Biscoff Ice Cream

I have a new obsession. I might be a little behind on the current food trends but I don't care! I am seriously in love with this stuff. I have heard and known about it for a while now, but just recently found what grocery stores in my area sell the stuff. In case you haven't figured out what I'm talking about my new love is Biscoff! I love the stuff so much that I made my husband take me to the grocery store for our date night just so I could buy some! If you haven't tried it yet I highly suggest that you do. My favorite is the Crunchy Biscoff Spread. The creamy is really good to, so if your grocery store only carries the creamy you will be ok. Just know that the crunchy is even better. For those of you that may have no idea at all what I'm talking about Biscoff spread is basically a delicious cinnamon type cookie that has been ground up into a peanut butter like spread. This way you can have little bits of cookie on everything imaginable! I will say that my favorite things to have it with are apples, crepes (I will most likely post a recipe soon for this), and of course this ice cream! Ever since I realized I could get Biscoff locally I have been wanting to make ice cream out of it. I fist tried a traditional ice cream base but decided with this one that I totally prefer a custard base. The custard totally makes the ice cream smoother and creamer. It also makes it so it doesn't get rock hard in your freezer. All in all I just hope that you are inspired to go out and get your own Biscoff spread and start your own obsession!

Biscoff Ice Cream

Ingredients:

2 cups heavy whipping cream
4 cups milk
8 egg yolks
3/4 cup sugar
1/2 cup Biscoff Spread
12 Biscoff Cookies (optional)

Directions:
In a medium saucepan combine cream and milk. Warm over medium heat until milk mixture starts to be foamy on top and hot.

 In a separate bowl combine egg yolks and sugar. Whisk until well combined. Mix in Biscoff spread. This mixture may be a little thick. If it is too thick to properly stir mix in 1/4 cup of the hot milk mixture.

 Once Biscoff  is mixed into the egg mixture you want to temper the egg mixture. While stirring egg mixture pour 1 cup of the hot milk into the egg mixture. Mix well.

Take the egg mixture and slowly pour it back into the saucepan with the remaining hot milk. Make sure you stirring the milk while you pour. Continue stirring and cooking the mixture for several minutes until the mixture becomes thick and will coat the back of a wooden spoon. Remove from heat and pour into a heat proof bowl.

 Let cool at room temperature for a few minutes. Take some plastic wrap and place it right on top of the custard. This will ensure that you don't get a "crust" on top of your custard. Place bowl in the fridge and let cool for several hours or overnight.

When ready to make ice cream pour cooled custard into a blender and blend for 30 seconds. I honestly don't know why this helps but it seems to make the ice cream smoother and creamier. Now pour the custard into your ice cream maker and freeze according to the manufacturer's directions. When your ice cream is almost done crumble the 12 Biscoff cookies into the ice cream and let it process for a few more minutes. When the ice cream is done you will have little bits of cookies throughout your ice cream. Try and not eat all the ice cream by yourself. This will be tough! Enjoy!

Sprinkle Rimmed Cups

 I found this idea in one of my searches as I was planning a bridal shower. I instantly fell in love with these cute cups (and the straws to be quite honest). I loved that there was a simple way to jazz up everyday drinking glasses or plastic cups for that matter. I also loved that they were so easy! I honestly don't know which site I first saw this idea on but there are many out there with similar ideas. They are so cute and I think kids would love to drink anything out of them. I also think kids would love to help you make them! I'm a kid at heart and really want to drink a milk shake out of one of these right about now.

Sprinkle Rimmed Cups

What you need:

1/2-1 cup white chocolate
1/2 - 1 cup colored sugar crystals or sprinkles of your choice
Cups (any kind will do)
Super cute straws (optional)

Directions

Melt white chocolate in a microwave safe bowl. Microwave in 30 second intervals until white chocolate is melted. Pour sprinkles in a separate bowl. Take a cup and dip the rim of the cup in the white chocolate then dip it in the sprinkles. Set aside and let chocolate and sprinkles harden. Repeat with remaining cups. I made mine a few days in advance. Once the white chocolate and sprinkles were hardened I stacked the ups carefully and placed them in a zip lock back just to make sure nothing weird happened to them. Voila! They are that easy.

Lemon Bars

Besides good old chocolate chip cookies and boxed brownies lemon bars were probably the first dessert I made on a regular basis. I think I started making them when I was in high school. I have a deep love for citrus which I often forget. Then I make some citrus dessert again and I remember. Don't tell my husband (the chocolate fanatic) but sometimes I think I might take a lemon bar over something chocolatey. I absolutely love the refreshing taste and the slight tang that goes with them. I saw a recipe a while back that called for using an entire lemon (peel and all) in the lemon bars. I already have a delicious recipe for lemon bars so I kind of disregarded it, but ever since that day I have had this desire to use an entire lemon in my lemon bars. Well this time I decided that I was going to try it! I didn't remember the site that I first saw the recipe, but I found one that also used a whole lemon. I kind of took what he did and combined it with the recipe I already had. The result was a tangy, lemony, almost perfect lemon bar. I don't think there is anything I would change. These lemon bars aren't for the mild lemon bar lover. These are real lemon bars and will knock your socks off!

Lemon Bars
One 9X13-inch pan

Crust
2 cup flour
1/2 cup powdered sugar
1/2 teaspoon salt
14  tablespoons melted butter

Lemon Topping
1 lemon, organic or unsprayed
2 cup sugar
6 tablespoons freshly squeezed lemon juice
4  large eggs, room temperature
1/4 cup flour
1/2 teaspoon baking powder
3 tablespoons (45g) melted unsalted butter

Optional: powdered sugar, for serving

Directions:
1. Preheat the oven to 350ºF (180ºC).

2. Overturn an 9X13-inch pan on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. The smooth it as best you can.

3. In a medium bowl combine all the dry ingredients for the crust. Once combined add the melted butter and mix until combined.

4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.

5. Bake the crust for 15- 20 minutes, or until it’s deep-golden brown.

6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.

7. Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, flour, baking powder, and 3 tablespoons (45g) melted butter, and blend until smooth. (A few tiny bits of lemon pieces are fine if desired. I wanted mine nice and smooth.)

8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.

9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.

Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month, letting them come to room temperature before serving.

Recipe Source: Adapted from David Lebovitz

Homemade Hamburger or Hot Dog Buns

 I have been wanting to post this recipe for quite a while. I love making my own breads and such, but hadn't considered making my own buns until recently. The first time I used the recipe I made hot dog buns. I thought it would be fun. I made them a little large (it took 1 1/2 dog to fill the bun) but I still loved them. My second time making them I did hamburger buns. This time I used all white whole wheat flour. We loved these too! You could totally make a bunch and freeze them, then whenever you are having hamburgers or hot dogs just pull a few out and you are done. I might not ever go back to buying hot dog or hamburger buns again!

Homemade Hamburger or Hot Dog Buns
(using a Bread Maker)

Ingredients

• 1 1/4 cups milk, slightly warmed
• 1 beaten egg
• 2 tablespoons butter
• 1/4 cup white sugar
• 3/4 teaspoon salt
• 3 3/4 cups flour *
• 1 1/4 teaspoons active dry yeast

Directions
(hamburger buns, if you want hot dog buns. cut 'em to that shape)

1. Place all ingredients in pan of bread machine, according to manufacturer's directions.
2. Select dough setting.
3. When cycle is complete, turn out onto floured surface.
4. Cut dough in half and roll each half out to a 1" thick circle.
5. Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
6. Place on greased baking sheet far apart and brush with melted butter.
7. Cover and let rise until doubled, about one hour.
8. Bake at 350° for 9 minutes.Note: Oven temperatures vary so check after 9 minutes to see if done. Mine took about 13 minutes until they were nice and golden brown on top.
9. I like to brush on some more melted butter when they are hot and fresh out of the oven.

