Giveaway Winner + Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

Congratulations to Jennie over at The Messy Baker Blog for winning the Redwood Hill giveaway!

She is a lucky girl!  But, if you didn’t win, don’t worry… I will have more giveaways.

Okay, two really exciting things happened this week:

1.  The president of Micronesia visited my college on Sunday.

2. I got Homecoming Queen.  Funny story, though… they got two “Homecoming King” sashes, so I got to rep a king sash all night long.  Don’t care!

Anyway, before it gets too cold, I want to share one more freezing cold recipe with you.

I have eaten Gelato a few times, but this is the first time I had ever made it.  I could not believe how creamy it was.  So decadent and the chocolate peanut butter topping was also smooth and creamy, so there were some nice textures going on.

If you happen to get another unseasonably warm day, I suggest you make this Gelato.

Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

Ingredients:

• 3 1/2 cups vanilla Kefir (I’m obsessed with Kefir right now if you can’t tell)
• 1 cup greek yogurt
• ¼ cup creamer
• 1 teaspoon vanilla extract
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/3 cup peanut butter
• 1/3 cup chocolate chips
• 2 tbsp oil

Directions:

1. Mix sugar, cornstarch, salt, and Kefir in a medium saucepan. Whisk and heat over medium heat, frequently scraping the bottom, until the mixture begins to barely simmer around the edges.
2. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2.5 to 3 minutes to fully cook the cornstarch.
3. Scrape the hot mixture into the bowl and whisk until well blended
4. Set in the freezer to cool for about 10-15 min.
5. When cool, whisk in the frozen yogurt until you get a smooth consistency.
6. Pour the Gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
7. Once frozen, melt the peanut butter, chocolate chips, and oil in a microwave safe bowl in the microwave until melted, about 1 minute.  Whisk until blended and spread evenly on top of the Gelato.
8. Freeze again until the chocolate layer has hardened.

Strawberry/Blueberry Cheesecake Popsicles from Pops: Icy Treats for Everyone!

Every once in a while, I score a really cool cookbook.  This is one of those times.

Pops: Icy Treats for Everyone has so many refreshing popsicle ideas, plus a bunch of decadent popsicles and even ice cream sandwich recipes.

You’d never believe how easy they are to make because they all look so intricate.  The best part is when you’re able to make yours look just as good.  And they even taste good, too.

Even if you don’t feel like making anything from the book, you can just check out all of the awesome pictures and drool, but that’s up to you.  Ha!

For the recipe, you can buy Pops: Icy Treats for Everyone on Amazon.

PS:  I’ll be having a giveaway on Monday, so check back! 

No Cook Brown Sugar Peach Pineapple Ice Cream

I don’t know where all of you live, but where I live, the average temperature lately has been about 105 degrees.

Yesterday, it was around 90 and I’m sure everyone in town got excited.  And there was an overcast. It was a good day.

Unfortunately it’s back to 108 degrees today.  If it’s hot where you live, you have to make this “ice cream”. I say it’s ice cream, but the consistency is more of a slushy/granita.  The vodka is used so that the ice cream doesn’t fully freeze and keeps the correct texture.

Pineapple and peach are wonderful combination, and this is a super refreshing dessert.

Is the temperature unbearably hot where you live?

No Cook Brown Sugar Peach Ice Cream
Adapted from:  Make and Takes

Ingredients:

• 4 peaches, pitted and chopped
• 1 cup brown sugar
• ¼ cup sour cream
• ½ cup heavy cream
• ½ cup water
• 1 cup milk (I used flax milk, but any would be fine)
• ¼ cup pineapple vodka
• 1 tsp vanilla

Directions:

1. Mix all ingredients in a bowl until fully combined.
2. Pour into ice cream maker and follow maker’s instructions.

No Cook White Chocolate Biscoff Cinnamon Ice Cream

You know how I told you I’m obsessed with making ice cream right now?

Well, I kind of went overboard with the additions.  First, I was just going to make cinnamon ice cream and then I thought, “Why not add Biscoff Spread…and some white chocolate?”

So, I did it.  I don’t regret it.  It’s super sweet and you can probably only eat a little bit at a time (if you’re lame) but it’s really, really good.  If you like Biscoff spread, cinnamon, ice cream, and white chocolate, there’s no doubt you’ll like this ice cream.

Have you had Biscoff Spread or TJ’s Cookie Butter?  Do you like it? I’m obsessed with it!

