Mounds Bar Ice Cream

Warmer temperatures outside, windows open and the music from the neighborhood ice cream truck made me think of this idea for ice cream.  I’ve had an ice cream drink made out of various liqueurs to taste like a Mounds bar but wanted to try making an ice cream.  The chocolate took over the coconut flavor so I added some coconut into the ice cream.  If you prefer an Almond Joy, just chop up some almonds or use almond slivers to add into your ice cream when it’s in the machine.

 

Mounds Bar Ice Cream

 

1 pint whipping cream

1 13.5 oz can coconut milk

¾ cup sugar

¼ tsp salt

2 tbsp cocoa powder

4 oz Ghiradelli 60# Cacao Bittersweet

1 cup coconut

1 tsp vanilla

 

In a large saucepan, combine the cream, coconut milk, sugar, salt, cocoa powder and chocolate. Stir over low heat until the sugar dissolves.  Remove from heat, cool and place in the refrigerator for a couple hours.  When chilled, add in vanilla and coconut.  Place in your ice cream maker and run per manufacturer's directions.

Dr Pepper Baked Beans

It's time to fire up the grill and what better to have as a side than baked beans.  I made these using Dr Pepper for an unique flavor that works well with all the ingredients.  I used the crock pot but you can make it in the oven also.

Dr Pepper Baked Beans

1# extra lean ground beef
5 slices bacon, cooked, drained and crumbled
1/4 cup onions, diced
1 clove garlic, minced
1/3 cup dark brown sugar
1/2 cup molasses
1 cup Dr Pepper
2 tbsp tomato paste
1 tsp mustard powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1 15 oz can cannellini beans, rinsed and drained
1 15 oz can pinto beans, rinsed and drained
1 16 oz can light red kidney beans

Cook the ground beef.  When it's almost done, add in onions and garlic.  Finish cooking and place in crock pot with beans.  Stir in spices, brown sugar, molasses and Dr Pepper.  Cook for 4 hours over medium heat.

Beef Short Ribs & Gravy With Mascarpone Polenta

There’s nothing better than spending a Sunday doing things you love and having dinner cook itself.  Last Sunday, I made this fall apart it’s so tender short ribs and an easy to throw together Mascarpone polenta.

 

 

Crock Pot Short Ribs & Gravy

1.5# boneless short ribs

12 oz beer, use your favorite

1 cup beef broth

2 shallots, cut in half

Season and brown the short ribs in 2 tbsp of extra virgin olive oil.  Place into the crock pot with the beef broth, beer and shallot.  Cook over medium low heat for 8 hours.  Remove the meat to make a gravy.  In a plastic container with a tight lid, place 2 tbsp flour and ½ cup water.  Put the lid on and shake until the there’s no lumps.  Turn the crock pot on high and stir into the juices.  Return the meat to the crock pot and it should thicken in 10 minutes.  Taste to see if it needs any additional salt and pepper.  Serve over mashed potatoes or polenta.

 

Mascarpone Polenta

3 cups water

½ tsp salt

1 cup polenta

½ cup Mascarpone

½ cup Parmesan, freshly grated

Bring the water and salt to a boil.  Stir in polenta and keep stirring for 3 minutes.  Add in Mascarpone and Parmesan and stir until it’s fully incorporated.

Peach Bellini Jam

Peaches and Prosecco...a match that is made in heaven.  I combined the two a few months ago to make an ice cream topping.  I decided to pair them up again to make jam.  I did not use any pectin.  I just allowed the jam to gently boil until it thicken naturally.  I froze the extra containers instead of canning.

Peach Bellini Jam

2# peaches, I used frozen and thawed
3 cups sugar
1/2 cup Prosecco
2 tbsp lemon juice

Chop the peaches into small pieces in a food processor.  Place in a large saucepan with the sugar, Prosecco and lemon juice.  Bring to a boil, stirring frequently.  Skim off foam from the top.  Continue to boil until it thickens.  Place into containers that you can put in the freezer. Allow to cool completely before putting covers on containers and placing the freezer.

Crock Pot Mashed Apple Sweet Potatoes

This is the easiest side dish and will make the entire family happy.  They'll think they are getting a sweet dish but there is no added sugar in the potatoes.  They are sweetened naturally with the sweet potatoes, apple and apple juice (I used an organic apple juice).  Just a little cinnamon was added in at the end.

Crock Pot Mashed Apple Sweet Potatoes

3 sweet potatoes, peeled and sliced into 1/2" pieces
1 apple, peeled and cut into slices
3/4 cup apple juice

Place the above ingredients into your crock pot and cook over medium for 4 hours, stirring occasionally.  When tender, mashed with a hand potato masher and stir in 1/4 tsp sea salt and 1/2 tsp cinnamon.  

Raspberry Lemon Muffins

I'm still loving the plump, juicy raspberries in the grocery store these days.  I bought another 2 containers....one for baking and another for snaking.  Yesterday I made this moist and tasty muffins with a tangy lemon glaze.

Raspberry Lemon Muffins

2 cups flour
1 cup sugar
1 tbsp baking powder
1 tsp lemon zest
1/2 tsp salt
1/2 cup plain yogurt
1/4 cup canola oil
1 tbsp lemon juice
2 large eggs
1/3 cup milk
1 1/4 cups fresh raspberries

Glaze

2 tbsp lemon juice
1 cup powdered sugar

In a medium bowl, sift together the dry ingredients and lemon zest.  Add in the milk, yogurt, eggs, canola oil and lemon juice.  Fold in the raspberries.  Using an ice cream scoop, place 1 scoop in each cup of a greased muffin tin.  Bake for 22 minutes at 350°.  Let cool.  In a small bowl, mix together lemon juice and powdered sugar.  Spoon over the muffins.  Makes 12 muffins.

Chicken Alfredo

The aroma of garlic and a creamy Parmesan sauce top noodles and chicken in this tasty casserole.  Winter hasn't made it's departure so comfort food was needed to battle the bitter wind and chilly temperatures and what better way than with a cheesy baked pasta dish.

Chicken Alfredo

2 chicken breasts, cooked and shredded

8 oz of your favorite pasta, I used Pasta Artigianale

1 tbsp extra virgin olive oil

1 clove garlic, minced

3 tbsp flour

1 cup milk

1 cup low-sodium chicken broth

1 cup Parmesan cheese

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tbsp parsley

In a medium saucepan, heat olive oil.  Cook the minced garlic in the olive oil for 1-2 minutes.  Stir in 1/4 cup of the milk and whisk in the flour.  Allow to cook for a couple minutes before whisked in the remainder of the milk and broth.  Cook until it thickens and add in seasonings and Parmesan cheese.  Toss in pasta and chicken and pour into a greased casserole.  Top with 1 cup of shredded mozzarella cheese and bake for 30 minutes at 325°.