Candy Corn Ice Cream

Candy Corn Ice Cream

• 3 Cups of heavy Cream
• 2 Cups of whole Milk
• 18 oz. bag of candy corn

1 Additional cup of Candy Corn for adding in at the end.

**This will make about 2 Quarts

Directions:

On the stovetop begin melting candy corn over medium heat into 2 cups of milk. Once completely dissolved, you will have a nice orange hue. Remove from heat. Add the cream, and chill overnight. The next day process according to your ice cream maker directions.

Chop 1 cup of candy corn into small pieces. Add these into your ice cream batch during the last 5 minutes. Chill ice cream for about 3 hours before devouring!

*Adapted from a Wearenotmartha.com recipe.

Guiness-Milk Chocolate Ice Cream

Guinness-Milk Chocolate Ice Cream
makes about one quart **Adapted from a David Lebovitz recipe

7 ounces milk chocolate, finely chopped
1 cup whole milk
1/2 cup sugar
pinch of salt
4 large egg yolks
1 cup heavy cream
3/4 cup Guinness Stout
1 teaspoon vanilla extract

Put the chocolate pieces in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Coconut-Banana Ice Cream-a Gluten Free Treat!

Coconut-Banana Ice Cream

Ingredients:

1 cup Silk Pure Coconut Milk (Original)

1 can Coconut Cream

1 can Coconut Milk

¼ cup Palm, or Coconut Sugar

3 ripe bananas (not too ripe)

Instructions:

Begin by adding two of the bananas to the blender; add sugar, and Silk coconut milk. Blend well until banana is completely smooth. In a large bowl, add mixture to coconut cream, and the can of coconut milk. Cover with Saran Wrap and chill overnight. 

The next day:

Slice your remaining banana into thin slices and put into the freezer for about 15-20 minutes. Begin processing your ice cream. I did mine in two batches, and it made a little over two quarts. Process ice cream according to your ice cream maker instructions, and during the last 5 minutes, add in a few of the chilled bananas. Remove and chill ice cream for at least 2 hours before serving.

3 Week Dinner Prep-Time

I have an upcoming trip to Dallas in October, so in preparation for my being gone for three weeks, I decided to pre-cook and freeze some of my hubby's fav's. They can just be defrosted in the fridge in the morning, and heated up for dinner in the evening. I spent the entire day in the kitchen, and here are my results:

I freeze meal sized portions in individual Ball Freezer half-Quart Plastic jars. I made 2-3 servings of each meal, so they can be eaten on different nights. They will keep for weeks, heat well in the microwave, and are a healthy alternative to ordering in while I'm away. I know it is appreciated.

Roasted Acorn Squash Soup

1 large Acorn Squash (You can also use Butternut squash)

2 small cloves Garlic-minced

½ of an Onion-sliced

Olive Oil for sautéing Onions and Garlic

Salt and Pepper

½ cup Heavy Cream

2 springs of fresh Rosemary

2 cups Chicken or Vegetable Stock

¼ cup cooking Sherry (Optional)

Directions:

Heat oven to 375 degrees.

On stovetop using low heat, sauté onions, garlic and Rosemary springs in olive oil until golden brown. Place into food processor.

Slice both ends off of squash. Cut in half. Clean seeds out. Cut into about 1 inch slices. Drizzle with Olive oil, and Salt. Roast on a greased cookie sheet in oven at 375 for 25-30 minutes, or until the squash is golden brown, and has a nutty smell. Remove and let cool. Once cooled enough to be handled, peel skin from squash. It should come off very easily. Place into a food processor and emulsify.

 

In two batches, combine 1 cup stock, onion and garlic mixture, and half of squash into the food processor, and emulsify. Place back into a large pot on stovetop, on medium  heat, add cream and sherry, then bring to a boil. Remove from heat and serve immediately.

Mediterranean Dinner

For a light Friday night dinner we had wine (I had none :(...) Hummus, Crostini brushed with olive oil, and Caprese salad.....Mmmmmmm! It was filling enough, without leaving us too full. Just perfect.

