Red Velvet Ice Cream

Here is my favorite post in, like, a really long time!

I think I've made my love of all things red velvet pretty clear.  In fact, last year, I made a gelato using raw red velvet cake batter.

That was good.

So, in my second attempt to do up red velvet in frozen form, I went for the baked cake version with more of that indescribably good cream cheese frosting ice cream.

The raw batter version is great in its own way, but if you're looking for something that more closely resembles one of your (and my) favorite desserts, this it it!





Red Velvet Ice Cream

1 pt.  Cream Cheese Frosting ice cream
2 unfrosted Red Velvet cupcakes
1/2 cup mini chocolate chips
1/4 cup hot fudge topping


Combine all of the ingredients together as desired.

I mixed mine together with two spatulas (Coldstone Creamery-style), but you could also layer the ingredients like a sundae.

Carrot Cake Ice Cream

Yesterday,  I showed you a killer recipe for Cream Cheese Frosting Ice Cream.

Today, I'm using this ice cream to make a variation that makes me feel like fall even in the middle of spring.

Carrot cake is one of my favorite desserts and it's very rarely ever good for you.  In fact, it's not good for you this time, either.  But, that's not to say that it's not sooooo good!

Cream cheese frosting-flavored ice cream combined with real crumbles of carrot cake.

The consistency is creamy with little bits of cake, raisins and chewy coconut.  And the taste is a total ace when it comes to recreating classic carrot cake flavor.

This is a perfect off-season summer dessert to try when the weather gets warmer.  I can see this coming out on a warm night sitting around a fire pit.

I can hardly wait until then....





Carrot Cake Ice Cream

1 pt.  Cream Cheese Frosting ice cream
2 unfrosted Carrot Cake cupcakes
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped pecans



Combine all of the ingredients together as desired.

I mixed mine together with two spatulas (Coldstone Creamery-style), but you could also layer the ingredients like a sundae.

Cream Cheese Frosting Ice Cream

It doesn't feel like summer.

Maybe it's because it's only mid-May.

Maybe it's because the forecast actually called for snow and sleet over the weekend... yuck.

Either way, it definitely does not feel like ice cream season seeing as how even drinking water with ice in it makes me shiver and hide under blankets.

But I'm not a quitter.  I am 100% able to persevere through the chill to enjoy some lovely summery icy goodness.

I took my six-month-old Pyrenees puppy out for his 1/2 birthday surprise the other day - a baby cone of vanilla ice cream covered in crushed dog-bone "sprinkles."  Man, was he in heaven!

Not one for willpower, I had to buy myself some ice cream, too.  Naturally.  As I way eyeing down the menu, I came across carrot cake ice cream.

Interesting, I thought.

Disgusting, I found out.

The ice cream I was eating tasted pretty much like vanilla ice cream with cinnamon in it and some cream cheese frosting running through it.  The taste, consistency and aesthetics were less than pleasing.

When that happens, I jump into my computer and scour the web for ideas...

...leading me to today's project.

Cream Cheese Frosting ice cream.

My absolute favorite frosting, now available conveniently in ice cream form.

And check out how I use this ice cream to recreate a few of my favorite desserts for summer!





Cream Cheese Frosting Ice Cream
(adapted from my Hazelnut Gelato)
Makes 1 pt.

1 1/2 cups milk

3 large egg yolks
1/2 brick cream cheese, softened

1/2 cup sugar
1/4 tsp salt

1/4 tsp vanilla

Heat the milk in a saucepan over medium heat.  As soon as the milk begins to boil, reduce heat to a simmer and thicken the milk.

In a stand mixer, combine sugar, salt and egg yolks.  Beat the mixture on medium for 5 minutes.  Slowly fold in the strained milk mixture.

Transfer the mixture into a double boiler to temper the eggs.  Once the mixture is smooth and thoroughly cooked, remove from heat.  Stir in the cream cheese and vanilla and let the mixture cool.

Chill the mixture and place in an ice cream maker to finish.

Top with sprinkles and whipped cream.

Thai Chili Sauce

In trying to expand my palate, I've been trying an awful lot of fun and exciting dishes from all over the world.  This is especially true when I go out to eat.  In the past month alone, I've tried Thai food and three different kinds of sushi rolls.  I've eaten foods that were way too spicy, way too sweet or just plain perfect. 

Now that I'm on the road to recreating all my favorite foods, I decided to try my hand at a typical Thai staple.

This chili sauce is used on a lot of different foods, including different types of meat as well as on sandwiches and noodles. 

Being that it is such a versatile sauce, I felt compelled to try my hand at making the sauce from scratch.  This sauce is a combination of all the best taste-bud activators.  It's salty, sweet and tangy, all at once.

The options are seemingly endless in making some of my own Thai-inspired dinners.  I can see this coming in handy in a lot of different ways!

Thai Chili Sauce

1/3 cup vinegar
1/2 cup sugar
1/2 cup water
3 cloves garlic
1 chili pepper, seeded
1 tbsp cornstarch
2 tbsp water
Salt to taste



Mix cornstarch and 2 tbsp. water together.

Puree the rest of the ingredients together.  

Pour mixture into a saucepan and bring to boil.  Reduce to simmer and cook for 5-7 minutes.  Add cornstarch mixture.

