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Black Walnut Ice Cream

Posted on April 15, 2010 by Pennies on a Platter

Black Walnut Ice Cream

You might be thinking that I weigh 400 lb and all I eat are baked goods and desserts, because let’s be honest, that’s all I’ve been posting recently.  This recipe is no exception.  Can I explain without sounding like I’m making excuses?  I’ll give it a shot.

Lately, we’ve been eating staple Pennies on a Platter recipes that are either easy, freezable, or make a lot to last a while… such as the Pasta Fagioli, Chicken Pockets, Enchilada Lasagna, Italian Meatloaf, Cornflake Chicken Strips, and Chicken Taquitos.  Then other nights we’ll order in pizza and watch American Idol with friends.  Why?  Because I’ve been so busy at work lately that by the time I get home, I just do not have the motivation to prepare a new recipe, let alone take a photo and write about it.  I’ve been dying to take new photos of some of the recipes above, but couldn’t even find the time to do that!

Black Walnut Ice Cream

Ben has been begging me to make him this ice cream flavor for a long time (it’s his favorite) and I finally just got around to doing it the other day.  Poor guy.  A baby shows up and suddenly his favorite foods are on the back-burner.  :)

Can I tell you how sad I am that I didn’t make this ice cream sooner?  Ben grew up eating this ice cream while I never heard of it.  I had no way to tell if this recipe was a good comparison to other Black Walnut ice cream recipes until Ben took a bite and said “This is perfect!”  What relief, considering I had a tough time finding a good recipe to use, so instead used David Lebovitz‘ Coffee Ice Cream recipe as a base and played from there.  I faintly remember Ben saying it was even better than the ice cream he grew up with.  Recipe…success!

Black Walnut Ice Cream

Printable Recipe

1 1/2 cups whole milk
3/4 cup sugar
1/2 cup chopped black walnuts, divided
pinch of salt
1 1/2 cups heavy cream, divided
5 large eggs yolks
1/4 teaspoon vanilla extract

Preheat oven to 350˚F.  Line all of the walnuts in a single layer on a small baking sheet.  Toast in the oven for 5 minutes and then let cool.

Pour 1 cup of the cream into a large bowl; set aside. Whisk together the egg yolks in a separate medium bowl; set aside.

Using a medium saucepan, heat the milk, sugar, half of the black walnuts, salt and the remaining 1/2 cup of the cream until warm. Cover, remove from heat and let steep at room temperature for 1 hour.

Rewarm the mixture then slowly pour into the egg yolks, whisking constantly. Scrape back into the saucepan.

Heat over medium heat while stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula (about 10 minutes). Pour the custard into the 1 cup cream through a mesh strainer and stir. Press on the walnuts to extract as much of the walnut flavor as possible, then discard them.  Mix in the vanilla and stir over an ice bath until cool.

Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s directions.  After transferring the ice cream from the maker to the container, stir in the remaining black walnuts.  Freeze until ready to consume.

Source: Adapted from The Perfect Scoop, by David Lebovitz

Filed under: Desserts, Ice Cream | 4 Comments »

Garlic & Parsley Buttermilk Biscuits

Posted on April 8, 2010 by Pennies on a Platter

Garlic & Parsley Buttermilk Biscuits

These biscuits are dang good! I can’t even count how many times I’ve made them, or for how many people, before finally remembering to snap a decent photo in order to share them with you.  So, that’s my first order of business…apologizing for not getting this recipe out to you sooner!  We’ve been eating these biscuits all week next to our all time favorite Pasta Fagioli soup!

Look at those fresh, flaky layers!  Seriously, can you resist?  The trick is to not over work the dough.  Gently roll it out and fold it two or three times, and then cut into individual biscuits.

If you’re not a garlic or parsley fan, just leave out the seasonings as these will make awesome regular buttermilk biscuits as well.  With such basic ingredients and extremely easy steps, these have definitely become a staple biscuit recipe in my household.

Garlic & Parsley Buttermilk Biscuits

Printable Recipe

3 cups all-purpose flour, plus extra for dusting
2 1/2 Tbsp sugar
1 1/2 Tbsp baking powder
1 tsp salt
1 medium garlic clove, finely minced
1 Tbsp finely chopped fresh flat-leaf parsley
8 Tbsp cold unsalted butter, diced
2/3 cup buttermilk
1/2 cup milk, plus more for brushing

Preheat oven to 425˚F. Line a large baking sheet with parchment paper.

Stir together the garlic and parsley in a small bowl; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder and salt.  Add the garlic and parsley mixture.  Blend in the cold butter until the mixture resembles coarse crumbs.  Pour in the buttermilk and milk; mix until just combined.  Do not over mix.

On a floured surface, roll the dough to a 1-inch thick square. Fold the dough in half, turn it and roll it again into a 1-inch thick square.  Repeat one more time and then gently roll one final time into a 1-inch 9×9 square.

