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frozen treats
Showing posts with label frozen treats. Show all posts
Showing posts with label frozen treats. Show all posts
Friday, February 13, 2015

Anise-scented Ice Cream w/ Candied Fennel Seeds

Friday, February 13, 2015

Anise-scented Ice Cream w/ Candied Fennel Seeds

Anise-scented Ice Cream with Candied Fennel Seeds
What’s Galentine’s Day? Oh, it’s only the best day of the year. Every February 13th, Leslie Knope and her lady friends leave their husbands and their boyfriends at home and just kick it breakfast style. Ladies celebrating ladies. It’s like Lilith Fair, minus the angst. Plus, frittatas!

Today, some of my food blogging lady friends and I have done just that. We've left our husbands and boyfriends at home, and we're kickin' it around the table, sharing stories of other awesome ladies who have inspired or influenced us in some way over the years. I don't think any of us will go as far as Leslie's 5000 word essay today, but...

Today, I'm remembering my grandma (my dad's mom). I never got the chance to know her as an adult, since she passed away when I was a freshman in high school. Fortunately, I have lots of good memories of her through the years. Red-headed, fiesty (that combination of Irish and Native American blood running through her veins made sure that was a trait), independent, and opinionated as all get out.
Monday, December 29, 2014

"Oh Fuuuuudge" Pops + 8 other dishes inspired by A Christmas Story | #FoodnFlix

Monday, December 29, 2014

"Oh Fuuuuudge" Pops + 8 other dishes inspired by A Christmas Story | #FoodnFlix

"Oh Fuuuuudge Pops" inspired by A Christmas Story for #FoodnFlix
I know Christmas is over, but I'm guessing I'm not the only one with a tree still twinkling in the corner. And since I had a hard time getting in the spirit this year, it's only been up for about a week now. We'll probably take it down on New Year's eve. In the same spirit, I'm bringing you a bit of an afterthought (though not really, because it was planned) today—what's four days in the grand scheme?

Now, I say it was planned. It's true. You may remember me mentioning earlier this month that I was hosting the current round of Food 'n Flix with my pick, A Christmas Story. I didn't actually make the entries due until yesterday, so I knew I'd be posting food with a bit of holiday inspiration behind it after the fact. And can I just say, I had so much fun coming up with something inspired by the movie!

I actually had a hard time narrowing it down. This is one of those movies that I watch at least once (usually more) every December; the whole family does. And I've been doing it for 30 years. I'll go ahead and call it a tradition. Though it's not a typical "foodie" flick, there is plenty of inspiration throughout. From the most basic inspiration, the holiday itself, to actual movie scenes. I'm not going to lie, the meatloaf and mashed potatoes that make regular appearances at the Parker's dinner table left me hungry for some good comfort food. Even the pot of red cabbage boiling on the stove got me thinking (you'll see a salad featuring red cabbage soon that I almost used for this post).
Saturday, April 19, 2014

Black Garlic Chocolate Chunk Ice Cream #NationalGarlicDay

Saturday, April 19, 2014

Black Garlic Chocolate Chunk Ice Cream #NationalGarlicDay

Black Garlic Chocolate Chunk Ice Cream
The day that I've been promising you for the past 4 or 5 years has finally arrived. The day that I share with you a big bowl of GARLIC ICE CREAM! I've made a few garlicky desserts in my day. One that I've mentioned, but never actually shared with you, Pineapple-Garlic Upside Down Cake (imagine roasted garlic cloves in place of the maraschino cherries). And then couple of years ago, I shared an Apple Spice Cake with Roasted Garlic and Honey-Poached Garlic Sauce.

I can't help it, I'm drawn to the unusual!

But not only the unusual, as pretty much anything with garlic is good in my book. My old standby and perennial favorite is Chicken with 40 Cloves. Garlic Soup in pretty much any form is also something that I can't get enough of. One of my favorite treats is topping a round of Brie with as many roasted garlic cloves as I can fit on top, and then sliding it into a hot oven until the brie is soft. Give me that, a loaf of crusty bread, and a bottle of wine...good lawd, call it a day.
Wednesday, September 11, 2013

Strawberry Cheesecake Pops {#SummerOfThePopsicle}

Wednesday, September 11, 2013

Strawberry Cheesecake Pops {#SummerOfThePopsicle}

Strawberry Cheesecake Pops {#SummerOfThePopsicle} | www.girlichef.com
Well, summer is winding down.  Though summer doesn't seem to realize that...it's been mid to upper 90's so far all this week.  And today is not the exception.  So yeah, summer is supposed to be winding down.  But it's not going without a fight.  I prefer to believe that that's because it hasn't seen enough popsicles yet!  I can hardly argue with that.

Yes, today is Wednesday.  And during this Summer of the Popsicle, Wednesday has meant that a guest-popsicler would be stopping by to share a tasty creation with us.  And after 15 amazing weeks of even more amazing guests, I'm jumping in with a pop of my own!  I decided to nestle myself...and these ice pops I've been sitting on all summer long (wouldn't that be a glorious mess)...into this Wednesday slot.

