Meet Your Maker.

I was never a fan of "homemade" ice cream when growing up.  We used the old fashioned ice cream makers with ice and salt, even the earliest hand crank version.  Don't get me wrong, I ate it and I have some good memories surrounding the few occasions that warranted the work. 

It was just too icy and soupy for me.  Then there was that strong fake vanilla extract flavor.  Blech.

We love ice cream and the best ones are upwards of $5 a pint these days.  Enter the Cuisinart Mix It In Ice Cream Maker!  You can use it for soft serve, add toppings and even for hard scoops!

I won't deny, my first attempt at ice cream wasn't great.  It wasn't terrible, but it wasn't great.  I learned a lot!  For example, when you return the custard to the stove - the cooking happens quickly!  I also changed up my recipe a little bit.

Basic Vanilla Ice Cream

1-1/4 c.  Half and Half

3/4 c. Heavy Cream

6 Egg Yolks

3/4 c. Sugar

1/2 tsp. Salt

2 tsp. Vanilla Bean Paste

Over medium heat, warm Half and Half and Cream until scalded (just before boiling point).  While the cream is heating, whisk together the egg yolks and sugar until pale yellow and smooth.  Stir in salt. 

A small amount at a time, add the scalded milk to the yolk mixture, continuously whisking (or use your stand mixer on low) so that no lumps form.  If you are nervous about this step, start small.  Once about half of the cream mixture has been worked into the eggs, pour the yolk mixture into the saucepan with the remaining cream.  Add the vanilla and salt.  Continue to cook until it has thickened slightly and coats the back of the wooden spoon. 

Secret Weapon: King Arthur Flour's Vanilla Bean Paste

Remove the pan from the heat and pour into a container to cool.  Once cool enough, cover and place in fridge overnight.  

When you're ready, pour the cream base into your machine and follow directions.

Easy and delish!

There are no pictures of the finished product, well, because we ate it!

Philip's Weekend Bagels

When you live in a region with a particular type of food, it's easy to take it for granted!

I remember when I moved to NY from Indiana.  One day at work, I turned to a co-worker and said,  "Where can I get a good tenderloin sandwich?"  The blank stare on her face made me realize that I was living in a land without my beloved breaded pork tenderloin sandwich!  

We are now back in Indiana and there are tenderloins available on every corner.  I've probably only had 3 or 4 in the two years we've been back, but just knowing they are there is what matters!

It didn't take long before the local bagel shops weren't cutting it for us.  They weren't like the chewy bagels we had grown to love.  They were more like rolls with a hole in them and seeds on top!  

Thus began my foray into creating the perfect bagel recipe.  We had some stumbles along the way, but now I'm able to turn these babies out with my eyes closed.  If you fail the first few times, don't give up.  Chances are you won't end up with inedible product, but you will get a feel for the dough and that's the hardest part.

Here's a horribly filmed and produced video of the process!

Philip’s Weekend Bagels

This recipe calls for specific flours available through King Arthur, but you could make it with 3 cups of your favorite bread flour.  The results will not be a true chewy bagel, but it will still be delicious!

Dough:

2 cups King Arthur Unbleached Bread Flour

1 cup Sir Lancelot High Gluten Flour

1 ½ teaspoons Salt

2 tablespoons White Sugar

2 tablespoons Non-Diastatic Malt Powder (Optional, but highly recommended.  It’s the secret!)

2 ¼ teaspoons Instant Yeast (If you use Active Dry yeast, proof it in water with the sugar)

1 to 1-¼ cups Warm Water

Topping Options:

Minced Onion, Caraway Seeds, Poppy Seeds, Sesame Seeds or Coarse Salt.  I use the Everything Topping from KA Flour!

Egg Wash:

1 Egg White

1 tablespoon Cool Water

Boil:

Large pot of water

2 tablespoons Non-Diastatic Malt Powder (or 2 each of Brown Sugar and Baking Soda)

Combine flours, salt, sugar, Non-Diastatic Malt Powder and yeast into mixer with dough hook attachment (or stir together in large bowl).  Add 1 cup of warm water until dough comes together, it will be smooth and not sticky.  If the dough isn’t coming together, add a little more warm water until it does.  Using the dough hook or by hand, knead for 5 – 7 minutes. 