Use a biscuit cutter or knife to cut into individual portions.  Place the dough on baking sheet, brush with milk and bake for 10 to 15 minutes.

Source: Adapted from Jane’s Sweets & Baking Journal

Filed under: Bread | 7 Comments »

Chocolate Chip & Butterscotch Scones

Posted on April 6, 2010 by Pennies on a Platter

Chocolate Chip & Butterscotch Scones

Oh, how I love scones.  It’s true.  There is nothing better in the morning than a cup of good dark roast coffee and a delicious scone to accompany it.  It doesn’t seem that long ago that I would buy them left and right from Starbucks (ummm…YUM to the Cinnamon Chip Scones!).  But, buying them from Starbucks at almost $2 a pop isn’t quite Pennies on a Platter-ish, is it?  That’s right, I decided to start making my own.

My homemade scone days started with this Pumpkin Scone recipe and this base recipe (pardon the horrible photos!) which I also used to make Cinnamon Chip Scones.  But, then I found this oh-more-than-perfect recipe that I think I’ll just use for now on as my basic dough.  The texture is light and airy, where the other scones were really good, but just a little more dense.  I think it was from the heavy whipping cream.  And, adding the butterscotch chips with the chocolate chips just made for the perfect combination!

Now, some people will fool you and try to tell you that scones are good only the same day they are baked.  I will tell you that is not necessarily true!  Thank goodness, because who wants to bake only one or two scones a day??  Don’t do that.  Bake a few to keep in an air tight container, and the next couple of days just toast them up in your toaster oven. Or, bake them for a few minutes in your regular oven and you will have a scone as good as freshly made!  Trust me, I’ve done this the past few days.  Your other option is to reserve the dough in the fridge for a few days and bake on demand, after letting the dough come to room temperature. (If you don’t first let it come to room temperature, you will find a sloppy, juicy mess on your pan.)  But, seriously, who has time for that in morning?  :)   Not me, who has to be at work by 6 AM!

Oh, and did I mention that these are super-dee-dooper EASY!?

Chocolate Chip & Butterscotch Scones

Printable Recipe

Makes: 8 to 12 scones

2 cups all-purpose flour
1/4 cup brown sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup (8 Tbsp) chilled salted butter, diced small
1/3 cup butterscotch chips
1/3 cup chocolate chips
2/3 cup buttermilk
1 tsp vanilla extract
1 Tbsp milk or cream for brushing on scones (or use the leftover drippings of buttermilk)
raw sugar for sprinkling on scones (optional)

Preheat oven to 375˚F.  Line baking sheet with parchment paper unless using a baking stone.

In the bowl of a stand mixer fitted with the paddle attachment, blend the flour, sugar, baking powder and baking soda.  Mix in the pieces of butter and blend at the 1st or 2nd setting of the mixer until the flour mixture resembles coarse crumbs.

Add the butterscotch and chocolate chips. Stir in the buttermilk and vanilla extract just until the dough come together.  Do not over mix!

Drop heaping spoonfuls of dough onto parchment lined baking sheet, or baking stone.  Gently form the dough and press the tops down a tiny tiny bit (seriously, a TINY bit).  :)   Brush tops with milk and sprinkle with raw sugar.

Bake for about 15 to 20 minutes (exactly 17 for me!) or until golden brown.  Remove from oven and cool on wire rack.

Source: Adapted from My Diverse Kitchen

Filed under: Breakfast, Favorites, Scones | 10 Comments »

Chocolate Oreo & Peanut Butter Dessert

Posted on April 2, 2010 by Pennies on a Platter

DSC_5317

This dessert really speaks for itself, which is good, because I had a very hard time naming it.  You see, this recipe comes from a friend, who got it from a friend, who I guess didn’t share an offical name, because my friend calls it “Mel’s Peanut Butter Layered Dessert.”  So, to me, it was nameless.  I posted for suggestions on Twitter and Facebook, but nothing stood out.  It’s now just Chocolate Oreo & Peanut Butter Dessert, which can mean so many things, but again, the ingredients listed below will draw you in.

I’ve made this quite a few times now.  Still haven’t captured the perfect photo, but I could no longer wait to share it with you.  The recipe makes a ton, which is perfect for serving at parties.  I halved it the last two times, into a 9x9x2-inch pan, which was perfect for six+ servings.

Someone suggested naming this Seven Layer Heaven.  I agree with the “heaven” part, but just couldn’t justify the seven layers.  After you try this, I think you’ll also agree that “heaven” should be part of the name.

