S’mores Ice Cream

I love S’mores.

A lot. I have at least one every day…when I actually have all 3 components. (I’m usually lacking graham crackers.) When I worked at a summer camp, I had the opportunity to perfect my s’mores-making methods.

I love S’mores.

So, I made S’mores ice cream.

My husband loves custard. And, technically, this was a S’mores Frozen Custard.

I made S’mores Ice Cream.

I am in one of my Heavens.

(One of my other heavens is whiskey. I was there last night.)

I love having ambitious cravings. And I love it even more when they work out!

S’mores Ice Cream

Ingredients:
1 qt half and half
1 cup unsweetened cocoa powder
1 vanilla bean (or 1 tsp vanilla extract)
2 oz 70% chocolate, chopped finely
4 oz 60% chocolate, chopped finely
8 egg yolks
1 cup sugar
1 cup graham cracker crumbles
1 cup mini marshmallows

Method:
1. Add the cocoa powder to a large, sauce pot. Slowly add in enough half and half to make a paste. (This takes time and patience) Slowly, pour the rest of the half and half in and mix well with a whisk.
2. Slice the vanilla bean lengthwise and scrape the seeds out. Add the seeds and the bean to the chocolate mixture. Heat over medium-high heat until the mixture is scalding.
3. Remove from heat and remove the vanilla bean. Stir in the chocolates until it is completely mixed. Set aside.
4. In a separate bowl, whip the egg yolks and sugar on high speed until light and fluffy. Slowly pour in the chocolate mixture, tempering the eggs.
5. Return the mixture back to your pot and heat on low-medium heat, stirring constantly. The mixture will thicken and should coat the back of a spoon. This takes about 5 minutes. Do not cook over 8 minutes and do not cook on a higher heat or you eggs will cook!
6. Pour the batter into a bowl and cover. Allow to cool in the refrigerator overnight.
7. The mixture should be very thick like custard once cooled. Process in your ice cream maker according to instructions.
8. While the ice cream is churning, melt the marshmallows in the microwave for about 15 seconds.
9. When the ice cream is finished churning, add the graham crackers and marshmallow and fold into the ice cream.
10. Cover and let the ice cream freeze for a few hours before enjoying.

Derby Pie with Bourbon Whipped Topping

I originally planned to make this on Kentucky Derby weekend. Due to a full social calendar, I was unable to! I actually had to DVR the race, and avoid all social media all day, and finally watch it at 9pm! I barely had time to enjoy a mint julep!

But, alas! One of our whiskey-loving friends was having a cookout, and I found the perfect crowd to share this recipe with!

The whipped topping was a hit!

Derby Pie
Ingredients:
1 frozen pie crust, not deep dish
2/3 cup flour
1 cup sugar
1/2 cup unsalted butter, melted
2 eggs
1 tsp vanilla
1 cup finely chopped pecans
1 cup semisweet chocolate chips

Method:
1. Preheat oven to 325F
2. Combine flour and sugar. Whisk in butter, eggs, and vanilla. Stir in pecans.
3. Sprinkle chocolate chips on the bottom of the pie crust. Pour pecan mixture on top.
4. Bake for 1 hour.

Bourbon Whipped Topping
Ingredients:
1 cup heavy whipping cream
1/4 cup powdered sugar
2 Tbsp bourbon whiskey (I recommend Early Times Kentucky Whisky)

Method:
1. Combine all ingredients in a bowl.
2. Whip at high speed until thick and fluffy.

Whiskey Cream Sauce

It’s Pancake Sunday!!

For the past few weeks, I’ve been making basic pancakes. (Last week, I added green food coloring for St. Patrick’s Day.)

My husband had his band mates over last week and they were all enjoying some whiskey on our back porch. There was a bottle of Crown Royal Maple. It was suggested that I come up with a recipe for whiskey pancakes.

My wheels started turning. I accepted the challenge!

This morning, I experimented. I took my favorite pancake recipe and tweaked it. I reduced the salt. I reduced the milk. I added about 1/4 cup whiskey. (I used Jameson.)

So, I’ll apologize because I didn’t keep track of what I was doing! Therefore, I do not have a recipe for my Whiskey Pancakes. Give me a week or two, and I’ll have one up!

Originally, I thought of using maple syrup to top the pancakes. No. I remembered the Bourbon Bread Pudding and how much the sauce really completed the dish. I needed to do the same with the pancake syrup.

I had used up all the Jameson in the pancakes, but luckily we had some Crown Royal. Perfect.

Crown mixes well with sweets. I first started drinking straight whiskey by taking Crown and adding a teaspoon of sugar or agave nectar.

So, here’s what I came up with:

Whiskey Cream Sauce

Ingredients:
1/2 to 1 cup heavy cream
5 Tbsp pure maple syrup
3 Tbsp light corn syrup
3 to 4 Tbsp whiskey

Method:
1. Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine.
2. Cook over medium-low to medium-heat, stirring constantly for 15 minutes or until sauce is reduced and thick.
3. When sauce is thick, remove from heat and stir in whiskey.
4. Return to heat for a couple of minutes, stirring constantly.

