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Posts Tagged ‘ice cream maker’

Mom says I never make any of my great creations while M is home. Geez. It’s not like I’m a professional here. But I promised that I would feed M well while she is home for the holidays. The holiday baking was quite intense, but we all survived. Unfortunately, the pounds of brown sugar, powdered sugar, chocolate, flour, eggs, and vanilla did not make it past December 25th. Christmas was a big baked goods extravaganza. But now, it’s time to settle back into reality.

So, I’ve been repeating a number of the recipes I’ve already tested for M to try out. Poor girl never got the chance to indulge the first time around. She finally tried the caramel corn when I made it for Christmas. Yesterday we made strombolis with tomato basil sauce, pepperoni, salami, and mozzarella. This morning, we made buttermilk pancakes. M didn’t quite understand the process. It is obviously more effort than using pancake mix from a box. However, like I said before, it is well worth it. M gobbled up the light, fluffy, airy, scrumptious buttermilk pancakes hot off the griddle. So good that she didn’t even want syrup! What a happy camper.. Made me happy to share the same pancake heaven I experienced for the first time a few weeks ago.

It’s been nice having someone around to eat all this food! Sometimes, it gets overwhelming producing so much food without enough mouths to finish everything when it’s hot, fresh, at its most desired eatability. Today, after buttermilk pancakes, I made the pizza dough again. This time, we used the pizza dough recipe to make pizzas instead of strombolis. We had a whole bunch of extra ingredients. In addition to the tomato basil sauce, pepperoni, salami, and mozzarella, I loaded some sauteed chopped broccoli, red bell pepper, and onion onto my pizza.

We had a couple somethings hot.. so, to mix it up, here’s something cold. It may be winter, but you can’t fool me– it’s never too cold for ice cream. As you know, I’ve only made ice cream once before and I told you I would continue to put my ice cream maker to use.

Last night, I adapted my own Orange Creamsicle Ice Cream using the Ben and Jerry’s French Vanilla Ice Cream recipe as a guide. The plan was to create a vanilla ice cream base and orange combination that will model the idea of an orange creamsicle.

Orange Creamsicle Ice Cream

INGREDIENTS

2 eggs
3/4 cups white granulated sugar
2 cups whipping cream
3/4 cup milk
2 teaspoons vanilla extract
8 fl oz. (1/2 16 fl oz can) frozen orange juice concentrate

DIRECTIONS

1. Whisk the eggs until light and fluffy

2. Whisk in the sugar until completely blended.

3. Pour in the whipping cream and milk. Whisk until blended. Then add vanilla extract and frozen orange juice concentrate, and keep whisking until smooth.

4. Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions.

5. Store in an airtight container and keep in the freezer.

If you love ice cream and orange like me, you will adore this recipe. It’s refreshing, creamy, and better than any creamsicle you will ever eat!

For a special treat, ditch the extra sweet toppings and make an ice cream float! I placed a couple scoops of my Orange Creamsicle ice cream into a glass. Then, instead of using soda, I topped my glass off with Martinelli’s Apple Sparkling Cider. It’s fabulous!!

M will be around for a few more days before she returns back to the other coast right after New Years. I’m sure we will have a many more adventures in our kitchen before she leaves. With that said, I should start coordinating a few more meal ideas for the rest of the week.

nom nom nom.

B

P.S. Thanks for the mention, M. 🙂

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Happy Friday! Today I was on a mission for my sweet-toothed fans! Ice cream, banana pudding, and toffee bar cookies.. Yes, I made all three.

I have never made homemade ice cream before. Okay, I said it. There has been an unused Krups ice cream maker in the house for years, and it’s about time to break in the little guy. As instructed by manufacturer, I placed the ice cream maker cylinder into the freezer last night to make sure it would be cool enough upon use. I searched for an simple ice cream recipe, quickly stumbling upon Ben & Jerry’s Ice Cream recipes of all sorts. Chunky Monkey, Cherry Garcia, Heath Bar Crunch.. Wow. I would have made them all if I had more than one ice cream maker and way more room in my freezer. I settled on the basic French Vanilla recipe. For my first ice cream making experience, all I can hope for is tasty success.

