some homemade ice cream

This past week I finally got around to making Darby's homemade ice cream.  She posted it on her blog forever ago and I was intrigued that you could make homemade ice cream without an ice cream maker.  Since the heat index has been sitting at 106 degrees I figured this would be a good a time as any to go ahead and make some!

{mocha ice cream}

Last weekend I made a batch of the chocolate ice cream.  It was SO good!  Very rich and creamy.  It wasn't quite as icy as regular ice cream but I actually prefer this to regular ice cream.  Yesterday I made two batches of her mocha ice cream recipe and OH MY GOODNESS YA"LL, it is SOOOOOOOOO good. If you like coffee flavored ice cream you need to run to the store right now and gather up all the ingredients {all five of them!} so you can make this tonight.  I may never buy store bought ice cream again! Here is the recipe if you are interested.


Darby said it would be hard to keep your fingers out of it when you were mixing it up and boy was she right.  I may or may not have eaten some of the mocha mixture before I even froze it.  It tasted like a mix between a coffee mousse/light pudding and was  pretty much heaven.

{mocha ice cream + thrifted ramekin}

And while I am already talking about Darby if you don't already read her blog {Fly Through our Window} you really should.  It is my ALL time favorite blog and if I could only read one blog for the rest of my life I think this would be it ya'll.  She mostly writes about day to day life with her family, her faith, photography, and occasionally a craft or a recipe.  I have tried several of her recipes and they have all been fabulous.  She also has a twin sister, Erica, who is a very talented designer.  To be honest my SIL and I kind of want to be Darby and Erica.  They're just so dang cute and fun! :)


Do you all read their blogs? Are you in love with them too?


::Edited to add that the coffee flavored ice cream totally reminds me of Braum's cappuccino chunky chocolate ice cream.  I may have to just add in some chunks of a chocolate candy bar to try to recreate one of my all time favorite ice cream flavors.  If you don't live in or near OK then you have probably never heard of Braum's but it is a local dairy and restaurant/ice cream shop that has the best ice cream.  

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a recipe:: grilled asparagus

When the weather turns warm we cook a lot of our meals out on the grill.  Asparagus is just one of the many veggies we grill on a regular basis.  I don't  think I can technically call this a "recipe" because grilled asparagus is not labor intensive but just go with it. 


Coat a grill pan or some tin foil with some olive oil spray or regular cooking spray and place asparagus on top of your pan/foil.  Brush some olive oil on to the asparagus and then sprinkle with garlic salt and pepper {or you can use your favorite seasonings}.  Cook for 10-15 minutes or until done, turning your asparagus half way through.


Enjoy!!


Humor me will ya?  Do you say "BBQ" or "Grill" when you refer to cooking on your grill outside?  We grew up saying "grill" but we have a healthy debate going on with our good friends Heather and Jim over this.  They say "BBQ" for some reason. :)

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a recipe:: eggplant parmesan

My all time favorite italian dish is eggplant parmesan. YUM!!  I have a really easy and fool proof eggplant parmesan recipe that our family loves.

::Here's what you'll need:

1 large or 2 medium eggplants

2 2/3 Cup Italian Seasoned bread crumbs

4 Cups Spaghetti Sauce

2 Eggs, beaten

16oz of Mozzerella Cheese

1/3 Cup of Parmesan Cheese

1/4 tsp Dried Basil

4 Servings of Spaghetti Noodles

Pre-heat oven to 350 degrees.  Slice eggplant into half inch slices.  You will need twelve slices total. 

 Place eggs into a shallow bowl and pour half of your bread crumbs onto a plate.  Dip eggplant into the egg and then the breadcrumbs, coating evenly with both. Halfway through your stack of eggplant place the remaining bread crumbs on your plate. {I like to replenish the bread crumbs as needed so they don't get all clumpy from the egg} Place eggplant on a prepared baking sheet and bake for five minutes per side.

In a 9X13 pyrex spread enough spaghetti sauce to cover the bottom of your dish.  Place a layer of eggplant {six slices} on top of the sauce. Sprinkle with mozzarella cheese and then with parmesan cheese.  