Now, it's funny.  I've been testing out new ice pop, popsicle, and paleta recipes all summer long, but this is one I made way back towards the end of May.  At the beginning of summer.  And since then, I've noticed a trend.  A CHEESECAKE POPS trend!  Must be something in the air this year.  Three of my guest popsicles have shared cheesecake-inspired frozen pops.  Even more people have linked some up to the Summer of the Popsicle.
Wednesday, August 28, 2013

Turtle Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: Barefeet In The Kitchen}

Wednesday, August 28, 2013

Turtle Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: Barefeet In The Kitchen}

Who's Holding the Stick: Rah-rah-sis-boom-bah...it's Wednesday!  My favorite day of the week all summer long, because I invite one of my talented blogging friends to take over my space...and they come in full-force.  Bearing popsicles!  So today, please help me welcome Mary from Barefeet In The Kitchen!
Turtle Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: Barefeet In The Kitchen} | www.girlichef.com
When Heather from girlichef invited me to guest post for her Summer of the Popsicle series, I immediately had visions of popsicles running through my head. I couldn't resist the chance to come up with a truly indulgent treat.
Turtle Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: Barefeet In The Kitchen} | www.girlichef.com
I started with creamy cheesecake ice cream, swirled caramel into it and then froze the mixture into popsicles. Once frozen, they are dipped in chocolate and sprinkled with nuts. I loved this combination and the kids have already requested that I make these again.
Turtle Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: Barefeet In The Kitchen} | www.girlichef.com
If you don't happen to have a popsicle mold lying around the house, grab some dixie cups next time you are at the store. A small square of foil over the top will help support your sticks. Of course, if your kids have used every popsicle stick in the house, you'll need to be a bit more creative. Find some plastic spoons and break off the spoon portion. The handles will work just fine on their own.

Turtle Cheesecake Popsicles

by a guest post from Mary Younkin of Barefeet In The Kitchen
Prep Time: 10 minutes (+ time to freeze)
Cook Time: 2-3 minutes (to melt chocolate)
Keywords: dessert snack vegetarian soy-free chocolate cream cheese sour cream frozen popsicles summer

Ingredients (varies)
  • 8 ounces cream cheese
  • 2/3 cup sour cream
  • 2/3 cup heavy cream
  • 2/3 cup sugar
  • 1/2 teaspoon lemon zest
  • 1/8 teaspoon fine sea salt
  • 1/2 - 1 cup caramel sauce, cooled (I'm sure store-bought would be fine as well)
  • 1 cup semi-sweet or dark chocolate chips
  • 3 tablespoons refined coconut oil
  • Optional: 1/4 cup finely chopped pecans
Instructions
Combine the cream, sour cream, cream cheese sugar, lemon zest and salt in the blender. Puree until completely smooth. Add the caramel and pulse to combine. Adjust the caramel amount to taste, depending on how rich you would like the popsicles to be.

Pour into your popsicle molds and freeze 6-8 hours until firm. In a small, wide mouth jar or glass bowl, combine the chocolate chips and coconut oil. Warm the chocolate and the coconut oil in a glass bowl in the microwave at 50% power. Start with 1 minute and then add 30 second intervals, stirring to combine. It should take 2-3 minutes for the chocolate to soften. Stir to combine. (Any leftover chocolate can be stored at room temperature.)

Let the chocolate cool and place the chopped pecans in a shallow dish. Line a small tray or baking dish with wax paper or parchment and set next to the chocolate and nuts. Remove the popsicles one or two at a time from the freezer. Carefully peel the cup off of the popsicle. (If you are working with a full mold of popsicles, I'd recommend removing all the popsicles from the tray. Then set them on the prepared lined tray and put them back in the freezer while you dip each one.)

Dip the popsicles into the chocolate as much or as little as you like. I made all of mine different, just because I could. Place each coated popsicle on the lined tray and keep the tray in the freezer as you are dipping the rest of the popsicles. Store in the freezer until ready to serve. Enjoy!

*note:
I prefer refined coconut oil for this recipe, because there is no coconut flavor or aroma at all. However, refined or unrefined will work equally well.
Turtle Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: Barefeet In The Kitchen} | www.girlichef.com
Summer of the Popsicle 2As usual on Wednesdays...my heart feels full, but my hands feel empty!  Yes, much like Garth Brooks, I want "one for each hand"!

So, while I go check my fridge and pantry for the ingredients, why not visit Mary at her blog, Barefeet In The Kitchen.  You can also find her on Facebook, Twitter, Pinterest, and Google+!

Thanks so much for being here today, Mary! 
Saturday, August 17, 2013

Birthday Ice Cream Bombe {#IceCreamWeek}

Saturday, August 17, 2013

Birthday Ice Cream Bombe {#IceCreamWeek}

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! 
Ice Cream Bombe {#IceCreamWeek} | www.girlichef.com
Today we are celebrating with a Birthday Ice Cream Party extravaganza for our friend Jen of Juanita's Cocina!  We love Jen noodles and brunches!  If you know Jen, then you probably adore her as well, so why not head on over to her website today to wish her the happiest of birthdays (or stop by her Facebook wall to wish her a Happy Birthday there).

