Hi, I'm Jenna. Located in Fargo, ND where it's freezing all the time. This blog started out as Weight Watcher Recipes site, and grew into a more wide variety of food. I still post those types of recipes every now and then so if you're into Weight Watchers check back often!

Eggless Ice Cream

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Last weekend, while at the Street Fair, I had some brown sugar bacon ice cream from a new company in town that makes their own ice cream called Milkhaus. Super good by the way. It’s eggless ice cream which makes it really super easy to make and that inspired me to try making my own. If you never made ice cream  with eggs in it, it is kind of a pain. You have to heat up the milk a bit on the stove top, and then temper the eggs which is bringing the eggs to the same temperature as the milk, so that the eggs don’t curdle. That would be some pretty gross ice cream if that happened. Then you add in the rest of milk mixture and pray to the ice cream gods that it turns out ok. With this type of ice cream you don’t even have to worry about that, which is why I like it better.

This week, I’ve been coming up with some crazy ice cream flavors including Peas and Carrots and Fried Chicken ice cream. Just kidding, I would never ever put those flavors in ice cream. For this one, I just used  whatever I had left over in my pantry. A bag of butterscotch chips, a Hershey’s chocolate bar and some caramel sauce. You can see the caramel sauce swirls inside of this. I even tried using marshmallow fluff, and that stuff doesn’t work in ice cream AT ALL. It gets way too hard and almost clumps up, but how do those  stores that sell ice cream make the ice cream taste like marshmallow then? I’ve always wondered that about this frozen shop that I like.

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Recipe adapted from Chef In You

Eggless Ice Cream
  • 1 cup Whole Milk
  • 2 cups Heavy Cream
  • ¾ cup granulated Sugar
  • Pinch of Sea Salt
  • 1 tbsp pure Vanilla Extract
  1. In a bowl combine the milk, sugar and salt and whisk until combined and sugar dissolved.
  2. Stir in the heavy cream followed by the vanilla extract.
  3. Whisk until combined
  4. Switch on your icecream maker, if using. If you don't posses a machine refer step 11 for details. Follow your ice maker's instructions to prepare the icecream. About 15 to 20 minutes.
  5. Add in whatever toppings you like.


Fresh Blueberry Pie

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Sometimes, all I ever want is dessert for dinner. And that folks, is what I did tonight. I had a late lunch around 3:30. Usually, I eat at around 11:30 but that is the time my dentist appointment got over with and you aren’t supposed to eat anything for an hour or until the numbing wears off. After the numbing wore off my tooth was in utter pain and I didn’t feel like eating anything at all besides a piece a cake. Going to the dentist is never any fun.

What is it called when you eat lunch between Lunch and Dinner anyway? Is there a word for that?

The heat index was 98 degrees yesterday, and I was cooking this pie in my oven for almost an hour. Yes, I am a crazy person heating up my house and I don’t care either cause my air conditioner was on. The weather yesterday was so weird.  I was outside in my backyard looking at the crazy purple clouds that almost matched this blueberry pie, before the storm and it was so calm. All the sudden it felt like a hurricane had come through and then the storm hit. Storms are pretty depressing here.

This pie gets better as it sits the next day. The first day, I tried it, I thought the blueberries weren’t sweat enough but after a day sitting the pie got better.

fresh blueberry pie

5.0 from 1 reviews
Fresh Blueberry Pie
  • 4 cups fresh blueberries, washed and dried
  • ½ cup sugar, plus extra for sprinkling
  • ½ cup all-purpose flour
  • 1 teaspoon grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon cassis liqueur
  • 2 Perfect Pie Crusts
  • 1 egg beaten with 1 tablespoon milk or cream, for egg wash
  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. Mix the blueberries, the ½ cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
  3. Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
  4. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.

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Perfect Pie Crust Ina Garten

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Ladies and Gentleman, this is my new favorite pie crust recipe and will be my go to pie crust recipe from now on. It comes from  none other than Ina Garten, my favorite Food Network Chef.  Her new cook book comes out in September and Food Network has been showing her new shows on Sunday mornings. I even made her Blueberry pie tonight and had a piece of that before dinner. Dessert always comes first.

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If you have a food processor, pie crust is  super easy to make. If you don’t own a food processor you can use one of those pastry cutters and your hands to form the dough. The only thing I changed about this recipe was leave out the Crisco that the recipe called for. I have made this recipe before with just the butter, and add more water until the dough the forms a ball in the food processor. Now that I’m good at making pie crust, I can focus on pie fillings like a quiche.

Perfect Pie Crust Ina Garten
  • 12 tablespoons (1½ sticks) very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ⅓ cup very cold vegetable shortening, such as Crisco
  • ½ cup ice water
  1. Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

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Caprese Pasta Salad


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Caprese Pasta Salad is full of juicy and colorful heirloom tomatoes, Bocconcini mozzarella balls , and freshly hand picked basil. Use your favorite type of noodles for the pasta to make this a fun Summer time salad.

