Nutella Mascarpone Ice Cream

Recently, I told you that I was going to create an ice cream recipe to mimic the Chocolate Hazelnut Cake.  Here I am, ready to deliver.  This ice cream is so smooth.  So creamy.  So delicious.  So much so that you probably won't even make fun of me for saying creamy.  As I took pictures of this quickly melting treat, I had to keep sampling just to make sure it was still good.  Yeah, it was still good.  This recipe makes a fairly small batch of ice cream (by my standards, anyway), but you can easily double it (and believe me, you will want to).


Nutella Mascarpone Ice Cream


1/2 cup Nutella
1 cup half and half
1/4 cup sugar
3/4 teaspoon vanilla, divided
4 ounces Mascarpone cheese
3/4 cup whipping cream
3 Tablespoons powdered sugar
1/2 cup diced devils food cake, frozen (about 1 cupcake size)


In a small saucepan over medium heat, warm the Nutella, whisking constantly.  Once the Nutella has loosened up a bit, very slowly add the half and half a little at a time, whisking to completely combine after each addition.  Whisk in the 1/4 cup sugar and bring the mixture almost to a boil, whisking constantly.  Remove from heat and add 1/2 teaspoon vanilla extract.  Place the mixture in the refrigerator for at least four hours, until well chilled.


After the Nutella mixture has completely chilled, place the mascarpone cheese, whipping cream, powdered sugar, and 1/4 teaspoon vanilla in a medium sized bowl and beat with an electric mixer on high until stiff peaks form.  Pour the Nutella  mixture into the whipped cream mixture and beat on low speed until combined.


Pour the mixture into your ice cream freezer, and freeze according to the manufacturer's instructions.  About five minutes before the ice cream is finished, add the diced cake to the ice cream freezer.  Spoon the ice cream into a sealable container and freeze for about four hours before serving.  Makes about 2 1/2 cups.


Enjoy!  -Cardamommy

Maple Chocolate Chip Pancake Muffins

Buttermilk saga part two: These pancake muffins have been on my to-make list for ages. So, given my new batch of buttermilk, I decided it was as good of a time as any. I'm so glad I did! Not only were they super quick and easy, they were light, moist, and perfectly studded with little chunks of chocolate. Except for the ones that didn't have chocolate chips in them, of course. Plus I didn't have to stand at the stove flipping millions of pancakes while everybody else got to sit down and eat them. I thought they were better with the chocolate chips, but if you're not such a fan, leave them out and sprinkle the tops with brown sugar. Last but not least, enjoy!

1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 T Sugar
2/3 C Buttermilk
1 Egg
2 T Maple Syrup
2 T Butter, melted
1/2 C Chocolate Chips

Yield: 9 Muffins
1. Preheat oven to 350.

2. Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl. Stir together.

3. In another bowl, stir buttermilk, egg, maple syrup, and butter until just combined.

4. Add wet ingredients to dry ingredients and stir with a spoon until just combined.

5. Stir in chocolate chips, reserving a few chips to sprinkle on the top.

6. Bake for 15-20 minutes, until golden brown.

Mahlzeit!
-Coriaunty

Chocolate Hazelnut Cake

It is birthday time again, and this recipe had my little brother's name written all over it.  Maybe it was the chocolate.  It could have been the hazelnuts.  It is possible that the Nutella screamed his name, or perhaps the mascarpone!  I vote for the whole thing.  This cake is elegant and sophisticated, yet not impossible to put together (kind of like my brother).  This is a special occasion cake that you will make over and over again.  It is just that good.  When I served this cake, the word "exquisite" was mentioned quite a few times.  This cake was so good, in fact, that I am going to come up with an ice cream recipe using these exact flavors.  You just can't have too much of a good thing...and Happy Birthday, Stephen!


Chocolate Hazelnut Cake


Chocolate Cake:
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1 cup lukewarm water
1/2 cup buttermilk


Cream Frosting:
8 ounces plain mascarpone cheese
1 1/4 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup nutella, (plus 1/4 to 1/2 cup extra to spread between the layers if desired)
Chopped hazelnuts (for garnish)


Preheat the oven to 350F.  Grease 2 8-inch round cake pans and line the bottoms with parchment paper, then grease the parchment paper.