Oh hey, why not grab a slice of this over-the-top Birthday Bombe before you go?  Doesn't it look insane?  And totally worthy of a birthday celebration!  And it is about 100x the size of the treat I originally intended to make for the party.
Ice Cream Bombe {#IceCreamWeek} | www.girlichef.com
It's true.  I started out with the intention of making bonbons.  I mean, a frosty glass bowl piled high with them...but still bonbons.  I thought it would be simple.  I mean, little nuggets of ice creamy goodness in any flavor under the sun.  Right!?

Wrong.  Those buggers gave me a run for my money.  Before catching up and overtaking me.

It's really just a perfectionist sort of thing.  I wanted 'em how I wanted 'em, and I wasn't settling for anything less.  In my mind I pictured little domes.  I thought maybe I could use a small scoop and then turn them out and freeze them.  They didn't look pretty.
Ice Cream Bombe {#IceCreamWeek} | www.girlichef.com
Okay, fine.  Next up, I dumped all the mini ice cubes form their (domed) tray and filled the holes with ice cream.  Promising.  Until I couldn't get them out.  They were just too soft, and wouldn't hold their shape.  What I need is a silicone mold that I can just turn inside out once they're frozen, but I wasn't going to be getting one in time.

So, I scrapped those deformed little nuggets (right into the little baby bird mouths chirping at me from behind).

I wanted festive.  And apparently I wanted something dome-shaped, darn it all!  So a giant, layered version was born.  An ice cream BOMBE!  Why yes, it is French in origin.
Ice Cream Bombe {#IceCreamWeek} | www.girlichef.com

Ice Cream Bombe

by Heather Schmitt-Gonzalez
Prep Time: 8 hours
Cook Time: n/a
Keywords: dessert ice cream New Year birthday frozen ice-cream

Ingredients (serves 10-12)
  • 1-1/2 - 2 pints (or so) Vanilla Bean Ice Cream, divided
  • 10 Nutter Butter cookies
  • 1/2 (7 ounce) bottle of Reese's Peanut Butter Ice Cream Sauce
  • 1 pint (or so) Chocolate Peanut Butter Cup Ice Cream
  • 1/2 of a frozen Sara Lee Pound Cake
  • 4 ounces milk chocolate chips
  • 1 ounce coconut oil
  • SPRINKLES - LOTS OF 'EM
Instructions
Line a freezer-safe bowl (~1-1/2 quart size) with plastic wrap, leaving extra hanging over each end (to wrap back over).

Scoop about 2-3 cups of vanilla bean ice cream into the lined bowl and press it against the sides and bottom, so that it is fairly even and about an inch or so thick. Gently fold in the plastic wrap and set a smaller bowl inside, pressing gently to "smooth out" the insides. Remove smaller bowl. Freeze for at least 2 hours.

Place Nutter Butters and Peanut Butter sauce into a food processor and pulse until no large chunks remain, just small, wet crumbles. Remove plastic wrap from over the ice cream, and spread the Nutter Butter crunch in an even layer over the ice cream. Replace plastic and freeze for at least 2 hours.

Peel back the plastic, and scoop 1-2 cups of Chocolate Peanut Butter Cup ice cream into the concave dome, pressing gently into sides and bottom, forming about a 1-inch layer. Loosely set plastic back over and press a smaller bowl in to "smooth out" the insides. Freezer for at least 2 hours.

Peel back the plastic. Add another cup or so of vanilla bean ice cream to form a layer that is about 1/2-inch thick. Use a round cutter the size of your "center hole" to cut a circle from the pound cake. Gently, but firmly squeeze the pound cake into the opening. Put the plastic back over and freeze for at least 2 hours.

When you put the bombe back into the freezer for the last time, combine the chocolate chips and coconut oil in a glass bowl and microwave for 1 minute. Stir until smooth, and then set aside and allow to cool to room temperature while the bombe is freezing.

To finish it all up, peel back the plastic wrap and set a serving plate upside down over the bowl. Carefully turn the bomb over onto the plate, giving it a couple of good whacks on the counter to get it out of the bowl. Peel off the plastic wrap.

Pour the chocolate mixture (cooled to room temperature) over the top of the bombe, allowing it to run down the sides. Give it a little help with the back of a spoon, if needed. Immediately release a shower of sprinkles and/or jimmies over the top.

If not serving immediately, place back into the freezer (cover with plastic once the chocolate shell has completely hardened, if you wish).

To cut, run a long, sharp knife under hot water between slices.

note:
Switch this up with any type of ice cream or cake to make different variations. Use a jam layer or a chocolate crunch instead of peanut butter. Use white chocolate or dark chocolate instead of milk chocolate in the shell. The possibilities are endless!

Happy, happy birthday, Jen!
Ice Cream Bombe {#IceCreamWeek} | www.girlichef.com
If you’d like to check out the final day of #IceCreamWeek recipes, drool over the blogs below:
Please join us today, Saturday, August 17th at 2 p.m. (EST) for our PinChatLive Event happening simultaneously on Pinterest and Google+. We have ice cream cookbooks up for grabs. We also have 10 Ben & Jerry's Swag Prizes up for grabs. So check out our Pinterest Board, #IceCreamWeek during the event at 2 p.m. today to win one of these amazing prizes. We'll be announcing the winners of our giveaway and talking ice cream -  see you at the Ice Cream Social!
Thursday, August 15, 2013

Malted Milkshakes {#IceCreamWeek}

Thursday, August 15, 2013

Malted Milkshakes {#IceCreamWeek}

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!
Malted Milkshakes {#IceCreamWeek} | www.girlichef.com
Chocolate Malts have been my favorite milkshake since the beginning of (my) time.   To this day, one of my favorite meals consists of 50's-style diner food.  As in, those super-thin, super-wide double cheeseburgers stacked on a buttery bun in a basket with shoestring fries, and alongside, a chocolate malt taller than the metal napkin dispenser sitting next to it on the table.

