Vanilla Bean Gelato

Summer feels like it is never going to stay in Southern California.  But since it is supposed to be  really warm this weekend I decided to make some ice-cream.  I have a couple of recipes that I have wanted to try - so many recipes, so little time!  I started off with a Nutella Ice-cream that was super easy and delicious!  Unfortunately the hubby ate it all before I got a good pic!  I guess I'll have to make it again :)


I saw this recipe for Vanilla Bean Gelato on Tasty Kitchen and decided to go for it - I have some vanilla beans in my cupboard that have been begging me to work with!  I am usually a chocolate girl but since trying and becoming obessed with the Trader Joe's Vanilla Bean Yogurt I have started to love vanilla!


This recipe was my first attempt at making gelato and it was wonderful! I did only make half of the recipe because it seemed like a lot!  I decided to strain mine because I always get nervous when tempering eggs.  Try some this weekend!


Vanilla Bean Gelato


5 eggs
3/4 cup sugar
2 cups half and half
2 cups heavy cream
1/2 vanilla bean
1/2 teaspoon vanilla

In a medium-sized bowl, crack eggs and beat lightly. In a large stockpot, combine sugar, milk and cream. Heat over medium heat just until bubbles start to form around the edges of the pan, whisking continuously. Using a large ladle, slowly add approximately 1/2 cup of the hot milk to the beaten eggs, whisking the egg while pouring it in. Repeat, adding 1/2 cup more hot milk to the eggs. Once the milk has been incorporated into the eggs, slowly pour the egg mixture into the stockpot, whisking to combine. Over medium-low to medium heat, continue to cook the mixture for another 7-8 minutes until it becomes thick, stirring continuously.  

Remove the mixture from heat and strain.  Allow to cool slightly. While it is cooling, split the vanilla bean down the center, and then, using a knife, scrape the seeds out. Stir the vanilla seeds and the extract into the gelato mixture. Refrigerate until completely chilled, four hours or overnight.

Once the mixture is fully chilled freeze in your icecream maker and ENJOY!

Strawberry Vanilla Popsicles

You could tell it was summer this weekend!  I decided to try out some popsicles based on the Firecracker Popsicles that were in the July/August issue of Everyday Food.    I have a big flat of strawberries from Costco and needed to find some ways to use them up before they went bad.  It can be hard with two people!  This was a delicious and refreshing way to use them up!  You can substitute any fruit - next I think I'm going to try blueberry and lemon! YUM!

Strawberry and Vanilla Popsicles
Adapted from Everyday Food

1 cup of strawberries
1 - 2 Tablespoons sugar, depending on how sweet your strawberries are
1 cup vanilla bean yogurt

Puree the strawberries and sugar until smooth.  You can strain the seeds out if you want, I left them in.

Alternately layer the strawberries and yogurt in the popsicle molds.  Take a knife and swirl in the mold.  Freeze 2 -3 hours or until frozen.  Enjoy!

Chocolate Cheesecake Cupcakes

My Aunt made these a couple of weeks ago and my mom was raving about them, so I decided to whip up a batch and I am so glad that I did!  The recipe is super easy and the result was fantastic!  The office claimed that they were the best cupcakes that I had ever made!  The cupcake is your favorite chocolate cake recipe with a surprise center of cheesecakey goodness!  Whip up a batch and enjoy!

Chocolate Cheesecake Cupcakes

Cheesecake filling

8 oz room temperature cream cheese

1 egg

1/3 cup sugar

8 oz. mini chocolate chips

Beat together cream cheese, egg and sugar until well incorporated.  Stir in chocolate chips.

Fill cupcake cups half way with your favorite chocolate cake mix.  Add a tablespoon of the cream cheese mixture to the cupcakes.

Bake at 350 degrees for 15 - 20 minutes.  Cool completely on a rack and once fully cooled topped with your favorite frosting, I used a combination of creamcheese frosting and chocolate.

Enjoy!

Can't Believe it's almost July!

Wow!  This whole month has gone by SO fast!  The month of June is always a whirlwind, we have four birthdays, including both of ours, Father's Day and this year a graduation.  On top of that I decided to finally take a cake decorating class!  Add in a full work schedule and trying to get in gym time and I have been making some a lot of easy old standbys!   I will get back into the blog soon - probably after the holiday.

This picture is of my final cake in the Wilton Decorating Basics Class that I took at Michael's.   Next month I start the next class - Flowers and Cake Design!  I can't wait!

Crockpot Chicken Nachos - Perfect Game Day Food

GO LAKERS!!!!

As you can tell, we are huge Lakers fans!  Since the next three games are on the East Coast, I need easy meals that are either already prepared or only take a couple of minutes.  I only have about 30 minutes between when I get home and when the game starts, so this week will have a lot of crockpot meals!  

This recipe is a variation on one that my girlfriend makes, she adds frozen corn and lime juice which is delicious!  We melted some cheese over our chips, added the shredded chicken, sour cream and homemade guacamole for a homemade meal that was perfect for game night in front of the TV!

Crockpot Chicken Nachos

8 frozen chicken tenders (You can use whatever you have on hand)

1 can black beans

1 1/2 cups salsa 

1/2 cup water

Add chicken tenders to the crockpot, cover with black beans and salsa.  Cook on low for 6 hours, remove chicken and shred.  Add chicken back into crockpot and add water, stir until mixed.  Cook additional 30 minutes while you get the rest of the nacho or taco fixings together.  

GO LAKERS!!!!!

Blackberry Pie Bars

Growing up  we would go blackberry picking at the end of every summer.  Either taking a 4-wheel drive truck up into the woods or taking the trail closer to home, but still in the woods, we would spend the day picking blackberries.  Armed with our milk carton, converted into blackberry storage we would collect enough blackberries to make multiple pies and to freeze enough to satisfy our blackberry craving throughout the year.  Of course your belly would be so full from the stolen berries, one for the bucket, two for me, that you didn't think you would be able to enjoy a single bite of pie.  However when that first delicious slice was placed before you, it was all that you hoped it would be, sweet with a wonderful bite.  This is still my favorite pie and I wish that I could have it every day!

This recipe is a good pie fake out and reminds me of the tapioca balls that my mom used to put in the bottom of the pie to absorb the extra juice.  Give it a try and see if it reminds you of summer!

Blackberry Pie Bar
Recipe from Joy The Baker

CRUST

Zest of two lemons

1 1/2 cups of sugar

3 cups of flour

1/4 teaspoon of salt

1 1/2 cups of butter, chilled and cubed

FILLING

4 large eggs

2 cups of sugar

1 cup sour cream

3/4 cup flour

6 cups blackberries

Preheat the oven to 350 degrees.  Grease a 9x13 inch pan.  

Combine zest, sugar and flour in a large food processor.  Add butter and pulse 10 - 12 times.  Measure out 1 1/2 cups of for the topping and press the rest into the pan.   Bake until golden 15 - 20 minutes.  Cool for 10 minutes.

In a large bowl whisk eggs.  Whisk in sugar, sour cream and flour until well mixed.  Fold in blackberries.  Spoon over crust and make sure that the blackberries are in an even layer.  Sprinkle with remaining crust.  Bake 45 - 55 minutes.

Let cool 1 hour so that the filling can set.  Cut and ENJOY!