dessert Archives - Page 61 of 159 - Lovin' From the Oven

Peppermint Chocolate Chip Ice Cream

March 12, 2013 by kim 4 Comments

The kind folks over at McCormick sent me some goodies. All of the these are things I would have bought on my own, but it’s always nice to get something in the mail! I’ve used McCormick food coloring, extract, and spices for as long as I’ve been baking. Their products are top notch at an affordable price (and they’re easily accessible, which is a huge plus!).

Immediately, I chose the green food coloring and pure peppermint extract to make something festive for the upcoming holiday– St. Patrick’s Day!

There are a ton more recipes and ideas over on their site that include green ombre cake, green velvet cupcakes, and Irish cream swirl brownies, if ice cream doesn’t tickle your fancy.

But let’s be real here. When does ice cream not tickle your fancy? Especially one with chocolate chips?

The peppermint extract is strong. A little goes a long way! This isn’t the time to eyeball something… you don’t want to accidentally put in two teaspoons instead of one. If you’re sensitive to the taste, you can even cut back the one teaspoon to a half teaspoon instead. You can also sub the peppermint extract for mint extract to really make it match the color.

The green food coloring turned out even more beautiful than I imagined. I just kept adding drops until I got a color that I liked. That’s the beauty of it. It’s art!

Since this mixture is made of half and half rather than the normal whipping cream, it’s not as heavy as normal ice cream. That also affects the texture when frozen. It takes a little longer to firm up and a little longer to soften. I had to leave the tupperware at room temperature for 5-10 minutes before I could actually scoop it.

I used a Cuisinart ice cream maker for this.

Peppermint Chocolate Chip Ice Cream

Ingredients

2 cups half and half
1/2 cup sugar
1 teaspoon peppermint extract
11 drops green food dye
1 cup chocolate chips

Directions

Mix all ingredients together in a mixing bowl, except for the chocolate chips.
Pour the mixture into your ice cream maker and let it run for 20-30 minutes.
Fold in the chocolate chips. Serve immediately or freeze in a tupperware until desired consistency.

https://lovintheoven.com/peppermint-chocolate-chip-ice-cream/

Giant (or not so giant) M&M Cookies

March 6, 2013 by kim 3 Comments

Can we take a moment and discuss how it is that grown adults act like six year olds, sometimes?

At work the other day, I was doing drink service and came across a row of two men sleeping and one lady awake by the window. I asked her what she wanted to drink and reached over the two sleeping men to hand her the beverage. I moved on to the next row. When it was time to move the drink cart and I was already three rows past the sleeping row, I noticed the man in the middle throwing a fit.

I kid you not, he threw his hands up in the hair, slammed his tray table up, and then starting shoving things into the back pocket of the chair in front of him. He kept muttering, “I can’t believe this!” and sighing heavily. What in the world was going on? Can you guess it?

This man was throwing a fit for not getting a drink. Seriously. He was pissed off because I didn’t wake him up to ask him what his beverage of choice was. I never have and never intend to wake up a sleeping person to ask them what they want to drink. My coworker asked me what was going on, and I just told her to ask him what he wanted to drink since I already passed him and he was sleeping when I did.

It’s not the end of the world when you don’t get a drink during a flight, ya know. You can get one at anytime (besides take off, landing, and taxiing, obviously). All you have to do is ask (nicely, helps!).

What I don’t understand is how a mid fifty year old man can throw a fit like a six year old for something so little. There are bigger problems in life than missing a coca cola because you were catching up on your beauty sleep.

//end rant.

Festive M&M’s get me every single time. How can you resist red and green for Christmas, pink and red for Valentine’s, red, white, and blue for the 4th of July, and vibrant pastel colors for Easter? Beats me. I get them every month. This recipe from How Sweet Eats makes a wonderfully chewy cookie. It’s a great base for mix ins, especially for all those holiday M&M’s.

They’re called giant cookies because you can scoop them out as 1/4 cup portions and bake them into large cookies, but I chose to make them normal sized cookies. Your choice.

