Recently at Betty’s: Hummingbird Pancakes and 3-Ingredient Ice Cream Cake

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I’m going to be “that person” and say that I cannot even believe that it’s the week before the 4th of July. I’ve said this before, and I’m saying it again because I’m just still caught in disbelief, but where the hell does the time go? Anyway, I made these Hummingbird Pancakes months ago for my gal Betty and they’re dreamy decadence is still trapped in my mind. Maybe I should make them again, ASAP? Probs. They’re inspired by the deliciously amazing Southern classic, Hummingbird Cake, but in a breakfast disguise complete with cream cheese drizzle.

Then, there’s this super-easy 3-Ingredient 4th of July Ice Cream “Cake” situation. Three layers of ice cream and sorbet all dressed up in patriotic stripes, with very little fuss while also being totally festive and perfectly frosty.

Pop on over to BettyCrocker.com for these recipes and more.

 

Disclosure: I was compensated for these recipes and photos featured on BettyCrocker.com

Roasted Apricot and Vanilla Créme Fraîche Pops

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It’s officially summer, aka popsicle season! Basically the most wonderful time of the year (besides all those other times I might declare #themostwonderfultimeoftheyear)!

For my first frozen pops of the season, I’ve mixed roasted apricots and vanilla-flecked créme fraîche. This match was born in my minds tastebud (gross. sorry.) and it worked out so well! The roasted apricots are just sweet with a bit of tartness that makes such a lovely pairing with the lush, vanilla bean créme fraîche. The flavors of these are maybe one of my favorites yet (big words, considering all these popsicles), but their texture is equally fantastic–the apricot layers have an almost sorbet-like consistency, with just a little give under the tooth, and the créme fraîche is so creamy without any iciness. Swoon.

[recipe]

Roasted Apricot & Vanilla Crème Fraîche Pops

Makes about 10 popsicles (I use THIS popsicle mold).

This recipe starts with a simple vanilla sugar—you will likely have extra, but since apricots can be very tart, even after roasting, extra sugar is nice to have on hand.

For the vanilla sugar:

1 cup sugar

1 vanilla bean, split and scraped

For the apricots:

3 lbs (more or less) ripe apricots

1/2 cup sugar, divided (you may need up to 2/3 cup)

1 cup water

For the crème fraîche:

1/2 cup crème fraîche

2 tablespoons milk

2 tablespoons vanilla sugar

Preheat the oven to 400˚F. Place a sheet of parchment on a baking sheet and set aside.

In a bowl, combine the sugar with the insides of the vanilla bean and rub the vanilla bean seeds into the sugar until well distributed and the sugar smells of vanilla. Set aside.

Halve and pit the apricots and place the halves onto the parchment lined baking sheet. Toss with 1/4 cup of the vanilla sugar and roast in the preheated oven for 30-40 minutes or until the apricots are soft, release some syrup, and begin to caramelize around the edges. Remove from the oven and cool to room temperature. Once cooled, using either a blender, food processor, or immersion blender (and deep bowl), blend the roasted apricots with 1 cup of water and an additional 1/4-1/3 (to taste) cup of the vanilla sugar until smooth. Set aside.

In another bowl, whisk together the crème fraîche, milk, and 2 tablespoons of vanilla sugar until combined.

Fill popsicle molds about 1/3 full with the apricot mixture, then divide the crème fraîche mixture between the molds, and top with the remaining apricot mixture. Use a skewer or chopstick to swirl the flavors together a bit, or leave them in layers, and freeze for about 1 hour or until the pops begin to firm up. Once they begin to firm, place in the sticks and continue to freeze solid, preferably overnight. [/recipe]

 

 

 

 

 

 

Lemon Bar Ice Cream

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Are you guys watching Unbreakable Kimmy Schmidt on Netflix? I’ve been trying not to burn through the episodes, but I mean…I love a good binge watching session and for the last 2 nights Sean and I have been watching after we put Casper down for the night. (Side-note: he’s sleeping through the night most nights now…HALLELUJAH! Queue the choir of angels)! Anyway, I kind of love it. It’s a little cheesy in my favorite way, the theme song includes the line “Females are strong as hell!” (TRUE), and I always loved Ellie Kemper as Erin in The Office, plus Tina Fey is amazing, so needless to say I’ve become a quick fan of the show. Anyway, I feel like this ice cream might be something that would blow Kimmy’s mind and definitely elicit one of her 90’s throwback exclamations (possibly my favorite thing about her character).

I mean, this ice cream has a lot of good, exciting things happening: Lemon-scented vanilla bean ice cream base, tart meyer lemon curd ripples, and crunchy, buttery shortbread cookie crumbles! I definitely used the homemade Meyer Lemon Curd I shared last week, but there’s no reason you couldn’t use store-bought. It’s creamy, rich, sweet, tangy, and has a ton of texture and totally tastes like the ice cream version of a classic lemon bar without making a batch of lemon bars and churning them into a batch of ice cream. So, “By the power vested in me as an adult who is a grown-up”, maybe have ice cream for dinner (PS, don’t ever tell my son I okay’ed that). #hasbrown-nofilter

[recipe]

Print Recipe

Lemon Bar Ice Cream

This ice cream is a riff on my favorite, easy ice cream base from Jeni’s Splendid Ice Creams at Home.

If you don’t have a vanilla bean, go ahead and use 2 teaspoons of extract and skip the steeping portion of the recipe.

2 cups whole milk

4 teaspoons cornstarch

3 tablespoons cream cheese

1/4 teaspoon salt

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons corn syrup

1 vanilla bean, split

zest of 1 lemon

1 cup Meyer Lemon Curd

1 1/2 cups crumbled, store-bought shortbread cookies

Prepare an ice bath in a clean sink basin or a large bowl.

In a small bowl, combine 1/4 cup of milk with the cornstarch, set slurry aside. Set the cream cheese in a large bowl and stir in the salt, place a mesh strainer over the top. Set aside.

Meanwhile, in a medium saucepan heat remaining milk with the cream. Scrape the vanilla beans from the pod and add both the scraped beans and pod to the milk and cream, as well as the lemon zest. Heat to a simmer, cover, and remove from heat. Let steep for 30 minutes. Remove the vanilla pod from the milk mixture and add sugar and corn syrup, reheat to a low boil. Quickly whisk in the cornstarch slurry and continue to boil, whisking, until thickened. Whisk a ladleful of the hot mixture into the cream cheese, before straining the remaining hot mixture into the cream cheese mixture and whisk to combine. Prepare an ice bath and pour the hot ice cream base into a large plastic bag. Chill bag in ice bath until cooled and process the mixture in an ice cream maker according to manufacturers instructions.

Once the ice cream is processed, layer 1/3 of the ice cream in the bottom of a lidded container, spoon 1/3 of the lemon curd over the top and sprinkle with 1/3 of the crumbled shortbread cookies. Repeat these steps with the remaining ice cream, curd, and cookies. Fit the lid over the container and freeze for several hours, until set. Serve with additional cookies and lemon curd, if you want. [/recipe]