Salted Caramel Ice Cream

Salted Caramel Ice Cream

It’s Friday! The best way to celebrate Friday? With ice cream. Salted Caramel Ice Cream. We can’t think of a better way to kick off the weekend. This ice cream is smooth, creamy, salty, sweet and incredibly delicious. Another thing we love about this recipe? You can name every. Single. Ingredient. Simple ingredients equal BIG FLAVOR.

Everyone asks us about making ice cream, and trust us. IT’S NOT THAT HARD. All you need is an ice cream maker. You might be asking yourselves, an ice cream maker? That’s gotta be expensive. It’s really not, they have makers as cheap as $40 on amazon. So maybe this year, ask Santa and Chanukah Harry for an ice cream maker this holiday season so you too can follow along with these seductive recipes!

You will see in the picture that when we photographed our ice cream with a maple bacon praline, for this recipe was used in our epic Pork-tastic dinner.

Salted Caramel Ice Cream

Salted Caramel Ice Cream 

Ingredients

Step 1: 

In a medium bowl, whisk together chilled cream, whole milk, vanilla and half of the salted caramel.

Step 2: 

Put in the fridge and chill until cold.

Step 3: 

Once the mixture is good a cool, pull out and give it a good stir. Pour the base into your ice cream maker and make according to your manufactures instructions.

Step 4: 

Just about when the ice cream is frozen add the remaining salted caramel (room temperature) to the mixture to create ribbons throughout the ice cream. If you don’t want ribbons you can save the remaining caramel on top of the ice cream.

Step 5: 

Transfer to a freezer safe container and chill until fully frozen.

Salted Caramel Ice Cream

Salted Caramel Ice Cream

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Blueberry Compote

Blueberry Compote

Happy Monday!

Today’s recipe is a delicious and simple way to add some extra flavor into your life. Blueberry Compote! A compote is actually the French word for “mixture” and is made up of fruit in a sugar syrup. Apparently, a compote dates back all the way to Medieval Europe, where they would chill the compote and eat it at the end of the meal.

So, here’s the history on blueberries. Apparently, they are native to North America, along with the cranberry and concord grape. The Native American people considered the blueberry a gift from the Great Spirit and they should, they’re amazing! When the New England settlers arrived, they tried and failed at the agriculture game because it wasn’t local…Sound familiar? Anyway, the Native Americans taught the settlers how to grow corn and blueberries, among other staples in the Native American diet of the time. Not only did they like eating blueberries, but they had many uses for them such as medicinal uses and dyes. So hail to the Blubs!

You can add this compote to just about anything. You can add it to greek yogurt, a crazy PB and Jelly sandwich, top your favorite ice cream, cupcakes, cakes, pancakes, use it as a topping for waffles, you can use it on just about anything. And it’s absolutely delicious, and of course, not overly sweet.

You can also make this ahead and then freeze for a later day. It’s really up to you.

Remember to let us know what you think by leaving us a comment here on using the #twoyoungladies hashtag on Twitter and/or Instagram.

Blueberry Compote

Blueberry Compote

Blueberry Compote

Ingredients: 

  • 1 18oz Container Fresh Blueberries
  • 1/2 Cup Orange Juice
  • 1/2 Cup White Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Cinnamon
  • 3 Tablespoons Cornstarch
  • 1/4 Cup Cold Water

Step 1: 

In a medium sauce pan, combine the blueberries, sugar, vanilla, cinnamon and orange juice. Bring to a boil.

Blueberry Compote

Step 2: 

In a small bowl, mix together the cold water and cornstarch.

Step 3: 

Add the cornstarch mixture to the blueberries. Mix until combined.

Step 4: 

Cook over low heat until the mixture has thickened and coats the back of a spoon, about 3 to 4 minutes.

Blueberry Compote

Step 5: 

Remove from the heat and and let cool to room temperature.

Can be served on anything, it’s that good!

Blueberry Compote

Blueberry Compote

Blueberry Compote

Blueberry Compote

Chicken and Asparagus Stir Fry

Chicken Asparagus Stir Fry

Happy Monday! You know what the best way to start your Monday off is? With our Chicken and Asparagus Stir Fry Bowl. This is the perfect meal after a weekend of fun, and questionable food choices. This bowl is packed full of flavors and will keep you going for hours!

Sriracha, agave, and soy give this bowl an extra punch of flavor that really makes in unique and special. Give this tasty bowl a try and let us know what you think here or using the hashtag #twoyoungladies

Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry

Ingredients

  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Agave
  • 2 Tablespoons Sriracha
  • 1 Teaspoon Crushed Red Peppers
  • 2 Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil,
  • 1 Bunch Asparagus (Trimmed and Cut to bite sized pieces)
  • 4 Teaspoons Garlic (Finely chopped)
  • 1 Teaspoon Toasted Sesame Oil

Chicken and Asparagus Stir Fry

How beautiful is this asparagus? We love asparagus!