Repeat with remaining ingredients {sauce, eggplant, cheese} ending with the cheese on top.  Sprinkle basil on top.  I like to use fresh basil if I have it on hand.

Bake for 35 minutes or until golden brown.  While the eggplant is baking I prepare several servings of spaghetti noodles.   Serve the eggplant over the spaghetti and enjoy!!

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a recipe:: homemade sweet potato fries

It's been way too long since I have posted a yummy recipe so I thought I would remedy that situation right now.  I don't know about you but I love sweet potato fries!!  Dip them in a little ranch and they are soooo good!!

{Sweet Potato Fries}

5 sweet potatoes

1 tablespoon house seasoning

1/2 teaspoon paprika

olive oil 

for the house seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

**Mix house seasoning ingredients together and store in an airtight container for up to six months.

Pre-heat oven to 450 degrees.  Peel and slice sweet potatoes into 1/4-inch long slices and then 1/4-wide strips.  Line a baking tray with parchment paper.  In a large bowl toss sweet potatoes with just enough oil to coat.  Sprinkle with House Seasoning and paprika.  Spread potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.  Bake until sweet potatoes are tender and golden brown, tuning occasionally , about 20 minutes.  Let cool 5 to 10 minutes before serving.

Enjoy!!

{recipe source: foodnetwork}

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snow day!!

Yesterday in the early afternoon snowflakes started to fall from the sky.  By evening time we had gotten several inches of snow.  Noah was super excited and I was praying we wouldn't be having a repeat of last years snow/ice storm where we lost power for 36 hours!  At least we wouldn't have a newborn this year. 

This morning I whipped up an Oh So Yummy Blueberry Coffee Cake so we could have something warm and delicious on our snowy morning.  Then Noah and I headed outside to play in the snow for a while.  I thought we would spend a good hour outside building a snowman and playing.  The snow was too fluffy and wouldn't pack very well so we just stomped around the yard.  I think we lasted a total of eight minutes.  ha!!  

I did manage to snap a few pictures before Noah was complaining that his wet hands were cold. 

Our husky of course loved the snow!!  

After coming indoors I was trying to think of something fun to do when I thought of making snow ice cream.  Noah loved the prospect of having ice cream before lunch of course!!  I found a simple recipes at allrecipes.  We made enough for us to each have a small serving and then we put the rest in the freezer to share later with daddy and Graham. 

• 
  
• Snow ice cream
• 
  
• 4 cups snow
• 1/4 cup white sugar
• 3/4 teaspoon vanilla extract
• 1/2 cup milk
• 
  
• When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.

Enjoy!

{recipe adapted from allrecipes}

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the Oh so yummy Blueberry Coffee Cake

I decided to repost  the blueberry coffee cake recipe.  It's so good and a such fun treat on a Saturday morning!! 

Blueberry Coffee Cake

1 Cup firmly packed brown sugar

2 Tbsp plus 2 Cups all-purpose flour

1/2 tsp of salt

1 Tbsp baking powder

2 large eggs

 1/2 Cup granulated sugar

 3/4 Cups whole milk

 1/2 Cup canola or vegetable oil

 1 1/2 Cups fresh blueberries or thawed frozen berries

2 Tbsp unsalted butter

♦Preheat oven to 400°F. Lightly grease a 9-by-9 inch baking pan. In a small mixing bowl stir together brown sugar, 2 tablespoons of flour, and salt. Set aside.

♦In a large mixing bowl stir together the 2 cups of flour and baking powder. Whisk flour and baking powder until mixed completely. In a medium mixing bowl whisk eggs until slightly beaten.  Add sugar, milk, and canola oil and whisk completely. Make a well in center of dry ingredients, add wet ingredients, and stir with a fork until mixed. The dough will be slightly lumpy. 

♦Pour batter into prepared pan. then press it evenly into corners. Evenly distribute blueberries over batter, keeping the berries 1/2 inch away from the sides of the pan so the berries don't burn. { I like to actually push about 1/2 of the blueberries down into the batter and then sprinkle the rest on top of the batter.}

♦Sprinkle reserved brown sugar mixture evenly over batter all the way to edges of pan. Cut butter into small pieces and dot batter with butter. 

