No-Churn Peppermint Ice Cream + Video

December 8, 2017

This no-churn peppermint ice cream has four ingredients, takes ten minutes to stir together, and is as good as any store-bought peppermint ice cream!

Peppermint Ice Cream & Eggnog Season

Ever since I was a kid I have waited impatiently for the Christmas season to arrive. Not so much for the gifts, but for two other reasons: eggnog and peppermint ice cream. I mean, why on earth is peppermint ice cream only available two months out of the year?

4-Ingredient Ice Cream

I’ve solved that problem, though. This no-churn peppermint ice cream only has four ingredients: sweetened condensed milk, peppermint extract, heavy cream, and peppermints or peppermint bark (I went with the latter). I have to say, I think that my no-churn peppermint ice cream is better than any storebought peppermint ice cream I’ve ever had! It takes ten minutes to put this together, then you freeze and you’re ready to go!

The trick to getting a great texture with no-churn ice cream is to let it stand at room temperature just until it starts to soften. It’s great by itself or with the chocolate-peppermint ice cream cones I’ll be sharing with you guys on Monday!

Shared on The Weekend Potluck on The Country Cook!

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Mary

No-Churn Peppermint Ice Cream

3 hr, 10 Prep Time:

3 hr, 10 Total Time:

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Ingredients

1 can sweetened condensed milk
1 teaspoon peppermint extract
1 cup crushed peppermint or chopped peppermint bark (I used Andes White Chocolate Peppermint Chips)
2 cups heavy cream

Instructions

In a large bowl, stir together the sweetened condensed milk, peppermint extract, and 1/2 cup of the crushed peppermint or peppermint bark.
In another large bowl, use an electric mixer on medium to high speed to whip the heavy cream to stiff peaks.
Fold the whipped cream into the sweetened condensed milk mixture 1/3 at a time until completely combined.
Spread half of the milk and cream mixture into a loaf pan or 8-inch square baking pan. Sprinkle with 1/4 cup of the peppermint or peppermint bark. Repeat with remaining ingredients. Cover with plastic wrap.
Freeze for several hours until solid. Allow to stand at room temperature for a few minutes before scooping.

https://chattavore.com/no-churn-peppermint-ice-cream/

No-Churn Pumpkin Ice Cream with Dulce de Leche + Video

October 30, 2017

This pumpkin ice cream has swirls of creamy dulce de leche throughout and doesn’t require an ice cream maker. How can you resist?

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No-Churn Ice Cream

I love my ice cream maker. It’s a fun little contraption that hooks right on to my stand mixer and whirs away to make a perfectly creamy confection. But…it also involves a bowl that must be frozen before you can use it and several parts that have to be washed after. Plus, a lot of people don’t have ice cream makers, so I have been making more and more ice cream recipes “no-churn”, which is gloriously quick and simple.

Pumpkin ice cream is one of those things that makes a brief appearance in your grocer’s freezer section from maybe mid-September through November then disappears never to be seen again until the next year. Unlike its counterpart, “pumpkin spice everything“, pumpkin ice cream contains actual pumpkin, or at least pumpkin flavor. In my book, the pumpkin makes a difference.

Five-Ingredient Ice Cream

No-churn pumpkin ice cream with dulce de leche has five ingredients: pumpkin (duh), sweetened condensed milk, whipped cream, pumpkin pie spice, and canned dulce de leche (which is my latte sweetener of choice at the moment). It takes about ten minutes to assemble from start to finish, assuming you aren’t making a video of it (you probably aren’t). A few hours or overnight in the freezer and you have pumpkin ice cream worthy of ice cream shop fame.

Shared on Meal Plan Monday on Southern Bite!

Click here to save this recipe to your Fall or pumpkin boards.

Mary

No-Churn Pumpkin Ice Cream with Dulce de Leche + Video

10 minPrep Time:

10 minTotal Time:

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Ingredients

1 can sweetened condensed milk
2/3 cup pumpkin puree (not pumpkin pie mix)
1 teaspoon pumpkin pie spice (I've included my homemade blend below)
2 cups heavy cream
1/2 cup canned dulce de leche (at my grocery store, this is in the same section as sweetened condensed milk)

Homemade pumpkin pie spice blend

1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Instructions

In a medium bowl, stir together the sweetened condensed milk, pumpkin puree, and pumpkin pie spice.
In a large bowl, whip the cream until stiff peaks form.
Fold 1/3 of the whipped cream into the pumpkin mixture to lighten it. Fold the remaining whipped cream in until well combined.
Warm the dulce de leche in the microwave for 30 seconds or in a saucepan over medium heat until stir-able. Spread 1/3 of the mixture into a loaf pan. Drop spoonfuls of the dulce de leche over the layer and use a knife to swirl. Repeat twice. Freeze the ice cream for at least 3 hours or overnight.
Allow the ice cream to stand at room temperature for about ten minutes before serving.

https://chattavore.com/no-churn-pumpkin-ice-cream-dulce-de-leche-video/

Chocolate Stout Cake with Ganache Drizzle + Video

October 27, 2017

Use your favorite chocolate stout (or porter) beer to make this dark chocolate stout cake with ganache drizzle! Perfect rich, chocolatey dessert. Scroll down for video!

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Chocolate Stout Cake

Chocolate stout cake was born out of my husband’s request for me to make more food with beer in it (I’ve mentioned that before a time or two). This was actually his suggestion.

Icing Decisions

I considered a whiskey caramel drizzle or an Irish Creme icing, but then I decided that I didn’t need to get too fancy. Nothing that involved thermometers or boiling or a mixer. What should go on top of a chocolate stout cake? Chocolate stout ganache, duh.

Which Stout to Use?

Most stout cakes involve Guinness, but my husband owns a beer store and I can get lots of great craft stouts and porters. My favorites for this recipe are Terrapin Moo-Hoo Chocolate Milk Stout (pictured), Boulder Shake Chocolate Porter (in the video), and Founder’s Breakfast Stout.

The Cook’s Illustrated Baking Book

The Cook’s Illustrated Baking Book (<–affiliate link) provided the perfect starting point with their chocolate sour cream bundt cake recipe (and a wonderful tip for “greasing” the pan with butter and cocoa), and the Beeroness gave me a wonderful ganache recipe. By the way, I’ve decided that bundt cakes are every bit as easy sheet cakes, and when icing just involves heating, stirring, and pouring, that’s a win.

Few things make me happier than an easy chocolate cake recipe. I hope that you guys love this one as much as I do!

This post contains affiliate links. That means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Shared on The Weekend Potluck on The Country Cook!

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12-16 servings

Chocolate Stout Cake (adapted from The Cook's Illustrated Baking Book)

30 minPrep Time:

50 minCook Time:

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Ingredients

For the cake

3/4 cup unsweetened cocoa powder, plus one tablespoon for pan
12 tablespoons unsalted butter, softened, plus one tablespoon, melted, for pan
6 ounces semisweet or bittersweet dark chocolate, chopped
3/4 cup chocolate stout (I used Terrapin Moo-Hoo chocolate milk stout)
1 cup sour cream, at room temperature
1 3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 cups packed brown sugar
5 large eggs, at room temperature

For the Ganache

2 cups semisweet or bittersweet chocolate chips or chopped chocolate
1/2 cup heavy cream
1/2 cup chocolate stout

Instructions

Preheat oven to 350 degrees. Position a rack at the lower middle position. Combine the tablespoon of melted butter with the tablespoon of cocoa. Brush all over the inside of a 12-cup bundt pan.
Combine the remaining cocoa with the 6 ounces of chopped chocolate. Heat the 3/4 cup stout to nearly boiling. Pour over the chocolate mixture and allow to stand for five minutes. Stir until smooth, then stir in the sour cream until completely combined. Whisk the flour, salt, and baking powder together in a small bowl.
Using an electric mixer, beat the butter and brown sugar together on medium-high speed until fluffy. Add the eggs, one at a time, and beat until completely combined, scraping down the sides of the bowl occasionally. Reduce the speed to medium and add the flour mixture, a third at a time, alternating with the chocolate mixture, beating until completely combined and scraping the sides of the bowl after each addition.
Use a rubber spatula to scrape the batter into the prepared cake pan. Bake the cake for 45-50 minutes, until a cake tester or toothpick inserted into the center of the cake has only crumbs clinging to it. Cool in the pan for ten minutes, then invert onto a wire rack and allow to cool completely.
For ganache: Set the cake on the wire rack over a baking sheet. Place the 2 cups of chocolate into a bowl. Heat the cream and remaining stout until nearly boiling. Pour over the chocolate and let stand for five minutes. Stir until smooth. Let stand for thirty minutes to allow it to thicken. Pour over the cake, allowing it to drip down the sides and the center. The excess will collect in the pan and can be reserved for another use. Allow the cake to stand for 15 to 30 minutes to allow the ganache to set before serving.

https://chattavore.com/chocolate-stout-cake/

Pumpkin Angel Food Cake from Scratch + Video

October 15, 2017

Most pumpkin angel food cake on the interwebs is made from a mix, but my pumpkin angel food cake is from scratch, and it is fabulous! Scroll down for video!

