Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, January 23, 2012
Menu Monday: Homemade Cheesecake Ice Cream
10:33 AM | Posted by
The Mommies Network |
I made some cheesecake for Cherry Cheesecake bombs and I had some filling leftover. I decided to make this AMAZING ice cream. I decided to use a buttermilk base and it was perfect - the tang from the buttermilk with the cheesecake bites- PERFECT. I'm really enjoying being "back" in the kitchen lately and experimenting and coming up with fun things to try.
1 1/4 cup heavy cream
1 teaspoon vanilla paste/1vanilla bean or 1 teaspoon vanilla
7 egg yolks
3/4 cup sugar, I used Vanilla Bean Specialty Sugar - you can use a cup, I just don't prefer things overly sweet
2 cups buttermilk
Maraschino cherries roughly chopped(with some juice reserved)
Vanilla bean cheesecake chunks (I'll post that recipe soon also)
Graham cracker pieces- I gave the girls the option of graham crackers or oreos. They chose graham- I'm glad
Freeze the cherries and cheesecake in a single layer.
Whisk the egg yolks and sugar in a bowl and set aside.
In a heavy bottom sauce pan stir the vanilla into the heavy cream. Bring it to a simmer.
Temper the cream and yolk mixture. I can't stress this enough. Be patient unless you want scrambled eggs. To temper add a little bit of cream to the yolk mixture and stir it. Add a little more and repeat to bring the yolks up to temperature and then add all the yolk mixture to the cream.
I put some cherry juice into the buttermilk. Stir it up and add it to the cream mixture. Transfer to a container and cool in the refrigerator.
Follow the instructions for your ice cream/gellato maker. Right before it's done stir in the yummy goodness that's in the freezer along with the graham crackers. Transfer it all to a container and finish freezing it.
Can it get any easier?
Post provided by the Please Give Peas a Chance Blog.
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Monday, January 2, 2012
To Die For Blueberry Muffins
I am not a morning person at all. When my daughter screams, "Mommy!" in the morning, all I want to do is hide under the covers for a few more minutes. So usually, I am not in the mood to make a huge breakfast, either. I like something that is good and quick.
Lately, Virginia has been on a blueberry kick. She loves her some blueberry waffles. When I was at the grocery store, I grabbed some fresh blueberries for her. Well, don't you know, my silly goose turned up her nose at the blueberries. I don't like to waste food, so I decided to make blueberry muffins. I usually use the store-bought muffin packs, but I ran across this To Die for Blueberry Muffin recipe on AllRecipes and decided to give it a shot.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line with muffin liners. I always like to put two liners in one muffin spot. Like my mother, I tell my family that the one that gets the double liner is going to have a lucky day. Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder.
Measure 1 cup of vegetable oil; add egg and enough milk to fill the cup. Mix this with flour mixture.
Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb-topping mixture.
To make crumb topping: Mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven or until done.
Post originally submitted by Kathy (absolutelykathy) to the CentralPiedmontMommies blog on Sept. 8, 2011.
Post originally submitted by Kathy (absolutelykathy) to the CentralPiedmontMommies blog on Sept. 8, 2011.
Monday, December 26, 2011
Menu Monday: Kiss Me Chocolate Chip Cookies
I am always making CCC a million different ways, just search Chocolate Chip Cookie/s on here and you'll get a few hits. Can't help it. These are chewy soft yummies. And I had a ton of chips I needed to use up. When a few cooled I took them on a plate to Pixie girl- she took one, walked away took a bite and came back towards me, I told DH, "yup she wants one in each hand..." NOPE. She came over, put her arms around me and kissed me... then took the other cookie. I love that little baby.
2 sticks melted butter
1/4 c sugar1 1/4 c brown sugar (lightly packed)
2Tbs milk
2 tsp vanilla
2 eggs
2 Tbs sour cream
Sift-
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt- I used kosher last night
1 cup oats
2 cups chocolate chips
1 cup nuts (optional)
Chill dough thoroughly. I left this dough overnight in the fridge. I used a small cookie scoop for these cookies. I baked them on stoneware. Which took longer, than my standard parchment lined jelly roll pan. Bake at 350 degrees for 9-10 minutes depending on your oven.
You can also scoop the dough onto a cookie sheet, flash freeze the dough balls and put them in a Zip top bag and bake a few at a time.
OR roll the dough into logs and wrap in plastic wrap and slice and bake them also.
2 cups chocolate chips
1 cup nuts (optional)
Cream sugars and butter until light and fluffy. Add remaining wet ingredients. Beat well. Mix in flour mixture. Stir in oats, chocolate and nuts.
Chill dough thoroughly. I left this dough overnight in the fridge. I used a small cookie scoop for these cookies. I baked them on stoneware. Which took longer, than my standard parchment lined jelly roll pan. Bake at 350 degrees for 9-10 minutes depending on your oven.
