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

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

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:

a Rafflecopter giveaway
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.

White Russian Milkshakes #IceCreamWeek

By Coleen

Ice Cream Week continues with White Russian Milkshakes — coffee ice cream, whipped cream vodka and coffee liqueur for a frozen twist on the classic cocktail!

White Russian Milkshakes by @TheRedheadBaker for #IceCreamWeek

Welcome to Day 2 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. It’s going to be an epic week full of frozen treats!

This post is a little long, so I won’t be offended if you want to skip right to the recipe, or to the giveaway.

The Giveaway

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’m a big fan of cocktails that involve chocolate, coffee, and/or whipped cream. The White Russian can, depending on the recipe, contain all three. What can make those cocktails even better? Making them into boozy milkshakes!

The White Russian reminds me of the Snowpocalypse of 2010. We got over three feet of snow in one day. We stocked up on food and alcohol, and prepared ourselves to be stuck in the house for several days. Since we couldn’t go anywhere, what was the harm in having cocktails at 1 in the afternoon? We watched bad television, had our cocktails, and had a fun afternoon!

These milkshakes are a great summertime version of that cocktail. If you like yours extra slushy, add a cup of ice to the blender.

White Russian Milkshakes by @TheRedheadBaker for #IceCreamWeek

5.0 from 1 reviews
White Russian Milkshakes #IceCreamWeek
 
Serves: 1
Ingredients
  • 1 cup coffee ice cream, softened
  • 1 shot (1½ oz) coffee liqueur
  • 1 shot (1½ oz) whipped cream-flavored vodka
  • Whipped cream, for garnish
  • Grated semisweet chocolate, or chocolate syrup, for garnish
Directions
  1. Place the coffee ice cream, coffee liqueur, and flavored vodka in a blender. Blend on high speed for about 20 seconds, until well-combined but still thick.
  2. Pour into a chilled glass, garnish with whipped cream and grated chocolate or chocolate syrup.

Adapted from Epicurious

Stop by to visit all our Day 2 Ice Cream Week Participants:


a Rafflecopter giveaway
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.

Raspberry Lemonade Ice Cream Pie #IceCreamWeek

By Coleen

I’m kicking off #IceCreamWeek with a light and fruity no-churn ice cream pie! Raspberry lemonade ice cream pie is the perfect summer treat!

Raspberry Lemonade Ice Cream by @TheRedheadBaker #IceCreamWeek

Welcome to 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 have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us!

This post is a little long, so I won’t be offended if you want to skip right to the recipe, or to the giveaway.

The Giveaway

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

To kick off Ice Cream Week, and since today happens to be National Ice Cream Pie Day, I made a no-churn ice cream pie. Lemon juice and zest give intense lemon flavor, and raspberry puree adds a sweet contrast.

The recipe starts off similar to “real” ice cream, with cooking egg yolks over a double boiler. However, instead of churning, you fold in whipped cream before freezing the mixture. By making the ice cream this way, it doesn’t freeze as hard as regular ice cream, so it’s ready to slice and serve straight from the freezer.

I thought the recipe could benefit from even more raspberry flavor. That can be achieved with using a larger amount of raspberry puree, or by adding a splash of raspberry extract. If you want a pinker color, using more raspberry extract might help, otherwise, add a drop of pink food coloring.

We thought this was a really refreshing summer treat. The creamy sweet-tart ice cream contrasted with the slightly salty, crunchy graham cracker crust. And we didn’t feel full and heavy after eating a not-so-small slice.

