Summer is officially over. (So are my 20’s, but that is a post for another day).
I’m going to be completely honest, I have never been so ready for fall. For whatever reason, this summer was *so so* crazy. We were all over the place in 1,000 different directions and I’m just ready for the structure of fall. (I’m just a little type A). I’m also ready and excited to be working less, spending more time with my kiddos and photographing more…hopefully blogging more as well. Good.Bye.Summer.
Tomorrow is the first day of school for Springfield, so I thought I would post a back to school snack that kids would be happy to come home to.
Chocolate Covered Banana Bites
makes 7 bites
1 large banana
2 1/2 tablespoons peanut butter
1/2 cup chocolate chips
2 tablespoons butter
1/4 teaspoons vanilla
2 teaspoons light corn syrup
Slice banana into about 14 pieces. Spread peanut butter on one side of a banana slice and sandwich in between two slices. Sit on wax paper and place in freezer for 30 minutes. While bananas are in the freezer, prepare chocolate. In a double boiler combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Drizzle chocolate over banana bites, then place back in the freezer. Before serving remove from freezer for 5 to 10 minutes. Enjoy!
Hi friends. It has been a while. I am back from Chicago. It was an AMAZING week and I am hoping to have some images up for you in the next few days.
On another note: Summer is here! Nothing says summer like homemade ice cream. I am contemplating a weekly summer feature on homemade ice cream recipes, it would just give us an excuse to make it…and eat it. Hey…it might happen.
I stumbled upon this recipe for Cake Batter Ice Cream from Baked Perfection a few weeks ago. It is super yummy this is the second time we made it!
Cake Batter Ice Cream
2 cups heavy cream, divided 1 cup french vanilla cake mix ½ cup sugar Pinch of salt 3 egg yolks 2 tsp. vanilla extract 1½ cups whole milk
In a medium saucepan, combine 1 cup of the heavy cream with the cake mix, sugar, and salt. Heat over medium heat until warmed through. Meanwhile, place the egg yolks in a medium bowl and whisk until smooth. Combine the remaining cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top. You will have three separate mixtures at this point. The last and final mixture with the sieve will not be used until all the cooking of the eggs and cake batter is finished. When the mixture in the saucepan is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly. Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined. Return the mixture to the saucepan over medium heat. Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer. Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend. Cover and chill the mixture thoroughly in the refrigerator. Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer. *For harder ice cream, we normally will place the ice cream in the freezer for a few hours. Matt and I do like our homemade ice cream a little softer…that is what makes it homemade ice cream right?
Ice cream cupcakes are one of the latest dessert trends right now, so I thought I make some…and I might have a new favorite kind of cupcake!
I have mentioned a few times how much I love ice cream cake. What I failed to mention is that one of my favorite parts is the frozen frosting…frozen buttercream. I don’t know why but I have always loved it. Even as a kid I would strategically choose my last bite with the perfect ratio of ice cream, chocolate chunks and the frosting. It seems like most of the ice cream places have switched to a whipped frosting on their ice cream cakes…what a shame. Frozen buttercream is one of the reasons I love these cupcakes…just one.
Chocolate Peanut Butter Ice Cream Cupcakes
Chocolate cupcakes, baked and prepared, cupcakes liners should only be filled about 1/4 full to leave room for the ice cream.
Chocolate peanut butter swirl ice cream, softened. I found that the trip from the store home is a perfect amount of time to get the ice cream right for the cupcakes.
Peanut Butter Syrup – you can create this using 1/4 cup Karo Syrup, 1/4 cup peanut butter and a little water…it was delicious!
Classic Buttercream Frosting
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
After cupcakes have cooled, add layer of softened ice cream. Freeze until firm. After ice cream has frozen, add a layer of peanut butter. Place back in freezer while you prepare buttercream frosting. After frosting is finished, remove cupcakes from freezer. Using a pastry bag with a 2D tip, pipe frosting onto cupcakes. Garnish with chocolate chunks and peanut butter syrup. Freeze for at least 2 hours then enjoy!
They are a perfect summer dessert!
This past week I made some chocolate chip cookies for an event. I decided to make a few more and turn them into ice cream sandwiches. I actually like chocolate chip cookies frozen, so adding vanilla bean ice cream just made for a delightful frozen treat on these hot summer days.
My Chocolate Chip Cookie Recipe
I have been using this recipe since I was a little girl…I have adapted a few things slightly over the years, but it is my favorite.
2 1/4 cup all purpose flour
1 1/2 teaspoons baking soda
A pinch of salt
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs lightly beaten
1 1/2 teaspoons vanilla (honestly, I never measure vanilla)
1 12oz package semi-sweet chocolate chips
Preheat oven to 350 F. Mix flour, soda and salt together and set aside. Combine shortening, sugars and vanilla and beat until creamy. Add beaten eggs and flour mixture. Mix well. Sir in chocolate chips. Roll into balls and bake 8-10 minutes. Cool on a wire rack.
Once cookies have cooled completely. Sandwich vanilla bean ice cream in between two cookies. Freeze for at least 2 hours. Enjoy and store in freezer.
It is hot. I am sure we are all tired of hearing this, but I thought I would state the obvious in case you had forgotten. A few weeks ago I stumbled upon these Chocolate Covered Ice Cream Sandwiches on Food Gawker and thought they would be a delicious ice cream treat for the record breaking heat we are having. The sad part is, I probably won’t have time to make these this week…but a girl can dream can’t she?
Every year for the 4th of July Matt’s family makes homemade ice cream. I love this tradition. I think the announcement that ‘The ice cream is ready,’ is as highly anticipated as the words ‘The fireworks are starting.’
This is a custard based ice cream recipe. There are plenty no cook recipes out there that are simply amazing, but I kind like the fun of making it the old fashion way…especially when celebrating the 4th!
Homemade Vanilla Ice Cream
1 cup sugar
1/4 teaspoon salt
2 1/2 cups whipping cream
2 cups whole milk
2 1/4 teaspoons vanilla extract
In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate. Starting with a cold base makes the ice cream process a little quicker. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the ice cream makers directions.
Ice Cream Cake is on my top 10 list of favorite desserts. I distinctively remember in high school waiting for Dairy Queen to open with a group of my best friends. We ended up getting an ice cream cake with an extremely random fish on it and ate almost the entire thing right out of the box. I’m thankful to have friends that share the same love.
A couple of years after my friends and I devoured said ice cream cake, I fell in love with a Campbell boy. This is his mom’s recipe. I love it. I ask my mother in law, Ruth, for it for my birthday dessert every year. I especially like it when other members of the family ask for it…it is like a bonus. Thanks Ruth for all of the ice cream cake!
Ice Cream Cake
2 1/2 cups oreo cookies
1/4 cup melted butter
1 8 oz carton cool whip
1 jar chocolate fudge
1/2 gallon vanilla ice cream
Crush cookies to a fine consistency. Mix cookie crumbs with melted butter. Press into a 13×9 pan or a spring form pan. Divide slightly softened vanilla ice cream into sections and press into cookie crust. Spread fudge over the ice cream, it is a little easier to work with if it is slightly warm. Top with cool whip. Freeze at least 3 to 4 hours before serving.
It is also delicious to try different ice cream flavors. I especially like it with mint chocolate chip!