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.)

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

Bon Appetit!

Recipe Source & Credit
Photo’s via google image

Baked Fall Apples

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Here’s a yummy little fall treat for you to try! Perfect by themselves as a breakfast dish, try serving these at your next brunch!  You can also serve with vanilla ice cream for dessert. 😉

Ingredients:

  • 6 baking Apples (such as Cortland, Empire, Gala, Braeburn, or Pippin)
  • 1 & 1/2 cup Oats
  • 1/2 tsp, Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/2 cup chopped candied or plain Nuts (i used walnuts & almonds)
  • 1/3 cup light or dark brown Sugar
  • 1/2 cup dried Cranberry’s, cherry’s, or blueberry’s
  • 2 tablespoons Butter, cut into small pieces
  1. Heat oven to 400° F. Remove and discard the cores from the apples. Place the apples in a 9- by-13-inch baking dish.
  2. In a small bowl, combine the oats, spices, nuts, dried fruit, sugar and butter. Divide the mixture among the apples. (You can cover and refrigerate for up to 24 hours.) Bake covered until tender, about 25 minutes.

Tip from the test kitchen:  I’ve made these Apples using other settings as well and i really like how they turned out!*

*All I did was set my oven to 350° F  and then baked the apples, covered, for around 50 minuets instead. My thinking here is that it gives the apples more time to slowly release that juiciness and flavor into the mixture, and I’ve found that the apples i’ve made this way are extra soft and tender.

            ♥Leave me a comment below to let me know which way you decided to try these & how you liked it! ♥

Happy Baking & Bon Appètit!

“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!