Bacon, Onion and Cheddar Sliders #SundaySupper

By Coleen

Sliders topped with cheddar, bacon, and onions caramelized in red wine are the perfect bite for your next tailgate!

Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

This week, #SundaySupper is teaming up with Gallo Family Vineyards to share our best tailgating recipes that can either include or be paired with any of the 9 varietals of Gallo Family Vineyards mini wine bottles.

Though I’m not a football fan, Philadelphians (or is it just my family?) will find any excuse they can to tailgate – baseball games and concerts are the two big ones that come to mind. We’re waiting in line as soon as they open the gates, with our tents, a grill, and a TON of food.

Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

In my mind, tailgate food should be easy to eat with one hand (there aren’t always enough chairs to go around!), easy to cook, and it should be delicious! These sliders definitely meet those criteria.

The onions can be cooked up ahead of time and chilled. Come game day, put them in a foil pouch and throw them on the grill to heat them up again. The slider patties can be formed ahead of time and grilled at the tailgate.

Bacon, Cheddar and Onion Sliders #SundaySupper by @TheRedheadBaker

Bacon, Onion and Cheddar Sliders #SundaySupper
 
Serves: 12 sliders
Ingredients
  • 2 small yellow onions, peeled and cut vertically into thin slices
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 cup Gallo Family Vineyards Pinot Noir
  • 2 lbs 80/10 ground beef
  • Salt and pepper
  • 2 tbsp Worcestershire sauce
  • 6 slices cooked center cut bacon, cut in half
  • 3 slices sharp Cheddar cheese
  • 12 slider buns, toasted
Directions
  1. Heat the olive oil in a skillet over medium-low heat. Add the onions and rosemary and saute, stirring frequently, until softened but not browned, about 15 minutes.
  2. Add the wine to the onions, and cook until the wine is almost completely absorbed, about 10 minutes.
  3. Season the ground beef with salt and pepper, and add the Worcestershire sauce. Form into 12 patties, about 2.5 ounces each. Spray a skillet or a grill with non-stick spray, and cook sliders over medium-high heat for 4 to 6 minutes per side.
  4. Cut each slice of Cheddar into 4 squares. Put one square on each slider and cover skillet or close grill until cheese melts.
  5. Place on slider on each slider bun. Top with a half-slice of bacon, and some caramelized onions.

An original recipe by The Redhead Baker

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Make sure to go visit Gallo to learn more about their wine and how well it pairs with tailgate food, as well as some great recipes. While you’re at it, make sure to check out Gallo’s convenient Store Locator and print a coupon for $1 off a bottle of Gallo wine!

To learn more about Gallo wines and find out why #SundaySupper is such great fans of their products, be sure to visit Gallo’s social media sites:

Friday Favorites from August

By Coleen

friday-favorites

1. I was on a coral kick. Coral lipstick, coral nail polish, and these coral shorts from Target.

2. I bought myself a new insulated lunch bag for my new job. Liam wanted one of his own. How cute is this toddler-sized monkey lunch bag from Skip Hop? I want all the animals! We also have the monkey suitcase, and a puppy toddler backpack (you may have seen it on my Instagram feed).

3. Starburst Minis. I’m a huge chocoholic, but I can’t get enough of these mini fruity candies. I only wish they made the tropical flavors in mini form.

4. Starbucks Nutella latte. I just recently learned about this “secret menu” beverage. It’s a latte with one pump of chocolate syrup, and one pump of hazelnut syrup. SO GOOD!!

5. Watching Liam “read” to himself. He has a few favorites that we read so often, he’s memorized parts of the books. So instead of us reading to him, he’ll sit with us, page through the books and “read” out loud.

6. The Evolution of Mara Dyer. This is book #2 of a thrilling mystery trilogy. Read it.

7. Homemade chimichurri sauce. I think it’s my new favorite condiment. Put it on steak, chicken, fish, tacos, burgers … make a big batch and freeze some for a mid-winter pick-me-up!

8. Did you see this caramel coffee milkshake from Wishes and Dishes during Ice Cream Week?? Drooling.

9. Nyx Butter Gloss. In all the colors. But especially peach cobbler.

10. Too Faced Chocolate Soleil bronzer. I heard, a long time ago, that redheads should not use bronzer. I recently learned that was not the case. I got a sample of this bronzer from Sephora, and a lesson on how to use it. Did I mention it smells like chocolate??

Disclaimer: I was not compensated in any way for mentioning any of the above products. They are all things I purchased with my own money and genuinely would recommend. 