In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.  In a separate large bowl with an electric mixer on high speed, beat the butter and sugars until light and fluffy.  Add the eggs and vanilla, and beat until combined.  Add the flour mixture in three separate additions, alternating with the water and buttermilk, beating on low speed until just combined.  Scrape down the sides of the bowl, and beat until no streaks of flour remain, being careful not to overbeat.


Divide the batter evenly into the prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Remove the cakes from the oven and cool for about 15 minutes in the pans.  Carefully remove the cake layers from the pans and cool completely on a cooling rack. 


While the cake layers are cooling, make the cream frosting.  In a large bowl, combine the mascarpone cheese, whipping cream, powdered sugar, and vanilla.  Beat on high with an electric beater until stiff peaks form.  Add the nutella and beat until well blended.


To assemble the cake, place one cake layer upside-down on a serving plate.  If using, carefully spread the extra 1/4 to 1/2 cup nutella over the top of the cake layer (if the nutella is too firm to spread, microwave it for 15 to 30 seconds to loosen slightly).  Spread a layer of the cream frosting on top of the nutella, and place the second cake layer upside-down on top of the cream layer.  Frost the top and sides of the cake with the remaining cream frosting.  Garnish with chopped hazelnuts.  Makes 10-12 servings.


Enjoy!  -Cardamommy

Crispy Lemon Chicken with Lemon Garlic Ginger Carrots

Yesterday was a rough morning. I woke up absolutely starving and wanting some cereal (a very rare desire for me), so I grabbed a bowl, poured my cereal, and went for the milk. Per college student protocol I sniffed the milk before pouring. Good thing, too, because it was slightly sour. Thus my need for a bowl of cereal could not be met and I had to figure out something to do with my newly acquired buttermilk. As I said, it was a rough morning.

My waistline put in a request for a main dish rather than a dessert and I, graciously, obliged. I did a buttermilk search of my favorite site, Cinnamon Spice & Everything Nice, and stumbled across a delicious chicken recipe. Thinking carrots would go nicely with chicken, I decided to do another search. I was pleased to find a recipe that had the same supporting ingredient: lemon.

If' you're not big into lemon or citrus, you probably should steer clear of these two recipes, as the lemon flavor is very strong. I found both dishes to be delicious. The chicken had a crispy crust while still being perfectly succulent, flavorful, and tender on the inside. Fresh and zesty, the carrots were a nice complement to this lemon chicken. This is one meal I will be making many times over.

Chicken:

2 T Grated Lemon Zest, divided
1/2 C Lemon Juice
1 C Buttermilk
4 Boneless Skinless Chicken Breasts
Salt and Pepper
1/4 - 1/2 C Flour, or more
1 C Fine Bread Crumbs
1 tsp Dried Thyme
1 tsp Salt
1 tsp Black Pepper
Pinch of Cayenne Pepper
Olive Oil Cooking Spray

1. In the container you will marinade the chicken in mix together 1 T lemon zest, lemon juice and buttermilk. Season chicken with salt and pepper and marinade overnight or for at least two hours.

2. In a small bowl combine bread crumbs, thyme, salt, pepper, and cayenne.

3. When the chicken is done marinading, mix in enough flour so the marinade is just thick enough to coat the chicken. Pour some of the crumb mixture on a plate. Place a piece of chicken on crumb bed. Pour enough crumbs on top to cover, patting to make sure they stick. Repeat with each piece of chicken, using all the crumbs. Put chicken on a greased baking sheet.

4. Bake at 400 for 35-40 minutes until chicken is cooked through. You may need to tent with foil halfway through to prevent the crumbs from burning.