Raspberry Lemonade Ice Cream by @TheRedheadBaker #IceCreamWeek

Raspberry Lemonade Ice Cream Pie #IceCreamWeek
 
Serves: 8
Ingredients
  • 1 cup raspberries
  • 2 tbsp
  • 1½ cups whipping cream
  • 1 cup sugar
  • 6 large egg yolks
  • ⅓ cup lemon juice
  • Zest of half a lemon
  • ½ tsp salt
  • Graham cracker crust (storebought or homemade)
Directions
  1. Place the raspberries and 2 tbsp of sugar in a food processor. Process until liquified. Press the liquid through a fine-mesh sieve to remove the seeds, discard the seeds and leftover pulp. Refrigerate until ready to use (can be made up to a day in advance).
  2. Beat the whipping cream until soft peaks form; refrigerate until ready to use.
  3. Place the remaining cup of sugar in a the bowl of a stand mixer. Set the bowl over, but not touching, simmering water. Add the egg yolks, lemon juice, lemon zest and salt. Whisk constantly until thick and fluffy and the sugar dissolves.
  4. Take the mixture off the simmering water and place it on a stand mixer. Beat with the whip attachment until doubled in volume and cool to the touch.
  5. Stir a quarter of the whipped cream into the egg mixture. Fold in the remaining whipped cream quickly but gently, to retain the whipped texture. Then fold in the raspberry puree.
  6. Scrape the mixture into the graham cracker crust and freeze for at least 8 hours.

Recipe adapted from Kitchen Simplicity

Make sure you swing by for a scoop from each of today’s Ice Cream Week Participants:

 

Other Blogs participating later this week:

Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We’re very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.


a Rafflecopter giveaway
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.

French Toast with Blackberry Sauce

By Coleen

Treat yourself to an indulgent breakfast: rich French toast topped with blackberry sauce! Garnish with a dollop of whipped cream or a sprinkling of confectioners sugar. 

French Toast with Blackberry Sauce by @TheRedheadBaker

Child-free mornings are meant for indulging: extra sleep, and leisurely, “grown-up” breakfasts. What’s a grown-up breakfast? Pretty much anything that takes longer than 30 seconds in a microwave to cook.

Normally, we go out for brunch when Liam spends the weekend with his grandparents. But as I’m between contract jobs, we opted to cook a special breakfast at home: French toast with blackberry sauce.

The blackberry sauce mostly came about because we had a package in the fridge that needed to get used up. I had intended to leave it on the “chunky” side, with bits of whole blackberry in it, but when I squeezed the lemon juice into the sauce, a lemon seed found its way in, so I had to strain the whole mixture to get it out.

French Toast with Blackberry Sauce by @TheRedheadBaker

This was such a treat. Typical breakfasts lately have been a cup of coffee, and whatever I could grab in between making Liam’s breakfast, getting Liam ANOTHER cup of milk, stopping the dogs from eating whatever bits of breakfast Liam drops in his lap, turning on an episode of Thomas the Tank Engine for Liam, need I go on?

There was a bit of leftover blueberry sauce after all the French toast had been eaten, and it solidified into jelly when refrigerated, which was delicious when smeared on a slice of regular toast.

Bonus? Any leftovers freeze beautifully, and cook up in less than 30 seconds in the microwave for when the toddler comes back home.

French Toast with Blackberry Sauce by @TheRedheadBaker

French Toast with Blackberry Sauce and Whipped Chevre
 
Serves: 4 (2 slices each)
Ingredients
For the blackberry sauce
  • 1½ cups (7.5 ounces) fresh blackberries
  • 3 tbsp water, divided
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • ½ tsp vanilla extract
  • ¼ of a lemon
For the French toast
  • 8 thick slices of white bread, stale
  • 4 eggs
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
Directions
  1. Place the blackberries, 2 tbsp of water, and the sugar in a saucepan. Simmer over medium heat, stirring occasionally, for 5 minutes.
  2. Grate the zest of the lemon, then squeeze the juice through your palm (to catch any seeds) into the saucepan. Stir well.
  3. In a small bowl, stir together the cornstarch and the remaining tablespoon of water. Add to the saucepan, and cook for about a minute.
  4. Pour the mixture through a fine-mesh sieve into a bowl, pressing down on the solids with a spatula. Discard seeds and any remaining pulp. Stir the vanilla extract into the sauce. Set aside.
  5. In a shallow, wide mixing bowl, whisk together the eggs, whole milk, vanilla and cinnamon.
  6. Preheat a griddle to 300 degrees. Dip each slice of bread in the egg mixture for 5 seconds, then flip and soak second side for 5 seconds. Then place on the griddle. Repeat for each slice of bread. Cook until browned on the bottom, then flip and cook until second side is browned.
  7. Serve 2 slices per person, topped with blackberry sauce and whipped chevre.

