Pumpkin Ice Cream Recipe Every year I get a slew of requests from people looking for a recipe for Pumpkin Ice Cream. While in The Perfect Scoop I have a recipe for Sweet Potato Ice Cream studded with maple-glazed pecans, there’s something about the fall that makes people think of all-things pumpkin. I’m a big fan of sweet potatoes, personally, but old traditions die hard I suppose. And Pumpkin Ice Cream got put on my to-churn list. As luck would have it, I was leafing through a copy of The Craft of Baking by Karen DeMasco, former pastry chef at Craft in New York City, and landed on a picture of Pumpkin Ice Cream. Karen uses canned pumpkin, which a lot of people like to use because it’s easy and consistent. The pumpkins we get here, les potirons, are huge…and delicious. And they’re always sold by the slice. Unfortunately not everyone misses them as much as I do and I went to a few markets and didn’t find les butternuts. So I’ve got a batch in my freezer, all ready for the holidays. Related Posts Holiday Recipes
Scottish Farmhouse Eggs | Ahoy! | Portland Maine DIY Blog Decided to mix things up and do a recipe. This is one I’ve made forever and I’m not 100% positive where I picked it up. It is always a crowd pleaser for brunch or breakfast. Special thank you to Dawnland Mama for the farm fresh duck eggs (even though she is a vegan herself). Chuckwagon Apple Fritters | Scarletta Bakes I’ve been thinking about the Good Humor truck a lot lately. Like, a lot. This happens to me almost every summer. I get super hot. Every summer when I was a kid, we would spend our days at the local pool. I was a champion eater. Around 11:19 a.m., I’d start to get excited. Waiting. And then, in the far-off distance, I heard it… Diddly ding da ding da ding ding-a-ling a ding dongggggggggggggg (Whatever. I have to be first in line. Wait – who is that chubby girl standing on curb, sobbing and clutching two melted Push Pops? Sigh. Why am I talking about the Good Humor truck? Seriously, these fritters are simple and simply amazing. I came into the kitchen and found A. sitting next to an empty fritter bowl. M.: “Hey, what’s that chile sugar all over your face?” A.: “It’s not chile sugar. For reals. Chuckwagon Apple Fritters Prepare the apples by peeling all 5, shredding 2 of the apples, and roughly chopping 3 of the apples. Meanwhile, heat your peanut oil in a large, heavy-bottomed pan. 1.
No bake peanut butter pie Peanut Butter Pie This is one of those desserts that you make when you’re in a huge hurry, but don’t want to skimp on flavor. You get a delicious payoff, but the pie takes only 5 minutes to put together. Just be sure to top each slice with some whipped cream or have a huge glass of cold milk nearby. This. Is. Recipe: Peanut Butter Pie (found at Tasty Kitchen) I used lowfat cream cheese and whipped topping and my pie was delish. 1 chocolate graham cracker or cookie pie crust (homemade or store-bought) 8 oz. cream cheese 1 c. peanut butter 1/2 c. granulated sugar 1 tsp. pure vanilla extract 8 oz. frozen whipped topping, thawed whipped cream, chocolate syrup, and grated chocolate; optional garnishes With an electric mixer, beat cream cheese and sugar until smooth.
Chocolate Chip Salted Caramel Cookie Bars | Cookie Bar Recipe Chocolate Chip Salted Caramel Cookie Bars Saturday was a rough day. Long story, but we have been having problems with our hosting company so we decided to switch to a new company. Well, the transition didn’t go too smoothly. We spent the majority of the weekend on the phone trying to figure things out. I based this recipe off of my favorite Chocolate Chip Cookie Bars. I loved everything about these bars-they are pretty much perfect. Chocolate Chip Salted Caramel Cookie Bars Yield: 16 cookie barsPrep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes Chocolate chip cookie bars with a layer of salted caramel. If you like these Chocolate Chip Salted Caramel Cookie Bars, you might also like:
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal.
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time:
Retro Recipe: Homemade Nutty Bars Recipes from The Kitchn With my wedding plans well under way, in addition to an upcoming engagement party and the fiance's big 3-0, let's just say I've been in full on entertaining mode. The internet has been a fabulous (if not overwhelming) source of creativity. With all the extra inspiration coming my way however, I feel the need to harness the overload of ideas into a few solid hostess home runs. I've always loved the idea of a themed dessert bar for a party. For my own, I thought it would be fun to create the "ultimate snack bar," featuring homemade versions of all my store-bought junk food favorites—think ding dongs, cereal bars, twinkies and whatever other whacky gas station goods I can think of. I was hashing the idea out with a coworker and she demanded I make her Nutty Bars, a Lil' Debbie snack I had all but forgotten about. Despite the onslaught of preservatives, the flavors are simple: chocolate, peanut butter, and sweet wafer. Homemade Nutty Bars Makes approximately 8 bars (Images: Nealey Dozier)
Steak au Poivre - The Showstopper I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. - Never light alcohol while there is an open flame/heat source. - Notice how in the OP, they remove the pan from the stove and then light. - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach