Friday, May 27, 2011

Coffee Chip Ice Cream

If you can't tell, I love my ice-cream maker and every recipe I try is just so delicious - this can't be safe for my waist line.

This Coffee ice cream with Chocolate Chips was my Aunt Laurie's special request and was oh so yummy

Adapted from Baked Bree


3/4 cup sugar
2 Tablespoons cornstarch
2 Tablespoons instant coffee
1/4 teaspoon salt
1 cup milk
2 cups heavy cream
1 egg yolk
1 1/2 teaspoons vanilla bean extract
1 cup mini Chocolate Chips

In a saucepan, whisk together the sugar, cornstarch, salt, and coffee.

Slowly whisk in the milk and cream.

Cook over medium to medium high heat stirring constantly until thickened.  It takes about 10-15 minutes.  The mixture needs to come to a bubble so the cornstarch can reach full thickening power.
Meanwhile, in another bowl, whisk your egg yolk.
Add the vanilla extract.
Add a very small amount of the hot cream mixture to the egg yolk whisking constantly.  Gradually add the rest being careful to not scramble the egg yolk.
Cover the ice cream with plastic wrap, having the wrap touch the surface so a skin does not form.  Chill for a few hours, overnight if possible.

Freeze the mixture according to the directions used for your ice cream maker.  A few minutes before the end of the freezing time add almost all of the Chocolate Chips.
Transfer the mixture to another container and freeze for at least two hours before you serve it.  Or not. 

Butter Pecan Ice Cream

Made for my Pop-Pop, this ice cream was sweet, salty, and delicious
adapted from Epicurious

Butter Pecan Ice-Cream


2 cups pecans (1/2 lb), finely chopped - I used roughly chopped pecan halves.
3 tablespoons unsalted butter, softened
1/4 teaspoon salt
1 1/2 cups packed light brown sugar
2 teaspoons cornstarch
4 large eggs
2 cups whole milk
2 cups heavy cream
3/4 teaspoon vanilla

Preheat oven to 350°F.
Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).

Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then ADD TO THE egg mixture in a stream, whisking constantly, and transfer custard to saucepan.
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).

Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.
Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.


adapted from Martha Stewart


Olive oil
1 lb. (16 oz.) andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
2 garlic cloves, minced
Salt and Pepper
4 teaspoons paprika
4 teaspoons chili powder - you can cut that if it gets too spicy
Squeeze of lemon juice
4-8 plum tomatoes, seeded and chopped
2 cups long-grain white rice
1 pound medium shrimp (about 30), peeled, deveined, and tails removed - I used as much as I had, didn't measure so I'll leave Martha's measurement
1/2 cup thinly sliced scallions, for garnish

nom nom nom

Heat oil in a large skillet over medium-high heat. Add sausage and cook, turning occasionally, until browned on all sides, 4 to 6 minutes. 

Add onion, bell pepper, and garlic

Season with salt and pepper. 
Cook. Stir in paprika and chili powder.
Add tomatoes, rice, and about 4/5 cups water to skillet; cover, and simmer over medium heat 
until rice is cooked and has absorbed all water, about 15 minutes. 

Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout.
Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

Thursday, May 19, 2011

Peanut Butter Ice Cream deliciousness with Fudge Swirl and Chocolate Covered Pretzels

I got my ice cream machine and my bikini in the mail today; hmmm...which one to send back?
This ice cream is the most delicious thing, I think, I have ever created - it's decadent and rich and creamy and so good.

Peanut Butter Ice Cream
adapted from Baked Bree

1 cup creamy peanut butter
3/4 cup sugar
1 1/4 cup whole milk
2 cups heavy cream
2 teaspoons vanilla
1/2 jar of hot fudge sauce - I melted it in the microwave for easy layering
bag of chocolate covered pretzels

In a medium saucepan, melt the peanut butter over medium heat.
Add the milk.
Add the cream.
Whisk in the sugar.
Add in the vanilla.  Whisk the ice cream until the mixture comes together.  Chill the mixture.
After the base has chilled, pour the mixture into your ice cream machine.
Add in the crushed chocolate covered pretzels.
Layer the ice cream with the hot fudge sauce in freezer safe container.

Tuesday, May 17, 2011

Banana Bread

I hate bananas! hatehatehatehate, mostly the smell.  So to stick to my diet and to continue baking - I made banana bread in the hopes I wouldn't eat the sweets - didn't work, this banana bread was good enough for even this banana-hater to lick a few spoons and take a few bites.

Banana Bread
adapted from Betty Crocker 

This recipe makes 2 8x4 loaf cakes so I halfed it

1/2 + 1/8 cups sugar
1/4 cup butter, softened
1 egg
2 mashed very ripe bananas
1/4 cup buttermilk - I didn't have any so I used milk and a squeeze of lemon
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nut, if desired - I left this out and added CHOCOLATE CHUNKS and I definitely added more than a 1/2 cup 

Mix it:
Mix sugar and butter in large bowl. 
Stir in eggs until well blended. 
Add bananas, buttermilk and vanilla. 
Beat until smooth. 
Stir in flour, baking soda and salt just until moistened. Stir in nuts or CHOCOLATE. 

Pour it: into greased loaf pan

Bake it:
The oven should be pre-heated to 350 degrees 
Bake for about an hour - If that 

Blueberry Muffins

mmmm muffins. These muffins were very moist, a little bland but very moist due to the yogurt/sour cream.  I shouldn't have left out the lemon but I think this recipe would make a great base for lots of flavor muffins - I love the thickness of the batter, just needs more flavor - or a pat of butter when serving.

Adapted from Smitten Kitchen

5 tablespoons softened butter - I'm a bad baker and always use salted butter
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt - I used 1/2 cup vanilla yogurt and 1/4 cup sour cream because its what I had
1/2 teaspoon grated lemon zest - I left this out, I regretted leaving it out :(
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon  baking soda
1/4 teaspoon  salt
3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375°F. 
Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray - I used a regular cupcake pan and got 12 cupcake sized muffins out of the batter
Beat butter and sugar with an electric mixer until light and fluffy. 
Add egg and beat well, then yogurt and zest. 
Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter - I'm also a terrible baker that doesn't sift
Mix until combined. 
Add blueberries. 
The dough will be quite thick and yummy fill tins 3/4 full
Bake for 25 to 30 minutes