 

Small-Batch Vanilla-Plum Preserves {no canning required} and a giveaway

By Coleen

Plums contain lots of natural pectin, so making preserves is easy! Vanilla-plum preserves make a delicious topping for your breakfast! 

Small-Batch Vanilla-Plum Preserves by @TheRedheadBaker

I first heard about these vanilla-spiced plum preserves YEARS ago in an issue of Food Network Magazine. I saved the recipe, and have been dying to make it ever since.

That said, I’m a little intimidated by canning. And I was hesitant to invest money in all the necessary equipment. So, it’s been filed away ever since, gathering dust.

I had a few jars here and there, but they were meant to hold small batches of homemade condiments and spice mixes; they were not suitable for canning. I featured one of those Kilner jars in my Homemade Sriracha post, and the distributor of those jars, Pacific Merchants, contacted me to offer a gift card to give away to my readers.

Small-Batch Vanilla-Plum Preserves by @TheRedheadBaker

I was trying to decide what to make in conjunction with the giveaway that could feature one of their products. That was when I discovered that if you plan to consume preserves relatively soon after you make them, you don’t NEED to go through the canning process!

A non-canned batch of preserves will last about 3 to 4 weeks in the refrigerator. This recipe makes about a cup. I use about two tablespoons per bagel, or per two slices of toast, so this will last me through 8 breakfasts.

These preserves were so tasty, I want to make another batch (and maybe I’ll finally jump into canning, so I can make a big batch!). I thought they would be tart, but they were just the right amount of sweet. I loved the subtle vanilla aftertaste.

Pacific Merchants $50 gift certificate giveaway

Pacific Merchants has offered a $50 gift certificate to one lucky reader of The Redhead Baker. Not into canning? Pacific Merchants sells so much more! Acacia wood serving bowls, trays and utensils; fermenting crocks; placemats; and more! If you’re interested in cooking (which you probably are if you read my blog), then there’s something for you.

Simply scroll down to the bottom of this post and enter to win! The only required entry is to leave a comment on this blog post; all others are optional, but provide you with additional chances to win!

In addition, anyone who reads this blog can get 15% off their purchase at PacificMerchants.com by using the code Redhead15!

Small-Batch Vanilla-Plum Preserves by @TheRedheadBaker

4.8 from 5 reviews
Small-Batch Vanilla-Plum Preserves {no canning required}
 
Ingredients
  • 6 small ripe plums, skin on, cut into 1-inch pieces
  • ½ cup sugar
  • 2 inches of vanilla bean
  • 3 inches of cinnamon stick
  • Juice of ¼ of a lemon
Directions
  1. Place half of the plums in a medium, non-reactive saucepan with the sugar. Split the vanilla bean in half, and scrape out the seeds. Add the seeds and the vanilla bean halves to the plums with the cinnamon stick and lemon juice.
  2. Set the saucepan over medium heat and bring to a simmer. Let simmer, stirring occasionally, for 10 minutes, until the plums begin to break down and the mixture boils.
  3. Add a candy thermometer to the mixture, and if it's not already, bring the mixture to 220 degrees (the point at which the mixture will gel when cooled).
  4. Let the mixture cool for 30 minutes. While the mixture cools, soak one 8-ounce (or two 4-ounce) glass storage jars in hot water (putting hot preserves in cool glass jars can cause the glasses to break).
  5. Return the plum mixture to a boil, and add the second half of the plums. Reduce the heat to a simmer, and cook for another 5 minutes, until the newly-added plums are very tender. Fish the cinnamon stick and vanilla bean halves out with tongs.
  6. Remove the glass jar(s) from the hot water and wipe dry. Use a funnel to fill the jar(s). Wipe any spilled preserves from the neck of the jar(s). Twist the lid(s) on, and let the jars cool on the counter for about two hours, then place in the refrigerator. Use within 3 to 4 weeks.

