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