Chocolate Chip Cookie Dough Brownie

I seriously gained 10 pounds from one serving. And you just gained 5 pounds for reading this….

Don’t worry. It’s worth it!

This is a simple recipe. Just make cookie dough (eggless, of course) and put it on top of baked brownies. It’s absolutely foolproof! (Assuming you know how to bake brownies and mix cookie dough.)

All this is missing is a few of those MegaStuf Oreos….

Chocolate Chip Cookie Dough Brownies

ingredients:
Brownie mix (plus required ingredients listed on box)
3/4 cup butter (1 1/2 sticks), room temp
3/4 cup white granulated sugar
3/4 cup brown sugar
1/4 tsp salt
2 Tbsp milk or cream
1 1/2 tsp vanilla extract
1 cup flour
1 cup miniature chocolate chips

Method:
1. Mix and bake brownies according to box directions.
2. After brownies are baked, set aside to cool (or place in refrigerator) while you make the cookie dough.
3. In a large bowl, mix butter, both sugars, and salt.
4. Add milk and vanilla.
5. Stir in flour until well-blended.
6. Fold in chocolate chips.
7. Scoop cookie dough onto brownie and spread.
8. You can serve immediately, or let the cookie dough firm up by placing in refrigerator for 1-2 hours.

Our Valentines Day Dinner

This was what my husband came home to:

I know he loves Indian cuisine. I’m not the biggest fan, but I do enjoy it…especially when it’s vegetarian. (Note: the Dahl recipe calls for butter. If you use oil, like I did, then it’s a completely vegan meal!)

The recipes came from More-With-Less Cookbook. I love this cookbook!

Garden Vegetable Curry
8 servings

Ingredients:

• 3 T vegetable oil
• 2 medium onions, finely chopped
• 2 cloves minced garlic
• 2 T curry powder
• 1 tsp turmeric
• 1 tsp whole cumin seed
• 1 cup chopped tomatoes
• 1 head cabbage, chopped
• 3 carrots, diced
• 4 small potatoes, unpeeled and in 3/4″ cubes
• 3 cups green beans
• 1 tsp salt
• 1 T lemon juice

Method:

1. Heat oil in 3-4 quart saucepan on medium heat.
2. Add onions and garlic. Sauté lightly until soft.
3. Add curry, turmeric, and cumin. Cook for 3-4 minutes.
4. Add tomatoes. Cook until it becomes a thick sauce.
5. Add cabbage, carrots, potatoes, and green beans. Stir until all are covered by sauce.
6. Add salt.
7. Reduce heat and simmer 30-45 minutes. Add water any time sauce is below 2/3 depth of vegetables.
8. 15 minutes before serving, add lemon juice.

Dahl (Curried Split Peas)
8 servings

Ingredients:

• 1 cup dried split peas
• 2 1/2 cups water
• 1 tsp turmeric
• 1/2 tsp cayenne
• 1 tsp salt
• 3 T butter
• 1 onion, thinly sliced
• 1 tsp whole cumin seed
• 10 whole cloves
• 5 whole black peppercorns

Method:

1. Soak peas in water for 3-4 hours.
2. Add turmeric, cayenne, and salt.
3. Bring to a boil, reduce hear, cover partially, and simmer 20-30 minutes. Peas should be tender. Add additional water if needed to maintain thick gravy consistency.
4. In a small frying pan, sauté butter, onion, cumin, cloves, and peppercorns. Fry until onions are browned (10-12 minutes).
5. Add onion mixture to cooked peas.

Tomato Chutney
8 servings

Ingredients:

• 2 cups chopped tomato
• 1 onion, chopped
• 3 T lemon juice
• 2 T vinegar
• 1 T sugar
• Salt
• Pepper

Method:

1. Combine all ingredients in a bowl.
2. Garnish with fresh coriander.

On to dessert! I told Booty a few days ago that our dessert wasn’t really going to match our dinner. (He had no idea what was for dinner or dessert.) I had decided that dessert needed to be light in order to counterbalance the heaviness of dinner. I came across this recipe from Rachael Ray:

I added chocolate-coated tangelos since we have a ton of them!

Devilish Angel Cake with Wine-Soaked Berries
Serves 4

Ingredients:

• 1/3 cup dry Italian red wine
• 3 tablespoons sugar
• A few grinds black pepper
• 1/2 pint strawberries, sliced
• 1/2 pint blackberries
• 1 store bought angel food cake
• Whipped cream, canister
• Finely chopped fresh mint leaves or orange zest, for garnish

Method:

1. Combine wine, sugar, and pepper in a medium bowl.
2. Add berries and soak 20 minutes.
3. Cut the cake into thick slices.
4. Serve wedges doused with wine soaked berries then garnish with whipped cream and fresh mint or orange zest.