 

White Chocolate Biscoff Cinnamon Ice Cream

Ingredients:

• ½ cup sweetened condensed milk
• 1 can evaporated milk (12 oz)
• 1 cup milk of choice
• Dash of salt
• ½ Tbsp cinnamon
• 1 tablespoon creamer of choice
• 2 squares melted vanilla almond bark
• 1/3 cup melted Biscoff Spread

Directions:

1. Combine sweetened condensed milk, evaporated milk, milk, creamer, salt, and cinnamon in a bowl.
2. Mix well and add to ice cream maker, following the makers instructions.
3. While the ice cream is churning, slowly pour in melted Biscoff spread, followed by the melted almond bark.
4. Continue to churn until finished. Freeze and enjoy!

Homemade Wendy’s “Frosty” – Chocolate Frozen Yogurt

I’m obsessed with making ice cream right now.

I got my mom an ice cream maker last year for Mother’s Day and she’s never used it…. I might have had myself in mind when I bought this. But, before you start judging, she loves when I make her homemade ice cream.

Last summer, I only made ice cream a couple of times because it always turned out runny no matter how long I left it in the machine.  This year, though, I’ve figured out that if you keep the main piece of the machine in the freezer and never take it out, the ice cream thickens up super quickly.

So, since I’ve learned that trick (last week) I’ve made ice cream several times.  This chocolate ice cream/frozen yogurt tastes just like a chocolate Frosty.

Chocolate Frozen Yogurt
Adapted From: All Recipes

Ingredients:

• 1 can (14 oz) sweetened condensed milk
• 3 cups milk (I suggest full-fat milk, but any will work)
• 1 cup plain Greek yogurt
• 3 tbsp cocoa powder
• Dash of salt

Directions:

1. Mix all ingredients in a large bowl. (I added the cocoa powder while the ice cream was churning, but it really doesn’t matter when you add it).
2. Add ingredients to ice cream maker and follow the machines instructions.
3. Freeze and enjoy!
4. When I take mine out of the freezer, I like to put it in my KitchenAid and whip it up so it’s nice and creamy.

Coffee Milkshake

Hey friends!

Still enjoying Portland… pretty sure I’m going to move here.  It’s so beautiful and the weather is perfect!  I can’t wait to tell you all about it.

Anyway, I’m pretty disappointed because I missed National Coffee Milkshake Day.  If you missed out, too, here’s a delicious and refreshing recipe from KRUPS!

———————————————————–

National Coffee Milkshake Day was July 26th, giving you the perfect opportunity to indulge and cool off as the temperatures soar. Without having to leave your kitchen, the KRUPS KB710 Blender easily whips up this cool and sweet summer treat. 

.

Celebrate the delicious holiday today with this 600 watt blender that will make that perfect coffee milkshake.  With 6 variable speeds plus an ice crusher, the KRUPS KB710 Blender  chops, purees, blends and whisks your food with ease. It has a 50 ounce durable and heat resistant borosilicate glass jar, detachable blade for easy cleaning and heavy-duty die cast metal base for stability and durability.

INGREDIENTS:

1 scoop vanilla ice cream

2 tablespoons strong brewed coffee, cold

1/4 teaspoon unsweetened cocoa powder

PREPARATION:

In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.

(Photos, recipe, and article courtesy of KRUPS)

Fruity Banana Smoothie? Sorbet? Ice Cream?

Sometimes you just have to stop and relax.

It’s harder to do than you think.  Most of us are constantly on the go and never have any down time.

Think about the last time that you just sat down for 20 minutes doing absolutely nothing but relaxing.

Was it a long time ago?

If so, I’d advise you to do some relaxing.  Just sit down for 20 minutes and maybe even meditate.  Meditating isn’t some weird thing freaks do, I promise.  I do it all the time (not that that proves anything.)  Meditating is just controlling your breaths and releasing all thoughts.  It’s been proven to reduce Cortisol levels and Cortisol is what (apparently) causes stress and mindless eating.  So, there you have it.  Take some time for yourself just to relax.  You deserve it!

