Browsing Category

Dessert

Cinnamon Ice Cream

 

I scream you scream we are all going to be screaming for this ice cream. David Lebovitz wrote the best  book called The Perfect Scoop. I’ve literally put post-it’s on most of the pages and at this point the book looks like it could take flight. There are so many delicious recipes in there and I cannot recommend this book enough if you are interested in making homemade ice cream. Homemade ice cream tastes so much better and it’s not terribly hard. Though I will admit my first attempts were not great. Buy, you know, if at first you don’t succeed….enjoy the mistake that probably still tastes delicious and try again! It doesn’t have to look pretty to taste good! But the real issue I experienced was that no mater how long I would mix it, it just wouldn’t come together. It froze fine after, maybe a bit more icy. But then I read something “let it chill…preferably overnight”. I had never let the mixture chill overnight before and wouldn’t you know the next day when I brought my ice cream attachment up and let it get to work….success! I was beyond excited. So if you take anything away from this post, let it be chill the mixture overnight and this recipe. You will definitely want this recipe.

Instructions

  1. Crush Cinnamon sticks to break them up. For me, I placed them in a Ziploc bag and had my son help with his toy hammer. He got to help while I was able to prepare the other ingredients! If you don't have a toy hammer, you can still put them in the Ziploc bag and give it a few good hits with with your rolling pin or meat tenderizer.
  2. In a saucepan, heat the milk, sugar, pinch of salt, 1 cup of the heavy cream and cinnamon sticks until warm. Remove from the heat, cover, and let steep for an hour.
  3. Place the remaining 1 cup of heavy cream in a separate bowl and place a mesh strainer across the top of the bowl. Place this bowl into an ice bath (Fill a larger bowl with ice and cold water). Set aside.
  4. In another bowl, add the egg yolks. Reheat the milk mixture to rewarm. Once warm remove as many of the cinnamon stick pieces as you can. Grab a whisk! At this point you are going to temper the eggs. Slowly pour the warm milk mixture over the egg mixture while whisking. When all of the milk mixture has been added to the bowl, scrape the contents back into the saucepan and cook until the mixture thickens and coats a spatula. At this point you will notice the mixture getting a little lumpy.
  5. Remove the pan from the heat and pour into the mesh strainer over the remaining heavy cream. Whisk together until incorporated and the mixture is cool. At this point, I tested the flavor and added some ground cinnamon. Place in an airtight container and LET THE MIXTURE CHILL IN YOUR FRIDGE OVERNIGHT!
  6. Once the mixture has chilled you can prepare according to your ice cream makers instructions. Place in an airtight container and leave in the freezer until completely frozen.

Notes

Homemade Bunny Peeps

Peeps! I feel like you either love them or hate them. I happen to love them, but when they hit that super stale point when most people might find them too gross to consume. But making them myself was a total game changer. I actually appreciated the flavor of the fresh peep. I loved using the bright color sugar to dress them up and the hint of chocolate to make the adorable “faces” only enhances the treat. For this particular version, I made the bunny shape. My son insisted on using his Iron Man mold, but since I was doing an Easter/Spring theme for the blog this week, we passed and I went for the bunny mold (side note, I did have to promise that we would make Iron Man marshmallows soon). I purchased the silicon mold at Target, what feels like eons ago, and was excited to finally get to use it. This particular recipe is great because you don’t need to let them set for as long. The down side is that it starts to set quickly so you do need to move quickly if you are opting for the molds. But don’t fret, even if they look a little wonky in the mold, when you pop them out they will look just fine. Sprinkled with colorful sugar they are perfect! This recipe really was super easy to make. This is coming from someone whose track record with homemade marshmallows is not that great. If you are looking for something fun to try, I would encourage you to give this recipe a shot.

Ingredients

Instructions

  1. Lightly coat your silicon mold or pan with nonstick cooking spray.
  2. In the bowl of your standing mixer, fitted with the paddle attachment, add the gelatin and 1/4 cup of cold water and let sit.
  3. Meanwhile, in a small saucepan, add your sugar and 1/3 cup of water. Whisk together and heat over medium heat until the sugar is dissolved. Stop stirring and let the sugar mixture cook until it's hit the softball stage, between 235-240 degrees. (You will want to get a candy thermometer for this!)
  4. Once the syrup reaches the softball stage, remove from the heat. With the mixer on low, stream the hot sugar mixture into the mixing bowl, avoiding the sides and beaters. Once all of the syrup is added, increase the speed to medium-high and beat for about 8-10 minutes. The mixture should become thick, turn white, and should hold soft peaks.
  5. At this point, immediately begin to spoon the mixture into the prepared mold.
  6. Let the marshmallows sit for a minute in the mold before removing. Note, the marshmallows will always be a bit sticky, even when they are ready to be removed. I found I had to pry and stretch (and pray) a bit to get them out, but they are resilient and kept their shape.
  7. After you get one out, place it right on top of the color sugar and coat thoroughly. Repeat until the are all covered.
  8. To make the chocolate, mix a bit of cocoa powder and water to form a looser paste. Using a toothpick, dip the tip into the mixture to make the eyes and nose.

