Time for peppermint ice cream!
My family loves the combination of peppermint ice cream with homemade hot fudge. We love it so much that I have decided to share it with you. Please make it as soon as you can and eat it all up!!
Homemade Hot Fudge - By Aimee Sue
1 c. mini marshmallows (large are fine, but take longer to melt)
1 1/2 - 2 c. semi-sweet chocolate chips
2 T. butter
2 T. milk or cream
1 tsp. vanilla (optional)
Combine all ingredients to a microwave safe dish. Microwave for 1 minute, remove and stir. Microwave again for 30 seconds and stir. Continue microwaving for 30 second intervals until chocolate and marshmallows are fully melted. Should only take about 2-3 minutes. If you are using vanilla, add it now! Serve over peppermint ice cream (or any kind of ice cream for that matter).
Alternate instructions: Combine ingredients in a double boiler and melt over medium heat until combined, stirring frequently.
Notes: I usually eyeball the recipe, sometimes adding more marshmallows and sometimes more cream or butter to get a different consistency. I like about 1.5 cups or marshmallows and 2 cups chocolate.
Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts
Saturday, November 14, 2015
Tuesday, October 6, 2015
When Life Gives You Egg Yolks...
Make Lemon Curd!
Seriously folks, that stuff is amazing. It's relatively quick and easy to make, and you can make all sorts of things a little more fancy with your efforts!
My mom and I are catering a wedding and I am making the cake. I spent all day yesterday making layer upon layer of white cake. In order for the cake to be white instead of a yellow color one must use only the whites of the eggs rather than a whole egg. After making 11 layers and 17 cake mixes (don't worry, it doesn't even taste like it came from a box...) worth of cakes I had 68 egg yolks to use in something else.
Here is where I wish I was better about taking pictures of the projects I do. My mom is endlessly telling me I need to, but I am always so caught up in the process of making deliciousness happen that I don't take pictures! People, I need to buckle don't and snap some next time.
Anywho... my mom had the brilliant idea of making lemon curd! We don't have any fresh lemons in the house, so I used bottled lemon, but it turned out really well and it was actually worth the time and effort to end up with about 10 cups of lemon curd in the freezer. *happy face*
I had used the recipe from the America's Test Kitchen Family Baking Book in the past to make lemon curd, but it also calls for whole eggs, and I didn't want to use even more eggs than I already had. I found an Alton Brown (I love almost all his stuff) recipe that only used yolks, but it used more sugar and butter than I wanted to use. So, I mixed the recipes together and came up with something I really liked. Now, I will share it with you.
Lemon Curd Yields 1-2 cups
1/2 c. Lemon Juice
2/3 c. White Sugar
Pinch of Salt
5 Egg Yolks
1/4 c. Cold Butter cut into 4 pieces (1/2 a stick)
In a sauce pan combine lemon juice, sugar and salt. Over medium heat bring to a simmer. While the mixture is heating up whisk the egg yolks until well combined and slightly lightened in color. Once the sugar has dissolved and the lemon mixture is simmering, carefully and slowly pour it into the egg yolks while whisking to temper the yolks. Once fully combined pour the egg mixture back into the pan and cook on medium heat, stirring constantly, until thickened, about 3 minutes. Remove from heat and add the butter one piece at a time, whisking until it is melted. Carefully strain the curd to make sure there are no egg lumps and cover with plastic wrap against the surface until cool. Enjoy!
My Notes:
1. If using fresh lemons, zest them first and add zest in the first step.
2. I put my egg yolk bowl on a wet towel so I did not have to hold it while I whisked the hot mixture into the eggs.
3. If making more than one recipe, add 2-3 pieces or butter at one time.
Seriously folks, that stuff is amazing. It's relatively quick and easy to make, and you can make all sorts of things a little more fancy with your efforts!
My mom and I are catering a wedding and I am making the cake. I spent all day yesterday making layer upon layer of white cake. In order for the cake to be white instead of a yellow color one must use only the whites of the eggs rather than a whole egg. After making 11 layers and 17 cake mixes (don't worry, it doesn't even taste like it came from a box...) worth of cakes I had 68 egg yolks to use in something else.
Here is where I wish I was better about taking pictures of the projects I do. My mom is endlessly telling me I need to, but I am always so caught up in the process of making deliciousness happen that I don't take pictures! People, I need to buckle don't and snap some next time.
