Blackberry Ice Cream

Recently my darling niece-in-law celebrated her birthday.  In my world, birthday's are all about indulgence.  It should be a day that you get to do whatever you want to do.  Sarah had to work on her birthday.  Not only that, but since she is a police officer, she is currently patrolling on the night shift.  Not a very good way to celebrate the gift we call life.  So, on her day off, I decided to make her dinner, a birthday cake and ice cream.  When asked what she would like, blackberry ice cream was her request.


A few months ago I picked up my new Kitchen-aid mixer.  It came with an ice cream freezer, and I'll admit, I was intimidated.  I love ice cream, frozen custard, frozen yogurt, but have never attempted to make any of these delicious treats.  So, I searched out several recipes, researched, and learned about the fundamental differences between frozen custard and ice cream.  Frozen custard is a cooked egg base, whereas ice cream is predominately heavy cream and half and half.  I made both, and am pleased with the way both turned out.  The frozen custard is admittedly more difficult to make.  If you have never made a custard in any form, it is definitely not the way to start.  However, this recipe for ice cream is delicious and so easy to make.  When you purchase your ingredients, look at the labels on the heavy cream.   You want the higher fat content in order to have a creamy texture.

Summer is all about fun.  When I watch my son eating an ice cream cone after a tough day of playing, I can remember what it was like to be his age.  I hope you all enjoy this recipe, and that you too remember this simple joy of childhood...

Blackberry Ice Cream

Puree:
3 C fresh blackberries

1/4 C granulated sugar

Cream base:
3/4 C granulated sugar
2 C heavy cream
1/2 TB vanilla extract


Puree the blackberries and sugar using a food processor or immersion blender. Press the blackberries through a sieve (you will need to scrape and press often, as the seeds will clog up the sieve) Set aside. Mix the sugar and vanilla with 1 cup of the cream in a saucepan over medium heat, stirring constantly until the sugar is dissolved. Pour in a large bowl.  Add the remaining cream and the puree, mix well.  Chill thoroughly and then freeze according to the directions on your ice cream maker.  Put the ice cream in a freezer proof container, and place in the freezer for 2 hours to firm up.


Enjoy!

Blackberry Hand Pie

I love this time of year!  My garden is starting to produce, the stores are getting all sorts of beautiful fresh produce, and my oh my, it's almost July!  I know, what is more American than Apple Pie?  Well, these little hand pies are at least good practice for those Apple pies we make on the 4th.  Blackberries are in season, and oh, somebody should write poetry about them.  Blackberries and I have a not so secret love affair.  Mixed with strawberries for shortcake, blackberry martini's, blackberry swirl ice cream, and of course, blackberry pie.  I must confess it to the world!  I love blackberries.  This summer I plan to put in a large row of bushes.  I'm already picturing the pretty little jars of jam safely tucked away for winter use.  

Blackberry hand pies are a wonderful treat.  So much better than those little Hostess pies that we couldn't resist as kids.  The dough for these is so rich and flaky, and the sweetness of the filling is amazing.  The pastry dough is a sturdy, versatile one which would stand up to any number of pie fillings.  In a few weeks when peaches are in season, you can bet that I'll be making these again.  

I won't lie, this is a slightly labor intensive process.  You have to chill the dough several times before it goes into the oven.  However the end result is superb.  I would also suggest that after you mix your filling, allow it to stand for awhile and then strain the excess juices.  This will help with the whole "soggy crust" issue that can happen with extra juicy berries.  

Everyone enjoy this one!

Blackberry Hand Pies 

Egg Wash

2 egg yolks

1/2 Cup water

Filling

4 Cups Blackberries

1 Cup sugar

1/4 Cup cornstarch

1/4 tsp almond extract

Mix all berries with sugar, cornstarch and extract until the berries no longer have any white from the sugar or cornstarch.  Strain the excess juices before filling pies.

Pie Dough

2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tablespoons (2 sticks) unsalted butter, cut into small pieces
1/2 cup sour cream
1/2 cup ice water

In a large bowl, whisk together flour and salt.  Using a pastry cutter, cut butter into the flour, until it is in small pieces, the mixture will slightly resemble cornmeal.  Work quickly, so that the butter does not get too soft. 