Mediterranean Hummus

1 -16 ounce can Chickpeas (Garbanzo beans) drained

2 small cloves garlic peeled

1/3 cup Tahini

¼ cup Olive Oil

¼ teaspoon Paprika

¼ teaspoon Cumin

Red Pepper Flakes (optional)

Juice of 1-2 Lemons (to taste)

Salt and Pepper

In the food processor, combine chickpeas, garlic, Tahini, Olive Oil, lemon juice, and spices. Pulse until well mixed, and creamy. Adjust salt to taste. Serve with pita chips, crostini, cut veggies or any other type of bread.

We paired ours with olive oil brushed sourdough toasted bread, and made crostini's.

...and a simple Caprese salad! YUM

Fire Shrimp and Chicken

1 pound raw peeled and deveined medium sized Shrimp

2 large Chicken Breasts-cut into cubes

4 medium sized cloves of Garlic-chopped

3-4 Spring Onions-chopped

¼ cup fresh Ginger-chopped

Asian style garlic-chili sauce

1/8 cup sesame seeds

Sesame Oil for frying

Peanut oil for frying

Nam Pla (Fished sauce)

Soy sauce

White Pepper

Directions:

Begin by heating oil in wok on high heat. Add garlic, ginger, spring onions, into oil. Fry until they begin to get golden brown, and then add the chicken. Add about 4 tablespoons of the garlic-chili sauce. Cook chicken for about 6 minutes, and then add your shrimp. Add soy sauce, pepper, and nam pla to taste. Cook for a remaining 3 minutes or until both the chicken and shrimp are cooked. Sprinkle with sesame seeds (optional).

**I served this over a bed of Brocolini, which I blanched for a couple minutes in salt water, and olive oil.

Double-Chocolate-Caramel Ghirardelli Brownies

*I received several different varieties of Ghirardelli chocolate varieties to try, as part of the FoodBuzz Tastemaker program. This is the perfect recipe in which to use the chocolate bars or squares. I chose to combine two of the varieties I received. This recipe makes an 8 ½ x 11 large pan of thick cake-like chewy brownies. You can easily use half the recipe to obtain a smaller quantity.

1 cup (or 2 sticks) unsalted butter at room temperature

1 cup Granulated Sugar

1 package Ghirardelli Intense Dark Twilight Delight Chocolate squares

1 package Ghirardelli Intense Dark Midnight Reverie Chocolate squares

4 large Eggs at room temperature

2 teaspoons pure Vanilla

2 and ½ cups All-Purpose flour

1 teaspoon Baking Powder

½ teaspoon Kosher Salt

Salted Caramel (**See my recipe at http://promiseme2.blogspot.com/2011/09/salted-caramel-sauce.html)

Directions:

Heat oven to 350 degrees.

On the stovetop, on medium-low heat, in a small heavy bottom pot, break chocolate bar into pieces. Stirring constantly mix chocolate squares until they are completely melted. Remove from heat and allow to cool completely. In a large mixer, combine butter and sugar. Mix well for about 5 minutes. Add vanilla extract and eggs-one at a time. In a separate mixing bowl, add dry ingredients together. Add melted chocolate to butter mixture. Slowly add dry ingredients to wet mixing on low speed. Mix until barely combined, and do not over mix.

In a large metal or glass 8 ½ x 11 pan, grease then add your brownie mixture to pan.

Bake for approximately 20 minutes, checking regularly after this time. Mine took exactly 25 minutes. You will want to remove them immediately once your knife tests clean, leaving a little cakiness to your cooked batter. Once almost cooled, I cut my brownies into squares, and then poured ½ of the caramel mixture below onto the top of the brownies. I let them chill in the refrigerator until it was time for dessert.

Salted Caramel Sauce

Salted Caramel

(Adapted from The Sweet life of Paris)
Makes about 2 cups  

2 cups sugar
1 2/3 cups heavy cream
2 tablespoons salted butter
1/8 teaspoon coarse sea salt (or to taste)

Directions:

1. Spread the sugar in an even layer in a large metal Dutch oven or casserole, at least 6 quarts (6 L). Set over moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

2. Using a wooden spoon or heatproof spatula, begin gently stirring, encouraging the melted sugar around the edges toward the center and delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going; it will melt completely as it turns amber.

