Mint Chip Ice Cream

The problem with making your own ice cream, is once you start….you can’t stop. And now that we’ve mastered ice cream, going to your favorite ice cream shop just isn’t the same anymore. Especially you can make it at home, know exactly what’s in it, and know it’s fifty(million) times better.

When we found a copy-cat recipe of Baskin Robbin’s Mint Chip, we were totally on board. This ice-cream base is insanely delicious and super easy! Mix and make!

Pro-Tip: If you’re going to use green food dye, you’re going to need a lot to make it green. Either use a lot or don’t use it at all!

Mint Chip Ice Cream

Mint Chip Ice Cream

Ingredients

  • 1 Can Sweetened Condensed Milk (14 oz)
  • Evaporated Milk (5 oz)
  • 2 Tablespoons of Sugar
  • 1 Teaspoon of Vanilla Extract
  • 1 Teaspoon Peppermint Extract
  • 1 Teaspoon Mint Extract
  • 2 Cups Half and Half or Heavy Cream
  • Fresh Mint (Optional)
  • Green Food Dye (Optional)
  • 1 Bottle of Magic Shell

Step 1: 

In a large bowl, mix together the milks, the sugar, the extracts, the half and half, the fresh mint (smack it) and the optional food dye.

Step 2: 

Cover and chill for at least 30 minutes. We personally cool our bases for at least 12-24 hours for best results.

Step 3:

Once your base is chilled, pour your mixture into your ice cream maker. Churn according to the manufactures instructions, we always churn for anywhere between 20 to 25 minutes.

Step 4: 

Towards the end of the churning time, when the ice cream starts to take shape, slowly drizzle the magic shell into the ice cream maker as it’s still churning. As it churns, the magic shell will harden and break up. We used about half a bottle, but it’s really up to you and how much chocolate you like.

Step 5: 

Remove the ice cream from the maker and transfer to a container. Freeze for at least three hours before serving or until it’s a “firmness” you like.

Mint Chip Ice Cream

B.A.A Sandwich

Bacon. Arugula. Avocado. What more could we say? This sandwich is for those who are tired of the plain, and boring old B.L.T. (Or for those who don’t like tomatoes).

Do you know how awkward it is to order a BLT without the T?

B.A.A Sandwich

B.A.A Sandwich

B.A.A. Sandwich 

Ingredients

  • 6 Pieces of Bacon
  • 1 Ripe Avocado (Sliced)
  • Handful of Arugula
  • Mayonaise
  • Garlic Powder
  • Garlic Pepper
  • Kosher Salt
  • 4 Pieces of Sourdough Bread

**Makes two sandwiches

Step 1: 

Place bacon on a baking sheet covered in parchment paper, place the bacon in a cold oven and turn the heat to 400°, cook for about twenty minutes.

Step 2: 

Just before the bacon is finished cooking, toast your sourdough bread.

Step 3: 

Spread a little mayonnaise on both sides of the bread. Sprinkle both sides with garlic powder.

Step 4: 

Cut the avocado and spread evenly on two pieces of sourdough. Sprinkle the avocado with kosher salt and garlic pepper.

Step 5: 

When the bacon is finished cooking, remove from the oven, and transfer to paper towels and dab off any extra grease. Divide the bacon, three pieces per sandwich, and cut the pieces in half. Place on the bread.

Step 6: 

Take a handful or arugula and divide between the sandwiches. Cut in half and enjoy.

B.A.A Sandwich

Snacking Cookie Dough

Need some hump day comfort; NO, we don’t mean that you dirty bird, you!  Here’s a recipe for cookie dough that you can safely snack on because we don’t use eggs, and it’ll comfort your soul long enough to get you to the weekend.

P.S. Don’t try to bake this, it’s for snacking purposes only. Make this cookie dough, popcorn and pick a show on Netflix, that’s what we call church.

Eggless Edible Cookie Dough

Eggless Edible Cookie Dough

Snacking Cookie Dough 

Ingredients

  • 1 Stick Unsalted Butter (Room Temperature)
  • 6 Tablespoons Dark Brown Sugar
  • 6 Tablespoons Bakers Sugar
  • 2 Teaspoons Vanilla Extract or Paste
  • 1 Cup plus 2 Tablespoons of AP Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Whole Milk
  • 3/4 Cup Dark Chocolate Chips

Step 1: 

In a stand mixer, add the butter, sugars, and vanilla and mix with a paddle attachment, beat until the mixture is smooth.