Went to the farmer’s market on Saturday morning before my gym class and picked up these beautiful heirloom tomatoes.

I also got some golden potatoes and made a hash with them which I should have taken a pic of but never did. That was delicious. Maybe next time.

I’ve got heirloom tomatoes growing in my garden, but those won’t be ready until probably Fall. The basil is ready but I noticed something or some tiny critter has been eating them. Don’t know if they’re bugs or rabbits. Stop eating my basil please! I couldn’t wait to make this salad until Fall, so bless those farmer’s markets for allowing me to make this early. If only they sold fresh mozzarella cheese. My farmer’s doesn’t, but maybe yours does?

Today was spent getting rid of clutter. I didn’t know how much kitchen crap I had until today. My closet in the dining room was chuck full of everything so I went through it all and got rid of stuff I’ve never used in a long time. There were lots of magazine cook books, tuperware containers, and jars that were tossed out or will eventually go to the boys ranch. There were a stack of plates in the closet that I never even knew were in there until today. Haven’t used them for a long time, and yes, I collect plates. Some people may collect other things like baseball cards, cds, legos, comic books, or action figures. Me, I collect plates. Pretty plates from all over place, and there’s quite a few of them. I could have a get together of about 40 people and each of them would have a different plate and napkin to go with it. I’m crazy I know.

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Caprese Pasta Salad
Serves: 4
  • 6oz Bowtie Pasta
  • 1 pint of heirloom tomatoes
  • ½ a package of boccini mozzarella balls
  • 6 large basil leaves, cut into strips
  • 2 teaspoons of chopped garlic
  • 2 teaspoons of olive oil
  • salt and pepper
  1. Cook the pasta for 8 minutes or until the pasta is al dente.
  2. In a bowl combine the the tomatoes, boccicini balls, basil, and salt and pepper.
  3. In a skillet, heat the two teaspoons of olive oil and garlic until fragrant.
  4. Add the olive oil and garlic into the tomato, mozzarella and basil. Then the cooked pasta. Enjoy.


Dark Chocolate Peanut Butter Swirl Brownies

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These Dark Chocolate Peanut Butter Swirl Brownies are made with Mini Reese’s Peanut Butter Cups and a peanut butter swirl. If your favorite candy is Reese’s and you love peanut butter then you will love these!

I ate so much bad food at the fair last night. Bacon and ranch cheese curds and bacon ice cream. Cheese curds are just a once in a year type food for me. I hardly ever eat them and if I knew how to make them at home that would be trouble. They’re so good! If you’ve never had a cheese curd before then you must be living in a box or something. The bacon brown sugar ice cream was my favorite cause it came in a push pop. It was pretty hot that night so the ice cream was a nice little cool treat to have.   At least the lemonade was semi healthy. Then these brownies happened.

Remember those Cake Batter Oreo Blondies I posted earlier last week? I took the same list of ingredients and just transformed the recipe into brownies. The peanut butter swirl and mini reese’s peanut butter cups were just extra ingredient add-ins. It’s so fun to take a concept like the Cake Batter Oreo blondies and turn into something completely different. Plus, there’s so many different types of cake mix out there these days the possibilities are endless.

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Dark Chocolate Peanut Butter Cup Swirl Brownies 021

Dark Chocolate Peanut Butter Swirl Brownies
  • 1 box of Dark Chocolate Cake Mix
  • 1 egg
  • ¼ cup of oil
  • 1 to 3 tablespoons of milk
  • 1 bag of Mini Reese's Peanut Butter Cups
  • 3 tablespoons of peanut butter, melted in microwave
  1. Preheat Oven to 350.
  2. In a bowl combine the cake mix with the next 4 ingredients. The batter will be thick.
  3. Melt the peanut butter in a microwave until smooth. Swirl the peanut butter with a tooth
  4. inside the brownies.
  5. Place in an 8 X 11 inch baking pan.
  6. Bake for 25-30 minutes.


Whole Wheat & Peanut Butter Dog Biscuits – Ina Garten

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Your dogs will love these Whole Wheat & Peanut Butter Dog Biscuits from Ina Garten. They’re just like making cookies for humans, except for dogs instead.

I have two dogs and this post is about them. Both have two very different personalities.

Colin is a Bishon and is very hyper. His tail is always wagging and he’s always getting into food on the table. He’ll look for food whenever he comes back inside to see if I’ve left any on the one of the tables in the dining room.