Recipe adapted from Food Network Magazine

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Disclosure: Pacific Merchants is supply the $50 gift certificate as prize for this giveaway. I was not compensated with cash or products for conducting this sweepstakes.

Giveaway Terms & Conditions

  • Odds of winning depend on total number of entries received
  • Giveaway ends at 11:59 p.m. Eastern Time on Sunday, August 17, 2014
  • Winner will be selected at random by the Rafflecopter widget
  • Winner will receive one (1) gift certificate valued at $50 to be redeemed at http://www.pacificmerchants.com
  • Prize must be claimed within 7 days or it will be forfeited, and another winner chosen
  • Prize can only be claimed by an individual age 18 or older with a US address
  • Official giveaway rules can be found here

Oven-Dried Cherries #SundaySupper

By Coleen

Savor the flavor of sweet summer cherries all year long! Make dried cherries in your oven, then keep them in an airtight container for a taste of summer, even in the winter!

Oven Dried Cherries by @TheRedheadBaker for #SundaySupper

There are so many reasons that summer is my favorite season: warm weather, long days full of sunshine, swimming, barbecues, flip flops, and abundant fresh produce.

Sadly, summer doesn’t last forever, at least not in Pennsylvania. The weather will begin to cool down, the days will get shorter … then things will get downright miserable. NOT looking forward to winter, can you tell?

Oven Dried Cherries by @TheRedheadBaker for #SundaySupper

Sure, there are some fruits and veggies that you can buy “out of season,” but they don’t always have the same flavor as in-season produce, and they’re also usually more expensive. So today’s #SundaySupper is all about saving that peak flavor.

I actually came across this recipe earlier in the summer. Whole Foods had their annual cherry fest, selling cherries for $2.99 a pound. Cherries normally sell for about $6.99 a pound, so this was definitely a steal! I came home with 12 pounds of cherries!

Between Dave, Liam and I, we polished off half of those cherries in about a week! I sent another two pounds to daycare with Liam for Snack Share Wednesday. I used another two pounds for other recipes. I was left with about a pound and a half of cherries that were getting precariously close to the end of their shelf life. Then someone told me I could dry them in my oven!

If you want to try it on your own, you’ll need to choose a day that you’ll be home all day. Oven-drying has to be done “low and slow,” so it takes a while. But you’ll be left with dried fruit just like you buy in pouches at the grocery store that will keep very well in an airtight container. Grab a handful whenever you need a quick taste of summer!

Oven Dried Cherries by @TheRedheadBaker for #SundaySupper

5.0 from 3 reviews
Oven-Dried Cherries #SundaySupper
 
If you don't have an oven-safe wire cooling rack, you can dry the cherries directly on the silicone baking mat or parchment paper, but the cherries will need an additional two hours in the oven.
Ingredients
  • Fresh cherries (1 lb of pitted cherries will yield about 4 oz of dried cherries)
Directions
  1. Preheat oven to 200 degrees. Line a baking sheet with a silicone baking mat or parchment paper, then place an oven-safe wire cooling rack over top.
  2. Remove the pits and stems from the cherries, and space them evenly on the wire rack.
  3. Place in the oven for six hours.
  4. Remove and allow to cool completely on the wire rack.
  5. Transfer for an airtight container to store.

Drying method from The Kitchn

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Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

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Raspberry Swirl Pound Cake #CookbooksandCalphalon

By Coleen

Fresh raspberry puree creates a pretty pink, fruity swirl inside this tender, buttery pound cake.

Raspberry Swirl Pound Cake for #Cookbooks&Calphalon

My foodie friend, Colleen from Souffle Bombay, was thinking about just what cookbook it was that made her fall in love with cooking recently, then she decided to ask the same question to a number of her foodie friends, myself included, and #CookbooksandCalphalon was born! Enjoy 17 food bloggers stories as well as the recipes that go along with them as we celebrate our love of cooking and the perfect pairing of Cookbooks and Calphalon!