Let rise in bowl, loosely covered with cling film, for one hour.  The dough will swell and smooth out, but it will not double.  Divide the dough into equal pieces for 6 large bagels or up to 10 small bagels.  (I weigh my dough and then portion it, by weight, into 8 pieces.)  Roll each portion into a ball and flatten slightly.  Rest for 30 minutes. 

Place dough in fridge for up to 24 hours. *

When you’re ready to bake, remove from fridge and rest for 30 minutes.

Poke a hole into each dough ball and twirl on your finger to create a 1 ½- to 2-inch hole.  Place on parchment or silpat lined baking sheet and rest for 1 hour. 

Preheat oven to 375˚.  Combine egg white and water in small bowl, set aside.

While dough is resting, bring a large pot of water to a steady, low boil.  Stir in 2 tablespoons Non-Diastatic Malt Powder (or Brown Sugar or Baking Soda).  Drop bagels into water and boil for 30 seconds on each side.  Drain on a clean towel and return to lined baking sheet.   When all bagels are boiled, brush lightly with egg wash and then sprinkle on your desired topping. 

Bake for 12 minutes, rotate pan and bake for another 10 – 15 minutes or until bagels are golden.             

* It is not necessary to retard the dough in the fridge, but it allows the flavor to develop and it makes a delicious bagel.  It also helps if you want hot bagels early in the morning because there’s less work to do!  If you want to bake your bagels right away, just go ahead and make your holes and continue on to your 1 hour of resting before boiling. 

Variations:

Cinnamon Raisin:  Use brown sugar instead of white sugar, add up to 1 tablespoon good cinnamon and ½ cup raisins, which have been soaked and well drained.   (What?  Rum soaked, you say?  Maybe!)

Jalapeno Cheddar:  Add a minced Jalapeno and ½ cup of shredded Cheddar. 

Chocolate Chip:  Use brown sugar instead of white sugar, add ½ cup mini chocolate chips.  

Peanut Butter Pretzel Chip Cookies

I am on a cookie craze!  Today, I came up with these little numbers.


I know that Chocolate Chip Cookies are the most favored cookie in all the land, but they have never been one of my favorites.  I think I've finally realized that I either like a very basic cookie - sugar or shortbread, or a crazy cookie full of things like candy and pretzels!  

Peanut Butter Pretzel Chip Cookies

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 cup butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup creamy peanut butter

1 teaspoon vanilla extract

2 large egg

1 (12 ounce) package milk chocolate chips
1 cup thin pretzels, broken into small piece

1 cup Reese’s Pieces

Directions:

Heat oven to 350 degrees F.

Combine flour, baking soda and salt in small bowl.  In large mixer, beat butter and both sugars until creamy.  Add peanut butter and vanilla extract .  Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips, pretzels and candies. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 6 minutes and switch pans on racks.  Back for 5 – 6 more minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Crispy Chocolate Peanut Butter Cookies

I've had a real hankerin' to bake cookies recently.  Not so much a hankerin' to eat them, but the desire to bake is strong in this one.  Unfortunately, after they are finished, the desire to inhale them is not far behind.

Lots of "new" cookie recipes are running around out there.  You know, not just chocolate chip or peanut butter or snickerdoodles.  Of course, I'm not talking about those quinoa raisin nut types either!  I'm just not there yet, folks.  

My main problem with recipe searching is that I never find quite what I want.  My stuffed peppers and bagels will attest to this.  Most creations never make it to paper, though.  Some shouldn't.  This time, though, I had a winner.

Crispy Chocolate Peanut Butter Cookies

Make sure you have this stuff:

2 sticks Unsalted Butter Softened

1/2 cup White Sugar

1-1/2 cup Brown Sugar, Packed

1 cup Peanut Butter (I used creamy.  Chunky would work.)

