Vanilla Ice Cream
I followed the recipe at Cooking Classy, but added 2 teaspoons of Vanilla Bean Paste.
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1/4 cup corn syrup
- 2 cups heavy cream
- 1 cup whole milk
- 2 tsp Vanilla Bean Paste
How to Make It
- Mix the cornstarch and sugar together in a big pot.
- Add the heavy cream.
- Add the milk.
- Add the corn syrup
- Cook on med to medium high heat, but watch it.
- Let it boil for a minute.
- Pour it into a bowl.
- Cover ice cream mix with parchment paper, so it doesn’t get a skin.
- Put in the fridge for 1 1/2 hours.
- Take out of fridge, put in freezer for 30 min-to 60 minutes.
- Take mixture out of freezer.
- Put ice cream mixture into ice cream maker, turn it on, freeze it till it turns into the texture you like.
- Freeze the leftovers.
White Chocolate Chip Macadamia Nut Cookies
(adapted from The America’s Test Kitchen Cooking School Cookbook)
I made these cookies for my Dad on Father’s Day. He is technically my step-dad, but he practically raised me growing up because my mom remarried when I was very young and I lived with him and my mom until I went to college.
- 1 3/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 14 Tbsp. butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp. salt
- 2 tsp vanilla
- 1 whole egg
- 1 egg yolk
- 1/2 bag white chocolate chips
- 3/4 cups roasted unsalted macadamia nuts
How to Make Them
- Preheat Oven to 375 degrees F
- Mix flour and baking soda together.
- Brown 10 tablespoons of the butter in a skillet.
- Pour the browned butter into a different bowl than the flour.
- Add rest of the butter, sugars, vanilla, salt and eggs to the melted butter mixture.
- Stir the butter mixture until there are not any lumps.
- Add the flour in slowly and mix until just incorporated, don’t stir it too much.
- Add the white chocolate chips.
- Add the macadamia nuts
- Scoop out about 2 to 3 Tablespoons of cookie dough.
- Roll them into balls.
- Place them on parchment paper on a cookie sheet.
- Bake them for about 10-12 minutes. You want a soft center.
- Take them out of the oven.
- Cool on a cookie sheet.
My other Dad was not around for Father’s Day this year (he was out boating) but I gave him some Banana Nut Muffins before he left for his trip.
My grandpa is my third father, but I didn’t get to see him on Father’s day this year. I plan on taking him some cherries from my cherry tree, hopefully this week.
I am so lucky to have so many great men in my life, especially my husband.
I didn’t make my hubby anything because I was so busy baking up a storm for everyone else. I am sorry honey!!!
(adapted from Jordan Marsh’s Blueberry Muffin Recipe)
1/2 cup butter
3/4 cup sugar (His recipe called for 1 1/2 cups, but I like a less sweet muffin)
1 1/2 tsp vanilla
1/2 cup whole milk
2 cups flour
1/2 tsp salt
2 tsp. baking powder
2 cups wet blueberries
A little sugar to put on top of the muffins too.
How to Make Them
- Preheat oven to 375
- Cream softened butter with sugar.
- Mix dry ingredients in a separate bowl.
- Add eggs to butter mixture.
- Dump the dry ingredients into the butter mixture.
- Add vanilla and milk.
- Stir gently, till just mixed.
- Wash blueberries, drain.
- Dust wet blueberries with flour
- Add blueberries to batter and gently fold in.
- Oil a muffin tin.
- Scoop the batter into the muffin tin.
- Sprinkle sugar on the muffins.
- Bake for 20 minutes until brown, and a fork comes out clean after a muffin is poked with it.
I will definitely make this my go to blueberry muffin recipe. It was good, not overly sweet, not overly cake-like. I think it just found a permanent spot in my favorite recipes.
Short Bread Cookies (Williams Sonoma)
My neighbor said they would be her crack for the next few days and she is hiding them from her kids!
2 cubes butter (left on the counter till soft)
1/4 cup sugar
1/4 cup powdered sugar
2 tsp vanilla
1 1/2 cups all purpose flour
1/4 tsp salt
How to Make Them
- Turn on the oven to 300 degrees fahrenheit.
- Mix the butter in a mixer with both types of sugar until fluffy.
- Add the vanilla, salt, and flour, till just mixed in.
- Pour into an 8 inch square pan.
- Smoosh it down and sprinkle some sugar on top.
- Bake for 60 minutes till browned.
- Take it out and cut it while it is still hot.
- Let it cool before you eat it.
A note to the reader on perfection and making excuses (or really a note to me).
Remember, a kitchen does not have to be perfect to blog about food. I procrastinated for a year, because I thought I needed to be a better food photographer, a better writer, a better web-designer, a better cook-well I decided I don’t.
The purpose of this blog is to embrace imperfection, and live life in a raw, authentic way.
Well below is a photo of my authentic kitchen, no illusions!, This is what my kitchen looks like when I cook. It is not big, not new, but it is mine, and I am grateful for it. This is the room in my house I love, because I spend the most time in this room cooking for my family, and I think this is a labor of love.
Day by Day–Decision by decision is how I am approaching my creative endeavors of expressing myself through this website, and blog.
I hope I get to a place where I am helping others be brave in little moments throughout their days.
Do I someday want an open kitchen? Yes. I would love a remodel. But what I have right now is enough, and I am grateful for it. So my food posts begin. No more excuses.
Lime Aid recipe inspired from Stella Parks on SeriousEats.com.
1.5 cups Sugar
3 cups Water
I cut the limes. Then I juiced the limes. Then I cut the rinds. Added the sugar and rinds together, stirred every so often for 45 minutes, until the sugar melted—not the whole three hours as stated in her recipe. Poured lime juice and water in the bowl of sugary rinds, then strained out the lime rinds. I blended with a bit of ice, and to dilute it a little. This recipe can totally be self-adjusted depending on how sweet or tart you like your limeade.
Honestly, I don’t think I am a homemade limeade kinda’ gal. Don’t get me wrong, the recipe is great. I am just not sure it is worth my time to make it for my child’s Limeade stand. Maybe for a backyard bbq of close friends, but next time I think I will just buy frozen concentrate for my son’s entrepreneurial projects.
Club Soda Waffles
Below you will find a Waffle Recipe I tried from a Skillshare class I took when I was recovering from surgery.
I have to say I think I am more of a fan of buttermilk waffles. (I will have to do a post on them next time).Nevertheless, I made them and took pictures of them, so I better damn well blog about the whole experience, because then I can check it off my list, and then I feel so much more accomplished. And remember this blog is about feeling happy, and peaceful, and accomplishment does that for me.
But the waffles are a good recipe to go to if you are out of milk, or buttermilk. You can go straight for the extra bottle of club soda you have lying in the cupboard, and make these waffles, and they will definitely be better than cold cereal, or leftover pizza, but maybe not as good as my buttermilk waffle recipe I will post soon.
So without anymore waiting, I present to you my first try with Club Soda Waffles.
Waffle Recipe from Doug and Kelsi Klembara’s “Create a Food Story: Cook, Photograph and Share Your Favorite Recipe” on Skillshare.
Doug and Kelsi’s Club Soda Recipe
- 2 cup flour.
- 3 teaspoons baking powder.
- 1/2 teaspoon salt.
- 1 egg
- 12 oz. club soda
- 1/2 cup oil
- Berries if you please.
Mix the dry ingredients, and then mix the liquid ingredients into the dry ingredients. Yay, you are almost done.