Eggless Edible Cookie Dough

Eggless Edible Cookie Dough

Step 2: 

Next, add the flour, baking soda and salt to the mixture and continue mixing until combined.

Step 3: 

Add the milk and finishing mixing until the dough is smooth.

Step 4: 

Fold in the chocolate chips with a wooden spoon. Wrap in plastic wrap and place in the fridge for up to two days or freezer for up to three months.

Eggless Edible Cookie Dough

Eggless Edible Cookie Dough

Pineapple Power Smoothie

After a long weekend, the best way to start your day is to enjoy a nice cold smoothie. And who doesn’t love pineapples? Do you know how many different benefits there are to pineapples?

They prevent colds. They can help straighten your gums. Pineapples have tons of anti-cancer properties, they can boost your immune system, they prevent nausea and have tons of other benefits you can read about here.

Pineapple Power Smoothie

Pineapple Power Smoothie 

Ingredients

  • 1 1/2 Cup Frozen Pineapple
  • 1 Cup Vanilla Coconut Milk
  • 1 Scoop Vanilla Protein Powder

Step 1: 

Place the pineapple, coconut milk, and protein powder in a blender. Blend on a low speed to break up ingredients.

Step 2: 

Once slighlty blended, turn the blender to high and blender until smooth. About 1 to 2 minutes.

Pineapple Power Smoothie

Classic Chocolate Soufflés

Happy Soufflé Sunday!

One dish we think every one wants to be able to master at least once, is a classic chocolate soufflé. And we have a recipe for you. It’s originally from Bon Appetit and it’s not nearly as intimidating as it sounds. We managed to make it on the first try, and anyone who’s even attempted cooking knows how rare that is.

If we can do it, so can you!

Classic Chocolate Soufflés 

Classic Chocolate Soufflés

Classic Chocolate Soufflés

Makes 6 Soufflés

Classic Chocolate Soufflés

Ingredients

  • 12 ounces good quality dark chocolate
  • 1/2 cup heavy whipping cream
  • 2 large egg yolks (room temperature)
  • Pinch of Salt
  • 6 large egg whites (room temperature)
  • 2 Tablespoons Sugar
  • 1 Tablespoon Melted Butter
  • Sugar for coating

**If preparing and then cooking, look at Step 7 first.

Step 1: 

Using the melted butter, butter your soufflé dishes using a pastry brush. Sprinkle with sugar (not the two tablespoons) and coat the dishes completely. Arrange the dishes on a sheet pan.

Classic Chocolate Soufflés

Classic Chocolate Soufflés

Step 2: 

Combine chocolate and cream in a double boiler, make sure the water is barely simmering and continue to stir the chocolate and cream until the chocolate is melted and smooth.

Classic Chocolate Soufflés

Classic Chocolate Soufflés

Classic Chocolate Soufflés

Step 3: 

Transfer to a heat proof bowl, and stir in the egg yolks and salt. Stir until smooth and the yolks and salt are fully incorporated.

Classic Chocolate Soufflés

Step 4: 

Either using a hand mixer or a stand mixer with a whisk attachment beat the egg whites until you have soft peaks.

Once you have soft peaks, slowly add in your 2 tablespoons of sugar and continue to beat until you have semi firm peaks.

Just from experience, you have to just watch and don’t leave your egg whites unattended, it’s so easy to over whip your eggs.

Classic Chocolate Soufflés

Classic Chocolate Soufflés

Classic Chocolate Soufflés

Classic Chocolate Soufflés

Step 5: 

Using a rubber spatula fold 1/4 of the mixture of the egg whites to the chocolate mixture. Once the egg whites and chocolate or mixed, add the remaining egg whites in two batches. Fold until fully incorporated.

Classic Chocolate Soufflés

Step 6: 

Carefully, divide the chocolate mixture among your prepared dishes. These can be made up to 2 days in advance. Refrigerate until cold, and then cover.

Classic Chocolate Soufflés

If you’re making them the same day, you can leave them out at room temperature.

Step 7: 

Make sure your oven racks are positioned in the center of your oven. Then preheat your oven to 400°F. Place prepared soufflés in the oven on a baking sheet.