Carrots:

3 T Olive Oil
3 T Lemon Juice
3 tsp Minced Garlic
1-inch Piece of Fresh Ginger, minced or grated
3 C Fresh Carrots, peeled and sliced on the diagonal into 1/2 inch thick pieces
Salt and Pepper, to taste

In a large mixing bowl whisk together oil, lemon juice, garlic, and ginger. Season with salt and pepper to taste. Add carrots and toss well. Pour into a greased 8x10 pan and spread out evenly. Bake at 400 for 40-45 minutes, until tender. Halfway through cooking time, turn the carrots.

Mahlzeit!
-Coriaunty

Spicy Korean-Style Pork Medallions with Asian Slaw

This recipe is a perfect summertime salad.  It is light and delicious.  The napa cabbage isn't overpowering in its flavor, and is perfect with the soy-ginger sauce.  Sriracha sauce is an Asian chili sauce that you can find in the Asian section of most grocery stores.  You can adjust the spiciness of the dish by simply adding more or less sriracha sauce.  Please pay attention to the instructions, as most of the ingredients are divided, part going to the sauce, and part to be tossed with the cabbage.  


Spicy Korean-Style Pork Medallions with Asian Slaw


1 or 2 small pork tenderloins (about 1 pound)
1/3 cup soy sauce
1/4 cup rice vinegar, divided
3 Tablespoons light brown sugar, divided
2 medium cloves garlic, minced
1 1/2 Tablespoons minced fresh ginger
1 Tablespoon sesame oil, divided
1 Tablespoon Sriracha sauce (or to taste), divided
1 pound Napa cabbage, sliced thinly (about 6 cups)
2 carrots, grated
2 green onions, thinly sliced, divided
3 Tablespoons canola oil, divided
1 teaspoon salt


Cut the pork into 1/2 inch thick slices (medallions), and place in a medium size bowl.  Set aside.  


In a small measuring cup, whisk together the soy sauce, 2 tablespoons of the rice vinegar, 2 tablespoons brown sugar, the garlic, ginger, 1/2 tablespoon of the sesame oil, and 2 teaspoons of the Sriracha sauce.  Pour 1/2 cup of this mixture into the bowl containing the pork medallions.  Toss pork to coat.  Reserve the remaining mixture to use as a sauce.  Let the pork marinate at room temperature for 25 minutes, or in the refrigerator for 2 hours.


In another large bowl, toss the cabbage and carrots with half of the green onions, 1 tablespoon of canola oil, 1 teaspoon of salt, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1/2 tablespoon sesame oil, and 1 teaspoon Sriracha sauce.  Let sit for 15 minutes, then toss again.


Heat 2 tablespoons canola oil in a large skillet over medium-high heat.  Remove the pork from the marinade and cook in the hot oil for about 4 to 5 minutes, flipping the medallions over after about 2 minutes.  The medallions are thin and will cook quickly, so take care not to overcook.  


Add the cooked pork medallions to the  cabbage mixture and toss.  Pour the reserved soy-ginger sauce over the slaw and toss again.  Serve immediately with the remaining green onions.  Makes 4 to 6 servings.


Enjoy!  -Cardamommy

S'mores Ice Cream Pie

This is a recipe that I came up with last Summer, and have been waiting to try out again.  Sure enough, it is still a winner.  What better treat to have on a hot and incredibly humid day?  This sounds good to me!  This ice cream pie starts with a simple graham cracker crust.  You can make your own, or use a pre-made crust.  Mix some marshmallows and chocolate covered graham crackers with vanilla ice cream, then spoon into the crust with a drizzle of hot fudge sauce.  Top it all with toasted marshmallows, and you have the perfect Summer dessert just for you or for guests.


S'mores Ice Cream Pie


Crust:
1 1/2 cups graham cracker crumbs
6 Tablespoons (3/4 stick) butter, melted
(Or you can use a pre-made crust)


Filling:
4 cups (1 quart) vanilla ice cream
2 cups coarsely chopped chocolate covered graham crackers
1 cup (2 ounces) mini marshmallows
Hot fudge sauce


Topping:
1 1/2 cups marshmallow cream
2 cups (4 ounces) mini marshmallows


Preheat the oven to 350F.  Spray a 9 inch pie plate lightly with cooking spray.  mix the butter and graham cracker crumbs together, then press onto the bottom and up the sides of the pie plate.  Bake for 10 to 11 minutes. Remove from the oven and cool completely while you make the filling.


