August 2009

Cinnamon Bun Ice Cream

Yes it’s a fact, I ♥ Ice Cream!

Pretty much any frozen treat for that matter, gelato, frozen yogurt, granita… you get the picture.

There is one particular flavor of ice cream I’ve been daydreaming about for quite some time now though.

I’m sure you’ve seen it in your grocer’s freezer… Ben & Jerry’s Cinnamon Buns Ice Cream (Caramel Ice Cream with Cinnamon Bun Dough & A Caramel Streusel Swirl).

If you haven’t tried it already, I’m here to tell you it’s fantastic and you should definitely give it a try.

Here is my version of Ben & Jerry’s Cinnamon Buns Ice Cream.



Blueberry Streusel Cake

How would you like to provide your body, with a great source of antioxidants, vitamins, and fiber?

I give you the Blueberry…

A true powerhouse, it’s nutritional scorecard is off the charts compared to other popular summer fruits.

And… if by any chance you happen to have some at home why not enjoy them than in this yummy streusel cake?

Blueberry Streusel Cake

adapted from Gourmet Magazine July 2009

Streusel Topping
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon plus 1 teaspoon packed light brown sugar
3/4 teaspoon cinnamon
1/4 cup finely chopped pecans
1 stick cold unsalted butter, cut into 1/2 inch pieces

Stir together flour, sugars, cinnamon, pecans, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.


1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 stick unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 teaspoon lemon zest
1/2 lb blueberries (3 1/4 cups)

Preheat oven to 350 degrees F. with rack in middle.

Line bottom sides of a 9 inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides.

Butter bottom and sides of pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.

At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.

Sprinkle lemon zest over blueberries and lightly toss. Gently fold blueberries into batter.

Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of the topping evenly over batter.

Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more.

Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.


Chocolate Chip Zucchini Cupcakes

Guess what I got in the mail yesterday… yeah, it’s probably best if I just tell you, I received the September issue of Gourmet… yay!

The best news is, that I’ve decided to pick one recipe from each new issue I receive to share with you.

This month I chose Chocolate Chip Zucchini Cupcakes the recipe in the magazine didn’t include frosting. But I say, hey… if you are going to add “cupcake” to the title, frosting is a must!


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Mocha Toffee Cashew Bars

If you are a coffee lover like me, and you are in need of a little “pick-me-up” try out these yummy bars, they are super easy to make and taste oh so good.

The texture of the base is like a shortbread-brownie hybrid and the rich melted chocolate with chopped cashews takes these bars to a whole new level.



Cherry Chip Cordial Ice Cream

Summer vacation has officially ended for two thirds of the clan (I have three boys), the two youngest started school this week.

No more staying up all night playing video games, hanging out with their friends all day long, or just vegging around the house. Now it’s back to homework, soccer practice, and going to bed at a decent time.

For my husband and I it’s back to making sure they’re out the door on time in the morning, getting breakfast ready, packing lunch for the youngest, driving them to and from soccer practice, making sure they do their homework, etc. Back to the routine…

However, the truth is we still have a few weeks of summer left, the days are still long, the weather hasn’t been excruciatingly hot, sure… it has started to whine down, but there’s a bit more left. And what about the weekends? We still have those to enjoy!

To help us all celebrate what’s left of summer here are couple of recipes that I’d like to share with you.

Cherry Chip Cordial Ice Cream

adapted from The New York Times Dessert Cookbook

Prepare the cherries and ice cream custard base a day ahead.

Cherry Syrup (Use half of the recipe for the Ice Cream and half for the Cherry Ice Pops below)

2 cups granulated sugar
2 cups water
1 pound cherries, about 2 1/2 cups stemmed, pitted and quartered
1 teaspoon vanilla extract

To macerate the cherries, in a medium saucepan, combine the sugar with the water. Bring to a simmer, stirring to dissolve sugar. Add the cherries and vanilla, simmer for 5 minutes. Remove from heat, and pour the cherry syrup equally into two separate bowls.

Ice Cream Custard base

1 1/2 cups heavy cream
1 1/2 cups whole milk
1 tablespoon vanilla extract
6 egg yolks
3/4 cup granulated sugar
2 tablespoons godiva chocolate liqueur
1 cup semi-sweet chocolate chips

To prepare the ice cream custard, in a medium saucepan, combine the heavy cream, milk, vanilla, and sugar. Heat until just beginning to steam, stirring to dissolve the sugar. Remove from the heat. In a separate bowl, whisk the egg yolks until well combined. Add a ladleful of the hot milk mixture to the eggs while whisking vigorously, to warm the yolks.

Add the warmed yolks to the hot milk mixture in the saucepan, and return the pan to medium heat. Cook, stirring, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.

Remove from head and add the Godiva chocolate liqueur. Immediately pour it through a fine strainer into a clean bowl.

Cover the bowl with plastic wrap placed on the surface of the custard. Cool in a bowl of ice and water. Refrigerate overnight.

To finish the ice cream, take half of the reserved cherry syrup, place a strainer over a bowl and drain the syrup from the cherries. Place the cherries in a bowl, and place them in the freeze. Discard the syrup or reserve for another use.

Roughly chop the chocolate chips and place them in a small bowl in the freezer along with the cherries.

Freeze the chilled custard in an ice cream maker according the manufacturer’s instructions. Using a rubber spatula, fold in the cherries and chocolate chips. Transfer ice cream to a container, cover, and place in the freezer for a few hours or until completely firm.

Cherry Ice Pops

Half of the Cherry Syrup recipe from above
1/2 cup heavy cream

In a bowl combine the reserved cherry syrup with the heavy cream. With an immersion blender slightly puree the mixture.
Transfer to ice cream molds and freeze for at least 4 or 5 hours.


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