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.

Lemon Raspberry Cake

I know it's been a few days, but this is why. This cake was a beast! It took me a whole weekend to make it. (Sure I didn't use all my time on it that weekend...) Not the point! This cake has many steps and lots of ingredients. So if you're a daring baking, this cake is for you!

After all of the hard work, you know how long it took for this cake to be demolished? 20 minutes.

That's a lot of lemon juice!

Whoa, and butter!

First time making buttercream. I do have to say that I am proud of myself.

Syrup is kind of my thing. Plus it was the easiest part of this cake!

Hmmmm... Lemon curd. I never knew how easy it was to make until now. I'm never going back to store bought!

It's healthy...

I have become the master at dividing cakes.

See?

Layer one...

Layer two..

And done. BAM! Just kidding, I wish it were that easy!

Yummy.

Aww, the memories...

Lemon Raspberry Cake
(Adapted from Flour)

3 tablespoons unsalted butter, softened
3 tablespoons canola oil
2/3 cup sugar
1 tsp vanilla
1 1/2 tsp finely grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk, at room temperature
3 egg whites

Raspberries

Directions:
1. Preheat the oven to 350 degrees. Prepare a loaf pan.
2. Using a stand mixer fitted with the paddle attachment, cream the butter, oil, and 1/2 cup of the sugar for 2 to 3 minutes. Beat in the vanilla and lemon zest.
3. In a small bowl, sift together the flour, baking powder, and salt. On low speed, add about 1/3 of the flour mixture to the butter-sugar mixture. Add about half of the milk and continue to mix. Add half of the remaining flour, then the rest of the milk. Finally, add the last of the flour. Mix until combined, then place in a medium bowl and cover.
4. Clean the mixer bowl very well and fit with the whip attachment. Place the egg whites into the bowl and whip on medium speed for 3 to 4 minutes. Slowly add the remaining sugar and whip for another 1 to 2 minutes.
5. Gently fold about 1/3 of the egg whites into the batter. Then gently fold in the remaining egg whites.
6. Bake 25 to 30 minutes or until the cake begins to pull away from the sides. Let cool.
7. In a small bowl, mix together 1/4 of the lemon curd and 1/4 of the buttercream.
8. Cut the cake into two layers horizontally. Place the first layer on a plate or other serving dish. Using a pastry brush, soak the top with the lemon simple syrup. Spread the curd-buttercream mixture over the syrup. Sprinkle with raspberries. Add the top layer to the top of the raspberries and brush with syrup. Cover with plastic wrap and place in the refrigerator for thirty minutes.
9. Remove cake from both fridge and plastic and place on a serving tray. Cover the entire cake the remaining buttercream. Add a pool of lemon curd to the top. Place remaining raspberries on top. Enjoy!


Lemon Curd:
1/2 cup lemon juice
2 tablespoons unsalted butter
1 tablespoon whipping cream
2 eggs
1 egg yolk
1/2 cup sugar
1/4 tsp salt
1/4 tsp vanilla

Directions:
1. In a medium saucepan, combine the lemon juice, butter, and cream over medium-high heat to just under a boil.
2. In a medium boil, whisk together the eggs and egg yolk, then slowly whisk in the sugar until combined. Gradually add the hot lemon juice mixture to the egg mixture, whisking to prevent scrambling. Return the mixture to the saucepan and continue to cook on medium heat, stirring continuously with a wooden spoon for 5 to 8 minutes or until thickened.
3. Remove the curd from the bowl through a fine mesh sieve. Whisk in the salt and vanilla. Refrigerate until cold.

Lemon Buttercream:
3/4 cup sugar
1/3 cup plus 1 tablespoon water
2 eggs
1 egg yolk
1 1/2 cups unsalted butter, at room temperature, cut into 1 inch chunks
1/8 tsp salt

Directions:
1. In a small saucepan, stir together the sugar and water over high heat until boiling.
2. Fit the stand mixer with the whip attachment and beat together the eggs and egg yolk for 3 to 4 minutes. Slowly add the hot syrup bowl the side of the mixer bowl on low to prevent and splashing. Whip for 6 to 8 more minutes. Turn down the mixer and add the butter, a few chunks at a time. Increase the speed to medium and beat for another 4 to 5 minutes until smooth. Add the salt. Use within thirty minutes or leave at room temperature and beat again just before use.


Lemon Syrup:
1/4 cut lemon juice
1/4 cup water
1/3 cup plus 1 tablespoon sugar

Directions:
1. In a small saucepan combine the lemon juice, water, and sugar over high heat until boiling. Remove, and let come to room temperature.

Honey Banana Smoothie

Same recipe, simple change. That's how all my smoothie recipes go.

This time, a little honey. The natural sweeteness makes this drink.

Plus a little spice to bring out the flavor...

Drink up!

Honey Banana Smoothie

1 1/2 cups crushed ice

1 whole banana, peeled

1 tablespoon honey

1/3 cup skim milk

1/3 cup hot water

Whey powder (Optional)

Directions:

1. In a blender, blend the ice, banana, honey, milk, and water until smooth and all ice chunks are gone. Stir in whey powder (optional).

Makes 1 Smoothie

Pumpkin Spice Granola

As you have probably noticed lately, I'm lovin' the granola. I'm on this health food kick. I tell myself I can eat as much as I want, as long as it's healthy. That's where the granola comes in.

It's just so versatile! You can put anything in it!

See what I mean? Nuts, seeds, spices... the list goes on and on...

Plus pumpkin? Yes please.

Then mix, granola is that simple!

Well, you have to bake it, too... But the oven does the for you!

Excuse me while I gorge myself on this...

Pumpkin Spice Granola

5 cups old fashioned rolled oats
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp ground nutmeg
3/4 tsp salt
3/4 cup brown sugar
3/4 cup pumpkin puree
1/3 cup maple syrup
1 tsp vanilla
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
3/4 cup chopped pecans
3/4 cup chopped walnuts

Directions:
1. Preheat the oven to 300 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, combine the oats, spices, salt, and brown sugar.
3. In a small bowl, whisk together the pumpkin, syrup, and vanilla. Add to the oat mixture and toss until evenly coated. Add the seeds and nuts until evenly combined.
4. 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.