Tag Archives: recipe

233/365. recipe: chocolate chip cookie dough ice cream.

233/365. recipe: chocolate chip cookie dough ice cream.

earlier in the week, odin and i were enjoying a scoop of chocolate chip cookie dough ice cream and i wondered how it could be possible, after years of posting ice cream recipes, that i’ve never made a batch!

so here’s my first attempt – it uses my tried and true vanilla custard base that i posted with the peaches and cream ice cream recipe which is similar to the new york times’ “master ice cream recipe”. theirs is just slightly less eggy than “mine” ( which is actually straight out of my kitchen aid ice cream maker recipe book ) and will be a little less luscious since it uses whole milk instead of half and half. the recipe for the eggless chocolate chip cookie dough comes from the brown eyed baker’s recipe which was from the ”the cookie dough lover’s cookbook”.

if you love chocolate chip cookie dough ice cream, then you’ll love this. and if you don’t love chocolate chip cookie dough ice cream, i don’t think we can’t be friends ( just kidding. sort of. :-) ).

it get’s two very enthusiastic thumbs-up from odin which is all the approval i need.

ingredients

ice cream
2 1/2 cups organic valley half-and-half
8 organic valley egg yolks ( or eggs from backyard chickens if you’re lucky to be able to get them )
1 3/4 cup sugar
2 1/2 cups organic valley heavy whipping cream
4 tsp. vanilla extract
1/8th teaspoon salt

cookie dough
½ cup unsalted butter, at room temperature
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
½ cup miniature semisweet chocolate chips

directions

prepare ice cream base

in a medium saucepan over medium heat, heat half-and-half until very hot, but not boiling, stirring frequently. Remove from heat and set aside.

in a mixing bowl, whisk together egg yolks and sugar until well blended and slightly thickened.

very gradually add half-and-half to egg yolks and sugar and mix until blended.

return half-and-half mixture to saucepan and cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. do not boil.

transfer half-and-half mixture into large bowl. stir in whipping cream, vanilla and salt.

cover and chill thoroughly, at least 8 hours.

prepare cookie dough

combine the butter and both sugars mix on medium speed until light and fluffy, 2 to 3 minutes.

Add the cream, vanilla and salt, and mix for another minute or so, until combined.

scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated.

using a rubber spatula, stir in the chocolate chips. refrigerate for at least 30 minutes.

prior to churning the ice cream, create ½-teaspoon to 1 teaspoon-sized balls of cookie dough and put in freezer on parchment-lined baking sheet while starting to churn the ice cream.

churn ice cream

assemble ice cream maker according to directions.

start up ice cream maker and add mixture slowly.

churn for about 20 minutes until thick, soft-serve consistency is reached. add the cookie dough chunks after about 15 minutes of churning.

put in a freezer safe container and store in the freezer.

enjoy!

recipe: sour cherry ice cream!

recipe: sour cherry ice cream!

yup, those macerating cherries ended up in some super delicious sour cherry ice cream! i followed this recipe which apparently is in scoop adventures. i wasn’t sure i was going to like this recipe because i love really custardy/eggy bases and it doesn’t have a single egg yolk in it. heresy! but when all was said and done, the end result really lets the cherry and cream flavors shine through. i still might try again with a custard base because you know The Girls keep laying eggs and we have to do something with them :-)

as always you could make this without organic valley milk and cream BUT WHY WOULD YOU? for bonus points, add a little dark chocolate shavings. top notch!

ingredients
3 C sour cherries, pitted
1 ¼ C sugar, divided
1 T lemon juice
2 C organic valley heavy whipping cream
1 C organic valley whole milk

directions

– combine cherries with 3/4 C sugar and lemon juice. macerate in fridge for 6 hours, stirring every hour or so. puree cherries in a blender and strain through fine sieve mesh. keep a few tablespoons of skins to add back in when churning in ice cream maker.

– combine 1/2 C of sugar heavy cream and whole milk in a sauce pan and heat until just prior to boiling over medium heat until sugar dissolves. transfer to a water bath bowl to cool for 20 minutes, stirring occasionally then cool in fridge for at least 4 hours.

– combine milk mixture and cherry juice in ice cream maker and churn according to directions ( usually around 15-20 minutes ). when almost done, add the cherry skins. transfer to freezer safe container and freeze for at least 4 hours.

enjoy!

44/365. odin’s valentine’s day cupcake leftovers.

44/365.  odin's valentine's day cupcake leftovers.

he made a batch for his class and thankfully we had a few left to enjoy for ourselves :-) the strawberry heart is a nice touch.

the recipe is based loosely on valentine’s cupcakes: vanilla cupcake recipe with buttercream frosting.

i asked him if his classmates enjoyed them and he said several asked him for the recipe so i guess it they were a hit!

25/365. recipe: eggnog pie.

25/365. recipe: eggnog pie.

i have no idea how it’s possible that i’ve never posted this recipe for eggnog pie. clearly a great use for our the last carton of eggnog. it’s simple and delicious. i will admit that i sometimes have trouble getting it to set properly and it turns out more like eggnog pudding in a pie shell but it’s still great, just eat in a bowl! this time it set well and has a consistency akin to banana cream pie.

ingredients

2T sugar
2T cornstarch
1/t salt
3C organic valley eggnog
6 organic valley egg yolks
1/4 C sugar
2t vanilla

1 8″ graham cracker cracker pie shell

directions

– place first 3 ingredients in a 3QT heavy sauce pan and whisk together.
– whisk egg yolks with 1/4 cup sugar in a small bowl.
– add 1 3/4 eggnog mixture to dry ingredients in the sauce pan and whisk together.
– cook at medium heat until thickens, stirring constantly.
– remove from heat, add vanilla and remaining eggnog. whisk well.
– pour in shell. refrigerate for 24 hours to set.