♦Bake 30-40 minutes or until the butter and brown sugar have melted on top of the cake and appear liquidy. The cake is done when it turns golden around the corners, shrinks away from the sides of the pan. Cool ten minutes and serve while still warm. 

♦Enjoy!!

{adapted from the Pike Place Market Cookbook}


I'm linking up to Jen's for Tasty Tuesday.

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salsa chicken

I recently came across a very simple yet tasty recipe for chicken tacos.  Today I'm going to share with you the recipe for the chicken.  I have used this recipe for chicken tacos and most recently for chicken quesadillas.  You could also use this chicken for burritos, nachos, and taco salads.  The possibilities are pretty much endless!!

Ingredients:

• 2 boneless, skinless chicken breasts, rinsed and patted dry
• 1  20oz jar of salsa {Pace works great}
• 1 cup of water
• 1 can of diced green chiles

Place chicken breasts in a crock pot and add the salsa, green chiles, and water.  Cook on low for 3-4 hours.  I personally think that four hours is the magic number.  Remove chicken from crock pot and discard liquid.  Place chicken on a cutting board and shred with a fork.  


Enjoy!

{recipe source: Grey Umbrella}

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the best strawberry cake. EVER.

The hubby and I both LOVE strawberry cake!  A few weeks ago I tried a new recipe for hubby's birthday cake and it was delicious.  If you love strawberry cake too then you must make this cake.  It's so yummy!!

{Please excuse my cake icing skillz.  Hopefully my SIL isn't too embarrassed by this picture.  She has mad cake skillz and is even friends with Mr. Fondant!! }

Cake:

Boxed white cake mix

3 oz package of strawberry jello

10 oz of frozen strawberries in sugar, thawed

1/2 Cup of vevetable oil

1/4 Cup of water
4 eggs

Icing:
7 Cups of powder sugar
1/4 Cup of butter
8 oz cream cheese, softened
1/4 Cup of frozen strawberries in sugar, thawed

**{I think you might be able to cut the above icing recipe in half.  I had a ton of icing left over so I froze some to use on some cupcakes I'll be making for Valentine's day.}

In a large bowl combine the cake mix, water, oil, jello mix, eggs, and strawberries{with juice}.  Pour into two prepared 9 in. cake pans.  Bake at 350 degrees for 20-25 minutes or until done.  Let cakes cool completely before icing.

For the icing mix the powdered sugar, butter, cream cheese, and thawed strawberries{with juice} until blended and smooth.


Enjoy!!

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salmon croquettes

1lb of salmon {2  8oz packets}

1/2 Tsp of salt

 Dash of cayenne pepper

1 Tbsp of chopped parsley

1/4 Cup of cracker crumbs {I use ritz crackers}

1/2 Tsp of grated onion

1 Cup of bread crumbs

2 Eggs

1 Lemon {optional}

In a large bowl mix salmon, salt, cayenne pepper, parsley, cracker crumbs, onion and one egg.  Form small balls with the salmon mixture and then flatten into patties.  Beat one egg in a small bowl.  Dip each salmon patty into the egg and then roll in bread crumbs.

Fry in canola oil until they are light brown.  Serve immediately.

{I like to squeeze fresh lemon juice over each salmon croquette.  Yum!!}

Enjoy!!

{recipe source: at home with rachel}

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chili rubbed salmon

{Salmon is by far my favorite type of fish.   Probably due to the fact that it is one of the only types of fish I have been brave enough to try!  ha!!  Noah absolutely loves this salmon although he refers to it as steak.  We had it for dinner last week and he kept saying,  " Oh, I like this steak!" over and over.

For the rub you will only need a few seasonings that you most likely already have in your pantry.  My kind of recipe!

Chili Rub:
1 1/2 tablespoons of chili powder
1/2 teaspoon of oregano
1/4 teaspoon of salt
*the Hubs likes to add a dash of Emeril's essence in when I am not looking.  And I have to admit it does compliment the fish quite nicely.

