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.


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 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.


Cherry Pie Recipe

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My husband is not a fan of the canned cherry pie filling. The only time I ever like canned cherry pie filling is on top of cheesecake.  PERIOD. If you take the time to pit fresh cherries and not use the canned cherry pie filling, you will be rewarded. The taste and look of the cherries is no where near the canned cherry pie filling. It actually looks like real cherries!

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I must apologize. Some of my lattices are a bit uneven and they’re all not the same size.  Guess that’s what you get for making a lattice crust your first time.

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Sometimes, I wish I could eat cherries all year long.

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Making pie crust is pretty simple if you own a food processor. The recipe for the pie crust that I used was Ina Garten’s Perfect Pie Crust Recipe.  All you need is butter, water, salt, flour, and sugar. No lard, although that really makes for a good pie crust. My Grandma says so. The cherry pie filling is a different recipe. I took two different recipes and combined the two. Can you see in this picture above the very skinny lattice? It kind of makes me laugh, but at the same time it looks kind of rustic. Well, now I must go and clean up my pie mess. Or I’ll just let it sit there until the next day. Doing dishes stinks.

Cherry Pie Filling recipe adapted from Smitten Kitchen

Cherry Pie
  • 4 cups pitted fresh cherries (about 2½ pounds unpitted)
  • 4 tablespoons cornstarch
  • ⅔ to ¾ cup sugar (adjust this according to the sweetness of your cherries)
  • ⅛ teaspoon salt
  • Juice of half a lemon
  • ¼ teaspoon almond extract
  • 1 tablespoon cold unsalted butter, cut into small bits
  • 1 egg, beaten with 2 tablespoons water
  • Coarse sugar, for decoration
  1. Preheat oven to 400°F.
  2. Stir together the cherries, cornstarch, sugar, salt, lemon and almond extract gently together in a large bowl.
  3. Roll out half of chilled dough (use larger piece, if you’ve divided them unevenly) on a floured work surface to 13-inch round. Gently place it in 9-inch pie pan, either by rolling it around the rolling pin and unrolling it over the pan or by folding it into quarters and unfolding it in the pan. Trim edges to a half-inch overhang.
  4. Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl. Dot the filling with the bits of cold butter.
  5. Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust, then sprinkle with coarse sugar.
  6. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 25 to 30 minutes more, or until the crust is golden. Let the pie cool on a rack.


Watermelon Poke Cake

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The 4th of July weekend is almost over with. Thankfully, I took Monday off so I could have a 4 day weekend.  It’s the only way to recover from these 20 mosquito bites I got. Yep, you heard me, 20. Cortizone cream doesn’t really work to get rid of mosquitos. Calamine lotion does however. It’s in this pink bottle and even the lotion is pink. I itch all over but it was worth it. There were so many fireworks being shot off in every direction of the lake. Wish I had a panoramic pic to show you guys but these will have to do.

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I also got some shots of lilly pads.

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It was overall a fun weekend and summer is 1/2 ways over with. Hard to believe.

Watermelon poke cake was my attempt at making a cake taste like watermelon. If you have never made a poke cake before it’s pretty fun. You poke holes all over the cake and pretty much fill it with whatever you want. I chose watermelon, because I’ve been obsessed with the fruit lately. The jolly rancher watermelon flavor instant jello will give this cake it’s watermelon flavor. I was thinking of how I could make this cake look more like a real watermelon. Thought about putting some chocolate chips in for the black seeds but decided against that. Usually, I just buy seedless watermelon anyway. Chocolate chips and watermelon just sound weird together don’t they? For the green shell, I j used some green food coloring in the cool whip. If you love watermelon this cake won’t disappoint!

To make this cake lighter, use a can of diet soda in place of the ingredients it calls for on the box and use sugar free instant jello.