In a small bowl, whisk together ice water and sour cream.  Create a well in the flour/butter mixture, and add half of the water/sour cream mixture and mix with the flour.  Add the rest of the mixture.  The dough should come together into large sticky lumps.  Turn the dough out onto a lightly floured surface, and form two balls.  Wrap each ball into saran wrap, and flatten into disks.  Refrigerate for 1 hour.


Roll dough out onto a lightly floured surface until 1/4 inch thick.  Use a large circle cutter, (I used a margarita glass) to cut circles for the pies.  Quickly move the circles onto a parchment lined pan, and place in the freezer for 15 minutes or until very chilled.


Remove circles from freezer, allow to stand until just pliable.  Working quickly, put a few tablespoons of filling in each circle, fold the dough over, and press edges together with a fork to seal.  Return the pies to the freezer, and chill for another 30 minutes.  


Preheat oven to 375.  


Brush pies with egg wash, and sprinkle with sugar.  Cut three small slits into the tops of the pies.  Bake for 20 to 30 minutes, until golden brown.


Enjoy!

Leftover Cookies

Sometimes I amaze myself.  I've been rummaging through the baking supply cupboard, taking inventory and rotating my stock.  I realized I have alot of half packages of things.  Leftover chips, nuts, dried fruits, shortening, you name it.  So the use or purge begins.  I'd rather use what I can.  So, I made cookies.  I had some leftover white chocolate chips, dark chocolate chips, chopped pecans, and crisco butter sticks.  Well, cookies here I come.  I didn't think these would be anything special, but, damn.  Sometimes I amaze myself.  Some of the best things I have made happened by sheer accident.  These cookies are the bomb.  I ain't just whistling dixie.  Clean out your cabinet and make these, pronto!  Extra bonus: cleaner cabinet, happy kids, happy husband.

Leftover Cookies
Makes 24

3/4 stick Crisco Stick, butter flavor
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 package Ghiradelli white chocolate chips
3/4 package Ghiradelli 60 percent cacao bittersweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 375.  


In a medium bowl, whisk flour, salt and baking soda.  Set aside.

In a large bowl, mix Crisco, milk, vanilla and brown sugar on medium speed until well combined.  Add the egg, and mix until combined.  Slowly add the flour mixture.  Beat until combined.  


Stir in white chocolate, dark chocolate and pecans.  


Drop by rounded spoonfuls onto pan (about 2 TB each), and bake for 11 minutes.  Allow to cool on pan for 5 minutes, and them move to cooling rack.


Enjoy!

Rhubarb Upside-Down Cake

Spring is starting to slowly melt into summer here in the Midwest.  I don't know about you, but I mark the start of summer as Memorial Day weekend.  School is out, the leaves are on the trees, flowers are starting to bloom, and the tomato plants have blossoms.  Yes, I have my garden in, the veggies are growing, and we're making our summer plans.  Memorial Day weekend is when my family organizes our lives.  We do those mundane chores that we avoid, sit down with the calendar to plan out our summer, decide where we're going, who we are going to entertain.  We also have a big cookout with friends and family.


Since Noah handles the grill and the smoker, I'm in charge of prep, sides and dessert.  The rhubarb plants are huge right now, and ripe for picking.  I never liked rhubarb as a kid, but wow, as an adult I can't get enough of it!  Rhubarb pie, strawberry rhubarb crisp, and my personal favorite, rhubarb upside-down cake.  While cruising the "Martha-verse" a few years ago, I ran across this recipe and was smitten.  I love upside-down cakes.  This one is amazing, and so delicious.  I hope my readers enjoy this cake as much as I do, and that it's a smash hit for your Memorial Day BBQ.


Rhubarb Upside-Down Cake
recipe adapted from Martha Stewart Living

Ingredients

For The Topping

3 tablespoons salted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar

For The Cake

1 1/2 sticks salted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons finely grated orange zest

2 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Directions

Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.

Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Buttercream Frosting

Happy Birthday to my Great Niece Reese!  Today you turn 2 years old.  You are loved so much, little one!  

In honor of Reese's birthday, her parents have planned a Dora the Explorer party for her.  In our family, I am the resident cake baker.  So, a little Dora cake was needed.  I've noticed that alot of people have no idea how to make buttercream frosting.  A good buttercream is versatile enough to frost cakes, make roses, or top your favorite cupcakes.  Here's an excellent recipe for buttercream frosting.  Hope you all enjoy your day as much as Reese will.


Keep in mind that true buttercream is not white, but is off-white in color.  


