homemade

No-Churn Blueberry Cheesecake Ice Cream

By in Cool, Sweets 29 Comments Tags: , , , , , ,

bluberry cheesecake ice cream 2

Homemade ice cream is one of those things that leaves me drooling when I visit other sites. I have so many recipes bookmarked that if I ever bought an ice cream maker I wouldn’t even know where to start. The only thing that has kept me from making them is the extra effort it takes to make it yourself, without an ice cream maker. Not that it’s hard work, but on hot summer days when we’re practically living outside I have no desire to sit inside and babysit my ice cream with a bowl and whisk.

This recipe is the perfect compromise. It takes absolutely no babysitting and is a great alternative for lovers of ice cream who don’t have an ice cream maker.

I’ve seen variations of this ice cream on both Martha Stewart and Good Food. The sweetened condensed milk replaces the typical custard base making this smooth and luxurious as it melts in your mouth. My only issue with it, is that it doesn’t soften up as quickly as regular ice cream, so it’s a bit hard to scoop. But honestly, there’s none of the icy-ness that’s usually associated with no-churn ice cream and as soon as you start eating it you won’t even think about the fact that it wasn’t made in a more traditional way.

I took Martha’s basic No-Churn Vanilla Ice Cream added some cream cheese and swirled in some fresh blueberry syrup. It turned out rich, smooth and creamy. Heaven in a cone… or in a bowl. :)

No-Churn Blueberry Cheesecake Ice Cream

  • 200g spreadable cream cheese (about 3/4 cup)
  • 1 can (14oz) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 cups heavy (whipping) cream, cold

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.

Makes: 9 servings

*Allow to sit out for 20-30 minutes before serving.

*This is best eaten within one week.

Adapted from Martha Stewart.

Homemade: Catalina Dressing

By in Condiments, Homemade 19 Comments Tags: , , ,

Catalina Dressing

I love making homemade salad dressings because they’re just so darn easy to make and you almost always have the ingredients on hand to make them on a whim. Which means, you don’t have to run to the grocery store to pick up a bottle of dressing when you need it.

They’re also endlessly adaptable. I’m sure you have limitless variations of dressings stored in your cupboards, they just may not be mixed together yet.

More Favourites

Catalina dressing is one of the dressings I make the most often. It’s not just limited to a simple salad. We use it in this Sweet & Spicy Chicken Stir-Fry and to top spicy beef Taco Salads. You can also use it as a marinade for chicken before cooking it on the grill.

I’ve been making this recipe for ages and the flavour is spot on. The first time I made it I knew I didn’t have to look any further for the perfect Catalina Dressing. I was sold in that moment and I’ve been making my own ever since.

What are your favourite uses for Catalina Dressing?

Catalina Dressing

  • 1/4 cup ketchup
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup onion, chopped (or 1/2 teaspoon onion powder)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon worcestershire sauce
  • 1/2 cup canola oil
  • salt and pepper, to taste

Place first 6 ingredients in a food processor or blender (or use a handheld blender) and process until smooth. Add the oil in a steady stream with the machine running until the mixture comes together in an emulsion. Season with salt and pepper. Serve immediately. Store in the refrigerator for up to one week.

*If you are using onion powder instead of chopped onion you could also shake this up in a jar with a tightly sealed lid.

Makes approximately: 1.5 cups

Adapted from Food.com.

Easy Almond Granola

By in Breakfast 21 Comments Tags: , , , , , , ,

almond granola

I know this might sound a bit strange but I’ve created a schedule for our breakfasts during the week. Not because I’m anal, but because my son has become a food snob and if we eat the same thing too many times he simply won’t eat it. I’m not even a food snob but somehow I have turned both my husband and son into one. How does this work?

I do like variety though, so I thought I’d give in and create a system where I knew what was coming the next day. That way we don’t end up eating the dreaded peanut butter and jam on toast every day of the week.

I’ve tried a couple of granola recipes over the last couple months but all of them tasted like… homemade granola. Not that, that’s a bad thing, they just didn’t have me jumping up and down with excitement. This is the first recipe that tastes like I didn’t make it. Like there was a team of scientists behind it tweaking it to perfection. Except, it is homemade and I know every ingredient that’s in it.

It’s light. Not tough and crunchy like so many granola recipes are. And, yet it’s crisp. There is a very distinct almond flavour thanks to the almond extract. It’s not too strong just a nice undertone that enhances the granola and gives it that something special.

It’s such a simple recipe too. Hardly any babysitting and stirring. You might think it’s strange that there is both rolled and quick-cooking oats but the quick-cooking oats are there to help with the clumping. A great tip I picked up from Sylvie at gourmande in the kitchen.