In a large bowl, combine the ice cream, chocolate covered graham crackers and marshmallows.  Stir until evenly distributed and well combined.  Spoon the ice cream  mixture into the cooled crust while drizzling with the hot fudge sauce (as much or as little as you like). This will create ribbons of hot fudge throughout the pie.  Freeze until firm, at least 4 hours, or overnight.


Remove the pie from the freezer and using wet spoons or wet fingers, spread the marshmallow cream evenly over the top of the pie.  Sprinkle the 2 cups of marshmallows over the marshmallow cream, pressing slightly to adhere.  Cover and freeze for about four hours.  


When ready to serve the pie, place the pie in the oven under the broil setting and broil for 1 to 2 minutes until the marshmallows are slightly puffed and golden.  Watch the pie closely so the marshmallows don't burn!  Makes about 8 to 10 servings.


Enjoy!  -Cardamommy

Chocolate S'mores Ice Cream

As you well know by now, I have definitely been hitting the ice cream hard for the past little while.  Though I am usually not a fan of chocolate ice cream, I really wanted to find a good recipe and try making my own.  I found this recipe in the book that came with my ice cream maker, and thought that it would be delicious.  Oh, boy was I ever right.  This luscious chocolate ice cream is ribboned with  marshmallow cream and milk chocolate, and studded with graham cracker crumbs.  I made a couple of minor changes to the recipe, so I will share the original recipe and note my variations in parenthesis.


Chocolate S'mores Ice Cream


1/2 cup cocoa powder, sifted (1 cup Ghirardelli Sweet Ground Chocolate and Cocoa)
1/3 cup granulated sugar (omit granulated sugar)
1/4 cup packed dark brown sugar (2 Tablespoons packed brown sugar)
Pinch of salt
2/3 cup whole milk (2/3 cup half and half)
1 1/2 cups heavy cream (1 1/2 cups half and half)
1 teaspoon vanilla extract
3/4 cup marshmallow cream
2 full graham cracker sheets, crushed
2 ounces milk chocolate (1/3 cup chips), melted and reserved at room temperature


In a medium bowl, whisk together the cocoa powder (or sweet ground chocolate and cocoa), sugar, and salt.  Add 2/3 cup milk (half and half), and whisk until completely combined and the sugar is dissolved.  Stir in the the heavy cream (remaining half and half) and vanilla.  Cover and refrigerate for several hours or overnight.


Pour the ice cream base into your ice cream freezer and proceed according to manufacturer's directions.  About five minutes before the ice cream is finished mixing, gradually add the marshmallow cream, one spoonful at a time.  Once mixed in, add the crushed graham crackers and melted chocolate, one at a time.  Let the add ins mix into the ice cream completely.  Transfer the ice cream to a sealable container and store in the freezer until ready to use.  Makes about 6 cups.


Enjoy!  -Cardamommy

Honey Spiced Peaches

Chemist Cuisinier, PhD and I like to experiment. A lot. If it works, great! If not...well, we know what not to do next time. And we always have fun. The same holds true for our latest adventure: canning [and blanching] [and slicing] [and pitting] [not 100% completely ripe] peaches. I found this recipe from one of my favorite sites, allrecipes.com. It looked simple and sounded delicious. Soon the whole house smelled of peaches, honey and spice. I can hardly wait to reopen a jar and enjoy some honey spiced peaches.

8 lbs (ripe) Peaches
1 C Sugar
4 C Water
2 C Honey*
1 1/4 tsp Ground Allspice
1/4 plus 1/8 tsp Ground Cloves
3 Cinnamon Sticks
3 Ball or Kerr Quart (32 oz) Jars with lids and bands
Ball Fruit-Fresh Produce Protector

1. Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.