Whole Wheat Apple Spice Mini Muffins

By Coleen

Whole wheat apple spice mini muffins are a healthy, tasty treat, and the perfect size for little toddler mouths!

Whole Wheat Apple Spice Mini Muffins by @TheRedheadBaker

It’s been a crazy couple of weeks. Going back to work, Ice Cream Week, getting back into a fitness routine … I haven’t had much time to bake, so Snack Share Wednesday has either been cut-up fruit, or something store-bought.

Things are starting to slow down again, so I’m finally getting back into the kitchen. The “summer session” of daycare is winding down, and transitions to new classrooms are beginning. Liam is moving up the “transitional preschool” room. He’ll be 3 years old in just a couple of months! This age is both amazing and REALLY frustrating.

Whole Wheat Apple Spice Mini Muffins by @TheRedheadBaker

But more on Liam in another post. Today’s healthy snack is whole wheat apple spice mini muffins. When searching for a recipe, I mistakenly thought these were dairy-free, but for some reason, nothing clicked in my brain that said, “Duh! Yogurt is dairy!” until I was measuring out the ingredients.

There are dairy-free yogurt options (ones made with coconut milk, or almond milk), so theoretically, you could substitute those for the Greek yogurt in this recipe. I say theoretically because I have not used these products myself, and I don’t know how well they work in baked goods.

These little muffins come out so tender, moist, and flavorful. I let Liam taste one before sending the whole bag into daycare, and he loved it! Because they are so moist, they will spoil quickly if left out at room temperature, so I suggest freezing them, and defrosting muffins as needed.

If you don’t have whole wheat pastry flour, you can substitute an equal amount of all-purpose flour, but then the muffins would no longer be whole wheat.

Whole Wheat Apple Spice Mini Muffins by @TheRedheadBaker

Whole Wheat Apple Spice Mini Muffins
 
Yield: 36 mini muffins
Ingredients
  • 1½ cups whole wheat pastry flour
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup plain nonfat Greek-style yogurt
  • ½ cup packed brown sugar
  • 2 tbsp canola oil
  • 1 egg, beaten
  • 1 Gala apple, cored and diced small
Directions
  1. Preheat your oven to 375 degrees. Coat three mini muffin tins well with cooking spray, or line with mini paper liners.
  2. In a medium mixing bowl, stir together flour, baking soda, cinnamon, nutmeg, ginger and salt.
  3. In a large mixing bowl, beat together the applesauce, Greek yogurt, brown sugar, canola oil and egg.
  4. Pour the wet ingredients over the dry ingredients and stir just until combined. Fold in the apple pieces.
  5. Spoon the muffin batter into the prepared muffin cups with a small cookie scoop, filling each well ¾ full.
  6. Bake until a toothpick inserted in the center of the muffins comes out clean, 10 to 12 minutes.
  7. Let muffins cool in the pan for 5 minutes, then remove from the pan by tapping the inverted pan sharply on the counter, and allow to cool completely before serving or storing.

Slightly adapted from Cookin’ Canuck

Strawberry Shortcake Dessert Shooters #SundaySupper

By Coleen

Bring out a tray of these boozy strawberry shortcake dessert shooters at your next get-together and you’ll be the hit of the party!

Strawberry Shortcake Dessert Shooters by @TheRedheadBaker #SundaySupper

I love entertaining. From a sit-down dinner for four, to a party for 50, I love planning, decorating and cooking the food.

When planning a large party, I find that making trays of miniature foods and desserts is fun, presents well, and makes things easier on the guests.

For a long time, I had a second job working with a catering company, and all they did were trays of upscale food. They catered a lot of in-home parties for the upper-class (like the founder of a certain provider of home-delivered weight loss meals), and part of my job was plating the trays.

Strawberry Shortcake Dessert Shooters by @TheRedheadBaker #SundaySupper

These strawberry shortcake shooters are kicked up a notch by using strawberries mascerated in sugar and red wine. Instead of shortcakes, I used crumbled shortbread cookies, both for the added flavor, and crunchy texture.

The strawberries can mascerate for several hours, but don’t assemble the shortcake shooters any earlier than an hour ahead of serving time. If you prepare them any earlier, you run the risk of the strawberry/wine liquid turning the shortbread cookies into mush.

You may want to make up MANY more of these than you think you’ll need, because there is no way you’ll be able to eat just one!

