Salted Caramel Brownie Ice Cream

I knew it, you just CAN NOT get enough of my salted caramel recipes. ;)

It's just one of those flavors you can't beat.

Brownies.

Ice Cream.

Caramel.

Have I said enough?

So, that looks slightly amazing.

"What is this?" You ask. It is indeed the beginnings of the caramel.

Look, now it's done! That was fast...

Hmmm... I make need to make two batches of brownies next time. I was lucky there were some left to add to the ice cream.

Ben and Jerry's cookbook. Go ahead, get it for yourself. It is a present that will definitely come in handy.

Churning away.

Salted Caramel Brownie Ice Cream
(Adapted from Ben and Jerry's)


Salted Caramel:

2 cups sugar

12 tablespoons unsalted butter, at room temperature

2 tsp salt

1 1/2 cup whipping cream

Directions:

1. In a saucepan, heat the sugar over medium-high heat, wisking until completely melted. Continue to cook until the sugar is dark amber in color.

2. Wisk in the salt and the butter, remove from heat once the butter is melted. Add the cream. Wisk until a smooth sauce has formed.

3. Cool for 10 to 15 minutes.


Brownies:
7 oz semisweet chocolate, chopped

8 tablespoons unsalted butter, cut in quarters

3 tablespoons cocoa powder
1 1/2 tablespoons espresso
3 eggs
1 1/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 cup all-purpose flour 

1. Preheat oven to 350 degrees. Line an 8 x 8 pan with aluminum foil.  Spray the foil with nonstick cooking spray.

2.Add the semisweet chocolate and the butter to a medium heatproof bowl. Set the bowl over a pan of simmering water and, stirring occasionally, melt until everything is smooth.  Whisk in the cocoa powder and espresso until incorporated.  Set the bowl aside so the mixture can cool slightly. 

3. In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined.  Add the warm chocolate mixture to the egg mixture and whisk to combine.  Finally, stir in the flour with a rubber spatula or wooden spoon just until incorporated.

4. Pour the batter into the prepared baking ban, spreading evenly with a rubber spatula to cover the bottom of the pan. Pour the caramel over the top of the brownie batter, not completely covering the entire top.  Bake the brownies for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a wire rack and allow the brownies to cool completely in the pan.
8. Once cooled, cut the tray of brownies in 1 cm cubes. Place in a freezer bag and freeze for 1 day or up to a week.


Ice Cream:
4 ounces unsweetened chocolate

2/3 cup cocoa powder
3 cups milk
4 eggs
2 cups sugar
2 cups whipping cream
2 tsp vanilla

Directions:
1. Melt the chocolate over a double boiler. Slowly whisk in the cocoa powder, then the milk, a little at a time. Whisk until smooth. Remove from heat. Let cool.
2. Whisk the eggs in a small bowl for 1 to 2 minutes. Add the sugar, a little at a time, until completely blended. Pour in the cream and vanilla and combine.
3. Pour the chocolate mixture into the cream mixture and whisk until combined. Cover and refrigerate for 1-3 hours.
4. Freeze to your ice cream maker's directions. Place the ice cream into a medium bowl. Add all of the frozen brownie pieces.
5. Place a small amount of the ice cream/ brownie mixture into a seal-able container at a time and top with a small amount of caramel. Repeat until all ice cream is used. Cover and freeze.

Banana Bread Granola

Isn't this a baking blog?

Granola's baked!

Pure health. See that? Oats, seeds, and nuts.

Even healthier, bananas. Pretend you don't see that butter...

Walnuts, seeds, spice, and everything awesome. You thought I was going to say nice.

Banana Bread Granola

1/4 cup honey

1/4 cup maple syrup

1/4 cup butter

3 overripe bananas

6 cups old fashioned rolled oats

2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1 cup chopped walnuts

Directions:

1. Preheat the oven to 300 degrees. Line a large baking sheet with parchment paper.

2. In a medium saucepan over medium-low heat,  heat the honey, syrup, butter, and bananas until the butter is melted. Use a potato masher to smash the bananas.