Giant (or not so giant) M&M Cookies

Yield: 3 dozen

Ingredients

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup m&m’s (or something else that you love)

Directions

Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside.
Cream the butter and sugars. Stir in the egg, egg yolk, and vanilla.
Gradually add flour and baking soda until dough comes together. Fold in the m&m’s.
Roll into 2 tablespoon sized balls and place on baking sheet.
Bake for 8-12 minutes or until the edges are slightly brown.

https://lovintheoven.com/giant-or-not-so-giant-mm-cookies/

No Cook Vanilla Ice Cream with Brownie Bites

February 28, 2013 by kim 8 Comments

Since I’m in a good mood, I’ll post something that’s not due for another couple of weeks.

In reality, I’ve been trying every day not to post this ice cream just yet since there are so many recipes in queue… But I’m too excited not to share.

My DB’s mom gave me this ice cream machine just for “taking such good care of [her son].” Isn’t his mom the sweetest? She even got it in the color that I wanted! Moms always know.

I’m not gonna lie, I did stare at it for quite a bit after taking it out of the box. Kitchen gifts make my heart flutter. You can get this ice cream machine in twelve different colors and it’s about the easiest thing I’ve ever used. You just turn the machine on, dump your mixture into it, and let it work its magic for 20-30 minutes. You’ll end up with a creamy, perfectly soft and frozen treat.

The reason I’m in such a good mood today is because I just returned from a great trip visiting my bestie in Provo!:

Trips to Utah always make me heart happy. They seriously have some of the best people in that little town. I got to visit with a lot of old friends and make some new ones.

I didn’t know that I have so many blog readers over there. *Hi Provo-ians!* It’s probably because my bestie is the best form of advertisement that could possibly exist. He spreads the word of my blog all on his own, which I love him for.

I stayed with my bestie’s sister, who is also a master cook. *Hi Lisa!* I don’t know what I did to deserve such good people in my life. Can you tell I’m in a very appreciative mood?

Anyways, she taught me how to cook a few simple dishes and to not be afraid of yeast. If you follow me on Instagram, then you already know what I’m talking about. If not, you’ll find out in another post! 🙂

If near the BYU campus, you must go to the Creamery. I go every time I visit. They have this flavor called “Graham Canyon” that I need to learn how to make ASAP. It’s a luscious ice cream with the tiniest hint of caramel and graham crackers mixed in. Not only that, but there’s also honey graham crackers dipped in milk chocolate swirled throughout. It might be caramelized graham crackers. Is that even a thing? It’s the greatest ice cream I’ve ever consumed in my whole 25 years of living. Just try it.

While this is no “Graham Canyon,” this is still a great starter recipe. Looking around online, I was a little intimidated with ice cream recipes that required cooking and straining eggs, so I opted for one completely without. I didn’t want to mess up the first recipe in my new ice cream maker!

These pictures show what the ice cream looks like after 5, 10, and 20 minutes. See how it gradually thickens and comes together? Yeah, I totally sat next to the ice cream maker the entire time with my head peering into the bowl. Science can be fun!

That looks about done to me. Let’s pull out middle and see what happens.

Glorious. I baked a batch of boxed brownies the night before, froze them, and then chopped them up. Brownies would be the perfect addition to my first ice cream recipe.

I also realized that frozen brownie bites are the best way to eat brownies. Please add that on your “to-do” list.

You can fold anything else you’d like into the ice cream batter. Sprinkles, nuts, syrup, candy, cookies, marshmallows, bacon… everything goes well with ice cream.

That’s it! See how simple that was? You can eat immediately if you like a soft-serve texture, or pop it in the freezer for a harder consistency.

I just threw my finished product into a tupperware and into the freezer. I ate directly from it for a couple of days. Every brownie piece was a little piece of heaven.

No Cook Vanilla Ice Cream with Brownie Bites

Ingredients

1 cup milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 tsp vanilla
pinch of salt
half of a 13x9 pan of brownies, cooked, chopped into pieces, and frozen

Directions

Whisk together the milk, cream, sugar, vanilla, and salt until dissolved.
Pour the mixture into your ice cream maker and mix for 25 minutes.
Once the ice cream has formed, fold in the frozen brownie bits.
Serve immediately or put the mixture in a freezer safe tupperware to harden.

https://lovintheoven.com/no-cook-vanilla-ice-cream-with-brownie-bites/

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