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Watermelon Poke Cake
  • 1 (18¼ ounce) box cake mix (any flavor, yellow and white is best)
  • 1 (1/3 ounce) box Watermelon jello (any flavor, strawberry is always good)
  • 1 (12 ounce) can diet soda (diet cream soda is great for this)
  • 3 tablespoons unsweetened applesauce
  • 8 ounces fat-free whipped topping (typically half of the container)
  1. Mix cake mix with diet soda and applesauce, mix until well blended.
  2. Pour batter into desired pan (I use 13x9).
  3. Bake at 350 for 20-30 minutes until done.
  4. Cool cake and then poke holes in cake with knife or fork approximately one inch apart.
  5. Prepare jello as directed (typically this uses 2 cups of water, 1 boiling 1 cold).
  6. Pour jello over cake evenly.
  7. Place cake in refrigerator for 1-2 hours until cooled.
  8. Frost with cool-whip and enjoy!
Weight Watcher Points Plus: 4 points
Nutrition Information
Serving size: 8 Calories: 161.8 Fat: 4.7 g Carbohydrates: 27.0 Fiber: 0.3 g Protein: 2.8 g

It’s fun to see the different colors in this cake.



Oreo Peanut Butter Cup Popcorn

Oreo Peanut Butter Cup Popcorn

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Have you tried the new Peanut Butter Cup Oreos yet? I don’t know how often Oreos comes out with a new flavor, but I love it when they do. When I find out that they’re out, I’ll go on a hunt to all the grocery stores, Wal-Marts, and Super Targets in town to try and find them. The last flavors Oreos had that were limited edition were pretty good. The Marshmallow Crispy Treat one was my favorite. Watermelon was ok too. I’m still waiting for Oreos to come out with a bacon flavored Oreo. That would be awesome.

I wanted to make something with these oreos and this popcorn hit the spot. The peanut butter cup oreos gave the popcorn a sweet and salty combination. You can do so much just this recipe. It’s only 3 ingredients. I had quite the kitchen disaster after making this too. My popcorn ended up popping all over my kitchen counter, because I didn’t have the cover over it.  Then the bag of popcorn kind of split open and there was pop corn seeds all over my kitchen counter. That was not any fun to clean up, but once all the ingredients were in the bowl and combined together it wasn’t so bad. In fact, the popcorn was pretty good. Maybe even too good! I couldn’t stop munching on it, and had to put the rest away.

Oreo Peanut Butter Cup Popcorn

Oreo Peanut Butter Cup Popcorn

Oreo Peanut Butter Cup Popcorn
  • 20 Peanut Butter Cup Oreos (crushed)
  • 20 ounces of White Almond Bark
  • 8 cups of popped Pop Corn
  1. Microwave 8 cups of pop corn.
  2. Melt the almond bark in a microwave for 2 minutes and stir after 1 minute to see if the chocolate has melted. Mine took about 1 minute and 45 seconds to melt in the microwave.
  3. While the almond bark is melting in the microwave, chop the oreos with a knife or crush the oreos in a zip lock bag until finely chopped.
  4. Stir the almond bark and crushed oreos into the popped popcorn until well combined and enjoy!


Trisha Yearwood’s Sweet and Saltines

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Trisha Yearwood’s Sweet and Saltines  are the perfect sweet and salty snack. I had a little leftover bacon from breakfast, so I chopped some bacon up and added that to the top of it to get a smoky hint with the sweet and salty combo. It was pure heaven let me tell you. Do not forget to spray the tinfoil before placing the crackers on top of tinfoil. They will stick pretty bad to the tinfoil if you don’t. I had a pretty hard time getting the stuff out off of that tinfoil.  I was munching on these all afternoon with strawberries.

The rain finally stopped and I’ve been in my pajamas all day just lounging on my couch and watching Food Network. If you haven’t noticed at all, I like watching Trisha Yearwood’s show. Wish they would start airing some newer episodes though. Food Network likes to show repeats A LOT. At least I got something productive done like taking a nap. I also managed to cook the perfect roast chicken and some potatoes. Look for those coming soon on this blog!

