Oh, would you look at that… another ice cream recipe. I hit rock bottom and ate ice cream for dinner three days in a row last week. I currently have three different flavors sitting in my freezer right now and it seemed appropriate to have three different dinners of ice cream.
I know, I know… Sweet Corn IN Ice Cream WITH Blackberries and Raspberries!? Sounds kind of random… and conflicting… and gross. But, friends, oh my adventurous friends, these flavors literally SING to you. At least, they’ll sing to some of you. I myself was obsessed with this ice cream combination and single-handedly ate the entire recipe myself with the exception of a few bites that my sister and Tony stole from me.
The sweet corn gives the ice cream a buttery and creamy texture with a subtle sweet corn flavor that’s complemented by the tartness and tang of the Blackberry-Raspberry Swirl. Ughh, just thinking about it now makes me want to skip CrossFit after work and go home immediately to use the sweet corn that’s leftover in my fridge.
Jeni’s Sweet Corn and Blackberry-Raspberry Ice Cream recipe by Jeni Britton:
2 cups milk
4 teaspoons cornstarch
1 ear of corn
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
¼ teaspoon kosher salt
3 tablespoons cream cheese, softened
½ cup black raspberries
½ cup blackberries
½ cup sugar
- To make the ice cream, in a bowl, stir together ¼ cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together. In a 4-quart saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; add corn kernels and cob and bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids.
- Place cream cheese in a bowl and pour in ¼ cup hot milk mixture; whisk until smooth. Whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer’s instructions.
- To make the sauce, combine blackberries, raspberries, and ½ cup sugar in a 1-quart saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill.
- After churning, alternate layers of ice cream and berry sauce in a storage container before freezing.
My new Kitchen Aid Ice Cream Maker attachment is quickly becoming my favorite kitchen appliance in the house… It hasn’t usurped the #1 spot of the blowtorch just yet though… That thing is just too much fun to chase Tony around the house with.
Tony and I did not let my Homemade S’mores Ice Cream sit in the freezer for more than 12 hours because it was just TOO good… I went back to my old ways of eating ice cream at 7AM while trying to capture a few photographs in the morning light because every melting moment meant another lost opportunity to eat it. I spared none and ate while I photographed… Hence, why I only have two photos from last week!
In order to continue eating relatively “clean” during the week, I made Mango Sorbet. Easily one of the best, if not, the best sorbet flavors Haagen Daaz offers. I made a few alterations based off a simple recipe for Raspberry Sorbet and created a creamy and refreshing Mango Sorbet. Now you can justify using your Kitchen Aid Ice Cream Maker to make healthy-ish treats too!
Mango Sorbet by The Bite-Sized Baker:
2 ripe mangos, cubed
1 cup water
½ cup sugar
2 tablespoons vodka
Juice of one lime
- To make sorbet, combine mangos, water, sugar, vodka, and lime in a food processor and puree until smooth. Let mango mixture chill thoroughly and freeze according to manufacture’s directions.
First of all, if any of you follow me on Pinterest, I apologize for my excessive pinning. In case you haven’t caught on, I bought an ice cream maker this week, which might explain my 200+ pins of ice cream recipes.
I have debated buying an ice cream maker for quite some time now and I even went as far as ordering one and canceling it a day later because I know myself. I know my love for ice cream is comparable to that of a heroin addict; I can never get enough. Before once ice cream flavor is sitting in the freezer, waiting to be devoured, I am on to the next… No bowl of ice cream is safe. And no ice cream flavor will be left untouched.
Also, Target sucks. It swallows all of my paychecks whole and leaves me with pointless gadgets and too many comfy clothes that I can’t leave the house in. Last week, I joined my friend, Elyse, during our lunch break to Target. What should have been a friendly trip of me accompanying my friend quickly turned into me running down the aisles throwing everything from cute little work-out shorts to beach towels to face wash to mason jars to a Kitchen Aid Ice Cream Mixer into my cart. Ay ayayay… My paycheck.
I wish I could say I had buyer’s remorse, but I didn’t. All I could think about when I got back to work was what ice cream flavor I was going to make next and how I was going to style it for the blog. My first flavor of choice was S’mores Ice Cream… This decision was based solely off the fact that I inhaled a Dairy Queen S’mores Blizzard a few weeks ago and I haven’t been able to stop thinking about it ever since… Much of my life is spent thinking about food, FYI.