I almost called this Perfect Almond Granola. But, I’m always a little hesitant to label anything “perfect” because what’s perfect for me may not be perfect for you. My family considers this granola to be “The Best” so that’s perfect enough for me. :)

I can’t wait to vary this recipe for different seasons. I think this one, with its light flavours, is perfect for summer and I plan on making big batches of it on rainy days (we get plenty of those here) all summer long.

What qualities are a must for your perfect granola?

Easy Almond Granola

  • 4 cups rolled oats
  • 1 cup quick cooking oats
  • 1/2 teaspoon salt
  • 2/3 cup sliced almonds
  • 2/3 cup shredded coconut
  • 1/4 cup warm water
  • 6 tablespoons canola oil
  • 1/2 cup maple syrup
  • 1.5 teaspoons almond extract
  • 2/3 cup dried cranberries

Mix together oats, salt, almonds and coconut in a large bowl.

In a small saucepan combine water, oil, syrup and extract. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet.

Bake at 275ºF for 30 minutes. Stir in cranberries and cook an additional 20-25 minutes, until lightly browned.

Allow to cool completely before storing. Granola will crisp up as it cools. Store in a sealed container for up to one month.

Makes: 8 cups

Adapted from Three Many Cooks.

Kids in the Kitchen: Homemade Egg McMuffins for Dad

By in Breakfast, Homemade, Kids 20 Comments Tags: , , , , , , ,

Egg McMuffins

Who says Mom’s the only one that gets a special breakfast made by the kiddo’s? My husband isn’t really a breakfast in bed kind of guy so I didn’t want to stretch it that far. But, it is fun for the kids to make something special for Dad and I think breakfast is a great (and simple) way for them to show him they care, first thing in the morning.

This recipe is super kid friendly. The eggs are cooked in the microwave so you don’t have to worry about them using the stove top which makes this recipe virtually hover free.

It’s pretty much an assembly process and would be a great recipe for kids to make for themselves in the morning before school, when they want to feel responsible.

I made mine with homemade sourdough english muffins. That’s why they look a little funny. I guess I have to work on my english muffin making skills. And you know what they say, practice makes perfect, so I guess I’ll have to make them again. Darn. :)

We sometimes make this as a breakfast-for-dinner meal. It’s one of my favourite throw together meals when we’re in a hurry. But, it tastes so good there’s no reason it can’t be used for a special event.

Cooking the eggs in ramekins or coffee mugs makes them the perfect shape and size to fit on an english muffin. If Dad is a fan of bacon, or other breakfast meat such as sausage patties, feel free to use that as a substitute for the ham.

Happy early Fathers Day to all you Daddy’s out there!

This is why he likes to be my model. :)

What do you serve for breakfast on Father’s Day?

English Muffin Breakfast Sandwich

  • 1 large egg
  • salt and pepper, to taste
  • 1 english muffin, split and toasted
  • mayonnaise, to taste
  • 2 slices deli ham
  • shredded or sliced cheese
  1. Grease a flat-bottom mug or ramekin with cooking spray. Crack egg into ramekin; season with salt and pepper and whisk a couple of time with a fork. Microwave for 1 minute or until egg is set.
  2. Spread english muffin with mayonnaise. Top with ham, egg and cheese. Let sit one minute before serving to allow cheese to melt.

Makes: 1 serving

*It’s important to whisk the egg a little or the pressure builds up and the egg may “explode” in the microwave. But don’t go too crazy with the whisking or the egg will puff up like crazy while it cooks and loose its perfect Egg McMuffin shape.

Peanut Buster Parfait Ice Cream Cake

By in Chocolate, Cool, Sweets 20 Comments Tags: , , , , , , ,

Peanut Buster Parfait

Peanut Buster Parfaits were my favourite treat at Dairy Queen growing up. I’ve always loved that sweet-chocolate, salty-peanut combination. I don’t remember when my mom started making this version at home but I do remember that it was one of my favourite summer desserts growing up.

James has never been a big fan of cake so I usually opt to make him a frozen cake or pie for his birthday instead. In fact, when we were engaged this was the very first birthday cake that I ever made for him.

I’ve made a few changes since then. Not in the recipe, but in the presentation. My mom always cooked for a crowd because our house was always full of people, especially hungry teenage boys (and one very hungry teenage girl), so her version was quite simple and made a lot. I’ve included her assembly in the directions below as well, so you can use whichever suites your fancy.

