef-driven, that you can request special diets like paleo, gluten free or vegetarian and they had a special price for first timers. I decided to try it.

When I signed up, I still had a couple of kids in the house, so I ordered three meals for four people and I got to choose the specific dinners from about eight choices for the following week. The food arrived on a Wednesday, packed well with dry ice for the meats and all ingredients were fresh. A booklet with easy to follow recipes comes inside the box, and it has all the recipes that were offered for that week, so you could make something else yourself that you didn’t order. Each recipe tells you how long it should take to prepare (and tends to be accurate) and all the nutritional info you could want.

How does it taste? We have really enjoyed most of the recipes. None have been bad, but because I love to cook, I have a lot of my own recipes, and I quickly learned it is best for me to choose food that I don’t normally cook; Thai, Vietnamese and Indian have been our favorites so far. I have noticed there is little to no dairy in each meal, and very little gluten.  After the first two deliveries, I decided to modify my order and found that it was fine to drop down to two paleo meals for two people each week, about half of what I was doing originally. This seems to fit our lifestyle better, and the cost comes out to about $25 per meal (including shipping).

Bottom line: we are going to continue using Sun Basket because it is a good way for me to experiment with different recipes that reflect the qualities we want in our food, and we can know the nutritional information of what we are eating. It’s a good feeling to know for sure that you have everything you need to pull together a quick dinner and it is fun to try some new ideas.

It looks like they have another special for new customers. Please let me know if you try it!

https://try.sunbasket.com/?offer=A-LQSEM35&SCID=BCPC&utm_source=bing&utm_medium=cpc&utm_campaign=Brand%20-%20Sun%20Basket:FullExpansion&utm_content=Sun%20Basket%20-%20Promo&utm_term=sun%20basket%20coupon&akd=81913627378110+kwd-39633923759+c

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Grilled Peaches

Peaches

We were just in North Carolina, dropping our youngest off at college and had to shop at the local Farmers Market for some fresh fruit and veggies for our girl before we left. We ended up driving peaches and blackberries as big as your head halfway across the country because they were too incredible to pass up!

Last night we had grilled peaches and vanilla ice cream for dessert. Grilling them just intensifies the sweetness, and adding a little butter and sugar doesn’t hurt at all!

Grilled Peaches

Turn on your grill and set the heat high. You can place the peaches directly on the grates, but I like to use a grill pan. Place the pan on the grill while heating.

Cut the peaches in two halves and remove the pit. I don’t bother to peel them, but you could.  Brush some oil (I use grapeseed) on the inside and sprinkle a little brown sugar and cinnamon on each. Please the peaches on the hot pan or grates and shut the grill top, allow to cook for 4-5 minutes and turn them over to cook another 3-4. Remove from the heat and add a pat of butter to each middle. Serve with a scoop of vanilla ice cream and savor the taste of summer!

 

Nutella Crunch Ice Cream

Nutella Crunch Ice Cream

I’m not a big Nutella fan, but there are a couple of them in my house, so I decided to give this a try after seeing it at yourhomebasedmom.com. Keep in mind that this should be eaten in small amounts because it is rich, and it tastes better than Nutella ever did.

Nutella Crunch Ice Cream

1 1/2 c whole milk

2 c heavy whipping cream

1 1/2 c half & half

1 1/2 c sugar

1 1/2 T vanilla

1/4 t salt

2 c Rice Krispies cereal

1 cup Nutella

Mix all the ingredients except the last two in a stainless steel bowl and place in the refrigerator. Heat the Nutella over low heat and add the Rice Krispies, stir till incorporated. Please the mixture on a parchment paper lined cookie sheet and freeze for 15 minutes.

Pour the ice cream mixture into an ice cream maker as per manufacturers instructions. Toward the end of the cycle, add some of the Nutella Krispie pieces while it churns. When the ice cream is the right consistency, move into containers, layering the Nutella pieces into the ice cream. Freeze till firm.

*This recipe uses most of a small jar of Nutella, the rest of which can be poured into the layers of ice cream, forming a ribbon of yum throughout.

Makes 5 pints

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Roasted Strawberry Cheesecake Ice Cream

 

ice cream

We had friends coming into town who have a son with an egg allergy, so I researched breakfast and dessert options that could support the sensitivity and found this gem on http://www.bakedbyrachel.com. She also had several delicious breakfast recipes; egg-free pancakes and blueberry muffins were both hits at our house. This one takes several hours overall, but is well worth the time spent.

Roasted Strawberry Cheesecake Ice Cream

1 c whole milk

1 c heavy cream

8 oz cream cheese, softened

1/4 t salt

1/2 t vanilla

11/4 c sugar, divided

2 c strawberries

1/3 c crushed graham crackers

Blend milk, cream, cream cheese, salt, vanilla and 3/4 c sugar until smooth. Transfer into a clean container and refrigerate 8 hours.

Meanwhile, preheat oven to 425 degrees. Hull and slice strawberries, tossing them with the remaining 1/2 c sugar. Place on baking sheet with parchment paper and roast for 15 minutes. Transfer to a clean bowl and refrigerate.

Churn the dairy liquid in an ice cream maker according to manufacturers instructions. Add the strawberries and graham crackers during the last five minutes of churning, a little bit at a time. Alternate layers of ice cream and graham crackers in a freezer safe container and freeze till firm.

roasted

 

Éclair Torte

 

eclairThis dessert has been around for many years, I have no memory of where I first learned of it, or even when I began serving it. The base has no sugar in it, giving it more of a European taste.

Éclair Torte

1 c water

1/2 c unsalted butter

1/4 t. salt (or use salted butter and leave this out)

1 c flour

4 eggs

1 package cream cheese (8 oz, room temperature)

2 packages vanilla instant pudding (3.4 oz each)

3 c cold milk

12 oz whipped topping (I make my own)

chocolate syrup for decorating

Bring the first three ingredients to a boil in a saucepan . Add flour all at once and stir until a smooth ball is formed. Remove from heat and let stand for five minutes. Add eggs and mix until smooth. Spread the mixture into a greased 13×9 pan and bake at 400 degrees for 30-35 minutes, or until puffed and golden brown. Cool completely.

In a bowl, mix the cream cheese, pudding mix and milk until smooth. Spread the mixture over the cooled puff and refrigerate for 30 minutes. Spread whipped cream over the top, sealing it. Drizzle with chocolate syrup just before serving.

 

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