You can also scoop the dough onto a cookie sheet, flash freeze the dough balls and put them in a Zip top bag and bake a few at a time.
OR roll the dough into logs and wrap in plastic wrap and slice and bake them also.
Post provided by the Please Give Peas a Chance Blog.
Wednesday, September 7, 2011
Microwave Popcorn
The girls and I had a movie night. I stopped buying microwave popcorn a long time ago. Too much junk, what not, sodium and hydrogenated oils in it. Besides this is something the girls like to help with. We like it with real butter and different toppings. Usually dry ranch dressing mix- yes not good for you but I can control how much goes in there, or cinnamon sugar.Popping corn
Paper lunch bag
Toppings-
cinnamon sugar
ranch dressing mix
grated cheese
herbed olive oils
salt
butter
I use a little bit less than 1/3 cup of popcorn.
Pour it in the bag.
Fold the top down three times.
Place it folded side down in the microwave. Hit the popcorn button, or it takes about 3 minutes in our microwave.
See, yummy and easy. You can even reuse the bag for another batch. Just once though, don't reuse it more than that.
Submitted by Katherine
{Originally published by Give Peas a Chance on April 26, 2008}
{Originally published by Give Peas a Chance on April 26, 2008}
Wednesday, August 24, 2011
Cheater's baked Crab Ragoon...
It's a known fact that I don't like to fry, I don't even like to cook bacon in the house because it makes the house stink. If I make bacon I make it in the oven, but I guess that's another blog. These Crab Rangoon are baked and I actually lost the original recipe but I generally just throw whatever sounds good in them. Diva likes to help in the kitchen so I let her lay out all the won ton wrappers on parchment for me.
Won ton wrappers
Softened cream cheese
Lump crab meat or even imitation
Worcestershire sauce
Sea sat
White Pepper- ground
green onion- diced, save some for garnish (optional)
Cooking spray- I use the all natural no chemical stuff
I let Diva lay the Won ton wrappers out on parchment paper. While she's doing that (she's three it takes a while, not only that she's particular, if they aren't straight she fixes them) I mix the soften creamed cheese, crab meat, Worcestershire sauce, sea salt, pepper and a little green onion if using (I didn't have any on hand) in a bowl. Mix gently so the crab stays in chunks. Set aside. Spray won ton wrappers with a LIGHT coating of cooking spray and place one wrapper cooling spray side UP into each muffin cup, divide crab mixture onto wrappers. I bake until browned at about 350 degrees.
These are not folded over, essentially the wrapper is a little cup and holds the filling.
Submitted by Katherine
{Originally published by Give Peas a Chance on October 17, 2007}
Wednesday, August 10, 2011
Buttermilk Cherry Cheesecake Ice Cream
I made some cheesecake for Cherry Cheesecake bombs and I had some filling leftover. I decided to make this AMAZING ice cream. I decided to use a buttermilk base and it was perfect the tang from the buttermilk with the cheesecake bites- PERFECT. I'm really enjoying being "back" in the kitchen lately and experimenting and coming up with fun things to try.
1 1/4 cup heavy cream
1 teaspoon vanilla paste/1vanilla bean or 1 teaspoon vanilla
7 egg yolks
3/4 cup sugar, I used Vanilla Bean Specialty Sugar - you can use a cup, I just don't prefer things overly sweet
2 cups buttermilk
Maraschino cherries roughly chopped(with some juice reserved)
Vanilla bean cheesecake chunks (I'll post that recipe soon also)
Graham cracker pieces- I gave the girls the option of graham crackers or oreos. They chose graham- I'm glad
Freeze the cherries and cheesecake in a single layer.
Whisk the egg yolks and sugar in a bowl and set aside.
In a heavy bottom sauce pan stir the vanilla into the heavy cream. Bring it to a simmer.
Temper the cream and yolk mixture. I can't stress this enough. Be patient unless you want scrambled eggs. To temper add a little bit of cream to the yolk mixture and stir it. Add a little more and repeat to bring the yolks up to temperature and then add all the yolk mixture to the cream.
I put some cherry juice into the buttermilk. Stir it up and add it to the cream mixture. Transfer to a container and cool in the refrigerator.
Follow the instructions for your ice cream/gellato maker. Right before it's done stir in the yummy goodness that's in the freezer along with the graham crackers. Transfer it all to a container and finish freezing it.
Can it get any easier?
Submitted by Katherine
{Originally published by Give Peas a Chance on May 20, 2010}
Submitted by Katherine
{Originally published by Give Peas a Chance on May 20, 2010}
Friday, July 15, 2011
Chocolate Covered Goodness...