If soufflés are at room temperature bake for about 16 minutes or until the tops are “puffed and firm”.

If soufflés are refrigerated bake for about 18 minutes or until the tops are “puffed and firm”.

Step 8: 

Serve immediately with fresh cream or ice cream.

Classic Chocolate Soufflés

This soufflé is Peaches approved.

Classic Chocolate Soufflés

Classy Bolognese Sauce

One of our favorite dishes to make is Pasta Bolognese. We can’t tell you how many times we’ve made different variations of this dish, but we never tire of making it. For the first time we made our own version of Pasta Bolognese. That’s right, no recipe. We just did it straight from our brains. And it turned out pretty fucking great.

This recipe is a no frills kind of recipe, just classically beautiful, like two young ladies should be!

Classy Bolognese 

Classy Bolognese

Classy Bolognese

Ingredients

  • 1 Shallot (finely diced)
  • 1 Cup Celery (About 4 Stalks, finely diced)
  • 1 Cup Carrots (3 Large, finely diced)
  • 1 Medium Onion (finely diced)
  • 1 Cup Baby Bella Mushrooms (About 9 mushrooms), finely diced)
  • Meat Trio 1lb Each (Beef, Pork, Veal, Italian Sausage, it’s really up to you which ones you use)
  • Garlic Olive Oil
  • 1 Tablespoon Butter
  • 1 Cup Red Wine
  • 2/3 Cup Whole Milk
  • 2 to 3 Tablespoons Tomato Paste
  • 1 28oz Can Crushed Tomatoes
  • 1 28oz Can Whole Tomatoes
  • 1/2 Teaspoon Baking Soda
  • 2 Basil Leaves ( Cut into Ribbons)
  • 1 Bay Leaf
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Crushed Red Peppers
  • Few Chunks of a Parmesan Rind
  • 1 Tablespoon Garlic
  • Kosher Salt
  • Pepper

Classy Bolognese

Step 1: 

In a large pot, heat 2 tablespoons of garlic olive oil and one tablespoon of butter over medium-high heat.

Step 2: 

When the oil is shimmering add the diced onions, mushrooms and shallot. Sauté for two to three minutes.

See how the oil dances?

Classy Bolognese

Classy Bolognese

Classy Bolognese

Step 3: 

Add the carrots and sauté for another three minutes. Finally, add the celery and continue cooking for at least 1 minute.

Classy Bolognese

Classy Bolognese

Celery has a lot of water, so adding it last is a must!

Classy Bolognese

Step 4: 

If needed, at a little more oil, and then add your Meat Trio. Season liberally with Kosher salt and pepper. Break and brown the meat until the meat is just barely pink.

Classy Bolognese

Step 5: 

Next, add your red wine and raise the heat to high. Cook until all the liquid has cooked off, about 3 to 5 minutes.

It’s okay if it takes longer, we all have different stoves, so don’t be alarmed!

Step 6: 

Once the wine has been cooked off, lower the heat to medium and add the milk. Cook until most of the liquid is gone, this can take anywhere from 20 to 40 minutes.

Classy Bolognese

Step 7: 

Add the tomato paste in and mix well.

Classy Bolognese

Step 8: 

If you haven’t, squish your whole tomatoes in a separate bowl, you can do it in the pot, but you run the risk of hot splatter, and we don’t think anyone wants that.

Pour your tomatoes in the pot and stir until combined. Add the 1/2 teaspoon of baking powder. At this point you can add a splash of red wine.

Classy Bolognese

Step 9: 

Stir in the basil, bay leaf, onion powder, garlic powder, parmesan rinds and red peppers. Taste and season accordingly, if it needs more salt or pepper or any seasoning…add it!

Lower the heat and cook un-covered for 1.5 hours.

Classy Bolognese

Step 10: 

After 1.5 hours of cooking, add 1 hearing tablespoon of chopped garlic. Continue cooking un-covered for 2 to 3 hours. Stir occasionally.

Again, at this point, taste and season accordingly. But go easy on the salt, the rinds have a really nice salty flavor, and release the salt flavor as they melt.

Step 11: 

During the last hour of cooking, you can slowly start to defeat your sauce. This step isn’t necessary but we always defat in the last hour.

