Pennies on a Platter &raquo; Serving tasty recipes into your home.

Apr 29 2011

Dark Chocolate-Raspberry Ice Cream

Posted in Desserts, Family Favorites, Frozen Desserts

Dark Chocolate Raspberry Ice Cream I’m on a serious ice cream rage. Each morning I wake up thinking about what type I want to make next. If it wasn’t for the limited space in my freezer and the potential for extra rolls on my body, I’m sure I would make a new flavor every day.

I’ve also been turned on recently to the combination of chocolate and raspberry. Usually, I’d rather snack on bricks of pure dark chocolate over any candy bar or a chocolate bar with fruity embellishments. Over Christmas, my mother-in-law stuffed our stockings with many chocolate combinations to which I immediately picked out the packages of pure chocolate and left the rest for Ben. It wasn’t until I was having a serious chocolate craving that I tried one of the bars of dark chocolate and raspberry, and only because it was the only chocolate left in our pantry. To my surprise (and I guess I can say my delight), I loved it.

Enter this recipe. If you, too, love the luxury of chocolate and raspberry, you will absolutely love this ice cream. If you fall in the category of never trying raspberries with chocolate, still give this a try because I think you will also be hooked. To me, it’s the perfect ice cream recipe because you can use frozen raspberries which I typically always have stored in my freezer. There is no custard base to cook up, so this whips up in a jiffy. And, it turns out the most creamy, chocolaty and luxurious ice cream I’ve ever made.

Dark Chocolate-Raspberry Ice Cream

Printable Recipe

1 1/2 cups whipping cream
5 tablespoons unsweetened Dutch-process cocoa powder (or a blend)
2/3 cup sugar
2 cups raspberries, fresh or frozen

In a large, heavy saucepan, whisk together the whipping cream, cocoa powder, and sugar. Whisk frequently and heat until it comes to a full, rolling boil and starts to foam. Remove from the heat and stir in the raspberries. Cover and let stand for 10 minutes.

Transfer the mixture to a food processor or blender and purée. Press through a strainer over a mixing bowl to remove the seeds.

Chill overnight in the fridge and then freeze in your ice cream maker according to the manufacturer’s instructions.

Source: The Perfect Scoop, by David Lebovitz

Posted in Desserts, Family Favorites, Frozen Desserts

7 comments

ShawndaApril 29, 2011 - 10:06 AM

I love the combination! Add this to the long list of ice cream that I want to make.

JosieMay 2, 2011 - 10:42 AM

Such a gorgeous photo, Nikki! I’ve been wanting to try this ice cream ever since I bought the book – it looks sooo good!

Christine@FoodistaMay 5, 2011 - 7:58 AM

Hello Nikki,

We’ve selected you as our Foodista Food Blog of the Day for this May 12, 2011! Your blog for Dark Chocolate-Raspberry Ice Cream will be featured on the Foodista homepage for 24 hours.

Since you are now a part of the Foodista Featured Blogger of The Day Community, we’ve created a special badge for you to display proudly on your blog sidebar. I couldn’t find your email on your blog to send you the access code for the special badge, but I want to make sure you get it if you are interested. Please send me an email and I’ll send it right away.
We are really enjoying your blog and look forward to seeing your recipes, tips and techniques on Foodista! If you would not like to be recognized on Foodista please let me know and I will remove your blog from our queue.

Cheers,

Christine @ Foodista

ShiftyMay 12, 2011 - 1:54 PM

I love this combo… never tried to make ice cream before but it sounds amazing.

Sue GladdMay 18, 2011 - 6:17 PM

I will definitely try this one! CONGRATS on being featured for 24 hours on Foodista!!!

AngelJune 19, 2011 - 5:41 PM

Omg this is soooo good. And super EASY to make!!! Btw if you cannot or do not have the TIME to MAKE raspberry-chocolate icecream… Then you might wanna try weight watchers dark chocolate and raspberry icecream bars. They are delish! They are about 1/4 of the fat and calories of normal icecream and is good for your heart, brain and skin. Plus there are 12 good sized bars in each pack, so you can have one like everyday for almost two weeks!!! I love ICE CREAM..
;P

Lisa @ A Little Slice of LifeMarch 11, 2012 - 4:41 PM

I love how easy this recipe looks. I’m for sure going to try it out. Thanks

Apr 27 2011

Cinnamon Buns – Readers’ Recipes, April 2011

Posted in Breads, Dough, Rolls, Buns, Breakfast & Brunch

Cinnamon Buns Welcome to the first edition of Readers’ Recipes! I’m so excited to start this monthly series and have really enjoyed going through your submissions. If you’re not sure what the Readers’ Recipes is all about, please click here for more information and to submit your recipe for a possible feature next month.

For the month of April, I chose these Cinnamon Buns that were submitted by Jodie. Jodie resides in Canada and learned her skills in the kitchen when she was young with her mom and Grandma M. She grew up in a family who believed that the dinner table was open for anyone in the family and also for those who didn’t have anywhere to be, especially on Christmas. This tradition stuck with Jodie, where hospitality seems to warm her home. I love this! Here is Jodie and her lovely family:

Jodie Family Pic Seriously, cute!

