pie season

It must be almost fall… This is the third pie in one week, two blueberry-peach pies and one apple crunch pie. Come on cooler weather, I am ready to bake!

20lbs

Sorry mom, I didn’t post last week….  We are entering our crazy bit of summer.  We were off visiting some dear friends, swimming at the lakeshore, blueberry picking (20 lbs to be exact!), and two cases of the summer cold which left me on the couch for half the week.    I am feeling much better after popping these antioxidants by the handfuls!

Strawberry-Buttermilk Gelato

After moving into our own home, we bought a small chest freezer that we use in the basement to store produce.  Most people around us buy a quarter cow every year, or half of a half (which is somehow different from a quarter?)  We aren’t huge red meat eaters but are far from vegetarian.  You would never know though looking through the contents of our freezer – strawberries, blueberries, applesauce…   it’s all fruit!

Last week we went strawberry picking with my sister and nephews, well… She and I picked and they ate.  I am now all stocked up on freezer jam, frozen berries, and have been eating the rest by the handfuls.  My defense is strawberries really don’t last long on the counter and it would be a shame for all that hard work to go to waste.  I did manage to make a few recipes, including this white chocolate mousse tart (which was gone before I took a pic) and this delicious ice cream.   Yup I think strawberry is one of my favorites.

Ingredients

• 2 cups sugar
• 2 cups water
• 5 cups quartered strawberries (about 4 pints)
• 2 cups low-fat buttermilk

Preparation

1. Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
2. Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
3. Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer’s instructions.

Cooking Light 
JULY 2001

I luv a little compote

We are out of maple syrup again…  not such a good year for syrup due to the warm weather.  BUT  my rhurbard is growing in awesome and I just made a batch of this strawberry-rhubarb compote.  It goes great on waffles, french toast, ice cream….  I find it very appealing how strikingly similar breakfast and dessert are.   I guess its just the best way to START and END the day!

Blueberry Oatmeal Muffins

I have made this recipe a few times and use my good cinnamon when making them.  Did you know there are several different types of cinnamon and it can be very healthy for you?  These don’t last long in our house, they are becoming the kids favorites too — well they say that about everything with blueberries in it!  Most of the ingredients we buy in bulk from our local Amish store, it is quite a bit less expensive than specialty stores.  Enjoy!

Bon Appétit  | November 2010

• Nonstick vegetable oil spray
• 2 1/3 cups quick-cooking oats
• 1 cup whole wheat flour
• 1/2 cup chopped pecans (about 2 ounces)
• 1/2 cup (packed) dark brown sugar
• 1/2 cup sugar
• 2 tablespoons natural oat bran
• 2 tablespoons wheat germ
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup boiling water
• 1 1/2 cups fresh or frozen wild blueberries

Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray. Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.

Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

beignets

I made a healthy dinner tonight does that justify making these New Orleans beignets for dessert?   Being mardi gras I figured that today was a good day to try these out,  I found the recipe here.  I made a simple chocolate sauce to go with them – celebration!

Tomorrow lent begins, I haven’t chosen something to give up, but my husband gave me a new book Shaped by the Cross: Meditations on the suffering of Jesus by Ken Gire to read during the lenten season.  I always enjoy authors spiritual reflections on art, in this case Michelangelo’s Pieta.

sugar plum fairy cupcakes…

We have double birthdays in December.  Therefore, I have been baking up a storm for birthdays, the holidays and classroom parties.  It all kinds of swirls together, my older child asked for gingerbread cookies to take to school for her class treat and the younger one asked for fairy cupcakes.  They are a tit-ch on the girly side but you know what, not one preschool boy complained about the purple frosting and I saw one slip the fairy into his pocket, maybe he’ll torment her with his action figures later or blow her up.   I’m just crossing one more thing off my list and maybe slipping into a sugar coma…  Happy Birthday to my sweeties!

 

peppermint ice cream

The snow has returned… last year I found a code that made “snow” appear on your blog.  It automatically shut off after the holidays so I guess I never deleted it, but it’s that time of year again.  I still like it even though it wasn’t intentional, what do you think?

In other holiday cheer, I warned amanda who hosts a cookie exchange every year that this year I am bringing ice cream…. how else am I going to finish this goal (only 8 more recipes left!)  Last week I made the easiest ever Caramel nog ice cream and this week peppermint.  For the caramel Nog, I simply poured a  quart of dulce de leche egg nog into the ice cream maker and added 1/2 tsp of cinnamon and churned.  I figured it had all the sugar, cream and eggs one needed already in it.  Easiest recipe ever!

Peppermint Ice Cream

1 1/2 cups 2% milk

3/4 cup sugar

4 egg yolks

 Whisk together in a small sauce pan over medium low heat until thickened.  This should be like a custard and should coat the back of a spoon when tested.  Do not heat so long that the eggs cook.

Let cool then add the ingredients below.

1/4 tsp salt

2 cups whipping cream

1 tsp vanilla

1 tsp peppermint extract

1/2 tsp peppermint candies

Chill in the fridge for 1-2 hours or overnight.  Then freeze in your ice cream maker according to manufactures instructions.  The last two minutes of churning add the candies.  Continue to harden in the freezer, this would be delicious if you added chocolate chunks too.  I don’t know why santa asks for cookies, this is a treat.

 

apple pie ice cream

I made this last week for “medium” Sarah’s welcome party.  We already know a “big” Sarah and a “little” Sarah so our new SpringHill friend may have a new nickname, like it or not.  We work with the best people at camp, I am always so thankful to see new friends joining the ranks.  Welcome Sarah!

This is a really awesome cinnamon ice cream with toasted oatmeal cookies, caramelized apples, and dulce de leche, all swirled in…  you can find the recipe here.  The girls think the apples in the photo look like indian feathers – appropriate for Thanksgiving, no?

mocha brownie ice cream

Aaah I am getting behind,  I think I am actually going to be relieved when I reach the end of the year and the goal!  Luckily I have a few parties coming up where I can whip up a few batches of ice cream to take a long – there are some great holiday flavors!  My girls have declared this their favorite which truthfully they have said about many thus far.  What lucky kids,  I should make a vegetable goal next year!

mocha brownie ice cream

3/4 cup sugar 

2 large eggs

2 TBSP unsweetened cocoa powder

1 starbucks VIA italian decaf packet

one pint whipping cream

1 cup 1% milk

1 cup fudge brownie chunks (better homes and garden – recipe below)

 

1. Using a large whisk, beat eggs and sugar together.  Whisk in cocoa powder and instant coffee packet.  Slowly incorporate whipping cream and milk.  Freeze in ice cream maker according to manufactures directions.

2.  The last two minutes of churning in the maker, add the brownie chunks.  I pre-froze my brownie bits in the freezer for a couple of hours ahead of time.

3. Remove from maker and put in a freezable container.  Continue to harden in the freezer 3-4 hours before serving.  YUM – enjoy!

 

Fudge Brownies  (from a really old better homes and gardens cookbook)

1/2 cup butter

2 oz unsweetened chocolate

2 eggs

1 cup sugar

1 tsp vanilla

3/4 cup all-purpose flour

 1. grease an 8x8x2 baking pan; set aside.  In a medium saucepan melt butter and chocolate over low heat.  Remove from heat.  Stir in eggs, sugar, and vanilla.  Using a wooden spoon, beat lightly just till combined.  Stir in flour and nuts.

2. Spread batter in prepared baking pan.  Bake in a 350′ oven for 30 minutes.

Cool on wire rack.  Makes 24 cut bars.