Blackberry Crisp Ice Cream

I love ice creams that have something extra to them. This ice cream was perfect for me! For my birthday, my husband bought me an ice cream maker, and he has greatly benefited from this purchase. I made this blackberry crisp ice cream from a combination of sources, and it turned out nicely. It also made the perfect amount for two people. (one quart) Take advantage while blackberries are in season!

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Step One: Make the Crisp

Crisp Streusel
Jeni's Splendid Ice Creams at Home

2 sticks butter, cut into 1/2 cubes, chilled
1 1/2 cups all purpose flour
1/8 teaspoon cinnamon
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 cups quick cooking oats

1. Preheat the oven to 350.
2. Put all the ingredients except oats in a bowl. Blend quickly so that the mixture looks like coarse sand. Add the oats; mix well. (Try not to melt the butter.)
3. Spread onto an ungreased baking sheet, and break up any large clumps.
4. Bake for 30-35 minutes until toasted and brown. Stir frequently, especially the corners. Let it cool completely, then freeze until ready to use. Can be frozen for one month.

*This makes a ton!*

Step Two: Make the Blackberry Sauce

Blackberry Sauce
Jeni's Splendid Ice Creams at Home
Makes 1 1/4 cup

2 cups blackberries (or any berry)
1 cup sugar

1. Combine berries and sugar in a small sauce pan; bring to a boil. Continue stirring 5-8 minutes.
2. Let it cool slightly, then force the sauce through a sieve to remove the seeds. (I left some in to show it's legit.) Refrigerate until cold and ready to use.

Step 3: Make the Ice Cream

Sweet Cream Ice Cream
Cuisine at Home
Issue No. 75

3 egg yolks
3/4 cup sugar, divided
1 1/2 cups whole milk
1 cup heavy cream

1. Whisk together egg yolks and 1/4 cup sugar; set aside.
2. Heat milk, heavy cream and sugar in a sauce pan until steam rises. Gradually add half of the hot mixture to the eggs, whisking constantly. Add yolk mixture to remaining hot milk. Reduce heat to medium-low for 5-8 minutes, stirring constantly.
3. Strain ice cream base into a bowl and cool in an ice bath. Cover bowl; chill 4-12 hours. Churn according to machine directions.

Step Four: Mix it all together!

1. Add a layer of ice cream into your freezer safe tupperware dish.
2. Add a layer of your crisp.
3. Drizzle the blackberry sauce.
4. Repeat - think lasagna.

Let it set for a few hours and voila - ice cream that anyone would be lucky to have. Perfect for the hot summer days we've been having.

One Percent

This is totally me... every time.

Bacon and Sweet Corn Pasta

On Tuesdays, we meet with our community group, so I am always looking for something quick to make on these hectic nights. This dish was absolutely perfect taking only 25 minutes to make and even less time to eat... it was delicious! If you like the sweet and salty combination, this is your dish. The saltiness of the bacon and the crisp sweetness of the corn was a great match. The sauce wasn't heavy, but it stabilized all of the flavors nicely. Here's what you do:

Imagine me with bacon... :)

Bacon and Sweet Corn Pasta
Cuisine at Home
Issue No. 88

8 oz. dry campanelle or farfalle pasta
4 strips thick sliced bacon
1 1/2 cups chopped zucchini
2 ears worth of fresh corn kernels (1 1/4 cup)
1/4 cup heavy cream
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts
salt and pepper to taste

1. Boil the pasta according to package directions, then drain; reserve 1 cup pasta water.
2. Cook bacon until crisp. Transfer to paper-towel lined plate and reserve 1 tablespoon drippings.
3. Saute zucchini and corn in drippings until tender, 5-6 minutes. Add pasta to skillet.
4. Stir in bacon, cream, basil and pine nuts. Add reserved pasta water as needed to loosen the sauce. Season with salt and pepper.

*This could easily become a vegetarian meal by omitting the bacon.*

Enjoy!

Potato-Stuffed Poblanos

Saturday, my husband downed a huge milk shake, a plate of fries, a huge piece of pizza, a cannoli and multiple other delicious things that are not the most health friendly; so Sunday, he declared that we not eat meat. Wanting to oblige, I found this delicious recipe for stuffed poblano chiles with a black bean saute. They were so stinkin' good! I love the poblanos that are deep fried and stuffed with cheese, and I like to think that these are a slightly more healthy variation. The filling (potatoes, cheese, jalapenos... need I say more?) is what makes these taste *amazing*, and the smokiness of the poblano isn't too shabby itself. Fine Cooking 's Chicken & Rice Version

Potato-Stuffed Poblanos
Cuisine at Home
Issue No. 85

2 large poblano chiles
Filling:
2 cups cubed red potatoes (skins on)
1/2 cup sliced yellow onion
1 cup shredded Monterey Jack cheese, divided
1/4 cup chopped scallions
3 Tbsp. cream cheese
3 Tbsp. canned diced green chiles
1 Tbsp. sour cream
1 tsp. garlic powder
1/4 tsp. ground cumin
2 tsp. fresh lime juice
salt and pepper to taste

Directions:
1. Preheat oven to 425. Coat a baking sheet with nonstick spray.
2. Roast poblanos over a gas burner or under a broiler until skin blackens. Transfer to a bowl and steam for 10 minutes. (Cover with plastic wrap.) Peel off skin.
3. Cut a slit down one side of pepper. Discard seeds.