The absolute best places to get a meal like this are the old 50's diner-style restaurants, complete with red leather booths, black and white checkered floors, and mini-jukeboxes at your table.

We used to have a couple of them in the area when I was in high school.  One particular high school boyfriend-slash-best-friend and I used to ALWAYS drive to one the next town over.  I'm pretty sure it was called Sh-booms (Shabooms?  I don't remember).  I have no idea what happened to it.  It must have disappeared sometime when I was away for college, because I don't remember seeing it since we went so many years ago.  I would order the exact same thing every single time we went (see above).
Malted Milkshakes {#IceCreamWeek} | www.girlichef.com
There was another one in the area (actually I think they had at least two locations) called Alley-Oops.  Same diner-style, complete with personal jukeboxes filled with hits from the 50's.  I remember the one in South Bend closing when they tore the mall down, since it was built off the side of the mall.   Actually, the one a couple of towns over was built on their mall, as well.  I think I took my oldest to eat a few times when he was still pretty tiny.  And yes, I ordered the same thing every time.  I don't think that one is around anymore either.

Sigh.  The disappearance of Americana...

I'll admit, I order the equivalent at Steak 'n Shake.  But it's not quite the same.  I mean yes, it's good.  Particularly the chocolate malts.  I think it's just the ambiance that I'm missing.

So yes, I adore a good chocolate malt (and I even like a not-so-good one).  Fortunately, so does my whole family.  They tend to get other kinds when we go out, while I'm happily sucking on the straw stuck into my chocolate malt - but they are more than happy to clean out the blender when I make a big batch at home!

Warning: These malts may be addictive!  And also, they may be fattening.  Maybe.

Malted Milkshakes

Malted Milkshakes {#IceCreamWeek} | www.girlichef.com
by Heather Schmitt-Gonzalez
Prep Time: 30 minutes (mostly unattended)
Cook Time: n/a
Keywords: beverage dessert low-sodium nut-free soy-free vegetarian dairy milk frozen ice-cream American summer

Ingredients (serves 4)
  • 1 cup whole milk, divided
  • 3 heaping tablespoons Malted Milk powder
  • 3 heaping tablespoons Chocolate Malted Milk powder
  • 1 quart vanilla ice cream, divided
  • malted milk balls, to garnish
Instructions
Place 1/2 cup of the milk into a blender with 3 tablespoons of malt powder; blend until powder is dissolved. Add 1 cup of the ice cream and blend until smooth. Add another cup, a little at a time, until it is smooth.
Pour two glasses halfway full with the vanilla malt, and pour the rest into a glass measuring cup. Place them all into the freezer for 10 minutes.

After 10 minutes, add the remaining 1/2 cup milk to the blender, along with the chocolate malt powder; blend until malt is dissolved. Add 1 cup of the ice cream and blend until smooth. Add the last cup, a little at a time, until it is smooth.

If you like, crush a few malted milk balls over the first layer of vanilla malt in the frozen glasses. Top off the 2 glasses with chocolate malt. Fill 2 empty glasses halfway with the remaining chocolate malt. Freeze everything for 10 minutes. Stir the vanilla malt that is left in the glass measuring cup, and then top off the 2 glasses that are halfway full with the chocolate malt (adding crushed malt balls in between, if you wish).

Serve garnished with a few more cut/crushed malted milk balls and enjoy immediately!

note:
Obviously, you don't have to make these two-toned if you don't want to. Make all vanilla or all chocolate (or go any flavor, using the plain malted milk powder).

adapted from Martha Stewart
Malted Milkshakes {#IceCreamWeek} | www.girlichef.com
If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Make sure you stop by our Pinterest board #IceCreamWeek 2013 to answer today's question which enters you in our bonus prize draw.
Tuesday, August 13, 2013

Cherry Almond Crunch Ice Cream {#IceCreamWeek}

Tuesday, August 13, 2013

Cherry Almond Crunch Ice Cream {#IceCreamWeek}

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!
Cherry Almond Crunch Ice Cream {#IceCreamWeek} | www.girlichef.com
I'm still working my way through 10 pounds of cherries.  And yes, they are still my favorite fruit.  I don't think I could get sick of them if I tried.  I'm quite sure that a couple of pounds have easily been eaten out of hand.  I mean, since we took the time to pit them, they're now easy-pickins {ba-dum-bum} in the fridge!

But plenty of them have made their way into the food, as well.  Now, I had it in my mind to make a pie or a cobbler.  But really, I make my pies and cobblers using tart cherries.  Sure, you can cut back on the sugar and use sweet cherries and they'll still be one of the best pies out there, but personally, I couldn't do it.  I don't ever like to think of myself as a food snob...but I'm thinking that I have to admit to being a cherry pie snob.

