Innis & Gunn Ice Cream

Written by brian.

Innis and Gunn Ice CreamJust when you thought National Ice Cream Month couldn’t get any better, we bring you Innis & Gunn Ice Cream.


Combine 2 cups heavy cream,
1 cup 2% milk,
1 1/3 cups granulated sugar in a medium sized saucepan over medium heat.
 Cut one vanilla bean down the middle, scrape out the seeds, and add both the seeds and the bean to the saucepan with the cream.
 Heat the mixture, stirring constantly, until the sugar has dissolved. Do not let this mixture simmer or boil!
 When the sugar has dissolved, remove from heat and let cool to room temperature. Remove the vanilla bean.
 Add 12oz of Innis & Gunn Original, and place in fridge until chilled (approx. 1 hour).
 Pour into two freezer-safe containers, and place in freezer. Stir once an hour until desired consistency is reached (approx. 6 hours).

Brown Sugar Butter Pecan Ice Cream

Written by Brian Strauss.

Brown sugar and candied nuts give this butter pecan ice cream its mellow caramel goodness.

Ingredients

Ice Cream
2 c. whole milk
1½ c. brown sugar
4 egg yolks
Pinch of salt
2 tbsp. unsalted butter
2 c. half-and-half
2 c. whipping cream
2 tsp. vanilla extract
Candied Butter Pecans
1 c. pecans
⅓ c. sugar
2 tbsp. unsalted butter
Directions

Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.

Lavender and Honey Ice Cream

Written by Brian Strauss.

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 1/2 tsp lavender extract
  • 1/2 cup honey
  • 6 egg yolks
  1. In a medium saucepan, stir together heavy cream, whole milk, 1/8 cup sugar, lavender extract (or Fresh Dried Lavender) and honey over medium-high heat. Bring the mixture to a low boil.
  2. In a small bowl, combine egg yolks and remaining 1/8 cup sugar. Whisk together until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate. Once well combined, add the egg mixture to the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon.
  3. Remove from heat. Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
  4. Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. Chill overnight or for a minimum of 7-8 hours before serving.

Chewy Caramel Brownies
Chewy Caramel Brownies

I came across this recipe and it sounded incredible..  I have always loved Fannie May's  caramel wrapped marshmallows when I have been able to find them..Every time I come across this recipe whether in our print publication, or on the website. I have dreams about how good these are..They have become an all time Favorite recipe.. and they are relatively easy to make.. We recommend doubling or even tripling the recipe.. If you are serving them for company, Make Sure you hide several for yourself for later.. and the next day! Enjoy!!

2 cups sugar
2 cups flour
2 eggs
1 cup butter
1 teaspoon vanilla
1 cup water
4 tablespoons cocoa
½ cup buttermilk
1 teaspoon baking soda

Petite Palmier Napoleon

Written by Sugar bowl bakeries.

Napoleon¾ cup heavy cream
3 Tbsp. sugar
3 ½ oz. (about 1 ½ cup) mascarpone cheese
1 Tbsp. vanilla extract

Amaretto Cheesecake with Madeleine Crust

Written by sugarbowlbakeries.

Amaretto Cheesecake with Madeleine Crust2/3 cup Sugar Bowl Bakery* (or brand of choice) Madeleine pieces, plus 6 whole
cookies for garnish
¼ cup whole raw almonds
3 Tbsp. brown sugar
5 Tbsp. butter, melted

Chocolate Molten Lava Brownie Bites

Written by sugarbowlbakeries.com.

Chocolate Molten Lava Brownie BitesChocolate Molten Lava Brownie Bites
1 ½ cup semisweet chocolate chips
1 cup heavy cream
2 Tbsp. butter
1 16-oz. zipper-lock bag

Neiman Marcus Chocolate Chip Cookies

Written by unknown.

Neiman Marcus Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 large egg

2 teaspoons vanilla extract

1-3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons instant espresso coffee powder

1-1/2 cups semi-sweet chocolate chips

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

 

We recommend tripling the recipe. These are the best cookies!

RICH CHOCOLATE PUDDING

Written by Brian Strauss.

RICH CHOCOLATE PUDDINGA featured recipe taken from the Biggest Loser Premier Membership meal plan.

1 cup 1% low-fat milk
1 tablespoon sugar
1 tablespoon cornstarch

Almond And Apricot Biscotti

Written by Brian Strauss.

Almond And Apricot BiscottiThis twice-baked cookie is a classic with coffee or tea. The whole wheat and nuts provide the mineral manganese, which helps bone formation, and the antioxidant selenium, which is important for thyroid hormone function. Makes 24 cookies.
3/4 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 eggs, lightly beaten
2 tablespoons 1 percent low-fat milk
2 tablespoons canola oil
2 tablespoons dark honey
1/2 teaspoon almond extract
2/3 cup chopped dried apricots

Pumpkin Bourbon Cheesecake
Pumpkin Bourbon Cheesecake

   Just a note, We made this cheesecake this year.. it was my first cheesecake ever, it was not hard to do but it was fantastic.. We highly recommend adding this to your holiday arsenal..  I  really like Old Grand Dad..  But he bourbon is your choice.. Don't forget to have a few shots..Makes it much more enjoyableSmile

Pumpkin Bourbon Cheesecake
Crust:
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
Filling:
1 1/2 cups pumpkin puree*
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Kyotofu: Uniquely Delicious Japanese Desserts

Written by by Nicole Bermensolo with Elizabeth Gunnison Dunn.

Kyotofu: Uniquely Delicious Japanese Desserts
KYOTOFU introduces recipes using delicious, healthful, longevity-boosting ingredients traditionally found in the Japanese diet by applying them to familiar, Western dessert formats. Kyotofu stands for dessert as part of a balanced, holistic approach to eating. ( Check out a few of the recipes from the cookbook)

Grilled Pound Cake with Berries

Written by Brian Strauss.

Grilled Pound Cake with Berries1 cup sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
5 tablespoons sugar, divided
1 tablespoon minced fresh mint
2 cups heavy whipping cream
1 tablespoon lemon juice
1 teaspoon grated lemon peel

QUINOA CHOCOLATE TRUFFLES

Written by Brian Strauss.

QUINOA CHOCOLATE TRUFFLESfrom: Sodium Girl's Limitless
Low -Sodium Cookbook by Jessica Goldman Foung
Makes 8 mini truffles.
Put quinoa and 3/4 cups of water into a pot and bring to a boil. Then, lower heat so water is gently simmering and cover the pot. Cook for 10 minutes. Turn off heat and remove cover. Stir the quinoa and add a pinch more water if any of the grains are stuck to the bottom. Quinoa should be cooked but crunchy. Set the pot aside.
Turn the oven broiler on low. Spread quinoa on a cookie sheet and put into oven. Cook for 10 to 15 minutes, or until quinoa is crispy.

Jack O Lantern Ghoulish Chocolate Chip Cookies

Written by The Big Goblin.

Jack O Lantern Chocolate Chip Cookies

Pumpkin and chocolate chips a great pairing for Halloween. Add some strategically placed chips when the cookies come out of the oven for eyes, then drizzle the glaze  to look like blood and guts. 

Blackberry Cake with Maple Icing
Blackberry Cake  with Maple Icing

Blackberry Cake 
with Maple Icing

Serves 16; 1 slice per serving
3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking powder

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