Jodie’s favorite kitchen tools are her KitchenAid stand mixer (she has two…jealous?) and her Pampered Chef chopper, using both on a daily basis. Her culinary influence, outside of her family, comes from Christy Jordan, specifically from her cookbook, Southern Plate. She also enjoys using her locally made 4-H Club’s cookbook, where she and her mom were in charge of compiling the recipes, making sure to include their favorites. Great idea, Jodie!

I asked Jodie to share a few tips when making these cinnamon buns. She explained that if the dough is sticky while mixing, just add more flour and knead until smooth. It is also important to let the dough rise in a very large oiled bowl, or you will end up with a sticky doughy mess all over your counter or floor.

Jodie’s favorite Pennies on a Platter recipes are the Guacamole and Pulled Pork. Great choices! Two of my faves, as well.

Thanks, Jodie, for sharing your yummy Cinnamon Buns recipe. I hope my other readers enjoy these as much as I did. I’ve made them twice already! For everyone else…if you would like to share one of your recipes to be featured, just click on the “Submit Recipe” tab in the menu bar above. I can not wait to see what you’ve got!

Cinnamon Buns

Printable Recipe

Yield: 24 cinnamon buns

2 tablespoons active dry yeast
3 cups warm water
1 cup butter, at room temperature
1 cup granulated sugar
3 eggs, beaten
1 teaspoon vanilla
1 teaspoon salt
8-10 cups flour
1 cup butter, almost completely melted
1 cup brown sugar
1-2 tablespoons ground cinnamon
raisins (optional)
pecans (optional)

For the sauce:
1 1/2 cups butter
3 cups brown sugar
1 1/2 cups whipping cream

Combine the yeast with the water in a small bowl, set aside. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the room temperature butter and granulated sugar until smooth. Beat in the eggs, vanilla and salt until combined. Add the yeast mixture and mix well.

Working with 1-2 cups at a time, stir in the flour until the dough pulls away from the sides of the bowl. Remove the paddle attachment and connect the dough hook; knead for 1 minute. Transfer the dough to a large oiled bowl. Cover with a damp kitchen towel and let rise for one hour.

On a lightly floured surface, shape the dough into a large 14- x 26-inch rectangle. Spread the melted butter over the top, making sure to reach the edges. Sprinkle evenly with the brown sugar and cinnamon, along with the optional raisins and pecans. Roll into a log and cut into 24 pieces. Place each roll cut side up into three 9- x 13-inch pans, 8 rolls in each pan.

To prepare the sauce:
In a medium saucepan, bring the ingredients for the sauce to a boil. Turn down the heat and simmer until slightly thickened. Pour equally over the rolls.

Bake the rolls for 20 to 30 minutes. Remove from the oven and turn out onto cookie sheets or serving platters so that the sauce runs down over the “tops” of the cinnamon buns. Serve warm.

Source: Jodie, reader of Pennies on a Platter

Posted in Breads, Dough, Rolls, Buns, Breakfast & Brunch

1 comment

Apr 25 2011

Enchilada Lasagna

Posted in Beef, Casseroles, Cinco de Mayo, Family Favorites, Main Dish

Enchilada Lasagna Every so often I come across an old recipe on my blog where I’m guessing the photo makes you quickly click away in disgust. This was one of those posts. Although we eat this often in our house, I would always forget to take a new picture of it. Finally, I remembered! But, not only did the photo need updating, so did the recipe directions. I’m excited to bring this one back to the surface, rework it, and convince you that this should be one of your favorites.

Most people use the same staple dish when having dinner guests. A lot of you are probably thinking “yes, I typically make lasagna.” Consider serving this instead. Despite the title, there are no actual lasagna noodles included. Instead, the meaty layers are separated with flour tortillas. Vary it up with different salsas, types of meat, beans, etc. and you will come up with your favorite rendition. And, since it is made in a 9- x 13-inch pan, you can’t help but invite others over to enjoy it with you.

Enchilada Lasagna

Printable Recipe

Yield: 8 – 10 servings

For the casserole:
2 lb ground beef
1 medium green pepper, diced
1 medium onion, diced
3 cloves garlic, minced
salt, to taste
1 (16 oz) can chili beans
1 (15 oz) can tomato sauce
1 teaspoon ground cumin
1 small jar picante sauce
8-10 (10-inch) flour tortillas
2-3 cups shredded Mexican flavored cheese

Optional toppings:
shredded lettuce
sour cream
salsa

Preheat oven to 350˚F. Lightly coat a 9- x 13-inch baking dish with cooking spray.

Brown the beef, green pepper, onion, garlic and salt in a deep skillet or a large pot until the meat is cooked through. Drain any excess grease. Add the chili beans, tomato sauce and ground cumin. Simmer for 15 minutes. Stir in the jar of picante sauce.

Evenly spread a small amount of the mixture into the bottom of the prepared baking dish. Top with 4-5 tortillas, loosely folded/rolled next to each other to create a lasagna-type layer. Spread on half of the meat mixture, then 1 to 1 1/2 cups of cheese. Repeat layers.

Cover with foil and bake for 30 minutes. Remove the foil, then bake 5 minutes more. Take the pan out of the oven and let set for 5 minutes before serving. Allow each guest to top their own serving with the lettuce, sour cream and salsa as desired.

Source: Aunt Deb, friend of Pennies on a Platter

Posted in Beef, Casseroles, Cinco de Mayo, Family Favorites, Main Dish

7 comments