Tag Archives: sweet

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Pumpkin Cinnamon Bun Ice Cream

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So, remember when I was having a dilemma about whether or not to keep adding text to my lead photo? Well, I’ve decided, with your feedback, to just do whatever the heck I wanna do. I think it will work out nicely and now I don’t have any more imaginary stress about it. So, THANKS. You are all the best…so, I made you ice cream!

YAY!

This ice cream is so dang good, you guys. I mean, it has all the flavors of a pumpkin cinnamon roll, including a gooey cinnamon caramel swirl AND a cream cheese icing swirl. I mean, we all know cream cheese icing never hurt a cinnamon bun, amiright? The ice cream is laced with pumpkin puree and a punch of spices making it taste like all the things we love about autumn, plus those swirls. The swirls aren’t totally necessary, but they really make this ice cream something else…plus they make for pretty scoops and I’m all about cute food.

And, can we talk about how it’s October and I’ve been wearing witchy colors on my nails EVERYDAY, that have apparently transferred into the styling here. I love that black flatware and have had it almost since the beginning of this blog–meaning it’s older than my 3-year-old niece.  I can’t always make it work the rest of the year…so just another reason to L-O-V-E fall. Okay, I’m done. Happy Friday, get yo’ pumpkin ice cream on!

Pumpkin Cinnamon Bun Ice Cream

Adapted from Jeni’s Splendid Ice Creams at Home

It is best to make the cinnamon caramel in advance so it can cool to room temperature before layering with the ice cream. You will probably have a little extra caramel, so just store it in a lidded jar in the refrigerator for 1 week…and pour it over this ice cream OR use it to dip apples into.

3 tablespoons cream cheese, softened

3/4 cup plain pumpkin puree (not pie filling)

1/4 cup maple syrup

1 tablespoon plus 1 teaspoon cornstarch

2 cups whole milk

1/4 teaspoon sea salt

1 1/4 cup heavy cream

2/3 cup sugar

2 tablespoons corn syrup

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

In a large bowl whisk the softened cream cheese until creamy, stir in the maple and pumpkin. In another small bowl whisk together the cornstarch with a few tablespoons of the milk. Set both aside.  Prepare an ice bath in a clean sink or large bowl.

In a saucepan heat the remaining milk, sea salt, cream, sugar, corn syrup, cinnamon, ginger, and nutmeg. Bring to a simmer and quickly whisk in the cornstarch mixture until well combined. Bring the mixture to a boil and cook while stirring for 3-4 minutes or until thickened. Remove from the heat and pour the mixture into the bowl containing the cream cheese and pumpkin mixture. Whisk to combine completely. Pour the mixture into a gallon size freezer bag, seal, and dunk into the ice bath. Let it sit in the ice bath until cool.  Process the ice cream base in a ice cream maker according to manufacturers instructions. Layer the ice cream into a container with the cooled cinnamon caramel and cream cheese—try to get at least three layers for maximum swirled goodness.

For the Cinnamon Caramel Sauce:

1/2 cup sugar

3 tablespoons water

2 tablespoons unsalted butter

2 tablespoons corn syrup

1/8-1/4 teaspoon salt

1/2 cup heavy cream

2 teaspoons cinnamon

In a saucepan heat the sugar, water, butter, and corn syrup together until sugar dissolves. Bring to a boil and cook until the mixture becomes deep golden brown and caramelized. Remove from the heat and immediately stir in the salt and heavy cream until smooth and glossy. The caramel will bubble furiously at this point, so be careful! Stir in the cinnamon and pour into a heatproof container to cool.

For the Cream Cheese Swirl:

6 ounces cream cheese, softened

2 tablespoons maple syrup

1 teaspoon vanilla

1/2 cup confectioner’s sugar

In a bowl, combine all the ingredients and beat with a hand mixer until combined and smooth.

 

 

 

 

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Candied Ginger Oatmeal Chocolate Chip Cookies

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I firmly believe that one cannot have too many chocolate chip cookie recipes. I mean, a different one for every week of the year sounds about right. Everyone likes a different cookie, so why not try ‘em all?

These cookies combine my all-time favorite cookie combination: ginger and chocolate! You can see the evidence here and here. The oatmeal brings texture, while the ginger is a sweet-chewy-spicy wonder, and the chocolate lends smooth richness. I made these cookies before I left for my trip out west…a girls gotta bring treats for the frens and fam, right? They were a hit and surprise to everyone I handed them out to…unsuspecting tasters thought they were getting a simple chocolate-chip-studded oatmeal cookie but were pleasantly surprised by the spicy nubbins of the ginger. I love when that happens!