Chocolate Oreo & Peanut Butter Trifle

Printable Recipe

1 package Oreos
3/4 stick butter, melted
3/4 cup peanut butter
1 cup powdered sugar
8 oz cream cheese, at room temperature
16 ounces whipped cream topping (Cool Whip or homemade)
1 large package instant chocolate pudding mix
2 cups milk
2 Butterfingers, crushed

Lightly spray a 9×13″ pan with nonstick spray.  Crush Oreos in a food processor or blender.  In a medium bowl, mix the crushed Oreos and melted butter until thoroughly incorporated.  Press into the bottom of the pan.

For the second layer, mix the peanut butter, powdered sugar and cream cheese with a stand mixer fitted with the paddle attachment.  Stir in half of the whipped cream.  Layer on top of Oreo crust.

For the third layer, whisk chocolate pudding mix into the 2 cups milk and let set to thicken for 2 minutes.  Spread into pan over the peanut butter layer.

Top with remaining whipped cream and sprinkle with crushed Butterfingers.

Cover with plastic wrap or foil and keep refrigerated until ready to serve.

Source: Adapted from my friend at Rediscovering the Joy of Cooking, originally from her friend, “Mel”  :)

Filed under: Chocolate, Desserts, Favorites | 5 Comments »

Dark Chocolate Ice Cream

Posted on March 30, 2010 by Pennies on a Platter

Chocolate Ice Cream

We hosted an ice cream social tonight.  Usually when I think of ice cream socials, I think of small towns and Baptist churches.  It may be because I grew up in a small town and attended a Baptist church…you know, just a hunch.  :)

This ice cream social was combined with a game night with our small group from church.  Can I tell you we had a blast?  And, not just because I got to shove my face with delicious ice cream sundaes!  I have to attribute some of the fun to the girls winning over the guys in Catch Phrase!

Although I served store-bought ice cream tonight (and then everyone brought toppings to share), it reminded me that I have yet to share this amazing creamy chocolate homemade ice cream recipe with you.  It’s another one from David Lebovitz (I shall not stray away!).  You can still get away with making this Basic Chocolate Ice Cream recipe I posted a while back, it will satisfy your immediate crave, but if you truly want a treat, I suggest this one instead.  It’s dark chocolate overpowers any stamina you may have to not lick the bowl!

Don’t be intimidated with custard-based ice cream.  It really isn’t all that much work.  It’s definitely a little more time consuming than the basic recipes supplied in your machine’s instruction manual, but so worth it!

I took half of the finished ice cream and made some Rocky Road.  Ben loved it!

Dark Chocolate Ice Cream

Printable Recipe

2 cups heavy cream
3 Tbsp unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract

In a medium saucepan over medium-high heat, use a whisk to stir 1 cup of the cream with the cocoa powder, and bring to a boil. Reduce heat and simmer at a very low boil for 30 seconds, making sure to whisk constantly. Immediately remove from the heat. Stir in the chopped chocolate.  Once smooth, stir in the remaining cream and pour into a large bowl.  Set a mesh strainer on top of the bowl; set aside.

In the same saucepan, warm the milk, sugar, and salt. Using a medium bowl, whisk together the egg yolks. Working slowly to avoid cooking the eggs, pour the warm milk into the egg yolks, whisking constantly.  Pour the egg yolk mixture back into the saucepan.

Using a heatproof spatula, stir the mixture constantly over medium heat until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth. Stir in the vanilla and then cool over an ice bath, while stirring.

Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker according to the manufacturer’s directions.

Source: Adapted from The Perfect Scoop, David Lebovitz

Filed under: Chocolate, Desserts, Ice Cream | 1 Comment »

Make-Ahead Meals for Busy Moms – We Have a Winner!

Posted on March 29, 2010 by Pennies on a Platter

Thank you for all of your “hello’s!” this weekend.  I’ve enjoyed reading your comments and reasons why you would love to have this cookbook.  I wish I could give one to each of you!  Remember, even if you didn’t win, you can still pick up a copy on Amazon and get started with your make-ahead meals.  Also, you may not have won this time, but I foresee other giveaways you can enter in the near future!

And our winner is…

random

The 72nd comment, which is…Natalie!

Congratulations!! Hope you enjoy the book as much as I have!!  Check your email, I’ll be contacting you for your mailing address.  :)

Filed under: Uncategorized | Leave a Comment »

Mini Pecan Pie Muffins and a Cookbook Giveaway! – CLOSED

Posted on March 25, 2010 by Pennies on a Platter

Mini Pecan Pie Muffins

Wow, these muffins are hands down the easiest I’ve ever made!  With only 5 basic ingredients, you can quickly whip up a batch of these.  Freeze the rest for up to two months and you will always have a snack on hand. All you have to do is microwave them for 30 seconds, and voila!  Be careful, though, because the pecans get quite hot!  Let them sit for another 30 seconds before eating them, or you might just burn your tongue as I did my first time.