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Pumpkin Angel Food Cake

How bizarre is it that I have to denote pumpkin angel food cake from scratch? One might assume that this would be implied, but one would be wrong. When I first thought (because I had a bag full of egg whites in my freezer, meticulously frozen one by one in ice trays as I used the yolks for other applications as well as a cup of pumpkin left over from making my signature pumpkin-banana-chocolate chip muffins) of making a pumpkin angel food cake, I began perusing the interwebs for recipes to inspire my recipe to no avail. Every. Single. Recipe. that I found called for a box of angel food cake mix. Are you kidding?

Look, there’s something that I know about angel food cake: beaten egg whites are fragile at best, temperamental at worst. You just have to, as Julia Child put it, have courage. Maybe you know the secret to beating a heavy, wet ingredient into your angel food cake batter and still turning out an impossibly tall confection with the pumpkin perfectly evenly distributed throughout the tight crumbs of the cake. Me, however….well, I just decided that I was okay with the fact that this cake was not likely to be as tall as a plain angel food cake (it isn’t, though the height is still impressive) and that a pocket of pumpkin here and there was not a problem-in fact, it lends a lovely hint of just exactly what that mysterious ingredient is that adds a deep but not obvious flavor and a slight tinge of an orange color. I was also okay with the fact that my slightly more moist than your average angel food cake stuck to the pan a little bit, leaving a hole that I promptly cut out with my first slice.

All Pumpkin All the Time!

Of course, pumpkin-based desserts are a traditional Thanksgiving offering, so I am sure that you are not surprised that I am giving you this pumpkin angel food cake recipe in November. Traditional Thanksgiving desserts tend to be thick, dense, somewhat heavy, as in the syrupy sweetness of pecan pie (Philip’s poison of choice and something that I had to learn to make for him) and the thick custard of the ubiquitous pumpkin pie or a sweet potato pie.

This is a light and airy alternative to those, something to cleanse the palate, something that’s virtually sinless on a day when you feel like you need to beg forgiveness for your food transgressions (though I never feel regret over eating fabulous food). Served with an acidic scoop of buttermilk ice cream like I’ve shown here, this dessert is practically a health food (please ignore the sugar content in the recipe…ahem). (I still have pumpkin mini-trifles and pumpkin buttermilk pie up my sleeve, by the way.)

I hope you love this from scratch pumpkin angel food cake!

Shared on The Weekend Potluck on Served Up With Love!

Click here to save this recipe to your Pinterest Fall Baking and Pumpkin boards!

Mary

Yield: 10-12 servings

Pumpkin Angel Food Cake from Scratch

This recipe is adapted from America's Test Kitchen .

30 minPrep Time:

1 hrCook Time:

1 hr, 30 Total Time:

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Ingredients

1 1/2 cup granulated sugar (10 1/2 ounces)
3/4 cups cake flour-I used Swan's Down (3 ounces)
1 1/2 teaspoon pumpkin pie spice or Chinese Five-Spice Powder (I used Alchemy Spice Wake & Bake Sweet Spice Blend)
12 Large egg whites (room temperature)
1 teaspoon cream of tartar
1/4 teaspoon table salt (or 1/2 teaspoon kosher salt)
1 1/2 teaspoon lemon juice
3/4 cups pumpkin puree (fresh or canned)

Instructions

Preheat the oven to 325 degrees. If you are using a tube pan that does not have a removable bottom (do these still exist??!?!?!), line the bottom of the pan with parchment paper. Whisk 3/4 cup of the sugar and the pumpkin pie spice or Chinese five-spice powder with the cake flour in a medium bowl.
Whip the egg whites and the cream of tartar together over medium-low speed in a stand mixer for about a minute, until foamy. Increase the speed to medium-high and whip until puffy, about a minute, then add the salt and the remaining sugar a tablespoon at a time. Whip until soft peaks are reached.
Remove from the stand mixer and gently whisk in the lemon juice by hand. Sift the flour/sugar mixture over the egg whites 1/4 cup and a time, gently but thoroughly folding in with a silicone spatula after each addition. Now, add the pumpkin puree 1/4 cup at a time, taking great care not to deflate the egg whites as you are folding. You will end up with a few pockets of pumpkin throughout the batter-that's okay.
Carefully scrape the batter into the prepared tube pan. Tap the bottom of the pan against the counter a few times to settle it. Place in the oven for 50-60 minutes, until golden brown and springy.
Remove the cake from the oven and immediately invert. Most tube pans have "feet" or the center portion is taller than the edges allowing the pan to stand off of the counter, but if yours does not place the center of the pan over a sturdy bottle. Cool like this for at least three hours before removing from the pan. This step keeps the cake from deflating as it cools.
Run a thin knife or spatula around the edge of the pan to loosen the cake, then (assuming your pan has a removable bottom) push the bottom out of the pan and run the knife/spatula under the cake and around the center to loosen the cake from the base. Serve at room temperature.

