Posts Tagged ‘heavy cream’
If you thought fruit crisp topped with ice cream was good, try mixing it all together. Sweet and crunchy black cherry-peach crisp layered throughout vanilla ice cream.
The affliction of living with a food blogger is waiting to devour the food until all the photos have been taken at all possible angles. Waiting to be given the go-ahead to eat that gorgeous plate/bowl of food is just as torturous for you as it is for us, I promise. But how do you know for sure when the photo shoot has been completed, particularly for multi-step recipes such as ice cream? Without asking it’s a risky business.
Yes, this ice cream was dug into before I was finished (photo evidence above). It’s my fault for not stressing this fact to my parents but I was still upset to find a large chunk already scooped out, especially when it was not even completely set yet. Normally I don’t bother with pictures of ice cream in the container but I purposely used a loaf pan this time to get all stupid-food blogger on you by putting ice cream in a baking pan and then taking aerial shots of it being scooped out. Like those first steps in pristine just-fallen white snow. I’ll just have to make more ice cream soon – darn.
Thankfully the flavor of the ice cream did not suffer from it’s premature scooping. My parents’ inability to wait just shows how much they could not wait to try it. It starts out simple enough with a vanilla base which is then layered with bits of black-cherry peach crisp (notice those beautiful chunks of crisp topping in the post-churn/pre-freeze photo above). I baked a crisp just to turn it into ice cream. Which means this ice cream tastes just like a black cherry-peach crisp a la mode. Cannot really blame my parents, can I?
One year ago: Greek Yogurt Everything Bagels
Finish off strawberry season with this homemade strawberry ice cream. The strawberries and roasted with balsamic vinegar for an exceptional flavor!
What a whirlwind of a week! I traveled all over the place and got to see a lot of friends, including a wedding, but I have to admit I am glad I am done driving long distances for awhile. It’d be wonderful if everyone lived in the same city or at least state but at the same time it’s awfully nice to have places to visit.
I made this ice cream before I left on my journey. The last batch of strawberries my dad and I picked were starting to look a little sad which meant they were the perfect candidates for some ice cream. I roasted them in the oven with some balsamic vinegar, pureed them and mixed into the ice cream base before churning. When it came to putting the ice cream in the freezer to harden further it took a lot of self control to not dig in right away – it was so good! Super creamy and a rich flavor thanks to the roasting and balsamic vinegar.
One year ago: Simple Chicken & Sweet Pepper Stir Fry
Two years ago: Strawberries and Cream Pie
A brownie and a Twix candy bar fell in love and and gave birth to these aptly names Twix Brownies with a shortbread crust, fudgy brownie, caramel topping and chocolate coating.
They may not be the prettiest brownies I have ever made but they make up for it in the taste department. It’s a Twix-brownie love child! Boxed brownie mix plays dress up with a homemade shortbread crust, caramel topping, and chocolate coating. Impress your friends and family this Memorial weekend with these – they will never know you used a boxed brownie mix.
I do highly recommend serving these at room temperature or slightly warm (or outside at your BBQ) as it is easier to bite through the chocolate topping when it’s not cold. As you can see from the pictures, cutting the brownies cold, even with a sharp knife, resulted in cracks.
One year ago: Peanut Butter Banana Bagels
Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.
Check out all the amazing recipes today:
Brunch Egg Dishes:
- Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
- Corn Souffle from Hungry Couple
- Croque Madame Muffins from Cooking in Stilettos
- Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
- Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
- Tortilla Espanola from Savvy Eats
Brunch Breads and Grains:
- Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
- Busy Bee’s Granola from Culinary Adventures with Camilla
- Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
- Springtime Sweet Rolls from Eat Your Heart Out
- 10 Minute English Muffin Cream Cheese Danish from Neighborfood
- Lemon Poppyseed Scones from Real Housemoms
- Apple Croissants from Hip Foodie Mom
- Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
- Banana Chocolate Chip Muffins from Jen’s Favorite Cookies
Brunch Fruits, Vegetables, Sides:
- Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
- Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
- Savory Truffles from Jane’s Adventures in Dinner
- Orange Marmalade Pound Cake from Love and Confections
- Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
- Surprise Inside Orange Pound Cake from Chelsea’s Messy Apron
- Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
- Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
With Mother’s Day this Sunday, it seemed fitting to look through the recipes passed down to me from my mom for #BrunchWeek. I stopped dead on the corn fritters. My mind instantly exploded with an idea that would showcase corn fritters as you have seen seen them before – as the cake portion of a strawberry shortcake! After picking 16 pounds of strawberries (and using only half to make 5 quarts of strawberry syrup and 5 pints of jam) it seemed completely appropriate to incorporate them into a shortcake.