Strawberry Shortcake Dessert Shooters by @TheRedheadBaker #SundaySupper

5.0 from 2 reviews
Strawberry Shortcake Dessert Shooters #SundaySupper
 
Serves: 12
Ingredients
  • 6 large strawberries, hulled and sliced
  • 1 tbsp sugar
  • ¼ cup red wine
  • 4 shortbread cookies, broken into chunks
  • Whipped cream
  • 6 small strawberries, halved, for garnish
Directions
  1. Place the sliced strawberries in a non-reactive bowl. Sprinkle with sugar and toss to coat. Pour the red wine over the strawberries. Set the bowl aside for at least 30 minutes.
  2. Divide the shortbread chunks among 12 shot glasses. Divide the strawberries among the shot glasses, then top each with whipped cream. Garnish each with a small strawberry half, and refrigerate for up to an hour if not serving immediately.

A Redhead Baker original recipe

Don’t forget to check out the other #SundaySupper recipes:

Savory Bites:

Sweet Treats:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Second Annual Reader Survey

By Coleen

It’s time for the Second Annual Redhead Baker reader survey!

2nd Annual Redhead Baker Reader Survey

This blog has grown by leaps and bounds since last year, in part because of last year’s survey. Why is that?

Well, for one thing, it tells me what you want to see — more recipes, more “How To” posts, etc.

In addition, providing me with demographic data helps me when it comes to sponsorships and giveaways. Brands want to know that they’re reaching their target audience, and providing them with demographic data makes them more likely to work with me.

This survey shouldn’t take any more than 5 to 10 minutes, and none of the questions are required. In return for your time, anyone who fills out the survey and leaves their email address will be entered to win a $10 gift card to Amazon.com! The survey and the giveaway entry are two separate forms, so your email address will not be connected to your survey answers. Everything is anonymous!

The giveaway will remain open until 11:59 p.m. Eastern Time on Saturday, September 27, 2014. A winner will be chosen and notified on Sunday, September 28, 2014.

Peach-Mango Breakfast Smoothies

By Coleen

This grab-and-go peach-mango breakfast smoothie has everything you need to start your day: protein, a little fat, and fiber to keep you full! 

Peach Mango Breakfast Smoothie by @TheRedheadBaker

After all that ice cream last week, I think I might be, dare I say it, sugared out? In need of something healthy? Yeah, I never thought I’d say that, either.

In other news, I’m working again! I have another contract graphic design job. Thankfully,this one is a quick train commute away, but our mornings can still trend toward the hectic. Ever try to convince a toddler to hurry up? I’d rather try to train a cat to walk on a leash.

That’s why it’s important to me have a grab-and-go breakfast. Something healthy that will also keep me full for a while. But something that’s still tasty.

Peach Mango Breakfast Smoothie by @TheRedheadBaker

You see, my preferred breakfasts tend to be sugary pastries. They taste great! Healthy? Not so much. Keep me full for a while? Nope.

With this smoothie, I get great taste from two of my favorite fruits, as well as fiber from the ground flaxseed, and protein from the Greek yogurt. And if I slice up the fruit the night before, I can blend the smoothie in about 30 seconds the next morning, faster than I can brew a carafe of coffee.

You can customize this smoothie with your favorite fruits, use any fruit juice or nectar, or flavored Greek (or regular style) yogurt. Have a different flavor smoothie every day!

Peach Mango Breakfast Smoothie by @TheRedheadBaker

Peach-Mango Breakfast Smoothies
 
Serves: 1
Ingredients
  • ⅔ cup diced fresh ripe mango
  • ⅔ cup diced fresh ripe peach
  • ½ cup 1% milk
  • 1 tbsp agave nectar
  • 6 oz vanilla low-fat Greek-style yogurt
  • ½ tsp toasted ground flaxseed
Directions
  1. Place all ingredients in a blender (or tall container if using an immersion blender). Puree for 30 seconds, or until all ingredients are well-blended.
  2. Pour into a glass or travel mug, or refrigerate until ready to drink.
Nutrition Information
Serving size: 1 smoothie Calories: 312 Fat: 1g Carbohydrates: 65g Sugar: 56g Fiber: 3.5g Protein: 11g

Adapted from Cooking Light

Pinot Noir Ice Cream #IceCreamWeek

By Coleen

Turn your favorite brand of pinot noir into a beautiful, dusky purple ice cream! Reduced wine concentrates the flavors of the wine, and sugar balances out the tartness.