My story? Well, I like food. Making it, eating it, sharing it. And since a career in the culinary industry didn’t work out, I started this blog to share my love of cooking and baking.

I’ve always liked food. As soon as I was old enough, I was the designated birthday-cake-baker in my family (yes, that included my own). I was a bookworm kid, and you would be just as likely to find me with my nose in a Babysitters’ Club book as my mom’s tattered old Betty Crocker cookbook.

Raspberry Swirl Pound Cake for #Cookbooks&Calphalon

That old cookbook had recipes for just about everything, from appetizers to drinks to main dishes to desserts. One of the first things I made out of that cookbook was pound cake. The recipe below is not from that book, as it’s long-since fallen apart. But it does remind me of my early baking attempts.

Pound cake got its name because when the recipe was first developed in the 1700s, it was made with a pound of butter, a pound of flour, a pound of eggs, and a pound of sugar. Yikes!

The recipe has been refined since, and the ratios altered, and new flavors added. This one uses the juice of fresh raspberries to create a pretty pink swirl, and adds a mild raspberry flavor. If your raspberries are not very ripe, you can add a small splash of raspberry extract to enhance the raspberry flavor.

#Cookbooks&Calphalon First Prize

This wouldn’t be complete without a fun giveaway for you to enter—you can’t cook without cookware and you can’t use cookware unless you can cook, right? So when you’re done drooling over this pound cake, take a moment to scroll to the bottom of the post and enter our awesome Cookbooks and Calphalon Giveaway!

Also, now through September 1st, Calphalon is celebrating couples! From the first meal they create together in their new home to the meal they share on their 25th anniversary, couple cook up memories! The cookware they choose serves as the foundation for which these “Couples Cooking” memories are made.

#Cookbooks&Calphalon Second Prize

Calphalon wants to recognize these #CouplesCooking moments by asking couples to share pictures of the meals they cook together for a chance to win $1,000 in Calphalon cookware! Calphalon is inviting couples to post photos of the meals they prepare with their significant other on Calphalon’s Facebook page. To enter, couples will be asked to share why the dish is unique or special to them and use the hashtag #CouplesCooking. How fun is THAT?

Follow the #CookbooksandCalphalon fun on social media for great recipes, tips and more and good luck in BOTH giveaways!

Raspberry Swirl Pound Cake for #Cookbooks&Calphalon

5.0 from 3 reviews
Raspberry Swirl Pound Cake
 
Ingredients
  • 3 tbsp whole milk
  • 3 large eggs
  • 1½ tsp vanilla extract
  • 1½ cups (5¼ oz) sifted cake flour
  • ¾ cup sugar
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 13 tbsp unsalted butter at room temperature
  • 3 oz fresh raspberries
Directions
  1. Preheat oven to 350 degrees. Spray an 8x4-inch loaf pan with nonstick cooking spray.
  2. In a small bowl, lightly whisk together the milk, eggs and vanilla.
  3. In the bowl of a stand mixer, mix all the dry ingredients (flour through salt) on low speed until combined (about 30 seconds).
  4. Add the butter and half the egg mixture, and beat on low speed until all dry ingredients are moistened, then beat on medium speed for 2 minutes. Scrape down the bowl.
  5. Add half of the remaining egg mixture, beat for 20 seconds, and scrape down the bowl. Add the last of the egg mixture and beat for 20 seconds.
  6. Remove ½ cup of the batter and place in a small mixing bowl. Press the raspberries firmly through a fine-mesh sieve with a rubber spatula until you get a tablespoonful or so of thick juice. Add to the reserved cake batter and mix until well-combined.
  7. Scrape ⅓ of the vanilla batter into the prepared pan. Add half of the raspberry batter down the middle, and use a butter knife to swirl with the vanilla batter. Add another ⅓ of the vanilla batter on top, then scrape the rest of the raspberry batter down the middle, and swirl again. Top with the remaining vanilla batter and smooth it out with a knife or spatula.
  8. Bake for 45 to 50 minutes, until a toothpick inserted in the middle comes out clean. Cool for 10 minutes on a wire rack, then remove the cake from the pan to cool completely.