I thought these would be fun for the girls to help me make, and well, they are fruit so they are kind of healthy, and chocolate makes everyone happy. I would like to apologize now for the shortening in this recipe, if it will make you squirm read no further, there isn't a lot in there but there is some. Sorry, but I am in the middle of operation eat what you have, and well that was in the pantry. I think you can use butter but I am unsure it will set up like the shortening does. OK let's refocus now on what's important, chocolate, oh and the fruit.2 firm but ripe bananas
Strawberries
Semi sweet chocolate
1 tablespoon of Crisco- I had butter flavored, so I used it. I don't think leaving it out would be an issue at all
toppings- sprinkles, flakes of coconut, coarsely ground nuts, cookie crumbs, whatever you want. I had crushed heath bar ready to go but as the girls and I dipped we decided that we liked just plain chocolate.
Popsicle sticks or skewers or even lollipop sticks
Peel your bananas, and cut them in half. Not lengthwise though, insert a skewer or Popsicle stick.Put them in the freezer for a good hour or two.
Wash and dry your berries. I bet blueberries would be divine...
I had a few squares of bakers chocolate, so I used that and used some chocolate chips. Place your chocolate into a bowl that can sit on top of a pot of water, make sure the water is not touching the bottom of the bowl.
Or use your double boiler if it's not too big.
Add your shortening if you are using it. (A Tablespoon of Nutella would be divine to add, but my oldest is allergic to hazelnuts.) Turn the heat onto LOW, trust me on this LOW and slow is the best way to go.
Stir everything up, until the chocolate is melted and smooth, do not let it get too heated it will "freeze" up on you, I don't know what it's called but it gets all hard and pasty.
See? Smooth, take it off the pot of water.
I'd like to swim in that.
Take your banana's out of the freezer.
Dip them in the chocolate, and turn to coat.
Place them in a topping if you are using one and then on a parchment lined plate or baking sheet. Depending on how many you are making. Put them back in the freezer, until the chocolate has set, then you can wrap them up individually and keep them in the freezer.
Dip your berries.
Place them on parchment also and put them in the refrigerator to set.
OK now that that's all done with give your kids some cocktail forks and fruit and let them eat the rest of the chocolate and fruit and toppings. It's good warm. Messy, but who cares.
Post submitted by Katherine from NorthMetroDCMommies
{Originally posted on Please Give Peas a Chance on April 10, 2008}
Sunday, July 3, 2011
Cinnamon Apple Dutch Baby
Let me start off by saying that I totally messed this recipe up. For one I should have gotten the base recipe for a dutch baby out instead of winging it from memory- I remembered the recipe but when it came time to execute there was too much going on to remember every little thing, two I should have just paid more attention. So for your sake read the directions and ignore the pictures. I will say that in spite of me messing up this recipe the girls and I LOVED it and we will be having it again. So good. Diva requested that I put it in her lunch for school tomorrow.4 tablespoons butter
one apple
1 cup flour
1 cup milk
1 teaspoon of vanilla
4 eggs
3 tablespoons brown sugar
1/2 teaspoon salt
1/3 teaspoon ground cloves
1/3 teaspoon ground ginger
1 teaspoon ground cinnamon
nutmeg
* NOTE- you CAN fry up the apples, put them in a baking dish that has melted butter and then pour the batter over the top of that and bake it, but I didn't want to wash a pan and a baking dish. So you know. Whatever you want.
Preheat your oven to 425 degrees and pull out your blender.
In a small bowl mix your sugar, all your spices except the salt.
Peel your apple. , if you want. I do because it's easier for Piglet to chew.
Slice it thin.
In an oven safe skillet melt your butter.
When it is melted arrange your apples in the pan. You will soon see that I wasted my time doing this, but anyway just do it.
Sprinkle a little bit of your sugar mixture on the apples. I left the stove on and the apples were still cooking on medium low at this point.
Put the rest of the sugar mixture into the blender.
Add your flour.
Add your milk and vanilla...
NOW as you can see I did NOT add my eggs, please do so now. It is important, especially if you want your apples to be pretty.
Blend it up.
Pour it over you apples...
(note I realized I forgot the eggs, so I put them in and stirred it up)
Yeah, it's not pretty, the apples are now all mixed up in there... but it worked.
Once your pour your complete batter on top of the apples put it in the oven for about 20 minutes. I did 16 minutes. It was cooked through and still a little custard like in the center. If you don't like that cook it longer.
Now it isn't AS poofy as a plain dutch baby, however it DID poof up and then settle once out of the oven. Like I said it was so yummy with a little syrup.
Post submitted by Katherine from NorthMetroDCMommies
{Originally posted on Please Give Peas a Chance on April 10, 2008}
{Originally posted on Please Give Peas a Chance on April 10, 2008}
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