Hazelnut Mocha Ice Cream

It is pretty peculiar, I confess, but even though I do not drink coffee and cannot even stand the smell of it brewing, I am a sucker for coffee flavored desserts, ice cream being definitely one of them. I also happen to be a huge fan of hazelnuts... So, that's where this Hazelnut Mocha Ice Cream comes in and it took all of two days for it to completely disappear from our freezer. Apparently, Mommy's kiddos are hazelnut-mocha aficionados as well. :) My Mom, a.k.a. Baba, enjoyed a nice serving of it too. So, if you love coffee and the flavor of hazelnuts, I strongly urge you to make a batch of this ice cream right now. Once you have a taste, you will be singing it your own praises too!

 

Hazelnut Mocha Ice Cream
Ingredients:
1 cup hazelnut coffee creamer
1 cup milk
2/3 cup granulated sugar
2 tbsp. instant coffee granules
1/8 tsp salt
1 cup heavy whipping cream

Directions:

In a bowl or large measuring cup, whisk together hazelnut creamer, milk, sugar, instant coffee granules, and salt until sugar and coffee have fully dissolved. Mix in whipping cream. Cover and refrigerate for 1 to 2 hours, until chilled.

Once chilled, pour into your ice cream maker and process following manufacturer's instructions. My ice cream maker takes about 25-30 minutes to produce soft serve ice cream. You can enjoy it right away, or if you prefer it firmer, transfer to a freezer-safe container, cover and freeze for at least 2 hours, or overnight.

That's it! I hope you give it a try! It is unbelievably good! :)



Peanut Butter Ice Cream

Here is an ice cream for all peanut butter lovers! My kids gobbled it up pretty quickly and have already requested more. :) This particular recipe is actually made with raw eggs, so what I do is "coddle" them first to kill any bacteria that might be in them. If you are wondering how to coddle an egg, it really is very simple: pour boiling water over a room temperature egg for a minute and then right after that transfer it to an ice water bath for two minutes. That's it! You've got a coddled egg! :) Now you can rest easy about proceeding with the rest of the recipe. And trust me, it is worth the extra step- for peace of mind, and for the delicious result that you will be enjoying once you are done making this heavenly peanut butter frozen delight.

Peanut Butter Ice Cream
Ingredients:
2 eggs, coddled using the method described above
2/3 cup granulated sugar
2 cups heavy whipping cream
1 cup milk
1 tsp vanilla extract
2/3 cup peanut butter (you can use creamy or chunky, depending on your preference)

Directions:
Whisk the eggs in a mixing bowl until pale in color and fluffy, about 2 minutes. Gradually whisk in the sugar, and whisk until completely dissolved and blended, another 2 minutes. Pour in the cream milk, and vanilla extract, and whisk to blend. Pour about 1 cup of this mixture to a separate bowl and whisk in the peanut butter, a little at a time. Return the peanut butter mixture to the remaining cream base and stir until well blended. Chill in the refrigerator for at least 2 hours.

Once chilled, pour in your ice cream maker and process following the manufacturer's instructions. Enjoy right away as soft serve ice cream or freeze for about 2 hours to let it "ripen" and acquire a firmer consistency.

Recipe adapted from "Ben & Jerry's Homemade Ice Cream and Dessert Book" by BEn Cohen and Jerry Greenfield with Nancy J. Stevens

Vanilla Ice Cream

The classic of all classics- Vanilla Ice Cream! This recipe is rich, luscious, creamy, and unbelievably  easy! It shines all on its own but is also terrific as an accompaniment to all kinds of desserts in summertime or throughout the year. We are simply in love... :)

Vanilla Ice Cream
Ingredients:
2 cups heavy whipping cream
2/3 cup granulated sugar
2/3 cup half-and-half
2 tsp vanilla extract

Directions:
Whisk whipping cream and sugar in a mixing bowl or large measuring cup until sugar is completely dissolved, about 2 minutes. Pour in half-and-half and vanilla extract and whisk to blend.

Transfer the mixture to your ice cream maker and freeze following the manufacturer's instructions. Mine usually takes about 25-30 minutes to produce ice cream at the soft serve stage. If you prefer a firmer consistency, move the ice cream to a freezer-safe container, cover, and freeze for 2 hours or overnight.

Makes 1 delicious quart. Enjoy!