Notes

A tube pan is essential to making this cake. Any other pan will not allow the cake to "climb" and reach the height that an angel food cake should reach, resulting in a squat, dense cake. You can buy an inexpensive tube pan at any store that sells home goods. It's worth the investment.

https://chattavore.com/pumpkin-angel-food-cake-scratch/

No-Velveeta Sausage Queso + Video

October 13, 2017

No-Velveeta sausage queso is a perfect tailgating or party snack. It comes together in 15 minutes with no processed cheese involved! (scroll down for video)

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Queso Dip

Don’t get me wrong, I can throw down some Velveeta dip, and I will never deny that nothing (nothing) melts like American cheese (which is why I almost always use it on my burgers). But when cheese is the star of the show, like it is in any queso dip, I want to go big on the flavor, and, of course, I don’t want to use processed cheese food in everything I make.

Sausage queso is a Southern staple for tailgating, birthday parties, or (if you live in my house) a quick snack supper.

Here is my method for getting it just perfect with only a few ingredients.

1) Easy on the oil
I just use the drippings from the sausage and don’t add any butter or oil to this recipe. With all that cheese, any more oil and this sausage queso dip would be swimming in orange grease. That’s never a good thing.

2) Make a roux
I learned the hard way when I was a new cook that most cheeses (aside from the aforementioned American) don’t melt well in plain old milk. Stringy city, baby. Tossing shredded cheese into a creamy roux (made simply by mixing flour with the drippings then adding some milk – like we’re making a classic sausage gravy) keeps everything perfectly smooth; that’s how I start all of my cheese sauces these days.

3) Just enough liquid
The milk is enough to get this dip, well, dippable. Any more liquid and it would be runny, which is why I drain my tomatoes well before I add them to the dip.

4) Seasoning is key
You can certainly go for some cayenne, cumin, garlic powder, or onion powder – whatever sounds good to you. For the sausage queso here I kept the seasoning simple – just a sprinkle of salt. The point is, you have to make sure you check the salt level. Sure, there’s salt in the sausage and there’s salt in the cheese, but the milk dilutes it and if you don’t check your seasonings you might end up with an awfully bland dip.

5) Garnish!
I chose cilantro, but maybe you’re one of those souls who thinks that cilantro tastes like soap. You could use some fresh or pickled jalapeños, chopped green onions or chives, or chopped tomatoes. Even some crumbled queso fresco would be great here. A little garnish goes a long way in adding some color and flavor!

Click here to save this recipe on your snack or tailgating board on Pinterest!

Shared on The Weekend Potluck on The Country Cook!

Mary

Yield: About 3 cups dip

No-Velveeta Sausage Queso + Video

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

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Ingredients

8 ounces breakfast sausage
3 tablespoons all-purpose flour
1 cup milk
1 can diced tomatoes and green chilies, well-drained
2 cups (8 ounces) shredded cheese - I like a mixture of cheddar and Monterey jack; pepper jack would work well too
salt, to taste
garnishes - chopped cilantro, jalapeños, green onions, tomatoes
tortilla chips, for dipping

Instructions

Preheat a 10-inch skillet (preferably cast iron) over medium-high heat. Add the sausage to the pan and cook, using a wooden spatula or spoon to break up the sausage, until well browned.
Turn the heat down to medium. Sprinkle the flour over the sausage and stir to combine. Cook for about one minute. Add the milk and tomatoes and cook, stirring constantly, until thickened.
Add the cheese to the pan and cook, stirring constantly, until completely melted and well-incorporated. Salt to taste and serve with desired garnishes and tortilla chips for dipping.

https://chattavore.com/no-velveeta-sausage-queso-video/

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