And before you head off to relax, make a banana mango smoothie.  Check out the title… I wasn’t quite sure what to call it because I couldn’t decide if it’s a smoothie, sorbet, or ice cream.  It’s just like the “1 ingredient banana ice cream” except it’s got 3 ingredients… so does that make it a smoothie?  Or a sorbet since one of the other ingredients is frozen fruit?!  Don’t ask me; I’m obviously confused!  Whatever it is, it’s so simple, delicious, and healthy.  I’ve made one almost every day for the past two weeks.  And if you make it, please tell me what you’d call it.  🙂

Fruity Mango Smoothie/Sorbet/Ice Cream


1 frozen banana, chopped up
1/2 large frozen mango, chopped up (or fruit of choice)
1/4 cup yogurt

1.  Chop your banana and mango.
2.  Put in freezer a couple of hours or until frozen.
3.  Blend all ingredients in a food processor.
4.  Enjoy!

I also made one with about a cup of frozen strawberries.  Delicious!

Snow Cream Chocolate Chip Cookie Sandwich

Yesterday, I was on a mission to find the perfect chocolate chip cookie. 

I normally prefer my chocolate chip cookies super thin, but there are so many types, and after trying the cookies I just made, I’m still staying solid with my decision.  The only problem with this is that I’m biased because I always tend to bake thin cookies.  I should probably branch out a little bit, but for now I’m really enjoying these.

How are you supposed to just pick one kind when there are a jillion different types of cookies?  Geez, life and all of it’s hard decisions. 

But, really, what components make a perfect chocolate chip cookie?  I feel like I should bake a different chocolate chip cookie every day to try and figure out this mystery.  For now, I’m just going to look at the pictures on other blogs.  A picture is worth a thousand words, right?

Also, please, please, please, if you have snow in your area right now, make snow cream!!!!

The Great Debate: (Photos courtesy of each blog that is linked.  Not my pictures.)

The Puffy Chocolate Chip Cookie Buns in My Oven

The Chewy Chocolate Chip Cookie  Eat at Allie’s

The Crunchy Chocolate Chip Cookie  Full Time Foodie

The Chocolate Choclate Chip Cookie  Yummly

The Crisp Chocolate Chip Cookie  Chow

And my current favorite, the chewy on the inside, crunchy on the outside, Super Thin Chocolate Chip Cookies: (my pictures):

Super Thin Chocolate Chip Cookies

Adapted from:  Salon.com

I was a little skeptical about making these because the ingredient list seemed a little weird, but they turned out just how I wanted them to.  

 Mix toasted oats and melted butter.

 Mix wet and dry ingredients.

 Fold in the best part.

 Bake until the edges are crispy.

Ingredients

    1 ¼ cups flour

    generous ½ teaspoon baking soda

    8 tablespoons unsalted butter

    ½ cup toasted instant oats

    heaping ½ cup white sugar

    ¼ cup brown sugar

    1/4 tsp cream of tartar

    1/4 cup milk or cream

    1/4 tsp salt

    1/2 tsp vanilla

    1/4 cup chocolate chips

    1 egg

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Mix flour, salt and baking soda together in a small bowl. Set aside.

Melt butter in microwave and let cool slightly. In a large bowl mix toasted oats and melted butter. Stir in sugar, cream of tartar, cream, vanilla and mix well. Stir in the flour mixture until incorporated. Make sure the dough is room temperature or cooler before adding the chocolate chunks, or they will melt.

Scoop tablespoon sized balls onto baking sheets. They spread. Flatten the cookies slightly.

Bake about 15 minutes until lightly browned and the edges are crisp. Carefully slide the parchment paper with cookies on it onto cooling racks.

Snow Cream  

(I made a regular batch and a “peppermint” batch.  For peppermint batch, heat 1/3 cup

Andes Peppermint Baking Pieces with a little bit of milk, stir until creamy, and fold into snow cream)

 Get your snow… BRR!

Mix until it looks like dough, kind of.

Ingredients

1 can sweetened condensed milk

8 cups CLEAN snow

1 teaspoon vanilla

Combine until you reach desired consistency!

QUESTION:  What’s your favorite chocolate chip cookie???

Snow Cream Chocolate Chip Cookie Sandwich

Yesterday, I was on a mission to find the perfect chocolate chip cookie. 

I normally prefer my chocolate chip cookies super thin, but there are so many types, and after trying the cookies I just made, I’m still staying solid with my decision.  The only problem with this is that I’m biased because I always tend to bake thin cookies.  I should probably branch out a little bit, but for now I’m really enjoying these.

How are you supposed to just pick one kind when there are a jillion different types of cookies?  Geez, life and all of it’s hard decisions. 