3. Continue to cook until the sugar turns deep brown and starts to smoke. (Don’t worry about any large chunks of caramel.) The darker you can cook the sugar without burning it, the better the final sauce will taste. It’s ready when it’s the color of a well-worn penny, and will smell a bit smoky.

4. Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up furiously, so you may wish to wear an oven mitt over your stirring hand. Continue to whisk in the cream, stirring as you go to make sure it’s smooth. Stir in the butter and salt. Serve warm. If you like your sauce a bit thinner or less rich, add 1/4 cup (60 ml) water.

Storage: The sauce can be made up to one month in advance and kept refrigerated. Rewarm the caramel in a small saucepan over low heat or in a microwave.

Pumpkin-Spice Cupcakes with Mascarpone-Cream Cheese Icing

Pumpkin-Spice Cupcakes & Mascarpone-Cream Cheese Frosting

*adapted from a From Smitten Kitchen recipe

1 stick unsalted butter, room temperature
1 cup Raw Sugar
1/3 cup granulated sugar
2 cups All-Purpose flour
1 teaspoon Vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 & 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk mixed
1 1/4 cups canned solid-pack pumpkin

Icing
1 -8 ounce package cream cheese, softened
1 -8 ounce container Mascarpone cheese at room temperature
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
¼ cup Honey

Directions:
1. Preheat the oven to 350°.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt,  into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternately add the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Stewed Brandy Canned Peaches

These can be used for pies, any dessert, or eaten plain. They are PLAIN delicious. Since you are cooking them on them stove top, the alcohol will evaporate, so they are fine for kids.

8-10 large ripe Peaches

3/4 cup Brandy

1 cup Sugar

½ cup water

2-3 Large Quart sized canning Jars-sterilized

In a water bath (boiling water), cook peaches for about 5 minutes. The more ripe they are the less work it will take to remove the skins. Remove and place into a large pot with cool water. Remove after about 1 minute, and let cool until you can touch the skins. With a pair of metal tongs, start pulling off the skins. They usually peel off very easily, as long as the peaches were ripe. If not, you can use your fingers to give it some help. Once they are peeled, cut your peaches in half, remove pit, and then into large wedges (about 8 pieces per peach).

Add your sliced and peeled peaches to a large pot with a heavy bottom. Add the sugar, water, and brandy. Cook on medium heat for about 20 minutes. Once finished, follow the canning instructions below:

Take Quart sized, already sterilized jars and place peaches up to almost the top, including juices. Place lids and seals on. Cook in medium-high heat in a deep pot (water bath) for about 45 minutes to seal jars. Remove, and let cool. Do not reopen jars, which will break the seals. Label and place in a cool dark place. These will last about 1 year.

Walnut, Pear and Goat Cheese Pizza

Pear, Goat Cheese, and Walnut Pizza

Ingredients:

1 ripe red Pear, sliced into bite sized pieces

½ cup caramelized Walnuts (Brown in non-stick pan, then add 1 teaspoon brown sugar, and 1 teaspoon butter, once melted remove from heat and let cool)

2 cups Field Greens or Arugula

½ cup Goat cheese (in small pieces)

¼ cup Goat cheese for garnish

1 cup grated Mozzarella

1 yellow Onion-sliced thinly and caramelized in butter

Directions:

Using the recipe for quick pizza dough, pre-heat oven to 375 degrees. Cover pizza with mozzarella, onions and goat cheese. Place into oven for about 10-12 minutes or until the pizza is golden brown and bubbly. Remove and sprinkle with pear pieces and top with field greens. Sprinkle remaining goat cheese over the top of field greens. Slice pizza and serve immediately.