Classy Bolognese

Step 12: 

When the sauce is ready, cook your pasta and toss the sauce and pasta together.

*We always reserve at least a cup and half of our pasta water (after the pasta is cooked, but before you drain) and use to toss with the pasta and the sauce.

Classy Bolognese

Classy Bolognese

Classy Bolognese

Strawberry Ice Cream

It’s Strawberry season! And what better way to utilize them then to make fresh Strawberry Ice Cream!

Look at how beautiful and plump those are!

Strawberry Ice-cream

strawberry ice cream

This recipe is the perfect fruity treat to cool you down on a hot summer day.

Ingredients 

  • 1 Can Sweetened Condensed Milk (14 oz)
  • 2/3 Cup Evaporated Milk (5 oz)
  • 2 Tablespoons of Sugar
  • 1 1/2 Teaspoons of Vanilla Extract
  • 1 Cup Strawberries Pureed
  • 1 Cup Half and Half
  • 1 Cup Whole Milk or Cream
  • 2 to 4 Drops Red Food Coloring (optional)
  • 1/2 Cup of very finely diced strawberries

Step 1: 

The first thing you want to do is chop and puree your strawberries and set aside in the fridge.

Strawberry Ice-cream

Step 2: 

In a bowl, mix together the condensed milk, evaporated milk, half and half, cream/whole milk, sugar, vanilla and strawberry puree. Mix until all the ingredients are combined.

No pictures, because no matter how much you photograph it, it still looks gross.

Step 3: 

Put in the fridge for at least thirty minutes. But you know how we feel, letting the base sit overnight always produces the best results.

If you’re in a pinch, place in the freezer for 25 minutes and stir occasionally.

Step 4: 

Finely dice your strawberries and sprinkle with a tiny bit of sugar, 1/2 teaspoon to 1 teaspoon should do it. We placed this in the freezer until we were ready to use them, but only put in the freezer while the ice cream is churning, you want them cool, not frozen! 

Step 5: 

When the base is cold, churn to your ice creams manufactures setting. For ours, we churn for about twenty minutes, and then during the last five minutes we add in our cooled strawberries.

Strawberry Ice-cream

Step 6: 

Transfer to a container and freeze for at least three hours before serving.

Strawberry Ice-cream

Strawberry Ice-cream

Victoria Sponge Cake

Happy Victoria Day! Today we made a Victoria Sponge Cake in honor of Queen Victoria.

Apparently (according to Wikipedia…) Queen Victoria used to love having a slice of sponge cake with her afternoon tea, and so today in honor of Queen Victoria and her afternoon sponge, we made you this classic and tasty dessert.

Victoria Sponge Cake


Victoria Sponge Cake 

Cake: 

  • 1 Tablespoon of Butter or Cooking Spray
  • 1 Cup Butter (Softened)
  • 1 Cup Sugar
  • 4 Large Eggs
  • 1 Tablespoon Vanilla Bean Paste or Extract
  • 1 Cup AP Flour (Sifted)
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • Powder Sugar (Dusting)

Filling: 

  • 1 Cup Heavy Cream
  • 2 Tablespoons Powder Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Lemon Extract
  • 2/3 Cup of Good Quality Strawberry Jam
  • Fresh sliced strawberry

Step 1: 

Preheat your oven to 350°F. If using butter, melt over a low flame and brush the bottom of your two 8 inch round cake pans and line with parchment paper. If using cooking spray, spray the pans and set aside.

Step 2: 

In a large bowl or stand mixer fitted with a whisk attachment, beat together the  butter and the sugar until light a fluffy. Make sure to beat it well to ensure you get a lot of air into the batter.

Victoria Sponge Cake

Victoria Sponge Cake

Step 3: 

Next, beat the eggs in one at a time. It’s really important to beat the eggs in one at a time, and remember to scrape down the sides of the bowl between each egg. You want the batter to stay light and airy.

Victoria Sponge Cake

There is a possibility that the mixture may curdle, that’s okay, Just at 1 Tablespoon of AP flour. Don’t take from your other flour mixture though.

Step 4: 

Mix in the vanilla extract.

Step 5: 

In a small, separate bowl, sift together the flour, baking powder and salt.

Step 6: 

Fold the flour mixture into your wet ingredients. Don’t over mix!