I used Jen Briton’s from Jeni Britton’s ice cream base and “go-to recipe for experimenting” and doctored it up with toasted marshmallows and chocolate covered graham crackers and all I have to say is, “Wow. Sometimes I am a gangsta.” Today, I am most definitely a g-thang.
Campfire S’mores Ice Cream inspired by Jeni Britton:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1½ ounces cream cheese, softened (3 tablespoons)
1 ¼ cups heavy cream
1/3 cup sugar
2 tablespoons light corn syrup
10 ounce bag marshmallows, toasted
1½ cups chocolate covered graham cracker pieces
- Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
- In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn syrup. Bring the milk mixture to a rolling boil and cook over medium high heat and boil precisely for 4 minutes.
- Remove from the heat and gradually whisk in the cornstarch mixture.
- Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
- Remove from heat and gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt.
- Place ice cream base and toasted marshmallows in a blender or food processor and blend until combined.
- Pour the mixture into a 1-gallon Ziploc freezer bag and submerge in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
- Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container.
- Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the ice cream until firm, about 4 hours.
Last weekend I was pleasantly surprised when I got off work early and Tony surprised me with two paddle boards! In case you have never seen or heard of paddle boarding, I’ll explain. It is like standing on a surfboard with more volume and more width while holding a paddle.
Everything was going swimmingly on the lake and then a platoon of pontoon boats started rocking the water and terror struck. I tried to catch my balance and before I knew it I was falling into the water, and breaking my fall with my ankle. Ouch. Turns out, the water was a lot more shallow than I anticipated.
Despite the fact that I sprained my ankle from falling in the water and was hobbling around the house the entire weekend, it was a beautiful weekend, indeed. The weather was in the mid 80′s, the birds were singing, and I had Frozen Peanut Butter Pie in my freezer. Well, it was supposed to be Frozen Peanut Butter Pie but then I topped it with chocolate ganache and it tasted like a frozen Peanut Butter Cup.
When I was younger one of my favorite meals was Peanut Butter and Butter Sandwiches on Buttermilk Bread. For some reason or another, while I was making this Frozen Peanut Butter Pie, the mixing of Cool Whip and peanut butter reminded me of my favorite childhood sandwich… It also reminded me of my parents serving the five of us kids “breakfast,” using Australian toasties, peanut butter, and mini chocolate chips and holding “ice skating” competitions in our bonus room… Which in reality, is just us creating routines to songs like Madonna’s “Just Like a Prayer,” Whitney Houston’s “I Have Nothing,” and Ace of Base’s “I Saw the Sign,” while slipping around in our socks on the only hardwood floor in our house at the time.
I like them…
Almost as much as I like this Frozen Peanut Butter-Chocolate Pie.
Frozen Peanut Butter-Chocolate Pie recipe slightly adapted from Winner Dinners:
For the Crust:
4 tablespoons butter, melted
For the Filling:
1 cup creamy peanut butter
4 ounces cream cheese, softened
12 ounces Cool Whip
1-2 cups powdered sugar
1 teaspoon vanilla extract
For the Ganache:
1 cup high quality milk chocolate chips
2-3 tablespoons heavy cream
- To make the crust, place the Oreos in a food processor until crushed. Add melted butter and pulse until combined. Press cookie mixture evenly and firmly into the bottom of a spring-form pan. Bake at 400 degrees F for 5-10 minutes until firm. Remove from oven and let cool.
- To make the filling, combine peanut butter and cream cheese until combined. Add Cool Whop, powdered sugar, and vanilla extract until smooth. Spoon the mixture over cooled cookie crust and place in the freezer for thirty minutes.
- To make the ganache, place chocolate morsels in a large non-reactive bowl and in a medium saucepan, heat cream until bubbles begin to form around the edge of the pan. Immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Let ganache cool for 5 minutes and then gently spread over the top of the pie and decorate as desired. Cover with foil and let ganache set in the freezer for an additional two hours.