 2 salmon fillets {about a half a pound per serving}

Combine seasonings in a bowl and mix together.  Place your salmon on foil or on a grill pan skin side down.  Gently rub the seasoning mixture on the top side of salmon and coat completely.

If the weather is nice we usely grill our salmon for about eight to fifteen minutes.  We have also baked it in the oven at 375 degrees for about ten to fifteen minutes.  In all honesty I think the results are about the same.  Either way, cook until the fish flakes when touched with a fork or to desired doneness.

Enjoy!!

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brunch cheesecake

I have a major sweet tooth so when my SIL told me about her brunch cheesecake I was excited!!  Who wouldn't love having dessert for breakfast?

Ingredients

2 packages of  LARGE crescent rolls

2 8oz. packages of plain cream cheese

1 egg

3/4 C of sugar

a sprinkle of cinnamon

♦ Place one package of crescent rolls in the bottom of a 9x13 pan.  Lay the rolls side by side until you have formed one large rectangle that covers the bottom of your dish.  Pinch together the seams where the crescent rolls meet. {You may end up with a one extra crescent roll.  That's ok!  Save it in case you need to use it on your top layer.}

♦With a mixer, beat the cream cheese, egg, and sugar until blended.

♦Spread cream cheese mixture over your layer of crescent rolls.

♦Roll out your second package of rolls onto of the cream cheese layer making sure you cover all of the cream cheese.  If you have any gaps or holes break off pieces of your extra crescent roll to to fill in where needed.

♦Sprinkle the top layer of crescent rolls with cinnamon.

♦Bake at 350° for 30 minutes.

♦Dig in and enjoy!!

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apple bread

We have had gorgeous weather this week. All this cool weather has inspired me to bake! This morning I whipped up some yummy apple bread.  I like to have it for breakfast but you could also serve it for dessert!!

Apple Bread

4 Cups of apples, peeled and diced { I use about three medium granny smith apples}

1 Cup of sugar

3/4 Cup of canola oil

2 eggs

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

2 tsp vanilla

2 Cups of flour

1 1/2 Cup of chopped nuts {pecans or walnuts}

Preheat oven to 350°.  Grease and flour two loaf pans. Wisk together sugar, oil, eggs, spices, salt, and baking powder and soda. Stir in flour{I add in one cup at a time}. Add apples and nuts and stir everything together.  Pour into loaf bans and bake for 45-50 minutes or until the center is set.

Enjoy!!

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the oh so yummy blueberry coffee cake

I took this coffee cake to a baby shower brunch this past weekend and it was a hit. Several people requested the recipe so I thought I would just post it for everyone

Blueberry Coffee Cake

1 Cup firmly packed brown sugar

2 Tbsp plus 2 Cups all-purpose flour

1/2 tsp of salt

1 Tbsp baking powder

2 large eggs

 1/2 Cup granulated sugar

 3/4 Cups whole milk

 1/2 Cup canola or vegetable oil

 1 1/2 Cups fresh blueberries or thawed frozen berries

2 Tbsp unsalted butter

♦Preheat oven to 400°F. Lightly grease a 9-by-9 inch baking pan. In a small mixing bowl stir together brown sugar, 2 tablespoons of flour, and salt. Set aside.

♦In a large mixing bowl stir together the 2 cups of flour and baking powder. Whisk flour and baking powder until mixed completely. In a medium mixing bowl whisk eggs until slightly beaten.  Add sugar, milk, and canola oil and whisk completely. Make a well in center of dry ingredients, add wet ingredients, and stir with a fork until mixed. The dough will be slightly lumpy.

♦Pour batter into prepared pan. then press it evenly into corners. Evenly distribute blueberries over batter, keeping the berries 1/2 inch away from the sides of the pan so the berries don't burn.

♦Sprinkle reserved brown sugar mixture evenly over batter all the way to edges of pan. Cut butter into small pieces and dot batter with butter.

♦Bake 30-40 minutes or until the butter and brown sugar have melted on top of the cake and appear liquidy. The cake is done when it turns golden around the corners, shrinks away from the sides of the pan. Cool ten minutes and serve while still warm.

♦Enjoy!!

******This yummy recipe as well as many others can be found in the Pike Place Market Cookbook.

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