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Trisha Yearwood's Sweet and Saltines
  • Cooking spray
  • 35 to 40 saltine crackers
  • 2 sticks (1 cup) butter
  • 1 cup light brown sugar
  • 8 ounces semisweet chocolate chips (about 1⅓ cups)
  1. Preheat the oven to 425 degrees F.
  2. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.
  3. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
  4. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.


Chocolate Chip Cookie Dough Dip

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Chocolate Chip Cookie Dough Dip takes less than 10 minutes to make and only has 5 ingredients! You have your basic cookie dough ingredients like butter, sugar, and chocolate chip cookies, but instead of flour you use cream cheese for the dippy part. Did I just say dippy?  The directions say to melt the butter and sugar together on a stove top but I just did that part in the microwave. Once you start eating the dip you won’t be able to stop. I used crackers to dip but you can use fruit. Strawberries would be really good with this.  This dip would even be good in the middle of two chocolate chip cookies!

I’m pretty excited. I found a website online that sells different photography backdrops. Some of them even include back drops that look like tables. I ordered some and can’t wait to get them soon. I’ve been wanting to make my own table tops out of wood, but I just don’t have the patient to learn how to use the power tools, and Ben gets irritated at me whenever I don’t want to finish the project or can’t figure out how to use the electric drill. There are some power tools I can use like a saw :) , I am just clueless how to use them.

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Chocolate Chip Cookie Dough Dip
  • ½ cup butter
  • ¼ cup brown sugar, slightly packed
  • 1 teaspoon pure vanilla extract
  • 8 oz. cream cheese , room temperature
  • ½ cup powdered sugar
  • 1 cup mini semi-sweet chocolate chips
  1. In a medium saucepan melt the butter and brown sugar over medium heat until sugar has completely dissolved. Remove pan from heat and whisk in the vanilla extract. Set aside and let cool completely.
  2. While sugar/butter mixture is cooling, cream together the cream cheese and powdered sugar for 1-2 minutes in a large bowl.
  3. Slowly pour in the butter/sugar mixture. Beat until the mixture is combined and not separated. It may take up to 5 minutes.
  4. Stir in the chocolate chips.
  5. Serve with Graham crackers, vanilla wafers, animal crackers

Recipe adapted from Chef-In-Training


Strawberry Yogurt Ice Pops

Strawberry Yogurt Ice Pops

strawberry yogurt ice pops

I just love making ice pops in the Summer time. They are fun and easy to make if you have two kitchen utensils. A blender/food processor and some ice pop molds. I used to have these dinky plastic molds for ice pops that I got at Target I believe. They work fine but they weren’t the fancy mold that actually looked like popsicles. They are pretty simple to get out of the molds. Just run some really warm over them and when you can feel them start to move inside the molds that is when you can take them out. It doesn’t take that long either! I’ve tried the one method where you leave them sitting in water for a couple of minutes but then the ice pops start to melt inside and you don’t get fancy mold.

This is just a base I used. I had some leftover fruit from making that fruit salad and I just threw the fruit that was leftover into a food processor with 1/2 cup of yogurt and about 1 to 2 teaspoons of honey. Puree the mixture until it is smooth and pour them into the ice pop molds. Pretty simple. They take about 4 to 6 hours t to freeze in the ice box.

Strawberry Yogurt Ice Pops


Strawberry Yogurt Ice Pops

4.0 from 1 reviews
Strawberry Yogurt Ice Pops
  • ½ cup of yogurt (whatever you have on hand)
  • 1½ cups of strawberries
  • 1 to 2 teaspoons of honey
  • 12 popsicle sticks
  1. In a food process/blender puree fruit and yogurt until smooth.
  2. Pour the fruit and yogurt mixtre into ice pop molds and place the stick in the middle. Freeze for up to 6 hours.