3. In a large bowl, mix together the oats, cinnamon, nutmeg, salt, pumpkin seeds, sunflower seeds, and walnuts. Mix until combined.

4. Add the warm banana mixture to the oats and mix until combined.

5. Place on a baking sheet and bake for 20 minutes. Remove from oven and mix again to evenly coat. Place back on the tray and bake for another 20 minutes. Let cool.

Dark Chocolate Hazelnut Scones

Aww... how I love scones. Especially those doused in chocolate.

Maybe I love making scones because of how simple they are. You don't have to spend all day making them but still get rewarded with a delicious treat at the end.

I really like this picture. I did a great job.

Hazelnuts and dark chocolate. Like peanut butter and jelly.

See how I made the dough? No? That's how fast I was...

They baked even quicker!

Hmm...

I love you.

Dark Chocolate Hazelnut Scones
(Adapted from Completely Delicious)

Scone:
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
3/4 cup plus 1/4 cup toasted hazelnuts, chopped
1/2 cup plus 1/4 cup dark chocolate chips
1/2 cup buttermilk, cold
1 egg

Raw Sugar (Optional)



Directions:
1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture with a pastry blender or your fingers until butter is the size of small peas. Add 3/4 cup of the hazelnuts and 1/2 cup of the chocolate chips. Stir.
3. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until the mixture just starts to come together.
4. Using a 1/3 cup measuring cup, even divide the dough into 8 pieces. Add to the baking sheet and pat down until about 1/2 inch thick, Top with the remaining hazelnuts and chocolate chips. Sprinkle with raw sugar (optional.)
5. Bake for 15-18 minutes, or until tops are golden brown. Cool.

Cocoa Coffee Bread With Raspberries

So, like, yum! Doesn't this look amazing? Chocolate is pretty high up on my craving chart. Plus, if you add fruit, it's extremely amazing.

SO I watched that movie Magic Mike the other day.

Nice.

Nice.

That's all I have to say.

The contrast of colors in this bread also catches the eye. (Chocolate is the first thing you notice... well.. at least I notice...)

Maybe I do have more to say. If this bread was Joe Manganiello, I would DEFINITELY have a slice of that. Shoot, I'd take the whole thing.

Hmm, summer time is the perfect time! Well, at least for baking with fruit. Fruit in the summer is the best, freshest time to buy. Plus, with the abundance of it, the prices aren't as high!

It's like a glacier of chocolate with crevices of flavor. Yum. Magic Mike.

Delicious.

Magic Mike. :)

Cocoa Coffee Bread With Raspberries
(Adapted from Always With Butter)

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk, at room temperature
2 tablespoons coffee grounds
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
2 pints raspberries

Directions:
1. Preheat the oven to 350 degrees. Prepare two loaf pans.
2. In a medium bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. Whisk to combine.
3. In a small bowl, add the buttermilk and coffee grounds and let dissolve.
4. Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 4-5 minutes. Reduce the speed to low and stir in each egg, one at a time, until blended.
6. On low speed, alternatingly mix in the flour and buttermilk until all is combined. Fold in the rasperries.
7. Even distribute the batter into the prepared pans. Bake 30-40 minutes or until a toothpick inserted into the center comes out clean.

Blood Berry Tea Ice Cream

Nothing better on hot summer days than a glass of iced tea or a bowl of ice cream. You can see where this is going...

I like to combine flavors and make them into something unexpected. Blood berry tea is very fruity. It doesn't come off as rich. It cools you off and leaves you feeling light.

If you can not find blood berry tea, any other tea will do.

Vanilla? I think not!

Blood Berry Tea Ice Cream
(Adapted From Ben and Jerry's)


2 cups whipping cream
1/4 cup loose blood berry tea
2 eggs
3/4 cup sugar
1 cup milk

Directions:
1.In a small bowl, whisk together the cream and tea. Cover and let steep in the fridge for 4 hours.
2. Remove the cream from the fridge and strain through a fine-mesh sieve.
3. In small bowl, whisk the eggs for 1 to 2 minutes. Slowly pour in the sugar, whisking continuously, and combine for another minute.Whisk in the cream and milk.
4. Follow you ice cream maker's freezing directions.