“Magic” Peppermint Ice Cream

The time of year after the holidays can get annoying.  Is anyone with me on this?

I hate going back to work after having all this time off (especially in a year like 2011 was, where Christmas & New Years fall on a Sunday and most people get Monday off).

I hate taking down Christmas decorations.

I hate that I always put last year when I write the date.

I hate hearing people's New Year's resolutions, especially when they get all crazy like, "Oh, I resolved not to eat chocolate any more, and run 5 miles a day."

Ummm... good luck with that.

And you know what else I hate (that's actually completely unrelated, but equally annoying)?

When bloggers post incredible-looking recipes that require specialized equipment that I don't own.

And then I have to go out and buy things like a mandoline slicer, an ice cream machine, and a donut pan, and then I can't fit all this #%*& into my kitchen anymore, and HOW DARE YOU brainwash me with these delicious treats?

{sigh}

But I am totally guilty of this myself.  Red Velvet Ice Cream.  Apple Chips.  Mini Baked Apple Cider Donuts.  Oatmeal Chocolate Chunk Ice Cream....

...ok ok, I know, sorry!

There's still more that belong on that list - and we all know I probably won't stop there.

Sooo... I will try to make up for it (just a little bit) right now.

This ice cream is magic because you don't need an ice cream maker!

And even if you have an ice cream machine, you may still want to try this because this method is a) way easier and b) pretty cool.  The ice cream comes out rich & creamy, and very scoopable even after days in the freezer.

By the way, for all you white-chocolate haters out there, worry not.  I'm not entirely sure why there is an ounce of white chocolate in the original recipe ... probably to do with the texture or a slight upgrade in taste?  But in no way does this ice cream taste like white chocolate, so don't be deterred by that.

P.S. - the reason why I made peppermint ice cream in the first place is because I saw this 'peppermint punch' on Pinterest and instead of eggnog someone suggested pouring ginger ale and Bailey's over the ice cream! Haven't tried it yet but I am definitely going to :)

“Magic” Peppermint Ice Cream

• 1/2 C. sweetened condensed milk
• 1 oz. white chocolate, chopped fine (or you can use white chocolate chips)
• 1 1/2 t. peppermint extract
• 1 1/2 t. vanilla extract
• Pinch salt 
• couple drops of red food coloring (optional)
• 1/4 C. sour cream
• 1 1/4 C. cold heavy cream

Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, in 30-second intervals.  Let cool.  Stir in peppermint, vanilla, salt, red food coloring (if using) and sour cream.

With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes.  Whisk one-third of whipped cream into white chocolate mixture.  Fold remaining whipped cream into white chocolate mixture until incorporated.  Mixture will be very light & airy.

Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks.  Serve.  Makes about 1 quart.

Recipe Adapted from Cooks Country

Red Velvet Fudge

So how is it that the month of December could have 31 days, yet it seems there is not nearly enough time to fit everything in that you want to do?

Ugh.

This seems to happen to me every year.

For my latest trick....I have been up all night baking cookies and cupcakes, and making tomato sauce and meatballs, because we have five people coming over tomorrow night.

Er... make that tonight.

Since it's currently 1:45AM.

Ack!

And between now & 6PM I still have to clean my house, cook a meal, frost cupcakes, make an appetizer, and somehow help my dad do some Christmas shopping.

Oh, AND make myself somewhat presentable for our company.

But you know what the cure is for feeling overwhelmed?


Red Velvet Fudge.


Red Velvet Fudge

• 1 1/4 C. white chocolate chips
• 1 T. semi-sweet chocolate chips 
• 1/4 t. baking soda
• pinch salt
• 3/4 C. sweetened condensed milk
• 1/2 t. vanilla extract
• 1 t. red food coloring
• 1 t. cocoa powder
  

Line an 8" rectangular loaf pan with foil, allowing excess to hang over edges. Grease foil with non-stick cooking spray, and set pan aside.

In large, microwave-safe bowl, mix chips with baking soda and salt until evenly distributed.  Stir in sweetened condensed milk.  Microwave in 30-second intervals, stirring after each, until chips are melted and mixture is smooth.

Add vanilla, red food coloring, & cocoa and stir well to combine.  Quickly pour fudge into prepared pan, and spread in even layer with spatula.

Refrigerate at least 2 hours, until set, and remove fudge from pan using foil.  Cut into squares, and store leftovers in airtight container in refrigerator.

Original Recipe


**Update 12/24/12: Due to the number of comments that this fudge won't set, I recently made it again following the directions above; it came out fine.  Please note that the consistency of this fudge is softer than the traditional type that requires a candy thermometer - that being said, it should not come out like "goo" or "a dip."  So please make sure you are using the correct ingredients (sweetened condensed milk NOT evaporated milk) as well as the correct ingredient amounts (1 AND 1/4 cups of white chocolate chips; T is tablespoon and t is teaspoon). If this does not set for you, something went wrong.  

White Chocolate Pumpkin Spice Latte

I hope you all had a fabulous Thanksgiving filled with food, family, friends, and fun!

There's not much time left for pumpkin recipes, so I had to get in one last thing.