2. Wash, peel, and pit peaches. Leave peaches in halves or cut into slices. Treat fruit with produce protector to keep from browning.

3. Combine sugar, water, and honey. Cook over medium heat until sugar dissolves.

4. Pack peaches into hot jars, leaving 1/2 inch headspace. Add 1/4 tsp allspice, 1/8 tsp cloves, and a cinnamon stick to each jar.

5. Ladle hot syrup over peaches leaving 1/2 inch headspace. Remove air bubbles with a butter knife. Wipe rim and apply band, tightening until fingertip tight.

6. Process filled jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when center is pressed.

*You may use 1 1/4 C brown sugar plus 1/4 C water as a substitution for 1 C honey

Mahlzeit!
-Coriaunty

Pina Colada White Chocolate S'mores

You know that I am always on the look out for new and interesting marshmallow flavors, so when I found Pina Colada marshmallow bites in the grocery store, I had to grab a bag.  I had a great idea for s'mores using these marshmallows, and thought that I would share it with you all.  It is definitely a non-traditional spin on s'mores, but it is oh so delicious.  

Pina Colada White Chocolate S'mores

Graham Crackers

Pina Colada marshmallow bites

White chocolate chips

Break the graham crackers in half and top one half with white chocolate chips.  Place 4 pina colada marshmallow bites on top of the white chocolate chips, then microwave for about 15 to 20 seconds or until the marshmallows puff up.  Top with the other half of the graham cracker.  You can also roast the marshmallows over a fire if you prefer.  

Enjoy!  -Cardamommy

Peach Pie-lettes

50 lbs of ripe, juicy, aromatic peaches. What to bake, what to bake? We had already canned 7 quarts of Honey Spiced Peaches and eaten our respective body weights in peach slices, so really what was there left to make? Peach pie...lettes! Earlier that same day Chemist Cuisinier, PhD had tried her first batch of the Best Pie Crust Ever so we decided to make individual peach pies. The combination of the flaky pie crust, fresh peach, and warm spices was heavenly. Couple that with a scoop of vanilla ice cream: absolutely to die for. Simple and delectable, these peach pie-lettes are a must-make!

Fresh Peaches, pitted and sliced

2 T plus 2 tsp All-Purpose Flour

1/2 C White Sugar

1/8 tsp Ground Allspice

1/8 tsp Ground Cloves

1/4 tsp Cinnamon

1 9-inch Best Pie Crust Ever

1. In a medium bowl mix flour, sugar, allspice, cloves, and cinnamon. Add peaches and mix until combined.

2. Divide pie crust disc into 4 equal parts. Roll out thinly and spoon peach mixture into the middle of each.

3. Fold edges towards the middle, overlapping and creasing the corners. Do not fold all the way to the middle.

4. Bake at 325 for 30 minutes or until insides are brown and bubbly. Let cool completely or just until warm. Serve with vanilla ice cream.

Mahlzeit!

-Coriaunty

Strawberry Rhubarb Pie

A couple of years ago, I entered a winning pie in a pie competition...and didn't win.  Why, you may ask?  My pie was not pretty enough.  The crust was perfect...golden...flaky...the filling didn't overflow...it was pretty!  I did not, however, decorate said pie crust with pretty shapes and cutouts and junk.  So.  I respectfully disagree with the ruling.  I just think that a pie should win on taste then looks, and not on some pastry cutouts.  Okay. I'm not bitter. Really. 

I have been so excited to make this pie this Summer, but have only just gotten the chance!  I am not a huge fan of rhubarb, but I love it in some things...like this fabulous pie!  My oldest hungry puppy told me that she was way more excited about this pie than about the fudgesicles that I had just made!  You can use fresh or frozen rhubarb, just keep in mind that if the fruit is frozen, it will take slightly longer to bake.  So, if you happen to come upon an opportunity to enter a pie in a competition, this pie is definitely competition worthy.  You might just blow those judges away with your incredible rendition of a classic.  However, to wow them with something unique, the Fresh Pineapple Pie is a winner as well!  Just don't forget the pastry cutouts, huh?