Step 1:

In a small bowl, mix the soy sauce, agave, sriracha, and red pepper flakes.

Step 2:

Cut the chicken into bite sized pieces, and place in a large bowl or ziplock bag.

Chicken and Asparagus Stir Fry

Step 3:

Cover the chicken with about half of the soy mixture. Reserve the rest. Cover the chicken and sit in the fridge for at least thirty minutes (the longer the better) for the flavors to meld.

Chicken and Asparagus Stir Fry

Step 4:

Twenty minutes before you plan on cooking dinner, remove the chicken from the fridge.

Step 5:

In a large skillet, heat 1 tablespoon of the olive oil over a medium high heat. Saute the asparagus and saute until just under done, you don’t want to over cook them. Remove the asparagus from pan. About two to three minutes.

Chicken and Asparagus Stir Fry

Step 6:

Add the remaining oil, and cook the chicken pieces until almost cooked completely through, which is about five minutes.

Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry

Step 7:

Add the chopped garlic, and saute for about 60 seconds. Add the asparagus back into the pan, and the reserved marinade. Cook for another two minutes and just before you take it off the heat, add the 1 tablespoon of toasted sesame oil.

Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry

Serve immediately over rice and top with toasted sesame seeds.

Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry

Browned Butter Sweet Potato Pie Squares

Sweet Potato Squares

It’s finally fall in Los Angeles, and you know what that means? It’s below 80 (just barely) degrees and everyone is bringing out the scarves, boots, and puffy coats. We like to call it wishful coating, and if we wear coats and cold weather clothes it will magically become cooler. We girls can dream, right?

And you know what fall also means? Pumpkins. Tons and tons of pumpkins, but here at TYL, we like to mix things up and go off the beaten path. We dare everyone to swap out pumpkins for sweet potatoes. Sweet Potato is one of our favorites, and once we opened the door to Sweet Potato land, we were changed ladies.

Before we get to the recipe, we also want to thank everyone for sticking with us during these past few weeks. We finally moved to our own apartment, and it’s perfect! Big things are happening here and we can’t wait to share them with you. But for now, lets get to today’s  recipe! Browned Butter Potato Pie Squares! These are a take on a recipe from Paula Deen, but we fall-ifed it!

Please let us know what you think, and if you make it and post it tag us with #twoyoungladies.

Happy Fall Everyone!

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares 

Ingredients

  • 1 Package Cake Mix (Yellow or Spice Cake)
  • 1 Large Egg
  • 1 Stick Butter (Melted)
  • 1 8oz Package Cream Cheese (Softened)
  • Sweet Potatoes (One pound, peeled and chopped)
  • Orange Juice
  • Water
  • 1 Stick Butter (Melted)
  • 1 Teaspoon Maple
  • 1 Teaspoon Vanilla
  • 3 Eggs
  • 8oz of Powdered Sugar
  • 1 Teaspoon Cinnamon

Browned Butter Sweet Potato Pie Squares

Step 1: 

Preheat your oven to 350°F.  Grease a 13×9 pan with cooking spray.

Step 2: 

In a medium saute pan, brown your first stick of butter.

If you’re unfamiliar with browning butter, click here.

Browned Butter Sweet Potato Pie Squares

Step 3:

In a medium sauce pan, place your cut and peeled sweet potatoes and covers with a mixture of orange juice and water. Cook until sweet potatoes are fork tender.

Drain and mash until smooth, set aside to cool.

Browned Butter Sweet Potato Pie Squares

Step 4: 

In a medium bowl, mix together, your cake mix, one egg, and your browned butter. Mix well.

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Step 5: 

Pat the dough into your greased 13×9 pan, using your hands until it forms an even layer on the bottom of the pan and set aside.

Browned Butter Sweet Potato Pie Squares

Step 6: 

In a large bowl, beat together the softened cream cheese and mashed sweet potatoes until smooth.

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Step 7: 

Brown the next stick of butter.

Step 8: 

Next add the eggs, vanilla, maple, and the browned butter and then beat together.

Browned Butter Sweet Potato Pie Squares

(The first time we made this, we didn’t brown the second stick of butter. The second time, we did.)

Step 9: 

Finally, add the powdered sugar, cinnamon, and a pinch of slat and mix well.

Browned Butter Sweet Potato Pie Squares

Step 10: 

Scrapping down the sides of the bowl, spread the pumpkin mixture evenly over the cake batter crust. Bake for 45 to 50 minutes.

Step 11: 

Allow to cool completely and then cut into squares and serve with fresh whipped cream or powdered sugar.

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Recipe adapted from Food and The Butter Queen, Paula Deen.