Tiramisu Crunch No Churn Ice Cream

Good evening friends!  Can you believe it is AUGUST?  Where did the summer go?  WHOOSH, gone.  I wanted to get you another no churn ice cream creation because sadly, and unfortunately for the world, some people think ice cream is only for summer.  (Insert dramatic gasp here)  It is true.

Tiramisu is my favorite dessert.  HOWEVER, there is one thing that makes me nuts.  I hate the dark cocoa on top. A lot.  In my world, it should be topped with crushed amaretti cookies.  Are you pickin' up what I am throwin' down friends?  Uh huh, my fantasy and reality collided, and made ice cream.  That was so cheesy.....teetering on sounding like an 80's love song.

You will notice some odd ingredients.  Trust me on this one.  I wanted to still have different textures, and all the "mouth feelings" of tiramisu.  Now, if you want to omit the amaretti cookies, and crush a different kind of cookie on top, don't let me stop you.  But don't skimp on the espresso sprinkled on top and please love this as much as I do!!

1 pkg vanilla pudding
2 1/2 tsp. espresso powder
1 cup milk

Add all ingredients to a small bowl and whisk until completely combined, set aside.

Then you will need:

1 1/2 cups heavy cream
1 tsp. vanilla extract
1 can sweetened condensed milk
1 cup coarsely crushed amaretti cookies

In the bowl of your stand mixer OR just a bowl and a hand mixer, whip the heavy cream to stiff peaks.  Add in vanilla extract and whisk a couple of more seconds.  Now, fold in the sweetened condensed milk.  When the mixture is completely combined, add spoonfuls of the pudding mixture on top.

Carefully use your spatula to swirl the pudding mixture through the whipped cream mixture.  You don't want it to mix all the way in, just swirl it.

Slowly pour mixture into a container suitable for freezing.

Take your cookie crumbs and cover the top.  Sprinkle a little espresso powder on top and freeze for at least 5 hours.

Enjoy my version of the perfect tiramisu, in ice cream form!  Make sure to tag me on Instagram, Twitter or post a photo on Facebook!  I love seeing how you recreate my food!

If you like this recipe you might also like:
http://www.foodthoughtsofachefwannabe.com/2012/10/amaretti-cookies.html 
Homemade Vanilla Ice Cream with Peanut Butter Sauce
Butter Pecan Ice Cream
Extreme Sundae Pie

Strawberries and Cream Crepe Cake

I have such a love/hate relationship with summer.  Do you?  I hate the heat, I love the heat.  I hate mosquitos, I hate bugs, but I love being outside.  I guess I'm a girl who can't be pleased or something.  One thing I DO love about summer most is fresh fruits and veggies.  Though I haven't ever grown strawberries, we have a few farms around here to go pick them at.  My sister did recently and I knew, when I tasted the jelly, it NEEDED to become part of a recipe.  And what is better in summer than anytime of the year?  Strawberry shortcake, of course!  Well, I figured most everyone knew how to make that, and I have been hungry for crepes, so here you go.  The marriage, as I see it, of the two delicious dishes!

This is a very easy dessert.  I think you could technically eat it for breakfast or brunch, maybe supper, oh let's be real, you will want it at midnight too!  You will probably use store bought jelly or jam and that is perfectly fine.  But please don't buy store bought crepes.  My heart won't be able to handle it.  You can go to my recipe for Nutella Cream Crepes and do a couple of things that I will list with the recipe.  Make those Nutella Cream Crepes while you are at it.  And roll that "R" for me baby.  HA! 

NOTE: My crepes appear a bit thick, they are.  I used my 6 inch nonstick skillet that I use only for crepes for this recipe.  Ideally, you will use an 8-9 inch pan for yours.  My cake served 4 very well, yours might serve a couple of more, or leave more for you to eat at midnight.

Here is what you are going to need to make the 3 different components that you will need to make this light, and delicious recipe.

You will need :
a double recipe of my crepe recipe and to this recipe, you will add 1 tsp. vanilla extract.  Make your crepes, and set aside to cool.

Vanilla Cream Filling
8 oz. cream cheese
1/2 cup powdered sugar
1 tsp. vanilla extract or paste
1 individual cup of vanilla pudding or 1/3 cup if you are measuring it from regular size batch

Add all ingredients in a bowl and using your hand mixer, mix until well combined, then turn to high and beat for 1-2 minutes. 

Strawberry Filling
1/2-3/4 cup strawberry jelly
1-2 T. hot water

Mix together and microwave for 30 seconds, to loosen the jelly and make it a bit thinner. 

Now, here is how it goes...

First get your jelly/jam and vanilla cream together...

Then pull over your crepes...

Now, lay a crepe on a plate and top with a THIN layer of cream...

Top with another crepe and spread with strawberry jam...

Rinse and repeat until you have stacked all of your crepes.  I don't recall how many my double recipe made of the 6 inch but it will make a few less of the 8 or 9 inch.  No worries, your cake will still be perfect.

When you are done, refrigerate for 30 minutes to set.  If you are doing this with any other fillings I don't think it needa chilled, but with the jam it does.  Do not make this HOURS in advance. (You can make your crepes way in advance just not the whole cake)  You pretty much want to eat it as soon as it is chilled.  It ROCKS!

 

That is it.  Simple, isn't it?  I hope your enjoy it and make it soon!  Be creative with your fillings too!  Post your photos on Instagram, Twitter, or Facebook.  Use the hashtag #chefwannabesfood !

ENJOY!



Frozen Butterfinger Pie

It is 80 degrees today.  Time for some fun COLD treats, don't you think?  I do! 

I am guilty of hitting up the after Easter sales on candy.  I mean, I bought A LOT of it.  I have used most of it but this bag of Butterfingers keeps getting pushed to the side.  I like them but I don't need them and they get stuck in my dang teeth.  Drives me nuts!  I decided to make them into something delicious for these warm spring/summer days ahead!

I love no bake desserts.  For some reason, now that I think about it, my favorite desserts are NO bake.  Except for cream puffs, but they are in an entirely different realm of fabulousness so they don't count.

These ingredients are pretty straight forward but, if you want to use a premade chocolate cookie crust feel free.  I didn't want that much chocolate so I used some store brand, half vanilla, have chocolate sandwich cookies.  They worked out fabulously.  This is a very rich pie, I would guess you could easily serve 12 with it.  Also, I used Cool Whip, please feel free to use fresh sweetened whipped cream.  That is just a personal preference, and while I normally choose that, it was more in the realm of what I wanted to use cool whip. 

On that note, let's get to this EASY recipe.  Make sure to make it the day before so it is frozen nice and firm!

30 sandwich cookies
6 T. melted butter

Place cookies in a food processor and process until fine crumbs.  Add in butter and process until you get the consistency of wet sand.  Pour out into a pie pan and press firmly.  You could do this in a 9x9 square baking dish as well.  Set aside

In a stand mixer bowl or mixing bowl combine the following except candy bars....

3.4 oz. box of vanilla pudding mix (instant)
1 cup milk
3/4 cup sweetened condensed milk
1/2 cup crunchy peanut butter
8 ounces cool whip
8 ozs cream cheese
12 fun size butterfingers chopped (reserve 2 for topping)
remaining cool whip for the top

When all ingredients are a smooth mixture, fold in candy bars.  Pour into crust smooth over and top with cool whip.  Sprinkle leftover candy bars on top and freeze at least overnight!

ENJOY!

Vietnamese Coffee Pops

OK.  Just admit it.  You saw the word "coffee" in the title and you knew it had potential right?  It's OK, I am the same way.  As much as I love coffee I don't have a ton of coffee recipes. 

I was recently introduced to Vietnamese Coffee and just knew immediately it had to become the next victim of my retro Tupperware popsicle molds!  This has 2 ingredients, yes, TWO!  You understand that this now gives you permission to have popsicles in the morning, right?  What?  You didn't need an excuse? Awesome!   Now traditional Vietnamese Iced Coffee calls for a French press coffee pot.  Listen, I wasn't going to go buy one for one recipe.  I know, I should have one anyway because the coffee is amazing but truth be told, I brewed a cup of French Dark Roast in my Keurig and it was perfection. 

Here we go, now make notes, this is going to be a process, but the lovely part is, that while the "process" is happening you can be drinking your coffee HOT!

1 can sweetened condensed milk
2/3 cup very strongly brewed coffee or espresso

Combine both ingredients with a whisk.  When combined, carefully pour into molds.  Let freeze overnight for best results in my opinion.  These are a cold, refreshing pick me up that should be experienced by every coffee lover alive!

ENJOY!

Cherries In The Snow, Cherry Almond Popsicles

I love garage sales.  I love makeup.  I love things that bring back happy childhood memories.  Do any of these things relate to each other?  Relate to food?  Well let me explain how they do.

I was out at garage sales with my daughter in law the other day.  We did a few "drive-byes" and found one that looked promising.  I sent my daughter in law to scope it out as we had one screaming twin in tote.  She yelled back at me that there was a ton of Tupperware, like new.  Well, Tupperware is a complete blast from the past for me.  I mean haven't a lot of us moved on to Rubbermaid and Glad disposable storage bowls?  I had to go check it out.  As I was moving toward the boxes of Tupperware, I had eyeballed something that looked familiar right away.  I couldn't be sure if it was, in fact, what I thought it was.  As I got closer, my blood pressure rose, and I started to get the shivers, I had, at that moment, in fact, laid my eyes on none other than a  "vintage" Tupperware Popsicle Set!!  WHAT?  This was like my childhood  all wrapped in a Ziploc!  I was thrilled!  I snagged those babies up.  I wouldn't have cared if they were 20.00, I was going to leave with them in my hand! 

I got home, washed them up and sat contemplating what my first flavor would be.  I knew I had cherries to use up.  I didn't want to go with chocolate and cherries, it just seemed, not the right thing.  As I sat, I was thinking that I needed to do my makeup for an outing later and so I got to it.  When I put on my favorite red lipstick, it all came rushing to me.  YES!  Cherries and almond!  I would keep them looking white, with cherries in them and I would call them none other than, "Cherries In The Snow"! (Thanks Revlon!)  Many things I love rolled into one, Tupperware, garage sales, lipstick and food.  . 

My life is now complete.

1/2 cup sweetened condensed milk
3/4 cup evaporated milk
1/2 cup cherries, pitted and chopped
1/8 tsp. almond extract
1/8 tsp. cherry extract

Combine all ingredients, pour mixture into popsicle molds and freeze until completely frozen overnight is best!!  While I am not exactly sure how many ounces each of these hold, this will make 6 popsicles using this set!  Very easy to double or triple! 

Enjoy these simple, but delicious summer treats!  But, be prepared because..... I'm in a popsicle state of mind!

Wet Nuts (Walnuts)

Teehee.  You read it right, "Wet Nuts"!   They still make me giggle like a teenager.  Either because I am just that immature, or I just let my sense of humor roll most of the time. 

When I moved to New Jersey, my first trip to the boardwalk is where I was introduced to the ole "wet nut".  Oh my gosh, I just keep laughing.  Anyway, we got ice cream and my husband (then boyfriend) orders wet nuts on his.  I was like, "WHAT is THAT"?  I mean, let's just be honest, if you haven't ever heard of them, I know you are chuckling, and I, who tends to be a bit more dramatic at times, almost lost my marbles.  I could tell he was mortified, but did it stop me?  No.  For days afterward, I still giggled.

So what ARE wet nuts?  They are toasted walnuts, in a syrup flavored or made from maple syrup.  Now there are as many versions of this as there are people who make it.  Where I live maple syrup is pretty pricey.  When I tell you what I used, you might die.  I used regular pancake syrup.  Now for a special occasion or for guests I would use maple syrup, but for just us at home, I went with a more budget friendly choice.

Oh NO, I forgot to say, this is NOT healthy.  Wet nuts are NOT good for you.  Hold on, I need to gather myself. 

Anyway, these are an Atlantic City Boardwalk tradition and I hope you enjoy them too!  I think you could even put this on top of cinnamon rolls, apple pie, etc.  Oh yes!  Wet nuts galore!

I store these in a small jar in the fridge for up to 2 weeks.

12 ounces walnut pieces (toast in a 350 degree oven for 10 min)
3/4 cup maple syrup or regular pancake syrup
1/2 cup light corn syrup
1 tsp. vanilla or maple flavoring or both!

After walnuts are toasted combine all ingredients until well mixed.  Place in a container or jar with a lid and keep refrigerated.  Mine keep up to 2 weeks this way!  Top ice cream, or anything else you can think of.  Let me know what you use yours for!!

ENJOY!

Donna's Famous Secret Recipe Potato Salad

Potato salad.  There are probably as many recipes for it as there are people in the world.  I rarely meet one I like.  Is that un-American?  I am not a fan of mayo infested foods.  Not a fan of mayo in general.  I love this potato salad.  As per usual, there is a story here.

My husband has lost both of his parents.  His mother's joy was her children.  (as was his father's) My husband jokes that she wasn't always the greatest cook, but she worked harder than any chef ever could!  There were many things as you can tell if you read my blog regularly that I have attempted to recreate.  Some things were a success and some things like that darn Blueberry Duff, weren't so easy!  When I recreate food that George's mom made for him, it makes his heart and soul happy.  He misses his parents immensely and fishing and drawing are what reminds him and fills his heart with his dads memory, food and polyester pants with the seams already sewn in the front makes his heart chuckle with his moms memory.   He just cracks me up. 

Donna, Millville NJ, 1964

This potato salad was his absolute favorite.  His mom never left the recipe with anyone.  He has been asking me to try and recreate it for years, but I needed him to help me since he is the only one who remembers what it tasted like.  We got to work on his day off and started with the ingredients he was sure of, which was all of them, but we had no measurements.  Well friends, we nailed it, I am told.  I think he had a tear in his eye when he took the first bite!  This is a fairly creamy potato salad, AND, it has a sweet background.  This may or may not be your kind of thing, but it is Donna's recipe and that, my friends, isn't to be messed with!  This make a large batch, which is the only way she ever made it.  So when you see the amount of sugar it calls for, don't pass out, remember it for 5lbs of potatoes! 



Geo's little brother Steven on the left, Donna in the middle and my handsome hubby on the right!
South Dakota, Ellsworth AFB where my husband was stationed about 1988.

The biggest "secret" with this potato salad is that you MUST add the potatoes to the sauce while they are warm.  Also, only Hellmann's will do!  You MUST!

George, his baby brother Steven and mom, Donna.
Brackley, England 1978 (ish)

You can literally see my husband's memories on his face as he smiles with every bite.  That, my friends, is success!

1 30oz jar of Hellmann's
3 tbsp. yellow mustard
3/4 cup granulated sugar
1/4 cup milk
5 lbs. potatoes (she always used reds, peel and cut into chunks)
1 dozen hard boiled eggs

First things first.  In a LARGE bowl, combine all ingredients, except potatoes.  Use a whisk and whisk until everything is incorporated and creamy.  Next, peel and cut up your hard boiled eggs.  Put those in a separate bowl.  Set aside. 

Peel (or don't) your potatoes and cut them in med-large chunks.  Place into a pot of COLD water.  When you are done, put it on the stove and cover until boiling.  Uncover and let boil until potatoes are fork tender but don't fall apart.  Drain WELL and then immediately put into your bowl of sauce, toss in the egg and mix until the salad is well combined.  Cover and refrigerate at LEAST 8 hours.  Yes, I said 8.  Overnight, or 24 hours,  is even better.  It may seem like to much sauce in the beginning but the potatoes will soak it up, and remember it IS a creamy potato salad anyway!

I hope you enjoy the now, not so secret recipe.  I know Donna would love that we were sharing her potato salad with the world!  It was her "thing" and she was always asked to bring it places. 

Thanks for reading, as always and my gratitude and love to you all!

Fresh Green Bean Salad

Sounds light and refreshing, doesn't it?

Now we all know I am not known for health food recipes, or even really, remotely healthy recipes, but occasionally I give it a go.  Let's be honest, we are all, wait... MANY of us are trying to live healthier, be lighter, and more active and I am no exception to that idea.  I just happen to like to cook  really delish stuff that might not be the healthiest choice.  That will not change, however, I will be trying to incorporate a few healthier dishes as well.  

This will be perfect for the summertime.  If you have a garden it will be even more awesome.  Nothing is more gratifying than strolling out to your backyard crops and picking fresh veggies, that you have planted, nurtured and grown, to feed yourself or your family.  I mean, it doesn't get much better than that as far as foodies go!  This salad is a great side dish,  and I have a feeling it will accompany a few grilled chicken breasts or steaks this summer!  It is also perfect for a bbq or picnic, no mayo to worry about!

You can certainly add finely minced onion to this recipe, and you could use fresh garlic.  Nobody but me in my family enjoys raw garlic, so I opted for garlic salt (2birds 1 stone ya know).  Keep that in mind when you are making that choice for the recipe. Here we go!

1 lb. fresh green beans, (ends snapped and cut into approx. 1-2 inch long pieces)
1 medium cucumber, diced ( I did NOT peel mine but feel free to do so if you like)
1 pint cherry or grape tomatoes, halved

Dressing:
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/3 tsp. garlic salt
1/4 tsp. black pepper

Bring a medium pot full of water to a boil.  Add in a generous amount of salt and add your green beans.  Let boil for 4 minutes.  No longer!  Drain them into a colander and immediately toss them into a bowl of cold water and some ice.  This is an, "ice bath" and "shocks" the green beans so they stay bright green and immediately stop cooking.  You want them crisp tender.  (I hate that phrase fyi).  While they are being shocked into submission, take care of your tomatoes and cucumbers and put into a large bowl and then, make your dressing!

To make the dressing, add all ingredients into a small bowl.  Whisk to combine and set aside.

Drain green beans again, and then dump into a clean, lint free kitchen towel.   Make sure they are all dry and then add them to the large bowl of tomatoes and cucumbers.  Pour your dressing over and toss those veggies quite a few times to get them all coated.  Now you can serve this immediately but let me assure you, if you make this the night before, or even 2 hours before, and you chill it, they will come!   It is one of those dishes, the longer it sits, the better it gets!

Enjoy my friends! 

Tropical Delight Cookies

Welcome April!  Today is April 1st, not sure what do YOU might see this, but probably a couple of days after.  It is a bit chilly but the sun is so bright, who CARES what the reality is, right?  I hope you stay awhile Mr. Sun, you and I haven't spent time together for a long time!

 

So when we get that first warm spring day, it immediately puts me in the mood for summer food, summer treats, or anything that reminds me of warm weather!  I also admittedly realized, the freezer had a bit of "a little a' this and a little o' that" that needed used up.  I had found some things that appeared to be the perfect recipe for something tropical and this was it.  These have a delicate coconut flavor, and then WHAM you bite into pineapple and then WHOOSH there goes a macadamia nut and it feels almost like when you eat a York Peppermint Patty.  All KINDS of awesome things could happen!

Enjoy these easy, eggless cookies, that are a refreshing change from chocolate, although don't get me wrong, there IS no replacement for chocolate!  A summery twist perfect for all occasions!

1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup coconut milk (divided)
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking soda
2 1/4 cups all purpose flour
1 cup diced dried pineapple
1 cup macadamia nuts, chopped
1 cup coconut (divided)
1 1/2 cup powdered sugar (for glaze)

Preheat your oven to 350 degrees.   Line cookie sheets with silicone mats or parchment, or spray with nonstick cooking spray and set aside.

In your the bowl of your mixer or a large bowl cream together butter and both sugars until creamy.  Add in 1/4 cup coconut milk, vanilla and salt, and baking soda, mix again until combined.  Add in flour and mix just until the flour has been all mixed in.  Scrape down the sides and fold in pineapple, nuts, and 1/2 cup coconut. 

Scoop out on to cookie sheets and bake 9-12 minutes, depending on the size you make.  (should make 3 dozen)

Let cool and then make glaze: Combine remaining 1/4 cup coconut milk, and powdered sugar.  You may need to add a bit more of one ingredient or the other depending on the consistency you like.  When you have drizzled them you can use remaining coconut and sprinkle the tops!  Let stand so glaze hardens and...

ENJOY!

Banana Cream Pie Bars

Guess what?!  Today I am sharing a new friends recipe with you.  I was perusing Facebook on Sunday and like a beacon of light came this beautiful photo of  "Banana Cream Pie Bars".  I heard angels yodel and knew my husband was going to go "bananas" over it.  Funny, eh?!

ANYWAY......

Jen from Peanut Butter and Peppers was kind enough to say "YES" when I asked her if I could blog these and share with you.  When you visit her website you will see she has been on a weight loss journey in the past, so she made these with sugar free pudding, fat free cool whip and different cookies.  I used what I had on hand, but I don't see any reason I won't make it that way next time.  We LOVED these.  My recipe you will see is a bit different from hers, but not much.  You can find the original recipe here.  Give her a visit on Facebook!

24 Nilla wafers
2 tbsp butter, melted
8 ozs cream cheese
1 box of banana pudding (instant)
2 8oz containers of cool whip
2 bananas sliced

In a food processor or whatever you use to make things into dust, use it.  Add in your nilla wafers and melted butter.  When it is fine crumbs place in the bottom of an 8x8 square baking dish.  Press firmly, and evenly on the bottom of the dish. 

In a medium bowl, using a hand mixer beat your cream cheese until it is smooth and creamy. Add in your banana pudding and cool whip.  Beat until all ingredients are a smooth, delicious mixture you want to stick your face into!

Add half of your pudding mixture into the baking dish and spread evenly over the crust.  Now add your sliced bananas and then the rest of the pudding mixture.  You can crumble some wafers on top for garnish, use maraschino cherries, or, come up with your own genius garnish!   Refrigerate 3 hours before serving. 

Enjoy and thank you to Jen for posting this delicious recipe!  We LOVED it and it is so easy, make it healthier like Jen did or make it this way, you can't go wrong no matter what you do!

Your "bananas over bananas" Chefwannabe

Cottage Cheese Jello Salad

Ahhh, the oldies but goodies.  I can't believe I haven't shared this with you.  Well, I kind of do know why.....

My mom has made this salad as long as I can remember.  I mean like, WAY back in the day.  As a mother of 10, she made what was quick, cheap and convenient.  Many times that included various salads.  Some of them, I can't believe she put in front of us.  One in particular, was this heinous jello that had grated carrots and cabbage in it and some mayo concoction on the top.  OMG.  Tell me nobody else was subjected to this salad?!?  I am just not much of a salad girl in general.  A salad, to me, involves leafy greens, tons of veggies, some protein and well, you get my point.  I have a couple of sisters who are the queens of "the salad".  I believe there isn't a single salad they haven't tried making.  You know those "salad luncheons" they used to have or maybe sometimes still do?? Yeah, that is my worst nightmare. 

Anyway, this salad does use Cool Whip.  I KNOW what is in it.  I know some of you refuse to use it.  That is fine, use heavy cream and sweeten it up and whip it up and you are good.  I, however, am sharing this recipe just as my mom always made it.  The good, the bad and the ugly!  But how can you even argue with 4 ingredients?  Convenient?  Definitely

Feel free to change your jello flavor however you want.  I remember her using mandarin oranges in this as well, instead of pineapple sometimes and sometimes she would leave the fruit part out all together.  This will seem loose when you mix it together but it will firm up in the fridge.  Just FYI.

You will need:
24 oz container of SMALL CURD cottage cheese
8 oz of cool whip (or use 1 cup of whipping cream and 1 tbsp. of powdered sugar and whip it up)
3 oz box of strawberry jello
20 oz can of crushed pineapple, drained.  (save that juice!)

Combine all ingredients in a medium size bowl.  Umm, that is all.  Cover and refrigerate at least 2 hours. 

This is a perfect summer salad.  If you are into that sort of thing and even though I loathe cottage cheese, I kind of am "in" to this one!

Your "can I get the number for salads anon for my sisters" Chefwannabe

Creamy Broccoli and Cauliflower Salad

I have made it a point to open my mind up to salads.  You may or may not know, because I MAY or may not have made it clear how I feel about salads and casseroles.  Don't give me any flack, I know, I know, most of you love them both.  But if you read the first sentence, you will see, I SAAAAIID, I am opening my mind.  Albeit, slowly, I AM opening it. 

This is another summer salad.  In my mind, some salads are for winter and some are for summer.   Remember the heinous cabbage, carrot, jello salad I mentioned before?  Yea, that graces the table at Thanksgiving only, so, a winter salad.  This is one that I think would be great for your garden produce and has some nice crunch and texture.  This is a bit of a "take" off of a recipe I have seen at many a potluck, many a funeral dinner, and many a family get together.   As I have mentioned before,  I come from a family of salad lovers.  I mean, REAL salad loving peeps.  I sometimes shutter at what the next salad might consist of.  Dramatic?  Maybe.  But, true. 

This salad needs to chill an hour.  More is fine, less is probably fine, but, an hour seems to make it perfect to me. 

Some people add raisins or craisins.  I won't even go any further into it, I loathe both, and thus, did not write them in, because this is MY version and NOTHING in my life, includes either raisins or craisins.

You will need:
1 medium head of fresh broccoli, cut into small florets
1 medium head of cauliflower, cut into small florets
3/4 cup good quality bacon bits or fry your own
3/4 cup sunflower seed kernels
small red onion, finely minced

Combine all ingredient in a large bowl.  Set aside to prepare dressing.

Dressing:
1/2 cup sour cream
2 cups salad dressing
1 envelope of ranch dressing mix

Mix in a small bowl until all ingredients are well combined.  Pour over the veggies and toss. 

Chill 1 hour. 

 

Your "do you tell your kids broccoli is little trees?" Chefwannabe

Homemade Vanilla Ice Cream with Peanut Butter Sauce

Heaven, pure heaven.  Now I don't know how YOU feel about peanut butter, but let me tell you, we LOVE it.  My husband has been making this peanut butter sauce for years, and he and our son add it to shakes, dip fruit in it, etc. 

As for the vanilla ice cream.  Creamy, sweet, and decadent!  My husband said, "OMG, do you remember when Breyers was GOOD?  That is what this tastes like".  I guess that was a compliment.  I like knowing what is IN my ice cream and I enjoy the whole process of creating different flavors.   There is just little, in my opinion, that compares to homemade ice cream.  As a kid we would almost always make it on the 4th of July.  That was about the only time we did.  My dad would borrow someones ice cream freezer, we would continuously feed it rock salt and ice, we might get a crank one, that we had to crank or sometimes an electric one to plug in.  Granted, you can make a lot more ice cream with one of those full sizers, but my counter top version is perfect for me.  This is the one I have and I LOVE it.

IF you do not have an ice cream freezer, this can be made without it.  Put it into a container with a lid and freeze.  When it has been in the freezer for 1 hour, remove and stir it.  Do this again after the second hour.  Let freeze until it is at the desired consistency you want! I don't like sharing recipes that require specialized equipment.  It goes against my idea of sharing food that is accessible to real people, EVERYWHERE and without having to buy hundreds of dollars worth of specialized equipment.  I made 2, maybe 4, batches (lol), made half with my machine and half without, there is zero difference so I was very excited!

You will need to follow your machines directions on preparation of the equipment.  My freezer bowl has to be in the freezer 12-24 hours before using, so make sure to check that out!!

Here we go!!

Vanilla Ice Cream
2 cups heavy cream
1 cup milk
3/4 cup granulated sugar
1-2 tsps vanilla extract
pinch of salt

Combine all ingredients in a bowl.  Whisk until smooth and creamy. 

Cover and refrigerate for 1-2 hours.  Carry on with your ice cream makers' directions on freezing.  Mine took about 15 minutes, at which time it was like soft serve ice cream.  Since I wanted it harder, I put it into a container, covered, and put into the freezer for at least 2 hours, it can stay as long as overnight.  Proceed with the manufacturers directions on your ice cream maker

Peanut Butter Sauce
1 cup creamy peanut butter (you could use crunchy if you like)
3 tbsp. brown sugar
1 tsp vanilla extract
1 cup milk (any milk)

Combine in a small saucepan and heat until sugar is dissolved and peanut butter is melted.  Mixture should be smooth!  Remove from heat, serve over your ice cream warm or let it cool and use it cold, the choice is yours.  Store in the refrigerator in an airtight container.

(When you go to reheat this, you might need to splash it with a little milk to get it smooth and creamy again.)

ENJOY!!!

P.S  Did I tell you how I acquired this ice cream maker?  Flea market, a husband whose wife had an affair on their honeymoon, so he took all of their wedding gifts to the flea market, I got this baby for 5.00! 

Your "I scream you scream we all scream for HOMEMADE ice cream" Chefwannabe

Orange Sparkle

Can someone please tell me where the switch is for turning off the humidity?  I mean seriously, this is NOT funny anymore, sweating profusely within 30 seconds of stepping outside is not fun, it is not cool and it is DEFINITELY not pretty.  I mean, let me keep it real here, I am not much of an "outdoor" girl anyway.  Give me the beach, give me a beautiful yard and lots of flowers, but don't expect me to get dirt under my fingernails, or get to messy.  Know what I mean?  That makes me sound like quite the princess diva, which I'm not, and I do enjoy outside things as long as they are leisurely and don't involve or POSSIBLY involve, bugs, snakes, frogs, bugs, or snakes.  Clear?

Anyway nothing says "summer meals" like nice cold salads and desserts.   My husband loves it and wanted to share it with you. 

I am not sure if you call this dessert, or eat it with your meal, you know that whole battle of the jello thing.  Do what you do.  This is so easy, and so delicious.  You can serve it out of one bowl or do as I did and divide it into 4 large servings.  You could easily get 6 individual servings. 

1 (3oz) pkg orange jello
1 cup boiling water
2 cups orange sherbet
1 (11oz) can of mandarin oranges
2 cups miniature marshmallows

In a bowl, stir together jello and boiling water until jello is dissolved.  Add in sherbet and stir or whisk until dissolved.  Chill this mixture until almost firm, and then fold in oranges and marshmallows.  You can fill up individual servings or place in a large casserole type dish.  Chill at LEAST 3 hours. 

This is light and delicious and sure to be enjoyed by all, no matter how you serve it!!

Your "loves all things that sparkle" Chefwannabe

Citrus Spritzer

I have to admit something. 

I recently visited my mom, who, though she completely is lost by this "blogging" thing, is very supportive of it.  She has been "going through" everything in her house, because she knows I love all kinds of dishes to photograph on and just for general use. 

Well, I knew I wanted to make a citrus drink but I also wanted a clear pitcher.  For some reason, I do not own a clear glass pitcher.  So while doing dishes, I spot one in her cupboard.  Now, she has shrunk to about 3'7 and I know she doesn't even remember it is in the TOP of the cupboard let alone use it.  So I finish the dishes, put on my best "perfect 10" face and into the living room I go.  It went something like this:

Me: Hey Mom, you don't happen to have a clear glass pitcher you want to get rid of do you?
Mom: I don't think so, let me think.
Me: (waits patiently, baring my pearly whites)
Mom: If I do ,it would be in the corner cupboard on the top shelf of the lazy susan. (where they have been for at least 150 years)
Me: Ok, I am going to look.  What if I find one?
Mom: Well, bring it here if you do.
Me: (goes into kitchen pretends to bang things around).  I FOUND ONE!!
Mom: Let me see it!
Me: OMG it is perfect for what I need.  Do you USE it?
Mom: No but it belonged to Marie.
Me: And?
Mom: Well, I don't really want to get rid of it.
Me: Mom, be real here, when is the last time you used it.
Mom: Well probably never but that is beside the point.
Me: You said you are cleaning things out, just think of what a good home this will have.
Mom:  Let me think about it. 
Me: Ok well do you want me to put it back in the cupboard or put it in this box of stuff you found for me.
Mom: Chris, you aren't going to trick me into giving it to you.
Me: Mom, there is no statute of limitations on child abuse and you spanked me with a wooden spoon, at LEAST 5,000 times as a child. 
Mom: If you don't put that pitcher back in the cupboard you are going to see me turn this walker into a deadly weapon.
Me: Mom, you seem angry, are you ok?  Is this part of dementia that is likely setting in?
Mom: The only demented thing about ME is giving birth to YOU. 
Me: Give me the pitcher mom, just do it.
Mom: FINE.  Take the pitcher but if I want it back you better give it back.
Me: You won't, but ok.

See it is all about wearing them down kids!  Even at 39, I can wear her down.  Really we were laughing so hard during this conversation it was pretty hilarious, perhaps you had to be there. 

Anyway, to the point at hand.  What is better on a hot summer day than a refreshing, cold beverage?  Water is almost always my first choice, but this citrus drink, is SO refreshing, you won't want to be without it!

I think this would be great served for a party, a meal, or just an afternoon by the pool, in the backyard, anywhere! 

1 12oz container of frozen limeade concentrate
2 oranges (1 sliced)
2 limes-sliced
1 lemon-sliced
1 liter Sprite/7 up/Sierra Mist OR Prosecco
1/4 cup sugar (optional, use it if you think it needs it)

Mix limeade according to package directions in a large pitcher.  Cut one orange in half and squeeze into limeade, discard when you have squeezed all the juice from them.  Stir.  Add in citrus 20 minutes before serving.  If you add it before that, the peel will bitter your beverage.  Pour a glass 1/2-3/4 full of limeade and then spritz it with your carbonated beverage of choice.  Make it alcoholic or don't, the choice is yours!

NOTE! Make sure to get extra fruit to garnish glasses or to add a slice into each glass when serving!

I hope you try this and I hope you love it so much, you have to keep making it!  It is the perfect summer refresher, that can be made in one pitcher, and spritzed for either a drinker or a non drinker!

Your "aaahhhhhhh this is perfect" Chefwannabe

Fresh Peaches and Cream Tart

This post if for my sister...........

My sister Karen loves peaches more than anything.  We tease her constantly about putting peaches in EVERYTHING.  I mean, the woman is batcrap crazy with these things!  Peach pie, peach cobbler, peach anything she can think up!  Her birthday is coming so I did one better, I surprised her with a tart.  I knew she hadn't ever made it, attempted to make, or eaten it so, what does good old "perfect 10" do?  Uh huh, she makes food wishes for Karen come true! HA!  By the way, I am the youngest of 10 children, I recently decided it took my parents 9 children before they got a perfect 10, so I have made it my new nickname.  Like it? HA!

By the way, my sister Peg, puts peas in everything.  Gah!

Seriously though, she does love peaches.  This tart is so simple.  It isn't overly sweet, but it is a dream.  I used a couple of my old tried and true recipes and just smacked them together.  They blended beautifully and Karen got her birthday dessert a few days early, and the world is just as it should be!

I am happy to share this with you.  You could trade the peaches out for strawberries, blueberries, raspberries, I mean, you could even do pears or kiwi or a mix of your favorite, GOD BLESS AMERICA the options are endless!!!

It has a few steps but none are hard.  So don't freak out..........k?  My tart pan is rectangular but you will use any tart pan you have.  This crust could work for a bazillion tarts.  Let your creativity run wild!  Not like running naked through the jungle wild, but wild in a clothed kinda way.  Ya know?

Crust (shortbread)
2 1/2 cups flour (all purpose)
6 tbsp granulated sugar
1 cup butter

Preheat oven to 325 F.  In a bowl mix flour and sugar.  Using a pastry cutter, blend in softened butter.  Combine until mixed and you can squeeze it together and it stays in a clump.  Spray tart pan with nonstick cooking spray just as insurance and press down into a crust.  Make sure it goes up the sides as well and make it as even as possible.  Bake for 15-18 minutes or until slightly golden brown.  You will know when it is done, trust me.  Remove and sit aside to cool while you make the pastry cream!

Pastry Cream
4 egg yolks
1/2 cup sugar
4 tsp cornstarch
1/4 teaspoon salt
2 cups half and half
1 tsp vanilla

Beat your egg yolks in a bowl and set aside. 
In a heavy saucepan mix together sugar, cornstarch and salt.  Slowly add in half and half, mix completely.  Cook over medium heat until bubbly and it starts to thicken, and then cook it one minute.  Keep stirring it will burn SO easy!  Now, SLOWLY drizzle some of the hot mixture into the egg yolks, whisking constantly, add in about 1 cup in total to temper the eggs and they won't scramble.  When you have add approx. 1 cup of the liquid, it will heat the eggs up slowly and you can now pour them into the pot with the rest of the hot mixture.  Whisk until combined and bring to a boil, cook for 2 minutes.  Remove from heat, add vanilla and combine.  Now, to cool it fast, set the saucepan into a heat safe bowl full of ice and stir occasionally.  It will help it cool faster.

Peaches
4-5 peaches, peeled and sliced

The answer is, "yes", you need to peel them.  Nobody wants hairy peaches on top of their dessert, right?

Add cooled pastry cream to the tart and spread out evenly.  Add sliced peaches in whatever design you desire. 

OPTION:  Just before serving, I sprinkled the top of mine with sugar and used my torch to brulee the sugar on top! 

There you go an easy tart you can change up 1,000 different ways!  Enjoy being creative, just keep your clothes on!!

Your "anything is possible" Chefwannabe

Pineapple Cheesecake Popsicles!

Do you remember summers when you were kid?  Didn't it seem a lot longer, a lot hotter, and a lot more carefree?  I mean, obviously when you are a kid you don't have adult responsibilities but it seemed like even my parents life was more carefree in the summer. 

My typical summer as a kid, was getting up early, going to the "little" baseball field 2 blocks away and playing morning league baseball with every other kid in town.  I would go home, play, have lunch, usually a trip or two through the sprinkler, help my mom in the garden or with canning, have lunch and then off to the swimming pool.  We would swim from when the doors opened until they closed.  Sometimes, my dad would give us a quarter to walk during one of the "breaks"  to the Ord Drive In, to get an ice cream cone.  Barefoot and carefree, with my ice cream, and living in my swimsuit.  Now THAT was my idea of a great summer. 

When I think of summer food, I think about burgers, sliced tomatoes, hot dogs, bologna sandwiches which thanks to a childhood full of bologna, I can no longer tolerate the sight or smell of!  Mostly I remember my mom making popsicles.  She had these Tupperware popsicle molds.  Do you remember those?  Sometimes we would use a plain ice cube tray and stick the "washed" popsicle sticks in.  Yes, we did that, we would eat a store bought popsicle, which we didn't get very often actually and SAVE the sticks, they would get washed and had a place in the silverware drawer for making our own!!  ACK!  Sometimes we got those long frozen ones in the plastic.  You know the ones, the ones that you eat and then with great determination try to suck the juice left at the bottom out of?!  I loved green.  I loved red too. 

Well, since summer is so near, and since I have my fill of frozen kool aid popsicles, I wanted to make something fancier.  Who can have to many popsicle variations?  They are like cupcakes that way....NOT possible.  You see variations of this recipe everywhere I am sure.  But I want to share with you that BEST version, well, in my opinion anyway!  You could trade this fruit choice out for anything but let me assure you, the combination of pineapple and cheesecake is one, you should NOT tamper with willingly.  Ok let me reiterate, when I tell you these are AMAZING, I mean, like......the day they invented electricity, kind of amazing.  Got it?

I bought these molds at Family Dollar.  You can buy them nearly anywhere.  Mine were 1.50 for the 4 popsicle molds.  I bought 3.  This recipe will make anywhere from 9-12 depending on the size of your molds and how full you fill them.  Ready?

1 8oz. pkg Philadelphia cream cheese
1 can sweetened condensed milk  (NOT evaporated)
1/2 cup crushed pineapple WITH juice.  (don't drain!)
1/2 cup milk

Combine cream cheese and condensed milk until creamy.  Add in milk and blend with your hand mixer until combined.  Add in pineapple last so that you keep a few of the chunkier pieces. 
Fill your popsicle molds not quite to the top.  Put the tops on.  If you are using wooden sticks, place foil over the molds and poke the sticks through the middle of each popsicle so that foil will hold them upright.

Freeze at LEAST 8 hours.  Because these have cream cheese in them they won't freeze rock hard like a regular all liquid popsicle.  They will be the consistency of say, a, pudding pop.  Run the mold under warm water until it will lift out easily.  This make take a few seconds, be patient!  My husband kept pulling the sticks out when he would remove one, I never had the problem at all.  Likely because I have patience.  (just a guess). 

These are creamy, rich, and refreshing all at the same time.   Don't worry, I have more summer treats coming your way!  ENJOY!!

Your "lick fast" chefwannabe