Feb 5th, 09
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It’s World Nutella day today, thanks to the wonderful hosts this year Ms Adventures in Italy, Bleeding Espresso.
Last year I created the wonderful Butternut Squash with Nutella sauce, this year I decided to get good use out of my ice cream maker so I whipped up some yummy nutella ice cream. This ice cream is the perfect chocolatey hazelnutty ice cream, I think next time I would add some mix-ins as I like some crunch in my ice cream.
Nutella Ice Cream (Inspired From: Kitchen Chick)
- 1 cup nutella
- 3/4 cup granulated sugar
- 1 cup whole milk
- 1 – 1/3 cups heavy cream
- 2 tsp vanilla extract
Combine the Nutella and sugar until smooth. Add the milk. Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla.
Place in your ice cream maker and let it run for 20-25 minutes. Let it sit in a freezer overnight.
Dec 28th, 08
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The last of our Christmas cookies, it took me a while to get around to posting.
What baking day is complete without the gingerbread men, or in the case a gingerlady and man 
. These are simple to whip together and let chill while you work on everything else.
Gingerbread Men (From:My Mom)
Sift together the flour, baking powder, ginger, nutmeg, cloves and cinnamon; set aside.
In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide the dough into 3 pieces, pat down to 1 1/2 in thickness, wrap in plastic wrap,refrigerate for at least 3 hours.
Preheat oven to 350. On a lightly floured surface, roll the dough out to 1/4 inch thickness. CXut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Dec 27th, 08
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I know, I am late. I promised this blog giveaway a few weeks back, but we just got busy. We had an exciting new family memberjoin our family and she has taken a lot of time. I still have in the kitchen but just haven’t taken the time to site down and update my blog.
I have two more Progresso “Perfect Recipe” gift basket. You will receive the below basket. Included in this basket is a free coupon for Progresso Broth, a recipe card holder, recipe box and wicker basket, as well as a set of serving spoons and a spoon rest.
There is two ways to win…
- First is to post a comment in my blog telling me why you love my blog
- Second is to post on your blog about the giveaway and then posting a comment on my blog with a link to yours.
You have until midnight December 31st 2008 to post. I will announce the winners on the 1st.
Dec 19th, 08
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I know you have probaly seen these on every blog already this year, we make these EVER year. Personally they are my least favorite cookie but my mom really enjoys them so we make them every year.
I am also submitting this to this months tasty tools event. I think everyone uses a baking sheet in the month of Dec! This is the same recipe we use every year, but I wanted to post it along with all our baking.
Peanut Butter Blossoms (From: Better Homes and Gardens New Cook Book)
- 1/2 c. shortening
- 1/2 c. peanut butter
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 t. baking powder
- 1/8 t. baking soda
- 1 egg
- 2 T. milk
- 1 t. vanilla
- 1 3/4 c. all-purpose flour
- 1/4 c. sugar
- Herseys Kisses
Beat shortening and peanut butter with an electric mix 30 seconds. Add the 1/2 c. sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla. Beat in as much flour as you can. Stir in any remaining flour.
Shape dough into 1-inch balls. Roll balls in the 1/4 c. sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack and let cool
Nov 21st, 08
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I was so excited when I got this months cookie recipe in my e-mail, I have been searching for the ultimate chocolate chip cookie recipe and I was excited to have a reason to try one!
These are AMAZING cookies, they had wonderful flavor are extra chocolatey and just overall wonderful, this will be my new standby chocolate chip cookie recipe. I also found although these are wonderful gooey and chocolate out of the oven, they are even better once cooled.
The Ultimate Chewy and Soft Chocolate Chunk Cookies (From: In The Sweet Kitchen By: Regan Daley)
- 1 cup unsalted butter at room temp
- 1 cup tightly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tsps. pure vanilla extract
- 3 cups plus 2 tbsp. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped
Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.
In a bowl of an electric mixer, or stand mixer with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
Sift the flour, baking soda and salt together in a small bowl. Add the dry ingrdients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for small cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don’t get inhaled immediately they may stored airtight at room temperature for up to one week.
ENJOY!