Anywho... my mom had the brilliant idea of making lemon curd! We don't have any fresh lemons in the house, so I used bottled lemon, but it turned out really well and it was actually worth the time and effort to end up with about 10 cups of lemon curd in the freezer. *happy face*
I had used the recipe from the America's Test Kitchen Family Baking Book in the past to make lemon curd, but it also calls for whole eggs, and I didn't want to use even more eggs than I already had. I found an Alton Brown (I love almost all his stuff) recipe that only used yolks, but it used more sugar and butter than I wanted to use. So, I mixed the recipes together and came up with something I really liked. Now, I will share it with you.
Lemon Curd Yields 1-2 cups
1/2 c. Lemon Juice
2/3 c. White Sugar
Pinch of Salt
5 Egg Yolks
1/4 c. Cold Butter cut into 4 pieces (1/2 a stick)
In a sauce pan combine lemon juice, sugar and salt. Over medium heat bring to a simmer. While the mixture is heating up whisk the egg yolks until well combined and slightly lightened in color. Once the sugar has dissolved and the lemon mixture is simmering, carefully and slowly pour it into the egg yolks while whisking to temper the yolks. Once fully combined pour the egg mixture back into the pan and cook on medium heat, stirring constantly, until thickened, about 3 minutes. Remove from heat and add the butter one piece at a time, whisking until it is melted. Carefully strain the curd to make sure there are no egg lumps and cover with plastic wrap against the surface until cool. Enjoy!
My Notes:
1. If using fresh lemons, zest them first and add zest in the first step.
2. I put my egg yolk bowl on a wet towel so I did not have to hold it while I whisked the hot mixture into the eggs.
3. If making more than one recipe, add 2-3 pieces or butter at one time.
Wednesday, September 23, 2015
A Gust Of Fall Wind Blowing Cold
Happy Fall!
Summer, a time of heat, water, work and play.
Winter, a time of warmth, family, and celebration.
Spring, a time of new growth, green, and regeneration.
Fall, a time color, scents, and all things pumpkin and spice.
The first day of a new season. A change in the weather. Unpacking of mugs, drinking of chai tea, and coffee, and cocoa. Ah, this is one of my favorite seasons. The colors changing (not at my house of course, we mostly have blue oaks and evergreens and pine trees) and cool winds blowing through my window. True, the forecast for this week says highs in the 90's and lows in the high 60's, but the weather is changing!
Sometimes it's just the knowledge that fall has arrived and things are happening.
Today, to celebrate the first day or Fall I made pumpkin muffins with cream cheese filling. Wow. Fall in my mouth. I was especially pleased because I was able to use pumpkin that I had canned last winter! I also used apple sauce I had made and canned last year as a substitute for some of the oil in the recipe.
Thank you creators of Pinterest for making a way to collect and search recipes without having to go all over the internet. And thank you bloggers and cooks who put work into recipes and make them available online for people like me who want to bake but can't make up a recipe off the top of my head. You make my life less hungry. *grins*
The link to the recipe is below and my notes are as follows:
1. I used 3/4 c. apple sauce and 1/2 c. melted butter instead of oil.
2. I used Neufchatel cheese instead of cream cheese because it is what I had. Turned out nicely.
The recipe! Pumpkin Cream Cheese Muffins (Her's look way prettier than mine and on a side note, I'm going to work on my food photography skills....)
Summer, a time of heat, water, work and play.
Winter, a time of warmth, family, and celebration.
Spring, a time of new growth, green, and regeneration.
Fall, a time color, scents, and all things pumpkin and spice.
The first day of a new season. A change in the weather. Unpacking of mugs, drinking of chai tea, and coffee, and cocoa. Ah, this is one of my favorite seasons. The colors changing (not at my house of course, we mostly have blue oaks and evergreens and pine trees) and cool winds blowing through my window. True, the forecast for this week says highs in the 90's and lows in the high 60's, but the weather is changing!
Sometimes it's just the knowledge that fall has arrived and things are happening.
Today, to celebrate the first day or Fall I made pumpkin muffins with cream cheese filling. Wow. Fall in my mouth. I was especially pleased because I was able to use pumpkin that I had canned last winter! I also used apple sauce I had made and canned last year as a substitute for some of the oil in the recipe.
Thank you creators of Pinterest for making a way to collect and search recipes without having to go all over the internet. And thank you bloggers and cooks who put work into recipes and make them available online for people like me who want to bake but can't make up a recipe off the top of my head. You make my life less hungry. *grins*
The link to the recipe is below and my notes are as follows:
1. I used 3/4 c. apple sauce and 1/2 c. melted butter instead of oil.
2. I used Neufchatel cheese instead of cream cheese because it is what I had. Turned out nicely.
The recipe! Pumpkin Cream Cheese Muffins (Her's look way prettier than mine and on a side note, I'm going to work on my food photography skills....)
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