This is a wonderful summertime dessert ~ chocolate covered potato chip ice cream. I've loved chocolate covered potato chips ever since that I found them at a local candy store. I've used them as gifts, a cure for PMS, you name it - these are wonderful. I've been trying to come up with ideas for out of the ordinary ice creams and I decided to combine 2 of my favorite treats.
Chocolate covered potato chips
This is enough for the ice cream. Double if you want to use them for snacking or gift giving.
1 cup milk chocolate chips
1 tsp shortening
a couple handfuls of ripple potato chips, I use Old Dutch brand because they are a stronger chip and you need that for dipping
Melt together chips and shortening in a microwave safe container. Immerse potato chip and tap on side of container to get off excess chocolate. Place on a parchment lined baking sheet. Refrigerate for a hard set.
Chocolate covered potato chip ice cream
2 cups heavy cream
1 cup whipping cream
3/4 cup sugar
1 vanilla bean, split and scraped
1 1/2 cups chocolate covered potato chips, broken into small pieces
Mix together creams, sugar and vanilla bean per your ice cream makers instructions. Right before it's finished, add in chocolate covered potato chips and mix just long enough so they are evenly distributed throughout ice cream.
I've spent most of the weekend making comfort foods that I grew up watching my mother make and recipes that I've found in cookbooks. This is something different that I wanted to create. It falls in the comfort category ~
Honey Wheat Bread
1/2 cup whole wheat flour
2 cups bread flour
1/2 cup dry milk
1 tsp salt
2 1/4 tsp active dry yeast
3 tbsp honey
2 tbsp butter or honey butter, melted and slightly cooled
1 cup warm water
Put all the ingredients into your bread machine or mixer. I put on dough setting, remove, and allow to rise in a regular bread pan. I also used honey butter instead of regular butter.
Either bake in your bread machine or in oven at 325° until golden brown.
My 2nd attempt at creating a peach coffee cake is much better than the first and the recipe is a keeper.
Peach coffee cake
1 stick butter, softened
1/2 cup sugar
1/4 cup dark brown sugar, packed
2 large eggs
1/2 cup sour cream
1 tsp vanilla
1/4 cup buttermilk
2 large peaches, pitted and thinly sliced
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark brown sugar, packed
5 tbsp butter, melted
1/2 tsp cinnamon
1 dash nutmeg
3/4 cup flour
Cream butter and sugars. Add in eggs, sour cream, buttermilk and vanilla. Add in 1 1/2 cups flour, baking powder, baking soda and salt. Put in a greased 9 x 9 square pan or spring-form pan.
Blot peach slices with a paper towel and line top of batter evenly.
In a small bowl, mix together 5 tbsp of melted butter, 1/2 cup dark brown sugar, 3/4 cup flour, cinnamon and nutmeg. When blended, sprinkle in crumb size bits over the peaches.
Let slightly cool before cutting.
Baking Time: 50 minutes at 325°F
Yesterday I got a Cuisinart ice cream maker. They said it makes a few other things too and maybe I'll actually veer away from ice cream in a couple months. I would have tried this last night but it had sat my front porch with the temperatures in the nineties and I didn't think the basket would freeze soon enough.
Today I had a request from A Year on the Grill for more peach recipes. This is the first ~
Peach Ice Cream
3 large peaches, peeled and diced
1/2 cup peach preserves
1 cup Mini Nilla Wafers, pureéd
1 cup whipping cream
2 cups heavy cream
1/2 tsp vanilla
2 large eggs
1 cup sugar
In a food processor, blend Mini Nilla Wafers first. Remove and then put in peaches. Puree. Add peach preserves to the peaches and give a quick whirl.
In a large bowl, mix together lightly whisked eggs, creams, sugar and vanilla.
Put all ingredients in ice cream machine and follow their directions.
It was more of a soft-serve since my dinner was 2 heaping tablespoons of peanut butter and a vitamin pill. The rest is in the freezer for tomorrow...I will be back for more soon because it was an excellent first attempt at a new food adventure.
I will pick up more peaches tomorrow. I'm working on a peach coffee cake recipe and the one I tried last weekend wasn't worthy of blogging.
Popped Motorhead Kiss of Death in and made some pepperoni popovers. Usually I make these in a mini cupcake pan but today I used a mini popover pan.
Pepperoni Popovers
1 cup flour
1 cup milk
1 cup cheddar cheese grated
1 large egg
1 tsp baking powder
1 tsp oregano
1/2 tsp basil
1/4 tsp garlic powder
1 1/2 cups pepperoni, diced
Combine all ingredients except for pepperoni and mix well. Add pepperoni and let sit for for 15 minutes.
Fill mini muffin cups 3/4 full and bake until golden brown.
Cooking Time: 20 minutes at 350°F
Back to peaches now...
I had a case of bakers block entering into this weekend and I mentioned it to a friend who suggested I make recipes with peaches. My mind took off at speeds the would make a Nascar driver envious. Here's the first batch of creations ~
The first thing I made was peach syrup. I had always wanted to try making my own syrups for pancakes and waffles so this was the perfect opportunity.
Peach Syrup
20 ounces frozen peaches, I used organic
2 cups water
1 cup powdered sugar
1 tsp cinnamon
1 tbsp corn starch
2 tbsp cold water
Slice peaches as thin as you can. Place in a large saucepan with the water, sugar and cinnamon. Bring to a boil. Reduce heat and allow to simmer for 20 minutes. Combine cornstarch and cold water and slowly add into hot peach syrup. Bring back to a boil and cook until thick. Use either hot or cold.
Peach Waffles
1/3 cup butter, softened
1/2 cup sugar
2 large eggs , lightly beaten
1 cup milk
1/4 cup peach juice
1 tsp vanilla
1 large or 2 small peaches, peeled and sliced thin or diced
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
Cream together sugar and butter. Add eggs. Add remainder of liquids. Gradually add in flour and baking powder, salt and cinnamon..Bake in a greased waffle iron according to manufactures directions.
It's 5:40 and I could have easily turned on the lights inside an hour ago. Another tornado watch which hopefully doesn't turn into another warning. Once a week is enough for me to spend quality time in the basement.
This is an easy recipe. I think I got the seasonings just right on my second attempt. Last week I used sliced peaches instead of the preserves and it didn't add enough flavor. My cat approves of it (he didn't have the spicy part, just the moist insides).
Spicy peach chicken
4 Chicken breasts -- boned and skinned
1 7 oz chipotle peppers in adobo sauce
1/4 cup peach juice
1/2 cup peach preserves
Put everything into a large plastic bag that zips and let marinate at least for one hour. I marinated for four hours. Grill until cooked. Be careful these do have a tendency to like to burn.
Servings: 4
Well I'm off to watch the weather. Have a safe evening wherever you are.
My strawberry dessert turned out really well. I was torn putting it into my cookbook program whether to classify it as an appetizer, dessert or snack. I chose snack.
Strawberry & Brie Toast
1 sourdough submarine bun
1 cup strawberries, sliced
1/4 cup dark brown sugar, packed
1 tsp cinnamon
6 oz brie
Slice sourdough bun in half and butter generously. Top with half of cinnamon and brown sugar mixture. Bake for 5 minutes at 350°F.
While that is baking, stir the remaining cinnamon mixture into sliced strawberries.
Take bread out of oven and top with brie and return to oven until gently melted. Remove from oven, slice into 8 pieces and top with strawberries.
OK I'm off to work out for awhile since I'm all carbed up from pasta and bread. Have a good evening!
The storm last night left behind high humidity with high temperatures so it was a good day for cooking in the comfort of central air. I'm not complaining since the storm didn't produce any tornado sirens going off so all is good. Twice in one week would have been a little much.
Ricotta Meatballs
1 lb ground beef, extra lean
1 lb ground pork
1/2 cup ricotta cheese
1 large egg slightly beaten
1/3 cup Panko bread crumbs
1 tbsp Italian seasonings
salt and freshly ground black pepper to taste
Mix all of the ingredients together until completely blended. I chose to bake them because of the large quantity but you can also fry them. Mine baked for 40 minutes and then I let them cook for another half hour in my favorite pasta sauce.
Serve on your favorite pasta and top with freshly grated Parmesan cheese.
Makes 26 good sized meatballs
Bake for 40 minutes at 350°F
I'm off to create dessert with strawberries...
Nothing screams summer more than the temperature topping 90 degrees and corn on the cob, well in this case corn off the cob.
Fried Corn & Pancetta
4 ears sweet corn
3 oz pancetta
1 tbsp butter
salt and pepper to taste
Slice the corn downward from the cob. I place it in a bowl so kernels aren't flying all over the kitchen counter.
Cut pancetta slices in half and cook until almost crispy and then drain on paper towels. Remove half of drippings from pan. Add in corn and butter and cook for 10 minutes. Stir often. Crumble pancetta and add back into pan.
Salt and pepper to taste.
Good and almost completely healthy :-)
And made on the grill ~
Blackberry Brie Bites
15 Fillo Baking cups
15 blackberries (fresh or frozen)
blackberry seedless jam
brie
Cut up brie into small pieces and place at bottom of filo shell. Place a blackberry on each piece of brie. Cover with 1/2 tsp of blackberry seedless jam.
Bake in oven or on grill for 10-15 minutes.
