No-Churn Raspberry Ice Cream

INGREDIENTS
1 1/2 cups Heavy Cream
1/4 cup sugar
1 tbsp Vanilla Extract
1/2 can Sweetened Condensed Milk
1/2 cup Raspberry Freezer Jam
Raspberry Freezer Jam (for swirls)

DIRECTIONS
In a stand mixer with the whisk attachment, whip your heavy cream and sugar until soft peaks appear. Add vanilla, and half of your sweetened condensed milk and whip until combined. Add remaining sweetened condensed milk until stiff peaks appear.
Gently fold in your raspberry freezer jam until soft pink in color. In a freezable container with lid, layer your with spoonfuls of raspberry freezer jam, and gently swirl. Cover with plastic wrap before putting on the lid, and freeze for at least 2 hours. Then enjoy!

*I was in the mood for something sweet. It is also unbearably hot in my home, so baking was out of the question, and the method I like to use for ice cream usually involves some stovetop time, and I was a little wary of pulling out the frozen canisters because I was afraid my ice cream wouldn't churn to the smooth consistency I prefer. Enter "no-churn ice cream" recipes. I have watched many a video from Delish about no-churn ice creams, and figured it was my time to try one out.

So I chucked my kitchenaid stand mixer bowl, and whisk attachment into the freezer, and started searching for ingredients! I happened to have half a can of sweetened condensed milk from my foray into brazilian limeade, I found a jar of raspberry freezer jam in the freezer, and I went from there. My phone was at 2%, so I took a chance and guessed what proportions I needed. Definitely one of my better experiments, and it was CRAZY good with a waffle cone!

The Grey Stuff

Recipe Adapted from The Disney Diner

INGREDIENTS
2, 3.3 ounce packages, instant white chocolate pudding
1 1/2 cups whole milk
1/2 cup heavy cream
1, 14.3 oz package Oreos (regular)
3 tablespoons instant chocolate pudding mix
1, 16 oz tub Cool Whip

DIRECTIONS
In a large bowl, whisk together the heavy cream and whole milk. Add the packages of instant white chocolate pudding. Whisk it together, and place in the refrigerator to set, about 10 - 15 minutes.

While the pudding is setting, place Oreos in a food processor, and blend until fine. Set aside 1/3 cup of the crushed Oreos.

Remove the pudding from refrigerator. Add the crushed Oreos to the white chocolate pudding, and mix in the 3 tablespoons of chocolate pudding mix. Gently fold in the Cool Whip, and voilà! The Grey Stuff!

To Serve: The Red Rose Tavern in Disneyland served their version of The Grey Stuff over a lemon shortbread cookie, red velvet cupcake, topped with a fresh raspberry. It was freaking delicious. I didn't have the patience to make lemon shortbread cookies, so I made red velvet cupcakes, topped with raspberries, and then I piped The Grey Stuff using a Wilton 1M tip, and topped with pearl sprinkles. I totally forgot to sprinkle some crushed Oreo on top, but you should.

Hot Chocolate Truffles

recipe adapted from Your Cup of Cake
BASIC RECIPE

INGREDIENTS

2 3/4 cups semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon sugar
¼ teaspoon salt
2 teaspoons vanilla extract
Cocoa Powder

DIRECTIONS
In a medium sized pot, melt all of the ingredients over medium-low heat stirring constantly until smooth.
Remove from heat, and transfer to a separate container. Let cool in the refrigerator until stiff enough to scoop.
Using a small cookie scoop (2 Tbsp/1 ounce/30 mL), scoop your ganache onto a parchment lined baking sheet, and place in the freezer for half an hour.
Remove scoops from freezer, and shape into (pretty) balls with your hands. Roll truffles in cocoa powder, and keep chilled until ready to use.

TO SERVE

Place truffle in bottom of cup, and pour 6 to 8 oz of hot milk over the top. Stir stir stir and enjoy!

VARIATIONS

Candy Cane
Use 2 teaspoons of peppermint extract in place of vanilla.
Roll in crushed candy canes.

Chocolate Orange
Use 1 Tablespoon of orange extract in place of vanilla.

Reese's Peanut Butter Cup
Use 2 Cups Reese's Peanut Butter Chips & 3/4 cup semi-sweet chocolate chips.
Roll in 2 parts cocoa powder to 1 part PB2.

Extra Dark Milk Chocolate
Use Guittard Extra Dark Chocolate Chips & 1/2 teaspoon salt

Midnight Cookies 'n' Cream Ice Cream

Inspired by Chocolate Midnight Cookies
by Häagen-Dasz in Downtown Disney
Recipe Adapted from Jeni's Splendid Ice Creams

INGREDIENTS
1 cup whole milk
1 tablespoon plus 1 teaspoon cornstarch
2 ounces unsweetened chocolate (100% cacoa)
1 1/4 cups heavy cream
1 cup evaporated milk
2/3 cup sugar
2 tablespoons light corn syrup
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
5 ounces crushed Oreo Cookies

DIRECTIONS
Combine 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Chop the chocolate and place it in a medium bowl.
Fill a large bowl with ice and water.
Combine the remaining milk, cream, evaporated milk, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until it is incorporated, and continue to boil for 4 minutes.
Remove the pan from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the chocolate. Add the salt and whisk until the chocolate is melted.
Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until the mixture is chilled through, about 30 minutes.
Pour the ice cream base into the ice cream maker and process until thick and creamy per the machine’s instructions.
Gently stir in crushed Oreo Cookies, place in a quart sized container, topped with parchment paper before regular lid, and then freeze for a minimum of 3 hours in the freezer.
Scoop, and serve to all your favorite people.

The first time I took my niece, Peggy, to Disneyland, all she wanted for a snack, all day, was ice cream. And I just kept forgetting to take her to get some- there are waaaay better things to eat in the land of happiness than ice cream. So after our first day, while walking through Downtown Disney on our way back to the room, she noticed the Häagen-Dasz and reminded me that all she wanted was ice cream. So we made that quick pit stop. She was kind of being a butthead, didn't know what she wanted, so I chose for her. And I chose the first ice cream that I saw an advertisement for and that is what she got. She kind of pouted a little bit, and then she got the ice cream. And good heck, was it good! So, as I was making ice cream this last week, my facebook kept popping up that a year ago I was in Disneyland. Which made me crave this ice cream, so I made it happen! This is seriously SO good! You should definitely make it today!

Cherry Chocolate Truffle Ice Cream

Adapted from Recipe Diaries

INGREDIENTS

3/4 cup chocolate chips

2 1/4 cups heavy whipping cream

1 tsp vanilla extract

1 15 ounce can of sweetened condensed milk

1 1/2 cups of fresh cherries, pitted and quartered

DIRECTIONS

In a microwave safe bowl, mix chocolate chips and 1/4 cup of heavy whipping cream. Microwave for three 30 second increments, stirring between sessions until chocolate chips have melted, and you have a thick chocolate ganache. Set aside to cool, then crumble.

In a large, chilled bowl, beat with a hand mixer remaining two cups of heavy whipping cream until soft peaks have formed. Add vanilla extract, and continue to beat until stiff peaks have formed. Gently fold in sweetened condensed milk, cherries, and cooled chocolate ganache crumbles.

Freeze in quart sized container of your choice for a minimum of 4 hours, and then serve away!

So, I have never been a fan of cherries that aren't cooked or processed to heck. Maraschino Cherries, Cherry Pie, Cherry Flavor… those are my jam. Regular cherries? Not so much. Then add in the fact that I HATE chocolate chunks/chips/whatever in ice cream, and it makes you wonder why on earth I would ever make a Cherry-Garcia-esque copy cat slash cheater recipe for ice cream. Well, the answer is: we had a bunch of cherries, and I had some heavy cream I needed to get rid of. I decided to make a chocolate ganache to replace the chocolate chunks, because I didn't want to risk breaking my teeth. I am an ice cream chewer. My Grandma Alice really enjoyed this recipe, and I hope that you all will too!

Milkiest Chocolate Ice Cream

from Jeni's Splendid Ice Creams at Home,
Recipe by Jeni Britton Bauer

INGREDIENTS
1 cup whole milk
1 tablespoon plus 1 teaspoon cornstarch
2 ounces bittersweet chocolate (55% to 70% cocoa)
1 1/4 cups heavy cream
1 cup evaporated milk
2/3 cup sugar
2 tablespoons light corn syrup
1/3 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt

DIRECTIONS
Combine 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Chop the chocolate and place it in a medium bowl.
Fill a large bowl with ice and water.
Combine the remaining milk, the cream, evaporated milk, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until it is incorporated, and continue to boil for 4 minutes.
Remove the pan from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the chocolate. Add the salt and whisk until the chocolate is melted.
Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until the mixture is chilled through, about 30 minutes.
Pour the ice cream base into the ice cream maker and process until thick and creamy per the machine’s instructions.
Pack the ice cream into a resealable container, press a sheet of parchment directly against the surface of the ice cream, and seal with an airtight lid. Stash it in the coldest part of your freezer until firm, at least 4 hours.

Salted Caramel Ice Cream

from Jeni's Splendid Ice Creams at Home,
Recipe by Jeni Britton Bauer

INGREDIENTS
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/2 teaspoon fine sea salt
1 1/4 cups heavy cream
2 tablespoons light corn syrup
2/3 cup sugar
2 teaspoons vanilla extract

DIRECTIONS

Danger! This is the dry-burn technique. I don't add water to the sugar before putting it on the heat, as some chefs do. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. Here is an overview of what you are going to do:

Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color — like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth.

Mix the cream with the corn syrup in a measuring cup with a spout.

Fill a large bowl with ice and water.

Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color (see note above). Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.

Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.

Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Pour into frozen canister and spin until thick and creamy.

Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.

Freeze in the coldest part of your freezer until firm, at least 4 hours.

Creamy Tomato Basil Soup with Cheesy Croutons

adapted from Kitchen Confidence by Kelsey Nixon

INGREDIENTS
SOUP
3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 (28 ounce) can San Marzano whole plum tomatoes
2 1/2 cups low-sodium chicken broth
2 tablespoons basil
2 tablespoons sugar
1/2 cup heavy cream
Kosher salt and cracked black pepper
CROUTONS
1 loaf of day old french bread, cut into 1-inch cubes
4 tablespoons extra virgin olive oil
Kosher salt and cracked black pepper
1 cup sharp cheddar cheese, shredded

DIRECTIONS
SOUP
In a large sauce pan, sauté onion and garlic in olive oil over medium-high heat until translucent and fragrant. Add the tomatoes, chicken broth, basil, and sugar. Use a potato masher to crush the tomatoes. Bring the soup to a simmer and cook for 5 minutes.

Purée soup with either an immersion blender or in batches using a blender. Stir in the cream. Bring soup to a simmer, and cook for 10 minutes. Season to taste with salt and pepper.

CROUTONS
Preheat oven to 325ºF.

Toss bread cubes in a large bowl with olive oil, salt and black pepper. Spread evenly onto a lined baking sheet. Bake for 10 minutes until croutons start to become light golden brown.

After ten minutes, sprinkle cheese over croutons, and bake for an additional 5 minutes, or until cheese is melted. Remove from oven.

Serve soup with croutons, and enjoy!

Pumpkin Spice Sheet Cake with Penuche Frosting

adapted from i heart nap time
INGREDIENTS
Pumpkin Sheet Cake:
4 eggs
1 cup granulated sugar
2/3 cup brown sugar
1/2 cup vegetable oil
1 16 oz can pumpkin puree
2 cups flour sifted
2 tsp baking powder
2 1/2 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
Penuche Frosting:
1/2 cup butter
1 cup brown sugar
1/3 cup heavy cream
2 cups confectioners’ sugar

DIRECTIONS
pumpkin bars:
Preheat oven to 350º F. Grease a 15x10 inch jelly roll pan, set aside.
In a medium bowl, sift together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, mix eggs, oil, and sugars until sugar is wet. Add pumpkin, and stir until smooth.
Add flour mixture to pumpkin, and stir until just combined.
Spread mixture into prepared jelly roll pan. Bake for 25 minutes, or until lightly browned.
Remove from oven, and cool on cooling rack while preparing frosting.

frosting:
Melt butter in a saucepan over medium heat. Stir in brown sugar.
Bring to a boil then reduce heat to low, stirring continuously for 2 minutes.
Stir in heavy cream. Return to a boil, stirring constantly, then remove from heat.
Transfer mixture to the bowl of a KitchenAid, and allow to cool to lukewarm.
Using the wire whisk attachment, add confectioners' sugar until frosting has reached your desired consistency.
For a thicker frosting, add more powdered sugar; to thin it out, you can always add a bit of milk.
Frost cake while frosting is still a little warm, it will start to set up as it sits.

This sheet cake remind me of my Cedar Family. We started a tradition of eating pumpkin anything for breakfast during the Sunday Morning Session of October General Conference, and this sheet cake is perfectly pumpkin-y, and I think would make a wonderful start to any day.
The penuche frosting reminds me of my favorite baker from the Cedar Family, Kim. She always made cake for our Cedar Family Functions, and one of the first cakes she brought had a penuche frosting. Which is really just a fancy way of saying brown sugar "caramel" frosting.

S'mores Pie

adapted from Pastry Affair

INGREDIENTS

Graham Cracker Crust
2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
3 tablespoons granulated sugar

Chocolate Filling
3/4 cup heavy cream
3/4 cup milk
10 ounces, semi-sweet chocolate chopped or chips
Pinch of salt
2 eggs, whisked
1 bag of marshmallows

DIRECTIONS
Preheat oven to 325 degrees F (160 degrees C).

In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly coated. Press mixture into a 9 inch pie plate. Bake for 8-10 minutes, or until fragrant.

Keep oven running.

In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add whisked eggs and mix until smooth.

Pour chocolate filling into baked pie crust. Bake for 20-25 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.

Place marshmallows in concentric circles* over the baked pie. If using large marshmallows, cut the mallows in half using kitchen shears. *unless you're a Rachel.

Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take anywhere from 2-5 minutes, so watch those marshmallows closely!

Chill pie in the refrigerator to set for 2-3 hours.

To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. The pie is kind of a pain in the butt to cut while warm, and ends up a big, gooey, chocolate mess.

While the pie can be eaten cold, it is a total #foodgasm when slightly warmed. Heat the pie slices in a microwave for 7-10 seconds before serving for the best results.