I wanted to give it layers to better replicate a real Peanut Buster Parfait, so I made the process a tad bit more lengthy but I love the results. Nothing wrong with the way mom made them, I just had to make it my own. :)

I think this would be a perfect dessert for Fathers Day coming up because a) I’ve never met anyone who didn’t love this cake. b) It’s so simple to throw together and can be made ahead. c) I’m pretty sure a barbecue has to be the most common meal on Fathers Day and what better dessert to have at a BBQ then a homemade ice cream cake

Tip from James

To make ice cream a spreadable consistency quickly: scoop it into a stand mixer and beat with the paddle attachment until smooth. This will, effectively, turn it into soft-serve ice cream.

One of the things I love most about this cake is the fact that the chocolate sauce starts melting before the ice cream does. Even when this sauce is stored in the fridge it’s still pourable, where as other sauces, like ganache, firm up once they’re cold. I think it would be great simply poured over ice cream and sprinkled with peanuts. But an ice cream cake presentation is definitely a lot more fun.

If you’re a dark chocolate fanatic feel free to substitute that for the semi-sweet in this recipe. I think I may try that next time just for kicks.

What’s your favourite ice cream treat?

Peanut Buster Parfait Ice Cream Cake

  • 2 tablespoons butter, melted
  • 1 quart (4 cups) vanilla ice cream, softened to a spreadable consistency
  • 1/2 cup salted peanuts
  • chocolate sauce (recipe below)
  1. Line a 8 inch round baking pan with foil.
  2. Mix together cookie crumbs and butter until evenly combined. Press into bottom of prepared pan.
  3. Top with half of the ice cream, peanuts and chocolate sauce. Repeat layers. Freezing in between if necessary.
  4. Once fully assembled freeze until solid (about 2 hours).
  5. To serve: loosen foil from sides of pan (warming up with hands if necessary) and lift out. Peel away foil; slice and serve.

Serves: 8

*If you need to freeze the cake in the middle of assembly place the remaining ice cream in the fridge to slow down the thawing process.

Chocolate Sauce
  • 1/3 cup icing sugar
  • 1/3 cup semi-sweet chocolate chips
  • 1/4 cup butter
  • 3/4 cup evaporated milk (1/2 can)
  1. Place all ingredients in a small saucepan. Bring to a boil over medium heat. Simmer for 7 minutes, until slightly thickened (it will thicken more as it cools).
  2. Cool completely, whisking occasionally to prevent a skin from forming.

*You can make the sauce a day ahead and store in the fridge until assembly. Just make sure to put plastic wrap directly on the surface so that a skin doesn’t form.

If making for a crowd: Double all ingredients. Press the cookie crumb mixture into the bottom of a 9×13 pan. Cover with all of ice cream. Top with peanuts and chocolate sauce. Freeze.

Homemade: Shake”n Bake

By in Condiments, Homemade, Main Dish, Poultry 35 Comments Tags: , , ,

Homemade: Shake”n Bake

Shake”n Bake used to be pretty much the only way I enjoyed eating chicken until I learned how to pan fry properly. I still crave that crunchy coating though and have always loved the fact that you can get a crunchy skin without any actual skin. It”s also a great alternative for when I”m wanting to use the oven instead of my stove top.

I”ve tried many recipes for homemade coating mix and none of them lived up to my expectations. Most of them were soggy or would become soggy once sitting out of the oven for a bit. This is the first recipe to live up to my expectations. It makes for a quick meal when I”m running out of time. There”s nothing easier then tossing some chicken in the coating mix, throwing it in the oven and forgetting about it while you prepare some side dishes.

We enjoy this Shake”n Bake chicken in many ways. On it”s own, sliced and served on top of salads, sandwiched between burger buns, as chicken fingers/nuggets and in crispy chicken tacos.

This recipe makes enough for approximately 8 meals, using 1 pound of chicken (or 4 chicken breasts) per meal, so it”s a great item to have stored away in the cupboard.

What are your favourite uses for Shake”n Bake?

Approximate Cooking Times:

(Baked @ 400ºF)

  • Chicken Fingers: 10-15 min.

  • Chicken Nuggets: 10 min.

  • Chicken Breast: 20 min.

  • Bone in Chicken: 45 min.

  • Stuffed Chicken (such as Cordon Bleu): 20 min.

One Year Ago: Moist Vanilla Cake

Homemade Shake”n Bake

  • 9 cups cornflakes (4 cups crushed)

  • 2 beef bouillon cubes, crumbled

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 tablespoon parsley

  • 2 teaspoons sage

  • 1 teaspoon paprika

  • 1 teaspoon pepper

  • 1 teaspoon salt

  1. Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes.

  2. To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake”n bake.

*To use as regular shake”n bake:  place the shake”n bake mixture in a shallow bowl or in a bag and toss the chicken pieces in the mixture until completely coated. Bake as directed in the recipe or using the suggested times above.

Makes: 8 (1/2 cup) portions

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