Ben & Jerry’s French Vanilla Ice Cream*

INGREDIENTS

2 eggs
3/4 cup sugar
2 cups whipping cream
1 cup milk
2 tsp vanilla extract

DIRECTIONS

1. Whisk the eggs until lights and fluffy.
2. Whisk  in the sugar until completely blended.
3. Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth.
4. Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions.

*This recipe is included in Ben & Jerry’s Homemade Ice Cream & Dessert Book.

Vanilla ice cream is a great starting point. Then, you have the option of adding in anything extra. Some suggestions: chocolate chips, mint chips, Reeses peanut butter cups, Heath Bar pieces, graham cracker, chocolate syrup.. pretty much whatever sounds good. Just 2 minutes before my ice cream was scheduled to be done, I added in milk chocolate chips and Nilla Wafer pieces.

After my ice cream thickened, I transferred the mixture into a container and set into the freezer to stiffen further.

My dad tried a couple scoops when he came home from work. He responded, “Wow, it tastes just like ice cream!” Yes, Dad, it is– in fact– ice cream.

french vanilla ice cream w/choc chips and nilla wafers!

Next, I began my banana pudding. I spent last Thanksgiving in NYC. M sent me back to school with a bagful of goodies, including some of Buttercup Bakery’s banana pudding. After a small cup of banana pudding from Buttercup Bakery in NYC just about a year ago, I knew I needed more! I discovered the recipe online: Magnolia/Buttercup Bakery’s Banana Pudding. Last winter, I made the banana pudding and fell in love all over again. It tasted just like I remembered.. and I was even happier that I didn’t have to go to NYC to satisfy my craving!

Magnolia/Buttercup Bakery’s Banana Pudding

INGREDIENTS

1 (14 oz) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz) package instant vanilla pudding mix — preferably Jell-O brand)
3 cups heavy cream*
1 (12 oz) box Nabisco Nilla Wafters (no substitutions!)
4 cups sliced ripe bananas

*Can use whipped topping (Cool Whip) instead of heavy cream. I like using heavy cream– makes it more authentic!

DIRECTIONS

1. In a small bowl, on medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined., about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

2. In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

3. To assemble the dessert, select and large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange one-third of the wafters to cover the bottom of the bowl. overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafters or wafter crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours- or up to 8 hours, but no longer!- before serving.

small batch banana pudding!

banana pudding packed for parentals to share at work.

Lastly, toffee bar cookies. True to its name, this dessert tastes just like toffee in a lovely bar cookie form. Unlike shaped or drop cookies, bar cookies are much simpler. After 15-18 minutes of cook time and one 15 x10x1-inch baking pan, a whole batch is ready.

Toffee Bars

INGREDIENTS

1 cup butter or margarine
1 cup packed brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups all-purpose flour
1 6-oz package (1 cup) semisweet chocolate pieces
1 cup chopped walnuts or pecans

DIRECTIONS

1. Preheat oven 350

2. Beat butter for 30 seconds; add brown sugar and beat till fluffy. Add egg yolk and vanilla; beat well. Gradually add flour to beaten mixture, beating constantly.

3. Stir in chocolate pieces and nuts.

4. Press evenly in an ungreased 15x10x1-inch baking pan.

5. Bake in 350 oven for 15 to 18 minutes.

6. Cut into bar while warm.

Makes 48.

English Toffee Bars:  Prepare Toffee Bars as above, except omit chocolate pieces and nuts in the dough; bake as directed. Immediately sprinkle chocolate pieces over top and let stand till softened; then spread evenly. Sprinkle with finely chopped nuts.

*This recipe is from Better Homes and Gardens New Cook Book (aka MY BIBLE)

toffee bar cookies.

nom nom nom.

B

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