But how about turning that summertime favorite into an ice cream flavor?  I know, right!  Sometimes I amaze even myself.  The only thing better than Cherry Pie a la Mode is A la Mode Cherry Pie.
Cherry Almond Crunch Ice Cream {#IceCreamWeek} | www.girlichef.com
Now admittedly, this doesn't taste exactly like I envisioned it would.  Yes, it has the cherries and the almond...and even the pie crust.  And while it is pretty durn kick-ass if I do say so myself, it wasn't close enough to bear the name "A la Mode Cherry Pie".   Between licks, and extra spoonfuls (for testing purposes), my oldest said it tastes more like a "Cherry Almond Crunch".

And so it was.  And so it is!

Cherry Almond Crunch Ice Cream

Cherry Almond Crunch Ice Cream {#IceCreamWeek} | www.girlichef.com
by Heather Schmitt-Gonzalez
Prep Time: 3 hours (mostly unattended)
Cook Time: 15 minutes
Keywords: dessert almonds cream cherries ice-cream frozen American summer

Ingredients (~1 quart)
    for the Almond Crunch:
    • 4 ounces pie dough (homemade or store-bought)
    • 1 egg, beaten
    • 1/3 cup (~1 ounce) sliced almonds
    • 2 teaspoons sugar
    for the Cherry Swirl:
    • 12 ounces fresh pitted & stemmed cherries (sweet or tart)
    • 1/2 cup (2-1/4 ounce) sugar
    for the ice cream base:
    • 2 cups heavy cream, cold
    • 1 cup whole milk, cold
    • 1/2 cup sugar
    • 1 teaspoon almond emulsion or extract
    • 2 big pinches sea salt
    Instructions
    making the almond crunch:
    Preheat oven to 450° F. Line a baking sheet with parchment paper.

    Roll out your pie dough to 1/4-inch thickness (it doesn't matter what shape it is in). Set onto the prepared baking sheet. Brush with a thin layer of the beaten egg. Scatter the sliced almonds evenly over the dough, and then scatter the sugar over the top.

    Use a pizza cutter or metal bench scraper to score the dough in 1-inch sections both vertically and horizontally. It's okay if the almonds break...and they will.

    Slide into preheated oven and bake until golden and crips, 10-12 minutes. Set aside, and allow to cool completely. Use score lines to break the crunch apart. It's okay if it doesn't break evenly, the score lines were more of a guide.
    Cherry Almond Crunch Ice Cream {#IceCreamWeek} | www.girlichef.com
    making the cherry swirl:
    While the almond crisp is baking, combine the cherries and sugar in a medium pot over medium heat. Bring to a simmer, pushing down on the cherries with a wooden spoon to break them up a bit and help them release their juices. Simmer gently until thick, mashing and stirring occasionally, 12-15 minutes. Pour into a bowl and allow to cool completely. Once they have cooled down enough, stick them in the fridge to chill.

    making the ice cream base:
    Place a quart-sized metal (or sturdy plastic) container in the freezer.

    Whisk all of the ingredients together until the sugar has dissolved. Pour into the base of an ice cream maker and turn it on; churn according to manufacturer's directions. Once the machine stops, you should have a thick, soft ice cream (like soft serve).

    putting them all together:
    Scoop half of the ice cream into your chilled pan/container. Dot it with half of the chilled cherry mixture, and half of the almond crunch. Scoop the rest of the ice cream on top of that and smooth the top the best you can using a rubber scraper/spatula. Dot with the remaining cherry mixture and the remaining almond crunch. Run a thin-bladed knife back and forth, or in a swirling motion through the ice cream from one side of the pan to the other; this will swirl in the daubs of cherry and almond crunch.

    Cover with a lid or plastic wrap and foil, and freeze for at least 2 hours before serving. You can keep any extra, covered, in the freezer for up to a week (maybe longer...you'd have to test that for yourself...ours was gone by then).
    Cherry Almond Crunch Ice Cream {#IceCreamWeek} | www.girlichef.com

    Check out today’s #IceCreamWeek recipes:
    Tuesday, July 16, 2013

    Frozen Treats = Summer Eats {#IceCreamforUnilever}

    Tuesday, July 16, 2013

    Frozen Treats = Summer Eats {#IceCreamforUnilever}

    This is a Sponsored post written by me on behalf of Unilever Ice Cream. All opinions are 100% mine.
    Frozen Treats = Summer Eats {#IceCreamforUnilever} | www.girlichef.com
    SUMMER!  Okay, I've written a few posts over the years on the foods and memories that I associate with summer.  I've talked plenty about ice pops and fruit bars, popsicles and paletas, ice cream and ice cream bars - but always of the homemade variety.

    The truth is, growing up, the only type of frozen treats that I ever remember making at home were frozen Kool-Aid pops.  You know the kind I'm talking about, don't you?  You pour the liquid into an ice cube tray, then you cover the tray with plastic wrap (or foil if you were out of plastic wrap), and then you stick a toothpick through the plastic and wait for them to freeze.  Please tell me that you made those, too.