Notes

This recipe is from 52 Kitchen Adventures via Martha Stewart.

Brownie Pie

It’s Pi(e) Day, it’s a snow day… it’s like Mother Nature got on board and gave us a celebratory day at home to stuff our faces with pie. Thanks, Mother Nature! Now onto the pie. I was looking through my Milk Bar cookbook and my gosh it’s hard to make a decision on which recipe to try first. They are sound amazing. I cannot recommend this book enough if you are looking for something creative and delicious. So, Brownie Pie. What I loved about this was how absolutely easy it was to put together. The filling, while has all of the resemblance of a brownie was not as dense. It was absolutely pleasant and had wonderful flavor. My son, who is rather picky with what he eats requested more “brownie” yesterday. I highly recommend adding this to your list of pies to make.
 For some local love, I absolutely had to share some local love. Florence Pie Bar is a little gem I found and visited during the winter. This place….. it’s like a little slice of heaven. The inside is fun, everyone who works there is so nice and super helpful. The sell slices, full pies, and a bunch of other treats. If I could have stayed there all day, I would have. I highly recommend to any Western Mass locals (or anyone visiting Western Mass) that you check it out.
Note, this post is not sponsored by Florence Pie Bar and the opinions are my own. I simply love this place and had to share!

Ingredients

For the crust

For the pie

Instructions

  1. For the crust, toss the graham cracker crumbs, milk powder, sugar and salt, with your hands, in a medium bowl.
  2. Whisk together the melted butter and heavy cream. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold shape if squeezed together lightly in the palm of your hand. If it's not coming together, add 1 - 1 1/2 Tbsp more of melted butter.
  3. For the pie, heat the over to 350 degrees. Dump 1 1/4 cup graham cracker crust into a 10 inch pie dish and work into the pie tin. The crumbs should cover the bottom and reach at least half way up the dish. Reserve the remaining 1/4 c. of graham cracker crumbs for the pie mixture.
  4. Place the butter and chocolate into a microwave safe dish heat on low for about 30-50 seconds. I melted them together on the stove top. If you do this, watch the mixture closely so it does not over cook. The mixture should be glossy and smooth.
  5. Combine the eggs and sugar to the bowl of an electric mixture, fitted with the whisk attachment. Beat together for about 4 minutes. The mixture should be fluffy and a pale yellow and should reach the ribbon state. To check this, remove the whisk attachment dunk into the mixture and move back and forth. The mixture should have thickened and silky ribbons should appear and disappear into the batter. If you do not see this, mix for another minute until this happens.
  6. Replace the whisk with the paddle attachment and add the chocolate mixture to the bowl. Stir together on low, increasing the speed to medium for about one minute. The mixture should be one homogeneous brown batter. If there are any streaks, continue to mix until they disappear.
  7. Add the flour, cocoa, and salt to the batter. Mix on low for about 60 seconds. There should be no clumps of dry ingredients. If you see any clumps in the mixture, continue to mix until they disappear.
  8. Stream in the heavy cream on low. Mix until the batter loosened up and the white streaks have fully mixed in.
  9. Remove the bowl from the mixture and mix in the graham cracker crumbs. With a spatula pour the mixture into the pie crust.
  10. Place the pie on a baking sheet and bake until the center is set, abut 25 minutes. If the center is still gooey, cook for an additional 5 minutes. Here, my crust started to darken quickly, so I placed foil over the top and continued to bake.
  11. Place pie on a cooling rack. The pie will keep fresh in the fridge for up to 1 week or in the freezer for up to 2 weeks.

Notes

This recipe is from Momofuku Milk Bar

Chocolate Sorbet

This sorbet is literally the best way to cure a case of the Mondays. If you are looking for something rich tasting without the guilt this will be your jam! Its bold taste is certainly an ideal way to curb even the most intense chocolate craving. I have to admit sorbet and granita have been on my mind for a while. Though they usually take a side seat to ice cream or some other enticing recipe, I am so glad I decided to make it. It literally took 10 minutes using ingredients I already had on hand. Disclaimer, if you make this in the morning like I did, it will leave you craving chocolate for the rest of the day. Which is a good thing….because you made this!

Ingredients

Instructions

  1. In a saucepan, add half the water, sugar, salt, and cocoa powder and whisk together. Warm over medium heat. Bring to a full boil while whisking. Then reduce heat to low and simmer for 30 seconds.
  2. Remove from the heat and add vanilla and espresso. Add in remaining water and stir.
  3. Transfer the mixture into a bowl and refrigerate until cool, at least one hour. Once ready, just add to your ice cream maker and follow the manufacturer's instructions

Notes

Original recipe by skinnytaste