Creamy Vanilla Ice Cream

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Hey everybody! Now i know it’s not exactly the right season for ice cream, but who really needs to define which season ice cream is best enjoyed, right?!

This recipe is really easy to whip together, and the taste is so creamy & divine! 🙂

Makes 1 quart

Ingredients:

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 teaspoon vanilla extract
1 vanilla bean, scraped

Directions:

Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.

Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.

Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.

Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)

http://chefzich.files.wordpress.com/2011/05/04.jpg

Store in an air tight container and freeze for an additional 2 hours.

Bon Appetit!

Recipe Source & Credit
Photo’s via google image

“Deathly Dark” Chocolate Pudding

... Good Morning Everybody!

I was in a very creative mood about two weeks ago (sorry it’s taken me so long to blog about it! lol)….but anyways! – I wanted to try making something super easy, so i went looking for a recipe that fit my mood…i guess that was pudding!? (random huh? lol) Anyways! I compared around 8 different recipes and finally decided to take an element from each recipe and combined/mix ingredients till i got the right constancy and taste. So i’ve made this pudding literally like 5 times with-in the past  2 weeks! 😉 …..every time i make a new batch i find out the next morning that it’s all gone! The kids just devourer it! So here is the resulting recipe of my crazy experiment! Hope ya’ll like it!

Ingredients:

  • 2 cups Milk
  • 3/4 cup Sugar
  • 1/3 cup Hershey’s Cocoa Powder
  • Pinch of Salt
  • 2-3 Tbs. Cornstarch (the amount sometimes varies depending on the day idk why! lol)
  • 1 teaspoon Vanilla

Directions: In a medium size sauce pan, whisk in the Sugar, Cocoa Powder, Salt, & 1 cup Milk; Heat over a medium flame & stir mixture often so as not to burn it. Once the temperature is just under boiling, sift in the cornstarch and then add the other 1 cup of milk then the Vanilla. Stir to get rid of any lumps. Let the mixture almost reach boiling point – this is when it really starts to thicken, so make sure you stir it consistently. Once the mixture reaches your preferred thickness, pour into a glass dish and place into the fridge to cool. (unless you like to serve it right away! 😉 ) Then just serve when your ready!

(Hint #1: Vanilla Ice Cream is awesome scooped on top for when served warm…but you didn’t hear me say that! lol)

(Hint #2: For an extra chocolate kick i like melting about 1/2 cup of chocolate chips into the mixture by pouring them in after the cornstarch has been fully dissolved!)

~ I’m sure you’ll all hate me now because you want to make this 😉 … so i’m going to sign off now (Mawhahahahaha! lol) ~

Bon Appétit!

Little Debbie Zebra Cakes

Good morning everybody! I hope you all had a lovely Memorial day week-end! It wasn’t exactly perfect summer weather in my neck of the woods, but it was still a lovely time (with lots of good food!) 🙂
As for this recipe, I’ve been meaning to share it with you for a few weeks now, but i haven’t been able to get around to posting it before now- so my apologies!  We’ve been making these little cakes so many times with-in the past month that we could probably win an award by now! lol 😉 They are the perfect desert when bringing something to parties, picnics, church dinners etc. and once you get the hang of making them they really are pretty easy! 🙂
 
Ingredients:
For the Yellow Cake:
3 cups cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 & 1/3 cups sugar
6 large egg yolks
1 cup whole milk
2 teaspoons pure vanilla extract

For the Filling:

  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup vegetable shortening
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners’ sugar

The White Chocolate Coating:  

  • 16 oz. white chocolate melting chips
  • 1/2 cup vegetable shortening

The Dark Chocolate Drizzle:

  • 4 oz. dark chocolate melting chips
  • 1/2 tsp. Oil
Directions:
To make the Yellow Cake:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift the flour with the baking powder and salt.
  3. Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes.
  4. Slowly add the sugar and beat until light and fluffy, about 3-5 minutes.
  5. Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed.
  6. Add the vanilla extract and beat until combined.
  7. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
  8. Pour batter into a greased 15×10-inch jelly roll pan.
  9. Bake at 350 degrees F for 15-20 minutes.
  10. Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely.
  11. Use a biscuit cutter or other round cutter to cut an even number of circles in the cake. Try to cut the circles close together to maximize the number of cakes. close together in the cake.
* Yellow Cake recipe is adapted from the Joy of Baking.
Filling:
  1. While the cake is cooling, cream together butter and shortening until smooth.
  2. Slowly add the milk, sugar, and vanilla extract.
  3. Continue beating on medium speed until smooth and creamy.
  4. Place the flat side of one cake circle face down. Spread filling on the top.
  5. Top with another cake circle, flat side up. Repeat with all the cakes.
  6. Place the cakes on a baking sheet lined with wax paper and refrigerate for 30 minutes.
White Chocolate Coating:
  1. In a large microwave-safe bowl, melt the white chocolate chips and shortening, stopping to mix every 30 seconds.
  2. Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top.
  3. Slide a fork under the cake and lift it out, pausing to let the excess drip off.
  4. Place the cake back on waxed paper. Repeat with all the cakes, then let sit at room temperature until coating is set.
* White Chocolate Coating recipe is adapted from the Confessions of a Cookbook Queen blog.
Dark Chocolate Drizzle:
  1. When the coated cakes have set, melt the dark chocolate in a microwave-safe bowl, stopping to mix every 30 seconds.
  2. Drizzle over the top of the cakes.

Happy Baking & Bon Appètit!

Credit: Google Images

Orange Julius

A perfect summertime treat that is super cool and refreshing! 🙂  Enjoy!
Serves: 1 large serving or 2 small servings
Ingredients:
1/2 cup orange juice
1/2 cup skim milk
1/2 cup cold water
1/8 cup sugar
1 1/2 tsp. vanilla
3 ice cubes
Directions:
In a blender add ice, orange juice, milk, water, sugar & vanilla. Blend on the chop ice setting for the first 15 or so seconds and then switch to the mix setting & pulse until well blended. Pour into a tall glass, let the foam rise to the top & enjoy the refreshment!

Recipe Credit : Sweet Savory Life & Associated Content