    But the frozen treats we always looked forward to were the ones preceded by the strains of tinny music echoing down the street.  Or the boxes and cartons lined up and beckoning from behind glass doors at the grocery store.  And if I'm being entirely honest (which I totally am), I still supplement with these pre-made treats today.  Because as much as I'd like to say different, I am not superwoman, and I cannot make every single meal, snack, treat, and dessert all by myself.

    Growing up, we always had Breyers Ice Cream in the freezer because it was my dad's favorite.  And it was almost always Vanilla Bean or Neapolitan.  I still have a soft spot for Breyers, I mean, isn't that the way it goes?  We get all nostalgic about the things we ate often as kids.  Now that I'm the grown-up, I get to choose the flavors.  In our house, you can almost always find two types of ice cream in the freezer at all times.  Vanilla Bean being one.  Because vanilla goes with everything from hot fruit pies and cobblers to birthday cake to hot fudge and sprinkles.  But we also get a "flavor".  It always changes.  Usually I let the hubs or one of the kids choose it.  If it's the hubs, it'll be strawberry.  The kids choices range from Cookies 'n Cream to Mint Chip to Cookie Dough (and beyond).  My favorite is Blue Moon, but I have lots of other "close favorites" - one of them being the new Breyers Blasts! Girl Scout Cookies Thin Mints.  Two of my favorites in one.
    Frozen Treats = Summer Eats {#IceCreamforUnilever} | www.girlichef.com
    Now, let's just say that setting 3 kids loose in the freezer section with the only direction being "pick whatever you want", you get a good laugh.  But you also get some delicious frozen treats.  My daughter is a HUGE York Peppermint Patty fan, so when she spied the Good Humor York Ice Cream Bars (peppermint ice cream dipped in dark chocolate), they went straight into the cart.  They were the first pack to vanish completely!  So good.
    Frozen Treats = Summer Eats {#IceCreamforUnilever} | www.girlichef.com
    Next up was a box of Fruttare Mango Frozen Fruit Bars, which were also a hit with everybody in the house.  Basically, pure, luscious, mango taste.  And a box of Popsicle Scribblers, chosen by my youngest son.  They're pretty cute...thin, crayon-shaped popsicles.  The kids loved them and they made a great anytime snack (while they lasted).
    Frozen Treats = Summer Eats {#IceCreamforUnilever} | www.girlichef.com
    Now, my oldest loves the classic goodness of a Klondike Bar (another thing that I grew up with in my childhood freezer).  A thin chocolate shell surrounding a thick square of creamy ice cream.  He's got good taste, I tell ya.

    And then on to my absolute favorite treat of them all, Magnum Ice Cream Bars.  In our house we call them "Mommy Bars".  Because mommy gets livid if you try to take one.  Mine, mine, mine!  ALL MINE!  Luscious, silky vanilla bean ice cream encased in a blanket of Belgian chocolate...mine.  Commercials that feature Alcide Joe Manganiello...MINE!
    Frozen Treats = Summer Eats {#IceCreamforUnilever} | www.girlichef.com
    So, how about you?  What are your favorite frozen treats? What do you like to fill your freezer with ?  Since I was lucky enough to receive one free coupon for each of these Unilever Brand products (Fruttare, Magnum Ice Cream, Klondike, Breyers, Popsicle, Good Humor), I thought that maybe YOU would like to receive the same!  That's right, Unilever provided me with an extra set of coupons.  How about it?  Do you want to ponder the frozen treats aisle with 6 free coupons in  your hand?
     photo 5d20da5d-48e8-47b6-aa37-0b59ecd8a0c2_zps2303edc5.jpg
    GIVEAWAY
    If so, here's what you'll need to do:  Leave a comment on this post telling me which of these Unilever Brands of Ice Cream that YOU would like to try, and why!?  That's it!  Plus, you'll have a few more chances to enter to win once you've completed this mandatory entry.

    This giveaway is for one winner of 6 coupons (delivered via postal mail) good for free Unilever Brand Ice Cream products.  These coupons expire in February of 2014.  This giveaway is open to those with mailing addresses in the USA only.  Submissions will close at the end of the day on July 24, 2013.  Winner will be notified via email within 48 hours of the close of the giveaway, and given 24 hours to respond.  If I do not receive a response in 24 hours, I will draw a new winner.

    You have many chances to enter to win, but the first and mandatory entry is to leave a blog post comment below letting me know which Unilever Brand Ice Cream product that you would most like to try, and why.  Entries are being collected in the Rafflecopter widget below, and will be verified. Good Luck!  
    a Rafflecopter giveaway

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    Wednesday, July 3, 2013

    Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie}

    Wednesday, July 3, 2013

    Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie}

    It's... Wednesday, Wednesday, Wednesday!  I'll tell you what, I'm getting far too comfortable with having one post a week all thoughtfully written, beautifully photographed, and ready to go without me having to lift a finger.  Spoiled.  I'll be ruined once summer ends, I tell you!

