Okay, so who doesn’t love ice cream? And I mean any time of the year? Well, I do know one person who doesn’t but most everybody does. I LOVE ice cream! And it’s no coincidence that my very first job was at Dairy Queen!
Of course that was a dream job short of having to deal with the tourists. This particular Dairy Queen was located in St. Andrews on the way to the beach in Panama City. Every July 4th holiday they would have a banana split special. I forget what the price was but apparently it was really good because every person driving down Highway 98 had to stop and get one. To this day, I have yet to have a banana split. I just haven’t ever really wanted to try it – not after making and serving a gazillion of them when I was 16 years old!
Working at the ole DQ did have it’s perks though. My Mom would call me about once or twice a week to ask me to bring a quart of vanilla and/or a quart of chocolate ice cream home. My family loves ice cream too and my Dad especially, would have a dish most every night. The soft serve is the best and only DQ can do it better than everyone else!
I still have an affinity to their ice cream and marvel if the server doesn’t quite get the swirl on the cone quite right. That is their trademark, that beautiful little swirl. They train and train their employees to “pull” that ice cream out of the machine so that the swirl is there and it must be perfect! If not, it goes into the sink and you do it again (no kidding).
This chocolate ice cream recipe is definitely not comparable to DQ’s soft serve but it is really, really, good and is fairly easy. Definitely a recipe to keep as a favorite as I have. Try it and you’ll see!
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In mixing bowl beat the egg yolks until they lighten in color. Gradually beat in the sugar, occasionally scraping down the beaters and sides of mixing bowl. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about ⅓ of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Add in the pinch of salt and continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. Pour the mixture through a mesh strainer and into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
Cover container and refrigerate for 4-8 hours.
Pour into an ice cream maker and process according to the manufacturer''s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Don’t those look just scrumptious? They are called Cranberry Tea Cookies. I’m not much for sitting around sipping tea and eating Crumpets but I can guarantee you I could very well be doing just that with these cookies.
They remind me of Pecan Sandies without the powdered sugar coating. I think Pecan Sandies are close to the very first cookie I ever made and boy did my family love them. These tea cookies have the same shortbread texture chock full of cranberries and pecans. I could see how they would pair nicely with a cup of hot tea. I plan to make another batch soon but will substitute dried blueberries instead of the cranberries. Can you imagine how awesome those will be? And then I might try a batch with chopped dried figs, and then perhaps a batch made as thumbprints with some dark chocolate in the center. You get the idea . . . the variations are endless with the basic dough recipe. Just use your imagination.
By the way, I had to look up Crumpets just to see what they are and here is the definition – “Crumpets are the quintessential, afternoon tea treat, served warm with lots of butter. The soft, spongy crumpets we know today, reputedly, come from the Victorian era and are very different from early, flat griddle cakes. It is the extra yeast in the batter which creates the soft texture and the myriad of little holes on the top (so perfect for soaking up the butter).”
They look alot and sound alot like English Muffins to me which, by the way, are in this post. I love making those and you just can’t beat the fresh flavor that comes from making your own.
But for now, try these Cranberry Tea Cookies. They are not difficult and are really, really good! Let me know how you like them!
Cream butter and sugar until fluffy. Add milk and vanilla and mix. Add flour and salt and mix well. Stir in cranberries and pecans.
Roll into two logs, each about 8 x 1½" long. Wrap in waxed paper or plastic wrap and chill for two hours (or overnight) in the fridge.
Preheat the oven to 350F.
Unwrap one roll. Slice cookies about ¼" thick, rolling individually in sugar. You want to be sure to coat the edges just perfectly. Place on cookie sheets lined with parchment. The cookies won't spread much, so you can place them fairly close together. Bake for 10-12 minutes, checking them after 10 minutes. Do not over bake them. They should look baked and have just a hint of color. You don't want them to get very brown on the edges or on top.
There is no better chocolate loaf than the one you are looking at right now. It’s moist, very chocolatey with a Guinness undertone that is barely noticed. The glaze is a but more powerful with the Bailey’s but it all marries quite nicely.
The title indicates it’s a “bread” but it’s really much more than that. It’s really a dessert cake. Soft and spongy in texture, and just sweet enough. Paired with a cup of coffee (or a shot of Bailey’s) and it’s the perfect ending to a delicious meal!
Definitely something you’ll want to bake more often than just around St. Patrick’s Day!
Preheat oven to 350 degrees F. Spray a 9×5 pan with baking spray.
In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.
Using a stand mixer (or hand mixer + large bowl), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer.
Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.
Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.
Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.
Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, Baileys, and cream.
If you’d like the frosting to be thinner, add a small splash of baileys until desired consistency is reached. If you’d like the frosting to be thicker, add 1 tbsp powdered sugar at a time until frosting is thick enough.
Once bread has cooled, drizzle Baileys glaze on top of bread.
Bread can be stored in a sealed container and kept on the counter for up to 5 days.
Yes, the chocolate covered strawberry is the world’s most perfect dessert. It encompasses chocolate (and who doesn’t love chocolate?) and strawberries (and who doesn’t love strawberries?) and it’s so fast and easy to accomplish.
In just a few minutes, you, too can whip up these special delights for your family, love of your life, or as is the case with me (sad to say), your co-workers!! Ideally you will want to make these the day they are to be served.
I start with the biggest, freshest strawberries I can find. Usually Sam’s Club has some beauties but lately I have found the best ones at my local grocery, Kroger.