Strawberry Rhubarb Pie

Pastry for a double crust 9 inch pie

4 cups rhubarb, chopped

1 pound strawberries, hulled and sliced

1 1/4 cup sugar 

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon nutmeg

3 Tablespoons cornstarch

Preheat oven to 375F.

Fit a 9 inch pie plate with have of the pastry to form a bottom crust.  In a large bowl, combine the rhubarb and strawberries and toss together.  Add the sugar, vanilla, salt, nutmeg, and cornstarch, and stir until all of the fruit is coated.  Pour the fruit mixture into the prepared crust.  Place the top crust over the top of the pie (or make a lattice crust by cutting the rolled pastry into strips and weaving them together on top of the pie), and crimp the edges to seal.  For a whole top crust, cut several slits in the top to let steam out.

Place the pie in the oven and bake for about 75 minutes (1 hour and 15 minutes), or until the center of the pie is bubbly (to ensure that the pie is baked through).  If the crust gets too brown, loosely cover with a piece of tin foil until the pie is done.  Remove from the oven and let cool  completely on a cooling rack.  Makes 8 servings.

Enjoy!  -Cardamommy  

Best Pie Crust Ever

I must admit that I scoffed when I first read the title of this pie crust recipe. “The Best Pie Crust Ever?” Please. And it’s quick? Please.

I was reluctant to try it. Two pounds of butter, two pounds of flour? Sure, I know that pie crust freezes well, and as a blue-blooded, card-carrying Costco member, I’m all about doing things in bulk. I just couldn’t wrap my head around this recipe. So I sat on it. And sat on it. And sat on it some more. Until, I had 50 pounds of peaches that were quickly getting overripe in my house. We canned some, we ate some. We made pie.

So, it is with that backstory that I must declare that YES: This is the Best. Pie. Crust. EVER. It was super easy. It was super fast. It was super delicious. It was so flakey and tender, and it puffed when I baked it. I was surprised.

I followed the original recipe exactly. You should go to her blog, it has pictures of the dough progress:
http://confectionsofamasterbaker.blogspot.com/2009/07/celebrate-independence-with-best-pie.html

Quick Puff:
2 pounds of all-purpose flour (approximately 7 1/2 cups)
2 pounds cold unsalted butter (8 sticks) cut into small pieces (I actually used salted butter)
1 1/4 cups cold water
1/2 teaspoon salt

In a large bowl (very large bowl), combine flour, salt, and butter. Work the butter (with your fingers into the flour until the butter pieces are the size of large grapes. Add the water (all of it) and mix it all together with your hands. Keep mixing the dough with your hands until it sticks together. It will be pretty shaggy. Dump the dough onto a floured surface, and make a square-ish shape. Then, fold the top and bottom over into a tri-fold, like you would a letter. (again, pictures are found here: http://confectionsofamasterbaker.blogspot.com/2009/07/celebrate-independence-with-best-pie.html) Turn it and roll it until it’s thinner. Then do another tri-fold. And then roll it again. You will repeat that process until you have turned and rolled a total of 4 times.

Gesine says that it makes enough crust for 2-double crusted 9-inch pies. I divided my dough into 5 approximately equal sections and froze most of them. I will use them for 9-inch pies later. To use the peaches, though, I divided a section into three pieces and made a free-form type of pie. Cutting into the uncooked pastry dough was fascinating! You could see the layers of butter and flour. These layers contribute to the puffiness when you bake the dough.

Don’t be afraid. This is really easy and really fun.

-Chemist Cuisinier, PhD.

Red White And Blue Braid

My inspiration for this bread came from a couple different things. The first: Chemist Cuisinier, PhD and I did a photo shoot and needed to knead some bread. Can't let all that dough go to waste! The second: Great Harvest's (my fabulous place of work) Red White and Blueberry bread, which employs the use of blueberries, raspberries, and white chocolate chips baked into their white cake bread. I did not want to do a knock-off of this, however, so thus decided to go a mostly completely different route: blueberries (You can't give me too much flack about that. I mean, there aren't many other blue berries), strawberries, and french vanilla, all mixed into a cinnamon roll base (adapted from Cardamommy's cinnamon rolls), then braided together.

The bread turned out much much differently than I expected. It was about 4 times larger and the crust browned rather than keeping its various colors. When cut into, however, the colors were bright and braided. Of the three flavors, the blueberry was the strongest, but they were all fairly subtle. This was disappointing, because I was hoping for very strong and distinct flavors. I found I liked this bread better after it had rested a day. Then I toasted it and spread a little butter on top. Because it was so labor intensive and didn't produce the exact results I was wanting, I don't think I will try this recipe again, but it was definitely a fun experiment and produced a beautiful red, white and blue braid.

1 1/2 C Warm Water
1 Egg
1 pkg Instant Vanilla Pudding Powder
1/4 C Shortening
1/4 C Sugar
1/2 C Mashed Potato Flakes
1 1/2 tsp Salt
1 T Instant Yeast
2 1/2 C All-Purpose Flour, plus about 2 cups
1 C Pureed Strawberries
1 C Pureed Blueberries
1-2 T Milk

Combine water, egg, vanilla pudding powder, shortening, sugar, mashed potato flakes, salt, and yeast. Then stir in flour until a soft dough forms. Knead until smooth, about 5-10 minutes. Divide into three equal pieces. In one piece knead in strawberries, and in the other knead in blueberries. They will be very gooey and slimy. Knead in flour until each piece returns to a soft dough. Let rise in three separate bowls until double in size.

Preheat oven to 350. Grease a cookie sheet;. After the dough has risen, turn out onto a lightly floured surface, and pat all the air out. Roll each piece of dough into a log that is slightly larger in the middle than on the ends.

Take the three strands and squish together at one end. Braid strands together. Squish the other ends of the strands together, then tuck both loose ends under the braid.

Place on greased cookie sheet, brush with milk, cover with plastic wrap, and let rise 20 minutes. Bake at 350 for 40-50 minutes.

Mahlzeit!
-Coriaunty

Loaded Baked Potato Salad

I have never found a recipe for potato salad that I thought was good enough to make my "go to" list.  Until now, that is.  I came accross this recipe several weeks ago, and have already made it twice, with plans to make it two more times in the next month.  I am so excited!  This is definitely the best potato salad recipe that I have ever had, and is absolutely my "go to" potato salad recipe.


The interesting thing about this potato salad is that you roast (not boil) the potatoes.  It gives them such an amazing flavor, and a little bite that you don't get with boiled potatoes.  This recipe gives you everything that you would find on a loaded baked potato, and the flavor is right on.  This is an easy salad to put together, and will please the whole crowd.  A quick note: This recipe is easily doubled to feed 20 if you are serving a larger crowd.


Loaded Baked Potato Salad


2 1/2 lbs. unpeeled red potatoes, cubed
Garlic salt (to taste)
Fresh ground pepper (to taste)
4 hard-boiled eggs, chopped
8 ounces bacon, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
2 green onions, sliced
1 cup (8 ounces) sour cream
1/4 cup mayonnaise
1 1/2 Tablespoons sweet pickle relish
2 teaspoons course ground mustard


Preheat oven to 425F.  Place the cubed potatoes in a well greased 15x10 inch baking pan.  Sprinkle with salt and fresh ground pepper.  Bake, uncovered, for 40 to 45 minutes or until potatoes are done.  Cool potatoes in pan.


In a large bowl, combine the potatoes, eggs, bacon, cheese, and green onions.  In a small bowl, combine the sour cream, mayonnaise, relish, and mustard.  Pour over the potato mixture and toss to coat.  Refrigerate for several hours, or until chilled.  Store leftovers in the refrigerator.  Makes 10 servings.