Pinot Noir Ice Cream by @TheRedheadBaker for #IceCreamWeek

Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

10497007_10152531870867525_6493490744230426769_o 10505180_10152531871677525_1053351498798526815_o

 

 The Recipe

I was browsing the internet for inspiration for “unusual” ice cream flavors. I don’t know about you, but when I churn ice cream at home, I want to make a flavor I can’t find in the store.

I came across a recipe for red wine ice cream. I’m a huge fan of wine, both white and red, but the beautiful color of the red wine ice cream was mostly what drew my attention.

Pinot Noir Ice Cream by @TheRedheadBaker for #IceCreamWeek

 

So, I grabbed a bottle of my favorite pinot noir, with undertones of black cherries and strawberries. You can use any bottle of wine in this ice cream, it doesn’t have to be outrageously expensive, but it should be something you enjoy drinking.

Reducing the wine prior to mixing the base concentrates the flavors of the wine. Dave also commented that he still tasted the “oakiness” of the wine, something he really enjoyed. This ice cream is amazing on its own but would also taste great with a fruit sauce (particularly one that complements the undertones of the ice cream) on top.

5.0 from 1 reviews
Pinot Noir Ice Cream
 
Ingredients
  • 1 (750 mL) bottle of pinot noir
  • ¾ cup dark brown sugar
  • 2 cups heavy cream
  • 1 vanilla bean
  • 4 egg yolks
  • 1 cup half-and-half
Directions
  1. Pour the bottle of wine into a large saucepot. Set over medium heat, and allow to simmer until reduced to 1 cup of liquid. This took about 90 minutes for me, but it can vary depending on how hot your burner gets, so check it often.
  2. In a medium saucepot, stir together brown sugar and heavy cream. Split the vanilla bean in half and scrape seeds. Add seeds and bean pod to the cream.
  3. Cook over medium heat, stirring constantly, until mixture begins to scald.
  4. Meanwhile, in a small bowl, whisk eggs vigorously until light-colored and slightly thickened..
  5. Remove the vanilla bean pod from pan and temper the hot cream mixture into the egg yolks. Return the egg/cream mixture to pot and place back over medium heat. Cook and stir until mixture thickens enough to coat the back of a wooden spoon. Remove from heat.
  6. Place a strainer over a large bowl. Pour in the 1 cup of half-and-half. Pour in the thickened egg/cream mixture through the strainer to get out bits of cooked egg.
  7. Lastly, stir in reduced wine.
  8. Chill in fridge for at least several hours.
  9. Churn in your ice cream machine according to manufacturer's directions. Scrape churned ice cream into a storage container and place in the freezer to harden.

Ice cream recipe from Jo and Sue

Be sure to stop by all of today’s Ice Cream Week Participants:

We would like to thank you all our readers for joining in the indulgence this week. Ice cream is always best eaten with friends.

Kim and Susan would like to thank all the participants and sponsors for joining in the fun. It’s take a village to make this much ice cream!

See you all next year for Ice Cream Week 2015. Be sure to stay tuned for news about Cookie Week in November and Christmas Week in December. Susan and Kim are always up for fun and food. Chow!

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Chocolate Peanut Butter Ice Cream Sundaes #IceCreamWeek

By Coleen

For day 5 of #IceCreamWeek, I made a homemade version of my favorite sundae from a popular restaurant chain: chocolate peanut butter ice cream sundaes!

Chocolate Peanut Butter Ice Cream Sundaes by @TheRedheadBaker for #IceCreamWeek

Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

10497007_10152531870867525_6493490744230426769_o 10505180_10152531871677525_1053351498798526815_o

 

 The Recipe

I love chocolate. I love peanut butter. Put them together? I’m in heaven. My favorite candy is peanut butter cups. If there’s a way to combine chocolate and peanut butter, you can bet I’ll eat it.

There’s a popular family-friendly restaurant chain that’s known for its ice cream. They have a peanut butter cup sundae. I order it every time I go, which isn’t that often, because the sundae is probably about 5,000 calories. Ok, just under 900. Seriously, it has three scoops of ice cream, peanut butter topping, hot fudge, peanut butter cups, and whipped cream. Honestly, my stomach feels bloated just thinking about it. There really can be too much of a good thing.

But after learning that I can make peanut butter topping at home, I can create my own, smaller version of my favorite sundae. It’s so very simple to make, and keeps well in the fridge.

Chocolate Peanut Butter Cup Sundaes by @TheRedheadBaker for #IceCreamWeek

4.0 from 1 reviews
Chocolate Peanut Butter Ice Cream Sundaes
 
Serves: 4
Ingredients
For the peanut butter topping
  • ½ cup heavy cream
  • ¼ cup sugar
  • ¼ cup light corn syrup
  • 2 tbsp unsalted butter
  • 1 tsp vanilla
  • ½ cup creamy peanut butter (not the natural kind)
For the sundaes
  • 1 pint chocolate ice cream
  • ½ cup hot fudge topping
  • ½ cup mini peanut butter cups
  • Whipped cream
Directions
  1. Make the peanut butter topping: place the first five ingredients in a medium saucepan over medium heat and stir constantly until the sugar dissolves and the mixture is uniform. Remove from the heat and let sit for 5 to 10 minutes. Add the peanut butter and stir until fully incorporated. Pour into a container and let sit at room temperature until fully cooled.
  2. Scoop ½ cup ice cream into each of four bowls. Top each bowl with 2 tbsp of peanut butter topping, 2 tbsp of hot fudge topping, 2 tbsp of mini peanut butter cups, and some whipped cream.

Peanut butter topping recipe from Chow.com

Be sure to visit all of today’s Ice Cream Week Participants:

 
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Coffee and Donuts Ice Cream Sandwiches #IceCreamWeek

By Coleen

Coffee and donuts ice cream sandwiches — your wish for an excuse to eat ice cream for breakfast just came true!

Donuts and Coffee Ice Cream Sandwiches by @TheRedheadBaker for #IceCreamWeek

Welcome to Day 4 of Ice Cream Week 2014! Are you having as much fun as I am?

This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to make satisfy all your Ice Cream Cravings.

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

10497007_10152531870867525_6493490744230426769_o 10505180_10152531871677525_1053351498798526815_o

 

 The Recipe

In a week full of ice cream recipes, I wanted to make at least one outrageous creation. Enter the coffee and donuts ice cream sandwiches. Haven’t you always wished for an excuse to eat ice cream for breakfast? Well, here it is!

I’ve included an incredibly simple no-churn coffee ice cream recipe below, but feel free to use store-bought coffee-flavored ice cream. I used store-bought glazed yeast donuts. Chocolate-glazed could be quite tasty as well. If you’re feeling really adventurous, fry your own donuts!

Donuts and Coffee Ice Cream Sandwiches by @TheRedheadBaker for #IceCreamWeek

It might seem a little redundant to set the ice cream in the freezer to harden, only to take it out to soften again. However, the mixture that comes out of the mixer is too soft to shape with the cutter, and the ice cream will be too hard to cut straight out of the freezer.

At first bite, to be honest, these were REALLY SWEET, probably due to the glaze. If you’re not such a fan of sweet, maybe try an old-fashioned donut instead. But, hey, if you’re going to eat something really outrageous, it might as well be outrageously sweet, right?

Donuts and Coffee Ice Cream Sandwiches by @TheRedheadBaker for #IceCreamWeek

5.0 from 1 reviews
Coffee and Donuts Ice Cream Sandwiches
 
Serves: 4
Ingredients
For the coffee ice cream
  • 1 ¼ cups heavy cream
  • ⅔ cup sweetened condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur
For the sandwiches
  • 4 glazed donuts (or your preferred donut flavor), cut in half horizontally
Directions
  1. Place the heavy cream, sweetened condensed milk, espresso powder and espresso liqueur in the bowl of a stand mixer fitted with a whip attachment. Whip on medium-high speed until soft peaks form, and mixture turns a tan color.
  2. Spread the mixture in an 8x8-inch pan and set in the freezer for at least 4 hours.
  3. Pull the ice cream out of the freezer to soften for 5 minutes. Use a 3 to 3½-inch round cutter (depending on the size of your donuts) to cut four circles of ice cream.
  4. Place a round of ice cream between each of the 4 donut halves. Wrap in plastic wrap and place in the freezer if not eating immediately.

Ice cream recipe from Nigella Lawson

Be sure to stop by all of today’s Ice Cream Week Participants:

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Pumpkin Gelato with Salted Caramel Swirl #IceCreamWeek

By Coleen

Craving a taste of autumn in the summer? Pumpkin gelato with salted caramel tastes like frozen pumpkin pie!

Pumpkin Gelato with Salted Caramel by @TheRedheadBaker for #IceCreamWeek

Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one! Scroll down to the bottom of the post to enter to win!