I then melt almond bark, purchased from the same grocery, Kroger, and located on the isle where baking supplies can be found.
Depending on how many strawberries I have will depend on how much of the bark I melt. I usually use the microwave to melt it and do it in 1-2 minute increments, stirring in between, to be sure it doesn’t burn.
I use white almond bark and chocolate almond bark and dip strawberries in either. Immediately after dipping, decorate with crushed peanuts, candy sprinkles or flaked coconut or drizzle with the opposing color almond bark. Let dry on parchment paper. Store in a cool, dry location.
It’s truly so easy and so decadent that the recipient of the fruits of your labor will honestly think you spent all night in the kitchen when, in fact, it was only minutes.
As a child, I used to go deer hunting with my Dad. Well, let’s clarify that – I would go with him as we rode through the woods in his truck while he scouted for deer. He never did “hunt” while I was with him, not that I remember anyway.
As for me, I would usually fall asleep in the seat and never did see any deer in the woods, not until I was an adult. But the fun was driving through the woods on those little dirt roads, driving over those little wooden bridges (sometimes it was simply a few 2 x 4s put together) and enjoying the donuts Daddy would get at Dan-D-Donuts that morning.
Which leads me to the delightful coconut donut! In that box of donuts was always a coconut donut which I loved and still do to this day. There’s coconut cake we all love as well, right? Well, this coconut pound cake is a mixture of the two and is so wonderful – flavorful and moist. If you occasionally need a coconut “fix”, this is your cake!
Preheat oven to 350 degrees. Butter and flour a 4½-by-8½-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two ½-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1¼ cups coconut.
Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining ¼ cup coconut.
If you’re from the South or anywhere in the country for that matter, I’m sure you’ve had Strawberry Shortcake. Just that title alone can mean a multitude of different dishes. The strawberry component is usually the same but you can have many different “bases” such as biscuits, angle food cake, and sponge cake but, I ask, have you ever tried it with Elvis Presley Pound Cake and used peaches instead of strawberries? A new twist to an old favorite!
It’s the best summer dessert I can think of. Fresh Georgia peaches are abundant and this year they are sweeter than ever. Just slice them up, add a bit of sugar, let them macerate a bit in the frig and you’re ready to build your shortcake.
And you have to serve fresh whipped cream (none of that stuff in the can). Just take 8 ounces of heavy whipping cream, add 2 tablespoons of sugar and whip with your hand mixer or stand mixer. It’s the best. Yes, fresh is the best!
If having dinner guests, why not provide a few varieties of toppings for the Elvis Presley Pound Cake (and you have to use the pound cake), such as blackberries, blueberries, or raspberries. Any berry will do. Just add a bit of sugar (to taste) and again, let the mixture macerate a bit before using. Your guests will love having a choice. Everyone will be happy! Kids included!
Yes, heaven – to die for – can’t live without, you get the picture! And I’m talking about homemade marshmallows! I made them yesterday and finished cutting them and dusting them this morning.
While cutting them, my Greyhounds were patiently standing behind me waiting to be the taste testers. As to be expected, they loved them! I think all of us had at least three each during the testing process but in the end, we all agree, the marshmallows passed without a doubt!
They are most delightful – light and airy and yummy, yummy, good! As always, much better than store bought! And just in time for the S’more season! I have a friend who has been hosting Wine and S’more Bar parties around their beautiful outdoor fire pit. What a great idea I thought! And wouldn’t homemade marshmallows really impress your guests! They are so easy, trust me. I’d never suggest something difficult for a party. You’ll have enough to worry about that day besides how the marshmallows turn out! Remember, though, they can be made the day before!
I honestly can’t believe I’ve never made these and it’s another one of those things on my list that I’ve always wanted to make and now I have. They are super easy and as I said, the end result is well worth it. You will probably never go back to store bought mushies (that’s what I call them) once you’ve tasted these!!
My Greyhounds are hoping I don’t and that I will continue to make these wonderful sweet confections just for them! I probably will. Remember, it’s all about the dogs . . .
In a medium sized saucepan soak the gelatin in the water. After the gelatin has softened (approximately 10 minutes) add the regular sugar and then gently dissolve over low heat for approximately 8 minutes. Remove from the heat and allow to cool to room temperature. Add vanilla.
In a mixer, beat the egg whites until stiff peaks form. Then fold in the sifted confectioners' sugar. While the mixer is on low, slowly poor in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size.
Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter (or PAM), and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.
Anytime is a good time for pound cake, right? Yeah, it’s definitely not a light dessert and this particular recipe is a bit sweeter than most but it is so moist and dense, just as a pound cake is suppose to be. And you know if it was a favorite pound cake to Mr. Presley, that is must be delicious!
But the beauty of pound cake is that it is quite portable. You can easily carry an entire cake to an event, a picnic or family barbecue or you can slice it up, freeze it, and pull out a piece, as needed. It’s great for an afternoon kid snack or a dessert for your workplace lunchbox. As is, it’s not messy at all so kids can handle it quite easily!
It’s other beauty is that it can be topped with a multitude of “things” making it the “go to” cake that will satisfy everyone’s tastes. If having a dinner party, you could even have a pound cake “bar” providing a variety of ice creams, toppings and whipped cream so everyone can make their own. It’ll definitely be the hit of the party! Try it!
Thoroughly cream together sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla extract. Pour into prepared pan. Set in a COLD oven and turn heat to 350 degrees. Bake 60-70 minutes, until a sharp knife inserted in cake comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly.