Coffee Ice-cream

Summer is such a fun time! It is my absolute favorite season. We love making homemade ice cream, usually with seasonal fruit, but it seems nothing is ready yet or lacks flavor and I'm not waiting anymore. Impatient? Yes! This is truly the most fantastic coffee ice cream you can find anywhere. I would go head to head with Starbucks Java Chip, and let me tell you that is my ultimate favorite. I rarely buy it unless I'm having a "pick me up" attack, then I buy it and use it in milkshakes, but this could win a blind taste test. I have no doubt.
I use Medaglia D'Oro brand instant espresso coffee. It's an Italian-style espresso coffee that comes in a jar adorned with the colors of the Italian flag and begs to say "buy me! I'm imported!", but it's actually an inexpensive instant espresso that's roasted here in the States, Miami to be exact. Nonetheless, it's fantastic. I also use it to enhance chocolate deserts. If you love coffee, you can't go wrong with this. Give it a go, it couldn't be any easier. I top it with chocolate covered espresso beans from Trader Joe's....how fun is that!

Coffee Ice Cream Recipe

Ingredients

1 cup whole milk, well chilled

3/4 cup sugar
3 Tbsp instant espresso or coffee ( I use Medaglia D'oro Espresso)
2 cups heavy cream, well chilled *
1 tsp pure vanilla extract

Instructions

In a medium bowl, use a hand mixer (or a whisk) to combine the milk, sugar, and espresso powder until the sugar and espresso are dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla. Cover, refrigerate, and chill if the time allows.

When mixture is chilled, turn on your ice cream maker and pour the mixture into the freezer bowl and let mix until thicken according to your maker. I use a Cuisinart and it takes about 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.

*Kim's Notes: I like to use Half and Half in place of the heavy cream. I do not find it takes away from the creaminess and it lightens it up a touch.  Enjoy!

Pizza

My sister-in-law just built a backyard pizza oven. Pretty cool if you ask me...I asked my husband and he said "no way".  I didn't expected a "sure honey, do you want me to get started on it today?" answer anyway so I wasn't disappointed.  This put me on a mission...to bake pizza outside without the luxury and ambiance of an outdoor wood burning oven. I watched an episode of  BBQ Addiction with Bobby Flay that showed him making flatbread on the BBQ, now why didn't I think of that? I still don't understand the technical difference between flatbread and pizza, but from a culinary standpoint, my flatbread pizza was excellent! I made a traditional pizza dough, hand formed 6 oz dough balls into an oval of sorts, and baked it on the grill for a few minutes on each side. Then once the flatbread pizza's were baked enough to handle, we each made our own individual pizza's with our own choice of toppings. It only took another 5 minutes on the grill for the sauce to warm and the cheeses to melt into this wonderful homemade flatbread pizza. Mine was a beautiful pizza with a white sauce made from a basic bechamel with the addition of mascarpone and parmesan cheese. Fresh spinach, artichoke hearts, zucchini, tomatoes and a combination of mozzarella, fontina, asiago, and parmesan cheeses finished off my first masterpiece. I was very happy with the first trial. How fun is that!

Peanut Butter-Chocolate Chip-Oatmeal Cookies

I was visiting my sister-in-law and spied some freshly baked chocolate chip cookies on her stove and my jaw dropped. They were the most beautifully shaped cookie I have ever seen from a homemaker's kitchen. I thought it was the recipe, but in fact it was her technique. Ah-ha, so....I bought a new stone for cookie baking and I love it!

My cookies are baking up as beautiful as can be and now look as good as they taste. I couldn't be happier or more excited. So now I am taking all my old cookie recipes and re-making them to bake on the stone just for fun. I no longer have the spreading issue I had with baking cookies in the past. It seemed that no matter what I tried, whether I chilled the dough or even froze the dough in cute little balls, they would consistently spread and flatten. I tried measuring my flour from every measuring cup I own using both the scoop and sweep method vs. spooning my flour into my cup and sweeping. I switched to weighing flour thinking that might fix the problem since my measuring was in-consistent. I bought new baking powders and sodas thinking mine were just too old. I tried baking on every cookie sheet imaginable including a silpat to no avail. I was so discouraged with cookie baking I turned to other baking. How can somebody who manages to make some pretty fun things not be able to bake a cookie! To think my problem resolved around a baking stone and a lower temp. So far all the cookies on my new stone are baking up 25-30 minutes in a 300 degree oven using a #30 scoop. I get these plump little beauties that I can proudly call my own....not just a relief, but how fun is that!

Peanut Butter-Chocolate Chip-Oatmeal Cookie Recipe

Ingredients

1 cup (1/2 lb.) unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
3/4 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups chocolate chips (12 oz.)
1 1/2 cups quick-cooking rolled oats
1 cup unsalted roasted peanuts, chopped

Instructions

1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.
3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.
4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.
5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Marlene Sorosky Gray, Sunset NOVEMBER 2003

Lulu's Cupcakes - The Hostess Look-a-like

Remember eating the hostess cupcakes as a kid? The smell of the chocolate hitting your nose as you open the package and the anticipation of that first bite of heaven. The sweet marshmallow creme with the light fluffy cake. Did you ever peel off the top ganache and save that for last? Well this is over the top, and no preservatives! I have made these for several occasions and they are always a hit, it's been a while and I had a huge craving....so my excuse?  Graduation party for my nephews!

I think it was the very first issue of the Food Network Magazine that came out years ago with an article on Lulu's Bake Shoppe in Boston who made the most adorable cupcakes including the look-a-like Hostess Cupcakes. I think she was at the forefront of the cupcake craze. How can you look at the pictures in that article and not give it a go? I used my own devil's food cupcake recipe, as there is no other in my opinion, but otherwise followed explicit instructions.  The biggest kick I got out of the whole process was learning that they actually made a piping tip to get that stuff in the middle! How fun is that?

Lulu's Cupcake Recipe

Ingredients

For the Cupcakes: (*Note, I did not use the cupcake recipe, I used my go to found here)

1 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten

For the Filling:

4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache and Icing:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 stick plus 1 tablespoon unsalted butter
2 1/4 teaspoons vanilla extract
1 tablespoon milk
2 cups confectioners' sugar

Instructions

Position a rack in the center of the oven and preheat to 350 degrees. Place paper liners in two 12-cup muffin pans.

Prepare the cupcakes:

Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

Meanwhile, prepare the filling:

Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.

Prepare the ganache:

Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

Recipe from Lulu's Bake Shoppe courtesy of FoodNetwork Magazine