Happy belated July 4th, friends! I was extremely grateful for the day off and knew the first order of business was creating a dish that I could post on The Bite-Sized Baker… because let’s face it, things over here have been quiet lately. Like, I can hear the sound of butterflies flapping their wings after they’ve freed themselves from their cocoons kind of quiet.
I wanted to create a dessert that was festive enough for July 4th, but not over the top that it would be odd to eat any other day of the year. The fact that it finally feels like summer here makes me a happy happy girl. Apparently, Chicago didn’t get the memo that April, May, and June are warm weather months, but I think someone finally let her know that she was three months late… How embarrassing. Anyway, summer weather calls for festive summer treats and Fruit Tarts scream festive summer treats.
This Fruit Tart was a huge hit among friends! The sweet, flaky crust is one thing but the fact that there are TWO layers of filling is just a recipe meant for success. The first layer is simply a layer of strawberries and strawberry preserves and the second layer is a combination of cream cheese and honey Greek yogurt that is creamy and not overly rich or sweet. For someone who loves dessert, this dessert hit the nail on the head and it also helps me deal with the conflict of wanting to look decent in a bathing suit and wanting to stuff my face with s’mores, ice cream, and other summer treats.
I think my favorite part of this recipe is the incorporation of Greek yogurt. I personally stuck to the original recipe and used honey-flavored yogurt because that’s what I had on hand, but I think it is definitely worth experimenting with; specifically using lemon or strawberry flavored yogurt. Also, something I noticed while making this tart was the filling never got too firm. I think it was because I used non-fat yogurt and light cream cheese to make it, although it still tasted amazing, firm or not, it is something to take note of when serving others.
Red, White, and Blueberry Tart recipe from The Cilantropist:
Sweet Tart Crust:
1 ¼ cups all-purpose flour
½ teaspoon salt
1 ½ tablespoon sugar
1 large egg yolk
1 stick chilled butter, cubed
2 tablespoons ice water
About 7-10 strawberries, washed, hulled, and thinly sliced lengthwise
About ½ cup strawberry preserves
1 8 ounce package cream cheese, room temperature
1 8 ounce container honey-flavored Greek yogurt
Juice of ½ lemon
3 tablespoons sugar
½ teaspoon vanilla extract
Extra washed blueberries, and washed, hulled, and quartered strawberries for topping.
- To make the tart dough, pulse together flour, salt, and sugar a food processor, then add egg yolk and pulse again. Add the cubed, cold butter all at once, and pulse until the mixture resembles coarse sand with pea-size butter lumps. Drizzle ice water evenly over mixture and pulse until the dough starts to come together into a ball. Squeeze a small handful: If it doesn’t hold together, add more ice water, 1 teaspoon at a time, pulsing until incorporated, then test again. Dough will eventually be pliable but not too sticky. Press dough into a ball, then flatten into a disk. Chill, wrapped in plastic wrap at least 1 hour or overnight.
- When ready to bake the crust, preheat oven to 350°F. Roll out the dough on a well-floured surface into a roughly 11- or 12-inch round. Carefully pick up the dough and lay it over a 9-inch tart pan. Taking care not to stretch the dough, press the dough into the sides of the tart pan with your fingers, and then use a knife to cut off the excess dough to make a clean edge for the tart crust. (Check here for helpful photos.) Return the crust to the refrigerator and chill for at least 30 minutes, or well-wrapped overnight (I get the best results this way, and find it to be easiest time-wise). Before baking, prick the tart crust all over with a fork, then bake tart crust for about 30-35 minutes until crust is golden. Remove from the oven, cool on a rack, then remove the tart crust from the pan. (Tart crust can be baked 1-day ahead.)
- Once the tart crust is cooled, prepare your fillings. First, make your cream filling by beating the cream cheese until it is fluffy and smooth. Add the remaining ingredients to the cream cheese, and continue to beat until the mixture is smooth and silky. To fill the tart crust, first add the sliced strawberries in a single layer on the bottom, filling the space as best you can (some strawberries might be leftover). Next add the strawberry preserves to fill in the spaces between the strawberries and in a very thin layer over the top. (If your preserves are not pourable, just warm them in the microwave for a few minutes.) Finally, add the cream filling over the top in a thick layer to fill the tart crust completely. Smooth the top, and transfer the tart to the refrigerator to chill for at least 2 hours before serving.