Victoria Sponge Cake

Victoria Sponge Cake

Step 7: 

Equally divide the batter between the two greased cake pans. Spread them out evenly and tap them against the counter to get out all the air bubbles.

Victoria Sponge Cake

Step 8: 

Place the cakes in the oven and bake for 20-25 minutes. Remove from the oven and let cool in their pans for 5 -10 minutes. Remove from their pans and let cool completely for at least an hour.

Assembling the Cake 

Step 1: 

Once the cakes are cooled, place on our serving plate. Spread the jam on both sides of the cake. place about half the strawberries on top of the jam.

Victoria Sponge Cake

Victoria Sponge Cake

Victoria Sponge Cake

Victoria Sponge Cake

Step 2: 

In a medium bowl, beat one cup of heavy cream in on high. When the cream starts to take shape, mix in your powder sugars and both extracts. Beat to desired consistency

Step 3: 

Spread the whipped cream evenly over the strawberry and top with the rest of the strawberries. Sandwich the two cakes together and dust the top with powdered sugar.

Victoria Sponge Cake

Victoria Sponge Cake

Cut and serve.

Victoria Sponge Cake

Creamy Coleslaw

Happy National BBQ Day!

One of the best things about Barbecues, besides the meat, is the side dishes! We mean, you can’t really have a BBQ without side dishes, and one of our favorite BBQ sides is Creamy Coleslaw!

This recipe is  a classic and a definite crowd pleaser, and a must at any summer BBQ.

Creamy Coleslaw

Ingredients 

  • 1 Bag of Coleslaw Mix
  • 3/4 Cup Mayonnaise (We use the one made with Olive Oil)
  • 1/4 Cup Sugar
  • 1 Teaspoon Celery Seed
  • 2 Teaspoons Mustard Powder
  • 1/2 Teaspoons Cayenne Pepper
  • 3 Tablespoons White Vinegar
  • Kosher Salt
  • Fresh Cracked Pepper

Step 1: 

In a small food processor put the mayonnaise, sugar, celery seed, mustard powder, cayenne pepper and white vinegar and blend until smooth.

Step 2: 

Taste and season with kosher salt and pepper to your like. Blend for five more seconds.

Step 3: 

Place your coleslaw mix in a bowl and mix with some of your dressing. Toss until fully coated, serve almost immediately.

Personally we dress our coleslaw 10 to 15 minutes before we serve it, that way it lightly breaks down the coleslaw mix and it’s not too soggy.

Creamy Coleslaw

Smashed Potato Salad

Love potato salad, but hate all the mayonnaise? Then this recipe is for you! What’s great about this recipe is fact that you’re using the mashed potatoes as the creamy element. You can also add a dollop of sour cream, or even mayonnaise for extra creaminess. But it’s not needed!

Smashed Potato Salad


Ingredients

  • 3 Russet Potatoes
  • 3 Red Potatoes
  • 3 Yukon Potatoes
  • 1/2 Cup Celery (Diced)
  • 1/2 Cup Onion (Diced)
  • 2 Green Onions (Diced)
  • 2 to 4 Tablespoons Coleman’s Mustard (Or mustard of your choice)
  • Kosher Salt
  • Fresh Cracked Pepper
  • Garlic Powder
  • Onion Powder
  • Splash of Half and Half
  • 1 Tablespoon Butter

Step 1: 

Peel and chop all your potatoes and place them in cold salted water. Once chopped and peeled, put the potatoes in on the stove and bring to a boil. Cook until potatoes are fork tender.

Step 2: 

Before draining, reserve some starch water. Drain the potatoes.

Step 3: 

Return about half of the cooked potatoes to the pot and start mashing them. Add a splash of half and half and one tablespoon of butter. If you’re not feeling the half and half, use some of the reserved starch water. Because of the starch it helps thicken the potatoes but with half the calories!

Step 4: 

Season the mashed potatoes with some kosher salt, pepper, garlic powder, onion powder, and mustard. Mix well.

Step 5: 

Next, mix in the onions and celery.

Step 6: 

Finally, stir in the other half of the cooked potatoes. At this point, season to your liking. If it needs more mustard or salt add now. Can be served immediately, at room temperature or cold. It’s really up to you!

You can also add a dollop of sour cream and mix it in for added creaminess.

Smashed Potato Salad