Recipe adapted from "Ben and Jerry's Ice Cream and Dessert Book" by Ben Cohen and Jerry Greenfield with Nancy Stevens

Strawberry Ice Cream

 



What better treat than delicious homemade strawberry ice cream on a hot summer day? Now that strawberries are in season, the flavor of this ice cream is all the more mouth-watering and irresistible!



This is an all-natural recipe that doesn't use any food dyes or artificial flavors- it boasts pure strawberry flavor that comes exclusively from fresh, juicy local strawberries. It is simply divine!



Strawberry Ice Cream

Ingredients:
1 cup heavy cream
1 cup milk
3 eggs
2/3 cup granulated sugar
1 tsp vanilla
1/4 tsp salt
1 lb fresh strawberries





Directions:
Pour heavy cream and milk in medium size saucepan. Bring to a simmer on medium heat- not a full boil, just tiny little bubbles around the edges of the pan. This should take about 3-4 minutes. Watch that it doesn't boil!

In the meantime, using your electric mixer, cream eggs and sugar in a separate bowl. Whisk until pale in color and fluffy, about 3-4 minutes.

When the cream/milk mixture is hot, pour about 1/2 cup of it into the egg mixture and continue whisking. Add another 1/2 cup and whisk again. This ensures that the eggs are "tempered" and do not curdle. Now, add all of the egg mixture back to the saucepan with the rest of the cream/milk and whisk while on medium heat until it thickens slightly, about 5 minutes. Once it reaches the stage when it can coat the back of a wooden spoon, bring down from the heat. Add vanilla extract and salt. Mix in to incorporate.

Pour the custard over a bowl through a fine mesh sieve, so you can remove any possible lumps. Cover with plastic wrap, laying it directly on top of the custard to avoid a skin from forming. Refrigerate at least 5-6 hours, or overnight (that's what I do).

***

When ready to use custard base, stem and hull your strawberries and puree them in a food processor or blender. If you do not like little strawberry seeds in your ice cream, run the puree through a fine mesh sieve (I do not bother with this step, as I don't mind strawberry seeds :). Mix strawberry puree and custard base until nicely incorporated.

Add mixture to your ice cream maker and process according to the manufacturer's instructions. Mine usually takes about 25 minutes to come to a nice soft-serve stage which is the favorite consistency in our family. If you prefer your ice cream firmer, freeze for about 1 hour or more.

Note: Due to the water content in the strawberry puree, this ice cream tends to harden up considerably while in the freezer, so you may need to leave it out on your counter for about 10 minutes or so before being able to scoop and enjoy. Soft or firm, I am sure you will love it if you give it a try! It is a definite favorite around here! :)



Super Easy Banana Cream Ice Box Cake

 

Since I always post recipes I bake from scratch, I thought it was about time I'd include one that is super easy, does not involve baking, and is extremely tasty at the same time. In comes Banana Cream Ice Box Cake. The idea for it evolved as a combination of a Banana Cream Pie Anna makes at home quite often and a recipe for an Éclair Ice Box Cake I kept seeing on Pinterest over and over again. We had a few very ripe bananas at home that needed using up but I wasn't in the mood for baking another banana bread (as great as my recipe is), so I thought I'd go the super easy route this time. But instead of layering the vanilla pudding and the whipped cream- as Anna does in the Banana Cream Pie, I combined the two to create one fluffy light cream that made this dessert irresistible. So, here it is:

Super Easy Banana Cream Ice Box Cake

Ingredients:

18 Graham Crackers

3 bananas, peeled and sliced thinly

1 pkg (3.4 oz) instant vanilla pudding

1 1/2 cups cold milk

1 tub (8oz) Cool Whip, thawed

about 1 cup chocolate ganache to cover top (optional but recommended; * see recipe below)

1/2 chopped walnuts or other nuts (totally optional)

 

Directions:

Combine vanilla pudding with milk and whisk until combined and thickened, about 3 minutes. Add Cool Whip and stir in until you get a homogenous cream.

 

In an 8x8 inch pan, arrange graham crackers on bottom- you will need to break some of them into halves or quarters in order to cover the whole pan. Spoon about 1/3 of the pudding mixture on top of the graham crackers. Arrange banana slices on top, pushing them down a little, to sink them slightly into the cream. Repeat layering crackers, cream, bananas, and again crackers, cream, bananas. Finish with one last layer of crackers.