    Who's Holding the Stick:  Today I am SO excited to welcome one of my very best blogging amigas, Leslie from La Cocina de Leslie!  This is my sistah from another mistah...my she made, ella hace partner in crime...
    Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie} | www.girlichef.com
    I am SO excited to be guest posting for Heather today. Not only because I love paletas, but also because Heather is one of the first foodie friends I made in the blogospere. I've admired her work for years, and I love cooking with her every month for She Made/Ella Hace. Thank you so much for inviting me into your cocina, amiga!
    Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie} | www.girlichef.com
    We love paletas in our family. They are one of our favorite summertime treats. In the really hot months before summer, we pretty much live at the neighborhood paletería (paleta shop). As much as my four kiddies like to go buy their favorite treat, there's one thing they love more...making paletas at home. They are so easy to make. And the flavor combinations are endless.
    Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie} | www.girlichef.com
    Lately a lot of my paleta recipes are inspired by those desserts we love to eat, but really don't feel like turning on the oven to bake. Such is the case with these Cheesecake Paletas. I love a good cheesecake, but it's just too hot and humid inside my little house to turn on the oven. But with Cheesecake Paletas you the same great flavor and creamy texture, along with the buttery cookie crumb crust, without the fuss. A win-win situation if you ask me!

    Cheesecake Paletas

    Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie} | www.girlichef.com
    by: a guest post from Leslie Limón from La Cocina de Leslie
    Prep Time: 15 minutes + time to freeze
    Cook Time: n/a
    Keywords: dessert snack cream cheese yogurt frozen popsicles summer

    Ingredients (6-8 paletas)
    • 22 Maria's cookies
    • 2 tablespoons melted butter
    • 1 cup plain yogurt
    • 6 ounces cream cheese, softened
    • 2 tablespoons granulated sugar
    • 1 teaspoon vanilla extract
    • Jam/Jelly (strawberry, raspberry, peach...)
    Instructions
    In a blender or food processor, grind the Maria's cookies until the crumbs are very fine. In a small bowl mix together the Maria's cookie crumbs with the melted butter; set aside.

    If using jam, remove lid and microwave for 10 to 12 seconds just until the jam has softened; set aside.

    In a clean blender cup, puree the plain yogurt with the softened cream cheese, the sugar, and vanilla until well combined.

    Pour cream cheese puree into popsicle molds or dixie cups. If using jam, stir in about 1 tablespoon just until it begins to swirl. 

     Top with 1 to 2 tablespoons of Maria's cookie crumb mixture. Insert popsicle sticks and chill in freezer for at least 3 hours or overnight. Enjoy!!!
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    Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie} | www.girlichef.com
    Win-win INDEED!  Tell me I'm not the only one who wants one of these for each hand!?  No, don't tell me that.  For more delicious recipes and musings from my friend Leslie and her life in Mexico, please visit her at La Cocina de Leslie or on twitter, pinterest, facebook, or instagram.

    Summer of the Popsicle 2
    Monday, July 1, 2013

    (sorta-) Homemade Ice Cream Bars {#ChocolateParty}

    Monday, July 1, 2013

    (sorta-) Homemade Ice Cream Bars {#ChocolateParty}

    (sorta-) Homemade Ice Cream Bars {#ChocolateParty} | www.girlichef.com
    I feel like these bars are kind of like cheating.  I mean sure, they're made at home.  But I feel weird calling them homemade since I use store-bought ice cream.  I have every intention of making a homemade ice cream bar using a from-scratch ice cream base one of these days, but I just haven't gotten around to it yet.  Basically, I'm considering these a test run.

    As you can see from the photos, the chocolate coating is way too thick.  And I don't know why I did that.  I mean, in my mind, I picture that thin, chocolate shell that surrounds the ice cream bars of my childhood.  And yet, it's like I was possessed during the dipping process.  I went in for a double-dip when I knew deep down that it wasn't necessary.  Trust me, it's not necessary.  One dip'll do ya!
    (sorta-) Homemade Ice Cream Bars {#ChocolateParty} | www.girlichef.com
    And looking at these from an experimental point of view, I have to say that they were fairly successful.  Especially since earlier that day, I just tried slicing a box of ice cream into rectangles and dipping them in chocolate.  They were tasty, but in a totally unsuccessful way.  I found that the ice cream just didn't get hard enough that way.  Basically, we were eating chocolate shell covered ice cream from a baking tray.

    Pretty sure my kids would those some happy mistakes.  I'll let you know once I come up with an entirely homemade version, but until then - enjoy these!

    (sorta-) Homemade Ice Cream Bars + Magic Shell

    by Heather Schmitt-Gonzalez
    Prep Time: 6-8 hours (mostly unattended)
    Cook Time: n/a
    Keywords: dessert chocolate frozen popsicles summer

    Ingredients (4 (3 ounce) Ice Cream Bars)
      for the inner bar:
      • 8 ounces ice cream (any flavor)
      • 1/2 cup (4 fluid ounces) heavy cream
      for the chocolate coating (aka Magic Shell):
      • 8 ounces chocolate, chopped (bittersweet, dark, milk, white)
      • 1/4 cup (2 ounces) coconut oil
      Instructions
      to make the inner ice cream bar:
      Whisk together the ice cream and heavy cream until they are smooth; chunks of cookie, candy, whatever are fine depending on what flavor of ice cream you chose, it's the mixture they're suspended in that should be smooth.