Adapted from Rose Levy Berenbaum’s “Perfect Pound Cake” (found in The Cake Bible)

Don’t forget to check out the other #CookbooksandCalphalon recipes! 

Cooking:

Baking:

Drinks:

a Rafflecopter giveaway
Disclosure: I was not compensated to write this post with money or products to write this post. Thanks to Page Street Publishing and Calphalon for offering fun prizes!

Southwestern Turkey Burgers

By Coleen

Have a healthier barbecue — lean ground turkey burgers flavored with chili powder and roasted poblano peppers, dressed with chili-spiced mayo.

Southwest Turkey Burgers by @TheRedheadBaker #CLBlogger

In summertime, we usually end up having burgers at least once a week. And since I prefer to use 85/15 ground beef (85% meat/15% fat), well, those calories can add up. And that’s before you smother them in melty cheese.

I made this recipe a little reluctantly. My only past experience with turkey burgers was … less than yummy. It was flavorless and dry. Unlike beef burgers, turkey burgers must be cooked all the way through for safety reasons, which contributes to the dryness.

But I’ve been on a chili powder kick lately, and I just couldn’t pass these up. I’ve been spicing everything up with chili powder, ancho chili powder, chipotle chili powder …

Southwest Turkey Burgers by @TheRedheadBaker #CLBlogger

These burgers are the complete opposite of flavorless and dry. Chili powder and roasted poblano peppers add tons of flavor. The original recipe called for regular chili powder, but I use chipotle chili powder, because I prefer the smoky flavor.

The burgers are topped with mayo mixed with yet more chili powder, which adds more moisture. The original recipe does not call for any cheese, and we didn’t miss it at all. If you want to add some, a slice of Colby Jack, or some crumbled ricotta salata would be delicious!

Green poblano peppers are on the milder end of the chili pepper spectrum, so don’t worry about using gloves or removing the seeds before roasting.

We served these with Trader Joe’s frozen fire-roasted corn, but they would also be great with some baked sweet potato fries.

The original recipe contains 320 calories, 8.5 g of fat, 27 g of protein, 32 g of carbohydrates, and 2.6 g of fiber. I didn’t alter the recipe very drastically, so the recipe as written below probably isn’t too far off from that. That’s about half the fat of a typical homemade beef cheeseburger!

Southwest Turkey Burgers by @TheRedheadBaker #CLBlogger

Southwestern Turkey Burgers
 
Serves: 4
Ingredients
  • 2 poblano chiles (about ½ pound)
  • ½ oz plain bread crumbs, plus more if needed
  • ¼ cup 1% milk
  • ½ tsp chipotle chili powder, divided
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp ground red pepper
  • 1 lb lean ground turkey breast
  • Cooking spray
  • 2 tbsp mayo
  • 4 whole wheat hamburger buns, split and toasted
  • 4 slices plum tomato
  • 4 iceberg lettuce leaves
Directions
  1. Set broiler to high. Cut the tops off the peppers and split them in half. Line a baking sheet with tinfoil, then spray with nonstick cooking spray. Place peppers, skin-side down, on the baking sheet and broil for 5 to 10 minutes.
  2. Place the peppers in either a brown paper bag, or in a large bowl covered with plastic wrap. Let sit for 15 to 20 minutes. Peel the skins off the peppers, then dice.
  3. Combine bread crumbs and milk in a large bowl and set aside for 5 minutes. Then add ¼ tsp chili powder, cumin, salt, black pepper, red pepper, ground turkey and diced peppers. Gently combine, then divide into four ½-inch thick patties.
  4. Spray a grill or skillet with nonstick cooking spray and cook burgers for about 3 to 5 minutes per side, until a thermometer reads 155 degrees. Remove from the grill or skillet and let rest for a few minutes, to allow carryover cooking to finish the burgers.
  5. While the burgers are resting, stir together the mayo and the remaining ¼ tsp of chipotle chili powder. Spread the mayo on one half of each of the buns, then top each with a patty, tomato slice and lettuce leaf.

Recipe slightly adapted from Cooking Light

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