Enjoy!  -Cardamommy

Peanut Butter Cup Ice Cream

I have been sucked in by more ice cream.  Peanut Butter Cup Ice Cream is the latest in the Summer ice cream run.  I love ice cream, so making my own ice cream is perfect, as I can make it into whatever I want. The sky is the limit.  For you too!  Choose your favorites and created your own!  This recipe is very simple and requires no eggs, making it a little quicker to put together.  You can use the unwrapped mini peanut butter cups, or you can use regular miniature peanut butter cups and chop them up.


Peanut Butter Cup Ice Cream


1 cup creamy peanut butter
1 cup half and half
1 cup whole milk
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (about 1 8 ounce bag) unwrapped mini peanut butter cups


In a medium size saucepan over medium heat, stir the peanut butter until it softens just slightly.  Slowly add the half and half to the saucepan, stirring constantly to blend it smoothly with the peanut butter (if you add the half and half all at once, the peanut butter may separate and be clumpy).  Once the half and half has been stirred in completely, add the milk and sugar, and stir well to combine.  Stir in the vanilla, then chill the ice cream base in the refrigerator 2 to 3 hours or until completely cold.  


Freeze mixture in an ice cream make according to manufacturer's directions.  When the ice cream is finished freezing, spoon half into a 2 quart sealable container, and sprinkle with half of the peanut butter cups.  Spoon the remaining ice cream over the top and finish off with the rest of the peanut butter cups.  Use a spatula or large spoon to swirl the ice cream together and blend in the peanut butter cups.  Freeze the ice cream for 3 to 4 hours before serving. 


Enjoy!  -Cardamommy

White Chocolate Strawberry Ice Cream

I have a villainous monster in my house.  His name is Ice Cream Maker.  He directs my thoughts and keeps me captive with only a spoon nearby.  But he is my villainous monster. I think that I am developing Stockholm Syndrome.  We sampled three types of ice cream the night we ate this.  Two were commercial brands, and this recipe was the third.  Everyone favored this white chocolate strawberry ice cream over the other two.  I felt good.  My monster was happy.


This ice cream is so creamy and delicious.  Studded with flavorful strawberries and smooth white chocolate, this ice cream will quickly take over your life.  Until you come upon the next ice cream idea.  Just a quick note, this ice cream did not quite fit in  my 1 1/2 quart ice cream maker.  I had to reserve just a little bit of the ice cream base and freeze it after the main portion had finished.

White Chocolate Strawberry Ice Cream


1 pound diced strawberries
2 Tablespoons sugar
2 cups half and half
1 cup whole milk
2 envelopes (1.25 ounces each) white chocolate hot cocoa mix
3/4 cup granulated sugar
pinch of salt
5 egg yolks
1/2 teaspoon vanilla extract
3.5 ounces white chocolate, chopped


Place diced strawberries in a medium bowl, and sprinkle the 2 Tablespoons sugar over the top.  Toss gently to coat, and set aside. 


In a large bowl, pour 1 cup of half and half and set a strainer on top.  Set aside.  In a medium saucepan, heat up the remaining 1 cup half and half, milk, white chocolate hot cocoa mix, sugar, and salt.  Stir occasionally until the mixture is hot and steaming, but not boiling.  


Place the egg yolks in a small bowl, and whisk gently.  Slowly pour half of the cream mixture into the egg yolks, whisking  constantly to temper the yolks.  Whisk the egg mixture back into the saucepan and whisk together well.  Continue to warm the cream base over medium heat until it is almost boiling (but don't boil!), and coats the back of a spoon, stirring constantly.


Pour the ice cream base into the large bowl with the half and half, through the strainer.  Add the vanilla extract and diced strawberries, stirring well to combine.  Chill in the refrigerator at least 3 hours, or overnight until completely cold.  Pour the ice cream base into your ice cream maker according to the manufacturer's instructions.  About five minutes before the ice cream is done, add in the chopped white chocolate.  Spoon the ice cream into a plastic container with a lid, cover, and freeze about 3 to 4 hours, or until thoroughly frozen.  Makes slightly more than 1 1/2 quarts.


Enjoy!  -Cardamommy