But, really, what components make a perfect chocolate chip cookie?  I feel like I should bake a different chocolate chip cookie every day to try and figure out this mystery.  For now, I’m just going to look at the pictures on other blogs.  A picture is worth a thousand words, right?

Also, please, please, please, if you have snow in your area right now, make snow cream!!!!

The Great Debate: (Photos courtesy of each blog that is linked.  Not my pictures.)

The Puffy Chocolate Chip Cookie Buns in My Oven

The Chewy Chocolate Chip Cookie  Eat at Allie’s

The Crunchy Chocolate Chip Cookie  Full Time Foodie

The Chocolate Choclate Chip Cookie  Yummly

The Crisp Chocolate Chip Cookie  Chow

And my current favorite, the chewy on the inside, crunchy on the outside, Super Thin Chocolate Chip Cookies: (my pictures):

Super Thin Chocolate Chip Cookies

Adapted from:  Salon.com

I was a little skeptical about making these because the ingredient list seemed a little weird, but they turned out just how I wanted them to.  

 Mix toasted oats and melted butter.

 Mix wet and dry ingredients.

 Fold in the best part.

 Bake until the edges are crispy.

Ingredients

    1 ¼ cups flour

    generous ½ teaspoon baking soda

    8 tablespoons unsalted butter

    ½ cup toasted instant oats

    heaping ½ cup white sugar

    ¼ cup brown sugar

    1/4 tsp cream of tartar

    1/4 cup milk or cream

    1/4 tsp salt

    1/2 tsp vanilla

    1/4 cup chocolate chips

    1 egg

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Mix flour, salt and baking soda together in a small bowl. Set aside.

Melt butter in microwave and let cool slightly. In a large bowl mix toasted oats and melted butter. Stir in sugar, cream of tartar, cream, vanilla and mix well. Stir in the flour mixture until incorporated. Make sure the dough is room temperature or cooler before adding the chocolate chunks, or they will melt.

Scoop tablespoon sized balls onto baking sheets. They spread. Flatten the cookies slightly.

Bake about 15 minutes until lightly browned and the edges are crisp. Carefully slide the parchment paper with cookies on it onto cooling racks.

Snow Cream  

(I made a regular batch and a “peppermint” batch.  For peppermint batch, heat 1/3 cup

Andes Peppermint Baking Pieces with a little bit of milk, stir until creamy, and fold into snow cream)

 Get your snow… BRR!

Mix until it looks like dough, kind of.

Ingredients

1 can sweetened condensed milk

8 cups CLEAN snow

1 teaspoon vanilla

Combine until you reach desired consistency!

QUESTION:  What’s your favorite chocolate chip cookie???

Candy Corn (Infused) Ice Cream

So, so much for that letter to fall.  I have been completely sucked in and that’s that.  Don’t leave me though, guys!  This too shall pass.

Also, I’m sure you don’t want another cold recipe when it’s getting colder outside.  I think I’m subconsciously doing this because I really wish that it was warm outside.

Or maybe I’m just doing it because I really love candy corn and I really love ice cream and the thought of mixing them together makes me swoon.

Either way, it doesn’t matter, this is delicious and I’m a sucker for ANY candy corn recipe,(if you think I have a pumpkin obsession, let’s not even talk about candy corn) so if you have some, please share.  They are pretty hard to come by. 

This recipe is genius, though.  First, there are only 3 ingredients.  Second, I never thought to dissolve candy corn…  now I have so many possibilities popping up in my head for other recipes.  I’m unstoppable, now!  My favorite part about this ice cream (besides the fact that it’s candy corn flavored) is how creamy it is.  Not only that, but how creamy it is even after being in the freezer overnight.  It’s magic ice cream!

After you have made and refrigerated the mixture, don’t forget to strain it!

Add everything to the ice cream maker and watch it transform into this!

Candy Corn Ice Cream
Adapted by:  Peabody

(I was out of both heavy whipping cream AND whole milk, so I adapted the following recipe accordingly and it still turned out fantastically, and it’s a bit ‘lighter’)

2 cups Half and Half (or heavy cream)
1 cup skim milk (or whole milk)
13 ounces candy corn

Pour 1 cup of the half and half into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. It doesn’t have to dissolve completely, just heat it until the half and half starts turning orange.  There will still be candy corn on the bottom.  Turn heat off and let half and half come to room temperature. Add the remaining cream and milk.
Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose, or stir the mixture.
Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.
Freeze in your ice-cream maker according to the manufacturer’s instructions.
Top with extra candy corn if you would like.