*Note: I have also used all purpose flour and whole wheat flour and both work great! With the whole wheat flour use a little less. I find that it absorbs more moisture so you don't need quite as much.


Recipe Source: Craving Comfort

Crémé Brûlée

I am on a dessert kick lately. I just can't help it! Desserts are by far my favorite things to make! I fell in love with Crémé Brûlée. I had it at a local restaurant and became slightly obsessed. I went out and bought a little crémé brûlée kit that had the ramekins, and the small little kitchen torch (my favorite part). I do slightly love fire, so when I say the torch is my favorite part I'm not really joking. I would have to be honest and say that the torch comes second only to eating the finished crémé brûlée. There are many recipes that call for straight cream in this recipe but I prefer using half cream and half milk. I don't feel like it compromises the flavor at all, but isn't quite as heavy or greasy feeling.

Crémé Brûlée

Total Time: 3 hr 30 min

Prep: 15 min

Inactive: 2 hr 15 min

Cook: 1 hr 0 min

Yield: 6 servings

Ingredients

• 1 quart heavy cream (I prefer 2 cups heavy cream and 2 cups milk)
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided
• 6 large egg yolks
• 2 quarts hot water

Directions

Preheat the oven to 325 degrees F. 

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.


In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.


Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.  If you don't have a torch you can place them in the oven on broil but watch them very closely for they will burn very quickly.

Recipe Source: Adapted slightly from the Food Network

Reese's Pieces Rice Krispies Treats

A while ago a friend and I were talking about Rice Krispies treat. I kind of really enjoy them. She told me that she loves them with Reese's Pieces in them. Ever since that conversation I have been wanting to make them. I had never had them with Reese's Pieces in them, but I love Reese's Pieces so I figured how could I go wrong? Well after making them I really can say they might be my new favorite way to have Rice Krispies!

Reese's Pieces Rice Krispies Treats

Ingredients:

4 tbsp (56g) butter
5 cups (225g) mini-marshmallows
5 cups (152g) Rice Krispies cereal
1 cup Reese's Pieces candy

Directions:
Melt butter in a large sauce pan over low heat (don't try and speed up this process they will turn out better if you stick with the low heat). Add marshmallows to the melted butter. Continue cooking over low heat until the marshmallows are completely melted. Add Rice Krispies cereal and stir until marshmallow/butter mixture is evenly distributed. Add the the Reese's Pieces and stir gently until they are evenly distributed. Pour into a greased 9X13 inch buttered pan. With a buttered spatula or a piece of wax paper gently press mixture down into the pan until it is fill the pan and is mostly flat on top. If you desire you can sprinkle more Reese's Pieces on top and gently push down on them to get them to stick. Allow to cool approximately 10 minutes then cut into desired size pieces with a buttered spoon. Enjoy!

Mini Corn Dog Muffins

I'm still a kid at heart. I actually love most foods that children like.  Hot dogs and corn dogs are one of those foods that children often like. I have actually loved hot dogs since I was a young child. To be honest hot dogs were one of the few things that I actually ate when I was young. My poor mom would have to go to special places to find foods that I would actually eat. Well these little corn dogs are definitely something I would have and still enjoy eating. I love that they are baked. It make these a little healthier.

 

Mini Corn Dog Muffins

Ingredients:
1/4 cup melted butter (4 TBS)
1/4 cup sugar (I use 1/4 cup minus 1 tbs because I don’t like my cornbread very sweet)
1 egg
1/2 cup buttermilk
1/4 teaspoon baking soda
1/2 cup cornmeal
1/2 cup all purpose flour
1/4 teaspoon salt
3-4 all-beef hot dogs, cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees.
2. Combine butter and sugar in a medium mixing bowl and whisk to combine. Add egg and whisk to incorporate. Add the buttermilk and whisk to incorporate.
3. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Slowly whisk into the wet ingredients.
4.  Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
5. Bake for 8-12 minutes, or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Note: I halved the original recipe. You can easily double this if you want more :)
Makes 18-24 mini muffins (original recipe says 24 but I can only get 18 out of the batter)