Posts Tagged ‘sweetened condensed milk’
Instead of putting ice cream in your root beer to make a root beer float, put the root beer in your ice cream! Made with root beer creme flavored Oreos and root beer syrup.
You would think with my root beer obsession that it would also include root beer floats. You would be wrong in this assumption. I prefer root beer to be served in a cold glass, untarnished by any other ingredients. However I have discovered that I do enjoy it cooked into sloppy joes, pulled pork, brownies, and chocolate cake. So when I passed by a display of the newest Oreo flavors I couldn’t resist snatching up a package of the root beer float creme flavored golden Oreos. It took me awhile to decide what to make and ended up throwing them into yet another no-churn ice cream recipe. And guess what? I freaking loved it! Apparently as far as root beer float flavored desserts go, I am sold. I even made a root beer syrup which is just root beer cooked down. Maybe I should revisit an actual root beer float?
P.S. This recipe was also inspired by my upcoming trip to Seattle with Kita to visit Peabody next month! We’re going on a root beer (and any other spectacular foods we can get our hands on) adventure!
One year ago: Spicy Thai Noodles with Tofu
After falling in love with marshmallow creme in my no-churn s’mores ice cream I had to try it again. Check out my recipe for no-churn fluffernutter ice cream, shared today over on Kayle’s blog The Cooking Actress!
Two years ago: Pizza Quinoa Casserole
NO-CHURN FLUFFERNUTTER ICE CREAM
Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one! After checking out the recipe, be sure to enter using the Rafflecopter widget located at the end of this post.
Ever stress yourself out so much you teeter on the verge or vomiting or crying? Yea I’m there. Ever since this part-time adjunct teaching opportunity came up I have been freaking out both in excitement and nervousness. The reason it has been such a challenge deciding whether to accept or not is not a matter of wanting the job, it is a matter of feasibility due to being in Memphis while I currently reside in Knoxville.
Pros: Related work experience, extra money (albeit small), keep current part-time job and free rent with parents in Knoxville, stay at a friend’s while in Memphis
Cons: Only one class for 6 hours a week, driving 11 hours a week (hence the income increase being small)
It is also only for 10 weeks which could be either a good thing and a bad thing. Setting the monetary gain aside (since it is basically negligible) it comes down to one question – is it worth driving 11 hours a week to get experience teaching one class? Maybe I should wait until next term to see if they would have more than one class available? Unfortunately this kind of decision cannot be riddled out by making lists or asking others’ opinions, it’s a gamble. Experience is good to snatch up when you can but sanity is also important.
It’s time like these when I look to food for solace, specifically dessert. Enter in this no-churn s’mores ice cream. I thought for certain that upon freezing the marshmallow creme would cause the ice cream to be rock hard. In fact the exact opposite occurred creating the fluffiest and creamiest ice cream I have ever made. To make things even better, it tastes just like a s’more with plenty of milk chocolate and graham cracker bits. Let your worries drift away for a few scoops-time.
No ice cream maker is needed to make this creamy chocolate ice cream with roasted salted almonds. Less work and all the flavor!
With ice cream month coming to a close today I thought it was appropriate to not only post an ice cream recipe but also host a giveaway for some delicious pure almond and chocolate extracts. Use the rafflecopter widget located at the end of this post and follow the prompts to enter! But first, this ice cream.
Growing up in Rochester, NY meant that my family loved Abbott’s frozen custard. While locations have started to spread outside of upstate NY, unfortunately they have not made it this far south yet. Since my dad’s favorite flavor is their chocolate almond I decided to try my hand at making my own. I even took it so far as to make a no-churn, no-cook, egg-free version. The basic no-churn recipe starts with 2 cups of heavy cream, whipped, and a can of sweetened condensed milk. From there I added cocoa powder, roasted salted almonds, and almond and chocolate extract. It may not be frozen custard but my dad was very pleased with the results – super creamy and chock-full of almonds, just the way he likes it.
The recipe I am sharing today doesn’t make one serving which may seem contrary to the purpose of Single Serving Sundays. Instead it makes a bunch of single servings! Make them for friends, make them for family, heck make them for yourself! They make great gifts ;-).
These hot chocolate pods are perfectly portioned to make one cup of hot cocoa without the fuss of measuring out a powdered cocoa mix. They melt perfectly in a cup of hot milk. I decided to use white chocolate instead of regular because, although it may not be “real” chocolate, white chocolate is my favorite kind of chocolate. These would be great with semisweet or dark chocolate as well.
It’s the day before Halloween, which means you should be fully stocked with Halloween candy (unless you plan on turning off all your lights). I rarely get any trick-or-treaters so I don’t bother buying any extra candy because I can easily scrounge up some from my stocks for baking. It’s practically a requirement as a food blogger to have all kinds of stuff on hand at all times. Although I admit I was a food pack-rat even before I started this blog.
But if you did need to buy large amounts of candy in preparation for tomorrow and you happen to have purchased more Halloween candy than you needed, you should make these 7-layer bars! I used the pumpkin spice M&Ms and candy corn but you can easily substitute any of your favorite or leftover candies. Throw those snickers and Reese’s cups in there, you won’t be disappointed.
For today’s Peanut Butter and Chocolate Saturday I am sharing an easy recipe for fudge. Oddly enough I was not a big fan of fudge until I discovered the kind with peanut butter. Just proves how much I am NOT a true chocolate lover. I like it as a contributing flavor instead of the star.
In other news, we may be playing Iowa but I am attending to more important things today – being a proud bridesmaid in my friend Amber’s wedding! I am actually wearing a red/maroon dress which was completely unintentional (I actually was originally hoping to find an olive colored dress).
One year ago: Guacamole Seasoning
For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Instead of using flour substitutes, these brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.
After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.
After 4 hours of surgery yesterday, my mom is doing well. Right after the surgery everything was well and she was feeling understandably tired. So far the doctor has been positive about the results of the surgery and the future. Hopefully I will hear more as the day goes on.
These cake batter hearts would be a really cute Valentine’s Day present to hand out. It’s like a jumbo sized white chocolate candy cup stuffed with cake batter, except it’s formed in a cookie cutter. After the candy has been devoured the cutters can be used to make festive cookies! It’s a two-for-one gift. These could also be made in silicone molds, such as petite or regular hearts. Just pop them out after they set and wrap in plastic or place in a cute bag.