Jerry Lee is a Lhasa Apso and  is a little bit more shy. He doesn’t like other dogs much but he really likes Colin. When those two are separated they go through withdrawal of each other. They can never be apart, because one of them would be depressed for the rest of their doggy lives. Jerry and Colin were both rescued from a puppy mill and Jerry spent more time there so he’s more timid around people. He has to check things out first before he tries anything like these dog biscuits. He brought it back to the couch and sniffed it for awhile before he started chewing on it. He’s always by my side too so it’s like I have a second shadow.

This is one recipe I couldn’t really test myself, because I’m not into eating dog food. The ingredients were all edible though and my dogs really liked them. If you’re in to eating dog food and dog treats by all means make these for yourself and just go for it. Just kidding.

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Whole Wheat & Peanut Butter Dog Biscuits
  • 1½ cups stone-ground whole-wheat flour
  • 1 cup all-purpose flour
  • ½ cup powdered or dry milk
  • ½ cup quick-cooking oatmeal (not instant), plus extra for sprinkling
  • ½ cup smooth peanut butter
  • 2 tablespoons toasted wheat germ
  • 1 extra-large egg, lightly beaten
  • 1 egg beaten with 1 tablespoon water, for egg wash
  1. Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
  3. Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out ½-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
  4. Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.


Honey Roasted Peaches

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This shot took two different tries. The first time I tried to photograph these peaches, I tried using whipped cream on top of the peaches and that just ended up melting all over the peaches. Not a pretty picture. This would not look very appealing in front of a Chopped judge either.


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I thought of what else I could use that would hold it’s shape better and I knew I had some cream cheese in the fridge.  The second time I had to take this shot pretty fast before the cream cheese melted. This worked way better.   The cream cheese just has a little bit of vanilla flavoring in it, and that is pretty much it.

Roasted Peaches only have around 100 calories per serving, so they’re a healthy dessert. Not to mention fancy looking too. You’d really impress your dinner guests with these Honey Roasted Peaches the next time you have friends over for dinner.  This almost reminds me of a peach crisp or cobbler but with out all the fuss of making that streusel topping for the fruit. Super easy to make. This only requires 4 ingredients and takes less than 5 minutes to throw together. All you have to do is sit and wait for the peaches to get done cooking in the oven.

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Recipe adapted from Alina Loves

Honey Roasted Peaches
  • 2 peaches
  • 4 teaspoons of butter
  • honey
  • ¼ cup of cream cheese
  • flaked almonds
  1. Preheat oven to 350 degrees.
  2. Slice the 2 peaches in and remove the pit. Place the peaches on a baking Sheet. On each peach, place 1 teaspoon of butter and drizzle each peach with some honey.
  3. Bake for 15 - 20 minutes.
  4. When the peaches come out, decorate them them with about a tablespoon of cream cheese and the almonds. Enjoy!
I used 1 peach to figure out the Nutrition Info. Does not include cream cheese or nuts on top.

Points Plus per 1 peach: 3
Nutrition Information
Serving size: 2 Calories: 102 Fat: 5.88g Carbohydrates: 13.33g Fiber: 0.8g Protein: 0.54g


DIY: Homemade Almond Extract

Homemade Almond Extract

Homemade Almond Extract is super easy to make at home and only requires 2 ingredients. Vodka and Raw Almonds.

Ok, people. I’m going to admit something to everyone. I’m not a fan of Country Western music. HOWEVER, ever since I’ve watched the Billboard Music Awards and Luke Bryan sang Play it Again…… I can not get enough of that song. It’s pretty much the only country song I’ve been listening to. It’s not that typical country Western song where they’re singing about depressing love stories. Sometimes I even start singing and that part is scary. Now that’s off my chest. Phew!

I was able to find raw almonds in the organic section of my grocery store, but not the peeled raw almonds. That is the reason why my almond extract looks kind of like a tanish color in the picture. If you can find peeled almonds without the shell, use that instead and your Almond Extract will look clear. I’m not too worried about mine turning a brown color because it goes inside baked goods pretty much anyway, and you won’t be able to see it once it’s added in there right?

Almond Extract is probably my favorite extract. I think I like it most because of it’s smell. It’s really good to flavor frostings with, put in fresh cherry pie, make homemade cookies, the sky is the limit.

Homemade Almond Extract

DIY: Homemade Almond Extract
  • 12 whole raw almonds (skinless)
  • 16 oz. vodka
  • 16 oz. dark glass bottle with tight-fitting lid
  1. Drop the almonds into the bottom of the your dark glass bottle.
  2. Pour the vodka over the almonds and fill to the top of the bottle. Put the lid on and close tightly.
  3. Place the vodka and almond mixture in a cool and dark place, like a pantry or garage, and let the mixture sit for 2 months.
  4. hake the mixture every 3 to 5 days for the entire 2 month period. Do not remove the lid.
  5. Recipe from : http://www.ehow.com/how_5365668_make-almond-extract.html