      Divide mixture evenly into ice pop molds and freeze until solid, about 4 hours, adding wooden sticks at the correct time for your particular molds (I usually do this after 1 hour).

      making the chocolate coating (aka Magic Shell):
      Combine chocolate and coconut oil in a small bowl and microwave for 1 minute. Remove from microwave and whisk together. Mixture should be smooth and melted entirely...if it's not, return to microwave for another fifteen seconds. Set aside and allow to cool to room temperature.

      finishing:
      Remove the frozen ice cream bars from their molds (run mold under hot water until just loose enough to pull out. Set on a wax or parchment paper lined sheet and freeze for 20-30 minutes, or until the outsides have again frozen completely.

      Working quickly, grab each ice cream bar by the stick and dip each side and top into the room temperature Magic Shell coating. Set back onto the lined tray and freeze for 1-2 hours. The longer they stay in the freezer, the easier they will be to eat (soft ice cream centers make it messier...I know from experience).

      notes:
      The Magic Shell coating can be transferred to a squeeze bottle once it cools to room temperature. Just be sure it is capped (and then continue to store at room temperature). Squeeze it over ice cream and watch it harden into that magical shell coating you remember from your childhood. There are just some things that we never grow out of!
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      (sorta-) Homemade Ice Cream Bars {#ChocolateParty} | www.girlichef.com

      Chocolate Party rectangleHow to participate in #ChocolateParty (the rules):
      1. Blog about your chocolate treat. Your recipe must include the two ingredients chosen for the month. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
      2. Include a link back to the Chocolate Party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar. 
      3. Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
      This month's two ingredients are: Chocolate + Ice Cream





      Summer of the Popsicle 2
      Saturday, June 22, 2013

      Lemon Drop Granita {she made, ella hace}

      Saturday, June 22, 2013

      Lemon Drop Granita {she made, ella hace}

      Lemon Drop Granita {she made, ella hace: nieves} | www.girlichef.com
      Well, summer is officially here!  And to celebrate, Leslie and I decided to break out the Nieves for she made, ella hace this month.  Nieves are basically cold, icy treats.  The word nieve is used to describe all sorts of cold things, even snow or ice.  So, potentially we could have chosen to make paletas or ice pops, ice cream, raspados, snow cones, or anything along those lines to share with you.

      Knowing me, you'd think I'd have made some paletas to share, right?  Well, I don't want to overwhelm you with paletas - and since I'm bringing you at least one type every week for the whole summer, I decided that I wanted to go in a different direction today.  I had every intention of making a raspado.  I've been craving a coconut horchata raspado with bright summer raspberries.  And mi esposo has been craving a favorite of his that he used to get in Mexico, a rompope con pasas raspado - which I imagine is sort of along the lines of rum raisin ice cream.

      Unfortunately, the time flew by too quickly these past couple of weeks, and I haven't had the chance to make them yet.  But I will soon.  Promise.  Instead, I went a similar route and made a granita.  Which is definitely close enough.  The Italian version is a water, sugar, flavoring version where they are all frozen together (as opposed to making a flavored syrup to pour over crushed ice).  I went for one of my favorite hot weather flavors - sweet, tangy lemon.  BUT, with an added twist.  Vodka!  It's basically a Lemon Drop cocktail in frozen form.  Summertime fun for a sweaty, frazzled mami.  I like it.
      Lemon Drop Granita {she made, ella hace: nieves} | www.girlichef.com
      Now, mi amiga Leslie, on the other hand - she DID make a raspado...one I'd give anything to have in my hands today as I walk outside into the hot and sticky 90° heat.  As a matter of fact, I think eating my Lemon Drop Granita, and Leslie's Nieve Raspada de Jamaica would be a match made in heaven!  What do you think?

      Also, be sure to visit Leslie all week long, because starting Monday, she's going to be doing a full week of Nieves Raspadas!  I cannot wait.  I know she'll inspire me to get my booty in gear and make the ones we are craving this week, as well.
      Lemon Drop Granita {she made, ella hace: nieves} | www.girlichef.com
      Lemon Drop Granita
      by Heather Schmitt-Gonzalez
      Prep Time: 5-10 minutes (+ overnight in the freezer)
      Cook Time: n/a
      Keywords: snack dessert vegan nut-free soy-free gluten-free dairy-free alcohol lemons vodka frozen summer

      Ingredients (serves 4-6)
      • 3 cups simple syrup
      • 1 cup freshly squeezed lemon juice (from approx. 10-12 lemons)
      • 1/2 cup (4 fluid ounce) vodka
      • 1 lemon sliced paper thin, optional
      Instructions
      Whisk the simple syrup, lemon juice, and vodka together. Pour into an 8-inch square metal pan (or something similar). Add the lemon slices, if using.

      Place in the freezer overnight, occasionally scraping across the surface with the tines of a fork.
      When you're ready to serve the granita, rake a fork through it, and scoop it into cold serving glasses or dishes, with a spoon and/or a straw.

      to make simple syrup:
      Combine equal parts sugar and water in a pan and bring to a boil, stirring to dissolve sugar. Remove from heat and allow to cool. Store in a covered jar or bottle in the refrigerator. For the amount needed in this recipe, you'll need approximately 2 cups of each.
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      Lemon Drop Granita {she made, ella hace: nieves} | www.girlichef.com
      What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

      Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

      Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.
      She Made, Ella Hace Banner- girlichef.com and lacocinadeleslie.com