2 whole Large Eggs

1 Tablespoon Vanilla Extract

1-1/2 cup All-purpose Flour

1/2 teaspoon Baking Soda

1 teaspoon Baking Powder

2 teaspoons Salt

1-1/2 cup Regular Oats

1-1/4 cup M & M's

1-1/4 cup Chocolate Chips

3 cups Rice Krispies

Then do this with it:

Preheat oven to 350 degrees.

Cream butter with sugars until smooth, add peanut butter and mix until combined.  Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt.  Alternate adding flour mixture and oats into the creamed butter until combined, but not over-mixed.  Add candies and chocolate chips using “stir” cycle or by hand.  Finally, stir in Rice Krispies at the very end, mixing until just combined.  Do not over mix!

Use a large spoon or cookie scoop to scoop dough onto a cookie sheet.   Bake 11 – 13 minutes until golden.  Take to work the next day.

Shout out to Pioneer Woman's Monster Cookies, Gaby Dalkin's Dad's Kitchen Sink Cookies and Paula Deen's Monster Cookies for inspiration.

The Brooklyn Bridge

I stumbled on this amazing picture of the Brooklyn Bridge today.  These are painters, working on the cables of the suspension bridge.  I don't know who took it back in 1914, but kudos them!  It made me think of the fascinating history of the bridge and those who built it.

Construction started in 1870 and was completed in 1883.  It crosses the East river, linking Manhattan and Brooklyn.

The bridges designer sustained an injury in the beginning building process and subsequently passed away.  He passed the job of building the bridge to his young son.  The son also sustained injury and was unable to supervise the construction.  His wife, Emily Warren Roebling, stepped in learning mathematics and acquiring unique knowledge of bridge construction.  The legend is that she cared for her husband during the day and, at night, went to oversee the construction of the bridge.

It was opened 130 years ago and almost 150,000 vehicles still cross the bridge each day.

Here's a picture I took of the bridge when I lived in NY.  What looks like scaffolding below the bridge was a temporarily art project of waterfalls constructed below the bridge.

I've often heard that the limestone used in the construction of the Brooklyn Bridge is the famous Indiana Limestone.  However, I think this is a common misconception.  Perhaps a mix up with the Empire State Building and Flatiron Building which DO feature Indiana Limestone.

A funny side note, the Sherman Minton bridge that crosses the Ohio River between Kentucky in Indiana was completed in 1962 and had to be closed in 2011 for extensive repairs.  The Sherman Minton bridge carried about half the number of vehicles per day.  I think that they could have used Emily Warren Roebling.

Cake Batter Truffles!

I saw a few recipes online that lead me to this little number.  It's a winning combination of a few different recipes.


Firstly, let me just tell you - these are SO good.  I took them to a holiday party last night and they were a huge hit.

Cake Batter Truffles

1 box yellow cake mix

1 stick unsalted butter, softened

¼ tsp. vanilla

¼ c. sugar

2 – 3 tbls. milk, half & half or cream

2 tbls. candy sprinkles, divided

1 package vanilla candy coating

Cream together butter, sugar and vanilla with electric mixer.  Mix in entire box of yellow cake mix.  Add milk 1 tbls. at a time until you have a stiff dough.  (The temperature and humidity of your house will depend on what you need, so it might change each time you make the recipe.)  Stir in 1 tbls. candy sprinkles.

Roll dough into ¾” balls and chill for at least 15 minutes.  You could make these a day ahead, but you would want to cover them.  Once you are ready to coat, remove from fridge and allow to rest for about 15 minutes. If you try to coat super cold middles with warm candy coating, they will expand and crack.  NO GOOD!  

Melt vanilla candy coating and coat the cake batter balls, immediately topping with remaining sprinkles.

J. Nichols Clay Botanicals Facebook Page Giveaway!

Wow!  Jimy Nichols is giving away a Primrose valued at $150.  That's a lot of scratch!


You can gain entries by sharing the Facebook Page!  The new fans you recruit "like" the page and cast a vote for you.  


Here's his website:


http://jnicholsclaybotanicals.com/ 


Here's the rules:


http://jnicholsclaybotanicals.com/index_files/Page286.htm