Here’s what is up for grabs, One Winner Takes All:

10497007_10152531870867525_6493490744230426769_o 10505180_10152531871677525_1053351498798526815_o

The Recipe

So, a few days ago, I posted a poll on my Facebook page, asking when I should start posting pumpkin recipes: now, on September 1st, or September 23rd (the first day of autumn). More than half of the responders voted for now, but quite a few said not until autumn. I thought this recipe was a nice compromise — a summer dessert (ice cream) with the flavors of autumn.

I’m sure you know that gelato looks, well, exactly like ice cream. Same thick, creamy texture. So, how are they different? According to Serious Eats, the three main differences are fat (ice cream is mostly heavy cream and egg yolks while gelato uses mostly milk and fewer, or no, egg yolks); commercially-made ice cream has more air churned into the ice cream than gelato (this is achieved through the speed at which the mixture is churned); and finally, gelato is served at a warmer temperature than ice cream. Since gelato has less fat and less air, it turns into a frozen solid brick.

Pumpkin Gelato with Salted Caramel by @TheRedheadBaker for #IceCreamWeek

Adding the brandy to the gelato is completely optional. Such a tiny amount doesn’t alter the flavor; it’s main purpose is to prevent the gelato from freezing solid. The resulting gelato really tastes like frozen pumpkin pie.

The warm salted caramel turns chewy when it hits the frozen gelato. I’m a big fan of summer, but after eating this gelato, I’m starting to look forward to fall!

Pumpkin Gelato with Salted Caramel Swirl
 
Ingredients
For the gelato
  • 1 cup whole milk
  • ⅓ cup dark brown sugar
  • 2 large egg yolks
  • Pinch of salt
  • 2 tbsp sugar
  • ¾ cup canned pumpkin puree
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ⅛ tsp allspice
  • ½ cup heavy cream
  • ½ tsp vanilla
  • 1 tbsp brandy or dark rum
For the salted caramel
  • ½ cup sugar
  • 3 tbsp unsalted butter, cut into cubes
  • 2 tbsp heavy cream
  • ½ tsp good quality flaked sea salt
Directions
  1. Place the milk and brown sugar in a medium saucepan over medium heat. Heat just until the sugar dissolves. Simmer for 5 minutes (do not boil), then remove from the heat.
  2. While the milk/sugar mixture is off the heat, vigorously whisk the egg yolks, salt and sugar until thick and pale yellow in color. Gradually temper the milk into the egg yolks, then pour the whole thing back into the saucepan.
  3. Cook the mixture over medium heat for about 5 minutes until it reaches 175 degrees, and the custard coats the back of a wooden spoon.
  4. Add the pumpkin and spices, and whisk vigorously until fully blended.
  5. Place the heavy cream in a metal or glass bowl set in an ice water bath. Pour the custard mixture into the heavy cream, add the vanilla and brandy or rum (if using), and whisk until fully combined.
  6. Let sit until the mixture cools, then remove the bowl with the custard from the ice bath, cover and refrigerate for several hours.
  7. Make the caramel: Have a heat-proof glass measuring cup near the stovetop. Place the sugar in the bottom of a heavy saucepan set over medium heat. Stir with a rubber spatula as the sugar melts.
  8. As soon as the sugar is completely melted, carefully add the cubes of butter (the mixture will bubble as you add the butter) and stir until the butter is completely melted and incorporated. Slowly add the heavy cream, stirring to combine. Cook at a boil for about a minute, then pour into the measuring cup. Stir in flaked sea salt.
  9. Allow to cool, then cover and refrigerate until ready to use.
  10. Pour the pumpkin gelato base into the frozen bowl of your ice cream maker. Churn according to manufacturers' directions. While churning, re-warm the salted caramel in the microwave until it is drizzling consistency, but not scalding hot.
  11. During the last minute of churning, slowly drizzle the salted caramel into the gelato.*
  12. Scrape the churned gelato into your preferred freezer storage container.
  13. *ALTERNATIVELY: Scrape half of the churned gelato into your preferred freezer storage container. Drizzle salted caramel over the gelato. Top with the remaining gelato. Swirls will form when gelato is scooped.

Adapted from Saving Room for Dessert and Sally’s Baking Addiction

Pumpkin Gelato with Salted Caramel by @TheRedheadBaker for #IceCreamWeek

Be sure to swing by all of today’s Ice Cream Week Participants:

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Disclaimer: I was not compensated monetarily or with any product(s) for participating in this blogging event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st. See official giveaway rules here.

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