These fried corn-cakes are decadent enough on their own but that doesn’t mean they should be served solo. Besides, brunch is the perfect time to have dessert for breakfast. The fresh strawberries, strawberry syrup, and homemade maple whipped cream on top of this corn fritter resulted in a joyous experience for my taste buds. You may never again serve corn fritters with just maple syrup.
Don’t forget to check out all the awesome prizes provided by our sponsors this week HERE, and enter to win at the bottom of any #BrunchWeek post.
One year ago: Brown Sugar Baked Fries
Ravioli is now acceptable for breakfast. Stuffed with fluffy potato, crispy bacon, and spicy pork and then covered in a sage cream sauce. It’s a dream come true.
If you are like me, you accumulate cookbooks faster than cooking from them. Kita (Pass the Sushi and Girl Carnivore) saw a need and filled it by creating Pass the Cook Book Club. Every month a three recipes are picked from one cookbook and on the 4th Thursday we share what we made. This month I had the honor of picking the cookbook and recipes.
It was an easy decision to pick the Breakfast for Dinner cookbook by Lindsay Landis and Taylor Hackbarth (Love & Olive Oil), but narrowing down the recipe choices to three proved incredibly difficult. I’ve been wanting to cook from this cookbook ever since they came to Memphis (yea it took me way too long, don’t shun me Lindsay & Taylor) and there were far more than three which would have made my taste buds throw a party. Little pagemarkers were sticking out all over the place that I may as well have marked off every recipe. But there can only be three so in the end I chose Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. And as the syrup on top (instead of cherry since this is breakfast we’re talking about) we are also giving away 3 copies of Breakfast for Dinner to our readers! After checking out everyone’s recipes, be sure to use the Rafflecopter widget to enter.
As you already know, I made the breakfast ravioli. This was the #1 recipe on my list of things to make from this cookbook because not only have I only made homemade ravioli a handful of times (which I realize I more than most), but it’s breakfast-ized! How amazing is the world that we live in to have ravioli for breakfast!? Of course they are stuffed with all kinds of breakfasty goodness such as fluffy potato, crispy bacon, and spicy pork, but what made me fall in love was the sauce – the creamy, buttery, sage-flavored sauce. It was so amazing that I had to double the recipe for the sauce. It took a lot of self control to not rub it all over my face.
One year ago: Chicken Burgers with Garlic-Rosemary Greek Yogurt
Use your cast-iron skillet for dessert with this strawberry shortcake cobbler. Easy to throw together and a fun presentation.
In case you were unaware, cast-iron skillets are not just for entrees but desserts as well. Throw in some strawberries topped with shortcake biscuit batter and you will soon discover the validity of that statement. The strawberries become juicy and gooey which perfectly contrasts the crumbly, buttery biscuit topping. Don’t forget the fresh whipped cream!
One year ago: Whole Wheat Hamburger Buns
The other day while walking around Knoxville, a cute black tuxedo kitten came running up to me and showed no fear as I bent over to scoop him up. My first thought of course was “I want to take you home!” but this cat was so friendly I just knew he had to have an owner, despite the lack of a collar and the apparent conjunctivitis (poor little guy). So I resisted the urge to steal him and set him down. However, he had other plans as he continued to follow me around for the remainder of the walk and even parked outside my friends door for awhile. If I were still in Memphis I would’ve known exactly where to take him (The House of Mews non-kill shelter and adoption agency) but alas I am now on the other side of the state. I have started researching for similar organizations in this area in case he shows up at my friends door again.
Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…
One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!
I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.
One year ago: Garlic Lover’s Pizza
After living in Memphis for nearly 7 years I finally realized how much I am not used to cold weather anymore. Thankfully the temperatures were in the 50s and 60s over the weekend while my apartment was packed up into storage, but it promptly plummeted. Unfortunately my warmest coat is hidden away in some box because I didn’t look at the weather forecast before packing. For having a PhD I do some silly things sometimes.
This kind of weather calls from serious amounts of hot beverages and food. I say that and realize these cupcakes are not as warm as a cup of hot chocolate but they certainly will warm your heart. I’ve had White Hot Chocolate Cupcakes on my to-do list for way too long, I think since last winter. But I finally tackled them and a good thing too because they were a huge hit! People were calling dibs on the remaining last few.
It’s time to pass around another cookbook! This month we picked recipes from The Silver Palate Good Times Cookbook by Sheila Lukins.
Since Valentine’s Day is approaching (and I happened to have most of the ingredients for this recipe), I decided to make the white chocolate mousse. White chocolate is is my favorite kind of chocolate and I couldn’t deny it in mousse form. I was slightly disturbed by how many dirty dishes were created in the making of this dessert, but thankfully it was well worth it (Kita, you were right). Want to make it more festive for Valentine’s Day? Add red food coloring or top it with colorful red/white/pink sprinkles.
Want to join the fun next month? Click on over to the Facebook group page to sign up!
One year ago: Meyer Lemon Greek Yogurt Pancakes