I had some chocolate ganache left over from another recipe, so I just warmed it up for about 15 seconds in the microwave and drizzled it on top. Then, I sprinkled some chopped walnuts, just because I love them. :) I left the cake in the refrigerator overnight to set. We just enjoyed it for dessert today and everyone raved about it. Not bad for about 15 minutes of work! :)



* For Chocolate Ganache, mix 1/2 chocolate chips with 1 cup of almost boiling heavy whipping cream- stir to melt the chocolate and use as required. It is delicious! If you have any leftover, simply store in the fridge for another week or so. When ready to use, if you need it spreadable again, just warm it up in the microwave for a few seconds and you are good to go!

 

Recipe adapted from: hugsandcookiesxoxo

Chocolate Oatmeal Peanut Butter No-Bake Candy Bars :)

Long name for these bars, but they are so incredibly easy to put together, your kids can make them! In our case, my 9-year-old daughter was having a playdate with a friend and asked if they could bake something together. There wasn't enough time for them to bake, but I found this recipe through Pinterest and thought it may do the trick- it was super simple and as sweets go, quite healthy. The added bonus was: the bars turned out super yummy too! :) Everybody super happy!

Ingredients:
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil
2 cups old-fashioned rolled oats
1 cup chocolate chips (dark, milk, white chocolate- whatever you prefer)
3/4 cup dried cranberries
1/2 cup roughly chopped peanuts (optional) 

Directions:
Line a 9x13-inch pan with parchment paper.

In a medium size saucepan, over medium heat, melt together peanut butter, honey and coconut oil, while stirring occasionally.

Once you have a hot, homogenous mixture, remove from heat and add oats, chocolate chips, dried cranberries, and peanuts. Stir until combined and chocolate chips are melted.

Spread evenly into the prepared 9x13 pan. Refrigerate until hardened, about an hour. Cut into bars. Store in refrigerator. Enjoy!

Recipe adapted from:  newnostalgia

Mediterranean Rice Pudding

So, it's winter and it's more than natural that we tend to crave hearty, homey, comforting foods. When I think of all those things, rice pudding is almost one of the first desserts that comes to mind. It always reminds me of my Grandma (who used to make this dessert for me when I was a little girl) and in this sense, it brings a sense of comfort to me in a way that few other sweet treats do. However, since my Grandma died when I was still very young and since she had very few written recipes for the delectable things she cooked and baked (she always eye-balled things when cooking :)), I didn't have her exact recipe to go by. I was determined, though, to get it down right by trial and error. It took me three or four tries and a good deal of experimentation to get to a rice pudding I could really call my own- and that reminds me of my Grandma's rice pudding too. To give homage to my Balkan/Mediterranean origins, I added ingredients that are not traditionally found in rice pudding here, but add wonderful flavor notes of citrus. The end result is a creamy, decadent dessert that is as easy to make as it is hard to resist.

          Ingredients:

• 1/2 cup uncooked white rice
• 1 1/2 cups water
• 2 cups milk
• 1/2 cup half-n-half 
• 1/3 cup white sugar
• 1/4 teaspoon salt
• zest of 1 lemon
• zest of half an orange
• 2 eggs, beaten  
• 1/2 cup raisins (optional)
• 1/2 tsp ground cinnamon
  
• 1 teaspoon vanilla extract
• 1 tbsp fresh lemon juice
  
  Directions:
  Bring rice and water to a boil, cover and simmer for 15-20 minutes.
  
  Once rice is cooked, add milk, sugar, salt, lemon zest, and orange zest. Cook over medium heat until thick and creamy, 15 to 20 minutes, stirring frequently.
  
  In a mixing bowl, combine beaten eggs and half-n-half. Add 1/2 cup of the hot rice mixture to the eggs and stir. Repeat a couple more times. This ensures that the eggs do not scramble once you add them to the hot rice.
  
  Stir in the tempered egg mixture, raisins (if using) and ground cinnamon to the saucepan with the rice. Cook 2 more minutes, stirring constantly. Remove from heat and stir in vanilla and lemon juice.
  
  
  
  
  

  Recipe adapted from: allrecipes.com 

Scrumptious Nutella Gelato

If you are a huge fan of Nutella (like me), you will absolutely love this gelato! It is rich, creamy, hazelnutty, chocolatey, and simply scrumptious! I adapted Giada De Laurentiis' recipe by cutting back on the sugar, adding some cocoa powder and slightly increasing the Nutella amount. The end result was out of this world! 

Ingredients:
2 cups whole milk (I used 2% with stellar results)
1 cup heavy whipping cream
1 Tbsp cocoa powder
1/4 cup sugar + 1/4 cup sugar
4 egg yolks
2/3 cup Nutella
1/2 tsp vanilla extract

Directions:
1. Combine 1/4 cup sugar and cocoa powder in a pot or heavy saucepan. Stir in milk and cream. Heat mixture over medium heat stirring occasionally.  