Canned Fire Roasted Vine Ripe Tomatoes and Canned Roma Tomatoes

Canned Fire-Roasted Vine Ripe Tomatoes

5 pounds of Vine Ripe Tomatoes (will make about 2 ½ quarts once cooked down)

3-4 large cloves fresh Garlic-peeled and sliced in half

1 tablespoon  Red Pepper flakes

1 cup fresh Basil-rinsed

¼ cup Olive oil

Begin by washing tomatoes, then slicing in half horizontally. Heat oven to 425 degrees. In a heavy pan, place tomatoes skin side down. Place pieces of garlic around the bottom of pan. Do the same with the basil. Drizzle the olive oil over the top of tomatoes. Bake for about 20 minutes, then turn each tomato half over, exposing skin side. Cook for an additional 5-10 minutes. Allow to cool for a few minutes, and using tongs peel skin off of each tomato half. It should come off very easily.

 I also placed a bit of red pepper flakes, basil, and garlic inside the jars.

Take Quart sized, already sterilized jars and place tomatoes up to almost the top, including juices, and pieces of garlic and basil from pan. Place lids and seals on. Cook in medium-high heat in a deep pot (water bath) for about 45 minutes to seal jars. Remove, and let cool. Do not reopen jars, which will break the seals. Label and place in a cool dark place. These will last about 1 year.

 

Canned Roma Tomatoes

5 pounds of Roma Tomatoes (will make about 2 ½ quarts once cooked down)

1 large yellow onion-sliced into thin slices

¼ cup Olive oil

Instructions:

Begin by washing tomatoes, then slicing in half horizontally. Heat oven to 425 degrees. In a heavy pan, place tomatoes skin side down. Place slices of onion over the top of tomatoes.  Drizzle the olive oil over the top of tomatoes. Bake for about 15 minutes, then turn each tomato half over, exposing skin side. Cook for an additional 5-10 minutes. Allow to cool for a few minutes, and using tongs peel skin off of each tomato half. It should come off very easily.

Take Quart sized, already sterilized jars and place tomatoes up to almost the top, including juices, and pieces of garlic and basil from pan. Place lids and seals on. Cook in medium-high heat in a deep pot (water bath) for about 45 minutes to seal jars. Remove, and let cool. Do not reopen jars, which will break the seals. Label and place in a cool dark place. These will last about 1 year.

Roasted Squash, Pancetta, and Ricotta Pizza

Pancetta, Acorn Squash and Ricotta Pizza

Ingredients:

1 regular sized Acorn Squash

½ cup caramelized Walnuts (Brown in non-stick pan, then add 1 teaspoon brown sugar, and 1 teaspoon butter, once melted remove from heat and let cool)

1 cup grated Mozzarella

1 cup Fresh Ricotta (I made mine the day before)

½ cup crispy fried Pancetta

1 Yellow Onion-Caramelized in butter

Directions:

Using the recipe for quick pizza dough, pre-heat oven to 375 degrees. Slice both ends off of squash. Cut in half. Clean seeds out. Cut into about 1 inch slices. Drizzle with Olive oil, Salt and Pepper, and Red Pepper flakes.

Roast in a greased cookie sheet in oven at 375 for 25-30 minutes, or until the squash is golden brown, and has a nutty smell. Remove and let cool. Once cooled enough to be handled, peel skin from squash. It should come off very easily.

Cover pizza with mozzarella, onions and small dollops of ricotta. Place into oven for about 10-12 minutes or until the pizza is golden brown and bubbly.

Remove and sprinkle with pancetta, walnuts, and place squash pieces on top. Slice pizza and serve immediately.

Quick Pizza Dough

2 and ¼ cups All-Purpose Flour

1 packet Fleishmann’s Pizza crust yeast

¾ Teaspoon Kosher Salt

1 and a ½ teaspoons Sugar

2/3 cup very warm Water

3 tablespoons Olive oil

Mix all ingredients together. They should form a loose yet firm ball of dough. Place in a warm place in an oiled bowl. Cover with a clean dish towel. I let mine rise for about 30 minutes, or until needed.

When ready, on a floured surface spread dough into the general shape you want. Then roll out to the desired size. Place on an oiled sheet, or pizza stone. Cook for about 10-12 minutes at 375 without toppings (only cheese), or 425 with toppings.