4. For filling, bowl potatoes and onions together until potatoes are cooked through. Make sure moisture is evaporated.
5. Mash potatoes with all of the filling ingredients.
6. Divide filling between poblanos and sprinkle with remaining cheese.
7. Bake until cheese is golden brown, 20-25 minutes.

Black Bean Saute

Soften 1/2 cup onion in oil with 1/2 tsp. cumin and 1 bay leaf. (5 minutes) Stir in one can black beans (rinsed), 1/2 cup frozen corn kernels, 1/2 tsp. dried oregano, 1/4 cup scallions, 1 tsp. minced garlic; heat through. Stir in 2 tsp. lime juice, salt and pepper to taste, and enjoy!

Scott nor I could finish ours, so you may be able to save some for the next day too...

Enjoy this hearty vegetarian meal that no one will complain about! Until next time...

Jasmine Infused Granola

Hi Friends!! It's been too long! Sorry for my absence, but I promise to be make more posts now that I have more time on my hands. Here is the first: Jasmine Infused Granola.

A few weeks ago, my husband and I went to NYC for our summer vacation. We ate at the sweetest little tea parlor called Alice's Tea Cup. We both loved it so much that I purchased the cookbook. There was a recipe for Vanilla Tea Infused Granola, and I decided to make some for a friend but with a few changes. The most obvious is the type of tea that I used; I could not find a vanilla tea that smelled appetizing... most had some other scent undercurrent that did not taste edible. I kind of made this on a whim, so I'm sure there is one out there somewhere in my city, but just not at Kroger.

Here is what Alice's says to describe this granola: "This has quickly become our most popular breakfast item and for good reason! It's not the muesli-style granola-we mix our granola with tea, drizzle it with honey and bake it until it's good and toasty."
Alice's Tea Cup Granola

You can make my version by doing this:

Jasmine Infused Granola
Adapted from Alice's Vanilla Tea Infused Granola
Ingredients:
2 1/2 cups rolled oats
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup sliced almonds
2 heaping teaspoons jasmine tea leaves (finely ground in a coffee grinder)
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chopped dried apricots
1/2 dried cranberries
1/4 cup brown sugar
1/3 cup honey, plus extra to drizzle
1/2 stick melted butter

Directions:
1. Preheat the oven to 350, and spray a baking sheet with non-stick spray.
2. Combine all ingredients except butter and honey in a large bowl; mix well. Then stir in honey and butter.
3. Spread evenly on baking sheet and press down with back of spatula... bake until golden, about 10 minutes.
4. Use the spatula to flip the granola. Again, pack it down with the spatula and generously drizzle with honey. (It will still be crumbly at this point.) Bake for another 10 minutes or until golden brown and crunchy. Set aside to cool completely.
5. Break into smaller pieces - be sure to store in an air tight container so it doesn't become soggy.

Coral Rooms

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Massucco Warner Miller

Domicile Interior Design

Chocolate Cake with Whipped Cream Frosting

Today's a snow day, but yesterday was our teacher birthday party. I always make a cake, and I was scouring Annie's Eats to find a new dessert to be devoured. I found the Tuxedo Cake, and I decided it would be perfect. I did change the chocolate cake recipe, though. I have one that is tried and true, so I figured why mess with a good thing?

Image from Annie's Eats
Everyone raved over the cake, and I agree. It was very good. The "frosting" is simply a massive amount of heavy whipping cream(4 cups to be exact) and some powdered sugar. It is topped with a chocolate ganache and chocolate covered strawberries... mmm. :)

Here are my steps:

Step 1: Make the cake!
Annie's recipe calls for this cake, but I used mine. Click here for my recipe. Make sure to let it cool completely before frosting. (I put mine in the freezer just so it wouldn't get crumbs in the pure white cream.)

Step 2: Make the frosting.
You will need 4 cups heavy whipping cream and 1 1/2 cups sifted powdered sugar.
Beat the heavy cream to sift peaks, then add the sugar slowly. Continue to beat until stiff peaks form. Do not over beat.

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Step 3: Frost the cake.
This frosting makes plenty to make the cake, so add lots of frosting. :) Once the cake is set, put the cake in the fridge for at least an hour before topping with ganache.

Step 4: Make the chocolate covered strawberries.
You will need about 6 strawberries and half a bag of chocolate for dipping. If you want to drizzle with white chocolate, you will need about 1/4 of a bag.
Clean the strawberries, and make sure they are very dry. Melt the chocolate and dip strawberries. Place on wax paper on a baking pan, then put the strawberries in the freezer to harden. Melt the white chocolate, then drizzle over the strawberries.

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Step 5: Make the ganache.
You will need 1/2 cup heavy whipping cream, 4 ounces baker's chocolate, 1/4 cup corn syrup and 1 tsp. of vanilla.
Simmer the heavy whipping cream then remove from heat. Add the chocolate and stir until melted. Add the syrup and vanilla. Let the chocolate set for 10 minutes to thicken then pour over the cake. Add the strawberries to the top so they can set in the ganache. Place the back in the fridge until you are ready to serve.

It seems like a lot to do, but make the cake the day before and freeze it! Make everything else the next day. You'll save your mind by using time wisely. Break apart preparation and clean up!