2. In a separate bowl whisk together the egg yolks and remaining 1/4 cup sugar until thick and pale yellow (about 4 minutes).

3. Once the milk mixture is hot, slowly pour part of it into the egg yolks while whisking. Add the egg mixture back into the pot and heat over medium heat on the stove. Stir constantly until slightly thickened (about 8- 10 minutes) and mixture can coat the back of a wooden spoon.

4. Once the custard has thickened remove from heat and whisk in the 1/2 cup of Nutella and vanilla extract. Place plastic wrap directly on the surface of the custard (to prevent a skin from forming) and allow to chill completely in the fridge (preferably overnight).

5. Once chilled, the gelato is ready to be churned. Churn in your ice cream maker according to manufacturer's instructions, until it reaches the soft serve stage. I use this ice cream maker: http://www.amazon.com/Cuisinart and it generally takes about 25 minutes.

Scoop and enjoy or transfer to a freezer-safe container and allow to firm up in the freezer.

I served mine garnished with chocolate fudge syrup for extra decadence. :) You can also sprinkle with hazelnuts or your garnish of choice. It is yummylicious any way you serve it!

Makes a generous 1 quart.

Recipe adapted from Giada De Laurentiis: http://www.foodnetwork.com

Rum Balls

These no-bake, fool-proof, "adult-only" cookies have always been a huge hit at my work place. Every Christmas, they are the most requested treat by everybody. What is great about them, they are extremely easy to make and the longer they sit, the better (i.e. the rummier) they get. :) It's a "retro" recipe that is still in demand. :)

Ingredients:

2 1/2 cups Nilla wafers, finely crushed (one 11oz box)
1 cup powdered sugar
1 cup finely chopped walnuts or pecans
1/3 cup honey
1/3 to 1/2 cup rum (I use Bacardi for maximum flavor)
orange zest from half an orange (optional)

Directions:

Mix everything thoroughly by hand, or using the paddle attachment of your electric mixer. Shape into little 1 inch balls. Roll in more powdered sugar, or cocoa powder, or finely chopped nuts. Refrigerate for 24 to 48 hours.

Special thanks to my friend Donna Davison for this terrific recipe.

No-bake cornflake peanut-butter cookies

My 7-year-old daughter had a play date one night last week. She usually wants to make cookies when she has a play date. So, I had a recipe ready for us to try out! It was super easy- just the thing for two 7-year-old girls!

Ingredients
(Makes about 3 dozen cookies)

1 cup granulated sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth
6 cups corn flakes
3 oz good quality chocolate of your choice

Directions

Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.

Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.

With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper. Flatten out a little bit, or leave them shaped like balls- they will taste yummy either way! :)

Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
Drizzle the melted chocolate over the cookies. My kids absolutely LOVED these!

Recipe adapted from: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz1pzwtTQV6

No-Bake Chocolate, Peanut Butter and Oatmeal Cookies

I recently stumbled upon a no-bake cookie recipe that sounded too enticing not to try... I made them once. My 7-year-old daughter helped me. Between home and work, the cookies were gone in literally one day! I was also asked for the recipe right away. A couple of days later, while I was at work, my daughter made these cookies again- this time all on her own- they are that easy to make! No kidding. The only thing I changed from the original recipe was to reduce the sugar from 2 cups to 1 1/2 cups. I just thought the 2 cups made the cookies too sweet for my taste (though my kids definitely didn't mind!).

Ingredients: 

½ cup (1 stick) unsalted butter
1 1/2 cups granulated sugar
½ cup milk, I use 2%
4 tablespoons cocoa powder
½ cup peanut butter, I generally only have crunchy
2 teaspoons vanilla extract
3 cups quick-cooking oats

Directions:

1. Add the first four ingredients (through the cocoa powder) to a medium-size saucepan.
2. Bring to a rolling boil and let boil for exactly 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Using an ice-cream scoop, drop onto wax paper-lined baking sheets.
6. Let cool until set.

Yields about 3 dozen cookies ( depending on your scoop size of course :)

Enjoy!!!

They are truly delicious! And nobody will believe that it took you only 10 minutes to prepare them! :)

Thanks for this recipe go to:  http://www.browneyedbaker.com/2009/06/30/no-bake-chocolate-peanut-butter-oatmeal-cookies/