The rich crispiness of these muffins is addicting.  Watch out, they’re dangerous as they are so small and delicious that you’ll want to keep popping them in your mouth one after another!  My advice is to not consume the entire muffin at once, but to bite it in half and enjoy the crisp edges with the soft, chewy goodness inside.

This is another fantastic recipe from Make-Ahead Meals for Busy Moms.  I’m having so much fun with this book, that I would love to give one of my readers a chance to win it!  All you need to do is leave a comment to this post, that’s it!  Well, of course, you need to make sure you fill in the email address field in the comment box so I can contact you if you win!  And, no, I do not share email addresses with any marketers or make any money off them.  Wouldn’t that be wonderful?  :)   Heck, I don’t even use them myself except to contact my winners!  No email, no way for me to contact you.

If you do not win, you can still join in the fun by purchasing Jane Doiron’s book on Amazon.  She also has a blog where she shares more make-ahead recipes.  Even if you’re not a woman in the labor force, or you do not have children,  you can still benefit from prepping or making your meals and snacks ahead of time.  You may choose to eat more nutritional, have more relaxed weeknights, and may even have time to pick up a new hobby!

Make Ahead Meals for Busy Moms

To participate in the contest, say “hello” to me by Sunday, March 28 at 9:00 PM CDT.   And, sorry to my international readers, but in order to qualify you must live in the domestic United States.  I’ll randomly select and announce the winner Monday morning!  Good luck!

Mini Pecan Pie Muffins

Printable Recipe

1 cup light brown sugar
1 cups pecans, chopped
1/2 cup flour
2/3 cup butter, melted
2 eggs, beaten

Preheat oven to 350˚F.

Lightly grease mini muffin cups and set aside.  Mix all of the ingredients together in a bowl. Spoon evenly into the muffin cups and bake for 18 to 20 minutes.  The edges will be crispy. Remove the muffins and cool completely on a wire rack.

To Freeze:  Place the cooled muffins in a labeled freezer bag and freeze up to 2 months.  Warm muffins for 30 seconds in the microwave, and let set for 30 seconds before eating.

Source: Adapted from Make-Ahead Meals for Busy Moms

Filed under: Breakfast, Desserts, Muffins, Snacks | 121 Comments »

Freezable Lemon Bars

Posted on March 23, 2010 by Pennies on a Platter

Freezable Lemon Bars

Remember how I returned to work a few weeks ago, after 12 weeks of maternity leave?  This new cookbook and blog, Make Ahead Meals for Busy Moms, has made my dreaded return to work a whole lot easier.  It is stocked full of meals that can be prepped ahead of time and kept in the fridge or freezer until you’re ready to eat.  Since I’m exhausted when getting home from work every day and would rather spend my time playing with my son than cooped up in the kitchen, I’ve really taken advantage of these recipes!  Once Judah goes to bed, I can then prep in the kitchen for the next day’s meal.  Or, I can take a Saturday before he wakes up and prep meals for the week!  No time lost with my dear little baby.

These lemon bars were one of the first recipes I tried.  Although it’s not a meal, it’s definitely a delicious dessert!  It has even earned the spot of Ben’s favorite dessert right now.  In fact, he’s already requested it to be made three times in the past month or two!  Since the refreshing lemon pairs so well with the somewhat spicy Baked Creamy Chicken Taquitos, I decided to also send a batch of these along to our friends who just had a baby.

If you often have unexpected company and are usually frantically trying to put together a last minute dessert to serve your guests, this will slow your heart rate because it will be waiting for you in the freezer!  If you do not like lemon, you will not like these as the lemon is pretty potent.  On the other hand, if you are a lemon dessert lover, you need to give this one a try!

Freezable Lemon Bars

Printable Recipe

1 1/2 packs graham crackers, crushed (or 1 1/2 cups graham cracker crumbs)
1/3 cup sugar
5 Tbsp butter, melted
3 egg yolks
14 oz. can sweetened condensed milk
1/2 cup fresh lemon juice (juice from 2 lemons)
8 oz whipped cream

Preheat the oven to 325˚F.

In a small bowl, mix the graham crackers, sugar and butter. Press firmly into a 9 x 9 x 2-inch ungreased foil pan.  In another small bowl, beat the egg yolks, condensed milk, and lemon juice on low-medium speed for one minute.  Pour evenly over the crust and bake for about 30 minutes or until set.

Using two oven mitts, carefully remove from the oven and let cool on a wire rack.  Once completely cooled, spread the whipped cream over the top.

Label a large freezer bag with the name, expiration date and direction (below).  Cover the pan with plastic wrap and place in the freezer bag.  Freeze up to a month.

Before serving, let stand at room temperature for 30 minutes. Cut into bars.  If not freezing, this can also be kept in the fridge for several days.

Source: Adapted from Make-Ahead Meals for Busy Moms

Filed under: Desserts | 10 Comments »

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