Wednesday, May 25, 2016

Three Ingredient Ice Cream

I have no idea where the month of May has gone!

But here it is, the week of planning for what will be done on Memorial Day!

My cherubs have finished with their school and this is a big accomplishment, as this was their first year of attending a "virtual academy" through the school they attended in Dallas.

I've spent the last eleven years "preparing" for my cherubs to be home for the summer.

I always took their last week of school and sorted through their closet.

Straightened out the drawers.

Grocery shopped for "at home" lunches.

And did any last minute planning before school would be let out for the summer.

But since these cherubs have been doing their education from the comforts of our office, my routine was a wee bit off this year!

It has actually been a great year for all of us and I've loved the opportunity for them to educate at home. 

Now that summer break is officially here, we've been enjoying a more relaxed routine.

And with summer comes (more) opportunity for ice cream!

We seriously adore ice cream.

If I were in charge of the food pyramid, I'd add this as a food group.

This recipe has only three ingredients, which makes it super easy.

But the third ingredient is open for change!


I'm adding in coffee, but you could add in ANYTHING!


Half and Half.







 . . .and so goes the list!

Three Ingredient Ice Cream

2 cups heave whipping cream, cold
1 can sweetened condensed milk, cold
1 cup of desired mix in (see list of options above, or whatever you conjure up), cold

Option 1

If you do not have a freezer, like a Cuisinart, use this method.

Whip the cold cream with mixer until stiff peaks form.

Pour the cold sweetened condensed milk into large bowl and stir in your desired flavorings. 

Gently fold the whipped cream into the milk mixture until all combined. You want to keep that creamy light texture, so be gentle but thorough.

Pour into 2 quart freezer-safe container (usually plastic works best) and freeze for at least 6 hours.

Option 2

If you do have a small counter-top freezer, like a Cuisinart, use this method.

In a large measuring container, with a spout, pour the cold whipping cream and sweetened condensed milk.  Stir together until well mixed and thoroughly combined.  Stir in the desired mix in.

Pour the cold ingredients into the freezing bowl of the ice cream maker and, following the manufacturers directions, allow the ice cream to be made.

After the ice cream has set, transfer the ice cream to a freezer-safe container, and allow to firm up to your desired consistency in the freezer.

Monday, May 9, 2016

Cannoli Cake

My boy cherub saw this recipe on T.V. while we were staying in a hotel not too long ago.

He begged me to make it.

It's not hard, but there are a few "special" ingredients.

When you look at the title, the word "Cannoli" conjures up a taste.

That's what the frosting is like . . .cannoli filling.

That's why I didn't want to make any substitutions to the ingredients.

I wanted it to taste like cannoli.

That's one thing my boy cherub misses since being gluten free.

He dreams of eating great cannoli.

Well, truth be known, he dreams of eating Krispy Kreme donuts, a honey butter chicken biscuit from Whataburger, and the cinnamon rolls I used to make.

For mother's day, my girl cherub choose the entrée and my boy cherub choose the dessert.

For me to make.

But whatever . . . that's what moms do!

This is seriously good!

It's seriously easy too!

Which only contributes to the good factor!

Cannoli Cake

1 15-16oz  white or yellow cake mix; I used a gluten free mix
ingredients listed on box to make the cake (eggs, water, oil)
1 14 oz can sweetened condensed milk
1 1/2 cups ricotta cheese
1 1/2 cups mascarpone cheese
1 1/4 cups powdered sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 cup mini chocolate chips
powdered sugar for dusting on top

Preheat the oven to 350 degrees.

Mix the cake mix, and listed ingredients, as directed. 

Pour into a greased 9 X 13 pan and bake according to directions.

When the cake is removed from the oven, use a skewer to poke holes randomly over the entire top of the cake.

I'm not fooling anybody -- I do not do this in a random way!  I poke 12 holes across the width and I continue that in a methodical pattern until I complete the length of the pan.

After you have poked the holes, and the cake is still warm, pour the entire can of sweetened condensed all over the cake, allowing it to seep into the holes on top.

Allow the cake to cool completely.

While the cake is cooling, make the frosting.

In a stand mixer, or using a hand mixer, add the ricotta, mascarpone, 1 1/4 cups powdered sugar,  vanilla, and the cinnamon.  Mix until well blended.

This is not a heavy cream cheese kind of frosting.  It will be rather light.

Place in the refrigerator until the cake is cooled.

Frost the entire cake with the cheese frosting.

Top with mini chocolate chips and dust with additional powdered sugar.

Refrigerate the cake until ready to serve.

I think this cake is best served chilled.

Thursday, May 5, 2016

Hot Bean Dip

That can of fat free refried beans in the picture;

It's my favorite brand.

It's from Aldi's.

There's no reimbursement or compensation for my opinion on this can of beans.

Truly, Aldi doesn't even know I exist.

But I know they exist!

I am a fan of the store.

I'm also a fan of these beans.

Not that I would want to just "open and serve" this, but it's a good foundation for other tasty creations.

With Cinco de Mayo today, I wanted to give you a quick bean dip.

It's super easy and is great for dipping chips or rolling in tortillas for a super fast lunch.

If you were having company, you could keep this warm in a small crock pot and have the toppings out and your friends could "build their own" nachos.

Because I use this brand of refried beans, I don't add a bunch of seasoning.

If you make this, and your canned refried beans aren't seasoned, then you may want to tinker with some flavoring . . . and maybe just adding a taco seasoning packet might be the easiest.

But for me, this is all I do:

Hot Bean Dip

1 can refried beans
4 oz cream cheese
1 tsp. cumin
1/2 tsp. salt
corn chips
shredded cheese
chopped onion
green chilies, drained
chopped jalapeno
sour cream

In a small sauce pan, empty the can of refried beans and add the 4 oz of cream cheese.  If desired, add the cumin and salt.  Over low heat, as not to burn the cream cheese, stir the ingredients together until well combined, the cream cheese is melted, and the mixture is hot all the way through.

That's it!

You're done!

Use the hot bean dip to assemble nachos or fill corn tortillas and top with the cheese, chopped onion, green chilies or chopped jalapeno, sour cream, and salsa.