Banana Pudding Ice Cream

July 3, 2015July 5, 2015 ~ Marlee And Christie ~ Leave a comment

Banana pudding is considered a Southern staple, but apparently it was created in New York and adopted by the south! Bananas started becoming a star at fruit stands only after the Civil War, when goods were capable of being transported from the Caribbean and Central America much faster.

The first printed recipe of Banana Pudding was actually in the New England magazine, Good Housekeeping, and was compared to an English trifle. Like trifles, they originally used sponge cake, but in 1920 a more affordable option was used: Vanilla wafers, or as most know them as Nilla wafers.

So today we give you our Southern (California) Banana Pudding ICE CREAM! Yeah, you heard right, we made a dish that was already devilishly delicious into something truly diabolical! You feel compelled to have more and more, especially after some salty, savory, succulent BBQ food. It’s the perfect companion to anybody’s 4th of July BBQ extravaganza, so get started people!

Ingredients

1 1/2 Cups Half and Half
1/2 Brown Sugar (Packed)
1/2 Cup Sugar
1/2 Teaspoon Salt
2 Eggs (Beaten)
1 Cup Heavy Cream
1/2 Teaspoon Vanilla Extract
1 Tablespoon Vanilla Bean Paste**
3 Ripe Bananas (Mashed)
2 Cups Crushed Vanilla Wafers

**If you don’t have Vanilla Bean Paste, extract can be used in its place.

Step 1:

In a saucepan, combine half and half, sugars, salt and vanilla; turn on the heat to medium-low and stir occasionally until the sugar is completely dissolved (about five minutes).

Step 2:

In a medium bowl, beat the eggs using an electric mixer until they are a pale yellow. We like to beat them until they achieve the “ribbon stage”.

Step 3:

When the sugar has dissolved, very slowly pour half of the cream and sugar mixture into the eggs; whisking constantly so the eggs don’t curdle. Transfer the egg mixture back to the sauce pan with remaining cream mixture.

Step 4:

At this point, mix in the heavy cream and the vanilla paste. Cook the mixture of a medium-low heat until the mixture thickens and is able to coat the back of a wooden spoon; about five to ten minutes.

Step 5:

If needed, pour the mixture through a fine wire sieve. Cool the mixture to room temperature.

Step 6:

While your base mixture is cooling, take your very ripe bananas (the darker the better) and mash them well. Set aside.

Step 7:

When the base mixture is cool, stir in the banana mixture and pour into your ice cream maker. Freeze according to the manufactures setting.

While the ice cream is freezing, gently crush your vanilla wafers. During the last five to minutes of the freezing process, mix in most of the wafer cookies. When the mixture is finished, transfer to a freezer safe container. Top with leftover crushed cookies. Freeze until firm and serve.

Cinnamon Sugar Donut Holes

June 29, 2015 ~ Marlee And Christie ~ Leave a comment

Happy Monday! We originally made these donuts on National Donut Day and we liked them so much we wanted to share! On National Donut Day, we wanted to make something quick and easy, and found this great recipe that everyone in the house loved!

You really have to watch these when you cook, because they brown really quickly and sometimes can brown before the inside is cooked. So make sure you watch the oil temperature and don’t let it get too hot!

Cinnamon Sugar Donut Holes

Ingredients

1 (Heaping) Cup of Bisquick Pancake Mix
1 Tablespoon Bakers Sugar
1 Tablespoon Vanilla Extract/Paste
1/2 Teaspoon Maple Extract
1/2 Cup Milk
1/4 Cup Granulated Sugar
1 Teaspoon Cinnamon
Vegetable or Peanut Oil

Step 1:

In a bowl mix together, the pancake mix, bakers sugar, vanilla, maple and milk until combined. In a separate medium sized bowl, mix the granulated sugar and cinnamon together and set aside.

Step 2:

In a heavy bottom pot, heat up the oil. You want to use enough oil to cover at least 1 inch.

Step 3:

Using an small ice cream scoop, drop the batter into the hot oil. Frying no more than 4 to 5 at a time. You want to fry them until golden brown, about 2 minutes.

Step 4:

Remove the donut holes from the oil (shaking off excess oil) and place them in the cinnamon sugar. Carefully, roll them in the cinnamon sugar. Set on a cooling rack and serve when cool.

Key Lime Curd

June 24, 2015June 24, 2015 ~ Marlee And Christie ~ Leave a comment

Today’s recipe is a spin on our Meyer Lemon Curd, but instead of lemons we decided to make use of key limes!

Just like the lemon curd, you can put this curd on basically anything! Toast, put it in tart shells, eat it with a spoon, you can’t go wrong.

Look at how beautiful those little limes are! So bright, and packed full of flavor. Like Meyer lemons these little guys are much sweeter than normal limes.

Ingredients:

1 Bag of Key Limes
1/2 cup Key Lime Juice
Key Lime Zest (from the limes used for juice)
1 1/2 cup bakers sugar
1 stick of unsalted butter (room temperature)
4 large eggs
1/8 teaspoon kosher salt

Step 1:

Zest the limes before juicing. After you’ve zested the limes, juice them.

Step 2:

In a food processor pulse together the sugar and lime zest until the lime zest is fully incorporated to the sugar. The sugar will have a “damp” texture.

Step 3:

Cream together the butter and then mix in the butter.

Step 4:

Beat in the eggs one at a time and then add the salt and lime juice. At this step, the curd is going to look absolutely disgusting, you’re probably going to think you fucked it up. Don’t worry. It’s supposed to look that way. Trust us.

Step 5:

Next, transfer the mixture into a sauce pan. Stir constantly over a low heat until the mixture starts to smooth out and eventually begins to thicken. Check occasionally with a digital thermometer and when the temperature reads 170° you can remove from the heat. Cool to room temperature and then refrigerate.

Nutella Oatmeal Risotto

June 12, 2015June 12, 2015 ~ Marlee And Christie ~ Leave a comment

Old Fashioned Oatmeal never seemed so sexy! This dish is a guilty pleasure; it’s so creamy like a risotto, the trick is to keep stirring it on medium low heat.

The texture comes out almost soufflé -like. The flavor is basically a Nutella churro, if you don’t like that, you might have burned off your taste buds. Again, you’re welcome.

Nutella Oatmeal Risotto

Ingredients

1-2 Tbs of Nutella (don’t hesitate to use more)
1/2 cup of old fashioned oatmeal
3/4 cup of milk
1/4 cup of water
cinnamon
vanilla extract

Step 1:

Heat up milk and water in a saucepan.

Step 2:

While it’s heating, add the Nutella, cinnamon, and vanilla. Whisk it all together.

Step 3:

When liquid is boiling, add the oatmeal. Stir constantly for 5 minutes, or until it’s thickened.

Step 4:

Plate it and dust some powdered sugar on top. It’s addictive!

Mint Chip Ice Cream

May 30, 2015May 30, 2015 ~ Marlee And Christie ~ 2 Comments

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!

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.

Snacking Cookie Dough

May 27, 2015March 28, 2017 ~ Marlee And Christie ~ 1 Comment

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.

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.

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.

Classic Chocolate Soufflés

May 25, 2015 ~ Marlee And Christie ~ 1 Comment

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

Makes 6 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.

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.

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.

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.

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.

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.

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.

This soufflé is Peaches approved.

Strawberry Ice Cream

May 20, 2015May 23, 2015 ~ Marlee And Christie ~ Leave a comment

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!

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.

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.

Step 6:

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

Victoria Sponge Cake

May 19, 2015May 23, 2015 ~ Marlee And Christie ~ 2 Comments

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

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.

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.

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!

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.

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.

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.