- For serving, add the blueberries and strawberries to the top of the tart in any pattern you like. For a more easy, rustic look, just scoop them up in handfuls and drop them over the top of the tart. Once filled, the tart should be served within 24 hours, but ideally it is best within a few hours after the tart crust is filled (the crust will be the most flaky and sweet).
A few helpful things I’ve learned when trying to feed people “healthy” baked goods…
1. Do NOT tell them what they are eating is “healthy.”
2. Do NOT list the ingredients your treat does contain.
3. Do NOT list the ingredients your treat does NOT contain.
I couldn’t tell you how many people I’ve tricked into eating things they would “never” try… Zucchini Brownies, Black Bean Brownies, Paleo Cookies, Date Truffles, Gluten-free Cake, and Avocado Mousse, to name a few. People hear healthy, sugar-free, gluten-free, or paleo and they automatically judge the food accordingly without ever giving the treat a fair chance… It’s not right, I tell you! Try something new and DON’T tell them what they’re eating and instead let others decide why your cookies or mousse taste “different.” Also note, “different” doesn’t necessarily equate to bad.
I’m not going to try and pretend Paleo Cookies taste as delicious as Browned Butter Nutella Stuffed Cookies, but man, they are pretty dang delicious and they actually include ingredients that are GOOD for you! Take Chocolate Avocado Mousse, for example. Substituting avocados and agave nectar for a treat that is normally made with heavy cream, eggs, and sugar? Ingenious. The avocados provide a rich and creamy texture and no one will ever know that your mousse actually contains FOUR AVOCADOS.
Chocolate Avocado Mousse by Giada de Laurentiis:
½ cup semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 ounce) avocados, peeled and pitted
½ cup agave
½ cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
¼ teaspoon fine salt
Fresh raspberries, for garnish
- Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
- Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.
Memorial Day Weekend has come and gone and Chicago’s weather still doesn’t seem to understand the significance of that… Last week the temperature fluctuated from 90 degrees F to 50 degrees F…
In anticipation for Memorial Day Weekend and all things warm I bought S’mores makings, but since I am a boss and I am fully aware of the terrible weather I live in, I bought your regular S’mores fixings and S’mores Cheesecake ingredients… just in case the weather happened to be overcast and chilly, which, without a doubt it was.
The wonderful thing about S’mores Cheesecake Bars is they are so amazingly rich and delicious regardless of the weather outside. Many of you, I know, have suffered the same 7-months and counting winter weather conditions so I know you can appreciate my lack of enthusiasm about summer desserts and BBQs. Thankfully, it hasn’t snowed since April19th, but I wouldn’t put my money on it. Whether the weather is 90 degrees or 50 degrees, S’mores Cheesecake Bars can always be appreciated.
S’mores Cheesecake Bars recipe from Indigo Scones:
Graham Cracker Crust:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons unsalted butter, melted
4 oz. bittersweet or semisweet chocolate, finely chopped
8 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup marshmallow cream
2 teaspoons cocoa powder
¾ teaspoon vanilla extract
2 large eggs
1½ cups mini marshmallows
Milk chocolate chips, melted (optional)
- To make the crust, preheat the oven to 350˚ F. Line an 8×8-inch baking pan with foil (Do not use parchment, since you will be later torching/broiling the marshmallows. Fire hazard!); spray lightly with cooking spray. Combine the graham cracker crumbs, sugar, and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan (A large, flat-bottomed glass helps to make an even layer.). Bake 10-12 minutes, or until golden brown; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F
- To make the filling, place the chopped chocolate in a heatproof bowl set over a pot of simmering water, making sure the bowl isn’t touching the water. Heat until melted and smooth, stirring occasionally, making sure the water never boils. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream, and marshmallow cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract, and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake for about 30 minutes, or until the center is just set (only jiggles the slightest bit in the center when gently shaken.). Remove from the oven.
- To make the topping, evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other (If using a broiler to toast the marshmallows, really make sure you don’t let them melt into each other too much in this step. You want them to keep some of their uniformity so they can withstand the broiler.). Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. (Alternatively, this can be done underneath the broiler with a very watchful eye.) Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.