Buttercream Frosting


4 sticks salted butter
4 butter flavor Crisco sticks
4 pounds GH powdered sugar
2 tsp vanilla extract
1 tsp almond extract
2 TB meringue powder


In a large mixer, combine butter and crisco.  Mix to blend.  Add vanilla and almond extracts, mix well. Mix in 1/4 of the powdered sugar.  Slowly add in the rest of the powdered sugar, and mix on medium speed until combined.  


Makes enough to frost, fill and decorate 1 9 inch double layer cake, or 1 Dora the Explorer cake for Reese.

Chicago Deep Dish Pizza

First of all, it's my birthday.  My 6th 29th birthday to be exact.  Somehow, I have ended up baking another batch of Mexican brownies, chocolate chunk cookies, and have been conned by my four year old son into making pizza's for supper.  Um, I don't think I'm supposed to be doing this much work on my birthday.  Not to mention that I just cleaned out the fridge, scrubbed it squeaky clean, and got on my hands and knees to vacuum the coils.  What's wrong with this picture?  At least I didn't have to bake my own cake.  Thank you Coldstone Creamery.  I totally have to cash in that free sundae coup that they sent me for my birthday.  Maybe when I come out of the sugar coma that I'll be in for the next week after all this junk food.

So, seriously, deep dish pizza.  Being from the Midwest, I grew up making frequent trips into Chicago.  Whether it was with friends, my parents or visiting family, there was usually deep dish pizza involved.  Really, the whole contest of New York vs Chicago is just ridiculous.  Deep dish is a meal.  Deep dish is King.  When it's made right, the outside of the dough is crispy, the inside is chewy, and for the love of all that is holy, it should be oozing Wisconsin cheese.  Happy Cows are not from California.  They live in the pasture around the corner from my house.  Really, if you have never been to Chicago for pizza, get your ass in gear and head to Gino's East, or the original Pizzeria Uno, or any other good dive with awesome pizza.  Does anyone know of a good dive?  Seriously, I'm always looking to broaden my pizza horizons.  Post a comment and let me know the where, when and awesomeness of said dive.  Until then, give this recipe a try.  I guarantee you'll dig it.


Also, thanks to all my peeps who have bombarded me with calls, FB messages, loot and e-mails with all those birthday wishes.  I'm blessed.  Either that or you just love me for my mad cooking skills.  Either way, I'm grateful for each and every one of you.


Chicago Deep Dish Pizza


Dough recipe adapted from Emeril Lagasse


Dough

11/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
4 cups all-purpose flour
1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
1 teaspoon salt


In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 2 cups of the flour, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Divide dough into 2 equal portions.  Press the dough into a 9 inch round pan, pressing dough up the sides of the pan.  Allow the dough to rest for 10 minutes.  


Sauce
1 15 oz can Red Gold crushed tomatoes
2 cloves of garlic, pressed
1/2 tsp pepper
1/2 tsp granulated onion
1 tsp Penzey's fines herbs
splash of red wine


Combine all ingredients and mix well


Pizza
1 dough recipe, divided and pressed into pans
1 sauce recipe, divided
4 cups shredded mozzerella cheese
1 cup grated parmesan cheese
pepperoni or sausage
additional favorite toppings

In each pan, over the dough layer 1 cup of cheese, meat topping, additional favorite toppings, and then 1 cup of cheese


Top pizza's with sauce, covering to the edges.  Sprinkle with parmesan cheese.  Bake at 475 for 30 minutes.  Allow pizza to rest for 10 minutes after removing from the oven.  Run a knife around the edges, move to a large cutting board, and cut into slices. 


Enjoy!

Mexican Brownies & Vanilla Whipped Cream

Cinco de Mayo. Yup. I'm doing what we should all be doing today. Embracing the culture, my kinda, sorta roots, drinking tequilla, and eating Mexican food. There's a worm with my name on it, so without further ado...

Mexican Brownies

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 tablespoon ground Mexican cinnamon
1/2 teaspoon or cayenne pepper
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with non-stick tinfoil or parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.


Melt the 2 sticks of butter over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.


Add the cocoa, flour, cinnamon, cayenne, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Vanilla Bean Whipped Cream

1 cup heavy whipping cream

1 vanilla bean, scraped

3 tablespoons powdered sugar

Mix ingredients on medium speed until soft peaks form.  Chill and serve.