Remove from heat and let cool.

Samoas Cookie Dip

Outrageous.

 

There are not a whole lot of things on the planet that can step in front of my love for Samoas.  In fact, I secretly loathe that time of the year when the Girl Scouts come out because I know that I will spend too much on too many boxes and eat way too many of those cookies.  They are easily my favorite door-to-door cookie and anything that tastes like Samoas makes me equally as happy.

 

Coconut is one of my all-time favorite additions to dessert, and when that coconut is sitting atop a pile of chocolate and caramel...  I mean, seriously, I don't even know how to finish that sentence.  It's too good.  It's dangerously good.  Like the kind of good where you can't stop and the buttons of your jeans pop off at inopportune times. 

 

That good.

 

This dip is worse than that.  It's got everything that makes a Samoa the gift from God I hold it up to be, but with a little extra cream cheese and butter.  Not exactly something your personal trainer is going to be pleased about.   But then again, I always use the same theory,  As long as I don't make it everyday, I will be absolutely fine.  Everything in moderation, right?

 

Yeah, lets hope I can actually moderate my intake of this creamy, sweet concoction...

 

 

 

 

Samoas Cookie Dip

(adapted from Something Swanky)

 

1 8oz. brick cream cheese, softened

1/2 stick butter, softened

2 cups Confectioner's sugar

1 1/2 cups toasted coconut flakes

1/2 cup Caramel ice-cream topping

1/2 cup Chocolate ice-cream topping

 

 

 

 

Combine all ingredients in a large bowl.

 

Serve with vanilla wafers or shortbread cookies.

French Onion Casserole

By now, you are probably aware of the fact that I love french onion flavor.  From dips to soups, the combination of onions cooked low and slow to perfection with swiss cheese and beef broth.  The only problem I have with french onion-flavored foods is that it usually comes in a form that doesn't last long enough to satiate my hunger.

 

I'm not somebody who can get full on a bowl of soup.  Or, even a bowl of dip.  I mean, I can try.  And, I often do.  But I need something more to make me feel like I've truly eaten a meal.

 

That's where this casserole comes in.

 

It's a baked casserole that makes you feel like it could be the main dish of your meal, not just an appetizer or side. 

 

This takes just like your favorite French Onion soup with a little bit more substance.

 

If you like french onion flavors as much as I do, you need to try this casserole, like, now!

 

 

 

 

French Onion Casserole

 

 

2 tbsp olive oil
4 yellow onions
2 cups shredded Swiss cheese
1 1/2 cups beef broth

1/2 cup milk
1 tsp. Worcestershire sauce
1/2 loaf french bread, cubed

Salt & Pepper to taste

 

Saute onions in olive oil over medium-low heat for about 15 minutes, or until onions are clear or lightly browned.

Preheat oven 350F.

Combine onions, beef broth, milk and Worcestershire sauce.  Season as desired.  

In a casserole dish, place bread cubes.  Pour the onion mixture over the bread.

Top with swiss cheese.

Bake 30 minutes.

Hasselback Potatoes

It's becoming harder and harder to get excited about carbs.

 

Everytime I turn around, there is a new study or tabloid advertising the benefits of no-carb living.  Every celebrity seems to have a gluten allergy these days.  And, every diabetic and non-diabetic person on the planet is spouting off about how stable their blood sugars are without simple sugars in their diet.

 

Bread... I can live without it.  I mean, the only real reason it is such a staple in my diet is the fact that it's the one thing you can hold onto when eating with your hands.  Think pizza or sandwiches. 

 

Pasta... I'm slightly more dependent.  Although, I don't really feel like pasta has a taste.  I'm more interested in the sauce and the pasta is just the vessel that delicious goo travels on.  Plus, it's more filling.  Without it, marinara is more like chunky tomato soup.

 

Even white sugar, unless it's in my holy milk chocolate, is less than a priority on my food chain.  I like sweets, but nothing too sweet.  And sugary candies don't do anything for me.  Like I said, chocolate is all I need.

 

Potatoes are a gray area for most.  As a vegetable, it's great.  As a starchy veg, not so much.  But potatoes are one carb I really can't resist, no matter what shape or form.  Mashed, smashed, baked, fried and any other way humanly possible to eat potatoes --- I'm in.

 

I've never made Hasselback potatoes before, but they remind me a bit like scalloped potatoes - butter and cheese oozing in between slices of rich, starchy goodness.  And, with the sour cream and chives, it's like a loaded baked potato.  So, it's essentially the two best ways to eat potatoes rolled into one.

 

Genius.

 

 

 

 

Hasselback Potatoes

 

4 Russet Potatoes

1 brick cheddar cheese

1/2 stick butter

Sour cream, for garnish

Diced chives, for garnish

 

 

 

Preheat oven 375F.

 

Clean each potato with a brush.

 

Cut 1/4" slits into the potatoes, careful not to cut completely through the potato.

 

Cut butter into thin slices and do the same with 1/2 of the brick of cheddar.

 

Alternate sliding the cheese and butter into the slits made in the potatoes. 

 

Bake for 45 minutes.

 

Shred the remaining cheddar.  Top the cooked potatoes with the shredded cheese and return to oven for additional 10-15 minutes.

 

Garnish with sour cream and chives.