If you have any leftover canned pumpkin puree from your pies (or pumpkin coconut tapioca!) this is the perfect use for it.

Plus you'll need the caffeine for all your Black Friday shopping!  (Or if you're working, like me, then you'll really need caffeine).

White Chocolate Pumpkin Spice Latte

• 1/4 C. white chocolate chips
• 1/4 C. heavy cream
• 1 C. milk (any kind is fine)
• 2 t. pumpkin puree
• 1/8 t. cinnamon
• pinch cloves
• pinch nutmeg
• 1/4 t. vanilla extract
• 1 - 2 shots espresso (or very strong coffee)

In a microwave-safe measuring cup, heat white chocolate chips with heavy cream until melted (heat in 20-second intervals, stirring after each, until syrup forms).

In the meantime, heat milk in a medium saucepan with pumpkin and spices over medium-low to medium heat.  Bring to a simmer, and whisk in white chocolate mixture.  Remove from heat, and add vanilla.  Whisk until frothy.

Strain mixture through a fine-mesh sieve (there may be some pumpkin particles or lumps of white chocolate you want to strain out) and add espresso.  Serve immediately, with extra cinnamon on top if desired.  Makes two 6-oz. lattes, or one 12-oz latte (amounts are approximate).

Original Recipe

Cookies & Cream Fudge

I know that between the milk chocolate chip oatmeal cookies and Russian tea cakes, I've been loading you up on the cookies lately.

But technically fudge is candy.  Somehow that makes it different in my mind?  And this fudge was so delicious that I could not resist sharing the recipe with you ASAP.

I was originally going to make it with all white chocolate, but then I ran out of white chocolate chips, so I threw in some regular semi-sweet.  Which was an amazing decision because it cuts down on the sweetness of all-white chocolate, and also compliments the Oreo cookie chunks well.

Fudge is one of my sister-in-law Melissa Vittles' favorite treats.  At Thanksgiving this year, she wanted nothing to do with any of the pies or cookies, and did not hide her disappointment that there was no fudge to be had.

So for Christmas, I knew I had to make some fudge to bring to my in-laws.  And I'm so glad that I did, because she gave me a Christmas gift that far surpassed any fudge I could create.

It all started on Thanksgiving when she casually mentioned in conversation that there are people out there who dance with cats, and that she knows this because she found a book in her new apartment called Dancing With Cats.

A book that I just so happen to own, thanks to my college girlfriends Nat and Flav Vittles (who decided many years ago that I could not live without these full page photos of crazy people dancing with their cats).

© 1999, Dancing with Cats

Mel V and I got so giddy about this commonality that we could hardly contain ourselves.  We probably told every person at Thanksgiving, and even did a search on You Tube for some potential cat-dancing videos.

Much to our disappointment, we did not find any.

We did, however, find the sequel to Dancing With Cats, called Why Paint Cats.  Mel V was so kind as to purchase this book for me for Christmas, to add to my library - here is an example of the truly beautiful artform of cat painting:

© 2002, Why Cats Paint

To be honest, I can't tell if these books are supposed to be funny... but they certainly are.

And what's ironic is that we both had the same thing on the brain this Christmas, because I decided to make a shirt for Mel V that said "Cat Dancer" on the front, with her face superimposed on the body of a cat dancer from the book on the back:

It's a little hard to see, so here's the full image:

I know... you're jealous.  I am too.

But the true highlight of my night came when Mel V brought her parents' outdoor cat Charlie inside for some cat dancing of her own.  Wearing the shirt AND a stick-on mustache.

It doesn't get any better than this, folks!

At first I was surprised Charlie was not trying to get away, but someone made the excellent point that he was probably just happy to be indoors.

Or... maybe he was born to cat dance.  Either one.

If you want to see them in action, here is a You Tube video I uploaded of the glorious moment:



So in the end, I guess my fudge paled in comparison to Mel V & Charlie's show.

But unless you are planning to bring it to the home of a semi-pro cat dancer, I assure you - the fudge will be tough to beat!

Cookies & Cream Fudge

• 12 oz. white chocolate chips (about 2 C.)
• 6 oz. semi-sweet chocolate chips (about 1 C.)
• 1/2 t. baking soda
• 1/8 t. salt
• 1 14 oz. can sweetened condensed milk
• 1 1/2 t. vanilla extract
• 2 C crushed Oreos, or other chocolate sandwich cookies (about 15 cookies)

Line a 9x13 baking pan with foil, allowing excess to hang over edges, and grease foil.

In large, microwave-safe bowl, toss chips with baking soda and salt until evenly distributed.  Stir in sweetened condensed milk.  Microwaved in 30 second intervals, stirring after each, until all chips are melted and mixture is smooth.

Add vanilla & cookie pieces and stir to distribute evenly.  Quickly transfer fudge to prepared pan, and spread in even layer with spatula.  Refrigerate about 2 hours, until set, and remove from pan using foil.  Cut into squares.  Can be kept at room temperature in airtight container up to 5 days, or a bit longer in the refrigerator.


Recipe Adapted from Cooks' Illustrated