pairs well with whipped cream.

and after you eat a slice you can enjoy the view of the eggnog pie chart, clearly showing the percentage of the pie chart that resembles pac-man :-)

wherein we spatchcocked the thanksgiving turkey ( and it was delicious ).

wherein we spatchcocked the thanksgiving turkey ( and it was delicious ).

typically we travel for thanksgiving and i’m not “in charge” of The Bird so i don’t have strongly held opinions about The Best Method to Cook To Cook a Turkey. but this year, we stayed home and i found myself wondering how on earth i was going to cook the Twenty Three Pound Organic Poultry Monster in our freezer that was too big to fit in any of our pans. and i know enough about turkey to understand that cooking a bird that big without special prep would probably result in a bird with dried out breasts. what to do? spatchcock the bird by removing the backbone and flattening it out before cooking.

i learned about the technique from a serious eats article from a few years back, “How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey”:

“This particular method is for folks who don’t give a damn about whether or not the whole, barely-adulterated bird makes an appearance at the table, but want the fastest, quickest, easiest route to juicy meat, and ultra-crisp skin. Basically, it’s a method for lazy folks with great taste. ”

i don’t know about the lazy part, but i do know i don’t care much about having a perfect bird presented on the table but i do care a lot about the juicy, crispy, fast part! and as an added bonus, i could cut the bird in half and cook the monster in a more manageable manner. ( side note, apparently spatchcocking turkeys is A Thing thanks to mark bittman ).

i followed the serious eats directions and removed the backbone and cooked at 450F for about 90 minutes. whoila! crispy skin and incredibly juicy meat.

henceforce, if i’m in charge, all the turkeys will be spatchcocked!

recipe: how to cook perfect fried eggs ( hint, use ghee *and* butter ).

recipe: how to cook perfect fried eggs ( hint, use ghee *and* butter ).

when you have backyard chickens you discover the divine pleasure of a perfectly cooked, fried egg straight out of the nesting box. and by perfectly cooked, i mean crispy edges with tender whites ( not snotty! not overcooked! ) and runny yolks. it’s a tough trick to get the trifecta of crispy, tender and runny and i could never get it consistently until i read this cooks illustrated fried egg recipe ( great magazine, highly recommended ).

it explains that yolks and whites set at different temperatures. yolks set at 158F and whites set at 180F, so the trick is getting the whites to cook before the yolks. you can get the whites to set first using the “hot and fast” method by using a fat with a high smoke point. drop the eggs in a sizzling hot, hot, hot pan and the whites set before the yolks know what hit ’em.

recipe: how to cook perfect fried eggs ( hint, use ghee *and* butter ).

the cooks illustrated recipe recommends using a vegetable oil, but what has a higher smoke point than almost any vegetable oil and has a delicious buttery taste that you want with a fried egg? ghee ( aka clarified butter )! throw in a few tablespoons of butter into the pan right as you add the eggs to add a boost of extra butteryness. awesome eggs every time.

you can take this general philosophy to its logical conclusion and jump right on the crispy egg train.

ingredients
2T purity farms organic ghee
2T organic valley cultured butter
2 organic valley eggs ( or from the backyard if you’re that lucky )
salt and pepper

directions
– preheat ghee in skillet on low heat for 5 minutes
– crack 2 eggs in bowl and season with salt and pepper
– turn up heat to medium-high until sizzling hot ( and! i! mean! sizzling! )
– add butter and quickly swirl around pan ( this is a little tricy because you don’t want to burn the butter. act fast and don’t burn yourself ).
– pour eggs from bowl into skillet ( they should just about explode when they hit the oil )
– cover skillet and cook for 1 minute ( that’s right, just 1 minute )
– remove from heat and let stand covered – about 30 seconds will get you runny yolks, 60 seconds will get you soft set yolks and a few minutes will yield medium set yolks.

i typically let sit until the layer surrounding the yolk turns white which is a good indicator the whites are completely done and i avoid serving snotty eggs. at that point the yolks are right between runny and very soft-set.

recipe: homemade soft pretzels.

recipe: homemade soft pretzels.

thanks to a tweet from xeni jardin i discovered that homemade soft pretzels are easy to bake and while i try to live a pretty-much-mostly-gluten-free lifestyle i love a soft pretzel as much as anyone else, so i had to give it a try. and, yes, they are ridiculously easy to make. and super tasty.

odin and discovered that the only thing better than a soft pretzel straight out of the oven is one slathered in melted organic valley butter :-)

here is the recipe we followed. king arthur has a similar sourdough pretzel recipe that i’m going to have to try soon.

Jason and Hannah’s pretzel recipe

Ingredients:
2 1/4 cups AP or bread flour
¾ cup of warm water
1 tsp bread yeast
1 Tbs brown sugar
⅛ tsp salt
Additionally: Baking Soda, and Salt
Pre-heat your oven to 400ºF.

Mix yeast and brown sugar in the ¾ cup of warm water and let proof for 10 minutes.

Put flour and salt in large mixing bowl. Add liquid. Knead until the ball of dough has picked up all the loose flour and is smooth.

Start a 3-5 quart pot of water boiling. Add 2-3 tablespoons of baking soda. Let boil.

Roll out pretzels. I suggest taking golf ball sized balls of dough and rolling them in your hand until the string of dough is about the diameter of a grease pencil or sharpie. Then twist into pretzels.

Line a baking sheet with parchment paper, or your favorite non-stick method. Boil pretzels in the baking soda water mixture for 10-15 seconds each. My rule is to let them sink to the bottom and then retrieve a few seconds after they float to the surface. Place the pretzels on the baking sheet.

Immediately before placing in the oven, sprinkle with salt to your preference. Bake for 18-19 minutes.