So if you’re a chocolate chip cookie fanatic, like me, and love the spiced allure of ginger, give these cookies a whirl…they will not disappoint.

Candied Ginger Oatmeal Chocolate Chip Cookies

I used candied ginger chips in this recipe since I had some on hand. You can totally use the chunks of candied ginger, chopped up…I have used both in various recipes with great results. I like Ginger People brand. These cookies keep well stored in an airtight container for several days. 

2 cups all purpose flour

1 1/2 cup rolled oats

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

2 sticks (8 ounces) unsalted butter, softened

1 cup brown sugar

1 cup cane sugar (or granulated)

2 eggs

1 teaspoon vanilla

1/2 cup chopped, candied ginger

1/2 cup chocolate chips

Preheat your oven to 350˚F. Line 2 baking sheets with parchment or silicone liners.

In a bowl whisk together the flour, oats, baking powder, salt, and spices.

In the bowl of a mixer, beat the butter until creamy and smooth. Beat in the sugar until it becomes pale in color, about 3 minutes. Beat in the eggs one at a time, scraping the bowl well between each. Beat in the vanilla. Add the dry ingredients and mix on low until just combined. Fold in the candied ginger and chocolate chips.

Scoop balls of the dough (I like to use a levered cookie scoop) onto the cookie sheets, spacing a few inches apart as these cookies will spread a bit. Bake cookies one sheet at a time in the center of the oven for 11-13 minutes or until the bottoms begin to turn golden brown. Remove from the oven and cool slightly before placing cookies onto a cooling rack. Repeat with remaining dough.

 

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Chicken and Waffle Melts

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So…yeah…that’s a chicken and waffle with melted cheese all up on it. I made these rosemary-laced waffles with a decidedly savory slant for a project I was working on for Bisquick that didn’t end up getting used…and I couldn’t hold out on you and just let it whither away on my desktop. I had to share it! I mean, it’s crispy chicken and rosemary waffles meets cheesy melt, with a little sweet and spicy condiment, and it’s real good.

I’m a firm believer that most things are better with cheese. It’s just science, ya know? The waffles can be made with whatever your favorite, basic waffle recipe is with the addition of a heap of rosemary. It makes for a savory, herbal waffle that pairs perfectly with the super-crispy, Panko-crusted chicken. There’s a maple drizzle that’s spiced up with tangy Tabasco…it’s pretty amazing as a dipper for chicken fingers and makes total sense with this savory waffle concoction. The chives bring a little savory bite and the cheese does it’s magical, melty cheese thing. This crazy dish was intended to bring together breakfast and dinner to make everyones favorite meal: brinner! I think it works for a savory + sweet + cheesy + spicy breakfast, brunch, lunch, dinner or brinner…it’s a versatile one.

Chicken and Waffle Melts

Since these waffles were intended for a project using Bisquick, they are made with the mix. I have not included a recipe for the waffles here, but you should use whatever waffle recipe is your stand-by and add 1 to 2 tablespoons of chopped, fresh rosemary.  

4-6 rosemary waffles

1/2 lb. chicken breast cut into chunks

1 tablespoon flour

1 egg

1/4 cup milk

5 dashes of hot sauce, like tabasco

3/4 cup panko bread crumbs

1/4 cup flour

salt and pepper

canola oil

1/4 cup maple syrup

as many dashes of hot sauce (tabasco) as you like

1 cup shredded cheddar cheese

3 tablespoons chopped chives

Mix the chicken with the 1 tablespoon of flour to coat. Place the egg, milk, and hot sauce in a shallow, wide dish and whisk to combine. Place the panko, 1/4 cup flour, a big pinch of salt and pepper in another shallow, wide dish and mix to combine. Dip the flour coated chicken pieces in egg mixture, and dredge through the panko mixture to coat. Set on a plate and allow to rest for about 10 minutes so the breading adheres well to the chicken. Heat a skillet over medium-high heat with about 1 inch of canola oil. Once the oil is hot, shallow fry the chicken in batches until cooked through and golden on all sides. Drain on a paper towel lined plate.

Preheat your oven’s broiler.

In a small bowl whisk together the maple and hot sauce. Place waffles on a baking sheet and layer with chicken pieces, and a generous amount of cheese. Place under the broiler and cook until cheese is melted and bubbly. Remove from over, place on plates and sprinkle with chopped chives. Drizzle with the spicy maple and eat!